ATUM Desserant – stylish sweets

Hong Kong’s art month is upon us , with an abundance of gallery exhibits, events and festivals, we can fully immerse ourselves in the art scene. Restaurants have also leaped on the bandwagon so to really get into the mood, I made a reservation at ATUM, a super stylish dessert only restaurant that turns dessert plates into mini masterpieces.

The space is located in Causeway Bay in a high rise building with mainly bar seating. A small terrace area overlooks Hong Kong’s packed metropolis- perfect for some poses post dessert.

(When booking, make sure to request the bar section with the terrace behind you for optimum photo taking).

We were informed prior to booking that there is a one dessert minimum order, so if you are just there to tag along, you should order something.

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Complimentary strawberry juice test tubes were provided to whet our whistles. If only there was more of it!

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We ordered the improvisation for 3 (522 HKD including drinks) which is the signature of the restaurant and a must order as every time is different. The ingredients are seasonal, so even if you come back a few months later, it is bound to be something quite different.

You can choose the mat colour; white, grey or black. Each group has a dedicated dessert ‘artiste’ who will begin with his/her improvised arrangement whilst explaining the ingredients/components being used.

Firstly, he ‘set the scene’ with some coconut, raspberry and mango coulis.

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Next, adding some small dollops of taro coulis, proceeded by a long list of sweet delights that he artistically placed on the canvas; citrus jelly, raspberries, blueberries, raspberry rice krispies, chocolate pudding, green tea macha, banana panna cotta, thin dark chocolate crisps, meringue, honeycombs and cream decorated with mango, coconut and raspberry powder.

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The pièce de resistance is the liquid nitrogen ice cream that is prepared in front of you. The freezing liquid is already in a steel bowl, then the ‘artiste’ pours in the flavour. Today’s was mandarin orange and chocolate (separately). Some of the nitrogen spilled on us as he was stirring and needless to say, it was FREEZING!!

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By the time, the ice cream goes onto the canvas, it is quite lumpy. The chocolate flavoured ice cream resembled charcoal it was so grey.   If this wasn’t enough pomp, German beer flavoured floss is placed on top of this icicle mountain. We didn’t know where to begin!

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There are a smorgasbord of flavours going on here and they are intended to complement one another. I however found it best to mix the banana panna cotta with the coconut coulis for example. Some of the desserts or coulis could overwhelm the other flavours going on, some being a bit too tart for my taste. The highlights for me were the green tea macha and the chocolate ice cream.

We were easily satisfied with the improvisation (sugar overload) however as there was a minimum order, my friend had the charcoal plate as well. A brick of the chocolate ice cream with raspberries were adorned on his plate, the clean plate said enough.

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Verdict: ATUM does give desserts a little something extra, turning the end of a meal into an event. I would absolutely recommend this place to someone who enjoys more Asian flavours- the green tea macha, orange jelly for example are typical flavours but with a more contemporary feel. Also if you are an avid instagrammer, this is certainly the place for you.

I would however limit this to a one time activity, as personally speaking, I am a simple girl who enjoys a nice chocolate brownie over uber fancy desserts.

Nisha

16/F, The L. Square, No. 459-461 Lockhart Road, Causeway Bay

Shop 101B, 1/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui

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Us trying to spell ‘FOOD’
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