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2016-08-12
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Just another dinner at Grand Hyatt. A no stranger to one of my favourite hotels in Hong Kong, their banquet menu is always scrumptious at any dinner or events. Cripsy pork skin and meat is seperated from each othe rand the hoi sin sauce would be pretty crucial to bring the flavour out. Shrimp Dumpling was just hot and steaming with big pieces of shrimp and pork mixture in a thin layer of skin.The crab roe soup was my favourite dish of the night, the light yet crabby, savoury, thick soup was full
Cripsy pork skin and meat is seperated from each othe rand the hoi sin sauce would be pretty crucial to bring the flavour out.
Shrimp Dumpling was just hot and steaming with big pieces of shrimp and pork mixture in a thin layer of skin.
The crab roe soup was my favourite dish of the night, the light yet crabby, savoury, thick soup was full of seafood flavour, scrumptious and luxurious.
Moving on to some chicken pieces of super crispy thin skin. It was just fried to the right point, no complain with it.
A very traditional dish had been brought to us. I dipped the deep fried dumplings into the clear broth for a few seconds to create a semi-crunchy texture. The savoury fillings complimented nicely with the slightly sweetened deep fried dumpling skin.
Lastly, a hot bowl of red bean sweet soup to finish the meal. A bit sweetened but full of red bean and lotus root seed in a small bowl! Absolutely lady's treasure.
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