影片
招牌菜
This was my second visit to this gem of a restaurant. On my initial visit my partner and I shared a lovely meal on the terrace and thoroughly enjoyed it. We had read reviews criticizing the waitstaff's service but I liked that they weren't hovering. Maybe this would be a problem if you had a limited time to consume your meal but I found it refreshing to have them step back and allow us to consume our meal in a leisurely fashion. On the second visit I had a larger party to celebrate my birthday and one person in my party was displeased that he had to signal the waiter. With a larger group that has more demands, the laid back serving style presented a small problem but overall I still liked the relaxed atmosphere.Being American, I am no expert of French cuisine but my french friends seemed very pleased. We ordered three appetizers (frog legs, crab salad and cheese with carmelized onion), a seasonal potato dish, a seasonal entree, two fish, one rabbit and one lamb entree, and shared creme brulee and frozen nougat for dessert. Of the whole meal only the crab appetizer was just okay. The cheese on the other hand was one of the favorites. The french guests raved over the seasonal potato dish, which was made with lots of cheese. I decided to try sweetbreads for the first time (it was the seasonal entree) and it was one of the most delicious dishes that I have ever consumed in my life. It also was very filling and I was almost distraught that I couldn't gobble it all up but had to share it. The fish eaters liked the flavor but the cod dish's many bones were difficult to deal with. I may not recommend Didier for a business lunch but I would suggest it to anyone who wants to have a leisurely dinner.
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同事生日一行十几人到此午餐， 侍应生给我们的menu全部A la Carte，唔通冇set lunch, 细问之下先拿给我们介绍， 头盘有冻汤同沙津，主菜就有南瓜蟹肉论云吞，牛排同鱼大部份的同事都选择了牛排和鱼，过了十分钟侍应说牛排不够，有四份要转，同事们就转了南瓜蟹肉论云吞，但全间餐厅只有我们一台客，唔通全店得五块牛排问侍应有冇普通水就话冇，坐了四个字就有个比较高级女仕话快d帮客人加水，激死我说真的个面包系全餐最好食，外脆内 ，真系好好食，我食了两个，牛油要问侍应拿先比冻汤蒜蓉味很重， 我觉得很酸，不过同事说不错沙津普通牛排ok原条烧仓鱼上，几特别 几好食南瓜蟹肉论云吞OK, 男士可能不够食我觉得A la Carte很贵，set lunch价钱食物质素我觉得满意.我觉得 首先要改善下个冷气系统， 其次系上菜速度， 预备好足够嘅食材, 最重要最重要既系改善服务质素,先可以吸引到更多人来帮衬
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Walking through a long long way, we finally arrived this restaurant, but what's funny was 'we're at the back door'It's back door seem like front door, quite presentable, and quite nice! My sweetheart had reserved a table for two that night, and we'd one nearby old-fashioned door surrounding in green.The environment is really nice, and it's so comfortable and relax with soft music. We ordered several dishes, and they're all good!(1) Crab meet salad- It's so attractive!- Crab and salad are so fresh and appetitive!- It tastes sweet because of freshness!- It tastes a little bit sour because of the special sauce!(2) Fettucini with salmon and dried Italian tomatoes, olive oils- Again, it's so nice!- I love dried tomatoes, they are all all all delicious!- Sauce is mainly from olive oil, it's a bit oily, but it tastes quite good!- Fettucini is made just-in-time!- Salmon is good, but not surprised(3) Hot chocolate cake with vanilla ice cream - it is just remarkable!- I love desserts so much!- Although the cake is a bit sweet, with vanilla ice-cream is just right!- and the dish looks really nice!*Services were not very good, but fine. A waitress always presented different dishes for us, and she's fine though.
