Last Christmas I gave you my heart, but the very next day you gave it away…
And it is December again. Christmas makes me think about the past years, the good times that I will always cherish, and the not so good times that made me the stronger and better person I am right now.
Pierre is one of them good times.
Interiors elegant yet welcoming, service attentive but unobtrusive, wait staff who remembers our favorite dishes, booth seats facing the breathtaking view of the harbor, wonderful company, and the food.
Oh. My. Gawd.
THE FOOD!!!
Please forgive the poor quality of the following photos. Take note that these were taken during a time when my interest in boys ruled over interest in food. Gasps!!! I know, right?? I am so glad I have finally grown up.
Amuse Bouche 
Soupe au foie gras
I will not even attempt. No human ever should. To put into words how good this soup is is like the search for the perfect man – impossible. A beautifully seared foie gras sitting in a pool of rich and creamy foie gras juices. This is ultimate indulgence. Sacred, I daresay. It is a noble and worthy cause for death by cardiac arrest. Gagnaire is a genius.
Soupe de champignon
This is the real deal mushroom soup. To make, dump fresh mushrooms, mushroom stock, mushroom gravy, mushroom paste, mushroom cream, mushroom flakes, mushroom salt, baby mushroom, mama mushroom, papa mushroom and the whole mushroom family in food processor and press start. It’s really very mushroomy. Bring it up to the Pierre level by emptying a whole bottle of expensive truffle oil. Yum.
Black Truffle Something
63° egg
Rack of Lamb roasted with oregano, finished in a fresh herbed butter
Part of the lamb entree. Lamb loin and some veggies.
Ewe’s milk and olive oil ice cream, sweet garlic piquillos
Still part of the lamb entree. Beans.
Lobster Tempura
Lobster Bisque and Lobster Tail
Do not be fooled by the sorry appearance of the lobster tail. It is by far the best lobster dish I have ever had. It is cooked to perfection. Strong emphasis on the word perfection. That very millisecond when raw becomes cooked, that blink of an eye moment when the lobster is at its prime state of crunchiness and tenderness, the chef takes it out from the fire and rewards me with a tiny piece. Because such precision, such perfection is too precious, too valuable.
If only people see relationships the same way.
Chocolate cake, sugar coated blueberries, mousse, jelly
Petit FoursYoohoo!! Someone special? Are you there??
Where are you???
Pierre: 25/F, Mandarin Oriental Hong Kong, 5 Connaught Road Central, Central, Hong Kong. Tel: +852-2825-4001
