{"id":108959,"date":"2025-01-06T16:50:09","date_gmt":"2025-01-06T08:50:09","guid":{"rendered":"https:\/\/js.test\/?p=108959"},"modified":"2025-01-06T16:50:09","modified_gmt":"2025-01-06T08:50:09","slug":"paper-moon-ocean-terminal-extension","status":"publish","type":"citadela-item","link":"https:\/\/jonathansin.com\/en\/item\/paper-moon-ocean-terminal-extension\/","title":{"rendered":"Paper Moon, \u6d77\u6e2f\u57ce\u7f8e\u666f\u7f8e\u98df\u7684\u4f38\u5ef7"},"content":{"rendered":"

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\nA new extension has been built at the far end of Ocean Terminal in Harbour City, mainly comprising several new restaurants offering views of Victoria Harbour. Having previously tried the rather good Japanese restaurant Tenkaku, I popped into Paper Moon opposite for lunch today. Although I was dining alone, I\u2019ve been feeling a bit down of late, so I decided to splash out a little and treat myself to some good food.<\/p>\n

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\nFirst, I ordered the Deep-Fried Calamari with green courgette. The ingredients were very fresh, but to be honest, it wasn\u2019t prepared very well; the batter was too thick and the sauce wasn\u2019t flavourful enough. As the first course, it really did a number on my favourable impression of the restaurant.<\/p>\n

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\nThe front-of-house staff were polite and friendly, but the kitchen really needs to step up its game. I placed my order at around 12.30 pm, and there were only a handful of tables occupied. However, my second course\u2014the white kidney bean and blue mussel soup\u2014didn\u2019t arrive until around 1.20 pm. By then, the restaurant had gone from being nearly empty to packed, and the pizza ordered at the same time by the table next to mine had long since been devoured. Although I wasn\u2019t in a rush, I felt this was really rather too slow.<\/p>\n

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\nReturning to the white kidney bean and blue mussel soup, this soup is well worth a mention. The white kidney beans, ground into a smooth, creamy pur\u00e9e, are velvety and delicate, with a subtle, distinctive nutty aroma. The blue mussels floating on the surface are sweet, tender and smooth, and there\u2019s a generous portion of them; eating them spoonful by spoonful alongside the soup brings a truly heart-warming sense of contentment.<\/p>\n

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\nFor my final main course, I ordered the \u2018Homemade Pappardelle with Smoked Pancetta in Pink Sauce\u2019. The smoked pancetta was savoury and flavourful, though not particularly different from what one might usually expect; it served its purpose of enhancing the flavour adequately. The real star of the dish, however, was the homemade wide pasta. It was rich in egg flavour and delightfully springy, with a fresh, delicate texture. Although the smooth surface made it difficult for the sauce to cling to the pasta, and the creamy pink sauce didn\u2019t reveal any further layers of flavour, the pasta was wide enough to hold a generous amount of sauce, providing more than enough satisfaction for the palate.
\nThis was my first time eating at Paper Moon; the restaurant has only just opened, so we should give it a chance and be patient.<\/p>\n