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2022-09-26
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Chiu Chow dinner organised by Banker, in the private room upstairs. Came highly recommended- apparently it’s as authentic as it gets. Owner seems to be a parrot lover- his pets kept joining in with their chit chats.Here’s what we had. 鵝下庄- taste of 滷水 was perfect.鵝大肝- smooth and melt in the mouth.魚露花蛤- didn’t try. Looked spicy. The others loved it.鵝腸- didn’t try either. Not a fan of organs.牛面珠- thick slices of beef cheek. Tender texture as it was first slow cooked ，then soaked in 滷水. Creative fu
Owner seems to be a parrot lover- his pets kept joining in with their chit chats.
Here’s what we had.
鵝下庄- taste of 滷水 was perfect.
鵝大肝- smooth and melt in the mouth.
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魚露花蛤- didn’t try. Looked spicy. The others loved it.
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鵝腸- didn’t try either. Not a fan of organs.
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牛面珠- thick slices of beef cheek. Tender texture as it was first slow cooked ，then soaked in 滷水. Creative fusion cooking.
潮州紅燒翅- $388 per serving. Very filling.
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油泡鮮鱿- cut like ears of corn. Smooth and crunchy.
蠔烙- fried but not deep fried- crispy on the sides. Oysters tasted very fresh.
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煎封鷹鯧- normally not a fan of this due to the small bones. Tried a bit- not bad; not dry at all.
九肚魚丸- everybody loved theirs but I’m not a fan of parsley- which was abundant.
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鴛鴦蟹- signature dish which requires a lot of preparation. 2 kinds of crab were used:膏蟹 and 肉蟹. The 膏 and meat was taken out, mixed with pork, shrimp, pea purée etc and stuffed back into the crab and steamed. Really enjoyed the multi-layered flavors and texture.
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古法糯米雞- my favorite dish of the night. Chicken was deboned, stuffed with glutinous rice, dried shrimp, mushrooms etc, then deep fried. Chicken remained tender whilst crispy on the outside. Tasted very well with the stuffing.
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惠來肉卷浸汕頭白菜- another traditional dish: pork was mixed with other ingredients. Apparently, another famous dish from the 惠來 region is their pork knuckle.
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沙茶牛肉炒芥蘭- really too full to try.
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But still room for dessert: shared various items, including 福果清心丸綠豆爽, 清心丸綠豆爽, 福果芋泥 and 椰汁海石花. First time I have come across 海石花- a kind of seaweed; tasteless. Texture like the green strips in 珍多冰.
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Free corkage.
Was sitting next to the fridge and saw many bottles of milk tea and coffee inside. Got a bottle each. Server said they were freshly made by the owner and would last till October, so has yet to try.
In summary: authentic night with many laboriously handcrafted dishes. Warm and friendly service.
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