Archive | September, 2012

DiVino Patio

26 Sep

 

 

divino patio hong kong

In our concrete jungle, often finding outdoor space is a challenge. So how do Hong Kongers get around this problem? They build outdoor space amidst the concrete jungle, above the traffic. DiVino Group’s newest baby, DiVino Patio, has joined the throng of restaurants that line brand new alfresco dining area Brim 28 in Wan Chai. Spanning over around 4,000 square feet, DiVino Patio has the luxury of a great sized indoor space as well as, obviously, a patio.

Having thought it an excellent idea to walk from Central, eating outside was thankfully not considered, yet I can imagine the patio to be mightily popular on the crisp autumn evenings that are not too far in the future (I hope!). The space inside is designed to be a replica of a 1950s Italian style grocery shop, with red brick walls and rustic blackboards. All that’s missing are legs of prosciutto hanging from the ceiling and giant wheels of Parmesan.

divino patio hong kong

Our feast began with an enormous, beautifully presented knot of burrata, adorned with a green leaf and served alongside a vibrant cherry tomato salad. At first sight, we were convinced that the three of us would barely make a dent in this colossal 500g ball of cheese; however, one bite and we were hooked, meaning we had no choice but to finish the entire plate. Firm on the outside, the centre was gorgeously creamy whilst still wonderfully light, pairing perfectly with the crisp, sweet flavour of the cherry tomatoes and red onions. I still dream of this burrata…

divino patio hong kong

A rustic wooden plate overflowing with amazing antipasti followed, offering coppa, speck, Parma ham, salami Milano and mortadella. The meats were of the highest quality; one of the many authentic items, including the chef, that is flown in straight from Italia.

divino patio hong kong

Onto the main courses, we shared the pasta I had had my eye on since we arrived, the Penne “Jerome” style, named after one of DiVino on Wyndham Street’s loyal customers; apparently he would always order this dish, despite it not being on the menu – I can completely understand why! Imagine perfectly al dente pasta bathed in rich, creamy gorgonzola and truffle; what is there not to like about this dish?!

divino patio hong kong

To follow came individual portions of spit-roasted ‘porchetta’ that made each one of us ‘ooooh’ in excitement. After being deboned and marinated in Italian spices and fennel, the suckling pig is slow roasted for four hours, leaving it amazingly succulent and tender. The spiral of meat came served atop buttery rosemary mashed potatoes, and topped with an artichoke ‘rose’; it was heavenly.

divino patio hong kong

Last but never ever least, dessert was DiVino’s Sweet Kick Platter: Tiramisu, Trio of chocolate and Sicilian Cannoli, which were each to die for. The tiramisu was just as it should be, without the coffee overwhelming the other flavours of the dish; the cannoli were light and delicate with a refreshing hint of lemon; what I really want to talk about, however, is the trio of chocolate: rich chocolate ice cream, creamy chocolate mousse, and the perfect, most incredible chocolate fondant that oozed at the slightest of prods. Can you tell which was my favourite?!

Prices are fair, with starters from $88 and mains ranging between $130 and $300. It is the perfect place for some unpretentious and authentic Italian fare in a pleasant setting. OK the alfresco area is a far cry from what we’d find along a cobbled street in Italy, but if it’s the best we can get, and if the burrata is this delicious, then who’s complaining?

DiVino Patio

Shop 11, 1/F Causeway Centre
28 Harbour Road
Wan Chai
Hong Kong

Tel: +852 2877 3552

www.divinogroup.com

 

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Lucy’s

24 Sep Lucy's stanley hong kong

 

 

Lucy's stanley hong kong

The last time I went to Lucy’s was for a friend’s ‘tarts and vicars’ themed 18th birthday party all of ten years ago. I had no idea if it still existed, nor any recollection of what the food was like (or indeed if I had even eaten any food!), so I was very intrigued to go back to see if the praises I had since heard were deserved. I don’t mean to spoil the surprise for the rest of this review, but I can certainly tell you now that it deserves every single praise…and more!

