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2024-11-11
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YouTuber saw a YouTube video abt this restaurant and decided to try. Chef specializes in making “古法失傳”手工菜, sth like SoftBank but more affordable.Dinner in the private room, which can seat ard 14 pp max.I am not too trusting of YouTube videos, nor dishes with fancy gimmicky names- so didn’t have high expectations.Here’s what we had. 國寶京酥鴨- which was surprisingly nothing short of spectacular. The meat was tender and flavorful, mixed with a variety of ingredients like salted egg yolk etc.欖仁炒肚仁尖- an
Dinner in the private room, which can seat ard 14 pp max.
I am not too trusting of YouTube videos, nor dishes with fancy gimmicky names- so didn’t have high expectations.
Here’s what we had.
國寶京酥鴨- which was surprisingly nothing short of spectacular. The meat was tender and flavorful, mixed with a variety of ingredients like salted egg yolk etc.
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欖仁炒肚仁尖- another standout dish, offering a unique combination of flavors that was savory and slightly nutty. The pork intestine was cooked to perfection, tender and flavorful.
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金華回味初吻骨- featuring 非排肉 cooked with Jinhua ham bits in a special sauce. Meat was incredibly tender; sauce was not salty at all.
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煙燻大英倉- priced at $3,200 for weighing a generous 4斤12両. We all appreciate the bigger the fish, the tastier the flesh. The smoky flavor was exquisite, making each bite a delightful balance of richness and umami.
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金瑶古法爆炒海参絲 was a highlight, which included a mix of dried scallops, fried dough bits and pork pieces. The dish was rich and slightly spicy, with the sea cucumber providing a luxurious texture that was beautifully enhanced by the special sauce.
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合蒲珠還, featuring shrimp stuffed with fresh walnut bites and deep-fried to perfection. Loved the combination of flavors and crunchy texture.
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糯米雞 insisted by manager to be a must-try, featuring perfectly steamed fragrant sticky rice, chicken and mushrooms etc infused with the aroma of lotus leaf. probably the most underwhelming dish of the nite.
國寶玉樓白玉球, comprising tofu and minced meat encased in a winter melon hoop, served in delicate broth, topped with fried egg strips.
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We actually ordered the 智囊補中寶 as well, which was a soup made with pork belly, chicken and coconut. Very disappointingly manager forgot to put in the order and gave us some 10-year 陳皮紅豆沙 instead, which they all loved.
For dessert: 夜明珠, which was in effect a massive hollow 煎堆. Server offered it up on a revolving stand, let us take photos then cut it open into pieces. It was not oily at all. We loved the texture and had to fight over the crispy pieces.
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In summary: extraordinary dining experience showcasing the best of old-style Chinese cuisine. Each dish was a testament to the chef’s skills and dedication to quality. Servers were attentive and professional. Not thirsty at all after. Perfect example of gimmick backed by 實力.
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