A Lux
Hong Kong
Beoordelingen
Latest Western/ Japanese fusion lunchtime offer was 20% off when reserved online. Starters: Choose between pumpkin, pickled lotus root green salad, and, beef tartar with garlic toast. Salad was crunchy, and the beef tartar was very fresh and well-scented with black pepper and condiments. Soups: Mushroom soup drizzled with truffle oil was comfortably delicious, their signature lobster bisque was velvety and creative as there’s a lobster ravioli in it. Mains: Sichuan spaghetti with crab meat was a good fusion, the spicy kicks were remarkable. Barramundi was a crispy panfried fillet with a side of charred baby corns and broccoli, subtle in a good way. Dessert & coffee: Exquisitely plated tiramisu covered with a few unmatched pieces of coco-dusted crispy crepes. Like a piece of art. Roses decoration will be available for anniversary/ birthday reservations during dinner time.
Overall fair. I booked the dinner through dining city for HK restaurant week. Food was mediocre, no wow factor. Portion leans small. Sides for all main dishes were the same (broccolini, a quarter of a mushroom, puree of some sort), did not expect that. No explanations or introduction were given for the wine pairings and all the wines were given very early into the dinner. Service was okay. Staff members were not the problem. However, the restaurant marked me and my guests as no show for the reservation, which honestly was quite ridiculous. Atmosphere was fine but does not match up to expectation.
I had a pleasant dining experience at A Lux. The food quality and service were consistently good, and everything was well prepared. I visited during a family gathering in Hong Kong, and it was a lovely meal that added to our time together.
Came to A Lux and had the $888 set. It’s a restaurant serving contemporary Japanese-European cuisine, with a layout and vibe that leans toward fine dining. OpenRice offers 7-fold (30% off), and HS credit cards give 20% off. You can also earn and redeem Hello points. If you want to cut a cake, it’s $300, or you can get it waived by ordering a 750ml bottle of wine or spending $800 per head (before service charge and discounts). Service was okay overall. They did ask about allergies but no Option B provided , no alternatives. They also didn’t explain what was in today’s set menu. These are pretty basic things that should be done, but weren’t. Overall, without the 30% off discount, this meal isn’t great value at $888. There are better and more substantial choices in the $8xx range.At $6xx (after discount) and deducting some points, it becomes acceptable. Perhaps because it tries to blend too many cuisines together, everything ends up feeling quite ordinary and middle-of-the-road. It left me with a sense of “ate it and felt nothing special” easy to forget what we just ate.
Alux *Amuse Bouche - Cherry Tomato & Burdock: A burst of sweet and acidic tomato melds with the earthy, aromatic notes of burdock. - Hamachi Sashimi with Cuttlefish Crisps: The buttery, rich hamachi contrasts with the brittle, airy crisp of the cuttlefish. - Beef Tartar: Finely minced, tender beef is seasoned with a sauce that carries a subtle, spicy heat. *Hokkaido Oysters with Tomato Jelly Plump, sweet oysters are topped with a bright, acidic tomato jelly, balancing their inherent brininess. *Deep Sea Pond Fish with Green Apple Slices and Okinawa Sea Grape Salad Flaky, delicate fish is paired with the sharp tartness of green apple and the briny pop of sea grapes. *Sea Urchin and Crab Crème Brûlée A savory custard infused with the distinct umami of sea urchin and crab, finished with a brittle, caramelized top. *Whole Hokkaido Scallop with Bouillabaisse The scallop presents a firm, seared exterior, resting in a deeply aromatic and concentrated fish broth. *Grilled Tai with White Wine Sauce and Salmon Roe The tai's skin is rendered to a pronounced crispness. A rich, tangy white wine sauce and the salty burst of salmon roe accompany it. *Yuzu Lime Sorbet A palate-cleansing sorbet with the sharp citrus of yuzu and lime, balancing bracing acidity with a light sweetness. *Slow-cooked Wagyu Beef Cheek, Wrapped in Onions and Served with Miso Sauce The beef cheek is gelatinous and fork-tender. Sweet, softened onions and a deeply savory miso sauce complement its richness. *Botan Shrimp Risotto The rice is cooked to a firm, central core, steeped in a seafood-infused broth. The botan shrimp offer a sweet, resilient chew and all crispy. *White Peach Parfait Panna Cotta A silken, creamy panna cotta carries the fragrant essence of white peach, all natural white peach, with a restrained sweetness. *Petit Four A selection of small, concluding bites.
