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2021-10-15
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Long awaited lunch. Not easy to book (only 80 seats in total; 3 private rooms).First impression wasn’t good. All these white specks on the carpet going up the stairs; side deco wall covered in dust. Here’s what we ordered:胡椒酸辣翅- a bit too spicy for me; but acidity was nice. Generous portion of fin.蝦子脆皮遼參- loved the 蝦子 sauce. The 遼參 could be crispier tho. Not bad for $398.鮑魚酥- manager said was a new dish. Whilst we were wondering whether we should ask for fork n knife to cut it open, we discovere
First impression wasn’t good. All these white specks on the carpet going up the stairs; side deco wall covered in dust.
Here’s what we ordered:
胡椒酸辣翅- a bit too spicy for me; but acidity was nice. Generous portion of fin.
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蝦子脆皮遼參- loved the 蝦子 sauce. The 遼參 could be crispier tho. Not bad for $398.
脆廖參
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鮑魚酥- manager said was a new dish. Whilst we were wondering whether we should ask for fork n knife to cut it open, we discovered that the 鮑魚 had been pre-cut in half, making it easier to eat. Abundant sauce and very crispy pastry. Piping hot as well. Manager said they used a 15頭鮑, but seemed unlikely. Too small. Anyway, loved it.
鮑魚酥
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滑蛋老虎斑球煎生麵- another pleasant surprise. Sauce was light; went well with the fragrant 蔥花; egg was good quality. Fish was firm but tender. Noodles were fried, not deep fried- with crispy texture on the outside and contrasting sponginess inside. Well worth the $438.
滑蛋老虎斑球煎生麵
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春卷- also very good. Skin was crispy, thin and not oily. Substantial pieces of shrimp inside.
春卷
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山楂糕 as dessert. Very refreshing. Finished all. Same texture as 芝麻卷, but I prefer this one.
山楂糕
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In summary: skilled chef. Creative dishes. Too bad I can’t take spicy, as I hear all his best dishes are spicy. Would definitely return for dinner.
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