Cobo House: A new and exciting concept in K11 Musea
- Chefs Ray Choi and Devon Hou are executive head chefs of Cobo House, and both have experience in some of the best kitchens in the city
Cobo House has reopened in a new and exciting location, and in the kitchen are two new chefs bringing the concept to life. Those who have visited the previous venue in Shek Tong Tsui will remember the delicately plated dishes and the beautiful desserts. But the new location means a revitalised concept that is just as novel as you would expect from a place bearing the name.
Chefs Ray Choi and Devon Hou are executive head chefs of Cobo House, and both have experience in some of the best kitchens in the city, including Mandarin Grill + Bar, L’Atelier de Joël Robuchon, Amber, Arbor and Tate Dining Room.
Our six-course Abstract Experience menu (HK$1,180) started with a refreshing Japanese sea bream gazpacho. Bite-sized pieces of fish are laid in a deep dish, with pickled ginger and cold soup giving an intense, zesty flavour, whetting our appetite for what was to come.
Other highlights of the meal were the kombu foie gras dotted with blood-orange compote and complemented with Sichuan pepper potato crisp. The richness was offset by the dainty bite and citrus sauce – a well-balanced dish. Our favourite of the menu was the warm oyster in champagne beurre blanc and fish roe. This menu item is an umami bomb, with the creamy shellfish lingering on the palate.
The white peach and shiso sorbet dessert was well balanced for the summer palate and ended the tasting with a light, fruity flavour.
Cobo House
