[Hong Kong] Le Rêve

A little background:  Le Rêve combines the art of French cooking with specially selected fresh ingredients from Japan, to present their guests with an unprecedented experience in fusion fine dining.

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Head Chef, Ryogo Ozawa, is a rising Japanese talent who honed his skills as poissonnier at three-Michelin-starred L’Assiette Champenoise in Reims. At Le Rêve, he demonstrates innovative technical brilliance on the one hand and a respect for French traditions on the other, as well as the obsession with ingredients and their provenance that is characteristic of both Japanese and French gastronomy.

My visit:  I brought a good friend of mine to Le Rêve during Restaurant Week to celebrate her birthday as it was one of the notable newbies on the list that has been under my radar.

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Scallop and Sea Urchin

My meal started with a scallop and sea urchin in a silky smooth vichyssoise.  The scallop was cooked perfectly and the squid ink puree smeared on the side of the bowl enhanced the dish both visually and in terms of flavour .

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Crab, Peach and Turnip

My friend chose the crab from Hokkaido with peach and turnip.  The peach added brightness to dish and the earthy turnip flavour complemented the sweet crab meat nicely.

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The bread felt warm and fresh, with a crispy exterior and a soft interior.

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Lobster

For our mains, I had the blue lobster from Bretagne with pearl onions .  The lobster was of good quality and the sauce was delicious; deep, rich and full of lobster flavour.

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Pan Seared Amadai

My friend’s pan-seared Amadei was very delicate and precisely cooked. The hint of acidity from the port wine reduction in the coulis provided an extra dimension to the dish.

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Black Sesame Blancmange

For dessert, I went with the creamy, wonderfully nutty, and subtly sweet black sesame blancmange topped with soy bean flour for a contrast of textures.

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Chocolate and Matcha Genoise

My friend went with the chocolate and matcha genoise which was light and paired well with the rich white chocolate mousse.  The raspberry jam on top added a touch of freshness.

Verdict:  I was quite satisfied with this meal although I did find the portions a bit small. However, understanding that the menu was catered for Restaurant Week, the quality of food offered will definitely be matched according to that economic value.  I am looking forward to return to try their regular menu to explore its full potential.

Happy eating 🙂

Le Rêve
10/F, ZING!, 38 Yiu Wa Street, Causeway Bay
+852 2866 1010
http://www.lereve.com.hk/

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