[Hong Kong] La Bombance x Veuve Clicquot Kaiseki Weekend Lunch

Rating: ❤❤❤❤ (4/5)

It's been a year since La Bombance has been brought over to Hong Kong from Tokyo so the restaurant is launching a new kaiseki lunch menu with Veuve Clicquot's new Extra Brut Extra Old release to celebrate its anniversary! The 6-course weekend lunch menu is only HK$680 per person and can be paired with Veuve Clicquot's Yellow Label, Vintage 2008 and Extra Brut Extra Old (HK$240 for Yellow Label & Vintage 2008 / HK$420 for all three). Located on the 30/F of the new V Point building in Causeway Bay, the restaurant is bright and airy with panoramic views of the Victoria Harbour. Similar to its Tokyo counterpart, the restaurant serves 'New Japanese Cuisine' with a creative and modern approach - we certainly got to see that with the new kaiseki lunch menu which incorporated elements of champagne into many of its dishes!

[Sakizuke] Pan shell, Kuruma shrimp, sea urchin and summer vegetables served with champagne jelly. Paired with the Veuve Clicquot Yellow Label, the first course was a refreshing appetizer where the ingredients were smartly tied together with a tangy champagne jelly. 

[Mukozuke] Japanese baby leaf salad served with selected sashimi, champagne cube and homemade champagne dressing. The sauce here shined again and brightened up the flavors of the colorful salad. 

The salad was paired with the Extra Brut Extra Old champagne which is made entirely of reserve wines with just 3g of sugar and aged for at least 6 years - resulting in purer and drier taste.

[Futamono] Hot egg custard topped with pan-seared foie gras and rich chicken broth. A signature dish of La Bombance (which also happened to be my favorite dish in Tokyo), the Hong Kong version differed slightly with the absence of shark fin but the rich and delicious flavors were exactly the same - so glad to be reunited with this dish!

[Shiizakana] For the main course, we had two choices: 

Charcoal grilled alfonsino served with crispy slice vegetable, champagne sauce and champagne pickles

Roasted Kagoshima Wagyu beef served with Awaji Island onion, balsamic vinegar sauce and champagne pickles. The balsamic vinegar sauce helped to cut through the fattiness of the Wagyu beef while I was pleasantly surprised by the delicious champagne pickles!

The main course was paired with the elegant Vintage 2008 - my favorite pairing of the meal.

[Gohan] Steamed rice with truffle in Kama pot and onsen egg sauce. Paired with soup and pickles, the rice was my favorite dish of the day with its enticing aromas and subtle flavors. The silky egg sauce also made for a perfect finish - so good I had two bowls!

[Mizumono] The meal ended strong with two refreshing desserts: 
Champagne sorbet with peach compote and Black sesame sherbet (another signature dish we had tried before in Tokyo). 

For the price, I think La Bombance delivered a great value for the quality of its food - especially with the cooked dishes which I found to be more impressive! Coupled with the beautiful setting and view, the restaurant provides a good dining experience especially for those who love creative Japanese cuisine. 

*By Invitation

La Bombance

30/F, V Point
18 Tang Lung Street, Causeway Bay
Tel: +852 3188 3362

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