Video
Read full review
2024-12-31
332 views
This famous Cantonese restaurant has been in business for over 70 years and has been awarded Michelin 1-star. Today we come to their branch outlet in Kowloon Bay, located in Kingston International Centre.The design here is more modernized compared with their Wanchai flagship, with bright light and high ceiling. The main dining area is spacious and can accommodate a lot of tables, but it is very quiet on this Saturday evening, with only two groups. Most customers in fact are seated inside the var
This famous Cantonese restaurant has been in business for over 70 years and has been awarded Michelin 1-star. Today we come to their branch outlet in Kowloon Bay, located in Kingston International Centre.
The design here is more modernized compared with their Wanchai flagship, with bright light and high ceiling. The main dining area is spacious and can accommodate a lot of tables, but it is very quiet on this Saturday evening, with only two groups. Most customers in fact are seated inside the various VIP rooms on the sides.
I have a bottle of Paul Pernot Bourgogne Cote d’Or Chardonnay 2021 ($760) to pair with the food. A simple Burgundy white, it has nice acidity, crisp and easy to drink, and goes well with the various dishes we have ordered.
For starter we have Deep-fried Frog’s Legs with Spicy Salt ($360). The portion size is surprisingly large, which looks more like a main dish than an appetizer. The frog’s legs are deep-fried perfectly, crispy on the surface while not drying out the flesh, with the spicy salt spot on, not overly salty or spicy. Excellent.
From the staff recommendation we also order Braised Garoupa with Thousand Layer Tofu ($1,280). The fish is the day’s special, meaty but not rough in texture, braised together with tofu, roasted pork, and mushroom. Again, the seasoning is spot on, bringing forth the flavours of the ingredients nicely while not excessively salty. Another excellent dish.
The other main dish we have is Sauteed Fillet of Pigeon with Caramelized Jinhua Ham ($380). The pigeon breast is rich in taste, stir-fried perfectly to cook through but still maintain the tenderness. The Chinese ham has been sliced thinly, with its savoury taste a good complement with the pigeon meat. Even though we are quite full by now we finish every single piece of the dish. Excellent.
A specialty of the winter season is Claypot Rice with Cured Meat ($360 for two). The rice picks up the fragrance from the cured meat, wonderfully delicious. The Chinese sausages and cured meats are also of good quality. A highly recommend dish. If you like the cured duck leg, there is also the option to add one too.
There is complimentary dessert provided, including Sesame Rolls and Sachima. Both are tasty and adjusted to reduced sweetness, to cater for the modern palate. The fluffy sachima has an amazing texture, while the sesame rolls have intense sesame flavours. I would be happy to order them even if we need to pay for it.
My wife has Sweetened Red Bean Soup with Lotus Seed ($60), with plenty of red beans and more ‘solid’ which is to her liking. It is sweet but not excessive, delicious and satisfying. I go for Sweetened Almond Soup with Egg White ($60), with the delicate almond taste and sweetness providing an elegant finale for a wonderful meal.
Service is good, with the manager very professional and well-trained. We can see how she focuses on the details and keeps reminding the more junior staff how things should be handled. The bill on the night is $3,699 and the restaurant does live up to the reputation of its Wanchai counterpart.
Post
