Click here for previous review of Hakka Republic (April 7).
Excellent amuse-bouche: salmon with smoked cheese and roast quail.
The marinated tuna tartar with cold green tea soba and citrus dressing was a refreshing prelude to the main courses. Light and natural-tasting.
Steamed Grade 9 Wagyu beef with ponzu sauce. The undisputed highlight of dinner. The beef was divinely tender; not quite melt-in-your-mouth, but close.
Slow-braised Angus beef cheeks with mashed potatoes. Not quite as flavourful as the best beef cheek dishes, but still satisfyingly meaty.
Wagyu and Angus beef burger. A blend of two different beefs in one patty, this was the only true letdown of the evening. The patty was thin and tasted nearly like a fast-food version.
Rum-infused vanilla ice cream in orange shell. Couldn't really taste the rum, but the ice cream was still delicious and the presentation was gorgeous.
Vietnamese Hot Coffee Chocolate Cake with kahlua foam and coffee ice cream. Would have helped if the cake had been warmer and more moist.
Special Fruitcake with brandy sauce. Totally loved this. The perfect fruitcake!
Conti Neri Prosecco and Tenimenti Grillo IGT Vinco Bianco.
Tenimenti Nero d'avola and Finca Sophenia Reserve Malbec.
Dessert wines: Brown Brothers Orange Muscat and Campbells Muscat.
Hakka Republic,
Menara Hap Seng.
Tel: 2078-8908
