Legend Concept
12 Dec 2013
Happy Birthday to my best friend Cammie. Friendship since we were still teenager. Last long and eternally. Joy! Nice chat, good food and happy time. Legend Concept is always a fabulous place for reunion.
We started with baked abalone. Tender and wonderfully seasoned. Yum!
My second appetizer was roasted pigeon. Half of the bird was served. So good not to use knife and fork but my fingers.
Baby oyster with mushroom soup was served. I liked the fatty oysters. Main course was duck confit, our all time favourite. It's succulent and divine!
Nov 2013
We started with baked abalone. Tender and wonderfully seasoned. Yum!
My second appetizer was roasted pigeon. Half of the bird was served. So good not to use knife and fork but my fingers.
Baby oyster with mushroom soup was served. I liked the fatty oysters. Main course was duck confit, our all time favourite. It's succulent and divine!
Dessert was warm cheesecake with ice cream. It was also our celebrating birthday cake. So pretty!
Nov 2013
Boss (the poodle) has been greeting guests at Legend Concept for at least 8 years. He is always popular. The food here is very good. It tells why I am here again. This time is with Connie, Susanna, Michelle and Jeff.
We all started with oyster. Wow, soft and succulent! Fresh with a hint of the sea. Wonderful! One or two pieces more will be perfect. Hairy crab was made in season. Duck liver with apple and balsamic vinegar.
Unanimously we all picked wagyu beef. Tender, juicy and divine! All the tenderloin removed, served in stripes. Beefy flavor lingers in the mouth, filled the palate. We all wanted more......
Piann knew that we were not full and I missed the squid ink seafood ravioli. She surprised us with squid ink pasta. Yummy! A dash of the taste from the sea and cheese. So good, so filling and so nice.
We all started with oyster. Wow, soft and succulent! Fresh with a hint of the sea. Wonderful! One or two pieces more will be perfect. Hairy crab was made in season. Duck liver with apple and balsamic vinegar.
Unanimously we all picked wagyu beef. Tender, juicy and divine! All the tenderloin removed, served in stripes. Beefy flavor lingers in the mouth, filled the palate. We all wanted more......
Piann knew that we were not full and I missed the squid ink seafood ravioli. She surprised us with squid ink pasta. Yummy! A dash of the taste from the sea and cheese. So good, so filling and so nice.
Last but not the least, crème brulee was soft and fragrant. The chef told me the secret of the smoothness. I will try it out, one day.
It has been an appointment in mind for a long time. Fanny, her colleague and myself planning for them to try my favourite private kitchen restaurant, Legend Concept. They serve a few new dishes that I did not try before. The most outstanding is this Ravioli of Squid Mousse and Scallop. Very fresh, the sweetness of scallop in a bed of squid ink. It's light but unforgettable. If possible, I really would like to have one more.
Lee took sea brass, well cooked. For him, if the sauce is still a bit stronger, perhaps adding a kind of herb, it will be perfect.
Fanny enjoyed her beef steak very much. I cannot comment it on her behalf. But it was my last choice in 2012. Memory told me its wonderful, juicy and a perfect match with the sauce.
Apple tart with ice cream served at the end. Then a cup of tea to end the meal, an enjoyable night with full stomach and satisfaction.
Sept 2012
It's a birthday celebration dinner with Soo. Simple and nice Continental Food at Legend Concept, a private kitchen. I can't remember for how many years I have been visiting Legend Concept. Perhaps, 10 years. But we keep on visiting it for the consistent good food quality, coziness, hospitality of the owner and the dedication of the cook.
It's Friday night. The venue was filled up with guests very soon. Good food was however non-stop. Appetizer: duck liver on a salad bed and top with apple. Yum! Bigger piece would be wonderful. Mouth washing...... Cooking was just right. Liver melted in the mouth. Fragrance lingered in the mouth. Delayed sip of wine to keep the pleasant taste for a longer while.
Next was onion soup. Delicious! Its other soups are also good. On my memory are oyster soup, mushroom soup. I learnt the latter from the chef here. Friends encore it some time for its rich and creamy favour.
Apr 2013
It has been an appointment in mind for a long time. Fanny, her colleague and myself planning for them to try my favourite private kitchen restaurant, Legend Concept. They serve a few new dishes that I did not try before. The most outstanding is this Ravioli of Squid Mousse and Scallop. Very fresh, the sweetness of scallop in a bed of squid ink. It's light but unforgettable. If possible, I really would like to have one more.
My appetizer was Iberico Ham with melon. 30 months aged. Superb! Fanny's choice was the oyster, looked succulent and fresh. In between, the mushroom soup with a dash of truffle kept us quiet as we were so concentrated with our soup. We were happy with the food already at the beginning.
Lee took sea brass, well cooked. For him, if the sauce is still a bit stronger, perhaps adding a kind of herb, it will be perfect.
I stick to my favourite which I haven't taken for a while, duck confit. Crispy skin, soft meat, well cooked and the special of favour of duck lingered in the mouth for quite a while.
Fanny enjoyed her beef steak very much. I cannot comment it on her behalf. But it was my last choice in 2012. Memory told me its wonderful, juicy and a perfect match with the sauce.
Apple tart with ice cream served at the end. Then a cup of tea to end the meal, an enjoyable night with full stomach and satisfaction.
It's a birthday celebration dinner with Soo. Simple and nice Continental Food at Legend Concept, a private kitchen. I can't remember for how many years I have been visiting Legend Concept. Perhaps, 10 years. But we keep on visiting it for the consistent good food quality, coziness, hospitality of the owner and the dedication of the cook.
It's Friday night. The venue was filled up with guests very soon. Good food was however non-stop. Appetizer: duck liver on a salad bed and top with apple. Yum! Bigger piece would be wonderful. Mouth washing...... Cooking was just right. Liver melted in the mouth. Fragrance lingered in the mouth. Delayed sip of wine to keep the pleasant taste for a longer while.
Next was onion soup. Delicious! Its other soups are also good. On my memory are oyster soup, mushroom soup. I learnt the latter from the chef here. Friends encore it some time for its rich and creamy favour.
I loved the abalone. It's not always eaten. A feel of luxury and indulgence. Tender and succulent. The Chinese-way sauce was subtle and perfect.
We both picked the same choices of courses that night. Appetisers each have two choices. There were 3 choices for the main course. We took steak, left the pork and salmon behind. The steak was rich of flavor. Medium well cooked to the right. Even famous restaurants can't master the doneness of steak. But this chef can.
Dessert was chestnut cake. I won't say it's the best dessert I ever had here. Still a good dish to close the stomach after the delightful gourmet. It's too late for coffee. No worry, Piann (the owner) provides choices of herbal tea. Let it amalgamate with the Austrian honey. Perfect ending. A long dinner ended with satisfaction. Good night!
Last but not the least, you should meet the lovely poodles. Here shows Boss. The other one is call Moon. They are both quiet and won't disturb your dinner. Be sure!
Wanna try? Call Piann at 9028 0696. The venue is on Queen's Road East, Wanchai. Be early if you prefer Friday night. Enjoy!
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