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2018-07-26
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I had a lot of high hopes before coming here, as there’s been so much buzz about Pici in Hong Kong.I love Trullo in London and was expecting Pici to be something similar in HK!Sat at the chef’s table watching the girl making pasta... I was already concerned, because she’s using a huge mountain of pasta trimmings to re-make pasta. I agree with avoiding food wastage, but this mountain of pasta trimmings looked like it already had a good work out before and therefore the gluten is highly strung. Th
I love Trullo in London and was expecting Pici to be something similar in HK!
Sat at the chef’s table watching the girl making pasta... I was already concerned, because she’s using a huge mountain of pasta trimmings to re-make pasta. I agree with avoiding food wastage, but this mountain of pasta trimmings looked like it already had a good work out before and therefore the gluten is highly strung. This was true when the pappardelle arrived, it was very chewy... we shared this dish and the meatballs (very salty) and were full, because of the gluten being over worked like hell!
The head chef should taste the food before they go out, or have a review with his team. This was a very disappointing first impression and unlikely to try again..!
张贴