Lucy herself hails from England, and decided to open Lucy’s in Stanley in 1994. Rather than being on the touristy waterfront, Lucy’s is hidden away in the very heart of Stanley Market – not that Stanley Market isn’t touristy of course, but you know what I mean; no tourist ventures there at night after the lights go out!

The brightly painted restaurant, concealed behind lovely potted plants, is reminiscent of a casual European café; the kind you would perhaps expect to find down a back alley of a historic Italian town. (As you can imagine, this fitted in tremendously well with the holiday feeling we were already experiencing from our ‘staycation’ at The Stanley Oriental Hotel, as mentioned in my review of The Boathouse.) It’s a very cute, tiny space that’s packed full most nights. We foolishly thought we could arrive without a reservation and were almost turned away, but thankfully the stars were looking out for us as a couple was just paying.

Our initial plan for the evening was to do a sort of restaurant-crawl, tasting one or two dishes from several restaurants along the waterfront. However, the intrigue of dining at Lucy’s beckoned, so we cut the crawl short after only one restaurant. Unfortunately this meant we had already experienced some sincerely average tapas at Mijas, which is why you might wonder why my meal at Lucy’s was smaller than my usual meals!

Lucy's hong kong

It began with a gorgeous plate of char-grilled squid, spicy chickpeas, chorizo and rocket. The flavours were so fresh, drizzled in a lovely and light lemony dressing, and the squid was cooked to utter perfection, without the slightest hint of chewiness. I loved the contrast of the subtly spicy chorizo, which completed this delicious Mediterranean-style dish.

lucy's stanley hong kong

Next up were some beautiful char-grilled sardines with beetroot, dill and horseradish. Aside from having one too many fiddly little bones that became a touch annoying, the sardines had a wonderful flavour, brought out by the fresh beetroot salad and a generous dollop of horseradish.

lucy's stanley hong kong

It seems we were on a char-grilled frenzy, as for main-course we chose the char-grilled lamb fillets, crispy basmati rice cake, red curry and green beans. Perhaps it was because we had advised our waiter that we were sharing everything, but the lamb arrived when we had only just begun our starters, meaning it was cold by the time we got round to trying it. However, this didn’t make it any less enjoyable, as the lamb was perfectly tender, and the slightly spicy red curry sauce was delicious. The crispy basmati rice cake was unusual but it definitely worked, without detracting too much attention from the meat.

lucy's stanley hong kong

Unsurprisingly, there was no char-grilled dessert option, but we did have an incredible pecan pudding with toffee cream sauce. Think of a sticky toffee pudding; now add crunchy, delicious pecan nuts…and there you have the ultimate indulgence.

Service at Lucy’s is very good, and it made me happy to know that Lucy has not just set up the restaurant and left them to it; she was in the kitchen herself that very night! Prices for food aren’t unreasonable, but add on wine and you’ll probably be paying over $700 a head for a three-course meal; trust me, though, it is 100% worth it – it must be if it’s being going strong for 18 years, something only a handful of restaurants in Hong Kong can admit to…

Lucy’s

64 Stanley Main Street
Stanley
Hong Kong

Tel: +852 2813 9055

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The Salted Pig

21 Sep

the salted pig hong kong

The pig has always been one of my favourite animals, mainly when it’s served on a plate in any of its delicious forms. I wouldn’t say I disliked se sa me, but when I heard it had closed and would be replaced by a restaurant specialising in PIG, do you think I was upset? Most definitely not. In fact, quite the opposite: when I heard about The Salted Pig’s imminent opening, I was like a child (or myself) on Christmas Eve, excitedly calculating just how much pig I could physically eat.

The Salted Pig is brought to us by the team behind highly successful Shore Restaurant and Bar, complete with its wonderful chef Jason Black; so he’s not only a specialist in cow, but pig too…it makes me wonder how exciting he could make chicken…

the salted pig hong kong

The space is entirely transformed from its se sa me days; it is a casual, down to earth eatery with bare wooden tables, simple wooden chairs and creative hanging lights. Above a row of tables in the centre of the room, all sorts of knick-knacks, pots and pans hang precariously.

