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2011-05-01
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$30 ham & mushroom. I chose a piece with lots of toppings. A guy (store owner?) said they’re all the same but customers should always insist because we’re paying. It's from a large 22" pizza, and both toppings and slice size are very nonuniform. They need to portion more professionally (equally) so customers won't feel they got a defect product. Service is bit unprofessional with non-smiling attitudes. There’s a lot of crew but not helping efficiently. It’s an open “kitchen” so good sanitation i
Mozzarella & tomato: very cheesy with some baked crispiness, awesome! Tomato stayed moist so it wasn’t reheated too long.
Ham: thick twirled quality ham is sturdy and not salty. I’m very surprised the expensive ham they chose, I guess much better than pepperoni.
Mushroom: a lot! And unlike the usual thin-cut dry mushrooms, the varied shapes are unusually soft & fresh.
Bread: Thin enough like NY style, but not a super thin crisp. It is chewier than the more chewy varieties among the real NY style. Perhaps they used HK white bread ingredients? I prefer dryer or crispier, but chew n’ pull is acceptable. Rim remains crispy, and the bottom has the familiar white & dark bake marks.
Price: About similar to same priced $4usd pizza in NY, though NY is usually bit smaller, thicker, more cheesy, and more toppings. But considering high NY living cost, the proportional food price should be ~$15-20hkd.
$32 4 cheese: looks the same as pepperoni (cheaper). Cheese layer not thicker either, but I guess they blend 4 cheeses together as it's quite cheesy. Cheese well baked crispy, without blackening. Bottom has a bit coal powder, looks nice but it's too healthy to eat it. Outter rim still chewy but bread overall is more crispy this time, since I asked to reheat hotter. It's the priciest slice choice, but I prefer their other slices with veggies, so sprinkled lots of basil!
After a month, service seems better, or maybe I came very late night with less customers.
Price: Better than $1usd cheese pizza, but not worth the original price.
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