影片
更多
2016-11-24
2895 瀏覽
“Secret” home-dining restaurants are increasingly popular in Hong Kong and Tasting Court is no exception. After hearing positive reviews from friends, I decided to book this restaurant for an out-of-town visitor in the hope that it would be an “authentic” experience. Booking. The booking process was relatively straightforward, with the owner (I believe) whatsapping to confirm the address and booking time ahead of time. Location. Located in a residential area in Happy Valley, the restaurant was n
Booking. The booking process was relatively straightforward, with the owner (I believe) whatsapping to confirm the address and booking time ahead of time.
Location. Located in a residential area in Happy Valley, the restaurant was not the easiest to find. The entrance was not very enticing either. Perhaps it didn’t help that it was pouring down with torrential rain. Do your Google Maps research before visiting!
Ambience.Once entering the “restaurant” (perhaps more appropriately a converted apartment) we were seated very quickly. There were 2 large tables and1 small table on the first floor, with another private room on the lower floor where the toilets are found. I must say that while it didn’t feel like a restaurant, neither did it have a homely feel to it. It was a cross between the lighting of an industrial space and furniture of an antiquated living room. There were some incredibly loud guests that nice so that of course affected the ambience, so will depend on your luck.
Service. Very old school – think of your elderly relatives – so definitely not refined or polished. I don’t think this the selling point of the restaurant so don’t have too much expectations on this end.
Food. The restaurant places a lot of emphasis on the heritage of their food. With a lot of local techniques and ingredients no longer used today. Alot of dishes described below can no longer be found in restaurants which is nice.
Fried Enokitake mushrooms
This was a great dish as a starter, especially with the wine - which we brought which was great as they have a BYOB policy. It was crunchy, not too oily and flavourful. Clams in Wine
The clams were succulent, meaty and full of flavour. The clams are no doubt fresh, but perhaps not too special a dish. Home-styled Char Siu
This is a unique take on the traditional char siu dish. The restaurant made the sauce themselves and the flavours were on point. The char siu was not roasted in the traditional way, but more simmered in sauced which worked out well.Soy-sauce Chicken
Again, another local favourite dish. Nothing fancy but very well executed. The chicken was flavourful without being too overpowering, and the meat was tender.
張貼