The menu reflects the décor; there is not an air of fancy fine dining where you’re paying top dollar for a measly crumb that happens to be beautifully presented. Instead, the majority of the dishes are for sharing, family style, and are certainly hearty portions.

the salted pig hong kong

Our ‘oink-fest’, as Chef Jason likes to call it, began with a Pre-appetizer charcuterie platter, consisting of five kinds of cold cuts, pork terrine, pork rillettes, scotch eggs and piccalilli. I was particularly impressed by the quality of the cold cuts, the smoothness of the rillettes and the sheer perfection of the homemade scotch eggs.

the salted pig hong kong

To follow came a dish of gorgeous bacon-wrapped scallops with broad bean, pea and mint ‘mash’, with cider dressing. The scallops were only lightly seared, giving them the most perfect, firm yet never rubbery texture. Whilst I loved how the scallop and the bacon went together, my only suggestion is that the bacon could perhaps have been just a touch crispier, to add a deeper contrast in texture to the buttery scallop and creamy ‘mash’.

the salted pig hong kong

A green bean, broad bean and sweet pea salad with baby lettuce hearts, feta and warm bacon dressing came next. This was summer in a bowl. The sharp crunch of the lettuce and radicchio paired perfectly with the creamy feta, sweet veggies and salty bacon.

the salted pig hong kong

Moving on to the mains, we shared three between the four of us, as two are designed as sharing plates. The “Rub n Tickle” belly, having been cooked sous-vide, was packed full of flavour and incredibly juicy. Obviously it was a fatty piece of meat, but that’s what pork belly is all about, especially when the pork and fat are beautifully cooked so that they both melt into one. This came served with a lovely potato and egg salad, coleslaw, and amazingly crunchy crackling, alongside an adorable cute mini Le Creuset pot of special sauce.

the salted pig hong kong

From the accurately named ‘Porker Feast’ section of the menu, we shared The Rack, an incredible mouth-wateringly tasty and succulently tender slow cooked pork loin rack.  Served alongside roasted carrots, onions and fennel, with a jug of creamy mustard sauce, this was indeed a feast on its own.

the salted pig hong kong

A sage and mustard-crusted pork loin steak with white mushroom and marsala cream sauce was incredible: faultlessly juicy with a lovely flavoursome crust. I particularly loved the fact that it was served with roasted Granny Smith apples, which added a tartness to complement the sweetness of the sauce and the saltiness of the pork.

the salted pig hong kong

Although we didn’t really need sides, we tried the classic mac ‘n cheese (the ultimate comfort food), the pancetta braised creamy Brussels sprouts (would definitely add magic to any Christmas meal), and, just to be healthy, the cherry tomato salad with basil (wonderfully refreshing and light).

the salted pig hong kong

After all this, we tried not one, not two, but all five desserts from the blackboard menu: Chocolate and citrus tart, Pistachio and white chocolate mousse, Raspberry marshmallow with rhubarb compote, Banana and fudge Eton mess, and Carrot cake. I would imagine it would be too much to ask to suggest you save space for all five, but I strongly recommend at least saving space for the latter three, and particularly the incredible carrot cake, made with olive oil and topped with a carrot crisp; I think it actually rivals my own carrot cake…

Prices for this ‘oink-fest’ will surprise you. In a good way. For an abundant three-course meal with wine (served by the carafe), you won’t be paying much more than $350-$400 a head. The Salted Pig is not only doing something completely different to anywhere else in Hong Kong, but it is doing it well, with excellent service, for very reasonable prices. I’m very excited about how close it is to my office…but it does make me slightly fear for my waistline!

