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2014-10-05
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"Unpretentious" is the word for this place and the recipes are very homey. Basic and not a lot of condiments, sauces or fancy cunlinary techniques. Dishes are in good portion (not those delicate "1 bite, 1 dish" kind of French). The menu is straightforward and reasonably priced. Choice of 2 or 3 courses at fixed price, and with a selected few meat entrées that need extra charges. A family of four can pretty much try out all the signatures on the menu. In the September menu, we had:Smoked salmon
The menu is straightforward and reasonably priced. Choice of 2 or 3 courses at fixed price, and with a selected few meat entrées that need extra charges. A family of four can pretty much try out all the signatures on the menu. In the September menu, we had:
Smoked salmon - oh, it came in as a fillet instead of thin slices! Fleshy in every bite and indulging. It had to go with the dew cream sauce on the side.
Lobster bisque - great texture but it could have more layers to the flavor; like you can taste the lobsters, shells & chalky-ness of the bisque but something is missing. Perhaps one more pinch of salt to bring out the seafood-sweetness 鮮味?
Grilled rip eye - too good and nothing fancy. I would say it was grilled with a touch of salt and voilà, délicieux. It came with a side of pepper sauce but I had that with fries instead (the thin kind and it was fried with proper fat because I could taste a meaty flavor). This beef was good enough by itself and it was one of the best, an unpretentious steak-frites, I had in HK.
Pork with rosemary and apple - cooked just right (pinkish color), not a second under or over. Covered in rosemary and served on a bed of thinly chopped green apples. It was extremely tender and maintain its juiciness. Again, not much sauce.
Pan fried fillet of sole (cooked to a semi-transparent-looking flesh, creamy and smooth) and grilled beef tenderloin (more beefy and charred/heavier tasting than the rip eye) were also delightful.
It's been a week or so now and I'm still thinking of the rip eye!
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