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2012-07-28
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May be due to the new opening, the last visit to here had shown some promising recipes. Even though some of the food were great, some were a little too subtle in the taste. Wanted to come back and try it again, this time ordering some other promising dishes. Porcini Mushroom Fritters -These are interesting, because porcini mushrooms are usually expensive and aren't made into fritters. This is found on the Bar Snack menu, which makes it more the interesting. The porcini flavours are m
Porcini Mushroom Fritters -These are interesting, because porcini mushrooms are usually expensive and aren't made into fritters. This is found on the Bar Snack menu, which makes it more the interesting. The porcini flavours are mild but still there, and overall this was a great dish to nibble on as a starter.
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Insalata Cacio e Pere -White Pear and Pecorino Romano cheese with toasted Walnuts are mixed with Arugula leaves and drizzled with Vincotto dressing. I actually expected more pears and walnuts, although in hindsight a salad would be healthier with more leaves.. Compared to say Italian, the singular arugula leaves in a salad is probably not what Hong Kong customers might expect, as most locals prefer to eat them in smaller portions since it has a slightly bitter note.
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Tagliatelle with Sauteed Chicken Liver, Olives, Porcini & Summer Truffle in Tomato Sugo -This pasta was already on my targeted list, but finally I got to try it out. What the photo doesn't show are the large pieces of chicken livers within! The pasta was cooked decent and nearly al dente enough. The mushrooms flavours were a little too weak though and this could really do with a tad of herbs. But overall and at only $98 for a Small serve, it is decently priced..
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Earl Grey Gelato -One of the 2 signature gelato/gelati flavours here, I think most of my friends who have eaten here like this one! Obviously so do I as this is my 2nd time ordering it!
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A lot more dishes are quite interesting here. Would like to come back and try them out 1 day, hope they will improve day by day.
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