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2025-02-27
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望着海景吃午餐，只是由於餐廳的位置不夠高，看到海旁的人潮和半遮蓋的海景，格調就是差少少。主理人Chef Ken和大集團開設這間Pano之前, 在美孚的意大利餐廳Mia也算是一間街坊名店，其意粉的水準和性價比也能吸引我跨區光顧。這次不再是走性價比的路線，而是偏向精緻，例如是用來塗麵包的蜂蜜牛油，甜度和鹹香的平衡做得不錯，也令我更期待之後的菜式，意式風格在頭盤的Burrata最能見到，其他已經沒有太多意大利菜的影子。主菜的還有雞髀和叉燒也做得不錯，前者外皮香脆，雞髀較厚但內裏剛剛熟，也沒有血水，肉質相當嫩滑，配搭着黃酒雞汁令其鮮度活潑；後者用上伊比利亞豬的梅頭部位，肉質肥美而且脂肉分明，紅酒醬汁偏甜，而且表面的焦燶部份，吃起來也有點像第一刀的感覺。甜品的香橙朱古力撻則有點行貨，特別是橙甜有點假，就像一般的香橙朱古力片一樣，就是這甜品令分數打了少少折扣，有虎頭蛇尾之感！The seaside lunch at Pano was slightly marred by the partially obscured harbor view due to the restaurant’s low e
主菜的還有雞髀和叉燒也做得不錯，前者外皮香脆，雞髀較厚但內裏剛剛熟，也沒有血水，肉質相當嫩滑，配搭着黃酒雞汁令其鮮度活潑；後者用上伊比利亞豬的梅頭部位，肉質肥美而且脂肉分明，紅酒醬汁偏甜，而且表面的焦燶部份，吃起來也有點像第一刀的感覺。甜品的香橙朱古力撻則有點行貨，特別是橙甜有點假，就像一般的香橙朱古力片一樣，就是這甜品令分數打了少少折扣，有虎頭蛇尾之感！
The seaside lunch at Pano was slightly marred by the partially obscured harbor view due to the restaurant’s low elevation and crowded promenade. Chef Ken, formerly of Mei Foo’s popular Italian spot Mia, shifts from value-driven fare to refined creations here - exemplified by the expertly balanced honey butter for bread and a standout Burrata starter. While the main courses impressed with crisp-skinned chicken thigh in aromatic yellow wine sauce and Iberico pork “char siu” featuring perfect fat marbling in sweet red wine glaze, the meal stumbled with dessert: the orange-chocolate tart’s artificial citrus flavor made the experience feel like it “started strong but ended weakly.”
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