影片
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2008-05-20
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We had essentially the same menu as the previous reviewer, a couple weeks ago but my friends and I are more ambivalent about our experience.What we liked:1. the smoked fish was fantastic, smoky enough, the meat was tender and flavourful, probably the best dish the whole evening.2. the chicken smelled really good when it was brought to the table, the skin was nice and crisp but the meat was ok and according to my friend who ate the wings, they were on the dry side3. some pieces of the suckling pi
What we liked:
1. the smoked fish was fantastic, smoky enough, the meat was tender and flavourful, probably the best dish the whole evening.
2. the chicken smelled really good when it was brought to the table, the skin was nice and crisp but the meat was ok and according to my friend who ate the wings, they were on the dry side
3. some pieces of the suckling pig was good but the skin was tough instead of crisp over some areas, and I agree that I miss that thin layer of fat under the skin too.
4. the crispy jasmine rice + the dried squid of the rice pot dish; I didn't even bother to try the fresh squid and those who did said it didn't really taste anything.
5. the various sauces and condiments were quite interesting but most of them added nothing to the dish (eg. the kamquat marmalade) or in fact distracted from the original flavours (like for the smoke fish) and some did not taste what they were supposed to taste (the oyster puree that goes with the abalone, the `flower' sauce that tasted more minty).
what we did not like:
1. It is not as clean as what i would expect: the first thing I noticed upon sitting down was a crumpled used transparent glove for eating the chicken on the floor, probably left from the night before, the floor looked unswept.
2. the inexperience of the wait staff: there were only 3 tables for the night but when i gave the name and time of reservation the staff at the door did not know where to seat us and told us that she had to go in to check; our reservation was at 7pm and when we arrived at a bit past that, they were just beginning to set our table; when we asked for more ice for the champagne bucket the staff thought we wanted it inside our glasses (much to our horror!); when we asked about the water that tasted quite bad one staff told us that it was bottled water, later on another staff told us that it was boiled tap water. For someone who is so well travelled and sophisticated as the owner, one would expect a better trained staff and more attention to detail.
3. the lukewarm temperature of many dishes: maybe we have to wait for the owner to go around doing her introduction (which was actually quite pleasant). This was especially a problem with the No Sharks Fin Soup because unlike the experience of the previous reviewer, ours was thick with cornstarch and it took the server forever to dish out the fake sharks fin, it was glutenous by the time we ate it.
4. Foodwise, we found the abalone ok although I never see the point of fresh abalone but the chicken feet jello did not have the chicken flavour that one might expect; we also did not like the lobster with cheese that did not come together: it looked more like adding the cheese mixture onto a steamed or boiled lobster and bakinig that for a bit, the traditional hong kong baked lobster with cheese is much much better; the fish made 2 ways (1/2 poached in olive oil, and 1/2 steamed with pepper and herbs) was overdone.
5. The portions of some of the dishes were ridiculous: one chicken liver was cut into 6 servings. We like the vegetable carpaccio platter but the portion was too small, literally one string bean per person. I wish she'd do away with the dishes perceived as expensive (abalone and lobster) and serve us more of her flavourful organic vegetables.
So overall, I think the owner/chef can do a much better job than what she is currently delivering.
張貼