The place was so crowded that you may expect to have your meal for a longer chat in a vibrant eating atmosphere (the clientele talk in a high tone and some ABK/ABT/ABX (this is quite a general scene in HK, SG, TH... that those ABC/ABK/ABT would speak so loud in English.). The last time when I was in Soho (London) I already lost my voice because of turn on my voice turbo to talk. I decided to give it up, but paid attention to the food. The pasta and ox tail are the best among all the dishes we ordered. The green peas soup is good too as it's not that overwhelming but the green peas weren't in season, making it a bit less aromatic but it's still nice to me. The roast pork is the 3rd best. I'd recommend the chef to have a "brush pin" to make the pork skin be pinned from time to time when it's in roasting so that the skin could be more crispy. The least impressive (and yet the longest waiting - over 1.5 hours) is the roast chicken. Strange that the chicken was just luke warm when it was said to be roasted right from the order. The chef missed an important step when cooking a roasted chicken (or steamed) - it's the stretching of the chicken from wings to thighs to give more air inside of the joint parts. This is a little important step but yet making the chicken cooked better in the inner parts. As for the dessert, better save it. The tiramisu was put in a fridge with other meat products, getting it a very strong smell. The ice cream is quite a thrifty brand taste but the price isn't thrifty. The pecan pie's crust is not well done - too moist and uncooked. I believe this place should have been much better but the chefs seemed to entertain and cater for other things that he neglected quite much on his cooking.
1 comment:
This place is slow motion like a turtle with simple food and simple menu like chicken, ice cream and pie.
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