With about 30, 000 restaurants in this city, it’s safe to say that there are plenty of opportunities to try something new when dining out! It’s also possible to get overwhelmed with so many choices available, so I like how Restaurant Week is a platform of sorts to help me pick out someplace to try. Booking’s a breeze too, which is always a bonus. The spring edition may be over, but given that it takes place twice a year, the next one will be coming by before we know it.
Anyway, Edwin and I had a dinner reservation at Marbling, located at Fashion Walk in Causeway Bay. (What an address, I know right?) Prior to our dinner, the restaurant called to confirm our booking and also allowed us to choose from outdoor seating (smoking area) or indoors (non-smoking). They also double-checked the allergy requests. So far it seemed rather promising.
The complimentary bread had some olive bits in it. Interesting taste and texture, but unfortunately it was a bit cold.
Smoked Salmon, Avocado and Crab Tian
Both of us picked the same starter as the other one wasn’t particularly appealing. Escargots with mushroom cream sauce? No thanks – drown my baked snails in all the garlic and butter in the kitchen, or no deal. But I digress.
It was a refreshing appetiser that had good balance of flavours. The crispy bits on top (fried wonton skin?) were especially nice. I liked the dish, but I would’ve loved it if the avocado were ripe.
Dingley Dell Pork Loin
Would you look at the size of that thing? It reminds me of a cartoon slab of meat. It pretty much dwarfed everything else except the plate it’s lying on. Taste-wise, the pork loin was seasoned and cooked well. It’s really easy to overcook pork, so I was relieved to find out that this wasn’t one of those times. It was slightly charred on one end, but still acceptable.
Aged Premium Black Angus Beef Striploin
Like I mentioned in the last post, we had a lot of steak recently, but none of them were outstanding. While the pork loin was cooked to perfection, the steak was overcooked, unfortunately. We requested medium rare, but it turned out to be almost medium well. It was also incredibly tough, some parts could not be chewed. About one third was left on the plate. I hate to waste food, but those parts were the tendon and whatnot. It was a massive disappointment, given that this place specialises in steak.
Vanilla Crème Brûlée
I’m usually all about chocolate, but in the spirit of trying new things, I ordered the crème brûlée. It was divine. A classic done right, and the portion size was just right too.
70% Velvet Chocolate & Rum Torte
It’s just a fancy name for a chocolate cake, isn’t it? Well, there really was a velvety texture. I didn’t detect any rum, but the bittersweet chocolate aftertaste was immensely satisfying.
There was a bottle of VOSS water sitting right there on the table when we arrived, so we helped ourselves. I temporarily forgot that there’d be an additional charge for bottled water. (Restaurant trap!) It turned out to be HK$58 (~US$7.50/~S$10.60) before taxes. Oh, the horror… When it hit me, I made a mental note: Savour. Every. Last. Drop.
And then our waitress went to mix it with tap water.
She was so clueless. She seemed confused with our orders and we had to repeat ourselves more than once. Luckily, the other members of the staff helped to rectify some of the errors. They also offered a complimentary drink or dessert (we could pick anything from the menu) to make up for the bad steak. Also, after the meal, the waitress apologised as we left the restaurant. Ultimately, the service wasn’t bad at all, but of course it can be improved upon.
To be honest, I’ve got mixed feelings about the whole thing right now. I really hope that the steak was just a dud, because if I excluded it from my review, it was actually a pleasant dining experience, and I wouldn’t mind returning. If you’ve dined at Marbling before, let me know how it was, and we can compare notes. 🙂
Shop C, G/F, Food Street, 5-7 Cleveland Street, Fashion Walk, Causeway Bay
Tel: 2802 1128