Ecy20's Profile

I’m a regular customer to Piccolo as I live next door at the Merton. In fact I have been going there since the owner Randy first opened shop in kennedy town ten years ago. Had a disappointing meal there last week. Brought my kids, my wife and my in laws to the restaurant for lunch. My kids loved to see the chef making pizza so we asked if we can sit near to the kitchen window. The HKer manager eruptedly said “no you cannot”We were the first customer there so my wife politely asked if the window table was booked. The manager was extremely rude and he replied “didn’t you hear? It was booked. You cannot have it”Is that the attitude to react to your first group of customer of the day?We ordered a bunch of food:Caprese saladTropiccolo pizzaHoney bacon pizza Meat lover pizza Pasta aglio olioFood was great as usualMy in law asked one of the young waitors for a glass of water. He went to consult the Canto manager. We clearly heard him saying “they didn’t want to order drinks, just give them one glass of water for the whole table”. Is that the attitude to serve customers who ask for tape water? We were not underspending. We spent 800hkd for lunch!Piccolo is a restaurant we used to love. But it is hugely let down by a ill mannered manager. …Read More

This is the third time I visited the restaurant. First two times were enjoyable. This time I was left very disappointed. Food quality was poor. The chicken skewers were poor. Seaweed that wrapped various sushi were soggy. They are milking the repulse bay location but the chefs didn’t put much effort into keeping up the basics. 今次是幾年來第三次光顧。頭兩次都非常滿意。今次到訪是第四波肺炎之後，發覺餐廳已不大如前，很失望。先要說抵讚的。店裏的年青員工，快手快腳，殷勤樂觀。服務很好。他們的努力，被食物質素拖垮。食材和烹調表現出廚師團隊冇心機。叫了串燒甜薯，其中幾塊中間唔熱，燒烤時間不夠。148 HKD 燒雞扒質素很差，上碟時雞肉薄如紙，乾爭爭。大䓤雞串慘無人道，雞塊切得支離破碎，如圖。燒飯團一碰即散。如圖其中三味：飯團，手卷，壽司有紫菜，全部紫菜係軟嘅，已暴露空氣之中有幾日了。以上表現出廚師團隊連最簡單的日本菜的心機／要求，都沒有。失望地說，應該沒有第四次光顧。…Read More

星期三晚上九點一入餐廳。未坐定男經理(Kenny?) 已經提醒餐廳十點關門。冇問題，仲有好多時間。發覺之後每一客人入門都被如此大大聲提醒。用了一點時間看餐牌，食物很吸引，下不到決定。轉頭一看，經理已站在面前趕我落單。點了黑芝麻牛肋咖哩飯。好食，真材實料。64蚊，唔貴。一百分。享受食物未到一半已被經理一聲不響收晒未用過的餐具。三分鐘後,準時九點二十九分，又大大聲向全餐廳宣布last order. 再不過2分鐘，已將賬單放到每一台上，請你提醒未食完要先埋單。隔離枱有三個女仔，啱啱開始食，冇攞銀包出嚟，被再次提醒要立刻埋單。時間只係9:35。點解收工要咁趕？看過媒體的報道，老闆是日本人，出發點很好，想經營一間好味又有營養的餐廳。街坊小店，食物有心機，冇味精，有菜有肉，價錢合理，應該多多支持。但今晚遇到的服務態度，十分趕客，很可惜。日本餐廳，澳牛服務態度The Japanese boss should look into how they rush customer out of the restaurant at 2130 and made all the diners to pay the bill before they can finish the meal. Food is very nice. Ashamed for the Poor service. …Read More

Got here 1300 on a Saturday. Five tables of customers. One chef one waitress. The poor girl was totally overwhelmed. She had to run in and out of the kitchen for all the tasks. She spent 15min doing a big takeaway order. There was no one at the door to wait the table. There was no one to hand out the menu. There was no one to get the bill. A table of two girls- no one talked to them for 20min after they walked in. Food was actually good. I had a beef noodle and it was full of favor. Note to management- you cannot understaff a restaurant like that. Even a MCD gives better attention to customers. The boss had his handsome photos across the restaurant but it’s obvious he is focusing on the wrong things. …Read More

百幾蚊一個set lunch 可能係全堅城最貴。但本人是街坊，又是亞蝦常客，一定要支持下。食完完全冇失望。價錢係高，但物超所值。你想食廿幾卅蚊一碟巴西急凍肉飯，旁邊大把，悉隨尊便也。先來蟹湯，唔好比張相呃左，白色蟹肉下邊仲有好多肉。蟹肉仲多過湯。一個鮮字。之後全蟹意粉，成隻蟹拆肉上。食材新鮮冇偷懶。食完啲意粉汁好似海鮮湯咁飲埋。有改進地方，意粉汁有少少蟹殼，要花少少心機食。唔可以大口大口食。如把蟹殼去清就perfect 也。有心機小店，繼續努力…Read More

當現今社會租金高企只有連鎖店可以生存之時侯，找到一家有心機+好食+不行貨的食店乃是難上加難。阿蝦是一家只有五，六張枱的小店，食物質素高，菜單細但專注。值得給一個食評。已光顧了好幾次。平常我會點亞參𡃤沙。香港沒有很多地方可以食到。今次叫了紅蝦蝦麵，油麵同米粉雙拼，78蚊。好大碗，湯很濃。兩隻大蝦，鮮甜。有一個建議，紅蝦真材實料但蝦殼好硬，跟平時香港的海蝦不同，用筷子湯匙和牙咬也難應付。建議將蝦頭的「閃電」，觸鬚和蝦腳先剪掉。食用就容易多了。…Read More

