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For Those who Enjoy the Finer Things in Life
2015-04-28 1681 浏览
When we first came across this cheerfully-coloured corner restaurant in Tai Hang, we were extremely intrigued as the tiny spot was packed to the brim. We asked for a table but were turned away, as their waiting list was too long. Needless to say, this only made us want to come back even more!We returned on a weekday, being extra sure to make a reservation beforehand. We showed up at Mustard, to find all the tables were occupied, but only due to poor planning. They had seated couples at tables of
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 When we first came across this cheerfully-coloured corner restaurant in Tai Hang, we were extremely intrigued as the tiny spot was packed to the brim. We asked for a table but were turned away, as their waiting list was too long. Needless to say, this only made us want to come back even more!

We returned on a weekday, being extra sure to make a reservation beforehand. We showed up at Mustard, to find all the tables were occupied, but only due to poor planning. They had seated couples at tables of four. We had no choice but to be seated at the counter overlooking the kitchen. It was nice to be able to see the chef in action, but the novelty wore off as the discomfort of the bar seats and inconvenience of eating at the tiny counter-top wore in.
Padron Peppers
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 To start, we ordered the Padron Peppers. To be fair, I need to provide a disclaimer that I probably have high standards since my first experience tasting this delectable dish was in a humble tapas place in Barcelona. Though only seasoned with pink Himalayan salt, I will never forget how incredible the peppers were, and I’ve been hunting to find a local substitute in Hong Kong ever since. Unfortunately for me, Mustard’s padron peppers did not live up to that standard. The peppers were indeed well cooked, crunchy and juicy, but I could not appreciate the balsamic vinegar and almonds that it was served with. For me, the pairing did not work. The balsamic vinegar was no doubt in itself, delectable and sweet. But together with the sweet peppers, the sweet on top of sweet did not work for me. The almonds as garnish, also seemed unnecessary. The peppers were already crunchy on their own, and need not more texture for amplification.
Mushroom Soup with Truffle Foam
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 Next, we ordered their Mushroom Soup with Truffle Foam, which was served in a tiny cup. It’s pretty hard to go wrong with truffle, so I definitely enjoyed this. Not sure why the truffle could not be infused directly in the soup itself… I cannot decide if the foam elevated the dish for me, but it was a fun experience.
Scallops with Quinoa and Cauliflower
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 We also had the Seared Scallops with Cauliflower, and Quinoa. The scallops were fresh and well-cooked, with a perfectly bouncy texture I enjoy. However, again, the quinoa that was paired with the scallops did nothing for me. It was not bad, but it wasn’t great either. The quinoa added a sourness and tanginess to the dish, but not in the way I’ve often experienced like with lemon or lime zest. The latter often brings freshness to the seafood, the quinoa just added sourness.
Pasta Vongole
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 Lastly, we ordered the Vongole, as we wanted some carbs to fill up on, without ordering too many additional dishes. So far, we had not had any real hits with any of the dishes… and did not feel like we should keep ordering in the odd chance we got a hit. We had to wait a while for the Vongole as the chef had apparently left the restaurant. When it finally came, I was a little disappointed with the portion, but the pasta itself tasted fine. No different than many of the other Vongoles I’ve had. I did appreciate that the clams were fresh and clean (i.e. no sand), which can be rare in Hong Kong.

All in all, I did not have a bad experience at Mustard. Maybe my expectations were set a little too high from being turned away the first time. I mean, this restaurant has to be amazing if their waiting list was that long. Also, I have to be honest, that I have very unsophisticated and uncultured tastebuds. I prefer simple and comforting dishes, nothing too fancy, which I think is what Mustard is about. I felt very much that they were trying to elevate dishes that have been perfected, by adding foam, or quinoa, or what-have-you. For unsophisticated me, it did not work. But it might work for diners who are more attuned to the finer things in life. Service was friendly and fast, which is what you would expect from a restaurant of this size. Worth a try if you like your dishes done fancy and creatively executed.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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$400 (晚餐)
推介美食
Mushroom Soup with Truffle Foam