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Item: Tasting Court Chinese Cuisine
Rating: 3
Author: cream26

Tasting Court Chinese Cuisine

42 Reviews

Taste

Decor

Service

Hygiene

Value

9236

Happy Valley

Above $801

Beijing Shunde Private Kitchen

cream26

Level4

115

I have bookmarked this place for the longest of time but never visited it due to mixed reviews that I’ve received over the years. But since KOL arranged it, it gotta be good right? 🙂Dinner didn’t start exactly strong. Abalone served two-way 蜀香鮑魚拌東風螺 and 陳皮蒸鮑魚仔. The former had a nice kick to it with sea snails added into the mix fusing the abalone with a different textural dimension which I liked. The latter was not steamed enough. I had to work so hard to slice through the abalone. The aged tang

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I have bookmarked this place for the longest of time but never visited it due to mixed reviews that I’ve received over the years. But since KOL arranged it, it gotta be good right? 🙂

Dinner didn’t start exactly strong. Abalone served two-way 蜀香鮑魚拌東風螺 and 陳皮蒸鮑魚仔. The former had a nice kick to it with sea snails added into the mix fusing the abalone with a different textural dimension which I liked. The latter was not steamed enough. I had to work so hard to slice through the abalone. The aged tangerine peel wasn’t exactly fragrant either. Bit of a let down.

日本清酒浸蜆 clams were plump and meaty. Loved the sake bringing out the sweetness of the clams.

花膠螺頭燉雞湯 was very heart warming. Fish maw was very gelatinous and collagen packed.

香醉紅蟳 The flowery crab wasn’t exactly big in this season but still quite meaty and sweet. Shaoxing wine was incredibly aromatic. Rice noodles were very fluffy, soaking up all the Shaoxing wine and crab essence. What a treat!

隋王斬肉 A highlight for me. A dish said to be curated by the imperial kitchen of the Sui Dynasty when pork quality was unstable and they made meatballs using the more refined bit of pork near the T-bone area, with veins and tendon carefully taken out. The resultant meatball was silky smooth and flavourful after having been slow cooked in a consommé.