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2010-12-24
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Date and Time of dining: 20th December 2010; Evening三文魚白汁醬伴香焗法包A fairly good start to the meal - the bread was freshly toasted with a hint of garlic butter on the top crust, and there was both butter and salmon paste provided. Though the latter was thoroughly yummy, it was somewhat similar to tuna and was not much of a surprise. Perhaps I was expecting a more salmon-y paste that is made with a more unique method rather than just mixing salmon with dressing/mayo. However, the crab roe decorati
三文魚白汁醬伴香焗法包
A fairly good start to the meal - the bread was freshly toasted with a hint of garlic butter on the top crust, and there was both butter and salmon paste provided. Though the latter was thoroughly yummy, it was somewhat similar to tuna and was not much of a surprise. Perhaps I was expecting a more salmon-y paste that is made with a more unique method rather than just mixing salmon with dressing/mayo. However, the crab roe decorating the paste, to me, reflects a certain amount of sincerity on the restaurant’s part – it wasn’t much, but shows that the restaurant cares about the presentation and quality of its food, including that of the pre-meal bread.
泡沬煙三文魚忌廉湯
I have no trouble paying extra for this. I like a foamy top, and this was definitely foamy. Plus, the smoked salmon meat in the soup was amply savoury, and not over-cooked, and the soup itself was of a suitable thickness and attractively orangey pink in colour.
錫紙包香焗意式香草煙三文魚海鮮天使麵
This pasta dish was extremely easy to eat, and I found myself finishing it very quickly. No doubt, a main reason was the softness of the angel hair – together with the tomato sauce, it was nice and hot and mushy and barely needed chewing. For those who like al dente pasta, therefore, this should not be ordered in the expectation that it would be an authentic Italian dish. It’s more like a simple, comfort food, simply baked, with simple ingredients, but quite hearty just the same. However, I wouldn’t say the seafood was that abundant, and there could definitely have been more pieces of smoked salmon in it – I was looking forward to eating more of it, after having enjoyed them in the soup. Nevertheless, the scallops, and mussels etc, though small, were baked to a likeable softness as well.
冧酒提子雪糕
The scoop was small, but what matters more, of course is the taste – there was, surprisingly, an adequate taste of rum and also many raisins, albeit the taste was a teeny bit artificial. The texture was not that smooth or creamy, but I wasn’t expecting to be served gourmet ice-cream anyway. I also appreciated the thoughtfulness of adding a wafer biscuit. Like the crab roe mentioned before, these little things that seem so insignificant actually make a difference to a diner’s overall experience of the restaurant.
In all, I felt I’d had a good meal at a reasonable price. The waiters were polite and helpful, and always refilled my glass of water without my asking. It’s always nice to see a restaurant give good effort. And, its emphasis on pink salmon works - all too often, I see a restaurant that presents itself as being a specialist in some particular food, yet failing terribly to live up to that claim. I would love to see Pink Salmon go even further to highlight its prized ingredient by creating more dishes that incorporate it. Anyhow, I would certainly come here again for a casual meal.
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