Pica Pica
上環德輔道中317-321號啟德商業大廈地下G-H號舖
Shop G-H, G/F, Kai Tak Commercial Building, 317-321 Des Voeux Road Central, Sheung Wan
https://www.openrice.com/zh/hongkong/review/some-hits-and-misses-e3431283
I have always wanted to try PICA PICA but they were not open on Sundays when they newly opened.
Finally went when they were open.
They serve tapas with a modern twist.
From the menu, you can see the modern techniques used like the wagyu tartar topped with apple sorbet and the oyster topped with frozen cherry gazpacho.
Here was what we had:
[Oyster Daniel Sorlut N3 with cherry Gazpacho]
Not really an oyster person but ordered this because of the cherry gazpacho.
Unfortunately, when it came, there were oyster shell fragments on the corner of the oyster yet it had to be eaten quickly because the frozen gazpacho on top was melting fast.
The cherry gazpacho was very refreshing and enhanced the taste of the oyster but I didn't really enjoy it properly knowing I had the shell fragments in my mouth.
The oyster was still attached to the shell when I took it out which made it extremely difficult to brush the shell fragments aside.
Wagyu Beef steak Tartare with Apple Sorbet:
Ordered this because it was wagyu beef steak and the fact that it had apple sorbet on top which makes it different from other restaurants.
It was quite nice with a sweet touch from the apple sorbet which I did not find tangy enough.
Lamb Neck with Chimmichurri on Aubergine:
Apart from the bed of oil, I loved this dish because the lamb was so tender laced with middle Eastern spices like cumin and it was served on a bed of aubergine which tasted like eggplant dip.
The pieces of lamb had quite a bit of fat attached so about 20% of it was fat and the dish was rather salty in general.
Fideua from Gandia with Cuttlefish and alioli:
Compared to other Fideua dishes I have tried, I found it too oily and too crispy for my liking.
Catalan Cream Foam, Vanilla Ice Cream:
Finished with the dessert which was so damn good, the foam texture was really heavenly.
The only thing I didn't like was the biscuit base and the caramelized finishing.
No comments:
Post a Comment