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2016-10-27
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The crystal clear blue and white, the beautiful coast line… Santorini is always one of the hit travel destinations in the world. Living in Hong Kong, to enjoy the benefits of an easy access to worldwide cuisines, we’ve much limited choices to the authentic Greek restaurants. If you are walking around the corners in the famous gourmet zone (SoHo), you probably have an impressive of that slice of blue and white at the corner, where most of the restaurants are printed in sharp colors or in the dark
The crystal clear blue and white, the beautiful coast line… Santorini is always one of the hit travel destinations in the world. Living in Hong Kong, to enjoy the benefits of an easy access to worldwide cuisines, we’ve much limited choices to the authentic Greek restaurants. If you are walking around the corners in the famous gourmet zone (SoHo), you probably have an impressive of that slice of blue and white at the corner, where most of the restaurants are printed in sharp colors or in the dark metal shadows. That is Santorini, and I am happy to see it’s expanded to Wanchai, to my door. We’ve got a very relaxing afternoon there, where most of the lunch clients are gone. The restaurant follows its original color tone and together with the beautiful paintings of Santorini or Mediterranean views, we were able to have a small bite on Santorini’s "imagination cake”. Seafood, olives, cheeses, eggplants, are the main ingredients I found in Santorini’s cuisine.
Octopus Salad
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2 讚好
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Red Soup
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Mezedakia Saganaki Cheese
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Espress
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Thinking we’ve done with all the cheese, fried or baked eggplants? Emmm, actually we were just ready for desserts! No surprise, desserts placed some shadow of Eastern sweets, which I’m not keen to. However, the authentic Greek yogurt based dessert was absolutely a must-try! It’s super simply like what you could imagine to make in your kitchen, but it might be better you buy the yogurt from Santorini first, because that’s the key! To close the entire lunch, I’ve been introduced the creamy Greek coffee and I drank it in a traditional way (with a little sugar). I really like the extra creamy taste this special “espresso” has and I’ve even more impressed when they told us the traditional Greek coffee was cooked directly with all the leftover powder at the cup bottom. Be caution NO.1, don’t take it as a shot and try to "touch the base”; NO.2, a little sugar equals to a lot.
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