|Oh so good, but definitely calorific -- the signature duck and waffle dish|
|A dramatic skyline that brightened up later in the morning|
|Duck egg en cocotte with Gruyere cheese and truffle shavings|
Dark clouds threatened to rain, but somehow they decided to disperse and we had blue skies to enjoy.
|The gorgeous English cherries waffles with yoghurt ice cream|
First up the bacon-wrapped dates (HK$45 each) were so good. Again the play on savoury and sweet was a perfect combination here -- if you didn't read the menu you wouldn't have known you were biting in to a large date, which wasn't saccharine sweet, just a bit, and quite filling.
I then had the duck egg en cocotte (HK$165), a mini cast iron frying pan with very meaty wild mushroom slices with creamy Gryuere cheese topped with tiny truffle shavings and of course the duck egg that wasn't completely baked through so some of the yolk oozed out. It was great with the slice of sourdough rye toast.
An intriguing dish was the duck congee (HK$195) that we thought was a new one for Hong Kong, but we were told it's always been on the menu. It features plain congee, quite thick in a shallow plate and decorated with shredded confit duck, julienne of ginger, crushed hazelnuts, pink pickled pearl onions, spring onions and hot sauce.
We were surprised to see gweilos had successfully elevated congee to a gourmet dish! The congee was very thick, not quite creamy, but almost there, and the dish was so colourful it made me wonder why the Chinese ones look so plain.
Other egg dishes we ordered were the shakshuka (HK$160), an exotic named dish featuring eggs again in the cast iron frying pan spiced up with harissa yoghurt and mint, and Columbian eggs (HK$1450, which was basically scrambled eggs with avocado, grilled chorizo on sourdough rye toast.
Of course we had the signature duck and waffle (HK$220), and it was as billed, sinfully delicious. We can't get over how the combination of these ingredients work so well together. Match made in heaven.
For dessert, we were enticed to try all three Belgian waffle creations. Banana brulee (HK$125) featured the waffle decorated with bananas that were sliced lengthwise and had sugar sprinkled on them to have a caramelized and crunchy surface, with homemade "nutella" and a scoop of vanilla ice cream.
The signature waffle is the "full Elvis" (HK$195), a decadent dessert the King would have approved of -- waffles with peanut butter, the aforementioned caramelized bananas, chantilly cream and crushed nuts, chocolate sprinkles. The only healthy parts were the decoration of strawberries, blueberries, raspberries and blackberries.
But in particular we all enjoyed the English cherries (HK$125), with the yoghurt ice cream topped white chocolate crumble and even yellow flower petals! Slightly tart and refreshing, a lighter option to finish the meal.
Some friends thought some of the dishes were even better than the ones they tasted in London. Quite the feat considering they are working in a tiny kitchen that is not too familiar and working overnight too.
We don't know when we'll get to Duck and Waffle in London, but when we do, we'll know what to order...