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2021-10-20
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(English review at the bottom)大部分食物都正，可惜有败笔。海运好多闲餐厅都满座，但这里却可以walk-in，究竟发生什么事？首先是包装问题。美感是主观的，你可以话我好mean，但我的确有以下感受：名称和门面装修都好leung，餐牌和入口都没有菜式参考图片，完全反映不到这里食物的质素，也不能让人猜到将会吃到什么样子的东西，甚至连是川菜都不明显。明明食物做到fusion的感觉，却造了个泼自己冷水的入口。如果不是其他餐厅满座，我没有意欲进去。另一个问题是服务。侍应尚算有礼貌，但也颇有不足：- 可能其中一位负责我座位的侍应是新人，他准备餐桌时有餐具掉到地上，上菜时也没想好就乱放（例如个pan支手柄队住我心口的敏感地带，你懂的）。- 之后，他给我们welcome drink的时候，我不问的话他都不告诉我们那是凤梨威士忌。假如有人酒精过敏，不知道后果会怎样……- 再之后，他给我们上棒棒鸡的时候，一放上桌不问我们就立即敲碎给人打卡的装饰（盛著酱料，貌似洋葱的透明麦芽糖结构）。真的o嘴，隔离枱侍应都问过食客，等拍照完才敲碎和搅拌棒棒鸡。- 晚上9点前已经last orde
大部分食物都正，可惜有败笔。海运好多闲餐厅都满座，但这里却可以walk-in，究竟发生什么事？
首先是包装问题。美感是主观的，你可以话我好mean，但我的确有以下感受：名称和门面装修都好leung，餐牌和入口都没有菜式参考图片，完全反映不到这里食物的质素，也不能让人猜到将会吃到什么样子的东西，甚至连是川菜都不明显。明明食物做到fusion的感觉，却造了个泼自己冷水的入口。如果不是其他餐厅满座，我没有意欲进去。
另一个问题是服务。侍应尚算有礼貌，但也颇有不足：
- 可能其中一位负责我座位的侍应是新人，他准备餐桌时有餐具掉到地上，上菜时也没想好就乱放（例如个pan支手柄队住我心口的敏感地带，你懂的）。
- 之后，他给我们welcome drink的时候，我不问的话他都不告诉我们那是凤梨威士忌。假如有人酒精过敏，不知道后果会怎样……
- 再之后，他给我们上棒棒鸡的时候，一放上桌不问我们就立即敲碎给人打卡的装饰（盛著酱料，貌似洋葱的透明麦芽糖结构）。真的o嘴，隔离枱侍应都问过食客，等拍照完才敲碎和搅拌棒棒鸡。
- 晚上9点前已经last order，而且非常积极想收走食物。只能说他们配合防疫规例不遗余力。
不过，食物的确不错：
- welcome drink好香，隔离枱都闻到，摆放精致，一上桌就觉得：啊，原来这里也不是这么leung啊~算是好开始吧。
- 餐前小菜小红茄调味很好，很甜很开胃，不酸，不腥。
- 香片很甘香，选茶不hea。
- 棒棒鸡的汁最正，麻香而不太辣，我留来点其他食物吃。
- 牛舌上的辣椒不会夺取好香的牛肉味。如果厚一点口感可以更好。
- 极鲜甜的去壳蛏子结合带有近似百合花香的剁椒，非常有惊喜。如果垫底的粉丝多点就更好。
- 孜然羊扒好香。可惜肉太干，过火了。
- 百合炒秋葵，不过不失，就是分量……算是前菜的分量吧。
- 蚂蚁上树，遗憾地带有我不喜欢的中式油味。
外面的景色就不用说吧。对著中环海景还可以说什么？
看得出厨师下过功夫。不过如果各方面都有改进，就可以对得起晚饭的价钱。
Most food was nice, but there were quite some flaws in other aspects. Many other restaurants at Ocean Terminal were full, but we could walk-in this one. What happened?
First thing: branding. Beauty is subjective. You can say I am mean, but I do have the following feelings: the Chinese name (the English name is fine though, but apparently it didn't appear at the store front) and the store front decoration were far from stylish. Moreover, there were no reference pictures of the dishes on the menu nor at the entrance to give a hint of the quality of the food here. Diners may be walking in not having a good expectation of what they were going to eat, and it may not be obvious for all that it is a Sichuan restaurant. Despite it served fusion food, the entrance was a disaster. I did not actually want to get in if wasn't because nearby restaurants were full.
Another issue was service. The waiters were largely polite, but there inadequacies:
- Maybe one of the waiters who was in charge of my seat was a newcomer. When he was setting the table, some cutlery fell on the floor. He also placed dishes without much thinking (for example, placing the pan having handle pointing right at sensitive glans on my chest).
- When he served us welcome drink, he wouldn't tell us it was pineapple whiskey before I asked. If someone was allergic to alcohol, what would the consequences be?
- Later, when he served us Bon Bon Chicken, he left us no chance to take a picture of the cute transparent onion-shaped sugar mould holding some sauce, which was obviously designed to draw eye balls. He just placed the dish on the table and smashed the decoration right away, leaving our jaws dropping on the floor. In contrast, waiters for other tables asked their diners to take pictures before smashing and stirring.
- The last order was due before 9pm, and they eagerly tried to collect our unfinished food. I could only say that they spared no effort to comply with the COVID regulations.
However, food was not bad:
- The welcome drink was so fragrant. I could smell it from across the table. The display was exquisite, which gave quite a nice start as I suddenly started feeling this place was not that old-fashioned.
- The side dish, a petit tomato, was well seasoned. It was sweet and appetizing, not being sour nor fishy.
- The xiangpian tea was fragrant. I could see they were heartful in choosing this tea,
- Bon Bon Chicken carried the best sauce, being sufficiently numb but not too spicy. I saved it to mix with some other dishes.
- The chili did not destroy the fragrance from the beef. Though the texture can be better if it was thicker.
- The super fresh and sweet unshelled razor clamps combined with chopped peppers carrying a lily-like fragrance created such a pleasant surprise. It would be great if there was more vermicelli at the bottom.
- Cumin lamb chops were nice smelling. It was a pity that the meat was too dry, Overdone.
- Stir-fried okra with lily bulbs... not much to expect I guess but only served in the portion of appetizers.
- "Aunts climbing up a tree" (sauteed vermicelli with minced pork), unfortunately I did not enjoy its smell of Chinese oil.
Needless to say, the scenery was nice. What more can you ask for when you have the Central harbour view?
I can feel the hard work by the chef. But to justify the price, improvements in different aspects are necessary.
张贴
