Red lanterns standing over tables and at the back, wide wooden floor boards, an open kitchen, a curtain on standby for private parties as well as another area at the back decorated with bottles from the 260 wines on the wine list. Since it opened, the eatery has been packed with business types and the older crowd who are tired of the boozy Lan Kwai Fong area that can also be too claustrophobic for some. Piano was tired of the trendy Central area known for its bars and clubs and so Gaia is a relaxing change for him too. To start, the waiter pours olive oil onto a large flat plate making it easier to mop up the fresh flavoured oil, unlike most restaurants which present a small dipping dish for bread. Then down to business with the menu.
Piano admits it s a small menu, but the dishes change monthly.
The beef carpaccio arrives on a square plate, with the thinly sliced beef tenderloin covered in a mustard seed and olive oil sauce and parmesan cheese. Unfortunately there s a bit too much sauce and cheese, but the beef is fresh and succulent. The dish is finished with a small salad with two slices of oven-baked tomatoes. The portions for pasta are not too large. The tagliolini alle vongole features fat plump New Zealand clams cooked in their shell and mixed with the golden coloured pasta with sliced cherry tomatoes, parsley and chilli for a bit of a kick to the tastebuds.