The Salted Pig

2/F, The L Place
139 Queen’s Road Central
Hong Kong

Tel: +852 2870 2323

P.S. since writing the original review, I have already been back for lunch (can you tell I loved it?) and wowee what a lunch. Go for the ‘Porker Set Lunch’ and definitely get the shredded pork knuckle sandwich – it’s seriously worth the food coma it will send you into afterwards…

Do you know what makes The Salted Pig even better? They have kindly offered a 10% DISCOUNT to all my loyal readers – simply mention The Dim Sum Diaries when you ask for your bill and you’ll get 10% off until 31st October 2012. Enjoy your oink-fest, you porker!

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The Boathouse

18 Sep the boathouse stanley hong kong

the boathouse stanley hong kong

Part of the lure to Hong Kong is that there are so many beautiful places to visit on weekends that barely require leaving the city. A recent weekend ‘staycation’ at The Stanley Oriental Hotel led me to finally try Café Deco Group’s The Boathouse.

The moment we arrived in Stanley on a Friday night after work, we immediately felt as though we were holidaying at a European seaside town. The Boathouse was consistent with this feeling; as we were led up to the roof on the third storey of this beautiful marine-themed building, all the worries and stresses from a long week at work melted away, allowing us to fully believe we were on holiday, even if just a brief one.

the boathouse hong kong

As we ogled the gorgeous, peaceful bay beneath us, we were served a selection of starters. While the seared scallops with celeriac purée, pancetta and semi-dried tomatoes had a wonderful texture, they were unfortunately somewhat lacking in flavour. The smoked salmon and crab rolls with a cherry tomato and apple salad however were utterly perfect in both texture and flavour. The crostini with roasted pumpkin, feta and Parma ham weren’t anything to write home about; again they lacked flavour and the bread was a little soggier than I’d have liked. But really, the absolute star of the starters were the black mussels in white wine garlic cream sauce; the mussels themselves were wonderfully fresh and meaty, bathed in a delicious broth that I could not refrain from using as a dip for the crusty bread.

the boathouse stanley hong kong

Onto the mains, the grilled T-bone steak was delicious and tender, served with feta cheese rosti and crunchy asparagus. My side of the T-bone was unfortunately a little on the fatty side, but, once the fat was out of the way, the juiciness and rosemary-infused flavour of the meat made up for it.

the boathouse stanley hong kong

The king prawn jambalaya with chorizo, tomatoes and coriander was comfort food at its very best, with a distinct spicy kick that made it even better. My only request would be for more chorizo, as it was so tasty that we both battled over the last remaining pieces!

the boathouse stanley hong kong

For dessert, it would have been a sin not to have the ‘Death by chocolate’. This warm chocolate fondant passed the fork test with flying colours, oozing delicious molten chocolate at the gentlest prod and pairing wonderfully with the sweet vanilla ice cream.

the boathouse stanley hong kong

We also shared the Boathouse coupe, the restaurant’s version of an ice cream sundae, with chocolate and vanilla ice cream, chocolate sauce, fresh berries and macarons. Unfortunately said macarons were rather dry, suggesting they were far from fresh and certainly not homemade. The highlight, for me, was really the chocolate ice cream, containing exciting hidden chunks of smooth dark chocolate.

the boathouse stanley hong kong

Service at The Boathouse is very good, particularly if you’re one of the restaurant’s many regular customers. The staff are welcoming and friendly, always ready to give their valuable advice about the menu. Prices aren’t low, but neither are they extortionate, with starters between $100 and $300 and main courses ranging from $200 to $300. The food isn’t out-of-this-world amazing, but it is wholesome, down to earth and pretty tasty, served in a setting that will instantly transport you to the beach holiday of your dreams; what more could you wish for?

