Read full review
2015-10-01
3734 views
This restaurant is located on the 10th floor of an industrial building in Kwun Tong area, or shall be in Ngau Tau Kok more specifically. Therefore I think the majority of customers who come here have similar intentions, or no one knows there is a restaurant here if otherwise. I came here in an early afternoon of a particularly quiet weekday which gave me pretty much sufficent spaces and time to do my photo shooting around the whole restaurant.Unlike the contemporary style of most newly open rest
I came here in an early afternoon of a particularly quiet weekday which gave me pretty much sufficent spaces and time to do my photo shooting around the whole restaurant.
Unlike the contemporary style of most newly open restaurants in recent years, this has a very strong 70s, 80s vintage style no matter in terms of interior design or decoration.
Two comments on the menu. 1. the description of every single dish is too simple in which customers are unable to understand without any further information; 2. you will know how expensive it is when looking at the quantity of the food at the following:
The Carbonara Gnocchi includes bacon, onion, garlic and 64℃ egg. I could not get any ideas about what it is when looking at the Chinese name of this bit, while the English name "Carbonara" gave me a broader picture knowing that it might be cooked in a traditional form of creamy white sauce with cheese. Since the potatoes are not that much, the cabonara sauce covers them entirely making every taste is full of creamy sauce and cheesy feeling. However, the sauce itself can be a bit stronger in taste since the taste is lightened when eating with potato.
All presentations are like some fine dining dishes, while this "Chicken" gives me the same perception too, except those three corn fingers which are placed to form a weird shape. Again this is too little in terms of quantity, yet it brought me a quite interesting feeling towards the corn mash and sauce. The very "intensive" (meaning the quantity) chickens are obviously not fresh enough with a bit of chilled flavour although special seasonings were added to try covering this fault. The corn sauce is rich and creamy enough enabling me to stir it with all the other ingredients and eat at once to have a better gradation in terms of taste. Pigskin is crispy, yet tasteless that needs some corn sauce to enrich the flavour over its unique texture.
Both desserts are special and quite new to me. It would not be too sweet;
while the guava one caught most of my attentions. It is fresh with a bit of sweet as well as sour taste which is very interesting and suitable for enjoyment after main courses.
Post
