I had in the past, visited a few times other outlets of La rotisserie at the very beginning it started, and after eating a relatively good chicken with frozen assorted vegetables, for several years I had do had the opportunity to try again.
As I am now working in Quarry Bay, although a little a little worry not to see so many people in, I anyway decide to try it again.
No offence, but nothing very French anymore.
I took the set lunch with 1/4 chicken (the breast)  , side dish ( red rice salad) and ice lemon tea. Service is fast and efficient.
There is a strong approach towards environmentally friendly single use tableware, and that is a big yes!! The chicken and side dish in a paper / cardboard box , ok.
The fork and knife in plant based material, biodegradable , great.
The cold drink in a paper cup....that is NO NO, better use corn starch or LPA, and same for the straw , the paper version is not good , but nothing than that.
THE FOOD:

The chicken is seriously dry, although relatively well seasoned. I had difficulty finishing it The rice salad, very french, one of my favourite salad, in this case only in my memory. Sad to see that even the Asian team , could know how to cook rice properly.  Its was a pasty thing, with a few peppers that had stayed there a little too long, and the seasoning / dressing must have remained in their central kitchen where the dishes are coming from.
Overall, the confirmation not to go back again, and warn any friend to refrain going.

Maybe  the very noisy, no manners deliveries while people are eating , included putting the boxes on my tables, definitely sealed the deal !!
NOT HAPPY .

I have been in Hong Kong for more than 20 years, and never been to Panevino, and so I opportunity came, I decided to make a try.
A table for 2 was booked, I arrived, the reception lady could not dare walking towards me to welcome me, eventually proposing me to take my umbrella, saying a little welcome to Panevino...but well
The deco, with the bottle of Chianti with a lonely candle in it brings us back to the70’, and adds to the rather cold and unappealing / welcoming place. Even more so, the fact that we were on 2.
We decided to go for the “buffet”, with ¾ of the food obviously coming from the tins.
The cold cuts must have stayed there for a certain time as the mortadella’s rim was already brown and dry.
The marinated things were just not edible.
The main, we went for pesto penne…..the smell of the fridge was a serious put off, the pasta was seriously overcooked (with nobody in the restaurant why the pasta cannot be cooked in the last minute?????) the pesto, more pasty and pesto perhaps was homemade, but it was old, tasted of old parsley and mint rather than fresh basil and olive oil.
I knew that eating it would be doing no good to my body, I had a few and I was right as a few hours later, I started to feel unwell.
All I could say is, it’s sad, and without dramatic changes I guess their mid-level outlet will meet the same fate as their short lived Tai Hang.
It’s not too late, get a proper Italian chef, stop the buffet, change the look and modernize it, shorten the menu, stop thinking that Italian always eat Bolognese and Carbonara, have a cheese and cold cut cellar of quality, …..Otherwise I afraid it won’t last much longer.
Until then, not only I would never come back but make also sure to tell my good friend not to go neither.
Looking forward for the new Panevino.

I visited the first time Crostini few days after it opened in Megabox, conveniently placed before queuing up to take the lift to the office on tower one.
The first time I saw this shop was in Telford Plaza, and I thought it had a very strong influence from Agnes b cafés in many ways, perhaps someone from there!!
Crostini being Italian, I am not sure though why it is marketed ( on open rice) as French, since coffee, and Panini are more Italien than French but anyway not a big deal.
So, I had a latte for takeaway in the Megabox outlet, and was so pleasantly surprised by the quality, that I became an instant regular customer although I may not go every day.
I started to observe the way the barista (and he definitely deserve to be called like this) was working, and I understood why it took a little time to get the drinks ready.
All the steps are being rigorously followed for the perfect cup, really a great coffee indeed, and many so called coffee shop should definitely get inspired from them. Coffee 19 over 20 ( because perfection doesn’t exist).
I have tasted the pastries, pretty nice, 15 over 20.
I have tasted the cookies, more precisely, the palmier, and here I was pretty disappointed that the puff pastry was not made from 100% butter and instead margarine which leaves a very unpleasant sticky greasy feeling on in the mouth, so for that I’ll give a 2 over 20.
Will sure be keep visiting them.

