[Hong Kong] Arcane

A little background:  Multi-award winning chef, Shane Osborn, the first Australian Chef to achieve one and two Michelin stars at Pied-a-Terre in London, has opened his new solo venture, Arcane in Central, Hong Kong.

Arcane serves modern European cuisine presented in an A la carte menu, alongside daily specials and set lunch menu. Menus are seasonally lead, utilising the finest produce from Japan, France and the UK.

The 2000 square foot space houses artworks by Flowers Gallery, a London and New York based contemporary art gallery. Oak is used throughout the restaurant on the floors, while tabletops are covered with crisp linen, silverware and stemware supplied by Bernadaud, Zalto and David Mellor. The terrace is designed as an English tropical garden; lush greenery acts as hedges surrounding the dining area with fresh kitchen garden growing a selection of 30 different varieties of herbs, fruits and vegetables that will feature on the menu.

My visit:  This is my fourth visit to Arcane but my first time having lunch here.  We started off with the Japanese fruit tomato from the dinner menu, complements of the chef.

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Japanese fruit tomato spiced aubergine compote, sour cream and a salad of soft herbs

The tomato offered a unique sweetness with low acidity.  Hidden underneath was a compote of spiced aubergine which contrasted well with the fresh flavors of sour cream and soft herb toppings.

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Poached taiyouran egg, fresh black truffle, lentils, morteau sausage and parsley veloute

The poached taiyouran egg with parsley veloute was bursting with flavor.  The sauce was rich and the egg yolk provided a silky texture.  The addition of lentils, morteau sausage and fresh black truffles gave the dish depth and extra soul.

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Slow braised veal cheek with mustard mash, peas, bacon and chanterelles

For my main, I chose the slow braised veal cheek with mash, peas, bacon and chanterelles.  The veal cheek was meltingly tender and the creamy mash had a nice flavor boost from the whole grain mustard.

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Red wine poached pear, creme anglaise and Christmas pudding ice cream

The red wine poached pear, creme anglaise and Christmas pudding ice cream made a show-stopping end to our Christmas lunch.  The succulent pear was served with a creamy textured ice cream with chunks of glace fruits that have been soaked in dark rum.  It had just the right balance of sweetness an acidity for a light festive dessert.

Verdict:  Chef Shane Osborne consistently puts up good and honest food.  Through his dishes, you can see his passion for cooking and his respect for ingredients by using simple recipes but a refined edge.  I am happy that he finally got the recognition he deserves from the The Diner’s Club  Wold’s 50 Best Academy.

 

Happy eating 🙂

 

Arcane
18 On Lan St, Central
+852 2728 0178
http://www.arcane.hk/

 

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