v) pasta of the day -當日有2款,主要分別喺番茄肉醬/煙肉忌廉汁 -2款pasta都唔腍,輕度咬口,質感喺不錯的..........不過我會喜歡忌廉汁多d,因個肉醬都幾有牛"so"味,又無嘜番茄嘅酸味 -其實份量絶對唔喺咁細,只喺我哋要求-少portion.................正常喺相嘅1倍,雖然已經-咗份量,但都喺飽到食唔晒
今年的生日晚餐選在帝苑酒店的Sabatini Ristorante Italiano，食意大利菜羅馬美食。餐廳以別緻的鄉村風情裝潢，彷如置身於意大利小鎮。加上柔和的燈光，每枱都點燃著洋燭，再配合現場樂隊演奏，環境氣氛確實浪漫。就這樣，我們在燭光中開始了這一頓美味的晚餐，以及為這美好而浪漫的一晚掀起序幕。麵包籃點菜後，就送上麵包籃，有香草包、法包 & Grissini，份量頗多，我們只每款嚐了少許，喜歡那香草包散出淡淡香草味，鬆軟可口；法包 & Grissini則普普通通。Carpaccio Di Manzo Fassone Scaglie Di Parmigiano E Salsa Veneziana $248Fassone Beef Carpaccio, Wild Rucola, Parmigiano Reggiano and Venetian Dressing頭盤選了生牛肉薄片，生牛肉處理得很好，一點多餘的血水都沒有，濃郁的牛味，配上芝麻菜及帕馬森芝士，還有少許威尼斯沙律醬，非常配合，美味可口。Fegato D'anitra Su Flan Di Verza Con Pancett
Fegato D'anitra Su Flan Di Verza Con Pancetta Croccante, Asparagie Salsa Al Ribes $288 Sauteed Duck Liver on a Savoy Cabbage Flan, Crispy Pancetta, Asparagus and Red Currant Sauce 露筍鮮嫩清甜，鴨肝煎得香口，但頗為油膩，配上紅加侖醬汁，有助去除酒膩感覺，不錯。
Bisque D Argosta Con Crostini Ed Erba Cipollina $178 Lobster Bisque with Croutons, Creme Fraiche and Chives 龍蝦濃湯色香味俱佳，加入麵包粒、鮮奶油和韭菜，入口有香滑濃郁的龍蝦味，而且還有爽口彈牙龍蝦肉。
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.
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For the final verdict, Nero style, go to SUMMARY.
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.
Had heard about this restaurant recently. As we are looking for nice restaurant at TST, I suggest to try this one.The environment is quiet and decent. Decorated like u are in Italy. A candle night dinner began!The waiter lighted up the red candle for our table and asked what drink we wanted. My hus said sparkling water and he served a bottle and 2 glasses with limb immediately as well as bread and menu.My hus asked for the wine list. I was surprised the wine list thick like yellow pages! When I
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Had heard about this restaurant recently. As we are looking for nice restaurant at TST, I suggest to try this one.The environment is quiet and decent. Decorated like u are in Italy. A candle night dinner began!The waiter lighted up the red candle for our table and asked what drink we wanted. My hus said sparkling water and he served a bottle and 2 glasses with limb immediately as well as bread and menu.My hus asked for the wine list. I was surprised the wine list thick like yellow pages! When I read the menu, I noticed there was a band of 3 philipino, singing songs and play guitar.We ordered salmon with salad, ox soup with cheese, Boston lobster risotto and tomato and olive oil fussili. The salmon has one panfried and two tartar style on top of greens. Portion small but taste refreshing. The lobster was put on plate from the frying pan in front of u and the source was added then but the lobster, rice and source not hot, just warm. Taste not particularly good. But charge $688. Fussili very tasty but portion is small.For desserts, we had their signature cake and tiramisu. Both were impressive! Cappuccino is average. If we come again, I will definitely try desserts!
I went to Sabatini yesterday with my boyfriend to celebrate our first anniversary. I have been to some intalian restaurants and this place is unexpectedly awesome. The foods were tasty and fresh. We've ordered muscles,seafood pasta,lamb chops and seabass with scallop. Surely we did tried a dessert which I dont remember the name. I do recommend people to go but it's pretty expensive.
