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2020-08-22
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This Greek restaurant is located at Moon Street, Wanchai, and in fact I came a few months ago but could not get a table because of no reservation. This time with the restriction of dine-in there are even fewer tables and seats, so I learned my lesson and made booking couple of weeks in advance. The restaurant has a neat, simple and relaxing atmosphere, brightly lit with good natural lights coming from the windows. There are many Greek wines on display but unfortunately I could not sample them be
This Greek restaurant is located at Moon Street, Wanchai, and in fact I came a few months ago but could not get a table because of no reservation. This time with the restriction of dine-in there are even fewer tables and seats, so I learned my lesson and made booking couple of weeks in advance.
The restaurant has a neat, simple and relaxing atmosphere, brightly lit with good natural lights coming from the windows. There are many Greek wines on display but unfortunately I could not sample them because of driving, but it is one of the few places where you can find a good range of wines from this ancient wine-drinking country.
We started with Fava Mash ($78) and Warm Pita ($32). Fava is a type of beans and the chef had added a nice amount of garlic and onion to cook, then added with olive oil and some finely chopped onion and coriander. There is a piece of lemon which allows us to adjust the amount of acidity to freshen up. With the mushy texture, it is a great dip together with the pita bread, which has been warmed and got a good bite.
Then we had the Avgolemono tis Giagias ($102), which is a thickened chicken soup mixed with egg yolk and lemon juice. A nice blend of flavors, the delicious broth has many different herbs which is complex but everything works in harmony and complements each other. A hearty soup which I thought in a cold rainy night would be the most ideal comfort food.
Going to the main course we had Pork Souvlaki ($118). This Greek specialty contains tender pork which has been grilled, seasoned perfectly, and accompanying are some tomato slices, onion shreds, coriander and a yogurt sauce. Mixed together, whether eaten with a pita bread or just on its own, is another great feast, with the vegetable to freshen up and balance the fat from the meat, with the yogurt sauce integrated everything. I recalled the first time I had kebab in Greece and some fond memories came flooding back thanks to this dish.
Next is the Prawn Saganaki ($168). Saganaki refers to the dish serving on a frying pan, and upon serving, we saw the sizzling of the food on the pan, and then the staff uses a torch-gun to heat up some sauce with good alcohol, before pouring on the prawn and then torching it, igniting a nice flame. The prawns are meaty, with great taste and there are also some pickled peppers which are salty and not spicy.
Turning to dessert, we had the Labneh Cheesecake ($68) Beautifully presented, the Labneh cheese is a type of cheese made from strained yogurt, with a texture similar to cream cheese. The cheesecake is appropriately sweetened, and the addition of pomegranate not only supplemented a nice color but giving a contrasting bite on texture. A perfect wrap up of the good meal.
The service is quite good with the staff friendly and attentive. The bill is $773 which is not cheap considering the type of food but the overall quality of the dishes, the service and overall satisfactory dining experience helps to justify the price. If you like Greek cuisine, this one is a good choice.
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