Restaurant Review Rough Draft

Actual Document:

https://docs.google.com/document/d/1TAIRiPp55SnoYxCsBm-q-FBK70UlOpqpYtd0VQ5P5p4/edit?usp=sharing

You’re 15 and out with your friends, walking to McDonald’s for lunch, as usual. It’s already your fourth big mac this week, and you’re sick to the core with fast food. You want to experience fine dining, but your wallet doesn’t have what it takes. If only there was a place where you can enjoy well-made food and yet the pricing isn’t out of your range. Oh wait but there is! With a moderately priced menu that wouldn’t empty out your bank account and fine dishes of Taiwanese cuisine, The Night Market is every student’s best bet at fine dining. 

Even with the recent fear of attracting coronavirus, the place was packed. Situated near the corner on the third floor of Festival Walk, I’m surprised people even noticed the existence of this restaurant. However, the abundance of tables and space allowed my companions and I to be seated within seconds.

Even from far away, the restaurant evoked feelings of nostalgia with its simple yet effective design. The bamboo-like furniture, white empty vases, and the green-beige color scheme brought me back to Asia in the 1900s. The spacing of tables wasn’t compact nor over-apart, and a variety of seating arrangements allowed the place to look lively and unique. 

The menu included an array of Taiwanese dishes, ranging from a wide selection of vegetables and meats to rice and noodles. Our first order was the Dan-Dan Mian (88 HKD), a noodle dish soaked in rich Sichuan spiced broth. The noodles, pulled thinly and plated similar to ramen, were soft and chewy. It perfectly absorbed the spices of the broth and picked up a hint of peanut’s aroma without overpowering the Sichuan spice. The soup tasted rich and thick with a kiss of peppercorn flavor. However, the level of spice was a tad too mild for the supposedly hot dish. It was lacking the desired burning sensation Sichuan spices give off. The noodles were topped with a small sprinkle of peanuts, minced pork, and scallions which added a variation of textures to the dish.

The next dish to arrive was the Dirty Fried Rice with Taiwanese sausage (98 HKD). It was served in a black stone bowl situated atop a wooden block. The rice was fried into a brown color and topped with sliced scallions and crushed nuts. With a primary yet unexpected ingredient of garlic, the fried rice gave off both a savory flavor and a sweet taste originating from the Taiwanese sausages. Both ingredients complement each other and produce a harmonious balance between the two flavors. Furthermore, the sausage and chunks of seafood such as shrimp and scallions provide the rice with a chewy texture accompanied by the crunch of peanuts and fried garlic. The only flaw of the dish was its dryness, as I was left thirsting for water between bites.

So far the food has been pleasant and worth its price, but the Crispy Pork Chop Noodle Soup (85 HKD) was disappointing. Don’t get me wrong, the pork tasted delicious, but that was it. The pork chop was fried with a fine batter, producing a crunchy exterior that crackled every time I bit into it. It was also seasoned with a fine dose of salt and pepper, jazzing up the already flavorsome coating. Unfortunately, the noodles accompanying the pork chop was bland and boring. The noodles drowned in plain soup didn’t pick up any flavoring whatsoever, making it hard to distinguish whether the noodles were actually sitting in a broth or merely boiling water. This dish was not worth the price of 85 HKD even with the well-executed pork chop. 

Our meal was concluded with sesame glutinous balls (40 HKD) as dessert. The sticky and chewy balls were smeared in a mixture of sesame and cookie crumbs, creating this hybrid of gooey and rough texture. The core consisted of a black sesame filling, which tasted underwhelming and overpowered by the taste of the glutinous exterior and crumbs. 

Service wasn’t an issue throughout the meal as waiters were kind and diligent. Customers were treated with patience, the waiters were uniformed, and all our food were delivered under ten minutes. The atmosphere was friendly, with spacious tables and a decorative interior. Prices ranged from 30 HKD to 120 HKD, depending on whether you ordered a main dish or appetizer. Given the fine quality of its food and its satisfactory service, I rate The Night Market eight out of ten possible points. The dishes my companions and I tasted were delicious, but it lacks a wow factor to be deserved of a full 10 out of 10 rating.

Notes:

• authentic taiwanese restaurant
• respectful of our health
• Dan-Dan Noodle Dish
  • chewy
  • pleasing spice (peppercorns)
  • variety of textures (peanuts)
  • thick broth
  • could use more spice
• Garlic Rice Dish
  • flavourful with garlic
  • authentic taiwanese sausage
  • many textures (fried garlic)
  • sweet and a tad of salty
• Pork Chop and Noodle Dish
  • crunchy exterior
  • rich in flavour
  • juicy/moist
  • tastes pretty fresh
• Final Notes
  • Portions too small for price
  • Can’t find the wow factor
  • Drinks are too sweet