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2016-12-12
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My friend and I went to a restaurant called ''Tai Pai Dong Hong Kong''(西餐大排檔) which served fusion cusines presenting in HongKongnese styles where located in 7/F Jardine centre,Jardine's bazaar,Causeway Bay(銅鑼灣渣甸坊渣甸中心7樓).The entrance of the restaurant displays sceneries of Hong Kong in the past with several bamboo contructed banners(醮栅) which used in traditional Chinese festival''The Cheung Chau Bun Festival''(太平清醮),quite nostalgic.We ordered 1 cold starter,1 hot starter. 2 main courses,a spaghet
which served fusion cusines presenting in HongKongnese styles where located in 7/F Jardine centre,Jardine's bazaar,Causeway Bay(銅鑼灣渣甸坊渣甸中心7樓).
The entrance of the restaurant displays sceneries of Hong Kong in the past with several bamboo contructed banners(醮栅) which used in traditional Chinese festival''The Cheung Chau Bun Festival''(太平清醮),quite nostalgic.
We ordered 1 cold starter,1 hot starter. 2 main courses,a spaghetti and a dessert to share with each other.Cold appetizer
''Braised Japanese abalones''( 冷食日本磯煮鮑魚配青芥茉沙律汁)HKD$188/5 pcs
One of my favourite dishes.The abalones are very delicate and tender with flavourful umami & sweet tastes.They had bites but not rubbery.Hot appetitizer
''Roasted Eddy's pigeon''(provides in limited basis)(艾迪乳鴿)HKD$98(全日限量)
The pigeon is brined.There is no undesirable gamey flavours.I found that it is well seasoned even though I not a fans of game.''US beef short ribs,honey gravy''(美國牛仔骨配蜜糖燒汁)HKD$128
The short ribs are perfectly cooked.It is not overdone nor undercooked.The short ribs had a nice pinky color at the centre,very succulent and tender.It is served with tasty BBQ honey gravy,very delectable.
The portion is huge.It can definitely shared by 2 people.Value for money.
Main
''Fillet of seabass in seafood borth''(智利深海鱸魚配雜海鮮)HKD$298
The seabass fillet is from Chile.It is cooked with various seafood & veggies in Mediterranean style.i.e.mussels,clams,shrimps,tomato,onion & garlic...etc.
The essences of all the ingredients add good deep flavours to the borth.
The seabass is perfectly cooked as the skin is crisply seared while the fillet is very moist and delicate.
However,the clams are undercooked.
Overall,the dish is good.
We also ordered a ''Prawn Bolognese with mushroom & spaghetti''(蝦肉醬蘑菇意粉配煎鮮蝦)$HKD158
The dish is a fusion cusine with Thai & Chinese twists.The Thai sweet hot garlic sauce is added to the Bolognese while the spaghetti is stir fried in Chinese wor style.
The bitterness of the rocket on top cuts through the fattiness of the bolognese,making it tastes lighter and balances the whole dish.
I ordered the ''Japanese pineapple sorbet''(日本原隻菠蘿雪芭)HKD$78
The dessert is presented in a very cuteeeeeeee way .The pineapple is hollowed out and filled with pineapple sorbet.
The frozen pineapple sorbet tastes very light,refreshing and natural.
It makes you imagining that you are setting on a sunny beach of a tropical island.What a treat!
There are also Russian caviars selling in very affortable prices.
However the restuarant is little bit crammed as the distances between tables are not wide enough.
張貼