This was my second lunch visit to this restaurant, the first one being a few days after the opening.
I had booked for 2, and, over the phone, unlike the first time when I was told it was fully booked several days in advance, this time, it sounded more like...yes please...we need you!!!
Anyways, we arrived on time, were greeted very nicely and showed us our table promptly.
The first impression is that the restaurant was far to be full, unlike at my first visit, and it was particularly noisy, not sure why, but the noise was actually unpleasant and unrelaxing, not an ambiance type of noise.
I also realized that there was much more non locals than before, suggesting that perhaps the restaurant was as attractive any more (already!!).
Back to the food since food is what we want when visiting restaurant and good food when visiting Gordon's restaurant.
We both took the set lunch (HK$188 for 2 courses without coffee or tea), we also took a bottle of mineral water (well-priced at $42 considering some overpriced bottles in certain places).
To start, I had a blue cheese salad, green apple and roasted hazelnuts and my friend, had the pumpkin soup with parmesan croutons.
The Salad: pieces of mushy cheap iceberg lettuce with 3 slices of green apple with its skin, watered down with watery white dressing, and tasty toasted hazelnut…and far away in the back a little blue cheese flavor. The only interesting taste in that salad were the few celery leaves that painfully were trying to left up this obviously badly executed super simple salad. The simplest of things are often the hardest to execute, and this is what happened here.
The Pumpkin soup:
Ok, just ok…not bad…not exceptional.
Time for the main course, that took a little long, perhaps a service / kitchen coordination error…but it happens and it was not that bad.
The main course….2 lamb meat balls in tomato sauce, aglio e olio penne.
Aglio in English means garlic, not chili…but looks like the chef got the wrong translation from his dictionary since the penne (overcooked) where covered with red chili...in fact a little too much and mush so that it covered the taste of everything else, included the oil which for this kind of dish is good to have a nice peppery Italian extra virgin olive oil.
The balls were overcooked, hard and bouncy, and fairly flavored, in a tomato sauce that looked split but tasted ok.
The waiter did not bother asking if we could be tempted with dessert, maybe he felt we would have declined.
We ordered 2 coffees…ok coffee, nothing much to say about it, else than having already forgotten the taste of it.
So after some noisy unsatisfying time and $565 pourer, both our conclusion was that it would take long time before we come back and we were left thinking, how Gordon would actually be reacted after being served such below part plates of food.
We also concluded that perhaps it was also the reason behind decline in the number of guests in the restaurant.
So pretty disappointed, even more so when the name of one of the greatest chef in the world is on the front door.
I just really hope they bounce back…

It was Sunday, with a clear bleu sky, and after looking at the Kai Tak cruise terminal from fare away and for so long, I decided to visit the place .
After a 10 minutes taxi ride from Kowloon bay mtr, we entered the long building, much bigger than it appears from faraway.

After a short walk on the amazing garden roof top, I landed into the Hong Kong cruise plaza, the only retail shop in the terminal with a cafe , the plaza cafe and a bar and wine shop called the 1925 club referring to the year mr Kai and mr Tak took over the space to later become the most amazing airport in the world.

We walked towards the plaza cafe attracted by the casual yet very sofisticated and attractive setting and of course the view.

The cake display is filled with beautifully cakes and pastries, as well a colourful bottle drinks.

The menu is cafe menu style with salads, sandwiches and pasta with Western and Asian favours.

We took a Thai pork baguette, a linguini with assorted fresh mushrooms garlic and olive oil, a latte and a bottled flavoured organic while tea.

The baguette was hot and crispy filled with beautifully flavoured and juicy pork with hint a spice, enhanced with the juice of a fresh lime served on side.....really nice!!

The pasta was perfectly cooked to al Dente with well cooked assorted fresh mushroom and portion was good. 

The coffee, a fair trade organic blend was the right size ( only one choice of size) with deep sweet coffee flavour, like a proper should be....surely one of the best in Kong kong.

The bottled drink was nice, light Nd great flavour.

Overall, a very nice experience.

As I left I took one lemon tart and one white chocolate and raspberry cake for takeaway that I enjoyed once back home.

Not only they looked beautiful, but they tasted really fresh and great. 

The staff, attentive and joyfull have informed us that everything was freshly made daily at the cafe's kitchen. The quality and food surely reflected that.

