|Mr. & Mrs. Raymond and Viola Wong|
|Escargots de Bourgogne with garlic cream|
|Symphonie de foie gras|
|Mushroom and black truffle soup|
|Pan-fried scallops with "purple espuma"|
|Lamb rack with honey butter|
|Grilled Black Angus|
|Triangle of pear with pistachio ice cream|
|Duo of chocolate and coconut|
When I posted photos of this meal up on Facebook, a couple of commenters very diligently asked whether I had the hot chocolate. Thank goodness I did despite being completely stuffed - their hot chocolate is the kind that your Belgian grandmother would make that makes you feel all warm and fuzzy inside. I think it helps, also, to explain this hot choc situation with the next photo...
The social enterprise also includes the Leonidas chocolate franchise for Hong Kong and a Japanese restaurant also in The Pemberton, called Shou Zen.
Thanks to the organisers - Hong Kong travel writer Chun-Wai Chan and IHM's PR pro Geoffrey Wu - who invited us along to learn about this meaningful enterprise.
The chefs, accompanied by Mr. Wong. Their Executive Chef is Belgian, and if I understood correctly, was the chief culinary advisor to the Belgian pavilion in this year's World Expo in Shanghai.
There's definitely quality here, and I hear they do a mean brunch too. In the spirit of Christmas - even though I'm about an hour late - or, the end of the year when we traditionally reflect on the past 12 months, and think about how to be better people next year, eating to give is about as easy as new years' resolutions come. Bon appetit and happy holidays everyone!
3/F The Pemberton
22-26 Bonham Strand
+852 2436 4099
Open: lunch & dinner Mon-Sat
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