The Boathouse

88 Stanley Main Street
Stanley
Hong Kong

Tel: +852 2813 4467

www.cafedecogroup.com

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Tate Dining Room & Bar

17 Sep

 

 

tate dining room hong kong

After hearing mixed reviews about Tate Dining Room & Bar, I had to check it out for myself, firstly to see if the food exceeded the rather low expectations, and secondly, more importantly, to see if I was still hungry after nine courses, as many who had gone before me were.

tate dining room hong kong

The setting is gorgeous, elegant and girlie, designed by Candace Campos, the same amazing designer behind MANA! and Heirloom Eatery. A lot of white and cream shades with good use of lighting make the space, which seats only around 26 diners, appear much larger than it is.

Set menus come in two forms: a six-course sensualist set (priced at $680) or a nine-course gastronomy set (for a whopping $980). It is clear to see just how much thought has gone behind each and every dish, as chef Vicky Lau (formerly of Cépage), creates her ‘edible stories’, each entitled with a lovely name.

tate dining room hong kong

Our nine-course menu began with a ‘Potato Ice Cream’. This interesting contrast between the crispy hot potato croquette and smooth cold potato ice cream, broken up by a line of peanut sand, was apparently inspired by what Chef Vicky pictures when thinking of the beach on a hot summer’s day. I loved the croquette and the peanut sand but couldn’t quite work out my feelings towards the ice cream. The smoked salmon and caviar were welcome additions, although perhaps the flavours were a little too strong for the mild potato purée.

tate dining room hong kong

tate dining room hong kong

The ‘Autumn Delight’ that followed was lovely; consisting of chestnut purée, whole chestnuts, smoked eel, a quail’s egg and vegetable crisps, it was a combination of flavours and textures that I would never think to put together, yet somehow they worked to create a wonderfully comforting and definitely autumnal dish.

tate dining room hong kong

The ‘Foie Gras Terrine’ was one of the star dishes of the night; buttery smooth cubes of foie gras were paired with grapes, candied walnuts, crumbs of Sauternes jelly and goma sesame sauce, served alongside a perfect brioche. I was in foie gras heaven and definitely took advantage of the fact that I was dining with a non goose liver lover.

tate dining room hong kong

Unfortunately the dish that followed, ‘Forest Essence’, was nowhere near as good. The single scallop was overcooked and rubbery, the mushrooms were dry and tasteless and the black garlic paste was smeared so thinly on the plate that it needn’t have bothered being there at all. Possibly the most exciting thing about this dish was the line of crushed chilli.

tate dining room hong kong

A ‘Tomato Consumme’ (was the misspelling intentional?) came beautifully presented in an adorable little teacup. Although the actual soup looked rather boring, I liked the delicate flavours and found it lovely and comforting, with the basil oil and sprig of thyme serving to add a hint of summer.

tate dining room hong kong

The cleverly named ‘Hamgoustine’ consisted of ham and – you guessed it – langoustine ravioli, served in a ham broth, topped with parmesan foam and strips of Serrano ham. The ravioli were cooked to perfection, and I loved the contrast of the two distinct fillings, however my only complaint is that the broth was a little too salty.

tate dining room hong kong

The absolute star of the night was the ‘A4 – Kagoshima Beef Rib’. The medium-rare meat was melt-in-the-mouth tender and beautifully flavoured, paired with a miso potato purée and crunchy grilled asparagus: utterly faultless.

tate dining room hong kong

A pretty ‘Zen Garden’ appeared next, but unfortunately it wasn’t exactly our idea of bliss; as much as I like green tea as a drink, I’m never a fan of green tea desserts, so the matcha green tea mousse just didn’t work for me. Served on top of white chocolate mousse and alongside sesame panna cotta and peanut sand, the whole thing was just unbearably sweet for my taste.

tate dining room hong kong

‘Tate’s Mini Dessert Cart’, however, made up for it in both appearance and taste. It was a chocoholic’s dream, offering mini chocolate mousse, a rich chocolate drink, dark chocolate brownie and last but by no means least, a chocolate hazelnut truffle.

The staff at Tate are very welcoming and knowledgeable about each dish. Service is swift, but not to the point of feeling rushed. With Chef Vicky’s creativity and passion it has the right tools to be something really special, but there are still a number of issues that need resolving first.

