Wineshark HK Restaurant Review - Eat Darling Eat

This is a modern Chinese dessert shop located in Fashion Walk, Causeway Bay, aiming to recreate some traditional childhood snacks and desserts, such as pineapple buns, egg tarts and almond tofu, in a contemporary manner.

The shop has a modern design featuring a bar providing a range of beverages, but besides dessert it also provides many pastas, and we came tonight for dinner in fact. Not meant for a long and sophisticated dining experience, the tables and chairs cannot be called comfortable, but are suitable for a dessert and simple bites.

I ordered the Duck Ravioli with Smoked Potato Mashes ($98). The texture of the ravioli is quite nice, with a good bite on the dough. However, the size is pretty big and not very good-looking. The fillings are a bit bland in taste, but fortunately the chopped mushroom and mashed potato complemented the overall flavors and giving a great contrast on texture to the ravioli. Considering this is a dessert shop, I would say they did a decent job for this dish.

My wife had the Spaghetti with Chicken Ragu, Fennel and Peas ($98). The interesting thing about the two pastas is that both are made in-house, and on this front we should give credit to the restaurant for making this effort.

Then we ordered the dessert, where I decided to try the Pineapple Bun with Icy Treat Sandwich ($68). Taking the concept of local cafe, the pineapple bun is home-made, and there is a pineapple sorbet and custard cream in-between, tailored to the trend of less sweet. The bun is light and reminded me more of a puff instead and overall it is an interesting idea, though I cannot say it is very tasty.

My wife had the Almond Tofu Milk ($68), with home-made tofu, hawthorn, strawberry compote and hawthorn sorbet. Beautifully rendered, it is also not too sweet and probably would be a better choice than the pineapple bun.

The service is decent, with the staff attentive and friendly, and so overall the dining experience is quite nice. The bill was $365 and I would say is a bit on the high side, but I applaud the restaurant for making true effort in preparing the food and dessert.