PRIVATE KITCHEN

Chez Ed, where attention to detail matters, makes for an extra-special dining experience

Tracey Furniss

PUBLISHED : Tuesday, 06 September, 2016, 8:02pm
UPDATED : Thursday, 10 November, 2016, 12:07pm

CHEZ ED
15/F Zing!, 38 Yiu Wa Street, Causeway Bay, 3104 4664

 

Chef Eddy Leung has moved his Chef Studio private kitchen from Wong Chuk Hang and renamed this fine-dining traditional French eatery, Chez Ed. Chef Eddy, who honed his skills at Gaddi's at The Peninsula, offers an eight-course menu that changes seasonally (HK$980). We started with marinated maguro tuna with aloe vera and Hokkaido uni - they replaced the aloe vera with pear as I am allergic to it.

Presented in an uni shell on a bed of white pebbles, the dish was light and refreshing with the right balance of flavour and crunch. The Alaska crab sweet corn soup sprinkled with popcorn was deliciously fresh as was the pan-fried Hokkaido scallop in beurre blanc sauce topped with golden shenki caviar. The dish was surprisingly light.

One of my favourite courses was the grilled Matsutake mushroom with seared foie gras in port wine jus. Patrick, our server who also honed his skills at Gaddi's, explained that the crunchy white coating on the foie gras was polenta, and together with the Matsutake, it was a perfect melt-in-the-mouth umami moment. The crispy amadai on lobster sauce was perfect, with the right amount of crispy skin balanced with the soft texture of the fish, and a kick from the lobster sauce. We then cleansed our palates with yuzu sorbet.

The mains of slow-roasted Australian rack of lamb with black garlic, ratatouille with rosemary jus was another excellent dish. Just when we thought we could not eat any more, the French Brie cheese infused with Tasmania black truffle accompanied by crackers and a dried apricot was put in front of us. It was so good I finished the plate.

The dessert of summer fruit salad with home-made lychee sorbet was a refreshing end to the perfect meal.

A French meal cannot end without a French pastry, which was served with tea and coffee. Chef Eddy's skills at top notch eateries - he was also executive chef at the Ritz-Carlton - shine through from the excellent service to the execution of the dishes and the little details, making the dining experience extra special.