5 /5 vincent xue: The Kimberly gave me a wonderful experience in both taste and hospitality. This place might be the reason why Ill start to prefer bar seating over the regular dining table. The bartenders are there to elevate your experience and share their recommendations. One even gave me a spectacular restaurant recommendation (that I went to the following week).
My starter was the Charred Steak Sashimi. Honestly, it gave me a very weird first impression. Steak on stir-fry noodles with wasabi in a fine dining restaurant before a salad? Yet, it simply worked phenomenally. The steak was cooked perfectly, the umami bites of noodles matched splendidly with the steak, and the wasabi crema added a masterful, stinging finish.
My salad of choice was the Shaved Brussel Sprouts. I wish the citrus-honey vinaigrette was a tad more stronger, but overall I was happy with the salad. The 12 month aged manchego really made each bite nutty and tangy. And the bits of hazelnut, pear, and grapes contributed to the texture and sweetness.
Of course I had to pick the Beef Wellington. To keep it simple, it was a marriage of ingredients. I was graced with two lovely cuts and could taste each layer: the pastry, bacon, duxelle, and the beef itself. To be honest, the bearnaise sauce was skippable/forgettable, but was welcoming addition. Maybe use the same wasabi crema or a wine reduction?
I was slightly disappointed with the Burnt Marshmallow Gianduja Tartufo. Admittedly it was perfectly crafted, but the dessert was a bit too difficult to eat. It was like a giant Ferrero Rocher sandwiched by different dessert elements and sprinkled with hazelnuts. The textures were nice, but the flavors didnt wow me. And it took some time lodging through the dessert. However I was extremely happy with my courses overall.
For me, The Kimberly firmly solidifies itself as a to-go pick for fine dining. Im looking forward to trying their other dishes and being serviced by the rest of their staff force.
