JAR | HONG KONG

由 Menty_Yu 於 2015-01-27 00:00:00 發表 | 累積瀏覽 681

分類：餐廳；地區：中環

JAR, just-a-restaurant, another renovated restaurant in Central. It was middle-end designed Spanish restaurant, with a common collection of Spanish dishes, which are familiar by Hongkong eaters in terms of tapas, seafood, paella, suckling pig and sangria.

Restaurant is well decorated, not high-end environment, but cozy and comfortable enough. Most of paintings in the wall take Barcelona as theme and I was impressed positively by the thoughtful design of cloth-handing decoration above every big paintings in the wall.

Manila Clams $118

Chilli Garlic Prawn $70

Octopus Leg $188

Start from cold seafood starters/tapas, overall taste was kept in a decent quality while I felt a little weak in the flavoring process so that each dish had the last step to be perfect. The seafoods could be fresher in general. Octopus Leg was the outstanding dish whatever presentation or taste among the all. The thin slice of octopus contained quite good level of chewiness; simply seasoned with olive oil, roasted garlic and fresh peppers, the taste was freshly cold and finished clearly with a slight sweetness in the mouth.

Crab Cake $188

Lamb Spare Rib $138

Seafood Bisque $70

The seafood bisque (soup) had a very strong flavor with shrimp and clam inside; soup is not too thick nor creamy which I appreciated a lot. The (side) breads were another surprise to me; they are warmed up with hot stones in the cotton bag and tasted soft meanwhile in a rich flavor of rosemary. I don't think it's a good idea to have the breads with seafood soup, but I enjoyed the bread itself a lot.

Roasted Suckling Pig $260

Seafood Paella $380

Two Spanish signatures were following the normal routine, not outstanding but the ingredients were matched to the price. The suckling pig has the perfect crispy pig skin, but it had space to improve the overall taste which I thought it's too weak and plain. The paella was very good by its seafood layer, especially the grilled shrimp which was delicious in its seafood sweetness mixed with the pepper & salt; however mussels were over cooked to lose its tenderness, and the rice was not chewy enough either.

Seabass $280

Linguini Shrimps $200

Apart from the signature main course, I was quite impressed by the other two. Seabass, had the awesome tenderness; the fish was just melting in a creamy and 'fatty' way in the mouth; the fish was not heavily flavored which is a better way to perform this seafood dish. Linguini was cool as well. It was simply cooked with shrimp, asparagus, garlic & chilli; simple taste but flavorsome in a simple garlic aroma, plus they did a good job of linguini which was exactly the al-dente level I would require every time to a pasta dish. And, the shrimp is strangely much fresher than the cold tapas ones :D

Creme Bluee $55

Apple Crumble $60

Banoffi Pie $60

Desserts wowed us by their big size! Most of the desserts are common items in the western restaurants in Hong Kong, and JAR's work on the desserts is not bad. Among all I like the Banoffi Pie the most. Wrapped cream tastes very light and not over-sweet actually (totally on the opposite to its massive/horrible fatty looking) and personally I have a bias on the desserts which have the pie/cookie or cookie base :P

* $515 around per head with service charge