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2022-05-04
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Dinner in the private room. Came highly recommended by foodie friend. Not a big restaurant; 2 private rooms.Chef came in from time to time to serve and introduce the dishes. Seemed he specialized in Fujian cuisine.Here’s what we had. Appetizers: 話梅涼瓜, 肴肉, 木耳, 貢丸. 涼瓜 really soaked up all the sweetness of the 話梅, and chef noted it had been in the marinade for a long time.蠔仔煎: looked very yummy. Chef explained that he ordered the 蠔仔 and 薯粉 from 東石 (in Fujian Province). Very crispy and fragrant with
Chef came in from time to time to serve and introduce the dishes. Seemed he specialized in Fujian cuisine.
Here’s what we had.
Appetizers: 話梅涼瓜, 肴肉, 木耳, 貢丸.
涼瓜 really soaked up all the sweetness of the 話梅, and chef noted it had been in the marinade for a long time.
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蠔仔煎: looked very yummy. Chef explained that he ordered the 蠔仔 and 薯粉 from 東石 (in Fujian Province). Very crispy and fragrant with the green onions. Didn’t even need to add his special tomato sauce.
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32 head abalone from South Africa X 花膠
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Sharks fin. Broth was really impressive. Chef explained that he used local 黑毛豬 and 花膠 to make the broth.
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荷香八寶飯with 膏蟹 and 肉蟹. Very aromatic. There were little strands of sharks fin in the rice.
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白菜粉絲
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Dessert: 四米露
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In summary: skilled chef. Not thirsty at all afterwards. Excellent service. Bill was ard $800 pp. good value for money. Very interested to return to try chef’s 佛跳牆. Recommended.
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