Pomme de Terre II, a highly recommend restaurant to all of ui havent been there before, just my friend told me that their food and place is so nice, so i went there to have the birthday celebration with my mum . Suprisingly, all the food are so delicious and the service is wonderful. My mum was so happy and satisfy of the dinner. I just can say thanks for my friend recommendation and it really not make me disapoointedThe food i highly recommend is the tiger prawn and the prime steak. When the waiter give us the tiger prawn, we are so shocked of the size, cos it is so 'big', and it is not like those frozen food, it is so fresh and the texture is so nice. Another recommendation is the prime steak, we ordered medium rare, the chef cooked for a right time, it did not overdone. the steak quality is good, the standard is high as the hotel steak house level. Lastly, i really hope this restaurant can keep on to run, cos the customer like us really need those restaurant have 'heart' to cook food. Undoubtly, i will have my birthday celebration with my friends in Pomme de Terre soon.…查看更多
ne Middle age man was the only server. All others are like friends and family of the owner. Middle age man always "black face" us.We arrived at 7:45. They didnt have enough menu for our party of 10 people and rushed us to order so that the next table can use the menu.Our main course arrived more than 1hr 30 mins later!!!! And there were only 24 people in the restaurant.We were waiting for the food, so we had nothing to do but chat. And we asked for more bread, and got more black face from the waiter. And also, this guy must have worked in HK "Cha chan tang" (Tea Cafe) in Mong Kok because he seemed to believe elbowing the guest out of the way to serve water is the way to go. Remember we are paying $400 for dinner not $40!The owner was nice the whole way tho. I mean if it was only food being slow we can forgive, but the waiter, man ! after waiting more than an hour we were famished. The waiter keep wanting to take our plates when we have not finished! AmbianceRestaurant look nice from the picture. We were upstairs in a small room. Quite decent. But for a restaurant that labels itself french and charge $400 for dinner in Noho, we didnt even get cloth napkins, only paper napkins! This is not Garden Restaurant in Prince Edward, mate!FoodI was ready to forgive everything if the food was done properly. I had a steak,BTW, the menu listed US Ribeye. I asked the waiter how is the steak done, and he frowned. "Steak loh" he says. WT?The steak was accompanied by boiled carrots cucumbers and zucchini. Usually in decent restaurants that serves vegies this way have a confidence in the quality of their produce. I would say that the vegies were mediocre at best. Carrots were hard. Next time they might want to stick with more herbs and spices or even sautee to mask the bland flavours.The steak was ok. Tender. But they put a real big slab of herb butter on top that is disproportionally large. If the right amount for a small steak is the size of two HK$5 coins, they put like $50 here. No matter, I can put it on the side. Also the herb butter was kinda strange tasting.I feel like they hired a cook who worked in many famous places but only worked as a line cook, so that the dish copied things from restaurants but didnt know how they go together or why. Please hire a chef de cuisine.I only oked the escargots. It tasted like escargot stuffed in a lasagna.JudgementI wished they did not use this name. The old restaurant was owned by two brother with extensive years in france and in restaurants. They were stuck up farts but knew what they were doing and did it well. Respect. This restaurant feels like a upstairs restaurant with too much money so decided to try ground floor. I think there is a gap in expectations there. There were two aunties chatting at the front door looking at people coming in obviously not patrons. It just didnt feel like anyplace that can charge this price. I feel bad because they seem very nice but its just that this is not how restaurant is done. I understand restaurant business is hard. I hope this comment let you know there is much to improve and wish you the best of luck
凱撒沙律 + 巴草炒蝦蕃茄意粉 + 熱檸茶：- 凱撒沙律：用料屬新鮮，味道 OK。但個人就較鐘意用上薄片既 Parmesan Cheese 既凱撒沙律，因為芝士味道比碎既有口感，更能將沙律菜既清甜味帶出。 - 巴草炒蝦蕃茄意粉：蕃茄汁做得出色，令人有一種清新感覺，酸甜度恰好，唔會太假。但主角蝦則構成一個嚴重敗筆，因為蝦肉竟然有點霉，顯示蝦肉明顯唔新鮮，認真大打節扣。
