Le Bistro Winebeast

Le Bistro Winebeast

Where:
Le Bistro Winebeast (fuck yeahhhh, functional website)
G/F & 1/F Tai Yip Building, 141 Thomson Road
Wanchai, Hong Kong

FYN hot tip:  Exit A3 from Wanchai MTR, kinda close to The Hennessey if you’re catching the tram.  But fuck my advice if you’re one of those assholes who just cabs everywhere.

Phone:
+852 2782 6689

Price:
HKD458 for the four course tasting menu, +HKD100 if you want to add the wine pairing.  No service charge, so don’t be an asshole and don’t forget to tip according to the service you receive.

The deal:
Le Bistro Winebeast ran this concept on McGregor Street where there was a small 25-seat bistro attached to its retail wine store, with the fuck yeah catch that you could order wine at the bistro at the same price as the wine shop.  I’d heard many good things about it and even my fussy as fuck French homies told me that they were into it.  However, the only problem was that every fucking single time I tried to call up Le Bistro Winebeast for a booking they were either totally booked out or would offer me the totally unfeasible times of 6pm or 9pm.  I’m fairly sure that if I booked dinner at 9pm I would probably eat my own hands off in desperate hunger, prior to getting to the restaurant.  It was after about three attempts, I gave up ever trying to eat at Le Bistro Winebeast.  However, all of that booking bullshit has changed because Le Bistro Winebeast has recently moved to new, larger premises sprawling over two stories on Thomson Road.  PRAISE BE, when I called up to make a booking there were no issues and on the night, the massive restaurant space was more empty than occupied.

We’re on the receiving end of a super friendly welcome from sommelier and maître d’, Christina Carranco Ducroquet (whose husband, Chef Johan Ducroquet, is in the kitchen slaving away).  We get involved in Le Bistro Winebeast’s fuck yeah homemade bread selection while we check out the extensive and beyond reasonably priced wine list.  As someone who is always so thirsty, I can most def get behind fuck yeah retail wine prices.  We settle on going for the tasting menu because it’s reasonably priced at HKD458 and adding the matched wine is a bargain HKD100.

While not listed on the menu, we’re given two complimentary amuse bouches.  One of them is the awfully named “Frapas” – geddit?  It’s a French Tapas.  After extricating my eyes from the back of my head, I get involved with an oyster which is topped with confit shallots and red wine vinegar granita.  I fucking love oysters and I get what the fancy-ass accoutrements were meant to be doing, the subtle onion flavour of the shallot and the cold sharp red wine vinegar granita against the creamy oyster, but this is down to my own personal preference – if the oyster’s good enough, I’ll always prefer my oysters straight up with some lemon.

The first course is a Foie Gras Terrine which is served in three cubes, topped with a thin layer of green apple jelly and wine coulis, with a side of finely cubed green apple on the side.  It’s a common reaction to be all fuck yeahhhhh foie gras and the sharp acidity of the apple, cuts through the fat to provide some fuck yeah times.  Except when I realise that the bread it’s been served with is my nemesis, TOASTED BRIOCHE.  UGH, TOASTED BRIOCHE Y U A THING?  Who in their right mind ever toasts a piece of brioche and thinks “Mmmm, this dried out loofah-like sweet bread will most definitely impress my customers as they attempt to choke it back with this delicious dish I have prepared”.  I don’t fucking know except that I work through my brioche related meltdown by asking for another serve of Le Bistro Winebeast’s normal fuck yeah bread, smearing my fuck yeah foie gras terrine all over it and enjoying a sweet half-glass of Audrey et Christian Binner, Hinterberg, Pinot Gris 2008.

pieceofbreadcalm

The second course is a ravioli of sea bream, which looked more like a wonton dumpling.  It’s served with a confit lemon, coriander, anise flavoured bouillabaisse jus and topped with shredded strips of nori seaweed.  The wine pairing was the Savennieres, Dom Nicolas Joly “Les Vieux Clos” 2012 and it’s masterful, with its fresh pear and golden raisin notes elevating what I thought was an ok, slightly fishy dish which was trying hard to be interesting but wasn’t necessarily that successful in its flavours.  The rest of our table was even less impressed and 50% of our table grimaced halfway through, as they choked back some fuck no bones in their seabream raviolis.

bonesbonesbones

Our final savoury course is the Confit Beef Paleron (chuck steak) and it’s the best dish of the night.   Through slowly cooking the beef in fat, the beef is super fucking tender but charred evenly on the outside to caramelise the shit out of it.  Served with a reduction of Malbec wine jus and some vegetables, it’s well executed and most definitely bringing the Autumnal feels.  In a move that would make it hard to upset any decent human being, the beef paleron is served with a poshed up mac n cheese, made from ham, Comte cheese and freshly shaved black truffle. It’s predictably delicious as fuck but it’d be worrying if someone managed to get a fuck no out of jamming some carbs with fuck yeah ingredients like that.

I’m pretty pumped for dessert at this stage because it sounds fucking incredible, billed as a chocolate dome served with a cardamon emulsion, orange crumble and vanilla flavoured milk.  Shit gets taken up another theatrical notch when we are all presented with a chocolate globe and the the chef appears to pour warm vanilla milk over it, causing the chocolate shell to disintegrate.  I’m taken in by the show and I’m enjoying my dessert until it starts to cool down slightly and Mrs Ain’t No Mountain High Enough makes the off-hand remark that it feels a bit like eating lukewarm mushy cereal and once she says this, I can’t shake this feeling as I take a bite of some tepid mealy milk with some soggy orange crumble bits in it.

cerealmilk

To finish our meal, Le Bistro Winebeast generously provide us with a complimentary dessert, a Grand Marnier souffle which is dramatically set on fire at our table.  With the flambe action going on, it’s hard to deny that it’s cool as fuck, as blue flames snake their way upwards from the souffle.  In the dimly lit dining room, I have a traumatic flashback to my last souffle experience at Beefbar.  While Beefbar’s souffle might have been full of sheer unadulterated horror which continues to haunt the dark corridors of my nightmares, Le Bistro Winebeast’s is a fuck yeahhh, going someway in ameliorating my apprehension regarding souffles.  Delicately flavoured with orange, perfect in texture and not too eggy, it’s a well executed note to end this meal on.

So overall, shit was fine at Le Bistro Winebeast with a few moments which were fucking delicious but overall, there’s a consistency issue when only half of your tasting menu lands its punches.  I’m probably holding them to a higher standard too because I always apply stricter judgment on a restaurant if I order their tasting menu because this should be a restaurant’s fuck yeah slam dunk signature dishes.  Perhaps I’d have loved Le Bistro Winebeast more if I’d ordered differently (or someone who had been before had told me exactly what to order) but based on our meal, I wouldn’t have it on top of my list for a return visit.  Which is a bit of a shame because fuck yeahhhhh delicious well priced wine times and heart felt service ain’t all that common in Hong Kong.

Verdict:
A restrained and polite fuck no because you know shit can’t be that on point for a restaurant when you remember the wine pairings being stronger than the food.

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