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2012-08-06
2940 瀏覽
Early dinner on a Tuesday; we had no wait at all in this little tucked-away private kitchen.The space is set up as a gallery, and the atmosphere was Asian/Modern/Industrial. I liked it, it's a nice change from the more conventional Chinese banquet-type restaurants.We started off with a pitcher of sour plum juice and a pitcher of sugar cane juice (Er, evidently we were super thirsty.) Both were super refreshing, and made a good counter balance to the heavily spiced food.Dinner (at $388 pax) was
The space is set up as a gallery, and the atmosphere was Asian/Modern/Industrial. I liked it, it's a nice change from the more conventional Chinese banquet-type restaurants.
We started off with a pitcher of sour plum juice and a pitcher of sugar cane juice (Er, evidently we were super thirsty.) Both were super refreshing, and made a good counter balance to the heavily spiced food.
Dinner (at $388 pax) was a set menu of about 10 dishes; the menu is presented at the start of the meal, and you can hang onto it to keep up with each dish.
I went with 2 others; my sister, who doesn't usually eat spicy food, her daughter who love spicy food but doesn't have a great tolerance for it, and I who can really put some spice away from time to time.
The 2 gentlemen (one of whom was clearly the proprietor) running the front of house were really very friendly and charming, checking in with us regularly and giving a head's up to my non-spicy eating sister on the particularly hot dishes.
Favorites:
1. The stewed beef with chili. This wasn't really a hot dish, but the flavors were complex and was my 2 eating partner's favorite by far.
2. Ma Po tofu. The signature dish. Fantastic quality tender tofu, and the sauce was wonderful, dry-cooked and beefy.
Passes:
1. Sweet tofu dessert: this was really boring, even for a palate cleanser. Considering how good the tofu in the Ma PO tofu was, I expected better.
2. Giant Prawns with fresh chilies: this really didn't make any sense; the flavors didn't mesh well, it seemed like an excuse to put some seafood into the meal. We didn't bother finishing this plate.
In all, this private kitchen does a nice interpretation of Sichuan's greatest hits; though definitely tweaked for the HK palate. I liked the atmosphere and the service and it's worth coming here once in a while. For those looking for truly authentic, burn-a-hole-through-your-stomach-lining Sichuan food, though....keep looking.
張貼