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2010-10-12
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I love a good barbeque, so was thrilled to discover that the Dining Concepts group had opened “Hong Kong’s first authentic ‘Southern Hospitality’ restaurant” in Lan Kwai Fong. I duly rounded up the family and headed onto the island on a Saturday afternoon for an early lunch. Somewhat boringly, my wife and I both opted for the same – buffet starters with a pulled pork sandwich. The buffet had plenty of choice: salads, tortillas, stuffed tomatoes, pasta and more. Fresh ‘homemade’ onion soup was a
Somewhat boringly, my wife and I both opted for the same – buffet starters with a pulled pork sandwich. The buffet had plenty of choice: salads, tortillas, stuffed tomatoes, pasta and more. Fresh ‘homemade’ onion soup was a highlight – which nearly slipped under my radar until recommended to me by one of the waiters. Seriously deep, sweet caramelised onion flavours with a nice hit of black pepper warmth really hit the mark.
The pork sandwiches arrived with pork pilled high. The side of chips was a little disappointing, but that was my own fault (I was expecting English chips – i.e. fries – that’ll teach me to read the menu properly). A thick, warm, tangy, smoky BBQ sauce was provided separately. The sandwich was tasty and comforting – the pork delightfully tender as you’d expect from the slow cooking process.
I skipped the dessert buffet, but my wife tucked in and seemed to thoroughly enjoy herself.
The food was good. But what elevated the experience from ‘good lunch’, to ‘bloody good lunch’ was the actions of the team in the kitchen and working the tables. Granted, the place wasn’t particularly busy. But the service was really, really, good. I would have missed a seriously good soup (and onion soup is a personal favourite!) had the waiter not pointed out that it was delicious (and he was right) and freshly made that day. The chef popped out to say hi and to let us know that if we needed anything for the little one we should just ask. Another chap went on a mission to find a new highchair (I suspect down to Bistecca – same restaurant group, different floor) as the one originally provided had no strap. These friendly touches are hard to find in Hong Kong, in my experience, and cost the restaurant practically nothing.
Last, there was the waitress, Noola. Eating out with young kids can be a joy or a major headache. This particular day, the boy (while in a jolly mood) was bouncing around like Zebedee. Seeing that we were finding it increasingly difficult to avoid spilling BBQ sauce over ourselves as we attempted to simultaneously eat and keep our hyperactive little rug rat entertained, she kindly offered to take him off our hands for a few minutes for a tour of the dining room. Of course, we enthusiastically accepted and were able to just sit and enjoy our food for ten minutes. The little man was in his element, flirting with anyone and everyone that paid him attention. This is a prime example of taking service to another level and, frankly, guarantees that my family and I will return … and probably take our friends.
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