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2024-04-30
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Dinner in the private room. Here’s what we had. 油泡生曬吊片- tender slices of succulent squid.椒鹽脆皮海參- small pieces of sea cucumber coated by crispy batter. Tasted quite bland. 金沙銀魚- another dish coated with crispy batter, and salty egg yolk. And rightly so. Couldn’t stop eating these.牛腱- cooked to perfection, with a melt-in-the-mouth tenderness.Star of the night: 紅燒砂鍋包翅- consistency of the broth was just right.Or 雞茸燴官燕 for those who felt bad about hurting sharks.25頭養殖吉品鵝掌- def the table favorite. Reh
油泡生曬吊片- tender slices of succulent squid.
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椒鹽脆皮海參- small pieces of sea cucumber coated by crispy batter. Tasted quite bland.
金沙銀魚- another dish coated with crispy batter, and salty egg yolk. And rightly so. Couldn’t stop eating these.
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牛腱- cooked to perfection, with a melt-in-the-mouth tenderness.
Star of the night: 紅燒砂鍋包翅- consistency of the broth was just right.
Or 雞茸燴官燕 for those who felt bad about hurting sharks.
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25頭養殖吉品鵝掌- def the table favorite. Reheated in a claypot-on-flame in front of us. The 鵝掌 was tender and flavorful, with a rich and gelatinous texture. Abalone had a 糖心 center.
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川汁脆皮花膠- yet another dish coated with crispy batter. Much preferred if it were stewed/braised. Our host probably had some budgeting concerns...Really not thrilled that there was so much oil involved in one meal. Maybe the restaurant should have said something even though our host was the one who tailored the menu.
方魚炒芥蘭仔- impressively done. Normally not a fan of 芥蘭 but the deep fried fish paired beautifully with the crisp and sweet-tasting greens.
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脆皮炸雞
瑤柱葱花炒飯- surprisingly good. Flavors were well-balanced, so was the texture of each grain of rice.
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Dessert: 蛋白生磨杏仁茶, 欖仁合桃酥 and 馬豆糕.
In summary: exceptional abalone. Other dishes showed off the culinary skills of the chefs. Warm and friendly service. (We stayed a while to finish all the alcohol but the staff was very welcoming and patient.)
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