The food was generally good. We had the pork bao, the salt and pepper squid, fried salmon onigiri, the chili oil dumplings, Thai style baby kale, squid ink pasta “pad Thai” and wagyu rump steak with truffle fried rice.
This is a fusion restaurant so the Sichuan chili oil dumplings were in a spicy laksa broth, the pork bao was strips of Iberico pork belly and Serrano ham topped the Thai style sautéed kale. Salmon onigiri did not look like the picture and not much to write about. Crusty fried rice. Meh.
Our only complaint about the food was that the kale was way too salty—od’ed on the fish sauce without the city’s to balance.
The service, however, was another matter. We were one of two tables and there were 5 cooks in the kitchen. But did our food manage to come out on time? Most of the appetizers came within 5 minutes of each other but the last entree—the rump steak arrived 15 minutes after the last dish which meant my friend was eating alone! When we asked he server the first time, drowned at us for enquirers and responded that he would go check. He went to the open kitchen and then avoided us. Five minutes later, we caught the attention the GM who said he would follow up and our food arrived shortly. No apologies though. Like this is supposed to happen. Why does service suck so much in HK?
I guess if you like attitude in your servers and want to eat alone when dining with your friends, this is the place to go. Good views and generally nice ambience.
