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2011-01-27
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so typical of many new Hong Kong restaurants - let's spend all the money on the decor. The first amazing thing was that we were told that a grilled pork chop would take 45 minutes to 1 hour. Really! My wife ordered pasta with a bolognaise sauce, the first attempt at which was cold - and I mean COLD. The second attempt was hot but tasted very strange and had a microscopic amount of sauce (and yes I know that Italians do not always like a lot of sauce, but this was ridiculous). There was also
The first amazing thing was that we were told that a grilled pork chop would take 45 minutes to 1 hour. Really! My wife ordered pasta with a bolognaise sauce, the first attempt at which was cold - and I mean COLD. The second attempt was hot but tasted very strange and had a microscopic amount of sauce (and yes I know that Italians do not always like a lot of sauce, but this was ridiculous). There was also bell pepper in the bolognaise - interesting and not included in the restaurants in Italy that I have visited on holiday. My veal shoulder was OK but the cannelini beans were undercooked and the cavolo nero had garlic (the usual HK style uncooked garlic), despite clear instructions to the waiter, no garlic.
When the chef appeared at the table, he assured me that the garlic was lardo - I don't think so as I can tell the difference. He said that he had personally prepared the second attempt at the pasta. I suggested that, as he was so proud of his food, he might like to try some of my wife's meal. He seemed to think that this was rude but he certainly did not pick up a spoon to try. Says it all...
We will not be returning.
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