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2024-04-24
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Celebratory dinner in the private room for Lotus SC. Here’s what we had. Trio of appetizers: -Chat Siu made with Spanish Iberico pork-椒鹽九肚魚- bean curd marinated with 花雕Seafood Soup with Poached abalone slices and clams. Loved it. Very fresh. Baked crab shell stuffed with an abundance of minced crab meat, onions and coconut. Made the traditional way- not the one with Portuguese sauce. Prawns steamed with egg white in lobster sauce. Very substantial. 鹽焗雞Broccoli accompanied by a robust braising sa
Here’s what we had.
Trio of appetizers:
-Chat Siu made with Spanish Iberico pork
-椒鹽九肚魚
- bean curd marinated with 花雕
Seafood Soup with Poached abalone slices and clams. Loved it. Very fresh.
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Baked crab shell stuffed with an abundance of minced crab meat, onions and coconut. Made the traditional way- not the one with Portuguese sauce.
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Prawns steamed with egg white in lobster sauce. Very substantial.
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鹽焗雞
Broccoli accompanied by a robust braising sauce of dried scallops and mushrooms.
Vermicelli and glass noodles in seafood broth. The poached garoupa fillet added depth to the MASSIVE soul-warming bowl of goodness.
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The others, who could take spicy, had a fiery kick of chili oil in theirs. They said the flavor balance was perfect.
Dessert: 山水豆腐花 (which tasted very thick and beany), 煎堆 and mini egg tarts.
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In summary: extremely impressed with the wine pairings, impeccable service and delectable array of dishes organised by our host.
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