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

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.