NEXT Shikaku (中環)

I love ramen! The richer broth the better! Never thought I’d try a non traditional style of ramen. But the oyster did get my attention. Hmmm why not give it a try?




It’s a small restaurant with mainly counter seats. Interior is pretty modern and posh. Feel like in a modern, cool ramen place in Japan.


Staffs are friendly. Handed the English menu right away. Served a glass of water with ice.


Ordered “koeru”, broth made of oysters, pork and chicken ($158), oysters in sake ($78), and tamago ($15).




The plating is really attractive! The ramen is really indulgent!


The broth is super rich. Full of flavour of oysters. Even one hour after my meal, the fragrance is still in my mouth.


Ramen cooks perfectly! Oysters are creamy, fresh. The cha siu and tamago is good and up to standard.


The broth is so good that I had cleaned all! Definitely will visit again after this lovely joyful meal

Barista by Givrés (中環)

Had been to this cafe few time. Love their vegan ice cream. Presentation of the food is always amazing. And the taste is as great as the presentation.



Had a quick bite (probably not a bite) before my yoga. Had my oat milk latte and avocado sourdough. Sourdough is warm and crispy. Generous amount of avocado that lied on my toast in love rose shape. Perfectly cooked poached egg with paprika sprinkle on top.



Always love then serving a small glass of water to go with the coffee. Good to clean your palate and your teeth i guess

Bâtard (西環)

Good to celebrate my birthday with friends who enjoy great food and great wine like I do. My friends are really excited for weeks!


Started with a bottle of champagne Clos de Goisses 2015 to go with few starters.




Beef Tartare Cannelloni
One of the signature starter. Cute little thing just looks like a cigar. Filled with creamy beef from France with mustard, inside a crispy cannelloni.



Cold Angel Hair, Kristal Caviar, Kombu
Angel hair cook à la minute. Texture is just right! Mixed with truffle oil and generous amount of caviar. A mouth full of joy!



Chawanmushi, Maitake, Manjimup Truffles
I am a big fans of chawanmushi (actually all kinds of eggs). This is a brand new interpretation of steamed egg to me! Silky smooth of egg match with earthy maitake mushroom. And of course, truffles make everything better!



Japanese Fruit Tomato Tart with Fennel Pollen and Burrata
One of the popular dishes here. Fresh, sweet Fukuoka fruit tomato inside crispy brick pastry, with creamy burrata on top. The basil definitely elevates the whole dish. Sour, sweet, creamy, all in one!


Carabinero, Raviolo, Crustacean Sauce
This is probably my favourite dishes of the day. Perfectly seared carabinero, lovely squid mousse inside the raviolo. The sauce is so rich and full of seafood flavour. I can just drink it like a soup.



Iberico Pork Sando, Manjimup Truffles
This is a sando you keep wanting more! Juicy iberico pork, inside crispy toasts, with caramelised onion, top with generous amount of truffles.



Batard’s Signature Roast Chicken
No.1 popular dish. Bet almost guests from every table would order the chicken. They use fresh local three yellow chicken from Yuen Long. Brine for one whole night. Meat is so juicy and the skin is so crispy and full of flavour. Even the breast is so tender. Just can’t stop having more!



Selection of Cheese
There’s a wide variety of cheese. I personally love the Comté



Apple tart, Homemade Vanila Ice Cream
Warm, sweet apple tart with ice cream never goes wrong!



72% Dark Chocolate Tart
A lovely chocolate tart for my birthday to finish a lovely lunch



Love our choices of the wine. Really good deal with a 10% services charge on top of the retail price. It’s true this is a heaven of all wine lovers

Bouillon (上環)

Desperate want some escargots for days! Asked my friends to go to Bouillon on a Wednesday afternoon.


We all love food and we can eat a lot! I mean… a lot! We had ordered 7 starters and 2 main to share.



Fresh oysters
Very fresh and crispy!


Tartare de Boeuf

Classic beef tartare. Full of so much flavour! We keep asking for replenishing the bread.



Terrine de Foie Gras
Duck foie gras marinated in Gelas Armagnac, bread toast
So rich and so creamy!



Os A Moelle
Parisian grilled bones marrow
Amazing fragrance. But taste average. Good to go with bread.



Raviolis d’aubergine
Eggplant confit, cumin, parmesan, butternut puree, truffle oil
A bit blend. Not really a big fan to match cumin and parmesan.



Escargot a la Bourguignonne
Yes! That’s what i wants for days! So garlicky and so buttery


Happy meal



Coquille Saint Jacques
Scallop, butternut puree, parmesan cheese emulsion, truffle oil
Smell of lovely truffle. Scallop is a bit overcooked so it’s a bit chewy.



Cote de Veau
Veal rack, morel mushroom, yellow wine
Highlight of the lunch! Veal is perfectly cooked. Mushroom sauce is so rich! Love love love!



Cheers


It’s not really spacious luckily we got the table at the back so it’s better. There’s only one lady on the floor so the poor lady had to serve everyone during peak hour. Feel sorry for her

Cultivate (中環)

Heard so many good things about Cultivate and Chef Leonard Cheung. After checking his interesting background, was really interested to see how his dishes got influenced by American culture, combining his experience when he worked in few famous restaurants.


The facade and the interior design is bright and neat. Counter seating allows guest can see the operation in the kitchen and interact with the kitchen team. One thing I had opinion is the kitchen counter is a bit wide and a bit far away from the guests. Saw few staffs struggled a bit to get close when they were introducing dishes.


Champagne to start. Appreciate this gesture


One tasting menu for the night. $1488 per head. Wine pairing is $788.



Bites of Summer - Celtuce
Celtuce is my favourite green! Happy to see more and more chef using it in Western cuisine.



Bites of Summer - Amela Tomato Tart, Eel
Mini sweet tomato tart as the lid, covering the eel inside the cup.



Bites of Summer - Uni lardo toast
My favourite bite out of 4. A small bite full of favour.



Nasturtium - Green Apple, Whey
A dessert liked starter. Interesting and bold attempt! Green apple sorbet is very refreshing.



Gariguette Strawberry - Kombu jime hamachi, strawberry gazpacho
The strawberry gazpacho is a high light! Very interesting combination. Personally i prefer a bit more acidity.



Marmande Tomato - Prime Brandt beef, Dr. Pepper onion, IN-N-OUT sauce
This is my favourite dish of the night. It’s a great interpretation of a burger. Love the sweet tomato, and a bit crunchy in the “burger”.



Maitake - “pho gras”, fresh goji berries
It’s a good example of Asian MeetThe West. Creamy foie gras underneath maitake, in a Bak Kut Teh liked broth.



Cannellini Bean - Atlantic Cod “Paupiette”, Nduja
Not a big fan of beans. Fish is perfectly cooked. Not really sure about the sauce. Colour and also the taste is a bit blend.



Summer - Duo Prime Brandt striploin and shortrib, varieties of summer produce
Both are perfectly cooked. Shortrib is so tender but i prefer to have some sauce to go with or else taste slightly dry.
Striploin is delicious. Full of flavour.



Banana Caviar
Never thought of caviar can go so well with banana bread. A bit salty. A bit sweet! Loveeee!



Wine pairing choice is interesting as well. French, Greek, Italian…. All you can name it! Can’t remember how much i drank. Thanks for the sommelier explain every single bottle in details.


Overall a very pleasant night and mind blowing by some dishes! Do look forward more twists Chef Leonard Cheung giving us in the future!