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2011-12-02
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La Taverna has always been one of my favourite rustic Italian restaurants in town. Personally speaking Italian food has always been a low profile sort of dining experience but reading about the promotion of 8 1/2 Otto e Mezzo to becoming a 3 Michelin Stars destination this year, reminds me that old school Italian diners are often neglected by press coverage just because they have nothing too attractive for talking about, nor are there star chefs running the kitchen. But the LATEST Italian
La Taverna has always been one of my favourite rustic Italian restaurants in town. Personally speaking Italian food has always been a low profile sort of dining experience but reading about the promotion of 8 1/2 Otto e Mezzo to becoming a 3 Michelin Stars destination this year, reminds me that old school Italian diners are often neglected by press coverage just because they have nothing too attractive for talking about, nor are there star chefs running the kitchen. But the LATEST Italian chef in La Taverna happens to have worked for many years in Sardinia and Milan and also in China and Hong Kong for the past 20 odd years, and together with his Italian boss who also runs an Italian schemed hotel in Bali, they are trying to replicate an authentic Italian Trattoria/Taverna experience in Hong Kong..
Garlic Bread - The Garlic Bread was toasted well and came with a nice aromatic garlic paste on top... 4/5
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Peroni Beer -Imported from Italy... decent
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Home Made Tagliatelle di Pasta All'uovo con Ragu di Carne - $152It is hard to find a proper Bologna style Tagliatelle alla Ragu in town. Most shops anywhere else in the world might serve a Bolognese Spaghetti but the most authentic version from Bologna will also be a Tagliatelle pasta served with a Ragu meat. Yet, La Taverna has always had this on the menu for nearly 40 years already but no one took much notice... The new chef who has arrived is slowly upgrading the menu to reflect more on the seafood side which is his expertise, but I am just glad to revisit this all eggs Tagliatelle pasta made in-house which was cooked perfectly al-dente and eggy, and came with a hybrid pork and beef ragu mince, which was subtly herbed but might be better if more seasoned with both herbs and spices. A true ragu is destined to be more sausage meat like I guess..?
Personally I thought the ragu was slightly too tomato based as real Bologna style ragu is more about the meat gravy than becoming a tomato based sauce. Overall this pasta was excellent by Hong Kong standards. This is served on the side with grated and good quality aged Parmigiano-Reggiano. An excellent pasta, if it was less tomato-ey and more seasoned. 4/5
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Eating Italian food is not always about being fancifu stuffl, it is to me more of a daily meal and routine when you just want it to be cooked spot on and executed with heart. Another signature dish here is the Osso Bucco with Saffron Risotto and there will be more seafood dishes being gradually introduced into the New Menu by the chef. This place reminds me of my great meals in the past in 佳人 La Bella Donna, which was quite authentic yet simple without the fuss.... and despite having a similar feel to Amigo's, I'll pick here every time as it has not ever been bastardized to suit the local HK clientelle. A Spaghetti-Bolognaise, some sort of hybrid American-Italian invention for everyone's sake is never going to be the same as a traditional Tagliatelle alla Ragu. They might be similar but they're very different things. One must learn the difference between them!
张贴
