影片
港鐵上環站 A2 出口, 步行約8分鐘
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電話號碼
64907922
營業時間
今日營業
16:00 - 02:00
星期一至六
16:00 - 02:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
Came here on a Friday. （restaurants around were all full)Waitress greet us with horrible service. Very empty at 7:30pm but she located us to a very bad seat. Very narrowed and long table where people sittin at the ends of it could barely listen to each other.We requested to change to another seat which disgruntled the waitress.Anyways, we ordered the steak and a risotto. She seems very annoyed all along when taking the order and re-confirmed twice as if she hated it.She looked even more annoyed when getting us the food. We felt like we owe her sth or we were having the food for free...and she even gave us a long cold stare when we asked for mustard and ketchup. Well, food was very average if not bad. Medium rare cooked steak was a bit too cold inside. Salmon Risotto was quite disappointing as well, not something from a proper restaurant.at last, a nicer waiter came but anyways, def not going back.
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Microwave nachos: I never learned microwave nachos, though I doubt I invented them. It's an idea that beckons the lazy and stoned. Here's the recipe: lay tortilla chips on a plate; cover generously in cheese; microwave until cheese is melted. They're similar to regular nachos, but the chips become softer. Not crunchy enough. Still, depending on the itches you need to scratch, they can be amazing.I don't know who what or why decided that in Hong Kong, "thin crust pizza" meant "cracker crust." I'm not at all exaggerating: crackers have these characteristic holes in them, and so does the pizza crust at the cracker-crust places. It's never as crispy as a cracker, but neither are microwave nachos as crispy as nachos. It's a somewhat wilty cracker, but it's a cracker all the same.That's not to say that it can't be good! Never great or transcendent (c'mon... crackers?), but very good indeed. That's what we've got here. If we transcend the crust, the pizza consists of an excellent combination of mozzerella (not fresh), rocket/ arugula, and parma ham. There were six somewhat insubstantial slices and it would have been a nice meal for one person (we were three). There's plenty of cheese and sauce, and both are good. Each slice has a slice of parma ham-- nothing dry or chewy, but rather tender and ample. They have a rather heavy hand with the rocket, but I think that's a good thing. Good, B+We got the calimari thinking they'd be fried. Isn't that how it works? But no, this is SOME AMAZING squid. I mean, really. Toothsome but tender, flavorful but not overseasoned. The tentacles overwhelmed us: they were cooked until just slightly crispy, but still just as juicy and tender as the rest. To my wife they unseated the Cantonese calamari from Lamma we had. I'm not sure I'd go there... but this was sincerely fabulous. A+Our second pizza was the mushroom one. I'll just admit that I couldn't keep going strong and I only had one slice. But I thought the mushrooms were great. The menu, if I'm right, said this pizza had chicken on it, but there wasn't any chicken. I could be wrong, but it's a very distinct memory. I don't feel cheated; the pizza was great; but I do think they need to take some care with the menu. Same cracker crust too. B+I rather liked this place. The vibe was great, the servers were friendly, and the french patrons were rambunctious in a pleasing way (for example, one had a kid he was entertaining, and it entertained me as well). It felt fun and relaxed. The calamari was so good that I want to come back for the pasta. I can't unreservedly recommend the pizza, but I will say that I enjoyed it, and would have thought it truly great, but for the cracker crust. A-
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