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Ok, so let's begin to breakdown what happened that evening. First of all,I've been to Didier once before with a great friend a few weeks back. We had a great time, and the food was delicious especially their Duck Confit.....Unfortunately, on this night, everything went wrong! I raved about how delicious their food was at Didier to my significant other and his parents who were visiting from Europe. We were seated promptly at 7pm as expected. It was a slow night for the restaurant. We were sitting outside in the patio. It was nice quiet pleasant evening. Ordered a Duck Confit, 3 Seabass dishes along with two salads : Nicoise and Warm Goat cheese with some greens. We asked for all the food to come all together, because we were hungry. We asked if there was garlic in some of the dishes, and the waitress replied, "yes, this dish does and this dish DOES NOT" (referring to the Seabass). As we trusted the waitress with her knowledge in Didier's food, we find ourselves sadly disappointed...10 minutes after being seated outside, we had moved inside to the other part of the restaurant. Condensation from the A/C units above the restaurant started to drip onto our table! And possibly into my glass of Coca Cola. So, we ventured inside to a table right next to the patio doors. After 40MINUTES, the food was no where to be seen!!!! Bread and water was not enough for a total of 50 minutes at this point. So, we kindly asked how much longer we had to wait? The waitress in the new section checks with kitchen and replied, " it's coming, it's on the way." Another 10 minutes go by, and yet there is no food on our sad table. So, we asked again, to the waiter this time, who is very nice, but, answered, "because the food was ordered all at once, it is not ready." OK OK OK.......stop for a moment....!!!!!!!!!!!!!!!!!!!!!!!I've worked in restaurants back in the US. I know how the show is run. What to say and how to deal with an incident here and there, to make sure a customer is satisfied and want to dine there again and again. Especially in Hong Kong, when rent is high and turnovers run rampant, the way the staff handled their mistake, questions how do they make money? After the waiter suggested we have the two salads and the Duck Confit first. We agreed in unison. So now "management" swings by our table and speaks to "me." Why direct the conversation to me? I didn't respond in any fashion, just ate my food. Management continues to "explain" the fish (Seabass dish) needs a longer cooking time, so, it's not ready. Ok, so which is it? The food is not ready because it was ordered all at once or the Seabass needed extra time, they did not have enough space, or simply the fish were FROZEN so that's why we waited for almost and hour to get them on our table?!!! Didier had a total of 17 people in the restaurant that night! They were NOT busy at all. I heard crickets outside!! Then the moment of truth arrives. Of course, we were not surprised to find all three seabass dishes were not thoroughly cooked because, they were FROZEN fish with LOADS of chopped garlic, when the waitress specifically said there were none. And management made a big mistake by charging us for 2 out of the 3 Seabass dishes!!! Only 1 Seabass dish was consumed out of hunger. My dish was how I remembered it a few weeks back, but, all I can say is "Sorry, Duck Confit, you are not good enough for my return as a guest. I'll never see you again." Sooooooooooo sad....
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19-3-2011留意咗呢度好耐, 是日终于有机会 lunch 嚟试试了. 约 2:00pm 嚟到仍然有 set lunch 供应, 不过大家想食的 roasted pigeon 及 sea bass 都无了, 结果转完又转, 最后 sea bass 变 red snapper, roasted pigeon 又变了 roasted chicken, 但就搞到收费就有点混乱, 到而家我都唔知究竟我哋有无俾多了钱 面包烘得好热, 外层厚身, 韧中带脆, 中间密度几高, 不过食落又几软熟, 带面粉香, 再涂点 lightly salted 的牛油, 好食㖞. Starter 系 cured ham with pickles and olives: 一向唔喜欢渍菜, 后两者都无食 Cured ham 片得好薄, 食落几咸, 但实在浓香, 正 On the side 仲有一小碗 mixed salad (餐牌又话系 Niçoise salad 来的?), 不过大部分沙律菜都软挞挞, 生菜仲几 rusty , vinaigrette 又太少, 食了两啖立即将佢推埋一边. Main 叫了 roasted chicken ($148): 系 spring chicken, 皮 roast 得薄脆,切开 d 肉见到不少水份, 不过只有鸡脾位置系嫩滑的, 其他的白肉系好嚡又好硬 睇得见酱汁内有不少煮到腍晒的 baby onions (?), 味道则好甜, 仲有 raisins 的味道, 几特别, 不过唔太啱口味; 旁边仲有一小碗 potato wedges, 洒了盐的, 食落唔脆, 薯味 ok, 不过又有点㶶, 唔太喜欢.朋友食 whole red snapper ($188), 试了肉少少鱼肉都几鲜香, 不过 grill (?) 始终食唔惯, 亦唔系我喜欢的 red snapper 煮法, 旁边的一堆 diced tomatoes / onions / olives etc (系咪叫 Provençal sauce?) 亦唔系我喜欢的味道 (鬼叫我唔食 olives...), 唔讲太多了. 最吸引反而系配角之一 mashed potatoes, 虽然薯味一般又较多水, 但做得幼滑似 puree, 而且落了味道似 pesto 的调味, 食落香而不腻, 几喜欢.食物 ok, 环境亦 ok, 不过台底竟然有几粒饭 , 仲黐了落我个袋度 , 唔知上几多手的!? 卫生认真麻麻㖞. 连加一埋单约 $163, 朋友的就约 $207, 整体印象麻麻, 唔知 a la carte 会唔会好 d? 不过应该唔会再来食 lunch 了.
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