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2013-03-13
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I've been missing out Hong Kong's Restaurant Week for the past few occasions, which made me further anticipated my participation in the future. Two weeks ago, HK Restaurant was back! Upon my friend's invitation, I couldn't wait to try the high-rated restaurants out! Among many, I picked Uno Duo Trio.In fact, I've read quite a few reviews complimenting Uno Duo Trio before. Yet, nothing could beat personal experience.The set menu offered some choices to choose for the 5-course lunch. Since we were
In fact, I've read quite a few reviews complimenting Uno Duo Trio before. Yet, nothing could beat personal experience.The set menu offered some choices to choose for the 5-course lunch. Since we were a pair of two, it was much easier to pick and to try out a variety.
To begin with, the appetizers (so-called "Antipanti" in Italian) were Toast with Tomato and Meat Sauce (left) and Parma ham with melon (right), two of the most typical appetizers one could find in an Italian restaurant. The toast was freshly baked and sauce topped was still warm when served. Parma ham was cut in excessively thin slice, but the sweetness of the melons got the dish back on track.
Soup (Zuppe) of the day was Carrot Soup. Not that I liked the layer of olive oil on top, I must admit that a light but fresh carrot could be tasted. Good that the portion was not too big for ladies.
Next we had the first round of the main dish (Primi) - Spaghetti with spicy Tuna in Tomato Sauce (top) and Risotto with Spinach and Parma Ham (bottom). Frankly, I was rather disappointed upon serving. The spaghetti was well cooked, yet it failed tremendously on the tuna paste which felt as though it was just scooped out from the tin, and had it chucked on the top of the pasta. The apperance was not as pleasant as the photo it seemed. The risotoo was quite the same - fabulous taste of spinach blended with the risotto, but very few parma hams and the quite poor-looking dish. Kind of reminded me the school food days, sorry to put it this way.
The second round of main dish (secondi) included the Chicken stew with Eggplant (bottom) and Sole Fillet with Green Herbal Sauce (top). At this point, I subconsciously started to reject the dishes as I was overwhelmed with the bizzarely-looking main dishes. Both the chicken stew and fillet were good in terms of cooking. However, they were completely not presentable upon serving, especially the excessive olive oil which nearly filled the whole plate and the collapsed eggplants which were trying to hold the chicken stew stabled. All but failed to captivate my appetite.
Last but not least, the dessert (Dolce). The Spurmone "Italian Ice cream" was perhaps the anti-climax of the 5-course lunch, bringing me back with a slight satisfaction before I paid the biill. Velvety Chocolate Mousse cake was too sweet for sweet-tooth like me.As far as I am awared of, serving good Italian dishes requires not only the fine taste but also the ability to impress the guests the moment upon serving. The food in Uno Duo Trio were great, all finely cooked and tasty. But the impression I had for nearly every dish was not what I expected, given the flavours were good. Some dishes even went to the extent of halting my appetite in the middle of the course. When it comes to Italian dining, impression is just very important in words that can't be explained.
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