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2013-05-01
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The food at Gingko House might not be the most refined or the tastiest on this street, but the satisfaction that lingers on for the rest of the day is unmatched by any other. Hence Gingko House is certainly worth more than one visit. Environment:A very packed little space, with little privacy. Demand for seats is quite high. I saw a couple of single diners sitting comfortably at a table at the entrance, and another at the back of the restaurant. Slightly cramped though, right next to the door, a
Environment:
A very packed little space, with little privacy. Demand for seats is quite high. I saw a couple of single diners sitting comfortably at a table at the entrance, and another at the back of the restaurant. Slightly cramped though, right next to the door, and you get stared at a lot by people peering in.
Service:
You probably know already that all the service staff are able and willing elderly folk. Frankly speaking, it's not surprising that they outperform the younger generation. If it's simple tasks like taking orders, serving food, clearing empty plates and refilling glasses - you won't notice a difference. You'd probably get more smiles and personal attention off an elderly man than someone in their twenties. Cheers to elderly employment.
Food:
Starter of duck breast and greens plus Bread sticks
Thoughtfully presented, and a nice little pile of everything to whet the appetite. Fruit, vinegar and olives, one lone zucchini, a pearl onion. The streak of balsamic down the middle was cleaned. It was thick, intense and sweet. The mound of leaves could be better dressed though. I liked the portion size - literally just a small bite of everything is what's needed.
The bread sticks were curiously tasty. I mean - they were hard, dense, aroma-less, and couldn't soak up any olive oil at all (coz they weren't porous) but...somehow I kept going back for more ^^''. They are also served at room temp. Not sure what kept me going back for more but...yes there you have it. It's more like eating a biscuit (pretz) than bread. Hmm.
Cream of ube soup
I've never had ube soup before. It was much sweeter than the normal cream soups (broccoli, mushroom, pumpkin), given the natural sweetness of the root veg. Fortunately it wasn't very creamy or else it would be like having a chinese style sweet soup (dessert)...still I couldn't finish it, because I had to save space for the huge pizza I ordered.... Tricolor mushroom fusili
It's nice to see a mix of colors on the plate. Supposedly the more color the dish has, the higher nutritional value it carries. But as you can see it somehow looks dishwashed. It doesn't look...as appealing as it could've. Perhaps they could do away with the tricolor fusilli (stick with plain) and let the veg do the magic. Red, orange, yellow capsicums, eggplant, onions (to be sauteed separately so that it doesn't soak up the purple from the eggplant). But A enjoyed the dish, so I guess it was seasoned properly. I tried one bite but have already forgotten my verdict hehh.Thincrust pizza with red onions, mushroom, bacon and cheese
I ordered this. Less cheese, check. It was surprisingly, delightfully tasty. The crust was brittle and thin (definitely not Neapolitan style, but not everyone likes those!). I loved the charred edges, and the fact that I could pick up an entire piece without the slice flopping over at the pointed end. I also liked how I could eat with my hands without getting them greasy. The toppings were nothing spectacular but hey, the pizza was tasty and satisfying. The tomato paste/sauce was quite sweet. Yum! I would go back again for this! Quite a safe choice. Served sizzling hot. Mm. Vanilla souffle on a bed of strawberries with mango sauce +$30(?)
Ordered this to satisfy our sweet tooth. Okay so I don't really think it's a souffle...but more like an alaska. I didn't really enjoy this dessert because it was far too sweet for what it's worth, the top was rubbery, and the middle part was too moist...wet. There was nothing at the bottom of the ramekin because I suppose all the egg white had risen during the baking. There were a few diced and marinated strawberries at the bottom, which added further moisture to the 'souffle'..not a good idea. The mango syrup added even more sweetness. Yes, it was a light way to end a meal but the personally the utility of this vanilla souffle wasn't high. Conclusion:
I won't be returning very soon (so many new things happening in the district!!) but I will definitely revisit. This is one of the handful of restaurants in HK that you simply wouldn't take off your list. Best wishes to the warm, attentive and hardworking 'lo yau gei's! It's inspiring to see how driven and motivated people are even past retirement when they're supposed to be enjoying a leisurely pace of living. But - everyone has their own story to tell. Would love to hear one of theirs, someday.
张贴
