I was invited to try the new menu at Magistracy Dining Room in April by chef Alyn Williams at Taikwun. It was absolutely delicious.
The venue has a storied past: the former legendary Judicial House witnessed numerous historical events, including the incarceration of former Vietnamese leader Ho Chi-minh, and the trials of the 1967 Hong Kong rioters.
Chef Williams did his formal training in French kitchens which was really evident in the robust flavours and he shared how he’s still eats his steak with butter – the same way my chef husband does it.
I’ve been to Magistracy once before and this visit was my second. I wonder why I don’t return more often and will be doing so.
The zesty garden salad was the highlight of my lunch, I loved the anecdotes of how he was inspired by his dad watching him cook. There was plenty to go around at the table.
Starters: Brighton beach dressed crab, Smokin’ brothers thinly sliced scottish smoked salmon – directly from the source and supplier that the chef knows personally, the delightful Chef Alyn’s family salad and a taste bomb of pumpkin and parmesan bisque with truffle sandwich fingers to dip.
Mains: Slow steamed Atlantic cod, Shepherd’s pie, Lamb Tomahwak and kobocha squash and yeasty grains. We also had a Pork Wellington – chef’s special take on the dish using innards and ground pork and made his own version of ketchup.
Sides: As chef came around he mentioned the Quality chop house confit potatoes was an absolute must, and we had white bean casserole and crispy wood mushrooms.
We finished our long lunch with a duo of decadent desserts: salted caramel tart and ice cream and sticky toffee pudding with vanilla ice cream.
