Shop 2075, Podium Level Two, IFC Mall, 8 Finance Street, Central
Tel: 2979 2100
Open: 11.30am-3pm (from 10am Saturday, Sunday and public holidays), 6pm-10pm
Price: about HK$570 without drinks or the service charge.
Ambience: quiet at night. It was not very full, but we were given a table right next to the service station.
Pros: the menu is enticing, and there were many dishes we wanted to try.
Cons: the music was too loud. Some of the food sounds better than it tastes. There's a little too much acidity in some of the dishes; that was the first thing I noticed when I sampled a mouthful of my guest's honey and soy-glazed beef short rib with green mango, onion and lime (HK$318). My main course of Sagabuta pork (HK$358) had a thick layer of exterior fat, although the tender meat itself was nicely cooked.
Recommended dishes: the most interesting dish was the 21st-century egg with chargrilled asparagus, lemon mayonnaise, black truffle and hazelnut dressing (HK$188). It used Chinese century egg (
pei dan), although if there was any of the egg's rich yolk, it wasn't apparent. The firm, glossy dark "white" of the egg had been finely chopped then used as a bed for a soft-cooked egg that was breadcrumbed then deep-fried, so that when cut open, the soft yolk oozed out. Yuzu and lemon posset with raspberry and yogurt ice cream (HK$98) was the perfect light dessert for a hot day. The pineapple in my dessert of roasted pineapple with tapioca and dragon fruit (HK$98) could have been cooked longer (it wasn't soft and caramelised enough), but the flavours of all the components were delicious.
What else? St Betty used to be known as Bettys Kitschen but got a new name when a new chef came on board. We didn't notice any changes in the décor.