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2009-05-08
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This was my fourth time eating here and I found everything to be quite consistent. The food and service are still of high quality.I like coming here for meals that will suit a nice wine without overpowering it. It would be a wonderful thing if more restaurants adjusted their pricing to encourage BYOB: the zero corkage at Fusion 5th Floor is what keeps me coming back.For the appetizer I had foie gras, nicely pan-seared and presented on a slice of fig. Flawless prepared, this tasted very good and
I like coming here for meals that will suit a nice wine without overpowering it. It would be a wonderful thing if more restaurants adjusted their pricing to encourage BYOB: the zero corkage at Fusion 5th Floor is what keeps me coming back.
For the appetizer I had foie gras, nicely pan-seared and presented on a slice of fig. Flawless prepared, this tasted very good and similar to what I have enjoyed here in the past.
Since my friend had brought along a very nice Brunello to drink, we both had the rib eye steak. It was not a memorable cut of meat, but the flavor was rich and it was properly cooked. Since the objective was to have a meal that complimented the wine, I was satisfied.
Dessert for me was a sumptuous piece of mille feuilles (aka Napoleon cake). This was my first time trying it here and I was surprised at how good it was. Highly recommended for those with a sweet tooth: the pastry was flaky, the cream filling was not too heavy, and the strawberries were fresh and sweet.
Top marks for service this time. Our waiter was polite, friendly (not Friendly, of course), and attentive. When my friend went out to take a call, the waiter brought a cover for his dish. Our wine glasses were never left empty for long, and the waiter struck up a discussion about the wine (in typical HK fashion, speculating about its price ). He is probably an F&B student or aspiring restaurateur, and good on him. It is that kind of involved and thoughtful waiter that makes the difference in providing good service.
张贴