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2021-07-11
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8 of us for dinner in one of the 2 private rooms. There’s a balcony for Cigar Smoker.On the table were plates of walnuts in spices. Nice. Went well with the champagne.Wine list was interesting. Ended up having a Bordeaux night.Tried the seasonal tasting menu ($1780+10%). First to come were 5 cold plates, being-South African abalone with Yunnan chili and bull kelp (brown alga海茸)-Snap peas 蜜糖豆 with preserved pork belly. Looked like the Shanghainese火丁甜豆, but tasted sweeter and fresher 😋-Mala aveyro
On the table were plates of walnuts in spices. Nice. Went well with the champagne.
Wine list was interesting. Ended up having a Bordeaux night.
Tried the seasonal tasting menu ($1780+10%). First to come were 5 cold plates, being
-South African abalone with Yunnan chili and bull kelp (brown alga海茸)
-Snap peas 蜜糖豆 with preserved pork belly. Looked like the Shanghainese火丁甜豆, but tasted sweeter and fresher 😋
-Mala aveyron lamb belly roll with celtuce- not for me, since I couldn’t take spicy
-Drunken wild sea snail 花螺
-鴨舌 (on the house)
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Next was the fish soup with Taiwanese cabbage, Japanese sweet prawn and dried velvet shrimp from Tai O. Soup was so creamy, one of the best I have tasted.
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Server then presented a plate of tilefish (馬頭) with very crispy looking scales.
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After photos were taken, we were each given a portion with leeks and traditional fish soy sauce. Texture of tilefish was similar to sea bass/cod, so soft. Scales were perfectly crispy. Yummy!
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Server then came in with a portable cooker containing a pot of the King crab congee. Server explained that the congee should be served piping hot, so he reheated the congee, adding chicken oil, chopped spring onions and fresh crab meat.
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We were given 油炸鬼 to go with our portions. Everyone thought it tasted so good.
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Then came the char-grilled honey glazed wagyu beef. We were given 3 pieces each. Not a fan of wagyu generally but these tasted better than char siu.
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Lychees as palette cleanser.
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Chef Vicky came in with the chicken. Smelled so good. He explained that chicken was dry aged 黃油雞, started cutting it into portions and took questions from the floor.
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Chicken skin was so crispy, meat was so tender; one of the best I have tried.
Someone requested seconds of the crab congee and chef happily obliged.
Bamboo shoots as seasonal vegetables.
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Last but not least: fish maw with chopped chili on rice. Since I didn’t take spicy, chef gave me a non spicy version. Very yummy.
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For dessert: snow gum (雪膠) with sugarcane, doughnuts, unlimited supply of fruit, comprising lychees, melon and Chinese bayberries (楊梅)- apparently the chef’s favorite.
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In summary: impressive. Worth every penny. Recommended.
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