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2015-09-03
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SOUVLA might be the kind of place that has been sticking around for some time, that you are curious about every time you pass by but end up never venturing in for various reasons. Although visible from street level, the restaurant is in fact located on the first floor of an old building, right at the heart of Lan Kwai Fong. The inside is modern and spacious and has the vibe of a cool urban hangout/bar. Although this would no doubt make a great choice of location for drinks, SOUVLA is primarily a
SOUVLA might be the kind of place that has been sticking around for some time, that you are curious about every time you pass by but end up never venturing in for various reasons. Although visible from street level, the restaurant is in fact located on the first floor of an old building, right at the heart of Lan Kwai Fong. The inside is modern and spacious and has the vibe of a cool urban hangout/bar. Although this would no doubt make a great choice of location for drinks, SOUVLA is primarily a restaurant with a sizable and stylishly illustrated menu full of Greek words that, as fancy as they might look, are not always easily decipherable. Don’t worry though, if in doubt wait staff are eager to explain the menu to you.
Service is hearty and both staff and patrons share a good vibe that make you want to stick around for another drink or two. But in terms of food, it really comes down to your tolerance level for foods that are heavy on unusual herbs and spices. Does the restaurant adapt to local tastes? Absolutely. The menu includes a fair selection of choices that are not particularly Greek or choked full of spices or herbs that are alien to Italian or French cuisines. If you want to play safe, go for one of the roasted or baked meat dishes—those are pretty much standard.
All in all, SOUVLA has taken the time to cater to those who are keen on trying out some of the more popular Greek dishes while taking into account the preferences of its international audience. And it offers a warm hospitality that is so integral to Mediterranean culture.
Food Rundown
Dolmades ($75)A classic Greek appetizer: these are grape leaves stuffed with rice and spices and simmered in broth. This was very heavy on parsley and mint, but the rice was soft and nice. I preferred to serve it without the yogurt.
Taramasalata ($70) – smoked roe, lemon garlicThis was super smokey indeed and it was practically a fish roe mousse. If you don't like your food to smell too fishy, you won’t like this. Otherwise it goes well with pita bread as an appetizer.
Biftekia ($95) – beef, pork meatball, lahanosalataAgain very heavy on herbs and perhaps slightly too salty for our tastes.
Kalamari Tiga ($95)We thought this was the best appetizer. The surnac chili sauce was delicious with deep-fried calamari.
Warm Pita bread ($30)These tasted very different from usual pita breads - this was more soft, less gooey, and the flour smelled fresh.
Roast Chicken ($185) – potatas sto forno, horiatikiThe roasted chicken were too dry, unfortunately. The bed of yogurt was distinctively Mediterranean, but at this point I was really beginning to miss my chicken shiwarma wraps from England. The horiatiki was just a spoonful of chopped up tomato and cucumber dices on the side. The roasted potatoes were really good though.
Slow-cooked Lamb ($285) – Cypriot grain salata, lemon yoghurt and pomegranateThe lamb was nicely flavored, but again a little dry – it was served together with the yogurt sauce (which was very refreshing). The Cypriot grain salad was very nice.
Golden Greek Time ($95)Vanilla, Mastiki, Honeycomb, Chocolate, Salted caramel
Holy –, this is good. I have had mastic ice cream in Istanbul and loved its sticky consistency. The ice cream was less solid here but we used a fork and knife to open it up anyway. The golden fried skin was probably more for the show, but the highlight was definitely the salted buttered caramel. We emptied the whole jar in minutes.
张贴
