Chinese cafes and Won Ton restaurants are the 2 kinds of eating places that dominate the Sheung Wan area, but around Wing Lok Street, you will find a European style restaurant giving a hand to add a touch of western culture to the area. \r\n\r\nWhat is special about Cafe Nirvana is that it serves both French and Italian delicacies. The dishes are not oily, making it a perfect place for health conscious people to dine in. \r\n
\r\nCafe Nirvana is owned by 3 sisters. According to one of the owners, Ms. Visa Lee, all 3 of them had visited many places around the world. There are many open-air cafes in Europe where people can have a sip coffee while chatting with their friends or praising the beauty of the local landscape. They wished they could open a similar type of cafe in Hong Kong, but due to the environment of the area, they could only open an indoor restaurant. \r\n\r\n'Nirvana' is a word taken from the Buddhist religion, which means 'heaven', hinting that Nirvana Cafe is a place where people can enjoy the wonders of freedom.\r\n
\r\nThere are many special kinds of salad provided by the cafe: the 'Butterfly Pasta Salad' ($28) is made from chicken breast with yellow and red pepper plus a homemade cheese sauce. How can you miss out this great salad?\r\n
\r\nAlthough the 'Red and Yellow Pepper Salad' ($28) only include a few pieces of cheese, it is still a great dish for cheese lovers because they are Italian Mozzarella cheese. This type of cheese has a strong flavour and it doesn't carry a smelly scent.\r\n\r\nIf you want to try some really interesting salads, then try the 'Eggplant Salad' ($28). This is a special kind of Italian salad. It is made by baking the eggplant in an oven, skinning it and then marinating it for 2 days. The sweet and sour sauce is made from Basil leaves, olive oil, red wine and so on, making it an appetizing dish. \r\n
\r\nAccording to Sam (the main chef of the cafe), the 'Roll of Sole Fillet with Stuffed Salmon' ($65) is made by stirring the salmon with cream and olive oil until it is in a mousse form, and then wrapped with a piece of sole fillet. The outside should then be seasoned with Champaign, cream sauce and black sesame. Be sure to eat this dish when it is still hot, or else you wouldn't be able to taste the soft and smooth texture of the fish.\r\n\r\n\r\n(Read our next special feature on 'Nirvana's recommendations') \r\n\r\n
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