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2021-05-25
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Dinner. 粵軒 is famous of its 暗然銷魂飯, so must come to try the Char siu. Not bad: 半肥，thickly sliced, but can b a bit more燶邊. Other dishes we tried include:墨魚腸- I liked. Texture was chewy and bouncy, better than pork sausage.焗蟹蓋- since I’m not a fan of crab, I think 焗蟹蓋 tastes the same everywhere.蜜香龍影球, which consisted of 西蘭花炒川香蝦球+沙律炸明蝦球. Since I didn’t take spicy, I only tried the deep fried version. Prawn was meaty and crispy. 沙律煙鯧魚- this used to be a common fusion dish at wedding banquets, first u
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Other dishes we tried include:
墨魚腸- I liked. Texture was chewy and bouncy, better than pork sausage.
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焗蟹蓋- since I’m not a fan of crab, I think 焗蟹蓋 tastes the same everywhere.
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蜜香龍影球, which consisted of 西蘭花炒川香蝦球+沙律炸明蝦球. Since I didn’t take spicy, I only tried the deep fried version. Prawn was meaty and crispy.
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沙律煙鯧魚- this used to be a common fusion dish at wedding banquets, first using vegetable dressing (carrots, celery, onions etc) to marinate the fish, then creating smoky effect with sugar and rice. Very flavorful and fleshy. 👍🏼
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樟茶乳鴿- skin was crispy and thin, aroma of tea was strong down to the bones 👍🏼
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欖菜火腩蛋炒飯- the best fried rice I’ve had for a long time: very 有鑊氣; diced 燒腩仔 (with crispy skin attached) and the deep fried scallops added texture; the bitter-sweet saltiness of the 欖菜 made the dish much more interesting
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As dessert: 銀耳百合燉萬壽果(木瓜)- very wholesome
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In summary: yummy Chinese cuisine. Highly recommended.
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