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2008-02-23
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My wife and I came here on the night of the 2nd day of Chinese New Year. It was a night we spared for ourselves, among all the dinners at parents' and relatives' and with friends all through this festive period. We didn't plan it but it happened to be the night of the HK$ 7 million firework, so since we were there we enjoyed it right out on the patio of IFC. It was very nice and not crowded there. It was also innovative this year that we could see clearly the year "2008" and "Beijing" (in Ch
We didn't plan it but it happened to be the night of the HK$ 7 million firework, so since we were there we enjoyed it right out on the patio of IFC. It was very nice and not crowded there. It was also innovative this year that we could see clearly the year "2008" and "Beijing" (in Chinese) displayed by the firework.
And of course about the food, we deliberately focused on ordering pastas, since my wife and I both enjoy good, al dente pasta which we know they can make well. My wife had Linguine vongole and I had Tagliatelle with red prawns.
Both were made perfectly. The red prawn is a very prized ingredient in Italian food and indeed tastes excellent. But one thing I'd like to note is that for many of us who are used to the Chinese style of making shrimps, which make them rather "crispy", we may think the red prawns here aren't fresh as its texture appears rather "mushy." That would be incorrect because fresh shrimps should have a mushy texture when cooked, without adding soda powder, etc.
These red prawns have large heads and small bodies, and one should finish them by sucking out of the heads as well. Their freshness and tastes are uniquely nice.
The pasta with red prawns only appear among their chalkboard selections, so if you see it try it, as it may not be there when you visit next time.
Their cakes ($30 each) are excellent as well. The variations on chocolate in particular are really among the best I've ever had.
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