Le French

behind the somewhat French looking decoration and the generic name (like seeing Japanese restaurants named Tokyo Sushi, Kyoto Sushi are dead giveaway for restaurants preying for the less educated crowd), I really should have known better to avoid.

The truffle mushroom Parma ham (is that French?) pasta which I ordered, was surprisingly overcooked, overly salty with watery sauce. The mushroom, I gather, was the preserved (in a jar or a can) variety and Parma ham likely the choice selection from Wellcome (which I didn't bother to try).

it was such a forgettable experience and sad reflection of the restaurant scene in hk: small shops had to pay exorbitant rent so they get by with tricks to maximize kitchen utilization, cutting ingredient cost and spend zero energy trying to differentiate from a local cha chan ting