To give you more of an idea as to what kind of diner I am, this is one of the most high-end restaurants I’ve been to, lured by a certain case of “Masterchef” food porn. I am a student, if you haven’t guessed already! (Damn, I need to finish that About Me page sharpish!). Whilst I’ve been to a few Michelin star restaurants, both on the high end and low end of the price spectrum, in Hong Kong you can get Michelin for the amount you pay for Five Guys! Wild Honey is one of the first where I felt the need to be a bit more “prim and proper”, not helped by a large group of smartly dressed waiters standing courteously towards the side of the dining room, that’s enough to intimidate the Panda!
Averting the initial awkwardness, the wood paneling of Wild Honey, coupled with its plush red sofas, modern artwork and dim lighting, creates a warmth to the room and absorbs the surrounding din to a hushed chatter, creating the perfect romantic atmosphere. The interior was refurbished by Martin Brudnizki Design Studio who have also cast their eyes on many other restaurants you’ve probably been to!
Note: excuse some of the photographs, this is what you get when you take photos in a poorly lit room.
The Amuse-bouche, used to excite your senses and to give you an idea of what the chef’s cooking is like, had curious flavours. I’m afraid I’ve forgotten what the ingredients consisted of but the vibrant green concoction had a very strong, distinct flavour, almost overpowering, whilst the muted brown one (the mushroom puree) was much more delicate allowing the mushroom to stand centre stage but one might almost call this one “slimy”!
We started off with Hand dived Scottish scallops, roast & dumpling, fermented ramsons. The scallops were cooked beautifully whilst the dumpling had a very interesting spongy texture. Combinations could have been more inspired but individually everything worked and lent themselves well with each other. Though one does question the watery stock lounging at the bottom of the dish waiting to be slathered up somehow.
My main was Wild line caught sea bass, salsify, trompette mushrooms. The fish was well cooked, with the lightly crispy skin giving it the added flavour. Whilst the mandarin salsa had a very tangy, almost bitter, kick, which I personally found too intense. The mushrooms were beautifully cut into disks, I want all my mushrooms served like that from now on! In fact the whole dish was beautifully presented, as you might expect from a Michelin restaurant. The accompaniments, I have to say, were a treasure trove of delights in which I thoroughly enjoyed. A well thought out combination however with some rather odd sauce combinations, I did find myself swabbing most of it up but I’m inclined to think that the sharp salsa was too overpowering for such a delicate fish.
We skipped deserts but were offered some delectable treats. The macaron being the best, the chocolatey flake and cake, in comparison, were ok. In hindsight we probably should have taken dessert but having missed the pre-theatre offer (well actually they decided to skip this for the day) our pockets were already feeling the damage. As a struggling student Wild Honey’s price point will be on the back of my mind as those “special occasion” restaurants. Service was exquisite, though I felt a little odd sitting next to a bunch of coats.
Overall, my opinion is that Wild Honey is a wholly serviceable restaurant if the price isn’t an issue but for a cost-conscious diner Wild Honey doesn’t do enough to excite for a revisit until the sting wears off.
Address: 12 St. George Street, London, W1S 2FB
Telephone: 0207 758 9160
Mind The Gap:
Mon – Fri: 12pm – 2.30pm . 6pm – 10.30pm
Sat: 12pm – 3pm. 6pm – 10.30pm
Wild Honey is the sister restaurant to Arbutus, another Michelin starred affair in the heart of Soho.
Panda ate, shot and left.