Every time I walked by this place at their opening hour, the line was long enough to discourage me from bothering with it (47 Amoy Street). Only today did I realize that the queue wasn't because the restaurant was full already, but just that they were slowly seating parties one by one. So despite online chatter about two-hour waits here, I was able to get seated today in maybe ten minutes.
So what's the big deal? It's handmade pasta in an open kitchen done by a former Cicheti chef at decent prices. And yes, it generally delivered that, with that all'assassina above being fun in that it was intentionally charred in some places and thus kinda crispy. Now, they are a bit heavy-handed on the seasoning; I'm usually one that prefers more salt, but even this was borderline excessive for me. Nonetheless, it was good enough to devour quickly and mop up with bread afterwards.
By the way, they oddly served my pasta before serving my salad today. I presume that's because they were doing dishes in batches to expedite the busy lunchtime orders. That aside, the service was attentive and engaging. I left with a better impression of this place than Chicco around the corner, although I haven't been there enough to make a good assessment. So I should go back there again too.
2 comments:
Salad before the mains is typical in the US, but Europeans traditionally serve salads after the entree as a palate cleanser, and because the dressing in the salad is believed to interfere with the taste of subsequent entrees if served before .
Oh I didn't realize that. Interesting. I wonder why they listed the salad as a "Starter" then.
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