Price: $$$
Cravingness: ★★★★☆
Feast, Food by EAST has been on my to try list for a long time, it is until recent that I visit Taikoo Shing more frequently. Located at the EAST hotel, the hotel restaurant Feast is always filled with office workers during weekdays. That pretty much explains how popular their semi-buffet lunch and dinner are. I am invited over today to try their new a al carte menu which I will explain more below.
Feast is a very stylish and spacious restaurant located on the first floor at East hotel. During the day, it might be a bright causal cafe, but at night, the place transforms into a hip and socialable dining area. I particularly love the marble long table sets beside the open kitchen which you can enjoy the chef's cooking while enjoying good food.
Feast recently launched a new a la carte menu created by their new British Executive Chef David Parkin. Chef David infuses his characteristic to Feast menu and continues to promote Feast's founding philosophy of 'Simple things, done well' from his new a la carte menu. Many dishes are typical dishes that can be found in any restaurants, so as they say it is Westerner's comfort food. Let's see how the food turns out then.
To commence the dinner, a bread basket with focccia, crisps and brown bread with a good herb butter. From the a la carte menu, I ordered the 42 Degree Confit Salmon to start, the Honey Glazed Duck Breast, Confit Duck Leg Fritter as my main and ended with Strawberry Prosecco Parfait, Strawberry Soup as my dessert.
We all got a bit disappointed at the Confit Salmon as it was a bit mushy in texture and did not melt in your mouth. It was paired great with the apple jus cube at the sides which brought up the sweetness the salmon. The dish was not too bad but we had huge expectation from it.
The Crayfish Cocktail was F's dish. It was served in generous portion and good enough to share on the table. The toast stick was already soft when served and the watermelon cubes on the wood picks did not taste compressed. It was not too special, opt for the next one below!
For appetiser I love this Ham Hock Pot the most. This was M'a dish but she generously shared some of hers with us. The ham hock was mix with peas to form a creamy and savoury mash with a good balance of pork and peas taste. It was delicious!
The duck 3 way reminded me of the one I had at Morimoto, NYC. The honey glazed duck breast tasted good but was too chewy. The Confit Duck Leg Fritter was a bit too dry in texture, when it says duck leg, I was imagining something smoother. The fried duck egg was pretty nice with a sweet and orangy yolk.
This lobster mac 'n cheese was a bomb! The macaroni was flavourful with strong lobster bisque taste! The dish would be perfect if the lobster meat was sweet but it tasted pretty bland now.
The rib eye was dried in Feast's own drying room for 21 days. Dry-aged beef is usually fond of because part of the water evaporates during the drying process results in an intense beef flavour as well as a better texture with enzymes breaking the meat apart. I got a bit disappointed as the rib-eye was thinly sliced, I usually love a thick cut with my rib eye. The rib eye did has an intense beef flavour to it, it was tender and succulent. It tasted better by itself than with the bourbon peppercorn sauce which was too sweet to pair with the steak. I just wish the steak can be more charred. Oh and the fries was really good, deep fried in golden brown and crispy!
The Piri Piri Spiced Tiger prawns was delicious with a citrus touch! It was served with couscous which was surprisingly good. (My previous encounters with couscous were all pretty bad.) Love this main the most! Get this!
Just by looking at this potato gratin, you can probably guess how great it tasted. The dish was topped with slightly browned melted Emmental cheese. The Emmental was a bit toasted at the top with a chewy texture and fully blended with the potato within to give a cheesy and creamy flavour. It was pretty filling though, so order one to share.
My parfait came in not so parfait like but was beautifully plated. The strawberry soup surprised me with its sweetness as I was expecting something more subtle and refreshing. The white chocolate rice bar was made with rice crisp and white chocolate (and probably a bit butter) but was only mildly sweet. I personally reckon there were too many sweet elements on this plate with nothing to brought down or divert the sweetness. If you have a sweet tooth, this is definitely your dessert.
The cheesecake was F's dessert and I took a fork full to savour the taste:) To my surprise, the cheese cake was very light and soft in texture but with strong cheese taste! It looked more like a New York cheesecake kind of cake. This cheesecake was nice.
Feast is a very stylish and spacious restaurant located on the first floor at East hotel. During the day, it might be a bright causal cafe, but at night, the place transforms into a hip and socialable dining area. I particularly love the marble long table sets beside the open kitchen which you can enjoy the chef's cooking while enjoying good food.
Feast recently launched a new a la carte menu created by their new British Executive Chef David Parkin. Chef David infuses his characteristic to Feast menu and continues to promote Feast's founding philosophy of 'Simple things, done well' from his new a la carte menu. Many dishes are typical dishes that can be found in any restaurants, so as they say it is Westerner's comfort food. Let's see how the food turns out then.
