Looking at the shop front, one will never think that it is a 1-star Michelin restaurant.
But up the stairs, the ambience changes. Food is excellent - chef uses good ingredients n he relies on the freshness of the seafood to speak for itself.
The fried toufu - crispy on the outside and silky soft inside. These were paired with black fungus lightly tosses with wasabi.
The clams cooked in a lightly flavored clear broth was another winner. The vegetables poached in superior stock n served with fish maw is outstanding. Must add that although the dishes seemed to be cook without much spices but their flavor simply explode in your mouth - like a good red wine.
What I don't understand is their sub-standard service. The waiter who took my orders was impatient n he didn't even try to mask it. He presumes that you know what to order n did not make any recommendations. When I told him that the bamboo clams were over cooked, his response was : you shouldn't have them steamed. You should have ordered them stir fry.
Another issue that baffles me was that the restaurant uses melamine plates to serve fresh fruits. And they did not give us fork n knife to eat the bamboo clams!
Unless you really need to eat a fish; avoid ordering this cos it can easily cost above Hk$1000.00. But dishes like vegetables are about HK$78- HK$80+.
Really wonder how did the restaurant get its 1- star with the lack lustre service n umimagnitive crockery? Perhaps what saved the day is their fresh seafood n superb cooking.
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