Adventure #244: Private Dining

Just before Christmas we were invited to a private dinner at a friend's who "won" Chef Yaw through a charity auction! Chef Yaw is a Malaysia who has worked in many well known restaurants in Thailand and has just arrived in HK for a new chapter in his life.

The food was amazing and it was so good to be able to dine in the comfort of home that we had him again on New Year's Eve.  We repeated the starter and dessert from the first dinner.  Totally satisfied with the food on both occasion. Will definitely have him again.

For the first dinner, we had:

An intro (of course)!

Crab with micro salad, squid ink and curry aioli.  Really loved this. Had this again on the 2nd dinner.

Beetroot with strawberry, avocado, goat cheese and arugula.  A very interesting salad. Good combination of sweet and savoury. Yum

Warm bread and cherry tomatoes pickled in own juice. Served before the mains. The tomatoes were amazing!

Razor Clams with radish, chicken jus and watercress. Never had clams like this but delicious.

Cod fish with bacon, mushroom, ragout and parmesan. Cod is sweet and tender. A very good dish.

Pigeon breast with a variety of onion and garlic with poultry jus. Finally, the main course. By now, I am so full, I don't really know what I am eating! But I do know that everyone loved it. The meat was tender and juicy and the skin crispy.

Apple tarte tatin. Really loved this dish but because I was so full, I couldn't finished it. As such, I requested it again for the 2nd dinner!

For New Year's Eve dinner, we repeated the 1st starter and dessert from the last time and asked for beef as the mains. This is what we had:

Same as before and still good.

Prawn with pickle veg, tapioca and herbs. Was sure initially what tapioca means. As it turned out he was referring to the tapioca balls.  Very interesting dish. The pickled veg actually went very nicely with the prawns.

Abalone with angel hair, konbu and truffle oil. This was my favourite dish. The angel hair has absorbed the jus of the abalone, so tasty with a hint of truffle.

Consumme with ravioli of duck leg and peas. A good dish before the main.

Beef tenderloin served with parsnip, baby veg, pumkin and mushroom. Very rich dish but perfect for the occasion.

Apple tarte tatin. I paced myself and was finally able to enjoy this dish. Wonderful!

Chef Yaw
Tel: +852 9185 7525