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2009-07-29
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Travel past this road almost every single day but usually fallen half asleep. One day, I noticed this restaurant's signs and came later at night to check it out. Was told that the chef here is an American-Italian and has 'worked' in some well known establishments in Hong Kong. Where exactly? - the answer both times I asked was: "not exactly sure".... Usually this is not a good sign but to-hell-with-it, let's give it a go!Eggs (Uova 'something' Style) - This is suppose to be one of the signatu
Eggs (Uova 'something' Style) -
This is suppose to be one of the signature egg dishes. I didn't register what it meant from the Italian name and didn't ask what it comprised of, I mean I'm a pitiful sucker for serendipitous options when it comes to dining! Eat it first - judge later! When it arrived, its actually Uova Tonnate - cold egg whites filled with a mixture of tuna, mayonnaise, herbs and egg yolk, etc. I probably should have asked about it earlier on as I thought this dish didn't satisfy the hype behind the naming.... Mind you, it wasn't bad but anyone could have replicated it at home and do a better job. Egg yolk was overly cooked and dry.
Home Made Lasagne -
I love Lasagne. Its one of the dishes that is readily available overseas and I probably eat it every week. Surprisingly its been a rarity to find good ones in Hong Kong. The version here was definitely more Americanised than Italian - commercial lasagna sheets filled with minced meat and topped with baked mozzarella.
Truth be told this was executed quite well indeed. Lasagne layers weren't overcooked, meat was seasoned properly, tomato and herb based sauce was done right, cheese was aromatic and slightly 'burnt' the way it should be from an oven. GOOD JOB but....... no signs of the white Bechamel sauce, the pre-requisite to classify it as an authentic Italian Lasagne!
Apparently, upon further research today - the most authentic & traditional lasagne is in fact made of green Spinach based pasta sheets! I've certainly had that before overseas but never had I realised that the more normal, yellowish pasta sheet version I grew up on is already a more modernised version. The one here is probably the 3rd generation I liked it, most definitely. But sometimes, I don't mind a bit of bechamel to go with the tomato based sauce.
Parma Ham Pizza -
As much as I am tempted to think the 'review' before me is a 鱔槁, the pizza base here is actually really good indeed. It was half way between flimpsy and crusty - just the right balance of texture, also not too biscuity thin but nowhere near a pan pizza base.
The Parma ham was really salty though and so was the rest of the pizza, due to the black olives. Also had mushrooms and commercial mozzarella cheese, the same as that covering the lasange.
I think the pizza base was excellent but the toppings, from portioning to seasoning to ingredients could be vastly improved.
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Also had a glass of Red Wine and it was pretty good for the price. Pity they don't have the Grappa on offer yet to finish off my meal!
The dishes and drinks here are quite cheap, the execution whilst not top notch was highly edible and at least not Hong Kong-nised! Would I recommend here? Only as a normal meal rather than one with a load of expectations. Deserves a low-mid '4' relative to the affordable prices, but don't take this score as an endorsement and therefore come with high expectiations. Try it out for yourself to judge!
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