I don’t know about you, but sometimes the inspiration to commit paws to typewriter is difficult to catch – but having looted the wine corner, I’m now armed with a large glass of a rather wonderful Argiano Brunello, and if that doesn’t inspire me – then shoot me now (well when I’ve finished drinking it…)
Right – on to Lot 10.
Thanks to a couple of comments posted to Caustic Candy, and a scour of Chowhound I decided to give this much ignored (by me, deliberately) little bolt hole a try.
I don’t know why it’s never made me want to give it a go – I’ve seen it for years, and walked by it hundreds of times, but I suppose I’ve been rather tired of “French” restaurants in HK. I know it’s not fashionable, but I just don’t (or didn’t in the case of Plats) think places like La Bouteille, Plats or Le Blanc were really any good (too much dodgy foie gras and low quali steaks), so when I saw Lot 10 open during that gold rush of private kitchen styley establishments I just wasn’t interested (Lot 10 has apparently changed hands since those early 2005 days but who’d have known?)
*Of course the shining example of private kitchen’s for me used to be Frank Ching’s Tribute when it was on Cochrane Street, but that may have been something to do with the wonderful evenings I spent there with some friends of his, where we used to ransack his kitchen after-hours and he’d let us taste all his latest creations. The sooner he’s up and running again the better – Go Frank!
And so to supper:
Food: French inspired, locally sourced fish where possible, local produce used where possible – yes, yes, yes. This is what we want Hong Kong.
Companion had French onion soup to start – very good, tasty stock base.
For mains, I had the crispy pork shoulder on a bed of lentils. For those of you who like bbq pork neck at Thai restaurants, this pork shoulder had a similar texture – incredibly tender with slightly crispy edges. And Oh My Lord the Lentils! If you think lentils are for hippies, too Robert Carrier 70′s or only fit for dal, then you are very wrong – Lot 10′s lentils were a revelation. They were so subtly seasoned and spiced, they were wonderful (how geeky is that?!).
My wonderful (and in no way erstwhile) dining companion had a steak with a macaroni gratin - steak was good quality: a well cooked slab of flesh. Macaroni gratin added a very light accompaniment, but was a bit too oot of the ordinary and not a winning combo for either of us – but hey, worth a try.
We did though have lettuce with peas and bacon (grrr, yum, yum) and duck fat roasted potatoes (almost…almost…as good as my own), so overall the food was very well received.
Drinks: Reasonable and well thought out wine list. We had a very decent Torbreck for around $400.
Ambience: A bolt hole. There are only 3-4 tables downstairs (and it’s a push past the kitchen to sidle into the washrooms). A couple of tables outside on Shing Hing Terrace, and another larger room good for private parties hidden upstairs. Clean lines, white linen, white walls (slightly small tables and chairs, but then it’s a slightly small restaurant).
Service: Quiet and competent service.
Price: We paid around $1200 for a meal for 2. Mains were around $250 on average. Food was quality, and wine a good price, so I think good value for the experience. Will return.
Location: On corner of Gough St and Shin Hing Terrace, so nice and quiet. 34 Gough Street (NoHo), Central, Hong Kong. Tel 2155 9210.
Went for lunch last week and had a lovely meal.
Just $98 for two courses + tea or coffee – fantastic value.
I had home cured gravlax and a local caught snapper, grilled which were both very good, and my companion had a good sized, tasty Caesar salad and a very decent steak. We sat outside on the street terrace and were thoroughly entertained by the guys playing shuttlecock (Jianzi in Mando, not sure what the Canto is), one of whom must have been about 80 and was the very definition of spry.
A perfect break from the office in the middle of the day, and such good value for money (we even succumbed to sharing a chocolate pot for desert for $30 extra – delish). Will become a regular haunt.