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2010-03-28
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鹵水豬腳仔 -Not bad! I think these were 豬手 though? Nice and crunchy. 4/5杭州富貴雞 - Surprisingly my dining companions have never eaten this excellent dish before, but its never too late! I've eaten this for many years already as my relatives love it and we as kids loved playing with that 'golden hammer' - which the one here is fake, with foil wrapped around a plastic version... sigh Regardless the overall preparation showed a fair bit of heart and effort. The chicken meat was moist even without cau
Not bad! I think these were 豬手 though? Nice and crunchy. 4/5
杭州富貴雞 -
Surprisingly my dining companions have never eaten this excellent dish before, but its never too late! I've eaten this for many years already as my relatives love it and we as kids loved playing with that 'golden hammer' - which the one here is fake, with foil wrapped around a plastic version... sigh Regardless the overall preparation showed a fair bit of heart and effort. The chicken meat was moist even without caul's fat wrapping. The leaf wrapping had some good aroma. The inside stuffing consisting mainly of a root vegetable cake, yunnan ham, scallion, etc. The chicken to us was a bit bland tasting, it had trouble convincing us its was a fresh enough chicken. It needed more soy sauce or XO sauce to down with. YET, the stuffing was overly salty, but so much so we did not want to mix it with the chicken to eat together. Next time we'll try Hoi King Heen's version then. 3.0/5
蝦籽雙冬鮮腐竹煲 -
This dish under the hands of a Cantonese chef takes a bit of transformation into something a bit lighter, as it has none of the 'darkish soy-based' sauce'. I thought the 冬筍 wasn't freshly sweet or crunchy enough, a bit lifeless. The mushrooms and other vegies were better. Unfortunately - the taste of Prawn Roes was nowhere to be seen, not even for half-a-second. 3.2/5
南丫島蝦醬海鮮炒飯 -
If there's one thing you come for, its this fried rice. It has both contributions of aroma and taste from 南丫島蝦乾 & 蝦醬. Topped with a bit of fried egg-white and tobikko fish roes, then combined with a few 椒葉 - the frying technique was good, the rice moist yet carrying wok-chi and individually grained. The seafood umami was incorporated into the dish well, and at $118, this tasted much better than the similar $200 龍景軒炒飯 version using basically the same ingredients just with more scallopes and lobsters. 4.5/5
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ALL IN ALL, I SINCERELY BELIEVE THE FOOD SERVED HERE SHOWS 'DELICATE' TOUCHES AND CARE IN THE FOOD PREPARATION. THE CHEF SEEMS WELL TRAINED AND PLANNED HIS MENU AND RECIPES PROFESSIONALLY AND THERE WERE SOME OTHER SIGNATURE DISHES. THE FOOD WAS OF GOOD ENOUGH QUALITY. THE RESTAURANT WAS PACKED WITH LOCALS AS WELL AS TOURISTS - THE WINE LIST SURPRISINGLY VERY IMPRESSIVE FOR A CANTONESE RESTAURANT WITH OFFERINGS WHICH COULD BE PICKED TO PAIR WELL WITH CERTAIN DISHES. FOOK LAM MOON COULD DO WITH THIS WINE LIST.
THE BEGGAR CHICKEN'S LOW QUALITY PULLS THE OVERALL GRADING RIGHT DOWN....... BUT I FELT THAT IT POTENTIALLY DESERVES A MID-HIGH '4', ITS MY GUT FEELING THAT THIS PLACE CAN BE UNDER-ESTIMATED.... ESPECIALLY HAVING TRIED YUM-CHA HERE AGES AGO. NEXT TIME, LET'S SEE IF OTHER DISHES WILL IMPRESS MORE...
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