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2012-02-25
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I went here quite a number of years ago and did not return until my colleague booked here since nowhere else was available. You could order most dim sum according to how many people you have. First came the glutinous rice chicken wrapped with lotus leaf. It looked slightly smaller than your average glutinous rice chicken. I didn't try it since it was snapped up by my efficient colleagues. They told me that it was average. Then came the rice roll with shrimps. The three rice rolls were quite thi
You could order most dim sum according to how many people you have. First came the glutinous rice chicken wrapped with lotus leaf. It looked slightly smaller than your average glutinous rice chicken. I didn't try it since it was snapped up by my efficient colleagues. They told me that it was average.
Then came the rice roll with shrimps. The three rice rolls were quite thick and tasted a bit like soap. The shrimps inside were big and quite crisp but were completely tasteless. It was at this point that I decided to start taking photos.
The xiao mai came and looked liked this:
Certainly part of the price in these sort of restaurants would be for the interior decoration (nice), service (which was fine) and how the food looked like. But as you could see from the photo, this did not look good. Well, neither did it taste good. The xiao mai were lukewarm, the pork was nothing special, the scallops weren't too fresh and just tasted a bit like seawater. Then came the shrimp dumplings and the fried turnip cakes:
To be perfectly fair, the turnip cake was quite interesting. It was fried with some chilli and garlic. Quite an interesting idea. However, the turnip cake was crispy outside but quite dry inside. The result was a bit like a hash brown made with taro, if you know what I mean.The shrimp dumplings were, unfortunately, a bit similar to the rice rolls. The rice pastry was a bit better - at least it didn't taste like soap - and was quite chewy. But the shrimps were similarly bland.
Then came the chicken with spicy sauce:
This was how it looked like. The presentation, namely, the oddly placed decapitated chicken head with slices of skins falling apart with no garnishing, is acceptable for a small local eatery or dai pai dong but not for a 5 star hotel restaurant. (I just double checked - this restaurant was actually recommended by Michelin 2011 )
The chicken was tender enough but the sauce tasted like the common Thai sweet chilli sauce you could buy in any supermarket. For example:Then the Chinese kale with ginger sauce:
This was the best dish of all. The Chinese kale was quite fresh and crisp. However, we could barely taste any ginger sauce. It was OK though. The Fu Jian fried rice:
A Fu Jian (name of a province in China) fried rice usually consists of shrimps, chopped Chinese kale, duck and pork with quite a lot of sauce. Once again, the shrimps were not fresh and the duck tasted a bit "off" (a bit sour - i.e. not fresh). The rice was fine. I really wanted to leave as soon as possible but we still ordered desserts. I ordered an almond with sesame soup, which, according to traditional Chinese wisdom, is very good for health.
I'm usually not too fussed about food presentation but like what I've mentioned to you already, this is a 5 star hotel restaurant recommended by Michelin. I'm not sure how to make of the pattern in my dessert. Is it supposed to be a failed Tai Chi pattern? A painting ? Calligraphy? Or was it not supposed to be anything other than to show that a spoonful of almond paste was placed on top? If that's the case, I'd prefer they mix it properly so it wouldn't look that messy.The bill - HK$260 each person for lunch. OMG
After having lunch, I was reminded of why I didn't come here after my first try.
Not recommended.
車呔人2011推介：
多年前來過一次，因其他地方冇位所以再來。
‘挪’米雞：偏細。冇試。同事覺得一般。
蝦米腸粉：粉皮好厚。鹼水味道好重。蝦幾大隻但完全冇味。食完之後開始要影相！
燒賣：賣相差。帶子只有海水味冇鮮味。
蝦餃：同腸粉差唔多。不過粉皮好少少。蝦幾大隻但都係冇味。
避風塘炒籮蔔糕：有創意。剪得幾脆但有點乾。
？辣醬？雞：以酒店水準來衡量，賣相奇差。味道就似一般炸子雞塗上泰式甜辣醬。
薑汁炒芥蘭：芥蘭幾新鮮爽口但冇薑汁味。
福建炒飯：一般。鴨有小小“縮”味。
鴛鴦露 （杏仁加芝麻）：賣相又有D詭異。味道正常。
如此質素，午飯$260位實在唔合格。
終於記得點解多年冇來。
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