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2014-11-18
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Tucked at the back street of Hollywood Road on a a quite corner, it was the newly opened Italy restaurant which owned by famous local chef David Lai who running several restaurants and bakery in Hong Kong. With a solid reputation for providing comfort eating rather than frivolous fine dining , David is also the owner of French cusine Lot 10 in Sheung Wan.The dinner was divided into two time section and we went for the first section from 6:30pm. Step in the doorway, we found the restaurant simply
Tucked at the back street of Hollywood Road on a a quite corner, it was the newly opened Italy restaurant which owned by famous local chef David Lai who running several restaurants and bakery in Hong Kong. With a solid reputation for providing comfort eating rather than frivolous fine dining , David is also the owner of French cusine Lot 10 in Sheung Wan.The dinner was divided into two time section and we went for the first section from 6:30pm.
Step in the doorway, we found the restaurant simply decorated in a tastful and modern way with gray wall and wooden furniture. Also, a mini cocktail bar facing towards the dinning area makes the space more lively for this little restaurant.
To begin our dinner, we need to weight our choosen alba truffle and it cost about $799 per each.
First come the appetizer as the Charcuterie platter $155 with chorizo, jamon iberico, saichicon and lardo. This platter is on my must eat list since they really taste terrific. Flavored by some paprika perhaps , the lardo really taste so yum and I could not stop eating until I finished the whole platter of ham and lardo.
Then come the Mushroom veloute $98 , this is one of the dish that should paired with the white truffle. The staff shaved the truffle onto the soup and the fragrance spread all over it . The aroma of white truffle really match with the mushroom veloute . With the truffle immersed into the soup , the taste of both turn out be delicate and irresistible .
The main dish Frog leg provencal $120 , though the juicy meaty drum stick coated with the crunchy batter which nestled on the gooey egg yolk and ailoi seems so tempted to me. It's pity that the whole dish turn out to be quite bland by not seasoning well I think.
Another main dish Bone marrow rossito $145 is the savoury dish which we cannot stop eating with truffle added to it. It's creamy texture of bone marrow and chewy Italian rice with white truffle added to it enhance the aromatic flavour of the whole dish.As we dinning, chef David come over to his customers to say hello and was told by the restaurant menu changed weekly. I think it' s a great idea in doing that to add novelty value to the dinning experience.
For the most exciting part, here comes the Vanilla icecream $ 65 per 2 scoops with truffle peeled on it . Wow, it just a sinful dessert that I can't get enough of it !
Ended with some special treat minI caneles is simply perfect for both of us.In general, a pleasant dinning despite with some staffs don't have much knowledge about their food serving to their customers. But the chef is very nice and come over to communicate with his customers and help us to peel truffle for the food while other staffs are busy entertaining other customers.
My Verdict : As compared to other local hotel restaurant, I think the price of the food here is reasonable and cheaper especially for the truffle dinner. Around $ 100 dollars per course for the general dishes is quite affordable. Since this is not the 5 star hotel restaurant, so don't expect the 5 star service here. But for people who want a warm family ambiance within a little restaurant with no service charge added into the bill and some decent Italian dishes it definitely worth to visit.
张贴
