The Principal delights the senses (2)

"My aim is to respect the origins of each ingredient, to pay homage to those who have come before us while providing a modern translation. It's about safekeeping traditions of cooking methods while still being progressive and innovative with each of the dish's components. Embracing homemade cuisine that translates my understanding of simple but good food the food of my childhood."

Oyster had "Bloody Mary" as the description. The oyster was served lightly poached with finger lime seeds that popped in your mouth and a sprinkling of spicy tomato powder.

The description for Caviar read "bacon custard, pancetta" which sounded very unlike something that caviar would come with. The warm custard had a smoky bacon flavor and was slightly salty with a thin slice of lard and topped with caviar. The flavors were perfect complements.

The light and refreshing Cheese dish was a favorite of mine made with homemade fresh cheese from milk sourced from the New Territories in Hong Kong. Sweet, creamy with a hint of honey.

The Principal offers modern fine dining that delights. The dishes are fresh and innovative and the talented Armas has created a menu that is also elegant and contemporary. Other signature dishes include the egg starter, foie gras, lamb shoulder, Kobe beef, and Hake.

Expect to spend about HK$800-1,000 ($103-129) per person. Reservations highly recommended.

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