foodie_c's Profile

差啲落錯單，好彩因為聽到價格唔同，我問清楚，先發現佢落錯單我叫莓莓乳酪，佢以為係桃桃乳酪。😅 個音都差幾遠喔。不過呢啲小事就算啦。攞走杯外賣，入左碼頭，就發現入面無紫米。應該又係唔記得落我入去鋪頭同出黎嘅時候，我都係唯一一個客人所以唔係忙嘅失誤，係顧住同隔離同事傾計嘅失誤我係因為鍾意呢度嘅乳酪有紫米先黎買…. 都幾無奈…Read More

樓面有兩個上菜嬸嬸 兩位男士。四個人服務過五十人嘅樓面。非常之頻撲。第一次問疑似經理嘅男士攞辣椒醬，等左幾分鐘見佢來來回回幾次都未有，於是再問。今次佢立刻有俾。之後牛肉球覺得喼汁唔夠。老實講見到四個樓面無時停都唔知問邊個好。已經一路觀察佢地面色係咪好忙，等嬸嬸A上完菜回程先問其中一個。佢好似聽到 但係無任何回應。於是我再等幾分鐘，都係無。我啲牛肉球已經開始涼。於是又觀察下等另一個嬸嬸B上完菜回程先問，佢亦都無俾回應我。等左一陣，都無。咁唔知係咪上菜嬸嬸係唔負責其他服務只係負責上菜啦。於是我問貌似經理嘅男士。呢五次我每次都係正常有禮貌咁問 唔該可唔可以俾辣椒醬/喼汁我。老實講我覺得我已經好體諒佢地忙。食飯變左觀察邊個得閒，叫左要估究竟等幾多分鐘先知佢地係唔記得定聽唔到....見佢地咁忙 我都覺得算數，無投訴亦繼續保持禮貌。咁呢次問呢個經理，佢有即刻俾喼汁我，而嬸嬸B又咁岩又俾喼汁我，然後呢位經理就辣慶左啦。佢話類似係”你問幾個人攞野 我地好唔得閒點點點” 我話”問左幾次所以再問呀。”（老實講我一啲唔耐煩唔客氣都無反而俾你鬧翻轉頭，你唔係唔知你樓面嘅人真係會唔記得野 或者要再催先會上到野）佢又話”唔通我地幾個人好得閒棟係度？”（唔係 作為顧客我只係想有合理要求之後 問左想知道會唔會黎 同埋唔洗問幾次啫）我話”問左幾次都無先再問啫”。然後佢就話牛肉球裡面已經有喼汁 （我枱上面食剩一個半牛肉球你見到嘅 我唔係唔知咩味）我話唔夠喼汁呀 佢話唔夠咪叫咯 （咁所以我叫咯）成件事一句唔好意思都無。基本上錯嘅完全係我。佢覺得佢地人手唔夠服務不周，係正常合理嘅。持平啲講 佢唔係好惡咁鬧我嘅 但係你做野做到無耐性 好似都唔係咁樣話返個顧客轉頭喔 你人手唔夠搞到個客要不停問 仲要照顧你地係咪好忙連叫個汁都要小心翼翼 員工唔記得左都好似唔應該再問唔知做乜要受呢個氣😅…Read More

Positives:Huge portion - definitely fill you upfresh and crunchy vegetables Negatives:Have had salad here 3 times, 2 out of the 3 times there weren't enough sauces. The ingredients aren't thoroughly mixed, e.g. the blue cheese in cobb salad is still in one big chunk.…Read More

I'm surprised that this restaurant made it to "the list"I had lunch there a few months ago, caesar salad and prosciutto with melon.The caesar salad was pretty bad. Too much green leafs, the lettuce was not fresh, too much dressing. The judgmental me just wouldn't put this restaurant into a highly recommended list if they can't even get caesar salad right.Prosciutto with melon was ok. You can't really get this wrong though.The other time I had pasta.... really not that memorable. the sauce and the pasta kinda just blend together and not distinct.I consider this as a very faint attempt to pretend to be authentic.…Read More

I consider myself a foodie who has explored plenty of authentic international cuisines in New York. Having recently relocated to Hong Kong I was concerned that I could only find reasonably authentic food in Central at outrageous price tags. I was pleasantly surprised at Henry's Kitchen.I was dining at a table of four so got to try a number of dishes. Most notable are- Pan fried french goose liver, served with caramel apple port wine sauce $118- Caesar Salad $78- Grilled New Zealand Halibut with Asparagus in scallop and herb sauce $158 (I requested Angel hair pasta on the side instead)- Risotto with Black Truffle and mushroom $128- Cream brulee $421) Goose liver- it's difficult to get it done right. The goose liver was perfectly crispy on the outside and tender inside. It is more like medium well than medium rare but still very tender. I like it rarer so will probably request it to be rarer next time.- the apples underneath are caramelized but not too soft. still crunchy.... good contrast in texture and flavor (tender, heavy tasting liver versus crunchy, sweet and light apple)- it's pretty big too, roughly 1.5 business card size2) Caesar Salad- very common dish, but it's in common dish where one can tell whether there are thoughts, efforts and skills behind the making.- very very crunchy, crispy romaine lettuce. you can tell it's really fresh coz it's sweet and juicy. I looove crunchy romaine lettuce. I was told that the chef gets rid of the dark green leafy part because its texture is more boring and it's bitter. thoughtful- salad dressing is authentic and not too overwhelming - it doesn't cover the freshness of the lettuce- big slices of Parmesan cheese on top! another surprise. it's a very authentic touch- i like it that there's also pieces of baked bacon and sundried tomato in it3) Halibut with angel hair pasta- halibut skin was crispy. angel hair pasta was simple with subtle olive oil flavor, I like it that it tastes good without having to put lots of salt in it. the pasta was cooked just right, not too soft, just chewy enough.- another nice touch is the pieces of roasted squash on the side. again... I wouldn't expect to see well cooked squash in an Italian restaurant in a more "local" neighborhood4) Risotto- the black truffle smells really good. I still couldn't decide whether I can tell if this is the risotto I eat in HK or in NY... so I suppose that means it's pretty authentic here. (There's a risotto place I love in NY that makes risotto only) The garlic flavor is distinct and you can bite into chunks of garlic (which is authentic). Risotto is actually difficult to make as well... it's hard to make it creamy without overcooking/soaking the rice. The dish was def creamy and the rice was chewy. It's a bit more salty than I'd like but that's probably because the chef was generous with the truffle powder/shaves.5) Cream Brulee- it tastes good :) Another thoughtful touch is tiny little chocolate chips on the ice cream on the side of the cheese cake. surprises are always nice.I'm giving it a 5 stars because I think it's as authentic as you can get for the price. And it's very promising that the chef has many touches of authenticity in most of the dishes. Spaghetti house's pasta is probably $20-30 cheaper but they are horrendous hong kong food. Grappa's in pacific place is very authentic but naturally a notch more expensive. To be fair, I'm not saying this is the most authentic Italian restaurant in Hong Kong. If you have a big budget ($>500/head), go ahead and head to Soho or central, pay a much higher price for something slightly more authentic. And if you are sick of Spaghetti house, you are not paying much more to move your level up from local "italian" food to something that is much closer to being authentic and still have your full 3 courses.-----------------other than food: the servers are very attentive and I never run out of water. the place is small and cozy - won't get too noisy.…Read More