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2013-08-29
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We decided to go on an adventure to Tsuen Wan last weekend to try this restaurant. There was a short line outside when we got there at 12:30 but didn't have to wait long. We ended sharing a long table with a family of 5. Between the two of us, we decided to try the spicy pig stomach with knife-cut noodles and the pan-friend xiao lung bao. When the noodles came, they looked like regular noodles at first. I had knife-cut noodles before in the US and the noodles I got there were usually more irregu
When the noodles came, they looked like regular noodles at first. I had knife-cut noodles before in the US and the noodles I got there were usually more irregular in shape where the noodle was more like a triangle. The noodles here had some thickness in the middle and were thin on the sides. They were chewy and the broth was rich in flavor. Pretty good so far.
The spicy pig stomach came on a separate plate. There were some hot sauce and garlic garnished on top while the pig stomach was sitting on the spicy oil and sauce. The taste was spicy enough and the pig stomach was good, but they were too separated in my opinion. I loved this dish in Seattle where this restaurant did a fantastic job stir-frying the pig stomach and hot sauce together so the pig stomach was infused with flavor. Here, it was more like dipping the bland pig stomach in sauce, which was not as good in my opinion. I remember I was addicted to this dish in Seattle but I won't be craving for it at this place at all.
Lastly, our xiao lung bao took a while to come. It arrived on a pan with the buns sitting on egg. I was curious what the difference would be between pan-fried and steamed xiao lung bao. Unfortunately it's not always a good thing to deviate from the usual sometimes. The xiao lung bao was crispy on the bottom but the skin was thick and there were no soup on the inside. Nothing special and very disappointing.
As this place is far for us HK Islanders, it's not a place I would seek out specifically to eat again.
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