I surely will be back and further enjoy the roof garden and the runway park nearby.

I went there a few times, with table for 1, for 2 and for 3 and each time was great.

The food from Jason is very well executed, fine, refined, well cooked, and well seasoned.
The menu, as well as the concept looks like a combination of both MAZE and Jason’s favourite London eatery, Barrafina that includes the no reservation concept.
The open kitchen is absolutely great and so a seat at the bar is really the best to get into the action.
I have tasted almost all the dishes from the menu, and I liked them all, but here are some of my favorites.
The ceviche is light, fresh, delicate, and is a perfect starter. The broad bean and goat curd was the perfect balance between the green and almost tannic / bitter broad bean, the salty / sweet Iberico ham, and the creamy soft acidic curd, really good!!
The burgers are fantastic, although I would have cooked them a little more (after all it is pork), and I think it would be good informing the guests that the foie gras is actually blended with the pork, as some expect to bite onto a chunk of the praised foie gras. I loved it anyways.
The milk fed suckling pig shoulder had a perfect crispy skin, and a very moist and tasty flesh. The menu said roasted apple, but I had a roasted pineapple, nevertheless, pairing greatly with the sweet pig, balancing it nicely with its fruity acidity.
The bone marrow is an innovative and great way of eating this delicacy that sometimes if served in its “raw” nature may feel a little too rich for the amateur or the first timers...so yes, this is a very dish…again!!
Then come the desserts, where Jason is well known for it (making me think that his dessert bar would surely work in Hong Kong). I tasted them all, but my favourite has to be the goat cheese sorbet, honey comb and walnut. The sorbet with it cheesy / salty flavour is balanced superbly with the sweet honey comb, while the walnut fine tune the dish with it gentle bitterness. A really good dish indeed to finish the meal.
The Sangria is nice, not too strong, just enough of everything. I have not yet tasted the foamy topping as it was out of stock when I tasted mine.
The wine I had was the only disappointment, as not only it was not served at the table so we are not sure to have been served what we asked for, and the quality was rather poor, compare with the food level…hope to see some improvement, with wines by the glass that really stand up, especially with the price level.
Overall, some very good experiences, and not only I will come back but I will surely recommend this restaurant.
If you are a large group, forget out it though as the no reservation concept, will not allow you to seat together (neither the layout)
This is great for 1, 2, 3 or 4 but not much more.
Bar seats are the best.
It is better to come early to avoid waiting too long, but the wait is definitely well worth it.

I had been in this restaurant when it first opened some years ago when Michael Le Calvet was in the kitchen and I was very happy with both the food and the service, and it has always been the same with the other visits after that.
I decided with excitement, to visit the new version so I went for lunch.
I had 3 courses set lunch with the prawn Waldorf salad, the braised pork flank and the crème caramel, one glass of red wine cabernet franc from Henry Bourgeois 2010, and one bottle of Badoit.
First, the looks is more like a large cantine with super high ceiling, it does not have the grand feeling one could expect from a French Brasserie, it needs partitions, and plants, and the left over from previous concept does not match with the new one.
The service: the first impression is good, as the young waitress was really good finding me a table (I did not booked).
Then came in the taking of the order (by another waitress), like a robot, just taking order, no information on the dish, no recommendation, no asking if I wanted a glass of wine, or something else, pretty empty type of service.
The service of wine is simply horrible, how in a place like that, the glass of wine, served in a seriously cheap wine glass made itself of glass, can be brought to the table without a tray, held by the body of the glass, without letting the guess knowing what is in the glass and neither have the opportunity to taste it. At $85 / glass it’s ridiculous!
When one person order mineral water, that person being alone, should be proposed a smaller size rather that always trying to squeeze the wallet of the customer as much as possible with a whooping $70 +10% bottle of water that cost less than $15!!!
The use of table cloth is great and beautiful, the French Maitre’D, the full team of waiters and waitresses, but the crumbles are not even removed after the main course? What’s the point all the cinema if it’s not fully done?
The Food: for the price, it is pretty unimpressive, salad full of water, with dressing only lazily drizzled on top, (I guess too hard to dry the leave and toss the salad, the chef maybe too busy making coffee for himself behind the bar, pork flank I guess was supposed to have a crispy skin rather then chewy sticky but, maybe I’m wrong. The side salad with this dish had surely stayed a long time in the fridge, because the ugly shredded carrot on top were so dried they shrank. And of course forget about the salad being tossed with the dressing…to hard…too busy. As for the crème caramel, it’s like a cantine at school, dry (most probably because of the use of custard powder, plus over cooked in a oven too hot), without any of usually running caramel that comes with normal crème caramel.
Overall, a very poor and expensive experience…at more $500 this is NOT worth it.
The place was full however, so I guess others are not as picky as me or, they had choice, after all it’s lunch in IFC!!

