Saw their ads on openrice so went there and try. Actually this restaurant was not bad at all. We were served by a waitress who thinks the difference of a slow-cooked pork belly and slow-cooked pork fillet was the cooking method, but then she realized that she doesn't know and got us the manager instead, which was all good. In some restaurant their waitress or waiter would just make up answers or never follow up, so it was good that it didnt happen here.
So the house sparkling was brut from America and was quite fruity and sweet. We quite liked it.
The bread basket was one course worth mentioning. The bauguets were fresh and moist inside and the restaurant made a liver pate, (with red wine I supposed) that worked quite well with the bread.
The entree we got was Caesar salad with smoked salmon, and tuna capaccio with avocado jam. The Caesar salad was really special as recommended by the manager, their dressing was more to the garlic side and less creamy. So it helped with the appetite and readied us for the meal (often the appetizers would be filling and fill you up before you start your main course). And it was topped with freshly grated parmesan cheese and a several slices of salmon. But the smoked salmon was a bit salty.
Scored 6/10
The tuna capaccio was toppeed with minced ginger dressing with a sour avocado jam underneath. The dish was merely ok becuase the tuna was slightly fishy (may be not so fresh as seen from its color) and the avocado jam was really sour. I supposed the sourness would help the appetite but then it didnt match well with the tuna........ Surprisingly the beet root on the side was actually quite tasty.
Scored 4/10
Then it was the main. Slow-cooked Iberico pork belly. As I talked abt it before we had a bit of a discussion and finally decided to order the pork belly because we thought it would be juicier. Indeed it was juicy, well presented and was well cooked!!!
The slow cook process turned the tough structure of the meat and the fat into a smooth, juicy, and tasty slices of wonder. It is a bit like 東坡肉, it melted in my mouth and the next thing I realized was that the sweetness of the pork and it's juices exploded and circled my taste palettes before it slipped into my throat, and made me craved for the next bite.
The sauce was just the pork's juice complimented with some mustard. The mustard with seeds so it gave a bit of texture to the soft tender pork. But I would prefer the pork belly to have a little me more meat, I would say that 20% was meat and thes rest were fat...... But I managed to finish 90% of the dish!!! And I am not a person who likes the fat neither.....that implied how cool the pork was. But and the sides were apple cooked in some white wine (helped a lot to cut the greasiness) and minced peas with mint (no seasoning at all, may be it was designed to carry the mint favour only)
Scored 7/10 (8/10 if it had a bit more meat and less fat)
Before we started eating we were thinking of getting the crab risotto after the meat, was we were filled with that rich, greasy pork flavor, so we decided have it next time.
sadly to say that AL Bistro in HK is absolutely one of my WORST dining experiences! Me and my friends each ordered a $100+something lunch - i'd say not fansy but not cheap considering there are tons of good restaurants out in hong kong with lower costs. We were e...
none never again
: I and my girl friend go to this restaurant is first time,my friend tell me the food is quite good so i go to try . i order one alaska crab leg,and lobster soup is first course. wagyu beef and lobster is main course i very like i order this all item,and my girl friend also like it i very happy this day.yammy 
