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Oolaa Petite: Even My Mom Can Cook Better
Oolaa Petite
灣仔星街永豪閣12號鋪/2529-3823
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2/10 plates emptied!
一進門Carly就禁不住讚歎這裡的環境很chill! 這裡進門的樓底很高，迎面就是酒吧區域，裡面和右手邊兩個大圓柱開外的距離是高腳椅和圓弧型皮座，是一個很適合朋友聚會和Happy Hour的地方。
Undoubtedly, the ambiance and interior design of Oolaa was comfy enough to
create this illusion that the food served here wouldn't go too wrong. Gobay and
I were absolutely wrong about this place as we saw expats flocking into this
cozy place for lunch on Star Street. Lay back, and enjoy the natural sunshine
that glows into the high-ceiling restaurant.
點了兩個lunch sets (HKD$155+10% service charge) , 先來介紹頭盤:
Chef’s Soup of the Day: Minestrone with beef cube 牛肉雜菜湯
Minestrone嚴格來講是含有義大利麵的蔬菜濃湯，但現在創意潮流年代，也很少有餐廳照本宣科地來製作菜單，是為“用其名”而已。湯的味道有點像俄羅斯羅宋湯，也許因為都是那麼些蔬菜熬成的關係，偏鹹，配湯的麵包也不特別，馬馬虎虎吧。
Minestrone quality was close to local style food stalls’ quality in Hong Kong which was obviously below average for set lunch of over HKD120 in one of the most prominent, catchy place at the crossover of Wanchai and Admiralty.
Salmon Fish Cake (with Tartar sauce and watercress salad) 三文魚魚餅
魚餅本來就不會用太好太新鮮的魚來製作。但這個魚餅裡面煎得太熟了，因為掺雜的粉很多，煎的時間短了粉就不夠熟，所以看魚餅外部色澤金黃本該是剛好的，內裡則是顆粒狀的口感很重，明顯是“柴”（廣東人對魚肉做老了時的口感的形容詞）的感覺。塔塔醬是傳統的味道，只是看著多了點淡黃色，不像是以往吃的純白色帶點綠色顆粒的那種，味道也沒那麼酸，吃不出加了甚麼。伴碟的salad倒是很新鮮，還有Gobay最愛吃的Arugula火箭菜。
(Bite) woah, can this get even drier? Too much flour was added to the mixture of salmon bits and herbs, the texture was relatively dry even though the exterior was pan-fried till golden.
頭盤和主菜間隔還是久了些，在較好的餐廳我們還是會希望上菜的時間能配合得好一些：
Scaloppini (with mashed potatoes, summer vegetables and a Marsala mushroom sauce)
配菜是炒大蔥/甜蔥，我們都覺得很油，而切成片的薯仔完全沒有味道，就算豬肉有醬汁可以用來蘸著吃，Gobay
覺得配菜都是要放點點鹽，至少！要是Gordon Ramsey評的話，估計會說“Absolutely
lack of seasonings, totally bland” 。豬扒口感很老，蘑菇醬也不可口。
Totally bland was the right choice of words to describe this pork scaloppini, the chef must have lacked passion in cooking long time ago, even my mom can cook better pork chop than this. Side dish of stir-fried green and sweet onions tasted alright yet the overdose of olive oil brought this whole dish from below average to living hell. You wouldn't be able to finish the dry pork with extremely oily veggie.
Totally bland was the right choice of words to describe this pork scaloppini, the chef must have lacked passion in cooking long time ago, even my mom can cook better pork chop than this. Side dish of stir-fried green and sweet onions tasted alright yet the overdose of olive oil brought this whole dish from below average to living hell. You wouldn't be able to finish the dry pork with extremely oily veggie.
