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2022-06-13
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Hakka dinner omakase in the private room. So excited to try, as this restaurant has been dubbed “新界大班樓”.Here’s what we had. A lot of small plates:日本螺-fresh and 爽白烚豬前腿筋- interesting texture: tender and fatty.三杯焗豬腸- very aromatic 尖椒醬油焗山坑魚乾- crispy and fragrant. Not too spicy for me.客家慢煮滷水鵝蒸蜆乾- no sand at all牛胸肉- too spicy, couldn’t try.鮑汁龍躉扣(ie胃)- chef explained that it was all from one fish. First time to try: very 彈牙. Someone googled photo of uncooked 龍躉扣, looked like a reproductive organ.豆醬炒青瓜苗
Here’s what we had.
A lot of small plates:
日本螺-fresh and 爽
白烚豬前腿筋- interesting texture: tender and fatty.
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三杯焗豬腸- very aromatic
尖椒醬油焗山坑魚乾- crispy and fragrant. Not too spicy for me.
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客家慢煮滷水鵝
蒸蜆乾- no sand at all
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牛胸肉- too spicy, couldn’t try.
鮑汁龍躉扣(ie胃)- chef explained that it was all from one fish. First time to try: very 彈牙. Someone googled photo of uncooked 龍躉扣, looked like a reproductive organ.
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豆醬炒青瓜苗- first time trying baby cucumber: tender, refreshing but not too juicy.
紅蔥爆連墨汁鮮吊桶- one of my favorite dishes of the night. Had to be careful that the ink did not burst through. Fought over the onions- so sweet.
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Now onto the big plates:-
油浸本地大筍殼- gigantic. Chef explained that it was caught in Malaysia. So crispy on the outside with such tender flesh. Someone commented that it was like eating fish n chips (only much yummier!!!)
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乾咖喱大花竹蝦
豆醬龍蝦
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香辣蟹
銅盆蒸大鱔雞- strong taste of white pepper
上湯菠菜
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Dessert
黑蔗糖蜂巢糕- one of the best I have tried
地瓜丸
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To add to our experience, chef/owner took out his saxophone towards the end and started jamming.
In summary: raw and exotic; unforgettable night. Can’t wait to return.
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