When it comes to service, there are a few basic things waiters and waitresses should be told by their management. DON’T PUT YOUR DIRTY FINGERS IN THE PLATES AND NO TOP OF GLASSES WHERE WE PUT OUR MOUTH!!!
It looks like this place is no exception to so many others in Hong Kong, where they thinks customers don’t know anything so we can feed them with whatever we want!!
I know it is not much, but as we say it is often the little things that make the big difference.
I asked the waiter, who puts his fingers where they’re not suppose to be, for a glass of Coke Zero without ice, so came to my table a glass or dark sweet flat liquid, so I asked to be changed, and then came another one that looked pretty much diluted with soda. I tasted it, and it’s sweetness was not that of a coke zero, so I asked the waiter if they had coke zero by the can or bottle instead and he said no. Then I asked for the drink list and found out that there were no coke listed, but only pepsi, so I asked the waiter again they had coke zero in the list, ad of course he said no, only pepsi. So why you said yes to my order of coke zero, and bring me a flat pepsi? You think I am so stupid???? I cannot taste the difference???
The food was pretty bad from my plate as it was from the other plates, but the place was packed….I guess with people who had no choice more than no palate…as for me, I for sure will never spend my money over there again…

Was there in the morning hoping to have a good start with a nice breakfast with a certain confidence since I had been there a few times already in the past, and so I also know the menu that is the same since they open.
First, I think that the waitresses should learn several things before taking on the job
-1- Smile (it makes the guests feel good, relax and happy)
-2- Learn to understand and speak a reasonable level of English
-3- Know the menu and the food they serve included the ingredients that go in the food and food item options
-4- The customer is always right
Second, I think anyone who pretends to be a chef and wants to wear a chef’s jacket, should at least know how to cook an omelet
Arrived in the morning, only 2 tables at that time, ordered 2 omelets, one will all ingredients listed on the menu, and the other with ham and Swiss cheese only and well cooked, together with 2 black coffees.
The waitress acknowledged the order by picking up the menus, without thank you, without repeated the order, without asking if we wanted the salad and fruits on the side (as mentioned on the menu), she left so fast that we had to go to the bar to make sure we’ll get the fruits (good on us as she said she ordered the salad on our behalf)
15 minutes, and one order of egg Benedict on a table (arrived after us), next to us, later, our 2 omelets had still not arrived. After checking with a lovely “2 minutes” flying across the corridor, our 2 omelets finally arrives.
One well done on the outside and seriously uncooked inside, and made with unevenly bitten eggs, resulting in slimy uncooked egg white in the center, and so little cheese I could not taste anything. Ah I forgot, the chef had also forgotten the salt and pepper.
The other one, the one that supposed to be with ham and Swiss cheese, came without ham and without cheese.
Called the waitress who goes to the kitchen, comes back to the table, with the plate and says the chefs said there is cheese and place back the plate on the table as if “that’s the way it is just eat it”. No we said, please make one with Swiss cheese as asked, so the plate goes back and comes back with the same result as the first one.
So, we call the waitress again, and tell her there is no Swiss cheese in that omelet, so she comes back with a ramequin of parmesan cheese, and tell us we can add some more if we want, but that is PARMESAN not SWISS CHEESE….ah sweet cheese she says…..ok we just gave up, and eat. We had this request before; this is why we ask again. Finally she admits that she did not ask the chef properly about the Swiss cheese, or maybe I guess when the chef who cannot even cook an omelet, heard sweet cheese he thought she’s mixing up things and just did not bothered.
Well just to say this was almost certainly my last visit at LGB…..the management should change the chef for sure and then train the waitresses better….
The coffee was nice though!!