Delish Eats: Scarlett Café & Wine Bar, Hidden French Gem in Tsim Sha Tsui

Restaurant history: As the tagline eludes, Scarlett Café & Wine Bar is a hidden gem positioned just off little Korea in Tsim Sha Tsui, serving a menu of seasonal and continental French classics in bistro style, alongside a wine selection of over 100 red, white, and rose labels.

What’s the vibe and venue like: Laidback and traditional in style and elegance, Scarlett Café & Wine Bar is not arrogant in its approach to deliver high-class French flavours at a comfortable price, but confident that its position in Kowloon ranks high for French cuisine. Come here to escape the rush and noise of Tsim Sha Tsui. 

How much does it cost: Two sides, rib eye cut and lamb dish, and two desserts came out to HK$1266, before additional costs for wine and cocktails.

What is the menu about: Each a la carte menu is designed for seasonal tastes, accounting for imports of French ingredients and meat, seafood cuts to craft a menu that holds French oyster dishes, raw cuts of fish and beef, pasta, signature cuts of fish, pork, and beef, and selections of shellfish and land animals.

What did we order: Baked Camembert (HK$178), Burrata & Heirloom Tomatoes (HK$178), Wagyu Beef Rib Eye (300g) (HK$338) with French Fries (HK$88), Lamb Hind Shank (500g) (HK$268), Profiteroles (HK$108), and Lemon Tart (HK$108).

Baked Camembert: The Camembert was served in perfect portioning for two people to cut and scoop corners of cheese. I liked the infusion of a sweet truffle paste into the Camembert, as well as boiled potatoes, to offer a textural difference. I do wish the plate had a greater kick for spice or earthy flavours.

Burrata & Heirloom Tomatoes: I am not a traditional tomato fan, but this fruity dish is delivered in both colour and flavour, offering halved tomatoes bulbs that hold a slight honey flavouring and piquant tart. The burrata is supreme, with the vinaigrette drizzle to pare sweet cream with tang.

Wagyu Beef Rib Eye (300g): The personal highlight of the meal. The wagyu was cooked perfectly medium-rare, with a tinge of peppery char on its exterior body to drive home a strong umami flavour. It is best paired with a swiping of pepper sauce and a pinch of salt.

Lamb Hind Shank (500g): The lamb shank was cooked like its dictionary definition should dictate: its meat effortlessly falls off the bone and oozes a salty juice from its insides, with a slight iron taste that balances each bite. I recommend scooping up the jus with mash potato and lamb skin.

Lemon Tart: Cutting into the lemon tart was a perfect ending to a satisfying meal. Its exterior shell broke upon soft cutting of our forks, oozing out a sweet lemon and creamy aroma. The flavour combination of the gelatinous lemon puree and cream atop made for a light palate cleanser and left a sweet taste in our mouths leaving the restaurant.

What we liked: The service from Operations Manager Joffrey was great throughout the meal, with assistance on dietary and allergy requirements provided, and education on what French techniques and recipes are used to create the meal. The Wagyu was sumptuous, melting with each bite.

What we didn’t like: I would prefer the Camembert to be paired with sharper flavours, either infused with deeper and spicier powders, or served alongside a chutney, simply to bring out the cheesiness of the dish.

What you should order: Baked Camembert, Lyonnaise Salad, Duck Foe Gras Terrine, Australian Lamb Rack, Spring Chicken, Lemon Tart

Location: Scarlett Café & Wine Bar, 2 Austin Ave, Tsim Sha Tsui, Kowloon

Contact details: +852 3565 6513

This food review is based on a complimentary media tasting provided by Scarlett Café & Wine Bar in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.

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