Upper is located at the far end of SoHo, quiet but a little out of the way. It is opened by chef Philippe Orrico and serves modern French cuisine. The chic grey and orange decor was simple yet elegant.
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| The cheese table |
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| The egg-like “petal” ceiling is a cheeky homage to Orrico’s signature dish, the 63-degree egg and he also uses 63 percent chocolate in his desserts. |
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| Our starters: Clockwise from left. 63 degree egg served with sauteed mushroom, crab meat and ham, a signature dish. G is a big egg fan, so he really loved this. The combination of egg and ham with salad was great. A standard order of sausage rolls for the little one. Finally, the quail egg buns, small enough to finish in 2 bites each filled with the soft yolk, ham and soft bun, although this was another variation of 63 degree egg but still so good! |
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| Cold white asparagus soup. Ordered this because white asparagus was in season. Rather interesting. |
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| Sole a la meuniere with potato sauce and crab meat. Fish was done just right and the sauce creamy and yet light. A delightful dish. |
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| Milk fed veal shank served with saffron risotto, mushroom and carrots. This was delicious, the veal soft and tender and the risotto tasty. |
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| A side dish of roasted potatoes with olives. It was so delicious, G who never eats olives finished every last bite of this dish. |
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| Miniature cupcakes with coffee ice cream. Simple yet delicious. |
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| Something sorbet in lychee soup. This was very different. Refreshing and delicious. Loved it. |
Upper
G/F Upper Station Street
Sheung Wan
Tel: 2517 097
