Video
Read full review
2013-12-13
1783 views
Overall service needs work, but not too too bad for a 2 week old resto. The waiters could articulate each ingredient of each dish and what they were serving. Food more subtle and innovative than what my pallet is used to (bitter & sour elements vs the usual umami, salty, sweet). Worth a try especially if you like seafood and want an adventurous journey. Undecided on whether to go back for 2nd try later as too many restos to try. nays:1) coughing hostess not friendly; almost act like who r u &
nays:1) coughing hostess not friendly; almost act like who r u & what do u want. snooty attitude doesn't work in fine dine scene in HK.
2) dish washing. please make sure black shiny plates are dried & wiped properly. the obvious watermarks makes dish look dirty.
3) why share the butter knife (nice design btw)? when we each have our own very pretty seashell bread plate.
4) no water in the ice bucket? there was no condensation on my glass, meaning my originally chilled white is served at HK room temp 21C. glass filled to below bell. dripping water from the bottle. have to ask for refill serveral times.
5) forgetful kitchen. i said no cheese but kitchen forgot & still ended up serving me a cheese course. the mushroom brooth that was supposed to go w/ the chesse was nice. they remembered to swap out one of the amuse bouche tho.
yays:
1) pending liquor license hence free corkage. but paid in kind with us teaching them how to chill wine properly.
2) fancy dishes, with multiple plating stages. finishing touches & even the cooking done table side by the waiters. nice presentation, both visual and dramatic, creating suspense and highlighting the ingredients.
3) unique utensils, cups, plates etc. marries the theme of modern deconstructed french well.
4) overall food had minimal oil and very light and felt healthy.
5) lots of extras - although technically ordered 6 course meal, we got a cheese course, 2 desserts, petite fours and coffee/tea. and of course the 4 amuse bouches.
Post
