L'Atelier de Joël Robuchon, Hong Kong
this article is from : http://eatbma.blogspot.com/2009_03_01_archive.html
(the travelling hungryboy)
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It totally blew past my expectations, be it the tiny foie gras ravioli, the crunchy salt crystals in the amuse bouche, or the rich pork on toast topped with truffles. Even the little wad of marzipan that was used to secure a porcelain cup of fries to the plate of steak tartare was playfully impressive. Fresh high-quality ingredients were the key, and the maitre d' was warmly engaging.
I'm not a huge fan of fancy food as it oftentimes becomes too dependent on truffles, and I usually question whether it's worth the high prices. This place changed my mind about that (although that was easy for me to say given that our friend picked up the tab tonight). Michelin gave this place two stars; combine that with Yung Kee, the one-starred Cantonese goose place from this morning, and I guess we had a three Michelin star day today.
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