by Aude
Are you on the hunt for a new place with an intrepid dinner menu? Or maybe chasing American-inspired comfort food? Am taking you with me to newly opened Hunter & The Chase.
Meet me at The L.Place (Queen’s Road Central) on third floor at what was before The Shore. If you’ve been there before, you know they have a killer terrace. Shall we start with a cocktail there? Moving to the terrace, you might notice the super attractive cheese bar but hey, a drink first, I wanna tell you more about Hunter & The Chase before we start eating.
Are you on the hunt for a new place with an intrepid dinner menu? Or maybe chasing American-inspired comfort food? Am taking you with me to newly opened Hunter & The Chase.
Meet me at The L.Place (Queen’s Road Central) on third floor at what was before The Shore. If you’ve been there before, you know they have a killer terrace. Shall we start with a cocktail there? Moving to the terrace, you might notice the super attractive cheese bar but hey, a drink first, I wanna tell you more about Hunter & The Chase before we start eating.
The place is taking two floors of the building. The Chase, on third floor, is a casual-chic playful space featuring an elegant bar, the beautiful terrace, the super yummy cheese bar (don’t be so impatient, we are moving to this one next) and an American comfort food inspired menu. Hunter, on fourth floor, is a more sophisticated place (elegant yet approachable) offering a contemporary take on a traditional steakhouse through alternative meats.
Ok ok, I can see you are not listening anymore and all you can think of is that cheese bar. I’m pretty excited to try it myself so let’s move back inside and see what Ralphie’s Cheese Bar has to offer. And before you say anything, yes I’m French and no it doesn’t bother me seating at an American cheese bar. I just love cheese too much so yes I tend to be posh about it because I only like it when it’s good but whether it’s French or not isn’t a problem at all for me. I mean a small curated selection of artisanal American cheeses crafted by small cheesemakers … is there anything not to love about that? And if you are not 100% convinced, just give it a go. I had three of them and would definitely be back for that:
The Cabot Clothbound Cheddar, my fav, served with the yummiest honey bacon marmalade topping. Oh god! Could have had kgs of this!
The Sofia, a goat cheese with three different layers (morning milk, afternoon milk, evening milk) separated by ashes.
The Oregon Blue Cheese, less strong and earthier than a typical blue cheese
You know what? I definitely do love kicking off my meal with a cheese platter! The only thing is we need to stop here and save some appetite for the feast which is coming next!
Moving to Hunter on fourth floor and more than ready to dig in Executive Chef Felipe Lopez’s delights!
The Cabot Clothbound Cheddar, my fav, served with the yummiest honey bacon marmalade topping. Oh god! Could have had kgs of this!
The Sofia, a goat cheese with three different layers (morning milk, afternoon milk, evening milk) separated by ashes.
The Oregon Blue Cheese, less strong and earthier than a typical blue cheese
You know what? I definitely do love kicking off my meal with a cheese platter! The only thing is we need to stop here and save some appetite for the feast which is coming next!
Moving to Hunter on fourth floor and more than ready to dig in Executive Chef Felipe Lopez’s delights!
Here come the three appetizers. The most surprising one if you ask me? The Geoduck (HKD 178) served sashimi style with yuzu lime zest. One because it was the first time for me having geoduck and two because it tasted absolutely yummy, with a very unique texture, unlike I would have imagined looking at a freshly fished geoduck (go have a look at what it looks like … might have you smile). But the Roasted Bone Marrow (HKD 158) served with beer braised oxtail and housemade biscuit is definitely a winner. I absolutely love how the beer braised oxtail brings some nice texture to the bone marrow meat making it less greasy and how the little biscuit (pretty much like a scone) also helps to cool off the greasy texture. The Roasted Beet Salad (118) bring some nice freshness and lightness to it all.
Ready for the mains? I know, those appetizers already felt like mains but hey we’re here on a serious mission of giving an honest feedback on the menu so you’d better have save some appetite because there’s more coming!
If I am being honest, the Bison Short Ribs (HKD 498) wasn’t to my taste. I actually love my meat quite raw and moreover very tender. The trick is with bisons they grow up wild and therefore each and every bison is different from another (unlike cows growing up in farms) which makes it difficult to cook, moreover because the meat contains less fat than beef meat. But if this one was too dry for me, one thing which was perfectly yummily tender from breast to leg was the Half Rotisserie Chicken (HKD 168). Loved it with a side of Smashed Potatoes (HKD 88) and Grilled Asparagus (HKD 108) served with egg yolk and Bottarga.
Ok, not that dessert is needed at that point but hey would be shame not to try just a sweet note right? Well, speaking of sweet the S’mores Alaska (HKD 98) filled with chocolate ice-cream was maybe too sweet for me (I’m going to be very French about it but it was very much an American dessert if you see what I mean). But the Cheddar Crust Apple Pie (HKD 98) with Whisky caramel and vanilla ice-cream … that’s the kind of baby I love!
Wanna know one of my criteria (aside from taste and quality of the ingredients of course) to decide if I love a place or not? Did time fly when I was there? And time indeed flew at Hunter & The Chase where I spent 4 hours and would have easily spent more time if I wasn’t all tired because of (good) food overload.
Hunter & The Chase
3/F & 4/F, The L.Place, 139 Queen’s Road Central
Ready for the mains? I know, those appetizers already felt like mains but hey we’re here on a serious mission of giving an honest feedback on the menu so you’d better have save some appetite because there’s more coming!
If I am being honest, the Bison Short Ribs (HKD 498) wasn’t to my taste. I actually love my meat quite raw and moreover very tender. The trick is with bisons they grow up wild and therefore each and every bison is different from another (unlike cows growing up in farms) which makes it difficult to cook, moreover because the meat contains less fat than beef meat. But if this one was too dry for me, one thing which was perfectly yummily tender from breast to leg was the Half Rotisserie Chicken (HKD 168). Loved it with a side of Smashed Potatoes (HKD 88) and Grilled Asparagus (HKD 108) served with egg yolk and Bottarga.
Ok, not that dessert is needed at that point but hey would be shame not to try just a sweet note right? Well, speaking of sweet the S’mores Alaska (HKD 98) filled with chocolate ice-cream was maybe too sweet for me (I’m going to be very French about it but it was very much an American dessert if you see what I mean). But the Cheddar Crust Apple Pie (HKD 98) with Whisky caramel and vanilla ice-cream … that’s the kind of baby I love!
Wanna know one of my criteria (aside from taste and quality of the ingredients of course) to decide if I love a place or not? Did time fly when I was there? And time indeed flew at Hunter & The Chase where I spent 4 hours and would have easily spent more time if I wasn’t all tired because of (good) food overload.
Hunter & The Chase
3/F & 4/F, The L.Place, 139 Queen’s Road Central
