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2013-09-14
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Quite a few restaurants have entered Hong Kong's dining scene this summer; renowned chefs from the world and smaller scale bistros are setting foot on this metropolitan city. Making an effort to stay away from the crowd for a night, I discovered this rather new trattoria in Central/ Sheung Wan. I could not manage to get a table on the first attempt, but succeeded finally to call in early to reserve a place for me and my friend on a Monday night. The restaurant only housed a dozen seats, but I lo
As soon as we had placed our orders, we were served with the hot bread basket. Would be better if the olive oil came with balsamic or we could simply have butter.
We had an appetizer to begin with, Oven Roasted Eggplants with Mozarella. I am a huge of mozarella and tomatoes, but I did not realize until this meal that it actually went well with eggplants too! The oven baked hot melting mozarella and eggplants were all infused together, each complimenting the other. The eggplants were quite good to my surprise that they were not in the usual cooked Chinese form, which was oily and sloppy. I felt like having a Magherita except there was no dough beneath. Loved this dish.
'Taraba' Red King Crab, & Sea Urchin, Butter Sauce, Bucatini was a distinct hybrid of Italian pasta with a Japanese influence. We loved the Japanese King Crab for its sweet and thick meat and succulent texture. Bucatini was al dente and the butter sauce sprinkled one final magic trick to make it a very scrumptious dish!
As for main, we had Sauteed French Duck with Truffle. Loved the duck which was tender while the outer edge remained its crisp. Though it seemed the truffle had not succeeded in enhancing the flavor and aroma of the dish.
We were glad the portion was not too heavy that we still managed to fit in one dessert for the night's wrap up. We choseHomemade Panna Cotta (with black sugar from Okinawa) and indeed it was a great choice. The rich milk and cream made a perfect blend with condensed black sugar.
They have performed a nice interpretation of Italian cuisine, complementing the food with 'gems' with Japan. Though there was not a big variety on the menu, I hoped regular changes or new inventions would be seen on the menu. Looked forward to visiting again, to enjoying a quiet night in the city with good food.
张贴
