Fast Gourmet in Hong Kong Island

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  Mary Wong

  :: 27 June 2018 19:19:48

  Fast gourmet - a recently opened sous-vide specialist who I would gladly help crowdfund so that they can retire, for the sake of humanity and all the poor animals and veg tortured by their incompetence. Something I should’ve noticed from the paradoxical name. Sous-vide iberico pork belly - a literal block of fat with 5% meat. That pig must’ve been soo fat even the slightest movement could’ve caused a bloody earthquake. Sous-vide salmon with tom yum. Modern tech has made sous-vide so easy that so long as you can turn the dial on the machine as instructed, it easily yield juicy tender meat. Fast gourmet managed to defy the impossible, demonstrating that even with sous-vide, you can have dry and overcooked salmon. Alas. That tom yum soup, they weren’t referring to the Thai dish. Sous-vide lamb with black truffle mash. The salmon prepped us well for the Saharan dryness of the lamb. But honestly I wasn’t too sure if it was lamb even, given the powdery aftertaste. Powdery was apparently a running theme, as the mashed potato was equally powdery. I guess real potato is in scarcity. Scallop with tom yum soup and quinoa rice. A patty of rice (like in cha chan tengs) turned up, with only specs of quinoa visible. Upon query, a senior staff rocked up with a fork to scoop up the scant freckles of quinoa hidden in the rice, informing us that we would have known that it’s rice based if we have watched their media advertisement. Impeccable service indeed. At this point, we were just in hysteria. But since we paid for dessert anyway, might as well see what surprise awaits us. Homemade gelato - white truffle, Indian tea, cheesecake. They were very generous to ave given us a slightly bigger scoop as remedy to our unpleasant experience. I really would've preferred they told us it was sold out and gave us a refund. Cheesecake was the highlight of all. The concoction of artificial lemon flavouring and cheese that has gone off, topped with an overdose of cinnamon sent our tastebuds on overdrive. The texture was bizarrely powdery, a texture the chef seems to find pleasant. Sous-vide blueberry cheesecake. The same artificial lemon flavour was present, assuming it’s the same gone off cheese. The texture was bizarrely buttercream like which they seem to think is cheesecake. This was all coupled with the burnt digestives crumble they sprinkled on top. If you are reminiscing 明將壽司, Fast gourmet is your western substitute, if not better.

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  Katerina Lin

  :: 19 April 2018 15:47:08

  Free corkage here. Worth to bring your own wine to chill with friends. Food is just fairly normal. Cafe setting. Have to point out one thing: Main course “arrives” when we haven’t finished the appetizer.

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  Mavi Cheung

  :: 04 April 2018 00:06:26

  流心牛角包而來 食物嘅味道～ok嘅 你話WOW就... 食物分量太少。 男仔就未必會飽肚😅 環境，一眼見曬。坐得舒唔舒服～見仁見智

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  Christy Zhang

  :: 26 March 2018 21:56:24

  Really nice and friendly staff and delicious sous vide food. Plenty of veggie options. Pumpkin superfood risotto was very tasty and the truffle 63C egg spaghetti was superb! Tom yum salmon rice was refreshing. Pictures of dishes I decorated myself.

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  Cynthia Cheung

  :: 15 December 2017 22:57:24

  I've hosted a private event at their beautiful venue and hired them as my client celebration's caterer. Both times Vivienne, Day and the team had gone over and beyond to make sure their food was delicious and we had an unforgettable experience. My guests were wowed by their first bites and increasingly impressed throughout the whole meal till their exquisite desserts. I would highly recommend Fast Gourmet to anyone looking for exceptional catering services and a place to bring friends and families for quality meals.