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2022-06-25
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Sun Hong Kee is famed as The Chairman in the NT area. They offer quite an extensive menu and lots of rare items that you could hardly find outside. We were lucky enough to get a taste of them 😉 They are named as a Hakka (客家菜) restaurant but their offerings actually incorporate a lot of Cantonese elements.紅蔥爆墨汁鮮吊桶 𝗦𝘁𝗶𝗿-𝗳𝗿𝗶𝗲𝗱 𝗕𝗮𝗯𝘆 𝗦𝗾𝘂𝗶𝗱 𝘄𝗶𝘁𝗵 𝗥𝗲𝗱 𝗢𝗻𝗶𝗼𝗻 We were lucky that we got the fresh baby squid 🦑 that day. By fresh, you would know once you bite it. Your mouth turned black immediately with the b
Sun Hong Kee is famed as The Chairman in the NT area. They offer quite an extensive menu and lots of rare items that you could hardly find outside. We were lucky enough to get a taste of them 😉 They are named as a Hakka (客家菜) restaurant but their offerings actually incorporate a lot of Cantonese elements.紅蔥爆墨汁鮮吊桶 𝗦𝘁𝗶𝗿-𝗳𝗿𝗶𝗲𝗱 𝗕𝗮𝗯𝘆 𝗦𝗾𝘂𝗶𝗱 𝘄𝗶𝘁𝗵 𝗥𝗲𝗱 𝗢𝗻𝗶𝗼𝗻
We were lucky that we got the fresh baby squid 🦑 that day. By fresh, you would know once you bite it. Your mouth turned black immediately with the bursting ink! This is how confident they are to the ingredient. Only the freshest and best squid could cooked without removing the ink. This one was a simple stir-fried dish but they allowed the ingredient to speak for themselves👍🏼
白烚豬前腿筋 𝗕𝗹𝗮𝗻𝗰𝗵𝗲𝗱 𝗣𝗶𝗴 𝗛𝗼𝗰𝗸 𝗧𝗲𝗻𝗱𝗼𝗻𝘀 𝘄𝗶𝘁𝗵 𝗦𝗵𝗮𝗹𝗹𝗼𝘁 𝗢𝗶𝗹 𝗮𝗻𝗱 𝗦𝗼𝘆 𝗗𝗶𝗽𝗽𝗶𝗻𝗴 𝗦𝗮𝘂𝗰𝗲
This dish is all about texture and sauce⭐️This tendon is a very rare and limited part. It was chewy and bouncy. Just as good as you could imagine. I am a big fan of tendon and this one was amazing to me😍 But without dipping the sauce, it somehow lacked the pig and savoury flavour that I expected. The dipping sauce was peanut oil based which is their signature and kinda rare these days for its overpowered flavour and allergy to many. The sauce was actually good but perhaps too strong for the bland tendon.
白切大騸雞 𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗖𝗮𝗽𝗼𝗻
Capon is a castrated rooster🐓and normally has better and tenderer meat. The meat was fresh but not tender as imagined. In term of flavour, it was good in chicken flavour. Despite it sounds lame to say it, but fresh chicken really does taste better and this one was nice. But consider the price point, it was a bit pricy and not very special 🤔
清湯崩沙腩 𝗕𝗲𝗲𝗳 𝗦𝗸𝗶𝗿𝘁 𝗦𝘁𝗲𝗮𝗸 𝗶𝗻 𝗖𝗹𝗲𝗮𝗿 𝗕𝗿𝗼𝘁𝗵
It was the daily special that they highly recommended. The beef brisket was strong in flavour and got good texture. The broth was alright too. But I guess only half of it was the better cut known as skirt steak while the other half was just regular cut since the quality difference was quite apparent. The radish was not in the right season and got quite a lot of fibre😩
鮮鳳梨山楂咕嚕肉 𝗦𝘄𝗲𝗲𝘁 & 𝗦𝗼𝘂𝗿 𝗣𝗼𝗿𝗸 𝘄𝗶𝘁𝗵 𝗛𝗮𝘄𝘁𝗵𝗼𝗿𝗻 𝗮𝗻𝗱 𝗙𝗿𝗲𝘀𝗵 𝗣𝗶𝗻𝗲𝗮𝗽𝗽𝗹𝗲
Another let-down to me. The pork was very nice but the batter was not even slightly crispy. Perhaps that’s what they wanted but it’s not exactly the kind of thing I imagined or liked. The sauce was sourer than normal which I liked but could not save the failed frying 😩
豆醬炒青瓜苗 𝗦𝘁𝗶𝗿-𝗳𝗿𝗶𝗲𝗱 𝗖𝘂𝗰𝘂𝗺𝗯𝗲𝗿 𝗦𝗲𝗲𝗱𝗹𝗶𝗻𝗴 𝘄𝗶𝘁𝗵 𝗕𝗲𝗮𝗻 𝗣𝗮𝘀𝘁𝗲
A rare vegetable that delighted us👍🏼 It was a workable combo of bean paste and bean-like cucumber seedling. Imagine French beans but a bit softer and thicker. Just try it if you haven’t!
三杯鮮豬腸 𝗣𝗶𝗴 𝗜𝗻𝘁𝗲𝘀𝘁𝗶𝗻𝗲 𝗶𝗻 𝟯-𝗖𝘂𝗽 𝗦𝗮𝘂𝗰𝗲
The pig gamey flavour was a bit intense despite we are already a big fan of pig intestine and 3-cup sauce flavour was not really apparent as expected. So we end up left half of it 😐
麻辣蟹撈麵 𝗖𝗵𝗶𝗹𝗹𝗶 𝗖𝗿𝗮𝗯 𝗠𝗶𝘅𝗲𝗱 𝗡𝗼𝗼𝗱𝗹𝗲
A famous item that all foodies crave for. The chill base was excellent. Full of aroma and appetising 🌶 I could have this noodle for every meal. But the crab quality was not on par with the price and fame. The meat was not firm and fresh, thus lacking flavour and sweetness. A better QC could be done as you could even see the crab wasn’t good enough from the shell. Besides, look at the shell, it was completely broken and mixed with the noodle. It’s even more troublesome than eating a shad fish. A nice concept with huge disappointment 😔
地瓜芋頭丸 𝗦𝗲𝘀𝗮𝗺𝗲 𝗕𝗮𝗹𝗹 𝘄𝗶𝘁𝗵 𝗧𝗮𝗿𝗼 𝗮𝗻𝗱 𝗦𝘄𝗲𝗲𝘁 𝗣𝗼𝘁𝗮𝘁𝗼
Impeccable deep frying 🔥 Crispy sesame exterior with mochi like texture. The taro and sweet potato flavours were excellent. Despite I was so full, I still couldn’t wait for the second piece.黑糖蜂巢糕 𝗕𝗹𝗮𝗰𝗸 𝗦𝘂𝗴𝗮𝗿 𝗛𝗼𝗻𝗲𝘆𝗰𝗼𝗺𝗯 𝗖𝗮𝗸𝗲
The famous dessert here. I actually love the strong flavour. The sugar was caramelised which I have never tried on a steamed cake ❤️ The texture could be more fluffy and chewy but I believe the taste was what caught people’s heart.
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