[Review 5285] Bursting burrata balls @ QMO

22/05/2016
QMO
//仔船街4號地舖
G/F, 4 Ship Street, Wan Chai
https://www.openrice.com/zh/hongkong/review/bursting-burrata-balls-e2588723


Bursting burrata balls
2016-05-22  1423 瀏覽
I love QMO because it is right on Ship Street.
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At QMO, they serve tapas with Mediterranean inspirations and they have more seafood options which the locals will love.

I was really lucky to have dinner with someone who really knew about the food at QMO and handsome as well.

The menu is simplistic and the dishes do not have any fancy names and it tells you literally what is in it.
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Started with this refreshing ginger drink which had a nice fizz that was not too sweet.
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Then I had my favourite Doña Lola jamon which I previously tried at Quemo.
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Started with cherry tomatoes, burrata and basil cress.
THIS WAS MAGIC. I think the dish should be renamed to Burrata bubbles because people won't know how awesome this dish is.
It is not the ordinary burrata that you see so you are in for a surprise.
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They are actually burrata bubbles that burst in your mouth as they are made using spherification by Molecular Gastronomy so you can already imagine how divine they are.
I wouldn't mind eating plates of these and they were topped with basil cress (baby basil leaves).
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Next was the sundried tomatoes, mushroom, kalamata.
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This was another vegetarian dish that I loved because it was strong flavours.
It was a layer of bread, olives, mushrooms topped with sundried tomatoes and the saltiness of the olives worked nicely with the sundried tomatoes and mushrooms.
I would have loved an extra piece of toast to go with it.
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Dona lola chorizo molette:
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I am not a fan of chorizo but this changed my mind because it is a thin slice of chorizo sandwiched in this cute burger with a creamy filling.
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Shrimp and foie gras ravioli, oyster jus:

Moving on to this semi seafood dish was this huge ravioli where there are three in a portion.
Not only is it big but the piece of foie gras inside is big and there is a whole prawn inside.
As the ravioli wrap was made with local wonton wrap, it had this wonton taste and feel to it when the prawn flavours and wonton wrap were eaten together.
The ravioli was topped with this silky oyster foam which brings out the marine flavours.

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Cuttlefish, meatball and vegetables:
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If I could rename this dish, I would call it Mama's boy meatballs because the recipe comes from gorgeous Chef Martin Carrasco's mum.
It was deliciously soft and juicy meatballs in a light vegetable sauce topped with tender soft cuttlefish and finely chopped garlic and herbs.
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Coconut-Ginger Sorbet, Kaffir Lime:

Finished off with this lovely sorbet with a fiery ginger sorbet paired with sweet juicy lychees surrounded in a coconut sauce which is poured infront of you.
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