The Parish (已結業)

想放棄自己？想爆瘡？想怕咗食炸雞？星期一嚟The Parish全部都係雞喇! 只需$288 ，除左任食炸雞，仲有任食炸薯條，任食沙律同任飲番茄湯，問你死未。The Parish 主打美國南部新奧爾良風味，供應傳統炸雞，皮脆肉嫩不在話下，佐以乾墨西哥辣椒蒜蓉醬汁品嘗，香辣惹味；配上自家製的西瓜醃漬，味道清酸，以中和辣度。喪食炸雞真係可正，星期一先有㗎！係貴少少，人一世，物一世，是但喇~ 继续阅读

The Parish is an Enoteca group restaurant whose executive chef is Jack Carson, from the now-defunct Restoration, Jack's Chicken, and The Drunken Duck. My friends and I were never all that excited about Restoration, I never made it to Jack's Chicken, and I was quite disappointed in The Drunken Duck. Still... I can't quite shake the idea that maybe good Southern (US) food is possible in HK. So last night, we gave The Parish a whirl.The menu, which is helpfully available online at the Enoteca group's website, is about half small plates/ oysters/ salads and half entrees/ sides. Additionally, there are specials, and we ordered one of them, the pulled pork nachos. The first thing we noticed was that these nachos had "nacho cheese sauce," the stuff of American ballparks on them. We had a discussion about whether this was appropriate, and came to the conclusion that no, at a high end restaurant, something better is called for. The second bad choice I think was the giant glob of sour cream just dumped right on the top. I liked the chips and the pulled pork well enough, but in the end, I think I'd pass in the future. Not terrible at all, just not really worth it either.The next thing we got was fried green tomatoes w/ creole dressing and feta ($78). I liked these. You get 8 slices of fried green tomato, and the feta and dressing, in my opinion, are wholly unnecessary. The tomatoes are nice and tart on the inside, crispy on the outside. I would indeed get this again.The tasso mac and cheese ($88) was a little disappointingly small. It was on the "small plates" menu, to be fair, but I'm such a glutton for these things. I was a little wary ordering this, because I am in the minority of people who think that things like bacon and ham just ruin dishes where cheese is meant to star, by being overwhelming. But I will say that I didn't even notice the tasso in the tasso mac and cheese.I liked the consistency of the cheese sauce, and its strong cheesy taste. We thought it was a little undersalted, but that was remediable, and indeed remedied by us. One thing I wouldn't have noticed, but my pregnant friend who is trying to avoid raw vegetables did notice is that literally everything we got came with either a handful of green onions or of watercress thrown on top. Our main dish was the Jack's fried chicken, watermelon pickles, and tabasco aioli ($188 for a half chicken in 4pcs). I don't think we ate any sauce. Who puts sauce on fried chicken? OK, Koreans, but...Anyway, I liked the breading. It wasn't the crispy crunchy stuff, but it was still crisp and not soggy. The piece I got, and a piece one of my friends got, was aggressively seasoned with some type of cajun seasoning, which I didn't particularly care for, but other pieces were less densely covered with it. The chicken was reasonably juicy. It definitely lived up to expectations.I'm not really a grits person. In general, I'm not really into small grainy dry gritty things. Couscous for instance, blech. But sometimes grits are fine, and these were fine. This was not the menu item "creamy corn grits" but rather a special, the goat cheese grits. They were very fluffy and soft, with a faint cheesy flavor, not a super strong one like the mac and cheese. Finally, we got some vegetables (notice the green onions on top!), and these were pretty good. All sides are $48, including this and the grits.I was pretty decently satisfied by this place. Compared to Restoration, the menu items are more exciting, and compared to the Drunken Duck, the concept I think is more coherent. Of course, we just ate all the cheesy stuff and fried stuff, but that's why I care about Southern food in the first place, and this place did pretty well. 继续阅读

Decided to go to the Parish on Friday evening because I was really craving some good fried chicken. For those who might not know, the executive chef at the Parish is Jack Carson of Restoration fame, and Restoration had one of the best fried chicken in town before it closed down . So I had high hopes from this place and I can surely say it didn't disappointCalled in about an hour early to make a reservation, which was no issue. We went around 820pm and the resturant was about half full. My first impression was that it seemed very similar to Restoration, hwoever, the seating is a bit awkward (tall stools) if you don't get one one of the tables on the left side of the resturant. That said, I haven't been upstairs yet, so Its hard to guage what the overall feel is I guessFood (Overall 8/10)We ordered the Jumbo Lump Crab with Mango and Avocado to start with and of course, the famous Fried Chicken. We also ordered Fries and Coleslaw as sides. We ordered a Pecan pie for dessert (coz I was really missing one, the last good Pecan pie I had was in Texas)Jumbo lump crab (Around $140)This is a great dish for the summer - cool and refreshing with the mago and avocado. There was ample crab meat in the dish and the dressing was tangy (lime). The crab meat itself was very fresh (as it should be at any resturant!) and I was glad that they let the natural flavor shine through. The tapioca/yuca chips went well to cut through the zing of the dish. Overall a 8/10.Fried chicken (Around $188)Next came the fried chicken and thanfully it was as good, if not better than Restoration's fried chicken. There were 4 pieces - basically a half chicken (one wing, one breast, one thigh and a drumstick). The covering/batter was neither too thick nor too thin. The skin was crispy and yet the meat (yes, even the breast meat) was quite moist. The batter had some sort of cajun seasoning but it wasn't as heavy as the one at Restoration. That to me was a expertly executed fried chicken. I personally felt that the watermelon pickles fell a bit flat, but my girlfriend liked them. As for the tabasco aioli - I thought it was a good accompaniment. Overall a 9/10SidesUnfortunately, the sides (Fries and Coleslaw) did not arrive well after we were through half our fried chicken (almost 15 minutes after). Given the nature of these sides, they should have arrived along with the chicken if not shortly after. However, when we felt there was no sign of our sides arriving I flagged it to a waitstaff, who just nodded and went behind the open kitchen. I had to inform them again that there was no point of ordering sides if they didn't come at the same time as the mains, but I was told that the kitchen was understaffed due to the public holiday and that it would arrive soon. Finally the fries and the coleslaw came and we devoured it. The fries came with a home-made ketchup which was yummy. Fries were the shoestring type and the coleslaw was relatively standard. The highlight of the sides was the ketchup. Overall 7/10DessertThe pecan pie was really good, nice crust with a gooey filling of pecans, sugar and bourbon (I tasted a hint of bourbon). The only complain was that it wasn't thick enough hehe . But great nonetheless so 8/10 for bringing back some good Texas memoriesService (Overall 9/10)I felt the service was overall good and attentive. Besides the delay on the sides, there was not much to complain about - and even that wasn't the fault of the service. Atleast they were gracious enough to inform me that they were having some issues in the kitchen. At the end of the meal they gave us a free key lime pie slice to make up for the delays (great key lime pie btw). So 9/10 for Service and AttitudeValue/$ (Overall 8/10)The overall bill was around $530 and I personally felt that it was reasonable given that the food was of good quality and the fact that we ordered a dessert. I was sufficiently satiated at the end of the meal and you bet that I will be back for some more fried chicken. Also, that this is one of the few places in HK that serves GOOD quality Creole/Cajun food. Considering all these I'd say its a 8/10 for value 继续阅读

Amazing addition to the Hong Kong dining scene. Authentic Cajun and Creole cuisine by New Orleans Chef Jack Carson. Jambalaya and Gumbo not to be missed. This is real deep south cooking at its best with plenty of traditional New Orleans cocktails, American wines and beers to wash it all down. 继续阅读