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2017-01-01
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I quite like this restaurant and lunched with my friends/ husband here quite often and it's sad to see they increased prices by 25% on 1/1/2017 but quality of food, in terms of ingredient used, presentation, is substantially lowered. I managed to find picture I took last year and have a stark comparison of what we have today.Bread: it used to serve a basket with 3-4 varieties of warm bread but today only 2 varieties wrapped in napkin which is cold when served, the bread is absolutely ordinary li
I managed to find picture I took last year and have a stark comparison of what we have today.
Bread: it used to serve a basket with 3-4 varieties of warm bread but today only 2 varieties wrapped in napkin which is cold when served, the bread is absolutely ordinary like those u have for a $100 set lunch anywhere in hk;
Starter: three oysters now replaced by 2 pieces of cut lame scallops...
Main course: another drastic difference, the cooking method is more or less as last year, but the one with lobster has fewer lobster pieces, the fish and squid stuffing gone missing, instead comes with more boiled potatoes 😑😑😑; my main course is waygu beef the texture is much harder than the French beef they used to serve and cut in slices with better color complement by the side dish, the foie gras that paired with the waygu beef has a strong smell.
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Petite four: they used to serve it on a golden rack now just 3 pieces on a dish.....
We were told they have another lunch menu for $798 which they claim using entirely French ingredients....and guest were seated in the more inside dining area...I don't know if that $798 is the exact of what we used to pay $398 for...and they used don't have this seating arrangement according to the type of lunch menu you choose (becuz they used to have one only)....Anyway not going back for rip off prices when hk has more to offer
张贴
