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2021-10-20
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(English review at the bottom)大部分食物都正，可惜有敗筆。海運好多閒餐廳都滿座，但這裏卻可以walk-in，究竟發生什麽事？首先是包裝問題。美感是主觀的，你可以話我好mean，但我的確有以下感受：名稱和門面裝修都好leung，餐牌和入口都沒有菜式參考圖片，完全反映不到這裏食物的質素，也不能讓人猜到將會吃到什麽樣子的東西，甚至連是川菜都不明顯。明明食物做到fusion的感覺，卻造了個潑自己冷水的入口。如果不是其他餐廳滿座，我沒有意欲進去。另一個問題是服務。侍應尚算有禮貌，但也頗有不足：- 可能其中一位負責我座位的侍應是新人，他準備餐桌時有餐具掉到地上，上菜時也沒想好就亂放（例如個pan支手柄隊住我心口的敏感地帶，你懂的）。- 之後，他給我們welcome drink的時候，我不問的話他都不告訴我們那是鳳梨威士忌。假如有人酒精過敏，不知道後果會怎樣……- 再之後，他給我們上棒棒雞的時候，一放上桌不問我們就立即敲碎給人打卡的裝飾（盛著醬料，貌似洋葱的透明麥芽糖結構）。真的o嘴，隔離枱侍應都問過食客，等拍照完才敲碎和攪拌棒棒雞。- 晚上9點前已經last orde
大部分食物都正，可惜有敗筆。海運好多閒餐廳都滿座，但這裏卻可以walk-in，究竟發生什麽事？
首先是包裝問題。美感是主觀的，你可以話我好mean，但我的確有以下感受：名稱和門面裝修都好leung，餐牌和入口都沒有菜式參考圖片，完全反映不到這裏食物的質素，也不能讓人猜到將會吃到什麽樣子的東西，甚至連是川菜都不明顯。明明食物做到fusion的感覺，卻造了個潑自己冷水的入口。如果不是其他餐廳滿座，我沒有意欲進去。
另一個問題是服務。侍應尚算有禮貌，但也頗有不足：
- 可能其中一位負責我座位的侍應是新人，他準備餐桌時有餐具掉到地上，上菜時也沒想好就亂放（例如個pan支手柄隊住我心口的敏感地帶，你懂的）。
- 之後，他給我們welcome drink的時候，我不問的話他都不告訴我們那是鳳梨威士忌。假如有人酒精過敏，不知道後果會怎樣……
- 再之後，他給我們上棒棒雞的時候，一放上桌不問我們就立即敲碎給人打卡的裝飾（盛著醬料，貌似洋葱的透明麥芽糖結構）。真的o嘴，隔離枱侍應都問過食客，等拍照完才敲碎和攪拌棒棒雞。
- 晚上9點前已經last order，而且非常積極想收走食物。只能說他們配合防疫規例不遺餘力。
不過，食物的確不錯：
- welcome drink好香，隔離枱都聞到，擺放精緻，一上桌就覺得：啊，原來這裏也不是這麽leung啊~算是好開始吧。
- 餐前小菜小紅茄調味很好，很甜很開胃，不酸，不腥。
- 香片很甘香，選茶不hea。
- 棒棒雞的汁最正，麻香而不太辣，我留來點其他食物吃。
- 牛舌上的辣椒不會奪取好香的牛肉味。如果厚一點口感可以更好。
- 極鮮甜的去殼蟶子結合帶有近似百合花香的剁椒，非常有驚喜。如果墊底的粉絲多點就更好。
- 孜然羊扒好香。可惜肉太乾，過火了。
- 百合炒秋葵，不過不失，就是分量……算是前菜的分量吧。
- 螞蟻上樹，遺憾地帶有我不喜歡的中式油味。
外面的景色就不用說吧。對著中環海景還可以說什麽？
看得出厨師下過功夫。不過如果各方面都有改進，就可以對得起晚飯的價錢。
Most food was nice, but there were quite some flaws in other aspects. Many other restaurants at Ocean Terminal were full, but we could walk-in this one. What happened?
First thing: branding. Beauty is subjective. You can say I am mean, but I do have the following feelings: the Chinese name (the English name is fine though, but apparently it didn't appear at the store front) and the store front decoration were far from stylish. Moreover, there were no reference pictures of the dishes on the menu nor at the entrance to give a hint of the quality of the food here. Diners may be walking in not having a good expectation of what they were going to eat, and it may not be obvious for all that it is a Sichuan restaurant. Despite it served fusion food, the entrance was a disaster. I did not actually want to get in if wasn't because nearby restaurants were full.
Another issue was service. The waiters were largely polite, but there inadequacies:
- Maybe one of the waiters who was in charge of my seat was a newcomer. When he was setting the table, some cutlery fell on the floor. He also placed dishes without much thinking (for example, placing the pan having handle pointing right at sensitive glans on my chest).
- When he served us welcome drink, he wouldn't tell us it was pineapple whiskey before I asked. If someone was allergic to alcohol, what would the consequences be?
- Later, when he served us Bon Bon Chicken, he left us no chance to take a picture of the cute transparent onion-shaped sugar mould holding some sauce, which was obviously designed to draw eye balls. He just placed the dish on the table and smashed the decoration right away, leaving our jaws dropping on the floor. In contrast, waiters for other tables asked their diners to take pictures before smashing and stirring.
- The last order was due before 9pm, and they eagerly tried to collect our unfinished food. I could only say that they spared no effort to comply with the COVID regulations.
However, food was not bad:
- The welcome drink was so fragrant. I could smell it from across the table. The display was exquisite, which gave quite a nice start as I suddenly started feeling this place was not that old-fashioned.
- The side dish, a petit tomato, was well seasoned. It was sweet and appetizing, not being sour nor fishy.
- The xiangpian tea was fragrant. I could see they were heartful in choosing this tea,
- Bon Bon Chicken carried the best sauce, being sufficiently numb but not too spicy. I saved it to mix with some other dishes.
- The chili did not destroy the fragrance from the beef. Though the texture can be better if it was thicker.
- The super fresh and sweet unshelled razor clamps combined with chopped peppers carrying a lily-like fragrance created such a pleasant surprise. It would be great if there was more vermicelli at the bottom.
- Cumin lamb chops were nice smelling. It was a pity that the meat was too dry, Overdone.
- Stir-fried okra with lily bulbs... not much to expect I guess but only served in the portion of appetizers.
- "Aunts climbing up a tree" (sauteed vermicelli with minced pork), unfortunately I did not enjoy its smell of Chinese oil.
Needless to say, the scenery was nice. What more can you ask for when you have the Central harbour view?
I can feel the hard work by the chef. But to justify the price, improvements in different aspects are necessary.
張貼
