Skye at The Park Lane Hong Kong offers sophisticated journey
This re-creation of regional palatesdefines the tasting menu at Skye
Skye serves Contemporary French cuisine in a romantic dining room that leads to a futuristic balcony.
COST The degustation menu is HK$890 per person, wine pairing is an additional HK$480 per person.
WHO TO BRING Foodies and view lovers
TURN-ONS You are in good hands at Skye. The six-course menu is well-designed. It starts with an appetiser that sets the tone for sophistication: a blue-fin tuna tartare served in a custom-made tin with Bottarga and oscietra caviar. Attentive staff draw attention to subtle flavours and house-made ingredients. The foie gras is served alongside magret duck that is air-dried in-house, and the Hokkaido sea urchin is served atop handmade macaroni and cheese. The 45-day in-house dry-aged beef, with girolle mushrooms and heirloom carrots, was tender - though the seafood dishes impressed the most. The coulommiers cheese with honeycomb, purée fig and ice cream was a pre-dessert treat that, when paired with the Capetonian chardonnay, mimicked the tastes of a South African wine farm. This recreation of regional palatesdefines the tasting menu.
TURN-OFFS Chef Lee Adams’ healthier take on fish skin, a Chinese favourite, was too sophisticated for us. The dehydrated version may be lighter on the arteries, it is also lighter on taste.
DRINKS The wine pairing menu is recommended. Sommelier Wallace Lo explains the terroir and tasting notes of each wine. Savour stellar harbour views with a drink. Best enjoyed with a cocktail chilled by liquid nitrogen.