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2013-12-19
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I took my parents here last night, it seemed like a good combo of a cozy space with elegant food. It did deliver on both those counts, but unfortunately fell short on others...The restaurant interior is warmly lit, and the decor is simple but inviting. We went for dinner on a weekday and there was a big group having a birthday party, as well as smaller groups ensconced in booths, but it didn't feel too loud or busy at all.Then came the menu. The price has gone up now to $550, for 4 courses, whic
The restaurant interior is warmly lit, and the decor is simple but inviting. We went for dinner on a weekday and there was a big group having a birthday party, as well as smaller groups ensconced in booths, but it didn't feel too loud or busy at all.
Then came the menu. The price has gone up now to $550, for 4 courses, which I thought a little steep for what I'd expected would be a relatively low-key meal in Wanchai. The real problem is the Main Course portions - almost smaller than the appetizers and gone in a few bites! They are the type of tiny portions I would expect of a 7- or 8-course meal. Everyone was a little disappointed (and hungry...).
To be fair, the food was generally good with some real highlights. Thon-A (actually tuna tartare) with Sea Urchin got enthusiastic reviews, and the Hen Egg in Jamon broth was another interesting and tasty appetizer. My main course of Red Mullet was beautifully grilled (though it could easily fit in the palm of my hand), and topped with delicate slices of radish. For dessert, the Vanilla Dacquoise and Chocolate Tart were rich and satisfying. Everything was fabulously plated.
Charles is the host and he's perfectly charming and knowledgable. However, the other servers are what I'd consider of the typical standard in Hong Kong - pleasant but not really attentive or on the ball. After the cheese course, no one came to take our order for dessert. At all. We finally had to flag down a server.
I'm torn about whether I would go back, hopefully they make improvements to the portions and service over the coming months.
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