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2021-05-07
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When I was a kid, I loved coming to the Royal Garden Hotel for meals, not cos of the food but the fact that I could ride up and down the lifts and look down the window. So I was looking forward to the 童年回憶 dinner at the Chinese restaurant.We had a variety of appetizers including:半肥叉燒, 燒腩仔, 素鵝, 蜆介鯪魚球, 金沙豆腐粒, 海哲, 蒜泥白肉, 鹵鴨舌. Went well with all the champagne. Worth mentioning was the char Siu: thick cut, really 半肥 with a bit of burnt ends.乳豬 was next: crispy skin and meaty.芝土焗龍蝦 + 伊麵 was next. Norma
We had a variety of appetizers including:
半肥叉燒, 燒腩仔, 素鵝, 蜆介鯪魚球, 金沙豆腐粒, 海哲, 蒜泥白肉, 鹵鴨舌. Went well with all the champagne. Worth mentioning was the char Siu: thick cut, really 半肥 with a bit of burnt ends.
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乳豬 was next: crispy skin and meaty.
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芝土焗龍蝦 + 伊麵 was next. Normally I didn’t like 龍蝦伊麵 cos I hated finding bits of shell when trying to eat the noodles, but no such complaint that night.
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西蘭花炒帶子桂花蚌- super yummy. 桂花蚌 tasted sweet and fresh.
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欖角蒸鮮班頭腩- nice flavor.
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紅燒妙齡乳鴿 (served in halves). Paired well with the bottle of 1976 Pomerol.
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魚湯雲吞浸白菜苗- the fish broth was good.
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桂花炒粉絲- egg very fluffy. Paired surprisingly well with the bottle of 14代 sake.
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鴛鴦肉絲飯- I hadn’t had this for so long!!!! By then I was already very full.
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即焗叉燒酥- pastry was well done, flaky and crunchy.
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蛋撻仔- perfect balance of flaky pastry and yellow inside. Sweetness just right.
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In summary, good place for Cantonese dining. Recommended.
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