Can I Flick Off This Pearl

July 10, 2011 § Leave a comment

And here to your left, lads and ladettes, is a classic example of…. pretty skin, rotten soul.

So mom and I started having these ambitious food adventures since I got back, and on saturday morning, I found myself crouched in front of my computer, getting increasingly stressed as the minutes tickled by and I still haven’t found a lunch spot. I don’t know which online food guide to trust anymore. Openrice? (Free signups, hence a great abundance of people who think they know what they’re talking about. I understand because hello – I am one of them.) Lifestyleasia? Timeout? Tatler? I started getting more and more confused as the number of choices increased exponentially until I suddenly just bounced away from my desk and landed with a poooooouuuuff on my bed.

Felt delicious that way.

And then mom suddenly pointed me away from the Causeway to Central stretch. How about the peak?

And then it suddenly seemed simple. Pearl On The Peak – I remember seeing it pop up for the first time around two years ago. Some sleek sort of place. I checked online – it’s still around! Must be doing pretty good. And so, we drove our way up there.

Readers, BEWARE: Please politely reject any reflex thoughts along the lines of ‘Mmmmm yummmmm’ while viewing the following pictures. It is an illusion created by my camera, not the chef. It is called food propaganda.

First off, I could sense that there was something off when one of the courses on the lunch menu was… ‘eggs’. But then I kind of dismissed that because I had some of the best eggs in my life in the past week or so, so I thought this could turn out being something exciting.

Crack.

Truffled scrambled eggs with foie gras and toast.

As to why I ordered scrambled eggs as an appetizer, I still have no idea as of today. I will blame it on that post-i-ate-the-best-egg-in-my-life syndrome.

But SCRAMBLED EGGS as an appetizer? REALLY? It really was, true to word, a lump of scrambled eggs, over-cooked, glistening with oil. The specks of black bug like things were truffles. But telling you that was probably unnecessary because they were really closer to black bugs than to truffles. And that truffle shaving on top – was kind of like this sad, floppy, transparent film of black plastic. The foie gras tasted like cheap butter. Maybe a bit goose-ified than cheap butter. But still.

I will not comment on the toast.

Mushroom soup

Okay, the soup was alright. But foam – haven’t we seen enough foam? Do we still think foam – one magnificent puddle of cream that I could whip up at home in 5 seconds with an electrical cappucino stirrer – could distract us from the fact that this is just a regular, unimpressive bowl of grey soup? Let’s bow our heads for a minute and reflect upon this grave, grave matter…

 

Roasted King Prawn. Beef Tenderloin. String Beans. Bacon Bits.

Let’s look at the above picture. Isn’t it gorgeous? The contrast of colors, the harmony between the king of the sea and the beast of the earth, the –

The sauce was cold.

Do I need to start preaching to waiters every time I visit a restaurant and tell them that something as black and white as serving what is meant to be hot – hot, makes burnt beef taste like Disneyland on speed?

(At least for the first few bites. Maybe.)

Cheesecake.

Dessert was not bad. Nothing spectacular either.

I just wish an end to all injustice in the world, including restaurants like this which has been sitting smugly like a giant buddha at one of the most scenic spots in Hong Kong for two years and is… well, still sitting smugly there. The plating arrangements could have been more elaborate, the view more amazing, the service better – but at the end of the day, my tongue and my tummy (who are both blind, deaf and dumb, by the way) give the final verdict.

Found guilty.

*

Pearl On The Peak, Shop 2, Level 1, The Peak Tower, The Peak, Hong Kong

Decor: 4/5
Service: 4/5
Taste: 1/5
Price/head: 300 HKD (lunch)
Five years from now, I’m going to remember: The sauce…. was cold.
(all aspects rated with reference to price)

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