影片
更多
2012-10-08
138 瀏覽
恆河咖哩屋 has be getting its Michelin stars for several years. In my humble opinion, not sure how long would it keep its star, because for sure, the standard went down since my last visit couple years ago. It was a public holiday, it was full of customers, but I mean for HK$150 bucks to eat a Michelin dinner is a bargain, I can totally understand. However, they truly disappointed me, with both the food and services. Cuisine: IndianFood rating: 5/10*Service: 5/10Ambiance:6/10Price: HK$160pax* Food Ra
Cuisine: Indian
Food rating: 5/10*
Service: 5/10
Ambiance:6/10
Price: HK$160pax
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or above to three Michelin stars
On the house
Squid Satay (6/10)The squid was perfectly seasoned and cooked, absolutely wonderful. More importantly, the squids were grilled to just right, tender and juicy.
Pork Satay (4/10)The flavour was all right, but the pork was slightly over cook and dried. The pork wasn’t marinated early enough, the inside was rather bland, but not a back satay.
Chicken Vindaloo (6/10)
We ordered Chicken Vindaloo, and the manager said it’s really spicy, and we asked are you sure? She replied, yes I think you should go for medium (hotness). I have to say, it wasn’t spicy at all, not even close to any proper Indian restaurants, such as Gaylord, Bombay dreams, Jashan or Tandoor. More importantly, we usually ask for extra spicy… and thanks for the recommendation, else what was the point of getting a Vindaloo. Funny huh!
However, this is still the best dish of the night. The balance of the species was excellent, tangy but you still can taste the fresh and sweetness from the tomato. The chicken wasn’t seasoned, but the strong flavour of the sauce was able to compensate it. Never saw anyone to serve chicken in a not bitable size, but it was fairly tender.
Jeera king prawns (4/10)Jeera means cumin seeds in Hindi, and they give a distinctive and warming fragrance and flavour. The cumin seeds was cooked to a brown colour, developed the nutty aromas to enhance the flavour of the dish. It was almost perfect, if they have not decided to you frozen king prawn. If it was an ordinary restaurant, I think it was acceptable, definitely not for Michelin standard. For a prawn dishes, the freshness and sweetness are not just important, it is the secret to success. From now on, I will remember not to order prawns form Hin Ho curry house!
I really believe that you need to come and eat without an Indian food mind set, and then you will be a happy diner. More importantly, know what to order in order avoid disappointment base on what you want to eat.Give me a thumbs up if you like it!
張貼
