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2024-09-22
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Joint class dinner at this inconspicuous spot in Sheung Wan. A casual diner by day, a private kitchen by night at the attic on the floor above the shopfront that can accommodate about a party of 40. Most of us were first timers who came with no expectations whatsoever and we all left happy and satisfied. Century eggs with fresh Sichuan peppercorn to start. Flavours were balanced and had a nice kick on the palate. Deep fried fresh fish skin in salted egg yolk. Fish skin were wafer thin with an ev
Century eggs with fresh Sichuan peppercorn to start. Flavours were balanced and had a nice kick on the palate.
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Deep fried fresh fish skin in salted egg yolk. Fish skin were wafer thin with an evenly coated layer of salted egg yolk. Finger licking goodness.
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Thai prawn salad with pomelo, mango and marinated cherry tomatoes.
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螺頭鳥雞清雞湯. Hearty and comforting. Fairly strong medicinal aftertaste.
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古法蒸龍躉 Found the fish fillet slightly overcooked
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頭抽醬油雞 with cheung fun base. Chicken was flavourful and tender. Everyone competed for the limited amount of cheung fun that had soaked up all the soy sauce chicken essence.
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雙菇扒時蔬
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招牌原隻蟹泡飯 Teachers’ favourite. The broth was flavourful. I shredded the crab meat into the rice and they were delicious when combined.
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Overall a very high CP private kitchen (9 courses for $688 only) that one would revisit.
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