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2009-12-16
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My friends and I had high hopes for this restaurant. The waiting list was a month long, and we had read some excellent reviews of the restaurant.The dinner started off well with the restaurant serving us warm foccacia and breadsticks with our own bowls of olive oil and balsamic. The sommelier was knowledgeable about the extensive wine list. However, when the menu came it looked quite safe. Nothing jumped out at us so we went with the waiter's recommended restaurant specials for the 4 course
The dinner started off well with the restaurant serving us warm foccacia and breadsticks with our own bowls of olive oil and balsamic. The sommelier was knowledgeable about the extensive wine list. However, when the menu came it looked quite safe. Nothing jumped out at us so we went with the waiter's recommended restaurant specials for the 4 course menu.
We were informed that Drawing Room was renowned for its white truffle so we decided to add to our 4 course meal the rissotto, and scrambled eggs, both dishes served with very generous portions of shaved white truffles.
We liked both, though we were dubious about the scrambled eggs when they first arrived, which had more of a consistency of pumpkin soup. The foie gras with pigeon was tasty and well porportioned but the quality of the foie gras was average. I had the beautifully presented and richly flavoured linguine with red prawn which was pretty good but the pasta was a little on the raw side (cooking had not quite reached the al dente stage). As for the trio of wagyu, I was not wowed by any of the trios - especially not I was given a medium steak (I had asked for medium rare) - turns out they are given me the wrong plate but we had already dug into the beef tongue part of the trio so it was a bit too late to swap plates. And then there were the carrot on the plate which tasted like they had been marinated in salt, not deliberately apparently because my friend's carrot was not salty at all. My dinner was capped off with the fried broiche and ice-cream, which was hearty and a lovely surprise.
However, what was a bit frustrating was the service. They were attentive, and polite, but (consistent with many other European restaurants in HK), they still fall short. I practically had to stop the waiters from stealing my half finished plates away. I had left my cutlery in a position that should leave the waiters in no doubt that I had not yet finished. If there was doubt, would it not be polite to ask before they removed the plate? Were they in a hurry to move us onto the next course? Finally when we were paying for the bill we decided to pay on separate credit cards. I was quite surprised when the waiter said to us "does this include a tip"? When we said that it did, he said well if you pay by credit card, we don't get the tip. This whole exchange just seemed rather crude to me, at a fine dining restaurant as this. I mean, are the waiters even supposed to ask you to leave a tip?
All in all, the food had shortcomings but at the price we paid (HK$1200 per head for a 4 course meal, plus sharing of the white truffle dishes and 2-3 glasses of moderately priced wine each) we were expecting a more polished service and quality of food.
We hope that in time the restaurant fine tunes its service to make it a truly fine dining experience.
张贴