Time Out says
Chef David Myers is serving up some exquisite French dishes with Asian influences at his new restaurant Another Place, located in a secluded, industrial building at the harbourfront in Tin Hau. The 2,000sq ft space takes up the entire fifth floor and is split between three areas: a masculine bar lounge with a balcony, a cabin-esque main dining area, and a wine shop called Hip Wine Library.
We opt for the four-course menu and begin with well-balanced Brittany diver scallops with aonori that are succulent and cooked perfectly. The creamy potatoes and prosciutto chips elevate the texture of the dish. Next is the salmon confit with truffled potato gnocchi and buttered leeks. The slow cooking method sadly takes away from the very bite and texture that makes salmon great. That aside, the best dish of the evening is the marjoram-scented loin of lamb with Japanese sweet potato. The lamb is cooked to perfection and the macadamia nuts on top give it a delectable crunch. The sweet potatoes, spiced with cinnamon and cardamom, give a warming and fragrant heat that seamlessly compliments the lamb for a thoughtful, sweet and savoury dish.
Myers deserves his accolades and if it wasn’t for the salmon confit this would have been a five-star review. He has plenty of time to tweak the seasonal menu – hopefully by spring the menu will be perfect. Arthur Tam