For lunch, one cannot be satisfied with just a simple bowl of noodles alone. As such, upon arriving back at the hotel to relax and soak in some much needed AC, I decided to head next door to another Hong Kong institution, the iconic Tai-Ping-Koon ( a place where higher end, British Colonial style food was first introduced ) for a quick afternoon bite.
A Hong Kong style Fried Shrimp toast with smashed shrimp paste & Foie Gras pate plus a toasted pickled ox-tongue with hot mustard and relish sandwich, together with a tall cup of iced coffee fit the bill perfectly.
Part 3 - Before dinner, my friend picked us up in his EV at the famous pedestrian only - Lai Tung Avenue, to allow us to take in the spectacular Mid-Autumn festival lighting/decoration! It was indeed a sight to behold!
The epic dinner that followed at ‘The Gallop‘, inside of the new Hong Kong Jockey Club dining and recreation complex, was a meal to remember and deserved to be edged into memory! Food offered was nothing short of Michelin star calibre!
The participants plus their spouse were two of my best college mates. Together, we shared a house whilst studying at the U of London, half a century ago! The menu crafted and selected by my club member friend was absolutely marvelous and delightful!
- Double Boiled, essence of Almond and Pig’s Lung soup … .a rare, uncommon find and treat. Wonderful, aromatic and intense, soooo good!
- New Territory Free Range Chicken prepared two ways - Rose essence wine and premium herbed top soy sauce poached and Hand held, oil poached, air dried crispy skin Chicken. Again, divine Chicken perfection! The giblets, heart and liver, to die for!
- Wok sauteed wild Ocean star Grouper fillet with preserved olive puree on Gai-Lan. Hands down the best tasting Chinese dish of my trip to date! The taste, the texture all combined and interacted with harmony and unison. Definitely a dish worthy of a Michelin star.
- Braised giant Beef Short Rib, Chinese style. Off the bone tender but flavour profile was a bit underwhelming and uninspiring. IMHO, an underuse of a fine piece of good quality meat! But then nothing is perfect….not even Michelin 3* establishments!
- Steamed premium preserved mustard greens on top of choice Choy Sum, dressed simply with sizzling oil! Totally unexpected pleasure to eat! Simplicity at its best! So delectable!
- Dessert of Lychee, red dates, water chestnut and Osmenthus jello.
My friend gave us an after dinner tour around the complex. It was a wondrous, eye opening experience. Displays and offerings of rare finds for the connoisseurs, winning gamblers and Horse owners for celebration were scattered around the dining area….Vintage Krug and Dom Perignon, more Grand Cru Burgundy than First growth Bordeaux ( Yup! Hong Kongers have taste! ), top notch Riesling and Sake, plus 30 years old CAD 10,OOO Macallan and 45 year old Glenesk Single malt!!
For the sweet tooth in me, the French pastry display in their Patisserie was to die for!!! The oyster bar was packed with freshly arrived top-notched bivalves from France. Charcuterie bar displaying whole legs of aged 36 months old Jamon Iberico Pata Negra de Bellota and Prosciuotto di Parma.
For the kid in me, the recreation area was mind boggling! Interactive golf and racket games, horse and motor racing, ten pin bowling alleys, snooker and billiard tables and an Olympic size swimming pool!
What an incredible and unforgettable evening of great food and great company
!!
