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2011-06-25
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Greetings to everyone! This is our first post in Openrice (yay!) and we hope to bring you our most genuine thoughts and minds on each restaurant and give you a sufficient and good food reviews for browsing! So we'll stop the talking and here we go! ---Date/TIme: 24/6 Friday night 7pmReason for going: There was this sudden urge that we wanted to try out some nice pasta in town, as well as a nice atmosphere for catching up. Epoch seems to be a good choice and been long in my to-go list. A
Date/TIme: 24/6 Friday night 7pm
Reason for going: There was this sudden urge that we wanted to try out some nice pasta in town, as well as a nice atmosphere for catching up. Epoch seems to be a good choice and been long in my to-go list.
Atmosphere: It was a nice setting in Wing Fung Street, an area been developed for a while just like the new SOHO settled in a quiet hill. Epoch was accessible as it situated just outside the MTR station and next to YOMAMA. However, we found that, perhaps due to dinner time, though inside the restaurant was created to be a 'homey' cafe - at around 7pm on a friday night was simply too busy and crowded. It totally lacked of the cosiness Despite that, the inner decoration of the cafe was really great - nice design of shelves, sofa and the wallpaper.Service: The service was good. Waiters were extremly polite, probably knowing that they only gave us an hour for dining as later there were a group who booked half of the cafe. One of the waiters even helped us to store the cake we had with us and knew how to tell joke. That was a bonus. However, the waiting time was a bit too long for the food - we waited for half an hour, which left us only half an hour to eat!
Food:
We ordered 2 pasta dishes and gave the mark, according to how we felt: Chef's Linguine Carbonara (7/10) and Chicken Mushroom Renne in Cream (6/10) along with a cold drink of Greco Originale (4/10).
So before we paid this visit, we read from Openrice that Chef's Linguine Carbonara was a signature dish. The selling point of this dish was that it had a fresh egg yolk placed just on top of the carbonara while it was still hot, so that one could stir it and blend its moisture into the carbonara to keep it cool and wet. And it worked! The egg yolk melted and it achieved the blending effect! The special thing about epoch's carbonara was that it wasn't too fatty nor creamy. Usually the carbonara has a thick sauce so you get full very quickly when you aren't even in half way. Thank god epoch kept me going. However, I didn't like how linguine was chose, I much preferred spaghetti as it is less thick and easier to digest. The texture didn't match with the sauce. Linguine was more suitable with thicker sauce!
Overall, the dish seemed to be better looked at than eaten. We didn't like it. According to Clau, the chicken was overcooked and the cream sauce was light and watery, the ham was well-cooked and the texture of the pasta was just right. As a result, altogether they just simply not matching at all. The ingredients weren't able to unlock the smell and flavour to tempt the eaters. Too bad!
We also ordered a cold drink to go along with the pasta. After a few glances of the menu, I decided to try my luck (as the drinks seemed too similiar to each other) and tried out Greco Originale. However, to our disappointment, it was so small (a tiny little cocktail cup) that it didn't worth the money at all. However nice the setting might seemed, getting kicked out of the restaurant for only being able to stay for 1 hour(we originally wanted to have our cake there), too crowded and the pasta was a so-so, we don't think we would return - even though we havn't tried the 7-layer cake.
yvonne--
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