We had some fantastic food during our trip to Hong Kong and Japan, but for me “The Principle” provided the best. Not only the food, the whole package … it became a very fun and exciting evening – with surprises on plate after plate.
The Principle, 2*Michelin
9 Star Street, Wan Chai, Hong Kong
Phone:+852 2563 3444
Cuisine: Modern western – $$$$ (>HK$800)
Executive chef: Jonay Armas
I had booked the restaurant from Sweden and when I saw that their Degustation Menu had oysters as first course, one of the few things I don’t eat .. I asked them if it was possible for them to change the first course. Got answer straight away, no problems what so ever. So the fantastic service started already than.
When we stepped out from our taxi to we was welcomed by the hostess outside the restaurant – like they had been waiting for us … forever, in a way they had. Very nice touch.
The restaurant wasn’t that busy; a casual, very relaxed and smart decor. We were told that the owner of the restaurant, doesn’t have a restaurant background – his mother was the founder and the principle of the school that once were on the site were the restaurant is today. And he named the restaurant to honor his mother.
I had an absolute perfect Mojito and Nancy had a Margarita that she was very pleased with.
Before our 7 course dinner we got some Amuse Bouche, which is some nibbles of different kinds. Every little nibble was a delicious surprise. The most interesting nibble was the “Nagroni Cocktail Ball” – I don’t have a clue how they made that work – but inside a deep fried little ball there was a cocktail. When I put in my mouth it exploded in a very nice way.
The Negroni cocktail is made of one part gin, one part vermouth rosso, and one part Campari. It is widely believed that the Negroni was created and named for Count Cammillo Negroni in the 1920’s when he ordered an Americano with gin at Cafe Casoni in Florence, Italy.
The staff was very entertaining, funny and relaxed, but also very proud of their restaurant and what it stand for.
Normally I don’t take image from food when it comes to highly recommended restaurants, because a bad images can’t spoil a good review – but at the Principle I just had to. The light wasn’t the best, so they came out very dark, but thanks to Photoscape I been able to edit them and they came out quite good.
Caviar, Quail Egg, Sweet Potatoes
Consomme de Popillote
Griolle, Asparagus, Zucchini
Pork Stew, Pancetta
Belfago Belly, Roasted Bell Pepper,Seaweed
Chestnut, Jerusalme Artichoke
Rum Ice Cream, Cinnamon, Meringue
Black & White, Roaste Corn Ice, Pandan
I loved everything that was put in front of us – the innovated way to serve the dish – like the consomme that came in a clear paper that was nicely tided – and when we open the “papillote” all the fantastic aromas was released.
Tuna, I just love it in any form and shape and also seaweed, when we got the plate I couldn’t see the seaweed and I was a bit disappointed but it was there … underneath that fantastic creation.
The Albone, a pork stew served in an iron dish – to die for … close to that I licked the dish.
We eat a lot of venison in Scandinavia and restaurants really knows how to make fantastic dishes of it – so I was a bit curious over be eating venison in Hong Kong. Cooked to perfection and all the flavors was there, because personal I think venison should have the flavor of game and forest.
The both desserts???!!!!! What can I say …. I’m all for dessert – I read the dessert section of a menu first, but today most restaurants has it separate. Which I’m very annoyed about.
Without a doubt, for me this was our best dinner of the 22 we had.
Sorry, Mm. Alain Ducasse – Beige is a very elegant restaurant with outstanding food, but there was no surprises what so ever. “The Principle” blow the socks off me with every dish.
We also enjoyed some fantastic wines; Ata Rangi and Churton from New Zealand, Marques de Caceres … a wonderful Roija. We bought by the glass.
The totally damage came to nearly 4,000 HK$/$516/£335/€460/4,300SEK with tip. Worth every HK$.
When of the young waiters told us that he went to Lappland, Finland for his honeymoon because he wanted to see the Northern Lights. He went all that way from Hong Kong to Lappland for the Northern Light and it lasted only for 35 seconds. I asked him if he still was married and he are. He wants to go back.
Promised him that I will send him a post card with the Northern Lights on – so I did yesterday.
We walked back to our hotel in the warm and pleasant Hong Kong evening.
Thank you so much, all of you, at the Principle.
You’re ALL stars on my gastro sky.
You truly delivered magic!!!
“Shared dining fortifies us.”
If you want to read some of my other restaurant reviews – just click on this logo.
The cloud for this post is “Set It Off” – from the soundtrack to the movie “The Principle”, 1987, staring James Belushi & Louis Gossett Jr. Original preformed by Strafe.