Lifestyle

Squarefoot Tasting Report: British State Banquet

In a city like Hong Kong with endless Michelin starred restaurants, all you need to keep patrons coming back for more is a big gimmick. This little café located at Ocean Terminal, The Royal Touch Bakery Café, indeed has a loyal clientele based on the fact that it is associated with Carolyn Robb, former personal chef to the British Royal Families.

Born and raised in South Africa, Carolyn Robb has served the British Royal Families from 1989 to 2000, specially taken care of TRH The Prince Charles, Princess Diana, Prince William and Prince Henry. After leaving her position as a royal chef, Robb established her own consultation company and eventually launched “The Royal Touch”. Besides British-styled cake and pastry, The Hong Kong branch also provides lunches and dinners, with menus all approved by Robb.



The café is small in size yet has an exclusive look and feel, thanks to all the decorations of British Royal Families.



The café is launching a new limited menu based on the State Banquet hosted by Queen Elizabeth for the President of China Xi Jinping. As the former Royal Chef, Carolyn Robb has adapted the menu of this State Banquet and turned it into a mini version, priced at only HK$498 (plus 10% service charge) which will be available from 6-20 December during dinner.

On behalf of Squarefoot, we had the honour to taste this State Banquet mini version before its launch. First course was Fillet of West Coast Halibut with Lobster Mousse. The original State Menu called for West Coast Turbot, however, since the English West Coast Turbot has tougher meat texture, the café decided to use West Coast Halibut from the same fish family in order to suit the Hong Kong market. The result was fantastic. The fish was pan-fried to crispy yet the meat remained juicy. I also love the lobster mousse, which was full of fresh lobster meat.



The main course was Roasted Loin of Balmoral Venison in a Maderia and Truffle Sauce, Braised Red Cabbage, Cocotte Potatoes, Timbale of Celeriac and Butternut Squash. I have never tried venison before, and I must confess I don’t even like gamey meat. And luckily, this venison tasted just like beef. The magic may come from the braised red cabbage which has balanced the taste of the venison. I also like the Celeriac and Butternut Squash which I found particularly refreshing to my palate.



Normally I don’t have a sweet tooth, but this time I found this Dark Chocolate, Mango and Lime tart and Truffle Ice Cream very enticing. The dessert has successfully rounded up the mini British State Banquet in a nice way.



The café will also launch a new series of cake in December, all elegantly made with a lower sugar level.



The Royal Touch Bakery Café

Address:Shop G02 G/F, Ocean Terminal, Tsim Sha Tsui

Telephone:3188 8086