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Level4
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花膠OD
2020-11-15 2528 views
I’ve been to the HV branch also but the Sheung Wan branch is better. The executive chef 三哥 likes to “perform” by cooking on a gas stove in front of the patrons. The best dish to order however is the 花膠 in the brown sauce。They always give a big piece. 三哥 prides himself that all his sauces are made from base ingredients- they are thick cos of the collagen, not cos of cornflour. Another dish to order is the lobster noodles. My grand daddy says that when 竹園 was established many many years ago, gener
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I’ve been to the HV branch also but the Sheung Wan branch is better. The executive chef 三哥 likes to “perform” by cooking on a gas stove in front of the patrons. The best dish to order however is the 花膠 in the brown sauce。They always give a big piece. 三哥 prides himself that all his sauces are made from base ingredients- they are thick cos of the collagen, not cos of cornflour. Another dish to order is the lobster noodles. My grand daddy says that when 竹園 was established many many years ago, general public in HK could not afford fresh lobster. It was 竹園 that invented the thick cheesy sauce to disguise the smell of frozen lobster. Of course the lobster they use nowadays are very fresh, but the cheese sauce is still to die for. 三哥 would give us extra servings of toasted garlic bread to complement the cheese sauce.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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