It is axiomatic to state that there are very few good outdoor dining options in Hong Kong. I suppose this could have something to do with the heat, humidity, pollution, lack of sidewalk space, cockroaches, high floor area ratio and a general propensity of this city's residents to prefer air conditioned areas to the outdoors. The relatively unknown Pizza Milano is one of the few rooftop restaurants in Central. It doesn't really have a view per se, but there's nothing like that grand old Hong Kong feeling of being completely surrounded by hundreds of buildings to make up for the lack of view. Am I right?
As the toppings, sauce etc. were not particularly remarkable other than that there was an adequate amount of cheese which I appreciate, the only thing I have left to say about this place is that the service teetered ominously on the precipice of horrendous. [I should get a part time job writing high school vocabulary review worksheets, yes?] At one point, we had to call the restaurant on a cell phone to ask them to deliver a San Miguel we ordered twenty minutes previously. It was delivered within 30 seconds after that, but still. No one should have to go through that much effort for a beer as crappy as San Miguel.
Crust: 9
Sauce: 7
Toppings: 8
Ambiance: 7 (this is the average of a 9 for the rooftop beer garden and 5 for the spotty service)
VFM: 7
Overall: 8
Pizza Milano
9/F, Cheung Hing Commercial Building
No. 37-43 Cochrane Street (directly to the west of the Lyndhurst Terrace Pizza Express, next to 7-11. The entrance is on Gage Street)
Central
2581 2848
For more on rooftop terraces in the Kong, see here.
judging by your latest post in 2011, i assume you had either moved out of hk or decided to stop writing (or god forbid lost interest in pizzas???)? was quite excited to see such a detailed documentation of pizza tours around the world and in HK. I too am crazy about breaking down the qualities of a pizza and analyzing what makes a tasty one. have also been experimenting with different flour, dough, sauce, baking time, position, surface, fermentation methods... etc etc at home, all in trying to come up with that napolitana style pizza (similar to what you had in hiroshima), though i've realized now it's almost impossible without a proper forno...anyway, it's encouraging to see someone else in hk doing the same thing! keep it up, maybe we can exchange notes sometimes!
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