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2024-10-02
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This restaurant is located on Wai Ching Street in Jordan, with a long history and reputation in Shunde cuisine, and I believe my first visit was almost 25 years ago. It has another branch located at Wylie Road.The setting is just like what I remember that many years ago, having non-descript decoration, with the only interesting feature being the large fish tank on one side, having lots of live river fish. Frankly the ambience is quite run-down and does not offer the best ambience. We order the
This restaurant is located on Wai Ching Street in Jordan, with a long history and reputation in Shunde cuisine, and I believe my first visit was almost 25 years ago. It has another branch located at Wylie Road.
The setting is just like what I remember that many years ago, having non-descript decoration, with the only interesting feature being the large fish tank on one side, having lots of live river fish. Frankly the ambience is quite run-down and does not offer the best ambience.
We order the Soup of Big Fish Head with Tianma and Cordyceps Flower ($268). The extra small pot size is actually not small at all, enough to serve 4 with two bowls each. The highly fragrant Chinese medicine tianma permeates in the soup, which has a great taste and also good for health. Best to pre-order in advance to ensure availability.
The Boiled Angled Luffa with Bean Curd and Ginkgo Fruit in Shark’s Fin Soup ($128) is a decent dish, with the luffa infused with the flavours from the soup. The chef has added some Chinese celery and wolfberries beside the bean curd sheet as well. Good to balance with the more heavy dishes.
The Shun De Pan-Fried Fish Meat Stuffed in Pepper / Lotus ($138) is another must order. The minced dace meat is served in three styles, including fish ball, stuffed in lotus root as well as pepper. The seasoning is spot on, with the bouncy texture also memorable. The crunchy lotus root, slight spiciness from the pepper, and the crispy rice noodle on the fish ball also add extra enjoyment too. I also like their pickled clam sauce very much.
Lastly it is Pan-Fried Fish Head in Pot ($324). Another must-order, the big fish head is served in a searing hot clay pot, cooked together with spring onion, shallot, ginger to give a highly flavourful dish. While there is not a lot of meat, the fish head has some soft bones which can be eaten, with the skin having a rich taste as well. We also like that the fish head does not feel very greasy.The bill on the night is $1,043 and very reasonable. Overall, the food is very good and still live up to its fame, but the service on the night has a lot of issues. Even though the restaurant is not busy, the speed of service is very slow, and while we are fortunate not having any bad experience, there are a few tables which had made complaints. One group of customers even left after waiting for a long time. I hope this is just a bad day and not a recurring problem.
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