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2009-12-16
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We went to the restaurant during its soft opening in late November. I was happy to see a NY style Italian restaurant finally open in HK. The restaurant also tried to introduce the concept of eating local to HK, which I think is a lot more important than organic. It just makes much more sense to eat fresh local ingredients than something that's shipped from overseas and days or weeks old. The menu is very simple and divided into vegetables, pastas, fishes and meats. There is also a black boa
The menu is very simple and divided into vegetables, pastas, fishes and meats. There is also a black board with pizzas and special appetizers for the day. Overall, I think the vegetables and pizza are very good but the pasta and mains are just so so…
To start, we shared the a number of vegetables including buttered fennel, rapini, beetroot salad, mixed fresh market vegetables, mushroom with polenta, meatball and mozzarella. The fennel and beetroot were great, the vegetables were fresh and very sweet. I thought rapini would be like broccoli rabe but it turned out to look and taste like Chinese Choy Sum sautéed with garlic and I thought it was expensive for $60. While I understand the restaurant wants to showcase the freshness of the market vegetables so they were simply sautéed and salted, I thought it can use more something to enhance the sweetness of the vegetables. My favorite dish was the mushroom with polenta - the highlight was the polenta which was so light but creamy and full of flavors (I'm guessing a lot of butter and cream went into the tiny pot) and it was enhanced by the earthy mushrooms. The meatballs were also very good, it was juicy, light, had a good bit to it and was served with a great tomato sauce. But I thought it was expensive at $100 for 2 pieces only… Now finally the home made mozzarella was a big disappointment. I love mozzarella and was really looking forward to some creamy and soft goodness and although Pubblico's mozzarella was very good in texture, the texture turned out to be stringy, rubbery and tough.
For the mains, we shared a pasta with mixed ragu, steak, pork and the rabbit. The only main that's worth mentioning is the steak, which was grass fed so it had a nice flavor and the meat was properly charred. The pork portion was really small, it was 2 thin slices severed on top of the farro, and the pork was dry, maybe because it was cut too thin.
I think one of the most outstanding item at the restaurant is the pizza. We had the plain with mozzarella and tomato sauce. The sauce is put on top of the pie rather than the first layer. The restaurant definitely makes a good tomato sauce and combined with the mozzarella made the pizza heavenly. The crust was doughy enough to be chewy but crispy at the same time. Surprisingly, the pizza was my favorite item from the night of everything we tried.
The restaurant trained the staff well, they were knowledgeable about the food and were able to answer all of our questions related to the menu.
張貼