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2012-06-05
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With Babbo being one of my fav restaurants in NYC, was looking forward to trying Batali's first restaurant in HK. Dinner is a bit difficult to book so we reserved a table for a Sunday brunch. There isn't much decor to talk about but the tables could've been positioned better. The two of us were seated in a table next to a large drawer and throughout our meal, the servers kept asking me to move my chair so that they can access the items they need from the drawer. A small nuisance there.The menu i
There isn't much decor to talk about but the tables could've been positioned better. The two of us were seated in a table next to a large drawer and throughout our meal, the servers kept asking me to move my chair so that they can access the items they need from the drawer. A small nuisance there.
The menu itself was quite disappointing - a bit lacking in selections. We started with grilled mushrooms. Friend's comments were it tastes like the mushrooms her mom stir fries. Wasn't bad but was uninspiring.
Then we moved on to share a pasta course and a meat course.
For the pasta we ordered oxtail ragu with some square pasta (forgot its name in Italian!) The pasta was al dente (to my liking) and quite interesting. The ragu could use a little hint of sweetness. Overall it's okay. Friend said the pasta is very 得意. Not sure if that's a good thing or a bad thing for a serious restaurant.
Next comes the braised pork shoulder - supposed to be a signature dish, or as someone has told me. It tasted very Asian ~ and being Asians in an Asian city eating at a western restaurant ~ that feel didn't go too well. If I had that in NYC it probably would have been on the interesting side. The taste was like a cross between balsamic and chin kiang vinegar (鎮江醋), the texture of the meat, as my friend had described it, was like the meat from Chinese soup (煲湯肉). Even the cucumbers accompanying the pork felt too Chinesey. It was too bad, if we had a larger party could've ordered more dishes to try. Heard the pizzas are great.
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