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I went to Sabatini yesterday with my boyfriend to celebrate our first anniversary. I have been to some intalian restaurants and this place is unexpectedly awesome. The foods were tasty and fresh. We've ordered muscles,seafood pasta,lamb chops and seabass with scallop. Surely we did tried a dessert which I dont remember the name. I do recommend people to go but it's pretty expensive.
::: Special Set Dinner ::: $938 ::: Selection of Roman Appetizers ::: 我地order嘅set dinner有份Selection of Roman Appetizers, 由waiter幫我地喺出面個antipasto buffet table度揀, 唔洗自己動手. Platter上面有parma ham, cold cut同埋一d grill過嘅蔬菜. Parma ham 嘅蜜瓜清甜, 配上薄薄一片微鹹火腿好好味~ 其他蔬菜都夠新鮮香甜, 不錯!
A few of us celebrated a friend's birthday tonight here. This is an old Hong Kong favorite, which I myself used to like a few years ago. I particularly enjoyed their homemade pastas. However, some two years ago I was advised against returning as the standards had reportedly declined since the departure of the old chef. Therefore I was curious to see for myself if the food was at the same level as I remembered.When I arrived at the Royal Garden Hotel, there were posters around advertising the
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A few of us celebrated a friend's birthday tonight here. This is an old Hong Kong favorite, which I myself used to like a few years ago. I particularly enjoyed their homemade pastas. However, some two years ago I was advised against returning as the standards had reportedly declined since the departure of the old chef. Therefore I was curious to see for myself if the food was at the same level as I remembered.
When I arrived at the Royal Garden Hotel, there were posters around advertising the arrival of the new chef for Sabatini. Uh-oh... ANOTHER new chef? And the second change in about two years? That can't be good...
They ran out of the poached ox tongue I initially wanted, so I started with an appetizer portion of capellini rustici con ricci di mare, bottarga di muggine cavaiale ed erba cipollina. I was surprised at the size of the dish, as the pile of pasta looked pretty filling. The taste was disappointing to say the least. While I looked forward to a symphony of flavors of the ocean - what with sea urchin, mullet roe and caviar - what I got was a mouthful of cream. I had imagined that the cream sauce would be infused with the tastes of yummy seafood, but somehow the chef chose not to do so. So this was just pasta with plain cream sauce, sprinkled with bits of seafood on top. Totally bland. Totally uninteresting.
I actually struggled to pick out a second dish from the menu - none of them seemed to appeal tonight - and eventually settled on braciola di maiale Iberico con raviolo di cotechino e lenticchie, servita con patate, cipolla novella e friggitelli. How difficult is it to pan-fry a piece of pork chop? And why do so many restaurants fail in the execution? While the meat was far from dry and chewy, it just didn't deliver the yummy goodness that I expected from an Iberico pork chop. The Sous Vide Monsters will be cheering as I say this, but tonight I wished my meat had been cooked sous-vide. The lentil ravioli was totally uninteresting, but the peppers were nice.
I was ready to take on another sabayon, but we had a cake for the birthday girl. The band came over to sing for us. I had been dreading this from the moment I sat down at the table. The group of entertainers had been working their way through the restaurant, and their performance was very mixed. While we all admired the vocal talents of the lady, the men were downright horrible. When they sang "Old MacDonald" at the far end of the room, I honestly wanted to get up and leave... And one of the old guys actually had "Leng Chai" written on his guitar...
So, mediocre food AND bad entertainment. Not much reason for a return visit, especially when I have to trek across the harbor.
Original blogpost with pictures and wine notes: http://www.diarygrowingboy.com/2011/01/few-of-us-celebrated-friends-birthday.html
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氣氛同檯上擺設都好靚，環境同燈光都有浪漫氣氛
火腿夾蜜瓜, 蜜瓜真係好甜好味, 我係覺得火腿有少少韌, 要俾D牙力咬。
未食過咁貴既蛋, 不過事實出黎個時個樣又幾特別, 食落當然好有蛋味喇, 但奇怪睇落好細堆既蛋粒粒, 
大蝦湯真係幾濃味, 如果鍾意比較濃味既飲大蝦湯就好過牛肉湯。
牛肉湯反而我鍾意, 可以我比較偏好清少少既味道
A級牛肉都算OK, 未至於係入口即溶個D和牛, 但不得不讚係鵝肝, 真係好香, 一入口就溶既感覺好回味。