Now to answer the question you’ve all been waiting for: Was I hungry after my nine-course meal? No, but neither was I bursting at the seams, and I’m not sure I agree with paying $980 and to not feel like I’m going to pop.

Tate Dining Room & Bar

59 Elgin Street
Central
Hong Kong

Tel: +852 2555 2172

www.tate.com.hk

 

 

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Eclectic

10 Sep eclectic private kitchen hong kong

 

 

eclectic private kitchen hong kong

Besides the numerous taco shops that are currently filling our bellies, Spanish cuisine is the flavour of the moment, with tapas restaurants galore enticing us in with their jamón Ibérico and queso Manchego. Newcomer Eclectic, set up by charming chef Juan Martínez Gregorio is a cosy little private kitchen tucked away in Sheung Wan, serving traditional home-style Spanish fare in a relaxed, humble setting.

eclectic private kitchen hong kong

The space is very intimate and homely; it isn’t just an empty space with a table and chairs, but actually looks like it could be someone’s dining room, ready and waiting for the dinner party guests to arrive. As you enter, there is a Hong Kong-sized open kitchen (I’ll get back to the cooking appliances later!) that opens on to a long dining area with comfy sofas at the back, perfect for enjoying your complimentary glass of sangría.

eclectic private kitchen hong kong

The first course, which we also savoured on the comfy sofas, consisted of simple and classic cold cuts: 16-month aged Manchego cheese, chorizo Ibérico and pan tumaca (country-style bread topped with a gorgeous tomato and garlic purée): this was the perfect start to our dinner party.

eclectic private kitchen hong kong

eclectic private kitchen hong kong

Seated at the rustic wooden table, our second course was an empanada de frito from Cartagena, Juan’s hometown. Whereas South American empanadas come as individual pockets of delight, this one was more of a giant pie, which was shared between us. Inside the lovely, flaky pastry were black olives and tuna, bathed in a delicious tomato-zucchini sauce. I later discovered that Juan’s ‘oven’ is just a tiny tabletop oven, much smaller than the one I have at home! It’s amazing that he can run his private kitchen with this, but honestly, looking at and tasting the empanada, you could never tell!

eclectic private kitchen hong kong

The pimientos del piquillo, so named for the beak-like shape of the peppers, were stuffed with a combination of fish and prawns, bathed in a red pepper and paprika sauce. The flavours were wonderfully delicate, although we all agreed that they could have done with a little more spice.

eclectic private kitchen hong kong

Our fourth course, not to be mistaken with a gazpacho, was a salmorejo from the Spanish region of Córdoba. This cold tomato soup contains a blend of red pepper, bread, garlic and olive oil, sprinkled with strips of jamón Ibérico, chopped red pepper and crumbled egg to add some exciting textures. For me, it was a little too intense and acidic, but I’m never a huge fan of gazpacho-esque dishes anyway.

eclectic private kitchen hong kong

The papada de cerdo al vino tinto, or pork jowl slow cooked in red wine, was beautifully tender, having been cooked in Rioja for two hours. It was hearty and delicious; the perfect home-style comfort food.

eclectic private kitchen hong kong

eclectic private kitchen hong kong

Dessert was quite simply out of this world: flambé strawberries with black pepper and ice cream. As the smell of toasted almonds filled the room, we were lured towards the kitchen to watch Juan prepare the strawberries, sautéing them in butter and sugar before flambéing them in brandy. The freshly ground black pepper added an interesting and subtle warmth to the dish.

Eclectic is BYOB, but I would recommend also trying some of the gorgeous Spanish red wines sold by the bottle, starting at only around $160; cheaper than you’d find them anywhere else, but the most important fact is that you’d struggle to actually find them anywhere else…

To match the dinner party (as opposed to generic private kitchen) theme, the time between courses is somewhat slow, meaning our 7-course meal (there was also a salad but I chose not to write about it, as a salad is a salad) lasted over four hours. Taking into account that Juan’s cooking appliances consist of a teeny tiny oven and two plug-in hot plates, I’m surprised it wasn’t even slower! If you’re in good company, enjoying fine wine and delicious food, time will fly by anyway, so just embrace it and relish the fact that you can host a dinner party with someone else there to do all the hard work! All for only $400 a head too – bargain!

