Because
Jason says it is his favorite romantic restaurant for the month of November, I suggest Whisk, the famed Singaporean chef Justin Quek’s first restaurant in Hong Kong, for a not-really-so-romantic dinner with Nelson and his supplier/friend Newman.
![IMG_6674 IMG_6674](http://lh4.ggpht.com/_auESeym5V0g/S4THM9uUlHI/AAAAAAAARc0/blRhrMTyq44/IMG_6674_thumb.jpg?imgmax=800)
I love Whisk’s intergalactic interiors.
![IMG_6676 IMG_6676](http://lh3.ggpht.com/_auESeym5V0g/S4THOrhcUUI/AAAAAAAARc8/EwHeRPSR7iE/IMG_6676_thumb%5B1%5D.jpg?imgmax=800)
Bread basket. Nothing extraordinary.
Newman does not want to be bothered with too many choices, so he goes for the easiest option. Tonight’s set dinner:
![IMG_6685 IMG_6685](http://lh3.ggpht.com/_auESeym5V0g/S4THQZHNFtI/AAAAAAAARdE/sdqwMqOWyxE/IMG_6685_thumb.jpg?imgmax=800)
King prawn salad with abalone
![IMG_6688 IMG_6688](http://lh4.ggpht.com/_auESeym5V0g/S4THR6TkDRI/AAAAAAAARdM/KIvr9laFQ6c/IMG_6688_thumb.jpg?imgmax=800)
Wild mushroom ravioli with leek, saffron foam
![d_silhouette d_silhouette](http://lh5.ggpht.com/_auESeym5V0g/S4THTIxQrVI/AAAAAAAARdU/IXvBjaY6ngA/d_silhouette3_thumb%5B1%5D.gif?imgmax=800)
Carrot ginger soup with lemongrass foam (sorry, no profile picture!)
![IMG_6693 IMG_6693](http://lh6.ggpht.com/_auESeym5V0g/S4THU8kKdxI/AAAAAAAARdc/2yo0VSeIorE/IMG_6693_thumb.jpg?imgmax=800)
Slow-cooked beef rossini on polenta cake, truffle jus
![IMG_6701 IMG_6701](http://lh6.ggpht.com/_auESeym5V0g/S4THWyLuy0I/AAAAAAAARdk/rTECuCiDF7U/IMG_6701_thumb.jpg?imgmax=800)
Hazelnut mousse with lime basil sorbet
The two fussier people order ala carte.
![IMG_6684 IMG_6684](http://lh4.ggpht.com/_auESeym5V0g/S4THYZnuylI/AAAAAAAARds/lhrUcYdbEpQ/IMG_6684_thumb.jpg?imgmax=800)
Chef’s appetizer platter: tasting of Whisk’s four best creations. And true to its claims, these really are the best!
![IMG_6687 IMG_6687](http://lh6.ggpht.com/_auESeym5V0g/S4THZKtdGeI/AAAAAAAARd0/0CGaT0PRG8Q/IMG_6687_thumb.jpg?imgmax=800)
Baked lobster bisque “herb soufflé.” Quite a creative twist to the traditional lobster bisque. This is good, but not fantastic.
![IMG_6690 IMG_6690](http://lh6.ggpht.com/_auESeym5V0g/S4THawa2vrI/AAAAAAAARd8/ziVhYpR9d4M/IMG_6690_thumb.jpg?imgmax=800)
Roasted crispy suckling pig with truffle salad and red wine sauce. The skin is exaggeratedly crispy, and the meat exaggeratedly tender. I can’t say much for the taste though, it is a bit bland. Nothing can ever beat Cebu lechon. NOTHING.
![IMG_6694 IMG_6694](http://lh5.ggpht.com/_auESeym5V0g/S4THcmCi_1I/AAAAAAAAReE/BGBaWJN5XEw/IMG_6694_thumb.jpg?imgmax=800)
US prime ribeye, 300 grams. I haven’t had US steak this good for the longest time. Very tender, very flavorful, and with the right amount of marbling. Even if served medium when I order medium rare, this is one of the better steaks I’ve had in Hong Kong.
![IMG_6698 IMG_6698](http://lh6.ggpht.com/_auESeym5V0g/S4THeTrU2GI/AAAAAAAAReM/30CFuiOo5eg/IMG_6698_thumb.jpg?imgmax=800)
Flaky apple tart with roasted almond and vanilla ice cream. Don’t believe when the menu says this is good for two. I can easily polish off the whole thing by myself. In 3 minutes. Very, very easily. I just don’t want the two men to look like sissies.
![IMG_6703 IMG_6703](http://lh3.ggpht.com/_auESeym5V0g/S4THf_PvExI/AAAAAAAAReU/jXVOv2Y_gGQ/IMG_6703_thumb.jpg?imgmax=800)
The waiter hears my thoughts and brings me more sweets. Happy!
Whisk: 5/F, The Mira Hong Kong, 118-130 Nathan Road, Tsim Sha Tsui, Kowloon. +852 2315-5111