Alibi – New Menu by Chef James Oakley

This is my third time at Alibi. While we are served with some bespoke cocktails that have been uniquely tailor-made for us, we are pairing them tonight with a new dinner menu created by Chef James Oakley, a British native Chef who used to work for Gordon Ramsay’s restaurant in London as well as other hotels and professional kitchens including Asia.

The menu features a list of small plates, bites and sweets dictating a blend of Asian and European techniques. First comes a smoky misty forest salad made with creamy goat cheese mousse, some deliciously picked mushroom and crispy parsley moss. The summer tomato salad uses a bunch of sweet, juicy and glorious cherry tomatoes to complement the finest Burrata cheese and crisp olive cake.

Some favourites are the beautifully cured salmon fillet served with beetroot foam and a savory squid ink tapioca chip, followed by the sweet crab meat with young coconut and nori cracker.
The classic Scottish egg has been reinvented using quail eggs sitting on a bed of fried leek nest; whereas my most loved dish of the night is definitely the smoked maple pigeon that has been slow-cooked perfectly pinkish, tender and juicy!

For bigger plates, I really like the black cod marinated in saikyo miso, which just melts in the mouth, and the sweet soy glazed braised beef that is made from the remainings of the prime beef sirloin.

To finish, our dinner ends with a deconstructed white chocolate miso cheesecake that combines banana puree, caramel sorbet, some cookie crumbles and dehydrated raspberries. I have particularly enjoyed it so much.

I am so grateful to be back again because it is always a cheerful and relaxing place to dine in.

Alibi – Wine Dine Be Social

The Communal Table

Bespoke Cocktail

Tailor Made Cocktail

Misty Forest
Goat’s cheese mousse, pickled forest mushrooms, pine nut puree, edible parsley moss

Summer Tomato Salad
Burrata cheese, crisp olive cake, fresh basil, bloody mary granita

Beetroot Cured Atlantic Salmon
Frozen beetroot foam, yuzu fluid gel, squid ink tapioca

White Crab & Coconut
White crab meat, nori cracker, young coconut, coriander

Scotch Quail Eggs
Fried leek nest, paprika mayonnaise

Maple Smoked Pigeon
Chili mayonnaise

Spanish Lamb Cooked Two Ways
Teriyaki glazed Iberico lamb belly, manchego lamb chump, cumin infused ratatouille, spiced bread puree, pomme Anna

Saikyo Miso Marinated Black Cod
Fresh clams, avocado puree, ice plant, crisp quinoa, wakame seaweed, triple cooked chips

Steak & Chips
U.S. prime sirloin, garlic, sweet soy glazed braised beef, house-made triple cooked chips

Baked White Chocolate & Miso Deconstructed Cheesecake
Caramel sorbet, banana puree

Baked White Chocolate & Miso Deconstructed Cheesecake
Caramel sorbet, banana puree

Alibi – Wine Dine Be Social
Address: Level 5, Cordis, Hong Kong, 555 Shanghai Street, Mong Kok
Telephone: 3552 3028
Opening Hours: Sun-Thur 10:00-01:00am ; Fri-Sat 10:00-02:00
Website: http://www.cordishotels.com / https://www.facebook.com/cordishk

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