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2009-04-30
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A quick takeout dinner at Tasty 正斗 reminded me of why I am always in search for the perfect wonton in Hong Kong. To be honest I have a personal affinity to wonton at 麥奀記, probably due to my childhood memories. I recalled 麥奀記 having the best broth and the wontons had really great fresh shrimps, but other places that I have tried always seemed to have something missing. It's either the broth, the shrimps, the wonton skin...there is always something that's not perfect.The 正斗鮮蝦雲吞($30) at 正斗 had
A quick takeout dinner at Tasty 正斗 reminded me of why I am always in search for the perfect wonton in Hong Kong. To be honest I have a personal affinity to wonton at 麥奀記, probably due to my childhood memories. I recalled 麥奀記 having the best broth and the wontons had really great fresh shrimps, but other places that I have tried always seemed to have something missing. It's either the broth, the shrimps, the wonton skin...there is always something that's not perfect.
The 正斗鮮蝦雲吞($30) at 正斗 had flavorful innards but the texture of the shrimps was a bit dense and didn’t taste very fresh. That said, the size of the wonton was a perfect mouthful a piece (一口一啖). The broth was monotonous, and a bit more aroma from dried dice and shrimp roes (大地魚和蝦子香) would have improved the depth of the flavor. Although the overall quality of the wontons was above average, upon finishing the wonton, I was left unsatisfied. Not because I wasn’t full, but because this bowl of wonton left me feeling something’s missing. It simply didn’t hit the point.
Their 腰潤粥($36), on the other hand, was surprisingly good. The congee was very velvety and smooth(很綿很滑), and the livers and kidneys (腰潤) were all cooked to perfect doneness to maintain their bites (爽口). No foul odor either. Perhaps I didn’t have any expectation to start with, but the quality of this 腰潤粥 definitely took me by surprise.
薑蔥鯇魚皮($35) was another enjoyable dish. The fish skin slices were thicker than the ones I had at Jordon but were still crispy and crunchy (爽脆). The seasoning and the abundant scallions and ginger juliennes complemented the fish skin very well. 炸兩($28) had an ultra-thin rice skin (腸粉皮) which I didn’t mind at all as the fried crullers 油炸鬼 were freshly made and super-crunchy.
Too bad, if I didn’t have the wontons, they would have gotten a smiley face.
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