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2014-08-11
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I have been looking forward to eat here since a yr ago when I first heard that Jamie is going to open a new restaurant in hk. Tried to come here during the first week when it was first opened but was told that there will be at least 2 hrs of wait for the dinner. disappointed but what could I do? I really don't like to wait. This time, luckily my babe came to queue since 1:15 such that there is a table for us when I arrived at 2:15. Thank you so much for "doing it for the team"! I also "know do"
To assess the quality of a restaurant, I always believe it s important to look at three things - ambience, food and service. Price is just secondarily important - after all we are all mindful of calories intake. Who wants to pay (even if cheap) for poor experience? Jamie s definitely excels in all three criteria.
Ambience is great. very spacious and brightly lit with natura light. modern style of long rows of wodden tables. Spotted a parma ham and chillis counter, and a stylish bar.
food was amazing! Much better than I expected and much better than the Jamie's I tried in London before. their menu is simple and adequate. around ten choices of appetisers and pasta. you can also choose steak, lamb, fish as main. Followed by around 10 choices of desserts. There is a daiky special everyday. The daily special on the day we ate there was a bruschetta made with a toast with slightly pan fried pear wrapped with Parma ham on top with swiss cheese in between. Just by hearing the waiter describing it, our mouth was already watering and of course we ordered it. It indeed turned to be the best bruschetta I have ever tried. Of course bruschetta is usually made with tomatoes and olives on toast, so this one we had in Jamie's is quite unconventional. The pear is indeed very refreshing and appetizing. Parma ham with pear is like Parma ham with melon, best combination. We also ordered the "best olives in the world". Babe and I are both olives lover and according to babe olives work wonder in preventing cancer. Indeed they re the best olives - huge and meaty and very fresh olive taste. Of course I m mindful that in hk most of the olives we managed to get come in a jar or canned. I believe jamie s olives simply stand out by being fresh olives. But yes indeed worth ordering for all olives lover! For the primo, we ordered pumpkin pasta and prawn linguine. The pumpkin pasta was really mind blowing, it is the dish that I would miss from time to time and would be the dish to make me come back again and again. It is ravioli made with pumpkin mash inside, with pumpkin bits on top, as well as some crispy stuff, chillis, garlic and herbs. It gives a very pleasant and balanced sweet taste with a hint of spicyness. I totally love it! Relatively speaking the prawn linguine is less impressive. It was an ordinarily good prawn pasta in tomato sauce. Not bad but didn't impress me. We originally wanted to try the vongole linguine and squid ink pasta, but too mad they ran out when we were about to order. They made their pasta fresh and continuously throughout the day. So really need to act fast when placing order. Well, a reason to come back again next time. For the secondo, we had the fish in bag. Great too! A very typical Italian style of steam fish - fish cooked inside a paper bag to keep the moisture. They added a lot of herbs, lemon, chilli tomati paste and lemongrass on top of the fish. There is also bits of salty fish to add a sea saltiness flavour. also amazing. Just that it made us too full for dessert.
service - also amazing. We have to say we re very impressed with our designated waiter s service. His name is Jack. He is very passionate and patient in explaining the menu and recommending dishes to us. We noticed that Jamie's does not charge 10% service charge in the bill. instead they included options in the bill for - no service charge / 10% / 15%. this is perhaps what incentivise the waiters to do a great job.
All in all, it was a perfect culinary experience. I would most delighted to come back again and again, if only the queue s not that frightening.
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