The Perfect Egg ~ 63 degree egg, mushroom fluid gel, serrano, wonton wrapper

Egg was definitely soft and runny. Not a fan of the mushroom fluid or wonton wrapper though.

 

Smoked Scallops 

Duck ~ braised leg, plum sauce, apples 

Great sauce :)

Braised Beef Short Ribs ~ sous vide, brown sauce 

Golden Lobster ~ grilled lobster, salted duck egg

Best of the night~ Impressed with the shavings that look like cheese, but it is actualy salted duck egg!

Noodles ~ lo mein, Chinese broth, sesame oil mousse

The sesame oil mousse was very strong and the noodles al dente and eggy -heavy and filling but at the same time addictive. 

Aunt treated us to Maureen - a small restaurant in Wan Chai that specializes in molecular gastronomy and sous-vide cooking. I ordered the $298 "A Taste of Everything". Portions were small except for the last dish - the noodles. I was most impressed with the lobster for both texture and taste. Dessert was a Chocolate Mousse with apple and pear. 

My first time trying this genre, I enjoyed my meal and it opened my eyes to new techniques and the art and science of cooking. Others were not as impressed though; it just depends on what type of dining experience you are looking for and appreciate - taste, environment or texture. This one is definitely more about the "texture". Overall, sous-vide gives the meat a more tender texture (lamb rack, beef short ribs) while I would prefer other cooking methods for stronger flavor (eg. grilled).