Cobo House
4-Course Lunch Menu
Date of Visit: 31 Oct 2020
Starting over again in K11 Musea, Cobo House has a brand new series of menus and chefs. The harbour front view was great, just as good as any restaurant in Tsim Sha Tsui facing the harbour. However, the interior design is kinda faulty, in an autumn afternoon when the sun is shining, the gigantic glass window kinda levelled up the sunlight hitting on you (yes, much worse than dining al fresco). The heat was quite excruciating, all the diners seated near the window requested for a change of table except my friend and I. We could barely bear the heat, and my friend had a headache after the meal…Seriously something has to be done, otherwise it would be a torture to dine here in summer…
Our 4-course lunch started with a complimentary housemade Pretzel Bread with garlic butter. The pretzel bread was warm and so fluffy! When I tore it to smear garlic butter on it, I could see filament of bread. So therapeutic.
First course is a Veal Tartare with smoke egg yolk, horseradish sour cream, watermelon radish and jalapeno oil. We felt like we had to eat extra quick in the heat… The veal tartare was a bit standard and ordinary, yet the horseradish sour cream and jalapeno oil topped up the flavor of the tartare a bit.
Second dish was more on the Japanese side. It’s a risotto with aka awabi abalone slowed cooked for 16 hours, and a soy marinated duck egg underneath. The abalone was quite fresh and not chewy at all. The marinated duck egg yolk further enhanced the freshness of the abalone and made a good dressing to the risotto. Legit risotto with crunchy core (I hope it’s intentional, not because of undercooking…)
My friend and I really appreciated the use of local beef chuck. It was rightly roasted so that it’s very tender and juicy. I really like the hon shimeji mushroom.
My friend and I joked that we couldn’t really find anything “frozen” in this dish. The Pistachio, Almond & Lingonberry Frozen Nougat Dacquoise was literally melting when it’s served, that’s why the last piece of cracker fell and couldn’t stand on my dacquoise. Trust me, we spent less than a minute taking pictures (including the one the waitress kindly offered to help us take…) So, I had this “Frozen” nougat dacquoise like melting ice cream. Nevertheless, it tasted good as nothing can go wrong with pistachio and almond for dessert. The lingonberry brought a bit of freshness to the dessert. Not that it’s overly sweet or anything.
There are quite a number of art pieces inside the restaurant, but we didn’t get a chance to look at them like we did in Bibo (sadly closed now…), as the atmosphere didn’t quite allow it…what a shame.
I strongly suggest you to think again if you plan to visit Cobo House in the afternoon, or make sure you can get a table far away from the window, which kinda defeat the purpose of having it for the harbour view. Anyway, the heat was really excruciating…
📍Cobo Hosue
Shop 602, 6/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
