Central｜【A romantic French seafood feast with endless surprises in blue and gold】

When it comes to high-quality Western food in Central, the first impression usually comes to Soho. On the way through Take Flower Street, I noticed a dark blue door and gold French "La Brasserie". Upon further review, it turns out that Brasserie means a place for coffee, beer and traditional French cuisine. Open the door to the restaurant to see the gorgeous golden bar table and wine cellar, and go deeper to reach the white marble dining table for this dinner. The French drink alcohol in the same way as water. So as soon as you sit down they will ask you what you want to drink. There are many choices in Red, White, and Champagne, and the clerk chose Charlie Orban Carte Noire in Champagne according to my taste. Daily bread I didn't expect that there are 3 kinds of meal buns. Personally, I like their onion bread the most, which is full of the charred aroma of onions. Seafood Platter The French coastal areas so seafood is particularly rich, this is the daily seafood platter containing the first layer of seasonal oysters and the second layer of bread crab, lobster, lobster, mussels, sea snails and more. The bread crab and lobster are filled with orange-red paste, which is very fresh and sweet. Escargots bourguignonne Basically, when I eat French food, I always order French snails, which are bouncy and full of vanilla butter and garlic. Pate en croute The French pastry buns are filled with homemade pork, duck and liver sauce, which are melt-in-your-mouth and meaty. Onion Soup Rich and sour onion soup paired with an onion soup, feels very novel. Main Entree Bouillabaisse This is a French seafood rich soup. The dark yellow soup is made with fresh shrimp, mussels and pan-fried fish. The soup is rich and fresh. Magret de canard Duck breast meat is dry-aged and smoked using French national certification “label rogue”, fragrantly pan-fried and poured with orange juice and honey. Sole meuniere The French Dover lobster, with the charred butter sauce, makes the fish tender and heavily buttery. Dessert Crepes Suzette Au Gueridon The French are equally particular about desserts. The chef will pull out his cart and cook immediately. The chef needs to melt the sugar over medium heat, then add the lemon juice, orange peel, and finally the wine. You can tell it’s almost done when you see the blazing fire. The Crepe is fluffy and full of egg flavor, and the fragrant orange peel makes the whole dessert very appetizing. Usually eating Western food feels very long, but this time this French dish is quite a surprise, without knowing it has been eating for three hours, the atmosphere, food quality, and cooking techniques are quite refreshing, worth coming again next time. La Brasserie (Central) Shop D-E, G/F, Central Building, 23-29 Powder Street, Central #HongKonggoodplaces #foodie #hkfoodie #centralfood #labrasserie #HongKongFrenchfood #HongKong