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2023-08-02
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Old school Cantonese since 1964. Have been meaning to try for a long time. Finally WC agreed to host. Here’s what we had.鵝掌豬肺湯- bit strong on the 果皮 flavor.炸蟹鉗- sizzling hot.炸錦鹵雲吞- saved the sauce for the 蟹鉗. Host noted that this was a much better choice than the 茄汁大蝦，but I also wanted to try the 炸蝦丸。雞蛋蒸魚腸- they loved it. Gone within seconds.荔芋香酥鴨- not too oily.煎釀鯪魚- not a fan with all the coriander bits but they loved it.蠔豉生菜包- not bad生炒骨- ok.豉油雞Hilight of the night: 鼓油皇炒麵。Finished all even th
鵝掌
豬肺湯- bit strong on the 果皮 flavor.
炸蟹鉗- sizzling hot.
炸錦鹵雲吞- saved the sauce for the 蟹鉗. Host noted that this was a much better choice than the 茄汁大蝦，but I also wanted to try the 炸蝦丸。
雞蛋蒸魚腸- they loved it. Gone within seconds.
荔芋香酥鴨- not too oily.
煎釀鯪魚- not a fan with all the coriander bits but they loved it.
蠔豉生菜包- not bad
生炒骨- ok.
豉油雞
Hilight of the night: 鼓油皇炒麵。Finished all even tho we were so full.
馬拉糕- massive. Ordered some more for takeaway- breakfast for the next day.
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In summary: tasted ok but for $320pp, excellent value for money. Love the old school vibes.
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