ICC Exquisite Scenic French Cuisine

We, who always value a sense of ceremony, choose some representative restaurants for every holiday, especially those with sea views. We have tried many restaurants at 101 Dining because the environment is truly impeccable, and the food is of high quality.

This time, after my younger brother finished his exams, I promised to take him to his favorite ICC restaurant, and we chose the delicate French restaurant Odyssée. Actually, our family has been here several times before, but this time it was just me and my brother. Don’t underestimate this little guy who is only a few years old; he is very familiar with many foreign ingredients and has studied many complex and rare foods.

Before dining, the restaurant arranged cheese balls and pre-meal bread with smoked butter. The lunch consists of 6 courses, each very distinctive and exquisite.

🌟Amuse-Bouche
These are some delicate appetizers before the meal. Among the three starters, one is beef tartare with potato mille-feuille. The beef tartare is seasoned with kimchi and paired with crispy, layered potato mille-feuille, very appetizing and delicious. Another is a cup of buffalo Burrata cheese with figs, smooth and tender with a rich cheese flavor, also my brother’s favorite. The last one is fried seaweed cheese made with Feta cheese, with a melting texture and crispy, tasty bite.

🌟Ossetra Caviar
Tarbouriech Oyster / Tapioca / Chive
The half-cooked French oyster is thick, meaty, and plump, topped with garlic butter and chives. At the bottom is a sauce made from tapioca and cassava starch, paired with precious Chinese caviar. The presentation is elegant and beautiful, and the taste is excellent.

🌟Blue Lobster
Lobster Bisque / Ravioli / Zucchini
French blue lobster is a premium ingredient, prepared by slow-cooking and charcoal grilling, served with lobster bisque, French ravioli, and Italian zucchini. Among all the dishes, this is my favorite.

🌟King Salmon
Carrot / Miso / Ginger
Usually, when pan-frying salmon fillet fully cooked, it tends to be a bit tough. But this half-cooked salmon fillet is perfectly seared, with a very crispy skin and tender inside, paired with miso sauce that adds a slight salty flavor, feeling very healthy. Carrots are topped with honey, and the decoration is made from grated carrot peel.

🌟Miyazaki A4 Sirloin
Kabu / Oxtail / Lemon
The marbling of Japanese Miyazaki A4 Wagyu is beautiful and melts in your mouth. The sirloin is the rear loin near the hip, with elastic meat texture and a chewy bite, each mouthful rich with beef flavor. There is also fried oxtail and Japanese radish, adding a slight sweetness. Additionally, the yellow lemon sauce around the edge balances the richness of the Wagyu.

🌟Bresse Pigeon
Guanciale / White Maitake / Consomme
This Bresse pigeon is cooked by slow-cooking and smoking. The consommé soup helps balance the greasiness, so we ate the smoked pigeon meat first before drinking the soup.

🌟Soufflé (Yuzu)
Yuzu-flavored soufflé with ice cream. The restaurant thoughtfully provides illustrated instructions on how to enjoy it. The flavor is fragrant and smooth.

6 Courses HKD 880

Odyssée
Shop A, 101st Floor, International Commerce Centre (ICC), 1 Austin Road West, Tsim Sha Tsui

#Odyssée

Austin Road West

Gourmet Food