Le Mieux Bistro

We came to Le Mieux Bistro to retro celebrate Cammie's birthday. It's also our new trial.  The name means a better restaurant.  But the chef's moto is: there is always room for improvement.  The bistro was run by Ricky Cheung, formerly worked as the executive chef at Scala Restaurant, Renaissance Harbour View Hotel Hong Kong. 

The decor is white.  The layout is open.  It gives comfort to the diners.  We were arranged at the furthest end of the restaurant which added the cosiness.

First came the bread, 100% sincerity with bread from various European countries.  And, with homemade pate.  Very good impression.  I liked especially the grissini.


Second came a trio of Truffle Brie de Mieux, Spa Egg on Bourguignonne and Iberico Ham.  The cheese was mild on the crispy toast.  The egg was runny and full of flavour, wonderful.  The ham with lettuce, excellent match!



Next was Roasted Young Pigeon Breast with Morel and Foie Gras Ragout.   The meat was pink, just cooked, tender, juicy and tasted very good.  It pleased our appetite absolutely.  Wow, wow!


The corn soup was cooked with fresh corn. The sweetness and perfect consistency, ooh!  Encore, please!

I have actually eaten part of the prawn pasta.  The food was so good that I often forgot to take a shot.  The pasta was permeated with divine prawn taste.






Now came the main courses: Alaskan Turbot Fillet and Slow-Roasted Boneless Short Rib of Beef.  The fillet was soft.  The beef was tender.  By the name, we expected bones with meat.  But it came just the meat. 

Last but not the least, dessert! 

Goodbye, lovely two sisters!