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2011-11-18
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Don't be fooled by the dark alley you have to walk through to get to the restaurant as once you enter, you will find a spacious outdoor eating terrace with a bar and indoor restaurant tucked inside. All the waitresses greeted us with smiles and were all very friendly. The menu, though limited in dessert selection, has a wide range of antipasti dishes, beautifully sliced cold cuts (which I regret not ordering!), traditional pasta dishes flavoured with their own twists and their famous veal select
Breadcrumb coated crab cakes
Unlike most crab cakes I have tried in the past, this had a rather thick layer of batter coating. This gave the crab cake a toasty crunchy texture with every bite. The filling was soft and creamy with the tangy salsa adding a citrus-y surprise to the filling. A downside to the crab cake was the minimal fresh crab meat that was stuffed into the filling which they definitely could be more generous with.Semi-dried tomatoes and grilled marinated eggplants duo
I am used to semi-dried tomatoes that have a tangy sour taste due to its natural preservatives. However, these tomatoes arrived on our table swimming in a pool of olive oil. To make things worse, the tomatoes were rather tasteless, leaving me with a mushy mess stirring around in my mouth. On the other hand, the eggplants were grilled to perfection, giving it a slight smoky taste. The marinate was also light, preserving its succulent texture.Classic Spaghetti with meatballs
This was definitely one of the top 5 pasta dishes I have had in Hong Kong. The meatballs came tender and juicy with a hint of basil and rosemary tucked into the chewy mixture, though I was slightly disappointed that there were only two on the dish! The pasta was also cooked al-dente and there were hints of aioli tossed into the pasta. Veal Sealoppini Marsala
To our surprise, the dish was presented to us with two very thin and lean cuts of veal drizzled with limited mushroom sauce. As a result, the veal was slightly tough to chew through and lacked moisture. The sauce also lacked an aromatic mushroom flavour though there was a hint of the marsala wine. Due to the shortage of staff, many tables were waiting on the waitresses to take their order and there were plates of food also waiting to be served. Many times, the overwhelmed waitresses would miss out certain dishes or requests that customers had made in the flurry of tasks that were awaiting them. However, my overall experience was above average, thanks to the amazing pasta and nicely cooked crab cakes. When I return, I will avoid the veal and focus my attention on their wide selection of pastas as well as check out their cold cuts!
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