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2024-12-22
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Diehard 合時 fans would no doubt by now have tried 嬌姐’s new venture, taking over the space left by 老巴剎, with a Private room seating up to 20.With 權哥 now relocated to Central, 嬌姐’s hubby 華哥 (who apparently knows exactly where to get all the best ingredients) has stepped up as executive chef; keeping the same menu more or less as before.Have visited numerous times since the initial soft opening in October and appreciated 嬌姐’s personal touches (eg the cool sake decanters) and the progressive improvem
With 權哥 now relocated to Central, 嬌姐’s hubby 華哥 (who apparently knows exactly where to get all the best ingredients) has stepped up as executive chef; keeping the same menu more or less as before.
Have visited numerous times since the initial soft opening in October and appreciated 嬌姐’s personal touches (eg the cool sake decanters) and the progressive improvements (eg walls are now padded to keep down the noise).
Here’s what we mostly recently had.
Welcome snack: 筍
碧綠蝦皮餃- deep fried dumpling stuffed with 蝦膠 and vegetables
韭菜花銀魚小炒王- surprisingly good; all ingredients were fresh and balanced.
椒鹽鮮魷
昆布海草生熟牛皮豬踭湯
煙燻乳鴿
剁椒蒸馬友- new tryout which we were highly recommended to try. Personally I preferred chicken oil to 剁椒 but only cos I didn’t take spicy.
馳名茶皇雞
清湯崩沙腩
薑蔥焗肉蟹+煎腸粉
生炒糯米飯- above and beyond my expectations. Had several helpings.
特色鮑魚麵
In summary: 嬌姐’s husband and wife team seems to have successfully transferred the popularity and waiting lists of Sai Wan Ho to Tai Hang; the all time favorites are still favorites.
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