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2012-09-03
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..Trio of Pesces Crudo $318. Too pricey for the portions by HK standards, with not many pieces. From price point of view I won't recommend this at all. However from the taste side, it was decent indeed. The Geoduck with Espelette Pepper and Lime was the highlight definitely, but you can order that separately. Scallop with Mandarin Oil was also decent but it seemed like half a Hokkaido scallop was further sliced up into 3 extra thin pieces, which makes it 1/6th a scallop by bite. Seri
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Trio of Pesces Crudo $318. Too pricey for the portions by HK standards, with not many pieces. From price point of view I won't recommend this at all. However from the taste side, it was decent indeed. The Geoduck with Espelette Pepper and Lime was the highlight definitely, but you can order that separately. Scallop with Mandarin Oil was also decent but it seemed like half a Hokkaido scallop was further sliced up into 3 extra thin pieces, which makes it 1/6th a scallop by bite. Seriously, would anyone order this at $178 individually? Same thing goes with the Amberjack Hamachi with Bitter Italian Aperitivo and Chives which had 3 tiny pieces. Way too aggressive in pricing, even if it tasted good. ~ 2.5/5.
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$268. This 1st steak on the 1st night gave me high hopes, as it was obviously an F1 type Australia Wagyu muscle from near the front shoulders, carrying a great balance between Wagyu Oil and Meat Flavour. You can see the marbling and meat quality from the photo alone. I have always thought F1 Wagyus are the way to strike the right balance. 4.5/5 But during another round of this on another night, it was blahhhhh..... .
Roasted Bone Marrow with Preserved Lemon Gremolata with preserved Lemon and Parsley. $178. This was roasted well, but the seasoning and balance was too extreme. It was really herbal and lemony at the same time. Yet was under-salted. Getting there, but I think too much sour seasoning elements but not enough salt compared to the competitions. 3/5.
Lamb Sweetbreads with Fennel. $158. This received mixed feedbacks. For me, the frying part of the equation was spot on and unlike many pretentious sweetbreads in town, this was cooked just below well done with a pinkish side in it somewhere. But the fennel crust was a little too hard. Some people commented that they expected more Offals Taste, which is not wrong, but I guess normally sweetbreads are more on the milder side, kind of like Lamb Brains or tofu? ~ 3.5/5.
On a 2nd night, ordered the same cut of Wagyu Square Steak as posted Above. $268. Quality was really bad and bland, also mushy. It was funny how this contrasted so largely with the above same steak ordered on another night. Totally not acceptable. I know new kitchens need time to warm up and become consistent, but this SURELY CANNOT BE THE SAME PIECE OF MEAT FROM THE SAME SUPPLIER! In fact, I have experienced similar results under the Dining Concepts Group restaurant especially at Bistecca, where meat quality varies so much and seems suspect sometimes. Eg. Prime Grade meat is definitely not Prime grade quality, you can visually see it and also taste it. ~ 1/5.
70 Days Plus Dry Aged Rib Eye 38Oz. $1568 Bone-On. I suspect the Broiler used wasn't really hot enough to give this a nice crust and mallaird reaction, it was lacking good aroma and the crust was dryish rather than crisp at the edges. Dry-Aging wise this did pulled off the trick, as the meat carried that signature buttery taste and the fatty parts especially surrounding the bone had a strong funky or gaminess taste, it was proper DA'ed alright. The overall meat itself however wasn't tender enough and was majorly lacking fat marbling, especially from a rib eye cut. Out of 3 important criterias, only the Dry Age section managed to satisfy us. The meat quality selection and grilling wasn't up to expected standards yet. At this price point we expected better meat quality. ~ 3.5/5.
Tuscan Fries turned out to be more like thicker Wedges. And they were super limp soft. I think they either need to find a more floury potato, or at least triple or quadruple fry them properly. They also were quite garlicky but needed more cheese or the missing herbs. Very disappointing and weren't Tuscan fries at all. ~ 1/5****************************
It's still NEW openings.
One meal showed some promise, another meal was rather ho-hum, and I haven't even had room to start talking about the very ordinary desserts here with the limited 12 photos upload policy. Eg. the Bomboloni pieces need more frying time. Hope they do listen to honest opinions and gradually improve from thereon.... But unfortunately, Dining Concepts as a group has been known in the foodies cycle to be a little stingy with using higher quality ingredients. Overseas brand names are often imported into Hong Kong and then used to maximise the marketing part of things, but as they expand year by year using this strategy, customers have started to doubt whether they are even being responsible restauranteurs these days and not resorting to questionable tactics or ambiguous marketing, just to drive more business margins.
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