Sai Kung town has a rustic touch to its seaside, but a poor beach, Shek O lacks a lot of good restaurants with a nice beach, and Cheung Sha beach demands a day out and planning. To me, Repulse Bay is the full package for a beach trip in Hong Kong.
It has great restaurants, a clean beach, accessible transportation options, and the closest thing to a Mediterranean paradise within city limits – Sai Kung’s remote beaches offer better views, but are a pain to visit.
Housed inside a century-old building that once embraced visitors within the former The Repulse Bay Hotel, The Verandah used to represent the spirit of what Repulse Bay originally was created for – a haven for the wealthy. Today, it affords luxury for everyone.
The Verandah was a part of the former hotel and rebuilt in 1986 to serve continental cuisine. As that part of history does not relate to a current Hong Kong, new chef Jordi Vallès Claverol has joined the restaurant to bring a Mediterranean touch to the food, something Hong Kong can relate to.
Our lunch began hiding from the blistering heat and blue sky in the airconditioned verandah porch of the restaurant. The chicken liver and foie gras pate (HKD118, 4 pcs) came first to the table, whetting our palate and teasing us for umami flavours expected later in the meal. A little exhibition for the main course.
With a mix of Spain, France, and Italy on the menu, the restaurant’s culinary direction is wholly represented in the southern European region, namely with the strong burrata pugliese (HKD288).
Featuring a plump, savory bubble of burrata with fresh tomatoes and a healthy topping of pesto, the starter was pleasant on the palate with a refreshing fusing of acidity from the tomatoes, cream from the burrata, and a nuttyness from the pesto.
The addition of Italian beef ham was the cherry on top for a well-rounded dish. The beef added a salty depth to the dish that did not counter the cheese, but amplified the texture of the burrata.
The first of two main courses we enjoyed for lunch was the slow cooked short rib and foie gras (HKD488). The dish clearly evinces a blending of the restaurant’s 20th century continental cuisine with the now-modern Mediterranean touch.
Whilst the mashed potato of the dish was elegant, beef chunk buttery and slightly salty, and piquillo pepper tangy adding balance, I was let down by plating of the dish. The sauce, whilst offering great umami depth, was left out underneath a heat lamp in the kitchen and congealed, leaving a less-than-appealing look.
To add to that, a chunk of grilled lettuce was added to the side of the beef. Cabbage would be a more welcoming side dish to complement the soft textures of the main attractions, rather than the crunch of the lettuce which doesn’t soak up much sauce.
The second main course dish came with the spinach and ricotta canneloni (HKD210), a recommended vegetarian dish on the menu joining many other dishes catering to those refraining from meat.
Perfectly al dente, the three canneloni pieces are pleasant on the palate with warm mushroom, truffle, and spinach additions to the pasta. It is a pretty plate if you are visiting here for an Instagram shoot.
The meal finished off very strong with the vanilla creamy flan (HKD98), ridiculously lush with a creamy texture and robust vanilla flavour.
Our verdict of The Verandah (Repulse Bay)
Repulse Bay weekend trips just got that much better with the launch of a new Mediterranean menu at an esteemed Hong Kong restaurant, now enjoying its second life, but still honoring its former age.
We recommend enjoying their new dishes over the old ones to add a touch of European essence to your weekend trip to the southside.
The Verandah, 1/F, The Repulse Bay, 109 Repulse Bay Road, Repulse Bay, 2292 2822, book here
| Order this: burrata pugliese, slow cooked short rib and foie gras, vanilla creamy flan Menu: à-la-carte menu Price for two: HKD750 – HKD1,000 | Atmosphere: regal and rich, timeless with its colonial essence Perfect for: cosy weekend brunching in the sun with the family |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
