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2014-08-11
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Tabibito is an Okazu (Japanese tapas) restaurant situated in Po Hing Fong, Sheung Wan. If you don’t live around the area and you’re not willing to take a taxi up the slopes, then you’re in for a light cardio workout- but hey, you’re doing it for the food!My friends and I arrived at around 11:30 on a Saturday morning and didn’t have to queue, but after an hour more and more people started coming. A word of warning- you have to wait outdoors, so bring a hat and some mosquito repellent!The restaura
My friends and I arrived at around 11:30 on a Saturday morning and didn’t have to queue, but after an hour more and more people started coming. A word of warning- you have to wait outdoors, so bring a hat and some mosquito repellent!
The restaurant itself is quite compact, with simple wooden decor and lots of natural lighting. As you can see from the images, the exterior sliding doors were left wide open, which made it a little bit hot from time to time even though there was air conditioning. My advice would be to avoid anything long-sleeved- at least until the summer months are over.Brunch is only served during weekends, and there is a plentiful selection to choose from. I know that most food bloggers usually try to order different things from the menu…but for some reason, all three of us wanted the mentaiko pasta. Maybe it’s because the pasta has been highly recommended all over social media or because we just really needed something more substantial after walking around in the heat, but I definitely don’t regret our decision!
Our pastas took around 20 minutes to cook, which we didn’t mind because after all, brunch is meant to be a relaxing affair, and it meant that the food was made to order. The pasta itself is, in my opinion, a good size for the price that you pay- though people with really voracious appetites might consider ordering a couple of sides to go alongside it. I absolutely loved the creamy, spicy, umami-richness of this pasta, which also had a lovely al-dente texture. Although the pasta was filling, it wasn’t overly decadent. The mentaiko was plentiful and evenly incorporated into the sauce, and I loved how there was a small serving of uncooked mentaiko at the top which you could mix into the pasta for an elevated flavour and texture. Needless to say, I pretty much had to restrain myself from licking my plate clean!I’ll definitely be coming back to Tabibito to try more of their brunch options and hopefully even dinner sometime!
張貼
