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2016-11-29
5121 瀏覽
After my table neighbour looked at my main dish and asked out loud why hers looked so different, I realised how we accept below par service in Hong Kong, even at The Ritz-Carlton. After so many years in Hong Kong, I no longer mind that my wine glasses are warmed by the server's fingers or that my head is used as a side table for trays. Good staff is hard to find, let alone enough bodies to serve 400 people at a banquet.I liked our menu at the Italian Chamber of Commerce Charity Gala Dinner. Very
I liked our menu at the Italian Chamber of Commerce Charity Gala Dinner. Very well thought out. I was really looking forward to this dinner. The tuna, unfortunately, was very dry and the (not crispy) prosciutto was rubbery. Despite of being really hungry after an hour wait, the risotto let me down too. I actually would have preferred waiting longer, because it needed more time. It was close to al dente, to put it nicely. Luckily, the beef and seabass dish was excellent.
Menu:
-Red Tuna Carpaccio with Crispy Prosciutto, Tomato Salsa, Pea Puree, Olive Oil Pearls and Citrus Powder
- Porcini Risotto with Buratta, Saffron and Sage by Two-star Michelin Chef Pino Lavarra (Tosca)
-Sous-vide Cooked Beef Tenderloin and Grilled Seabass with Black Olive Fondant Patato, Organic Root Vegetables and Truffle Jus
-GROM Gelato with Biscotti (Provided By Sponsor)
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