tag:blogger.com,1999:blog-8604043030135960226.post4062346049895613672..comments2024-02-20T19:25:27.930+08:00Comments on KC賞味隨筆: 8 ½ Otto e Mezzo Bombana ~ 失望的八部半KChttp://www.blogger.com/profile/08327198362235099881noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8604043030135960226.post-65730752523018482842010-08-27T10:24:28.202+08:002010-08-27T10:24:28.202+08:00Hey KC, am a big fan of ur blog. pappardella looks...Hey KC, am a big fan of ur blog. pappardella looks really attractive, but other than that, rest seems to be pedestrian.<br /><br />Have you tried Drawing room? it's expensive, but i think it's a great restaurant.<br /><br />Cheers, DJDMAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-62642859274505665752010-05-18T01:28:26.213+08:002010-05-18T01:28:26.213+08:00O,就是做得不太好,坦白說,讓我有點Drawing Room的感覺,果下弊!
小Meg,同意妳的意...O,就是做得不太好,坦白說,讓我有點Drawing Room的感覺,果下弊!<br /><br />小Meg,同意妳的意見,名貴的菜料是應該有,因為始終是收幾貴,但大廚也不要忘掉,自己其實是在做意大利菜。在這方面,H by Tuscany就做得比這裡好。KChttps://www.blogger.com/profile/08327198362235099881noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-71182742326818220082010-05-17T14:26:52.359+08:002010-05-17T14:26:52.359+08:00KC,
I think the restaurant (or the chef) somewhat...KC,<br /><br />I think the restaurant (or the chef) somewhat compromised a little to fit the menu/ingredients to the mass market. I respect Chef Bombana and I think the use of Hokkaido scallops, uni, or wagyu beef is just a way to appeal to general customers who often find these ingredients to be a sign of fine-dining. Most of the Italian food is very homey (much like Chinese food) and if you need to sell yourself as Upscale fine-dining, it is easier to throw in expensive ingredients than to transform the homey dishes to have an upscale high-end feel (It's doable as I have seen it overseas)<br /><br />I bet if Chef Bombana can construct the menu based on exactly what he enjoys cooking(not what will sell better), he will pick the pappardella and other more classic, Italian-styled dishes~!<br /><br />This is why I didn't like Whisk's menu with the recurring appearances of foie gras, wagyu beef, truffles, uni, etc. - all these "luxurious"-sounding ingredients put together in an unthoughtful way and didn't create any harmony in the final dishes.<br /><br />Better than the pappardella we had at Tuscany? That sounds great!<br /><br />Little MegLittle Megnoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-13555004611227213962010-05-17T13:04:46.955+08:002010-05-17T13:04:46.955+08:00同意!香港的西餐總是過份注重Protein(牛,羊,海產)的質素,而忽略了伴菜對菜式上作平衡,提味的...同意!香港的西餐總是過份注重Protein(牛,羊,海產)的質素,而忽略了伴菜對菜式上作平衡,提味的重要性,在外國的餐廳,一味菜式設計的成敗,伴菜是很重要的一環.港式西餐最令我"一頭烟"的是,不論豬牛羊,也只會附上烚露笋,西蘭花等.其實伴菜不貴也不難,只要肯花心思.而這個Bullito Misto也真夠怪的,本應是很rustic的農村家庭菜,在這裹出現很不對氣氛.Onoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-31256716121692167452010-05-17T09:34:54.805+08:002010-05-17T09:34:54.805+08:00其實我也不抗拒「泡沫」,可惜這裡只做了視覺效果,味覺效果欠奉。
個人感覺,如果吃degustati...其實我也不抗拒「泡沫」,可惜這裡只做了視覺效果,味覺效果欠奉。<br /><br />個人感覺,如果吃degustation menu,在材料上重重覆覆,除非是主題餐單(如松露、羊等特別餐單),尤其是在調味料上的重覆,就顯得沒心思。<br /><br />這不應在頂級收費的餐廳中出現,又或是這樣說,技至於此,也不會是頂級餐廳。KChttps://www.blogger.com/profile/08327198362235099881noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-57081000823267167472010-05-17T08:30:13.372+08:002010-05-17T08:30:13.372+08:00KC,
I guess you are not a foam type of guy... Per...KC,<br /><br />I guess you are not a foam type of guy... Personally I like my foam so I think I would have been very happy. Eggplant and black olives are very Italian/ Mediterranean so wouldn't be surprised to see a few appearances, although I'm not usually a big fan of black olives myself.<br /><br />Looks like pasta is the way to go...Peechhttps://www.blogger.com/profile/10335468643735359783noreply@blogger.com