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2008-02-18
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Let just say this review was about last May dining experience. I haven`t been back to Hk for awhile, and I have always want to try the new private dining trend in HK. And this time we were guided by the locals.The decor of the dining room is small but cozy, we didn`t really check it out, but rougly this place can cater three different party or table of 10 at the same time. Our part of the dining room have a very post-modern shanderlier for lighting yet give enough feels as a dining room at hom
The decor of the dining room is small but cozy, we didn`t really check it out, but rougly this place can cater three different party or table of 10 at the same time.
Our part of the dining room have a very post-modern shanderlier for lighting yet give enough feels as a dining room at home.
The food of the night was amazing, we have 6 mini dishes to start, braised outside round, egg plant with spicy sauce, lotus with 1000 year old egg, and this mini vegetable cube, all of them are different taste, yet very unique.
As you know in Chinese cuisine, a banquet are never end, is alwasy dish after dish, but the most memorable one was the steamed fish with rice paper, they fillet the fish in portions then rerap them with shitaki mushroom, woodear, and chieve, and re-plate it back as a fish. It shows lot of man power involved.
The other two memorable dishes was the roasted pork with sour apple sauce, crispy outside and moisted inside, the sauce just enough to convert the fat melted on on your tonge, and the other was shoe string vegetable sautee with ginger wine, simple but a best palate cleanser.
Over all this meal are 10 out of 10. You can tell the chef in the kitchen have used a lot of energy toward the preparation.
By the way the owner/chef have a day time job as a engineer, and night time this is his true passion. Let`s hope I can enjoy his wonderful meal again at my next visit.
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