Because Jason says it is his favorite romantic restaurant for the month of November, I suggest Whisk, the famed Singaporean chef Justin Quek’s first restaurant in Hong Kong, for a not-really-so-romantic dinner with Nelson and his supplier/friend Newman.
I love Whisk’s intergalactic interiors.
Bread basket. Nothing extraordinary.
Newman does not want to be bothered with too many choices, so he goes for the easiest option. Tonight’s set dinner:
King prawn salad with abalone
Wild mushroom ravioli with leek, saffron foam
Carrot ginger soup with lemongrass foam (sorry, no profile picture!)
Slow-cooked beef rossini on polenta cake, truffle jus
Hazelnut mousse with lime basil sorbetThe two fussier people order ala carte.
Chef’s appetizer platter: tasting of Whisk’s four best creations. And true to its claims, these really are the best!
Baked lobster bisque “herb soufflé.” Quite a creative twist to the traditional lobster bisque. This is good, but not fantastic.
Roasted crispy suckling pig with truffle salad and red wine sauce. The skin is exaggeratedly crispy, and the meat exaggeratedly tender. I can’t say much for the taste though, it is a bit bland. Nothing can ever beat Cebu lechon. NOTHING.
US prime ribeye, 300 grams. I haven’t had US steak this good for the longest time. Very tender, very flavorful, and with the right amount of marbling. Even if served medium when I order medium rare, this is one of the better steaks I’ve had in Hong Kong. 
Flaky apple tart with roasted almond and vanilla ice cream. Don’t believe when the menu says this is good for two. I can easily polish off the whole thing by myself. In 3 minutes. Very, very easily. I just don’t want the two men to look like sissies. 
The waiter hears my thoughts and brings me more sweets. Happy!
Whisk: 5/F, The Mira Hong Kong, 118-130 Nathan Road, Tsim Sha Tsui, Kowloon. +852 2315-5111