Pan Fried Cod Fillet (On leek & potato ragoût,
with a saffron cream sauce)
香煎鱈魚配甜蔥和薯仔，西紅花奶油汁。我們入口第一反應就是“柴”──廣東人形容魚做老了或口感韌了就是用這個字，大概是因為柴魚（類似日本的鰹魚節，同樣是魚乾，但處理工藝大不同）也是這種口感，沒吃過的可以到普通一間粥店叫一碗柴魚花生粥試試就知道了。但是當一道新鮮的煎魚扒也給人魚乾一般的口感時，我們都無語了。 Carly說這裡就是一家貴價茶餐廳，嘻嘻。
香煎鱈魚配甜蔥和薯仔，西紅花奶油汁。我們入口第一反應就是“柴”──廣東人形容魚做老了或口感韌了就是用這個字，大概是因為柴魚（類似日本的鰹魚節，同樣是魚乾，但處理工藝大不同）也是這種口感，沒吃過的可以到普通一間粥店叫一碗柴魚花生粥試試就知道了。但是當一道新鮮的煎魚扒也給人魚乾一般的口感時，我們都無語了。 Carly說這裡就是一家貴價茶餐廳，嘻嘻。
The Cod fillet was relatively better than the pork scaloppini but the fish was cooked till it turned dry. Okay, I am done. Let’s quickly hope that the desserts will save us from this over-priced experience.
最後是甜品，我們都急切需要一些“refreshment”寬慰一下我們的舌頭，然而還是不得滿意。
Mango & Passion Fruit Mousse
Carly覺得這個太甜了，Gobay覺得甜度上還好，因為是芒果的自然甜度。主要是因為前面的食物「刺激」下，如今有新鮮水果，舌頭可能是被騙了，呵呵呵！
The Mango & Passion Fruit Mousse was average for it was a bit too sweet,
obviously was too much white sugar instead of natural passionfruit/mango fruit
sweetness. Just if it was a bit creamier to raise the bar to average.
Apple Crumble with Vanilla Ice-cream
Crumble部份是焗得挺酥鬆的，Gobay覺得份量少得可憐，而且整個架構太散，不過蘋果焗得還可以。
Apple crumble portion was too tiny to enjoy the taste of it, you can finish it in 4 spoons. If the restaurant is aiming to impress customers with a full set of culinary experience, it is recommended to just cut out the mediocre desserts and offer better main dishes so that overall quality will be improved before anyone comes in and spend their HKD 150 with Oolaa Petite.
整體感覺是午市套餐這裡不值得一試，價格貴而且味道不怎麼好。但是這裡的晚餐不知道味道會否勝一籌，而且Happy
Hour在這裡的氣氛應該挺好的。
Gobay food knowledge center:
Scaloppini:
義大利菜的詞彙scaloppine的英語寫法，指把肉切得很薄然後裹上麵漿煎食。
Ragoût:
原法國菜的詞彙，原指把肉、魚和蔬菜切成塊粒一起燉煮。肉類，魚類和蔬菜類的ragoût做法都不同，但基本有兩類：白和棕。顧名思義，「白」就是一開始煮那塊肉的時候，把它煮到肉質結實但顏色不弄；「棕」就類似廣東人的燜牛腩，會放佐料使得那個「stew」一開始就變棕色。這裡的leek & potato ragoût指的應該是ragoût第三層涵義──a plain or mixed garnish, 指西餐裡主菜的伴碟配菜,
加上棕色汁（或白色汁），這裡的則棕色蘑菇醬。
Marsala sauce:
提到Marsala, Gobay禁不住笑了出來──『這就等於廣東人的九江雙蒸或者是大陸的黃酒啊！』，因為它被廣泛地用在義大利家庭的烹調之餘，還可以直接飲用。Marsala葡萄酒年輕人可能不熟悉，因為很少喝這類“老酒”，它原產自義大利西西里島，和葡萄牙的Port、西班牙的Jerez(Sherry)，還有以前香港人最喜愛的干邑品牌「馬爹利(Martell)
」在廣東話發音很近似經常被人弄混的葡萄牙的Madeira是很相似的酒。而Marsala醬就是義大利菜的經典醬汁，無非就是洋蔥、蘑菇、各類香草和肉汁加入Marsala酒一起煮到濃稠的程度，配肉類料理一起吃。
