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2021-07-04
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Dinner in private room. Highly recommended by Beefeater. 2 pots: 麻辣/沙嗲湯底 for the spicy ppl and 菜乾豬肺湯底 for the non spicy ppl.Server insisted we each had a bowl of 菜乾豬肺湯 first. Yum!Then came the 椒鹽鮮魷 (ok) and 鹹蛋黃魚皮, which was so crispy and rich with salted egg paste. The best I’ve had (and I’ve tried a lot from Singapore). We finished that in 10 seconds, considered encore but reminded each other that we needed to save room for the beef.Next was the plate of abalone, big and squirming around on the
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Server insisted we each had a bowl of 菜乾豬肺湯 first. Yum!
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Then came the 椒鹽鮮魷 (ok) and 鹹蛋黃魚皮, which was so crispy and rich with salted egg paste. The best I’ve had (and I’ve tried a lot from Singapore). We finished that in 10 seconds, considered encore but reminded each other that we needed to save room for the beef.
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Next was the plate of abalone, big and squirming around on their shells. We were given a timer and told to cook for 8 minutes. I had qualms about throwing moving living beings into boiling soup but one of the guys did it. Timer sounded and we started eating. Very nice texture: soft but chewy. Server came and said the key to having such divine texture was not to brush the shells.
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We tried 6 cuts of beef in total, being:
腩頭- they loved it but too chewy for me.
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牛展- Beefeater’s favorite. Very 爽口.
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挽手- the part in between 爽腩及崩沙腩; too fatty for me
腩包- a thin, long flavorful cut near the diaphragm, just under the rib section.
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封門柳- star of the night. We were told not to overcook.
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牛頸脊-my second favorite after the 封門柳. Perfect chewy texture.
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Next came a variety of balls and dumplings. Most notable was the 梅菜豬肉丸, a signature dish.
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Chicken
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Also on the table: oysters, razor clams, 豬紅, tofu, Winter melon, eel, udon, various leafy vegetables.
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In summary: not only was the beef impressive; so were the seafood, chicken etc. Highly recommended.
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