SKY 726 — Restaurant in Kowloon

Waiters provided polite services. Oyster was stale and the orange foam looked like a brushed toothpaste... Sous vide pork cheek had good texture, pairing with the celeriac puree and green apple was good. Dish, however, lacks the fat that brings the aroma, reducing the excitement that this dish could have brought. Scallop carpaccio was really salty, badly seasoned. Raw scallops do not pair well with olive oil. Scallops with avacado puree was a good idea, but the saltiness overpowered any good aromas that avacado puree could have brought. Chopped tomatoes are confusing. In terms of taste, umami level is much lower than the scallops so it was undetectable. In terms of texture the tomatoes bring no mouthfeel as it was too small. In terms of appearance, red serves a good balance with the dish but plating was messy. Overall a very underwhelming dish. Crab cake looks good, had a good aroma on the first bite. However, the crab cake is very straightforward in terms of the taste and aromas and it was not well layered. A bit of herb and spice and little acidity will take this dish to a whole new level. Can also consider a touch of fresh mint. Not sure what to say about the sous vide striploin. The striploin had good beef aromas, but was seriously lacking in fat, making the dish very boring in terms of layer. The rub was very uneven and one cannot taste the herbs and spice in every bite, with was very annoying. The mashed potatoes are too rich with too little vegetables sides to balance off. The sauce was bland and lacking in acidity so the dish was very overpowering in one aspect. Not enjoyable. Chocolate texture (Chocolate mousse, chocolate tart and chocolate crumble) have a very similar taste in it's components and lacked layers. First bite was good but each bite became...

Garlic White Wine Clam Spaghetti - $168 The attention to detail in this dish is impressive. The spaghetti is infused with the aroma of olive oil sautéed with chili flakes, garlic, and onions, giving it a rich and fragrant flavor. The sauce is perfectly absorbed into the pasta, which is dry and not overly saucy. Generous portions of clams ensure every bite includes their fresh, briny taste. The slight spiciness makes it irresistibly addictive.

Duck Confit - $168

Garlic White Wine Clam Spaghetti - $168 This dish showcases meticulous preparation. Spaghetti is infused with the aroma of olive oil sautéed with chili flakes, garlic, and onions, creating a fragrant and flavorful base. Generous clams ensure every bite is briny and satisfying. The pasta is perfectly dry and not overly saucy, with a slight spiciness that keeps you coming back for more.

Duck Confit - $168 Juicy and tender, the slow-cooked duck leg is well-marinated, with a perfect balance of fat and lean meat. The crispy, fragrant skin adds texture, while the side of pumpkin purée elevates the dish with its natural sweetness. A perfectly executed dish.

Flaming Chocolate Sphere - $88 A truly Instagram-worthy dessert! Rum is poured over the chocolate sphere and set aflame, making for a visually stunning presentation (especially at night). The dessert features layers of dark chocolate—from the shell to the sauce and brownie—giving it a rich and indulgent flavor without being overly heavy. Paired with tangy blueberries and raspberries, the fruit’s acidity balances the richness and adds a refreshing depth...

Finally got a chance to meet my friends after almost a year, one of them suggested this resto in Mong Kok. . We ordered Classic French Blue Mussels in White Wine Cream Sauce, 24-Month Parma Ham with Pumpkin Risotto and Pan-Seared Sous Vide Yellow Chicken to share.

For the Classic French Blue Mussels in White Wine Cream Sauce, the white wine smelled strong, enhancing the sweetness and freshness of the mussels.

For the 24-Month Parma Ham with Pumpkin Risotto, the parma ham on top and the yellowish rissotto created an attractive appearance. The saltiness of the parma ham was moderated by the sweetness of the pumpkin rissotto. The rissotto was grainy and creamy as well.

For the Pan-Seared Sous Vide Yellow Chicken, the chicken was tender. It didnt look that attractive compared to other dishes though.

For dessert, we ordered Baked Alaska, which was an interesting dish. With a marshmallow exterior and chocolate ice cream interior, the dessert was lit up by the waiter. The berries next to it made the dessert a bit sour to have though. . The waiters and waitresses were very nice and attentive, even we arrived quite late, they still served us patiently. . If you are lucky enough to sit near the window, you can enjoy the mesmerising night view...