影片
更多
2018-10-16
4688 瀏覽
We had been to Belgos during the week of their soft opening. It looked like it had a great bar, and the name reminded me of London's Belgo, which I didn't remember as a strikingly impressive Belgian chain, but did bring back some fond memories nevertheless. This Hong Kong version with an added "s" has a more artistic interior; with wall high paintings of men in black hats and rows of transparent umbrella hanging from the ceiling. Seating furniture is casual.On our first visit everything was pret
On our first visit everything was pretty perfect and while there has been an embarrassing issue with an undercooked sea bass, the chef personally came over to address the issue. As we were pressed for time, we agreed to return to have our sea bass next time. Great excuse, I thought, for making a second trip over. We eventually did come again after a week. The food was still great, although we didn't mention anything about the sea bass (hoping to use the excuse to return a third time!). I would recommend this place to anyone looking for some authentic continental European fare in Causeway Bay. FRITES is good, but Belgos has a stronger Flemish touch to it. A midpoint between loud beerhouse and cozy bistro.
Food Rundown
Seafood Waterzooi, $178Traditional Flemish with an artistic twist--fresh seafood was cooked in cream and wine, with black ink tapioca chips and root veggies. Sauce was very flavorful and the seafood was great--we had mussels, fish, squid and prawns. The tapioca chips were also wonderful.
Burrata, $148A simple dish. Perfect the way it is.
Chicken Liver Parfait, $138This dish is, again, designed with a twist--atop the liver parfait terrine is a layer of raspberry "Belgian" beer gelée and cognac. The dish also comes with some pickled veggies for some extra crunch and sweetness. I thought the parfait was well-baked--smooth and light, although a sprinkle of sage or some other herb might take this one step further.
Tarte Flambée - Andalouse, $95This was the disappointment of the night! The way I remember tarte flambée from Strasbourg and southern Germany was a much lighter crust that made me fell instantly in love with it. Going for the Flammenkuche flavor might bring us closer flavor-wise to the traditional, Franco-Germanic type of tarte flambée with crème fraÎche, but the crust was nevertheless still too dense. For your every day pizza, this was otherwise decent.
Moules Portuguaises, 500g, $238Amazing. Loved the small size of the mussels which were sweet and fresh, and loved the sauce, which was so rich--mainly tomato-based, with basil and thyme, but also had a spicy kick from paprika. We had steamed red rice to go with this. It was also great.
張貼
