影片
更多
2014-04-23
21 浏览
Thanks to the nice PR manager at Royal Park Hotel, I had the chance to try out the new all-you-can-eat a la carte dinner menu at City Art Restaurant. This is a new concept in Hong Kong, and apparently the only other restaurant that does this is Ava Restaurant inside Rhombus hotel. The gist of how it works is, you are given a menu when seated, covering appetizers, entrées, pastas and sides, and you can order anything on that menu in unlimited quantities! Aside from that, there is a buffet-style s
We were a table of four, and were famished, so we did the rational thing and ordered all the appetizers .
The seafood included clams, whelks, shrimp, crab legs and oysters. The seafood was all quite fresh, but there was some sand in both the oysters and the whelks; can't really rinse them, but perhaps a different source would help? The clams were fine and quite juicy, while crab legs were full of sweet meat and instantly a favorite.The appetizers came soon after; first the soup, then a whole army of plates - it escalated quickly to a full-fledged eating competition. I will be concise so this doesn't become a tedious read:
The Lobster Bisque was good with pleasant bitter undertones typical from shelled seafoods.
The Jalepeno Salad with Spicy Fried Oyster was decent, but there was nothing spicy about it - it was more like Caesar salad with fried oyster. We ordered it twice to be sure. Quite good, but the name needs to reflect its true form, because that's how expectations are managed right?
Crostini on Chicken Liver Pate with Balsamic Onions was good with no surprises.Alaskan Crab Meat Salad with Mango and Avocado was finished in one bite, tangy and refreshing.
Marinated Calamari Salad with Spicy Red Wine Vinegar - calamari actually tasted quite fresh and was not super chewy.
White Truffle Salmon Carpaccio with Vanilla Orange Vinaigrette was similar to the smoked salmon they provided at the appetizers counter. I'm not sure I tasted the "vanilla orange vinaigrette". So much for fancy descriptive names. Again, the name could be a bit more reader friendly, "Salmon Carpaccio" would suffice, honestly.
Boston Lobster and Pappaya Salad with Vanilla Orange Vinaigrette was a big chunk of lobster on top of a small salad. I liked the convenience of the dish this since I am a lazy eater who doesn't like prying open shells.
My absolute favorite of the night was the Seafood Lasagna with Boston Lobster in Herb Tomato Sauce. It wouldn't have made a difference whether there was lobster in it or not, because the lasagna was so good! The pasta was slightly softer than al dente but it was a lasagna so the sauce mattered more to me; the tomato sauce was nicely blended - tangy and not acidic, and best of all, they didn't skimp on the cheese, giving the dish its wonderful chewiness.
Papardelle with porcini mushroom and chorizo sausage in cheese cream sauce was nice and the papardelle was suitably firm. Cream sauce was creamy and not powerfully salty, which was appreciated.
Australian Wagyu Beef Ribeye steak with red wine reduction. Seriously, can they stop with the long, tedious names already? Why can't it just be a Australian Wagyu Ribeye? Do they think people will tell their friends, 'hey I just had a great Australian Wagyu Beef Ribeye steak with red wine reduction the other day, you should totally try it'? It almost feels like Sometimes, less is more, and if diners have trouble inferring that a ribeye means steak, then the staff, which were very welcoming, will be ready to talk them through the menu.Ok enough ranting, the ribeye was actually quite juicy and tender and besides the portion being too small and the name, I have no complaints.
Australian Wagyu Beef Sirloin Steak with truffle gravy was surprisingly not as flavorful as the ribeye, which I expected the opposite. Anyhow, I was completely stuff at this point, but the dessert counter still offered many, many varieties of sweet eats complete with ice cream fridge and a waffle station. Until next time...
:||Good For||::Completely pigging out to good quality a la carte
张贴