已光顧過這小店三次。牛肉麵，肉燥飯都有水準。今次點了肉燥撈麵－好多麵，上有貢丸，滷蛋另加貢丸一份，三粒，伴幾片滷白菜烏梅汁－甜酸開胃，好飲埋單85蚊，飽飽滿足最好係小店由一家講台語的家庭小本經營，熱心推介食物。有heart。現今難找。…Read More

To start with, allow me to praise the owner for serving some delicious Vietnamese food. We ordered the beef noodle bun bo hue and bahm mi. Both of these dishes were very tasty. Well done. With all the focus on food quality, they have sadly missed the mark on operation. They have a good concept, good quality of food, but they need a COO/ someone who knows how to run a restaurant. Allow me to give a few feedbackTwo of us went there for lunch on a weekday. It opens 12noon, we arrived 1205. There were 8 ppl in the queue in front of us. 1. There were no one controlling the queue and it just kept building up in a disorderly manner. It's not until around 1230 the young owner came out and asked people to queue around the corner to avoid the sun. The first 30min was disorganized and people were looking at each other in displease. 2. Later it turned out the queue built up because they reserved a table for a party of 5-7 friends/family. This is a restaurant of 20 odd seats. For a quick service restaurant with ppl sharing tables and sitting on plastic stool, with 20 people queuing up, why would u allow such booking? Pleasing 5 friends but upsetting 20-30future returning customers?3. They allow people to sit down when their dining partners haven't arrived. They sat around 15min not ordering, before their friends arrived. Again it just hold up the queue and slow the service. 4. There is no printed menu! The owner and the other service staff came to each table, talked for 5min to explain 5-6 dishes, French restaurant style. I appreciate the attentive service but on the other hand, the service was rush and the staff were talking so fast, it's hard to customer to register their words. "What did he say about the third dish?" It just slows the whole operation down. Also, there is no mention of prices. U wouldn't know until u get the bill. Why not just bite the bullet and print some menu? Or use the HK style "tick boxes on a piece of paper"?I would suggest the owners to figure out the kind of operation they want to run. If they want to create Michelin style service (explaining menu to individual customer, booking and reservation allowed, let people sit down without the full party), you can't expect people to queue for ages (45min for me, despite 1205 arrival), sitting elbow to elbow, sharing a table with six strangers. Btw, the six strangers on my table were all unhappy with the set up throughout the meal. I would love to return and eat the excellent quality of Vietnamese street food, but not until they change the way they run the restaurant. …Read More

我是堅城街坊。看到這店食評不錯，已幾次想去光顧，支持一下本土小店。但已三四次在他的開放時間去到，店主不是在全店整理貨物，東西放滿一地。或者自己決定放假，令我摸門釘。我想支持街坊小店，但已失望了數次。店主打開門做生意，也應有做生意的基本要求吧？…Read More

Two of us were there on Wed 8pm. We were surprised to find a seat easily when the rest of SOHO was full of diners.We spent a total of 905 HKD. Not value for money and let me tell you why:Two beers. fairStarter: Green mango and papaya salad. OKMain: Crispy pork and picked watermelon. Best dish of the night. Well seasoned and refreshing. Good balanceMain: Chilli Crab which comes with 3 pieces of toast. "Market price", it was 500 HKD on wed. MAJOR DISAPPOINTMENT. If you were expecting a Singapore style dish, forget it. The Chilli sauce tastes like a supermkt Domino pasta tomato based sauce with a bit of chilli in it. It's no way as good as the Singaporean style sauce. Secondly the 500 HKD crab is a mutant crab where it has long legs and TINY claw (even thinner than a mutant leg). There was hardly any meat in the claw, the legs and the shell. You spent 15min sucking pasta sauce from a bunch of oily shells. In my humble opinion, the crab probably didnt cost more than 60-70HKD in the wet market.Please avoid this dish. Major let down, whilst other dishes actually tastes quite nice. Service was great from several staff.A message to the mgmt is- if this is your signature dish, you need to change the crab you use. Make it a better dish. Dont try to rip us off.…Read More

星期天大約一點九到心齋食點心 late lunch. 到餐廳時餐廳還半滿，不斷有新客來到。以前已來過晚飯，今次第一次飲茶。食物其實是很好吃，一點沒有老牌齋菜的多油多人造色素。餐牌有創意，師父們的功力深厚，是一個可一去再去的餐廳。有幾點經理們要注意一下：一點幾，各waiter 們巳經在休息發白日夢中。我們等了半個鐘也沒有一件點心到。完來全張點心紙走了單。當時不是太忙，服務員也發覺不到我們這張枱在乾等嗎？好，之後食物開始來到。又發覺其中幾樣走了單！！！其他枱也有同樣問題，是大廚們在打交嗎？第二，我們的枱在碗筷櫃旁邊。有一阿姐把洗完的碗碟放回櫃𥚃，但阿姐可能心情不順，大大力的把碗碟乒乒乓乓丟來丟去，害得我們耳仔受了十份鐘的苦。請經理們教導一下，有食客坐在碗櫃旁時，可不可以等一下才收拾呢？這是基本的管理。各食客，要留意下下點心有沒有走單，和不要坐在碗櫃旁！…Read More