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2010-01-07
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This newly opened restaurant is quietly located in the back streets of Causeway bay bordering the outskirts of Wan chai, the evening I visited there were only 2-3 occupied tables including ours.Although it looked quiet with only 3 occupied tables, I felt the music was slightly too loud to engage in a relaxed conversation.Apart from lacking the social involvement, the whole process of food was good, its starters and desserts were semi buffet, firstly started off with the salad bar, picked whelks,
Although it looked quiet with only 3 occupied tables, I felt the music was slightly too loud to engage in a relaxed conversation.
Apart from lacking the social involvement, the whole process of food was good, its starters and desserts were semi buffet, firstly started off with the salad bar, picked whelks, prawns, ham, pastas.
The salad tongs were a bit weak at picking food, and easy to lose grip.
Anyway the prawns were ok, and the whelks were ok, after we were about finished with the starters, they asked us if we wanted the soup to be served. I felt the service was quite appropriate, they did not rush us to have the soup served. We opted for mushroom soup, the mushroom soup was slightly bland and watery, but had bits of dried mushroom in it, and a few drops of truffle oil on top, which matched really well with the soup.
After the soup was finished, the mains were served, fish with grapefruit sauce and escargots with mashed potato. The fish had a few bones in it, but was well complimented by the fragrant grapefruit sauce. As for the escargots, it is usually a starter so it was a bit weird as a main dish, the mash was better than expected because there were big bits of potato in it, and slices of mushroom too, I would have preferred button or western type of mushrooms to be used, and there was also a fair amount of bacon in it too. Comparing the escargots to the ones previously served, the one we had looked a bit overbaked.
Finally, it was dessert time, there was ice cream and soufflé included, the soufflé tasted quite powdery, but otherwise it was ok, after that went to the dessert bar got this roll, which is basic like a jelly roll with cream inside (cheung fun).
There was crème brulee, which was of nice thick texture, and baked apple tart containing raisins.
The tofu pudding was like firm mousse and not too sweet.
Overall the meal was quite relaxed and good.
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