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2011-08-02
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For the final verdict, Nero style, go to SUMMARY.THE MISSIONCelebrating my wife's birthday, with good, decent, tasty, honest food. Price was not so much of a factor, as compared to Italy, we knew it would be overpriced anyway. After visiting several Italian restaurants in HK, my expectations were not that high, definitely not hard to meet.STYLE OF REVIEWHonest, but learning along the way. This is my first OpenRice food review. I will need to develop my standards of review and style alon the way.
THE MISSION
Celebrating my wife's birthday, with good, decent, tasty, honest food. Price was not so much of a factor, as compared to Italy, we knew it would be overpriced anyway. After visiting several Italian restaurants in HK, my expectations were not that high, definitely not hard to meet.
STYLE OF REVIEW
Honest, but learning along the way. This is my first OpenRice food review. I will need to develop my standards of review and style alon the way.
THE EXECUTION
No one got executed (yet), but should anyone have been?! E.g. the chef?
THE PROLOGUE
We had zero (id est 0) waiting time. This was due to the fact that we reserved and were early. We had a good table, due to the reservation and my wife's skills in pre-figuring the best table. So a big hug for zero waiting time But were we (not) waiting for the right thing?
We were given enough time to make our choice regarding food and wine, without someone breathing over our shoulder. A bonus point maybe?
The wine menu was like Harry Potter, many pages, hard to get to the core. It was not easy to handle, not even for someone who visits the gym regularly. Forget about that bonus point and more about the wine later.
We were amused by some bread with various spreads, all OK style, nothing memorable. Cheap entertainment, bread and games.
We did get our first glimpses of From Dusk To Dawn, when the clock strikes 12: the "singing".
We came for the food, so let's focus on that.
THE CORE ESSENCE - THE HEART OF THE MATTER
I am trying hard to remember my starter. In other words, it was not very memorable. It is only a few days ago. I still clearly remember my meals in Italy last January. So it is not Alzheimer. The price here at SSabatini was about 2 sets for two persons of HK style food. I expected something reasonably tasty, honest. Did I get that?
My first choice, the ox tongue was not available. Had the world just been hit by an ox tongue disaster?
THE STARTER
With the lack of any interesting choices, I went for a "safe" choice, the slowly cooked salmon. I do not care how it is cooked, salmon hardly needs any cooking. Slowly cooked gave me the impression that there would be more taste or anything special. Eheu! (Latin exclamation for some kind of disappointment). It was semi-OK, not looking at the price nor description on the menu. It was a piece of non-memorable salmon, nothing more, nothing less, just overpriced and very pretentiously introduced.
My suggestion: focus on taste and honest food, maybe a wider selection. The slightly more adventurous ox-tongue was missed, but I bet it would have been overcooked. Use fresh herbs, good quality cheese etc.
THE MAIN ACT
My next choice was for one of the recommended home made pasta's. Fusilli, with squid. In French Fusilli sounds like execution. It was rather lack of execution. It is a simple dish. To call the fusilli home made would be rather silly, unless the factory is someone's home. With the current and recent recessions, this is unfortunately more and more the case. The reorder test is a very simple home made test, almost like a pregnancy test. It goes like this: Would I order this again? Meter says no. For less than 10% of the price I or any amateur cook would have made it at home, but then tastier.
My suggestion: when you say home made, make it home made. Tend not to overcook or ask the dining guest, your client. It is OK if it is several times a full set diner for two price wise, but not if it is very mediocre.
THE PERIPHERAL ACTIVITY - FOODWISE
I simply love Italian salad, the simplicity, the dressing, the freshness. I was hesitating about going for a meaty main course, the lamb. But then lamb, which can be heavenly when it has this gamy taste and is prepared well in a short time, often disappoints. Eheu again. The safe not easy to mess up choice, the salad, some other Italian salads I had in HK for a fraction of the price.
I am not very big on desert. I would have liked to try out the admittedly a bit boring tiramisu, but it was not on the menu. It would not be very fair to judge on deserts, We had deserts, nothing of great taste. However,
My suggestion: If you want to be an Italian restaurant, why not stock a bit of Vin Santo and Biscotti? Too much home style? Maybe home style cooking need to be reached first before you aim to be a real Italian restaurant.
PERIPHERAL ACTIVITY - BATS (FROM DUSK TILL DAWN)
I had been warned about "singers", grouping to attack tables. If I had been asked and allowed to answer according to my heart, when asked what to play, I'd have solemnly answered: Play dead! To each his own said the farmer and grabbed the pig. I am simply not used to people overly vibrating in non-earthquake territory. My heart goes out to the partner of the female "singer". Violence - as in knocking out - is always wrong, but somehow I almost understand it. Luckily I did not need to make a cross with my fork and knife to keep them from my table.
My suggestion: Probably not entirely ethical. Forced vocal lessons and sessions in the control of body movements?
THE WINE
I was given a big book, about the size of all Harry Pottr or Lord of the Rings books. I am not totally ignorant when it concerns wine. I like to go for a certain taste. That angle was not provided. I could not find anything per glass or carafe either. With high margins on wine and mediocre wine sold at high prices, a missed opportunity I'd say.
My suggestion: introduce some good, honest table wines, per carafe, for decent consumer prices. e.g. half a litre for 180HK$
THE CHEF
The chef came out. That is the third Italian chef I have seen come out in recent weeks. Not to talk to his clients, however. Are they scared? Do they see HK as inferior? Do they feel they would never make it in Rome, exampli gratia? I don't know. In my simple view is about trying to give your clients a good or even special food experience. When we are talking about a 2500+ HK$ meal, there is enough room to achieve that. Pressure should not be that high. The chef never spoke to any client. A confident, happy-with-his-performance-or-product chef would. Maybe a chef who forgot what it is all about.
My suggestion: have the chef walk around, honestly interested, asking the guests about their experience. Hey this place is not that cheap. You'd better deliver!
THE DAMAGE
THE VERDICT - NERO STYLE
The ambiance is not too bad. The food is a let down. Highly overpriced. Staff cares a bit. Chef does not show any care. Don't expect much. Keep your bill low. Save it for real Italian food in Italy (or when chef wakes up).
WHAT TO RECOMMEND
OK atmosphere, when one has scared away the "singers"
WATCH OUT
Apart from "singers", don't make it expensive. Disappointing in taste. A pretentious ripoff with a non-caring chef.
张贴