Last year, Rhoda in Sai Ying Pun was one of the hottest openings in the Hong Kong dining scene. Diners raved about the contemporary, homestyle restaurant that does wonderful things with grilled meat. Since then, it’s become clear that Rhoda is a restaurant that continues to evolve, thanks to a chef who cooks with his heart on his sleeve.
Readers‘ Choice winner in the Food Hero category in this year’s Foodie Forks, Chef Nate Green’s passion for cooking is evident, and he continues to experiment via an à la carte menu that changes daily. For a limited time, guests can also try the seven-course truffle menu at $1,498 per person, created to celebrate Rhoda’s one-year anniversary and the fact that it’s truffle season in Australia. Granted, this is a lot of money, but you do get A LOT of truffle for the price.
There were really no fillers on the menu. From the first to the last dish, each was packed with flavour without overwhelming the palate. The raw Hokkaido scallop was served on a bed of smoked cod’s roe and topped with Sturia caviar and shredded truffle: delicious, umami-laced bites. What made the chopped Irish Black Angus beef stand out were the tangy pickled walnuts that gave some bite to the fresh beef and nutty truffle shavings. The bread was also very fragrant. We were served asparagus on a bed of extremely buttery mashed potato, but as asparagus is sadly going out of season, it will be replaced with wild rice stems.
Fish and Meat
A ragout of peas, broad beans and bacon may sound simple and homey, but it was elevated to the next level with some nori (seaweed). Served alongside this was a lovely piece of sea bass and beurre blanc, but the ragout alone was deliciously rich, with some citrus to keep it balanced. This was our favourite course of the night.
That said, the Irish Black Angus tenderloin was also faultless, served on cauliflower mash seasoned with Marmite. This was another addictive, umami-laced dish.
Cheese and Dessert
Chef Nate only buys summer Comté cheese because it’s when “the cows eat all the good stuff”. The earthy, medium-strong cheese was served with crushed hazelnuts, honeycomb and grated truffle. We could have ended on this high note, but there was one more surprise in store for us.
Rhoda’s vanilla cheesecake is well known for its wonderful, pudding-like texture. We didn’t know it could get any better, but then we tried this version with shaved truffle, truffle oil and black cherries. The combination worked surprisingly well. Those who enjoy the interplay between sweet and salty would enjoy this.
There’s really nothing not to love about Rhoda’s truffle menu (well, maybe you should skip it if you’re on a diet). Like some of the best things (and people!) in life, Rhoda has aged and matured. It still excels in comfort food, and the current truffle menu showcases what they do best with a luxe twist. Those who prefer to order à la carte will also be able to sample some truffle, as selected dishes are offered on the daily à la carte menu.
345 Des Voeux Road West, Shek Tong Tsui, 2177 5050
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author‘s.