Eclectic

Room 603, 6/F, Cheung’s Building
1-3 Wing Wo Street (actually Wing Lok Street)
Sheung Wan
Hong Kong

Tel: +852 9158 1584

www.e-eclectic.hk

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Cafe Roma

4 Sep cafe roma hong kong

cafe roma hong kong

The beauty of living in Hong Kong is that although it is a big, concrete jungle, we are able to escape, jump on a short ferry ride to one of the other islands and experience a different way of life, with a much slower pace and what feels like cleaner air (even if only marginally). After hearing a lot of good things about it, I finally made the journey over to Park Island last weekend to put celebrity chef Jaakko Sorsa’s Café Roma to the test; as Jaakko is the chef behind the ever-popular FINDS in TST (reviewed here and here), I believed every word that it was worth the treacherous 25 minute ferry journey into the unknown.

cafe roma hong kong

cafe roma hong kong

Café Roma is exactly that: a casual all-day café. The décor is very simple, not too dissimilar from the row of other restaurants that line the promenade just up from Man Wan Tung Wan beach; it’s obviously the food that sets it apart. As we took our seats on the patio overlooking the beach (which overlooks HK’s giant bridges – showing the extremes that our lovely city has to offer), we saw glimpses of the delights we were about to experience.

cafe roma hong kong

The first of the appetisers was a Greek salad with lovely refreshing, summery flavours that perfectly suited the incredible weather.

cafe roma hong kong

Alongside this, a gorgeous tomato and mozzarella di buffala salad was served. Both the tomatoes and the mozzarella were incredibly fresh and full of flavour, drizzled with pesto and sprinkled with pine nuts.

cafe roma hong kong

The seared beef and grilled vegetable salad that followed was also delicious, the beef wonderfully tender to complement the crunchy grilled veggies…I only wished there had been more beef in the salad to avoid the four of us fighting over the last piece like vultures!

cafe roma hong kong

A plate of prawn fritters came next. Under a rather thick and disappointingly rather soggy batter were gorgeously succulent prawns that paired wonderfully with the spicy mayonnaise.

cafe roma hong kong

Onto main courses, the roasted rack of lamb was beautifully cooked to tenderness perfection, served alongside a delicious stack of melanzane alla parmigiana and crisp rocket leaves.

cafe roma hong kong

I’m not normally a fan of creamy pastas, yet the seafood linguini, with only a light lick of cream sauce, was lovely, made with flakes of salmon and wonderfully succulent prawns. My only complaint is that Italians don’t put cheese on their seafood dishes, yet this was laden with Parmesan before we were even asked if we cared for some.

cafe roma hong kong

Although it wasn’t quite set, the passion fruit panna cotta had delightful summery flavours, again reminding us how lucky we are to be able to sit outdoors in 30 degrees in September.

cafe roma

The mango toffee pie was my favourite of the two desserts. Though not quite as good as the original banana version, I loved the refreshing flavour of the mango, which really worked with the thick crumbly base and decadent toffee sauce. An added bonus was that the cream was served on the side; usually I scrape it off!

Service at Café Roma is efficient, although I unfortunately can’t say it’s service with a smile. Prices are definitely reasonable and food, thanks to Chef Jaakko’s magic touch, is delicious. If I lived on Park Island, I would most certainly make it a regular hangout for casual, comforting fare…. but living on Hong Kong Island, realistically it may be some time before I return; there’s just too much exploring to do and I’m only just getting started!

Café Roma

Shop 7 and 8, Beach Commercial Complex
Park Island
New Territories
Hong Kong

Tel: +852 3446 1226

www.caferoma.com.hk

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