The pappardelle beef cheeks are still some of the best pasta I've ever had in hong Kong. They put in the full 8 or so hours slowly cooking that ragu. The flavour and tenderness of it speaks to that effort.

That being said, the quality has steeply declined. I came in for a late lunch. Strike one, bad seating. The restaurant was near empty, but I was seated right next to where they bus dishes. With all the different seating options available, I fail to understand why I was put in arguably the worst seat in the place. While waiting to be served I get the watch servers bump into each other table settings. I consider it more of an annoyance than a floor show. Despite always being in line of sight of at least 3 different servers, my water was never refilled.

Strike two, bread. The bread was stale, burnt and inconsistently cut ranging from half a cm to 4 cm. There was no butter offered or option to upgrade to their truffle butter.

Strike three, dessert alternatives. I really enjoy their tiramisu and Panna Cotta. Creamy and always generously proportioned. However, being lactose intolerant, I can't enjoy these dishes without facing severe consequences involving violent diorera. I wasn't ready for the consequences that day. I was disappointed that they do not have any lactose free dessert options. I explained that I can't do dairy, milk, cream or cheese. I'm going to be losing out on desserts with their lunch set, but it would still just marginally be a better deal than ordering a la carte.

Coffee is extra during lunch. Only black tea is free.

I was literally writing this as I was waiting for my dishes to be served. Then the pasta arrived. Fragrant and distinct aroma of truffles. Fresh egg pasta. A warmed plate. A butter based sauce that was just shy of being too much butter. And a hint of lemon to cut through the fat. This pasta, like the beef cheeks is a grand slam.

I cannot decide whether this is a grand slam or strike out.