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2024-11-21
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Latest addition to Chef Vicky’s budding culinary empire, a casual diner that serves easy everyday dishes in a more relaxed setting at reasonable price points. Thankful for KOL’s arrangement that we were able to snatch a spot during the shop’s soft opening with Chef Vicky himself came to greet and introduce the shop to us.Baby oyster chowder to start. Chef Vicky said this dish reminds him of his time working in the USA. A very heart warming start for the evening. Red Prawn Linguine. Size of the r
Baby oyster chowder to start. Chef Vicky said this dish reminds him of his time working in the USA. A very heart warming start for the evening.
Red Prawn Linguine. Size of the red prawns were more shrimps to me than prawns. They were fresh tho. And Chef Vicky said the pasta were al dente in an acceptable way to the HK diners, to which we all agreed.
Egg Yolk Raviolo. The egg yolk was visually pleasing and complemented perfectly with the spinach and Parmesan sauce beneath.
For mains, Chef Vicky recommended us to try the Barbeque Chicken with a fermented habanero chili sauce on the side. We also ordered some tater tots for sharing. The chicken was nicely marinated with wafer thin crispy skin. The wait was long though and the server apologetically gave us 3 servings (!!!) of tater tots to make sure they were hot when we had the chicken.
Overall, while there is room for improvement in terms of the speed of the service, a nice casual diner that one would return to for some hearty, all-time favourites.
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