A Lux in Central

"Cozy brunch in central, tried their dinner before. Brunch set is really good. The antipasto is unlimited, yummy. You can also have pasta and main. Love their lobster egg Benedict, fresh and delicious. Have a good time with friends there."

"We started with antipasto, and it was available for unlimited refills. On that day, the selection included Vietnam style Parma Ham spring roll with Melon, Foie Gras toast with apple sauce, Cherry Tomato Burrata Salad, and Frittata. The bread selection featured Croissants and Sourdough bread crackers, both of which were freshly baked and delightful. Live homemade pasta The pasta was made fresh on the spot, cooked to order. Diners could choose their own ingredients and sauces, adding a personalized touch that felt quite refreshing. The cheese truffle pasta was prepared on a large cheese wheel, flamed with wine, and then mixed with freshly cooked pasta. It was topped with slices of truffle, making it not only Instagram-ready but also filled with a robust truffle aroma. I opted for the Penne of the day, which came with crab meat, tomatoes, mushrooms, and asparagus. The pasta had a slightly chewy texture, while the crab meat was exceptionally fresh and sweet. The tomatoes enhanced the overall freshness, and the mushrooms and asparagus were flavorful and crisp. Main Pork rib, sweet potato, cabbage salad The pork ribs were freshly roasted, featuring a slightly crispy exterior and a tender interior. The sweet potato fries were both sweet and crunchy, adding a pleasant contrast to the dish. The cabbage salad provided a refreshing, crunchy counterpoint to the richness of the pork. USDA prime beef tenderloin with shallot sauce We ordered the beef tenderloin cooked to a perfect medium-rare. The beef had likely been slow-cooked to achieve a tender texture, making it juicy and flavorful without being tough. It was incredibly easy to cut and extremely delicious, with a well-balanced shallot sauce enhancing its natural flavors."

"Alux *Amuse Bouche - Cherry Tomato & Burdock: A burst of sweet and acidic tomato melds with the earthy, aromatic notes of burdock. - Hamachi Sashimi with Cuttlefish Crisps: The buttery, rich hamachi contrasts with the brittle, airy crisp of the cuttlefish. - Beef Tartar: Finely minced, tender beef is seasoned with a sauce that carries a subtle, spicy heat. *Hokkaido Oysters with Tomato Jelly Plump, sweet oysters are topped with a bright, acidic tomato jelly, balancing their inherent brininess. *Deep Sea Pond Fish with Green Apple Slices and Okinawa Sea Grape Salad Flaky, delicate fish is paired with the sharp tartness of green apple and the briny pop of sea grapes. *Sea Urchin and Crab Crème Brûlée A savory custard infused with the distinct umami of sea urchin and crab, finished with a brittle, caramelized top. *Whole Hokkaido Scallop with Bouillabaisse The scallop presents a firm, seared exterior, resting in a deeply aromatic and concentrated fish broth. *Grilled Tai with White Wine Sauce and Salmon Roe The tai's skin is rendered to a pronounced crispness. A rich, tangy white wine sauce and the salty burst of salmon roe accompany it. *Yuzu Lime Sorbet A palate-cleansing sorbet with the sharp citrus of yuzu and lime, balancing bracing acidity with a light sweetness. *Slow-cooked Wagyu Beef Cheek, Wrapped in Onions and Served with Miso Sauce The beef cheek is gelatinous and fork-tender. Sweet, softened onions and a deeply savory miso sauce complement its richness. *Botan Shrimp Risotto The rice is cooked to a firm, central core, steeped in a seafood-infused broth. The botan shrimp offer a sweet, resilient chew and all crispy. *White Peach Parfait Panna Cotta A silken, creamy panna cotta carries the fragrant essence of white peach, all natural white peach, with a restrained sweetness. *Petit Four A selection of small, concluding bites."

"I had a pleasant dining experience at A Lux. The food quality and service were consistently good, and everything was well prepared. I visited during a family gathering in Hong Kong, and it was a lovely meal that added to our time together."

"4-course brunch menu The appetizer and the main course of ribeye were refillable, so it's best to come on an empty stomach and eat more to get the most value out of it . The appetizer was a platter with five different cold dishes. They also offer a free flow package, both alcoholic and non-alcoholic options, which is a must-have for brunch . Don't forget to make a reservation on OpenRice, as they offer a 20% discount on the entire bill"

"A Lux #Amuse Bouche - Cherry Tomato & Burdock: A burst of sweet and acidic tomato melds with the earthy, aromatic notes of burdock. - Hamachi Sashimi with Cuttlefish Crisps: The buttery, rich hamachi contrasts with the brittle, airy crisp of the cuttlefish. - Beef Tartar: Finely minced, tender beef is seasoned with a sauce that carries a subtle, spicy heat. #Hokkaido Oysters with Tomato Jelly Plump, sweet oysters are topped with a bright, acidic tomato jelly, balancing their inherent brininess. #Deep Sea Pond Fish with Green Apple Slices and Okinawa Sea Grape Salad Flaky, delicate fish is paired with the sharp tartness of green apple and the briny pop of sea grapes. #Sea Urchin and Crab Crème Brûlée A savory custard infused with the distinct umami of sea urchin and crab, finished with a brittle, caramelized top. #Whole Hokkaido Scallop with Bouillabaisse The scallop presents a firm, seared exterior, resting in a deeply aromatic and concentrated fish broth. #Grilled Tai with White Wine Sauce and Salmon Roe The tai's skin is rendered to a pronounced crispness. A rich, tangy white wine sauce and the salty burst of salmon roe accompany it. #Yuzu Lime Sorbet A palate-cleansing sorbet with the sharp citrus of yuzu and lime, balancing bracing acidity with a light sweetness. #Slow-cooked Wagyu Beef Cheek, Wrapped in Onions and Served with Miso Sauce The beef cheek is gelatinous and fork-tender. Sweet, softened onions and a deeply savory miso sauce complement its richness. #Botan Shrimp Risotto The rice is cooked to a firm, central core, steeped in a seafood-infused broth. The botan shrimp offer a sweet, resilient chew and all crispy. #White Peach Parfait Panna Cotta A silken, creamy panna cotta carries the fragrant essence of white peach, all natural white peach!, with a restrained sweetness. #Petit Four A selection of small, concluding bites."

"Had a really nice dinner here. Japanese and European influence but the decor was the first thing I noticed. Would be great for special occasions Staff were attentive tho wasn't always sure what was being served in terms of some of their descriptions. Delicate flavours, tho the palate cleanser was useful. Most interesting was the Parma Ham parfait, wasn't sure if it wad the dessert"

"Intimate and warm ambience in this French, Italian inspired restaurant rugged away at the romantic gas-lamp stairs at the end of Duddell Street. Very friendly service, personal and unpretentious. Nice touch of details in table decoration with rose petals and Polaroid photo for the table. Food is well executed and generous. Bread service of 3 varieties served with olive oil and balsamic vinegar. First course of beef tartare, oysters, or salad were all well executed. Pasta dishes were a highlight with rich cheese flavour and a good dose of truffle. Palate cleaners, mains, desert, cheese platter and petit fours were generous and fulfilling. Wine list is a little short but contains some hidden gems. Good discount deal on OpenRice at the moment. Overall a wonderful experience. Great for dates or special occasions but also perfect for any casual gatherings."