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2023-04-02
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Dinner for 6 in the private room upstairs. Restaurant is known for its spicy dishes, chicken pot in particular, but we decided to have a zero spicy meal this time.Made a trip especially for chef’s 冬瓜邊爐. Chef needed to pick out winter melons with the thickest meat and widest radius possible so they would adhere snugly onto the pot. Here’s what we had.Inside the pot: Scallops, clams and abalone. 藍尾蝦 - not good for grilling as the meat would stick onto the shells.象拔蚌- very fresh. Preferred to eat s
Restaurant is known for its spicy dishes, chicken pot in particular, but we decided to have a zero spicy meal this time.
Made a trip especially for chef’s 冬瓜邊爐. Chef needed to pick out winter melons with the thickest meat and widest radius possible so they would adhere snugly onto the pot.
Here’s what we had.
Inside the pot:
Scallops, clams and abalone.
藍尾蝦 - not good for grilling as the meat would stick onto the shells.
象拔蚌- very fresh. Preferred to eat sashimi style.
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Chef then spooned out the soup and chunks of melon for everyone.
Other dishes:
Grilled 大頭蝦; fresh from Vietnam- not a fan of prawns/shrimps in general but these were so yummy. The 膏 was creamy and went well with the salty flamed taste. Too bad it was nearly the end of the season.
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炸豆腐
椒鹽九肚魚
Deep fried potato slices- very crispy; tasted similar to 熱浪.
炒米粉- best I ever had. Texture was more like noodles. Too bad restaurant is only open for dinner; would make a nice lunch dish.
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牛腩煲
In summary: hidden gem in Kowloon city. Talented chef who insists on using the freshest ingredients.
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