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2025-01-15
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Yet another lively Bday celebration- nothing short of a banquet. A very extensive menu prepared by our popular hosts. Here’s what we had.-水晶話梅紅石榴- light and tangy opener, its combination of sweet and sour flavors awakening the palate. -醬漬青瓜- artfully presented, delivering a perfect crunch with a savory, umami-packed marinade.-燒椒醬撈花螺- with the smoky grilled pepper sauce adding a welcome kick to the tender meat.-豆豉鯪魚油麥菜- a bold and complex starter.-脆蔥鮑魚- with the crispy scallions creating an irre
Here’s what we had.
-水晶話梅紅石榴- light and tangy opener, its combination of sweet and sour flavors awakening the palate.
-醬漬青瓜- artfully presented, delivering a perfect crunch with a savory, umami-packed marinade.
-燒椒醬撈花螺- with the smoky grilled pepper sauce adding a welcome kick to the tender meat.
-豆豉鯪魚油麥菜- a bold and complex starter.
-脆蔥鮑魚- with the crispy scallions creating an irresistible combination of textures and flavors.
-泡椒花菜梗- the Cauliflower Stems were subtly tangy and spicy.
-酥香烤籽魚- delighted crunch to the anchovy’s briny flavor.
-雙椒乳鴿- tender pigeon infused with the heat of spicy peppers, creating a smoky, fiery dish.
-泡椒花甲- fresh and tender clams perfectly complemented by the bright acidity of pickled chili.
-杞子松茸雪耳燉雞湯- light yet luxurious, with the earthy aroma of matsutake mushrooms and the delicate sweetness of goji berries creating a deeply comforting bowl.
-臘味薑絲蒸農家倉魚- fish was fresh and flaky, the cured meat adding depth and the ginger providing a subtle kick.
-蒜苗野菌炒牛肉- garlic sprouts added a bright, aromatic element to the rich beef.
豆醬煎焗越南大肉蟹煲- natural sweetness of the meaty crab enhanced by the savory bean sauce.
自家臘腸炒芥蘭- a comforting classic.
大少酥薑蔥油脆皮雞- meat was juicy and flavorful, elevated by the fragrant ginger-scallion oil.
常家蒸水芙蓉- silky and delicate.
花膠撈麵- gelatinous fish maw paired beautifully with the springy noodles.
雞油花雕蒸馬友- served individually, with the Chinese wine adding a subtle sweetness and aroma.
蝦湯水瓜煮龍蝦- shrimp broth adding fresh richness.
筍尖紅燒肉配香苗- bamboo shoots adding texture and freshness to the melt-in-your-mouth pork belly.
雞湯芥菜豆腐煮丸子- another nourishing dish, with the light yet flavorful broth tying all the elements together.
二十五年陳皮雪梨燉桃膠- the aged tangerine peel adding a fragrant complexity to the delicate snow pear; a soothing, sophisticated end to the feast.
In summary: extensive menu combining tradition with refinement. The refreshing array of appetizers in particular were bold and balanced, thoughtfully prepared and beautifully presented, showcasing the artistry of Chinese cooking.
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