2015-05-20 Timeout

Maison Es
Verdict Pretty as a picture, with flavours to match
Wether you believe she bankrupted Frances treasury or she was just a victim of magic circumstance, you can’t deny’ that one of Europe most famous historical monarch Marie Antoinette, had bags of style. Yes so she’s mostly known for losing her at heads at the hands guillotine, in 1793 after- falling out of favour with shall we say, pretty much the whole population. But who car.? This queen is as much remembered for her lavish tastes and chic fashion. seen. as her untimely demise, So when a new restaurant open up that seen,- to channel the spirit of that famous femme, both in its space and its Gallic Culinary offerings that are fused with Asian innovation you know you could be in for Something a little special.

Maison ES has done just that The mom behind this new Wan Chai Eatery. in a cul-de-sac off Star Street, seems to take its inspiration from the 18th century French aristocracy – not least Marie Antoinette and Fent Trianon, her chtleau retreat that oozes Roccoo style and has been the pride of France, thanks to in exquisite architecture. Maison Es is little Petit Trianon. A link: haven of chic style that the historical queen would hate been proud to dine in. Adorned with pink flower wallpaper and and chandelier every detail is trimmed and decorated

with the flora and ribbons.Though the theme is undoubtedly girly, A’s not imposing – rather the interiors/lave the ambience of a quaint French garden rather than a pink boudoir. The Kitchen at Maison Es are helmed by the Esther Sham, a model turn chef who’s the brains behind private kitchen Ta Pantry, which was launched in 2006, and used to sit in Star Street before moving to North Point in 2013. Sham is anything but a wallflower establishing herself as a culinary mamma over the years. However, at ‘ta pantry, it is a pricy affair, as them needs to be up to 10 of yon, so total costs can soar over $9,000. Maison Es is Sham’s Accessible option for those who want sample the chefs culinary prowess without having to bring an any of hungry friends, So, that’s what we set out to do,

The menu is separated into six to eight option in each category. We selected coddled egg on black truffle mash (3120) and the CriSpy J.,ax and fig W11:011S 4190) to begin our meat Served in a mason jan the egg fares well with the potato and the traffic but the combination hardly wrist., The wontons, trough, are . de to the garden motif, the ale, arrives on a plate, : of the three deep-fried foie gran ‘Ammon,’ The flavours are as delicate the permeation and the
accompaniment of mushroom. and lily bulbs :mittens the palate, while the ingredients pay homage to does Sham’s Mint. room This theme o the mains, where we the maple masted black pork belly (9260) and the duck breast, warm.) with(Va). In the former, the sweet maple the evenly distributed pork fat while the
The ,fatty duck skin as the daikon cooked in provides a fresh break extra crispy sweet kids 1.1, the dish, as Sham’s pa remains balanced alongside some sightly acerbic brim.: sprouts. The rich aromas warn stunningly Well together but our taste buds are dulled a little too quickly by the heavy Luckily, though, this is rota problem with duck breast Overall inch thick, the texture of the rids meat is tenths and. The him of the Asian okras fruit was the fatty bite d the skin as -he of Jails., mike.’ in wine on the side, a break Men the flesh. the star of the evening. For something sweet, we plump fir chi: and mint fondant ($100) and a brie 02401 The molten cake ix , with in lush. chocolate filling oozing of the thin cake. Instead riming mint extract. Sham ones fresh mint leaves mixed in an egg and dour mix, which mulls at the same consistency as the chocolate. The brie is also heavenly. The slice of chose is burnt on all sides wish sugar and 17117X11 with graham crackers that elevate the cheese to a dessert. The flavours mix and our mind ends on a ease_ ‘the Maison is experience is both pleasant and pretty. Thought and hind are into eV, facet of this restaurant. From the mid the tableware to the food itself, it’s the height of taste and refinement The cusses are solid renditions that any true to French it- Akin, while midi, Own personal. Antoinette, the last queen of France, according to popular ugh, unwed the lemons phrase ‘IC then Eat PM. We would gladly do on again at :Liaison It’s, along with everything else.

Maison ES