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2014-09-08
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M and I went here a week ago. To be fair, we saw pretty good reviews, and I even read from a food blogger how amazing this place is. So, we kind of had high expectations when we came, just to be kinda let down..We didn't make a reservation. We arrived at R&B by around 1230pm and didn't have to wait for a seat. I like how they didn't squeeze as many seats in the space as possible. In fact, there weren't many seats being set up and there was a substantial empty space reserved for setting up tables
We didn't make a reservation. We arrived at R&B by around 1230pm and didn't have to wait for a seat. I like how they didn't squeeze as many seats in the space as possible. In fact, there weren't many seats being set up and there was a substantial empty space reserved for setting up tables should they have too many customers.
The ambience of the place is pretty awesome. We got a seat second next to the window, hence we still got a very good view of the stunning green trees along the sidewalks of Nathan Road, which is brilliant in this concrete jungle. It makes it that much more relaxing and enjoyable to dine.
We ordered the grilled lettuce with white miso. I thought it would only be some diluted miso paste, but I think it was actually a blend of creamy béchamel sauce with miso. The thing is, although it's tasty, the sauce was just way too salty. We literally had to scrape off the sauce to be able to eat the lettuce. Very interesting flavor, but I really won't order it next time cos of high dose of sodium. (6/10)
Then the uni gnocci arrived at our table. It looked too good not to be ordered though I've read some negative reviews about this dish. I agree with other OR comments, the dish severly lacked in the taste of uni. I mean, the sauce was creamy, rich, cheesy, but the hint of uni was just not prominent. Sauce would have been morish if it wasn't that salty. Gnocci: overcooked. I've spent enough time in Italy to know that fresh pasta takes at maximum 2 minutes to cook. I'd expect the gnocci to be chewy but these potato dumplings were just mushy. Can't imagine they made such a rookie mistake. Cheese tuile was lovely. (6.5/10)
Next, buttermilk fried chicken benedict with hollandaise sauce, on biscuits. Chicken was too heavily spiced for my taste, cold and dry. The batter coating was too thick as well. Just didnt' like how it came together. Eggs benedict with sauce, OK, would prefer the yolks to be more runny. Biscuits, the highlight of the dish, freshy baked from the bakery, it was hearty, dense, yummy and rich in herbs. But again, if you want to have a bit of everything in a bite, you would be disappointed. I tried holding it all together with my hand and the biscuit just crumpled. forking it.. even worse. it's creative, using biscuit as the base of eggs benedict.. but it's also a pretty stupid idea. bad combo, the elements were just not meant to be put together i guess. (4.5/10)
Best dish of the meal: thick-cut bacon with ketchup onions. (bet they have a very fancy name for the onions but to me it's just ketchup onions) Nicely seasoned bacon, tiny bit spicy, thick and hearty, juicy, grilled well, not overly salty. Went well eaten together with the onions. No complaints whatsoever. (8.5/10)
Overall, the dishes were made with creativity. I mean, who would have thought about grilled miso with white sauce and lettuce? They did. While dishes had the playfulness and the element of surprise in it, not all of them were successful experiments, e.g. the buttermilk fried chicken eggs benedict. Classics are classics for a reason, and some combo are just there for a reason. If they substituted the biscuit with muffin, you could have tasted all the layers tgt in one mouthful and would have been less heavy. Anyway, it was still a good dining experience/experiment. Staff were nice and very helpful, even with our endless mishaps like water spillage.. hot water requests, etc.Half of the dishes were good and half bad. I'd still give it another try though.
张贴
