Dough Kitchen
Hong Kong
En un coup d'œil
Avis
Excellent service. Wines were 50% off the night I went. The bread from the bruschetta was perfect. The pasta dishes were good as well. Good option for pasta.
Tried this small place after work. Pasta looks good. But somehow the beef gives a hint of bitterness. Overall not as tasty as it looks.
You wouldnt know about this restaurant unless someone told me about it or brought me there. Its not an big restaurant, probably sits around 20 people max. The menu gave me an Italian and Japanese Fusion vibe as a lot of the dishes used seafood from Hokkaido, scallops, urchin, etc. The servers there were nice and friendly. We ordered the white wine clams, Hokkaido cheese scallops, and cherry tomato bruschetta as appetizer, An urchin pasta and garlic squid pasta, and pancetta pizza. The clams were nice, doesnt have any sand in them and the white wine sauce was perfect to dip the bruschetta in. The tomato bruschetta was good. Didnt expect to be given so much bread and tomatos for $68. They could of cut the bread before hand tho instead of having us cutting it ourselves. It was kind of messy as well as the rocket leaves were just placed ontop of the bread and its hard to cut into. The scallops were nothing special Onto the mains, the urchin pasta was really good, it was very creamy and didnt taste fishy at all. The crispy garlic squid pasta was a little disappointing. Didnt expect the dish to be that spicy and it was overly oily too. The panchetta pizza was alright, didnt expect it to be anything special or brick oven fired. We finished off the dinner with a tiramisu which was fine. All in all the dinner was fine, nothing too special or particularly bad. The final bill came out to around 400 a person which is a little expensive IMO. Nothing about this place really wants me to come back again anytime soon. Maybe after a while or when my friends wants this again Ill come.
Great food and great atomsphere, it’s a relaxing weekend vibe that you really want! The hand made pasta is al Dante and just right! It’s my 2nd visit and the uni pasta still impressed me
