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2018-05-04
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Abalone is a supreme delicacy to the Chinese yet there are not many abalone specialists in Hong Kong.Fu Ho restaurant is Michelin starred and headed by Ar Yung who is an expert in Abalone.That night we went there for a gathering and I finally got to try the abalone and other delectable dishes.Began with the braised Yoshihama abalone with 30 heads.Starting from the edge of the abalone and working towards the middle, the abalone was tender to chewy with a stronger taste towards the centre in this
Fu Ho restaurant is Michelin starred and headed by Ar Yung who is an expert in Abalone.
That night we went there for a gathering and I finally got to try the abalone and other delectable dishes.Began with the braised Yoshihama abalone with 30 heads.
Starting from the edge of the abalone and working towards the middle, the abalone was tender to chewy with a stronger taste towards the centre in this wonderful unami abalone gravy.
Next was the soup which was light yet crammed with so much crabmeat, bamboo piths and springy fish maw.
It is flavourful and didn't need any vinegar.
The fish were battered in two ways, one was in salty golden egg yolk and the other was wrapped in celery contrasted by the crunchy fruit salad.
The crab was one of my favourite as it was braised with wintermelon.
The chunky pieces of wintermelon were the star of the show as it had absorbed all the essence and oozed out when you ate it.
The chicken had an evenly crisp skin which was fragrant while the chicken was tender.
Next was the soup which was very pleasing because of the huge ark clam which made the vegetables and broth really sweet.
For the last course, it was vegetable fried rice.
It was good to have some filling carbs which was meatless so that it wasn't too heavy.
The dessert was a surprise because I assumed it was going to be very sweet which is typical of Chinese desserts but the syrup was served separately.It was good I could have the double boiled birds nest in almond cream without the syrup as it was healthy and the almond taste was more prominent.
There were also steamed dumplings but i was too full to try them.
To summarize, I really appreciate how this restaurant has kept its traditional abalone recipes and this is the place to go for ABALONE!
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