To commence the dinner, a bread basket with focccia, crisps and brown bread with a good herb butter. From the a la carte menu, I ordered the 42 Degree Confit Salmon to start, the Honey Glazed Duck Breast, Confit Duck Leg Fritter as my main and ended with Strawberry Prosecco Parfait, Strawberry Soup as my dessert.
42 Degree Confit Salmon
We all got a bit disappointed at the Confit Salmon as it was a bit mushy in texture and did not melt in your mouth. It was paired great with the apple jus cube at the sides which brought up the sweetness the salmon. The dish was not too bad but we had huge expectation from it.
Bloody Mary Crayfish Cocktail
The Crayfish Cocktail was F's dish. It was served in generous portion and good enough to share on the table. The toast stick was already soft when served and the watermelon cubes on the wood picks did not taste compressed. It was not too special, opt for the next one below!
Ham hock Pot, Peas Pudding
For appetiser I love this Ham Hock Pot the most. This was M'a dish but she generously shared some of hers with us. The ham hock was mix with peas to form a creamy and savoury mash with a good balance of pork and peas taste. It was delicious!
Honey Glazed Duck Breast, Confit Duck Leg Fritter
The duck 3 way reminded me of the one I had at Morimoto, NYC. The honey glazed duck breast tasted good but was too chewy. The Confit Duck Leg Fritter was a bit too dry in texture, when it says duck leg, I was imagining something smoother. The fried duck egg was pretty nice with a sweet and orangy yolk.
Boston Lobster Mac 'n Cheese
This lobster mac 'n cheese was a bomb! The macaroni was flavourful with strong lobster bisque taste! The dish would be perfect if the lobster meat was sweet but it tasted pretty bland now.
Dry-Aged Australian Grain Fed Rib-Eye
The rib eye was dried in Feast's own drying room for 21 days. Dry-aged beef is usually fond of because part of the water evaporates during the drying process results in an intense beef flavour as well as a better texture with enzymes breaking the meat apart. I got a bit disappointed as the rib-eye was thinly sliced, I usually love a thick cut with my rib eye. The rib eye did has an intense beef flavour to it, it was tender and succulent. It tasted better by itself than with the bourbon peppercorn sauce which was too sweet to pair with the steak. I just wish the steak can be more charred. Oh and the fries was really good, deep fried in golden brown and crispy!
Piri-Piri Spiced Tiger Prawns
The Piri Piri Spiced Tiger prawns was delicious with a citrus touch! It was served with couscous which was surprisingly good. (My previous encounters with couscous were all pretty bad.) Love this main the most! Get this!
Potato Gratin
Just by looking at this potato gratin, you can probably guess how great it tasted. The dish was topped with slightly browned melted Emmental cheese. The Emmental was a bit toasted at the top with a chewy texture and fully blended with the potato within to give a cheesy and creamy flavour. It was pretty filling though, so order one to share.
Strawberry Prosecco Parfait, Strawberry Soup
My parfait came in not so parfait like but was beautifully plated. The strawberry soup surprised me with its sweetness as I was expecting something more subtle and refreshing. The white chocolate rice bar was made with rice crisp and white chocolate (and probably a bit butter) but was only mildly sweet. I personally reckon there were too many sweet elements on this plate with nothing to brought down or divert the sweetness. If you have a sweet tooth, this is definitely your dessert.
Citrus and Chocolate Chip Cheesecake
The cheesecake was F's dessert and I took a fork full to savour the taste:) To my surprise, the cheese cake was very light and soft in texture but with strong cheese taste! It looked more like a New York cheesecake kind of cake. This cheesecake was nice.
My dinner tonight was delightful with fun people and good food. I particularly enjoyed the Ham Cock Pot, Lobster Mac 'n Cheese and Piri Piri Spiced Tiger Prawn. I love family sized dishes, almost everything here at Feast is served in generous portion and I totally recommend family or friends gathering at Feast.
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| Pineapple Mousse - P's Dessert |
Rating
Food - ★★★★☆
Service - ★★★★☆
Ambience - ★★★★★
Overall - ★★★★☆
Feast (Food by EAST)
1/F, EAST, 29 Taikoo Sing Road, Tai Koo, Hong Kong
香港太古太古城道29號東隅1樓
☏ 3968 3777
Opening Hours: Mon - Sun: 6.30am - 10.30pm
Website: http://www.east-hongkong.com
Date of Dinning: 10 Sep 2013
The Bill: $$$ (HKD300-500)
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