Those who frequent the Central and Sheung Wan area must have heard of the establishment Bonheur which serves upscale French cuisine at relatively reasonable price or perhaps you like to call it fine dinging at affordable prices or whatever you like to call it. Many friends of mine and many from the foodie community recommended me to come pay a visit and so I did with my friend M in celebration of my birthday. However, either we have overly high expectation or simply it did not live up to what we have been told.
We were the first to arrive and were greeted by ... 5 wait staff. The place was still filled with bleach or chlorine smell from their cleaning I guess. The environment was clean and minimalist, creating a rather comfortable setting. The set menu offered quite a number of selections in terms of appetizers as well as main courses. The staff was kind enough to introduce / describe voluntarily every single item on the menu slowly in minute details to a point that I really want to ask him to stop! There wasn't much point to read out what was written on the menu to be honest ... anyhow, we sat through the description announcement and continued to study the menu by ourselves.
I ordered the Seared Scallop with Fennel. What happened to my scallop? The precious scallops have been cut thinly in half, one in each corner of the plate hiding underneath the melting orange paste they call Uni. The scallops were sliced rather thin to get the really texture out of it. The greens / salad was rather plain, lacking of dressings. Disappointing.
My friend ordered the Pan-seared Foie Gras, Lychee Liquor Sauce and I got to try some as well. It was very well prepared in my humble opinion, rich in flavors and mushy but tender-y texture of the right thickness. I was happy without the sauce.
Mushroom soup was fair, pretty creamy and smooth to the texture but the diced mushroom seemed to be from canned mushroom for some reasons. I can be wrong so please go ahead and try it yourself.
The shrimp bisque (yeah shrimp and not lobster if I recall correctly) my friend ordered seemed very rich and strong. I did not try any because I am no fan of bisque, I say pass!
As for the main course, Char grilled US Prime Black Angus Beef Steak with Bearnaise Sauce. The marks looked very nice but it was overcooked (med well instead of med rare) and only hints of beef flavor! A bit dry and tough as well.
On the other hand, the Char grilled US Kuro Buta Pork Rack with Sauce Forestiere my friend ordered was way better than expected. Tender and somewhat juicy as well. If I return, I would order the pork rack for sure! Thumbs up on this one!
I have to say that this Mile Feuille of Mango dessert was wonderful indeed, the best surprise for the night. The individual layers of pastry seemed to be very thin, flaky and very crisp on every bite. (still not as flaky as the Almond Croissant from LE SALON DE THÉ de Joël Robuchon unfortunately) Together with the mangoes (and plenty of them indeed), it was a delightful and refreshing dessert. (plus I need my daily intake of fruits haha)
It was rather difficult to top the Mile Feuille of Mango, but the Earl Grey Panna Cotta with Raspberry Coulis was by no means bad in my opinion. A stronger earl grey flavor would be nice. The presentation alright but I personally dislike the use of those semi-transparent plate for some reasons. Then again, I am just being too picky. :)
- Pan-seared Foie Gras, Lychee Liquor Sauce - rich in flavors and mushy in texture
- Mile Feuille of Mango - plenty of sweet mangoes and very crisp and flaky pastry layers
- No corkage charge for wines and Champagne
- Seared Scallop with Fennel - flimsy scallops and too thinly sliced to sort our the texture of it.
- overcooked steak and lack of beef taste (very nice marks though)
6/F, The Pemberton
22-26 Bonham Strand, Sheung Wan
Tel: +852 2544 6333
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