First up, was Chiu Chow Styled Oysters and Minced Meat Congee ($98)(蠔仔肉碎粥). As you can see from the picture, it's not the bland white congee that first comes to mind on mention of congee. The texture is a bit more watery, since the rice is not boiled to a mash like Cantonese congee, so you can taste each ingredient individually. Definitely one of the classics, and very well-executed too!
This next dish is somthing that I've never tried before, a literal translation of the name would be Pomegranate Chrysanthemum Chicken ($120)(菊花石榴雞). The skin of the dumpling is made from duck and chicken egg white, fried into a thin sheet but al dente enough to allow it to be skillfully wrapped around the filling and steamed without falling apart or breaking. The filling is a mix of Chinese mushroom (dong gu), chicken, ham and bamboo shoots, all diced to the same size so they don't overpower each other. The little bundle is carefully tied into a bundle with a small strand of celery leaf. This bite-sized dumpling is a culinary delight, with the different textures and aromas crafted into in a tiny bundle.
This last dish wasn't on the menu, but was recommended to us by the waiter, so apologizes if I do not have an exact name. As I recall, the dish was Deep-Fried Squid/Fish Cake(~$100) (脆炸小堂菜魚/墨魚餅). One of my favorite things about Chinese food is that the fried dishes are (almost) always impeccable compared to western counterparts, attribute that to the magical charm of Wok Fire (鑊氣), since traditional Chinese cooking uses higher temperatures than you would usually find in more refined cuisines. Step into a Chinese kitchen and you will know what I mean when you witness ceiling high flames ablaze. Anyhow, the surface of the fish-cake was crispy and almost as flaky as a mille feuille, the texture inside was a bit like fish balls. The plum sauce for dipping was very appetizing; sweet, sour and fragrant!
朋友來到甫坐下，便說要點凍烏頭吃。凍魚，即潮州人稱的「魚飯」，最平常以烏頭入饌。原條烏頭以鹽醃過後，大火蒸熟，放涼便成為魚飯。平凡至極的做法，簡單無華的味道，吃的，就是魚鮮和肉香。一貫不愛結實魚肉，但是夜的烏頭實在精彩，肉香又甜，蘸點普寧豆醬，立時鹹香生輝。
打冷，當然要來碟滷水鵝。平時愛吃鵝片，但是又又想換換口味，吃點油脂，就來道鵝肉吧。鵝片大多以鵝胸肉薄片以成，鵝肉則以鵝髀切肉上檯。鵝肉皮薄肉香，皮下脂肪更是豐腴美味。滷水黑漆漆，陳舊生香，完全提昇鵝肉美味。墊底豆腐跟阿鴻走不同路線，豆腐充滿氣孔，吸盡滷水精華，好吃到停不了口。跟去年那次，進步太多太多。
兩個大男生，特別想來些「麻甩」美食。來道掌翼吧。這種要動手又要啃骨的美食，從不受女生青徠，縱沒酒，邊喝汽水也邊啃骨，也是件快事。鵝翼肉厚卻又燜得軟滑甘香，鵝掌皮脆兼帶咬口，最適口邊啃骨邊吹水。
為了吃潮州粥，又多點一道蜆仔肉。好像年輕一輩都不太懂得這一味，以為潮州菜就是鵝肉豬紅蠔餅，其實潮州菜最精彩是雅俗共賞。既可花幾百塊吃片堂灼響螺片，也可十元八塊來碗白粥配蜆仔肉。蜆仔肉一向都是下欄貨色，但花時間心機處理後，其中鮮美，實難以形容。一口蜆肉，一口白粥，濃淡得宜，美妙的平衡。
吃到尾聲，見到餐牌中有芋泥。忍不住揚聲來一碗。良久後送上來，先聞，香極，濃濃的油香，一聞就知芋蓉以豬油細推成泥，入口綿密細滑，於舌頭上糾結，香甜濃膩，太好吃！好，但還是忍不住一口接一口，吃至碗底朝天。
黃金蝦: 好好味呀!! 又好新鮮!!! 做得好乾身!! 好味!!
呢個....係豆腐比較好食之外, 其他都係頭頭尾尾咁...唔抵食....!!
沙 dad 牛河係完全無食過....因為完全無味, 亦唔知點解有咁既名比佢....hmmmm.....可能食粥會好 d.
呢個係亮點!!! 烏頭好好味, 係就係細份 d, 不過好新鮮好好味, 檸檬又唔會太多, 清清地, good!!
唔收 card, 比 cash 唔該!!
第一碟是$110 的鹵水拼盤。雖然價錢真的不便宜，但份量十足，大大碟！有鹵水鴨肉、紅腸、墨魚、豆腐和豬腩肉。鹵水汁夠味(女朋友認為偏鹹)。整體來說幾好味。值得一試！
$5X 的蠔仔粥，最驚喜是入面加了的柴魚，不但帶出了層層的香味，更令口感(米、肉碎、蠔仔、柴魚)變得十分有層次而豐富。推介！
蠔餅就很多地方都可以吃到。這裡的蠔餅，我個人感覺是厚薄適中，味道是香，餅邊夠脆。但蠔好像太多。因為本人比較怕一次過吃太多蠔，所以三道菜入面，我最不喜歡的就是這碟。
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