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2012-11-19
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Wild Grass has a great idea, organic nose-to-tail fare in a fine dining setting, except the reality didn't quite match the concept. Here's my take:1. Service: I get that this is a French country theme and they're going for a casual vibe, but I honestly couldn't tell who the servers were. Some wore white shirts and aprons, others were just in jeans indistinguishable from the clientele. I'm not into uniforms, but how about something identified as waitstaff?2. Food: The menu is pretty simple
1. Service: I get that this is a French country theme and they're going for a casual vibe, but I honestly couldn't tell who the servers were. Some wore white shirts and aprons, others were just in jeans indistinguishable from the clientele. I'm not into uniforms, but how about something identified as waitstaff?
2. Food: The menu is pretty simple and at $390, the 3 course set seemed like good value. We had some questions, which our server couldn't answer; for that matter, as nice as she was, it didn't seem like she's tasted anything on the menu. When we pointed out a typo (what is "yellow paper salad"--turned out to be yellow pepper salad), she didn't even know what we were talking about.
I got the oxtail dumpling and my husband got the baked goats cheese (sic) for starters. The oxtail dumpling was like a gnocchi with oxtail. The baked goat cheese seemed to be in the same type of wrapping. Pretty good.
For our mains, I got the suckling pig and my husband got the beef shin. The flavors were good, but let's face it, a suckling pig is all about the crispy, cracklin' skin. My skin was on the rubbery side, as if it had been warmed up in the microwave. I was somewhat disppointed, but looked forward to dessert.
I ordered the caramel custard tart and my husband got the apple turnover. They were probably the worst desserts we've had in a long, long, time. Judging from the pig and the tart, I'm wondering if the microwave is the finishing touch to their dishes. The tart turned out to be an egg tart with a circle of caramel on the plate. The crust was not at all flaky and seemed underbaked. It was lukewarm and really did seem they defrosted the thing in the microwave and drizzled some caramel on the plate. The apple turnover? It was a petite dumpling which also had a rubbery crust. My husband said he preferred McDonald's version.
3. Value: this is my biggest pet peeve in HK. So many overpriced mediocre restaurants. At $390 for 3 courses, Wild Grass is an ok value. The appetizers and the main were not bad, but not tempting enough to go back and try other dishes on the menu. The desserts were a complete disaster. I saw an ad for chef and sous chef. Hopefully, they've filled those spots and are actively scouring a pastry chef!! In the meantime, get some fresh egg tarts from Tai Cheong down the street and stock up on McDonald's apple pie.
张贴