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2013-02-24
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It was around 4:00pm and this eatery was still so full with customers, such an auspicious sight often heralds something good coming in normal circumstances, but it wasn't the case for me yesterday. I waited a few minutes together with a few others with my numbered ticket in my hand, and finally got my seat in a round table with two other customers already dinning there.I went yesterday purposefully for the gems of this shop, namely the pork chop, the wine chicken, and the chrysanthemum drink, s
I went yesterday purposefully for the gems of this shop, namely the pork chop, the wine chicken, and the chrysanthemum drink, so natural enough I ordered them in one go. Many people may think $97 for a lunch set is a bit outrageous in a humble eatery and district as Yuen Long, but for someone who has a craving for good foods so much as me, good foods will always be something to die for, let alone a few notes in the wallet.
The shop was really busy but they managed to put the first thing on my table within five minutes time, well done! But the foods they offered were not quite on par with it's fame to be frank. The wine chicken's skin was quite crispy, refreshing texture without feeling mushy and oily, it is a cold dish with the compelling fragrance of wine was very appealing at first sight, but alas the meat of the chicken was tastless. "Don't jump on it too soon it's only the breast!", I told myself, so I moved on to give a piece of chicken leg a go, and then the mid wing, and then......before I reached my conclusion that nothing improved. Chicken without the taste of chicken, then what's it?
The wine chicken as its name indicates is steeped in wine, and I could tell there are brine (salt water) too. But shouldn't something as raw chicken blood be avoided? As the chicken pieces were not fully cooked, the bone marrow was still blood clotted and some of those blood had unavoidably trickled down and blend with the wine to give the wine a pink color. May look disgusting for some, though not very much so for me.
I hoped the pork chop would be better, and indeed there were tastes at last, but not the taste of pork itselt, but rather that of the marinade. I could actually tell they used two kinds of marinade, one was the chicken powder, and the other was garlic powder, and meat tenderizer of course a must to boost texture. Might be savoury for some palatte but definitely not me, I'm not the one going after the taste of marinade only, and again I asked myself, "Pork without the taste of pork, then what's it?"
The lukewarm chrysanthemum drink was a sort of veritable that afternoon, not too sweet with great taste of the ravishing flower, certainly boosted my spirit and to some extent was a reproach to the food I had had.
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Being mystified by the throng kept going inside and out in my half an hour or so of stay, I told myself it was my first and unfortunately also the last visit.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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