Suckling pig - an unforgettable crispy treat

Bistro Du Vin on Davis Street is classed as a high-end restaurant offering gourmet delights and the establishment maintains a tradition of serving a basket of breads, brought to table before orders are taken.

Supplied by Cepage, part of Les Amis Group which also runs the restaurant, the breads are so appealing that diners may have to exercise restraint so as not to fill up even before getting to the main dishes. So be warned, don’t go overboard.

The Brandade is a simple but sumptuous appetiser. It features a poached egg perfectly cooked so that when the knife penetrates, the egg yolk flows meanderingly down into the bread and salted cod paste base. The entire combination goes deliciously well with an always appetising hollandaise sauce.

The bouillabaisse soup is another of Bistro Du Vin’s real treats. Prepared with a full range of seafood ingredients and dressed in subtle seasonings, it easily ranks among the five best such soups available anywhere in Hong Kong. 

The home-made pork pâté, duck pâté and duck rillette are three different choices based on minced pork and duck meat paste. These go with the crunchy bread to make a tasty between courses mouthful. The two duck meat pâtés are personal favourites of mine. They are characteristic of the genre, yet with the added hint of a “dark” aroma. The pork option is a bit salty, but I like that.