798 Unit & Co Bistro

Light lunch (costing only $78):

Soup of the day (Cream of Chicken & Corn) and a choice of salad (The Classic: Caesar with smoked trout, poached egg, crispy bacon, croutons and shaved parmesan). All set lunches come with a choice of coffee or tea and everyone gets a dessert.

What a great deal right? Unfortunately, no matter how good the deal, the food was disappointing. The soup was watery, containing no flavor (keep in mind it was suppose to be a CREAM of chicken & corn soup). The salad was bearable with a decently poached egg, however the portion was very small. The best part of the entire meal was the free dessert - chocolate mouse cake. The cake was soft, not too sweet and just the right size.


For your average speedy lunch, they have a wide selection valued at a cheap price. However, the a la carte menu is not available until dinner time. So if you're in no hurry, there are plenty of other places nearby where you can eat better food.

Shop 1203, Food Forum . Times Square. Causeway Bay. Hong Kong
Telephone: (852) 2506. 0611

Big Four's Home Cooking

Only her 5th time cooking Western food, Big Four created a three course meal that showed her creativity and passion for cooking. Her successful incorporation of Asian ingredients made her dishes unique.

The first dish served was her Asian take on a Western Minestrone. A generous portion of fresh vegetables mixed with her lightly spiced soup base, makes this a pleasant delight. Big Four's combination of beats, Chinese preserved cabbage and ginger brings out the subtle Asian flavors that leave you lingering for more.


The second dish served was a Trio of steamed egg white pumpkin dumpling, fried tofu & grilled eggplant with miso sauce. The egg white pumpkin dumpling was the most memorable. Each dumpling was carefully hand crafted and steamed at 100 degrees Celsius. In a short six minutes, you can witness the gradual change in color and texture of the dumpling. It is the perfect combination of salty and sweet. This was her most innovative dish of the night!

Last but not least her Pasta Carbonara leaves eaters wondering how anyone's pasta sauce can be so silky smooth. Her secret? Her pasta sauce never touches any heat and her key ingredient is egg. Made only with egg yolk (raw), 3% light cream and Parmesan cheese mixed with perfectly cooked pasta, how could you not go back for seconds?




As a food lover, she showed thoughtfulness and paid close attention to detail. It was a truly enjoyable experience and hope to have the opportunity to keep trying more of her creative & innovative dishes in the future.

越南美食到會

金絲春卷
蟬翼般網狀交織的春卷皮，一口咬下去便即感到中間的芋絲，胡蘿蔔，雲耳等幼細的切功，沒有油膩的炸物，鬆脆卻又立即溶化於口內，令人多吃幾條而不自覺。

素炆冬菇烤夫
冬菇雖不是爽厚的那種菌類，但卻有百姓家常菜的感覺，烤夫處理得像洗澡用的海棉，豐厚富彈力的柔軟質感，香濃冬菇汁早已滲入烤夫每個毛孔，緊記吃時合上咀唇，勿讓汁液四濺！

Michelle Lo - 97019718
分享：可選擇全素或半葷，亦可先商議菜單和喜好的食物