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2009-11-13
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The antipasti are good, I especially like the perfectly cooked prawns, mozzarella balls, sundried tomatoes, and the salad loaded with shaved parmesan cheese, grated parmesan cheese, walnuts and pine nuts (my very own creation, of course!).Rack of Lamb, Medium rare - This is my usual order at Sabatini, and it is very well executed each time. However, today’s lamb is a bit overcooked, a medium perhaps, but still very good and most importantly, with flavor bold enough for my taste. After all, witho
Rack of Lamb, Medium rare - This is my usual order at Sabatini, and it is very well executed each time. However, today’s lamb is a bit overcooked, a medium perhaps, but still very good and most importantly, with flavor bold enough for my taste. After all, without that distinct gamey taste that I love, lamb is but mere second rate beef.
Chilean Sea Bass - This favorite fish of mine is tender but firm, with slight flavor of fish fat and that melt-in-your-mouth texture. Yum.
Seafood Bouillabaisse - This is quite tasty and the seafoods are cooked perfectly.
St. Honoré - Sabatini’s signature cake is a giant cream puff with mini cream puffs circling it. The only thing I don’t like about the cake is the caramelized layer on the mini puffs. I love chocolate-sweet to death, but not sugar-sweet. This does not really pose as a problem though as everyone seems to be more than happy to have my share of these sugar coated balls. Without the puffs, I can easily eat 3 slices of this cake, and 3 more slices worth of that yummy chocolate and pastry cream.
Tiramisu - Sabatini’s tiramisu is the real thing, not those fake whipped cream or ice cream filled ones. Real mascarpone cheese is used here. The cake layers have been soaked to seep up the right amount of coffee and amaretto to keep them moist and wet but not dripping. One of the VERY few good ones in Hong Kong.
See full review and pictures here: http://www.jinlovestoeat.com/2009/11/sabatini.html
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