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2024-07-27
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Dinner. Extensive menu with various price points. Here’s what we had.冰鎮鮑魚- could be more tender. Bitter taste of wine overpowered sweetness of the abalone.濃湯菜膽雞㷛翅- thick soup with velvety texture, rich and comforting.紅酒炆牛尾- slow-cooked to perfection, resulting in tender and succulent meat.冰鎮咕嚕肉- came served on ice cubes. Wished chef could have spooned out the meat, as meat had gone cold by the time it spun round to me. The ice did do a wonderful job of ensuring the crunchiness of the ribs tho.蝦膏
冰鎮鮑魚- could be more tender. Bitter taste of wine overpowered sweetness of the abalone.
濃湯菜膽雞㷛翅- thick soup with velvety texture, rich and comforting.
紅酒炆牛尾- slow-cooked to perfection, resulting in tender and succulent meat.
冰鎮咕嚕肉- came served on ice cubes. Wished chef could have spooned out the meat, as meat had gone cold by the time it spun round to me. The ice did do a wonderful job of ensuring the crunchiness of the ribs tho.
蝦膏豆卜蒸黑毛豬腩- harmonious combination of ingredients; shrimp paste was umami-rich but not too salty while the tofu puffs added a light and airy texture.
桂花炒魚翅仔- childhood favorite.
砵酒焗生蠔- oysters were plump and juicy with crispy exterior.
肉蟹蒸肉餅- juicy meat patty.
海參仔炆花膠- tender and gelatinous chewiness. (Originally wanted to order the 花膠炒飯, which was not available anymore.)
豉椒蟶子煎米底- the pan-fried rice noodles were too crispy, quite hard.
Chef came out to greet everyone, to the tune of Ms Hong Kong. Quite funny.
Was really looking forward to the 腰果露 as dessert but was highly disappointed with the burnt taste.
In summary: fun nite; enjoyable dinner. Excellent value for $800 pp. Service was attentive and professional.
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