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2010-05-04
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I was surfing the Openrice website for a nice restaurant to take my wife for her upcoming birthday, and couldn't help but notice that this restaurant has received nothing but positive reviews since its inception. That led me to put together this write-up from my experience almost one year ago so that prospective diners are not misled by the overwhelmingly positive reviews.First off, the Happy Valley location is inconvenient, and you are paying a markup for the area as much as you are for the fo
First off, the Happy Valley location is inconvenient, and you are paying a markup for the area as much as you are for the food. I couldn't fault the selection of oysters, but I recall one sold for HK$120, which, even though I am admittedly not a connoiseur, is slightly too pricey.
Then there is the much raved about Australian baby lamb which has to be ordered in advance. Nothing special unfortunately - it tasted like a decent lamb should.
A plus was the fact that we had the entire dining area to ourselves that evening, and the service was excellent. However, the bill came out to HK$1,200 without wine, which is too expensive for a restaurant that is not run by a Caucasian chef or at least a Chinese chef who used to work at one of the 5 star hotels in town.
That's my two cents on this restaurant, and as good as the service is, it lacks the pizazz and amazing cooking to justify the bill. For this and this reason alone, I feel it fair to give it a failing overall grade.
张贴