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2024-06-11
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Dinner. Apparently, our host was charming enough to secure a 7pm reservation (supposedly restaurant had 2 seatings). Being fans of the Sai Wan Ho outlet, we were quite apprehensive that we might be disappointed. Here’s what we had. 話梅浸涼瓜- a refreshing albeit bitter start. Could detect hints of melon in my Chablis after.涼拌聖子- went very well with the sesame sauce. However, the razor clams tasted sweet and fresh even without it.合時皮蛋雲吞- too spicy for me to try.椒鹽百花釀吊- crispy and not oily; succulent
Here’s what we had.
話梅浸涼瓜- a refreshing albeit bitter start. Could detect hints of melon in my Chablis after.
涼拌聖子- went very well with the sesame sauce. However, the razor clams tasted sweet and fresh even without it.
合時皮蛋雲吞- too spicy for me to try.
椒鹽百花釀吊- crispy and not oily; succulent stuffing, seasoned to perfection.
川芎白芷天麻燉魚頭湯- soul-warming concoction, aroma of medicinal herbs blending with the tender fish head.
雞油花雕蒸馬友- quality of the fish elevated by the subtle wine and rich chicken oil.
薑蔥大蝦腸粉煲- 腸粉 was tender with crispy exterior; everything soaked up the flavors of the ginger and spring onion, creating a harmonious blend.
咖哩滑雞煲 配 蒜蓉法包- hearty and comforting. Bread was sprinkled with a layer of herbs; perfectly balanced in flavors.
沙白湯浸芥菜- not a fan of the bitter taste of the 芥菜; but the clams and broth tasted fresh. Brother had the misfortune of taking the last clam, which according to him had gone bad.
蒜香骨
粟米斑塊- childhood dish. Fillets tasted fresh; too full to dip the sauce.
In summary: lived up to its reputation and our expectations, with each dish a narrative of flavors, textures, and aromas telling the story of a rich culinary legacy.
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