And because a meal at Pierre pretty much REQUIRES maximum indulgence, we went with the four-courser not-so-express lunch option ($380 for two courses, $80 for each additional course). I started with the scallops with cauliflower – very delicate and light but not the least bit bland. The scallops were delish and the dish as a whole was wonderfully refreshing, especially with its lightly tangy sauce/broth. But as good as the scallops were, I had massive food envy at WY and Johan’s 63-degree eggs after one big bite. This dish is a Pierre Gagnaire classic and Chef Olivier’s rendition was absolutely perfect. The flavors were all spot on, the egg was perfectly poached and ah, the beautiful layer of textures! Must. Order. Eggs. Next. Time.
As for our middle course, I went with the foie gras custard. When it arrived, we all noticed that it was extremely reminiscent of Chinese steamed eggs. And just like the steamed egg dish, the foie gras custard was extremely satisfying; luxurious without being too in-your-face indulgent. But the foie was definitely overshadowed by my pork cheeks main course. So effin’ tender – I could cut through the meat with a fork. And I was absolutely loving the Indian cuisine influence with a playful hint of turmeric and other spices. Johan’s beef ravioli middle course and lamb shoulder main looked delicious enough, but I had a bite of the smoked salmon and was completely sold by that abso-effin-lutely wonderful flavor. Will get that the next time, definitely.
As for desserts, I ordered the bitter almond panna cotta. To be honest though, I don’t really remember much of the panna cotta because Chef Olivier came out during this course and I was too busy chatting with him and complimenting the previous three courses. So perhaps I should go back for a second try of the panna cotta… yes, I should definitely do that… and order the 63-degree eggs while I’m at it.
PIERRE ($$$$ for lunch/$$$$$ for dinner)
25/F, Mandarin Oriental
5 Connaught Rd. Central