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2011-01-18
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Came on a wednesday night to celebrate my dear mother’s birthday. This restaurant is another old time family favorite. Dining area is very comfortable, ambiance is great and the place is not garishly lit. Adequate space and ample room to accommodate big parties. Also a child-friendly restaurant with comfortably well- cushioned high chairs! For 8 people we ordered:Vegetarian goose rollsjulienned carrots and mushrooms are cooked and wrapped around rehydrated tofu skin sheets and then smoked. Golde
Dining area is very comfortable, ambiance is great and the place is not garishly lit. Adequate space and ample room to accommodate big parties. Also a child-friendly restaurant with comfortably well- cushioned high chairs! For 8 people we ordered:
Vegetarian goose rolls
julienned carrots and mushrooms are cooked and wrapped around rehydrated tofu skin sheets and then smoked. Golden bauhinia mostly serves Cantonese dishes but this shanghainese appetizer is a pleasing starter that should stay on the menu.
Barbecue pork (char siu)
Pork meat was tender and somewhat fatty but not overwhelmingly so; sauce was mildly sweet and thinner than usual
Wok-fried groupa fillet
The groupa was very fresh with subtle umami; meat was cooked just right so it was firm without being tough. Wok frying brought out flavor and crisp texture of the broccoli.
Scrambled Eggs with crabmeat, fish maw and beansprouts
This is a classic dish that combines different flavors well, I personally like it with steamed white rice. Eggs are well separated and blended well with the other ingredients, tender bits of fish maw lent a chewy, jelly-like texture and the crabmeat. A sophisticated way to upgrade comforting scrambled eggs.
Deep fried fish cheeks with spring onions
Deep frying resulted in a crisp outer layer, enrobing the delicate fish cheek flesh. The dish also smelled pleasantly strong of garlic and spring onions, but you need to really suck the bones to relish the flavors as fish cheeks don’t have a lot of flesh.
Garlic fried whole chicken
This is one of their award winning dishes. Again a highly fragrant dish – the garlic permeated through the thin crisp skin into the tender meat.
Pigeon lettuce wraps
Ground pigeon meat was very finely chopped and well blended with a variety of ingredients – fried wonton crisps, water chestnuts, shitake mushrooms, and a cuts of battered fried duck were thrown into the mixture. Flavor was good but I found the dish a bit greasy with all the deep fried mix-ins and stir-frying of the pigeon meat. A little is good enough.
Lye noodles (a casserole)
We always order noodles to celebrate birthdays. Usual lye noodles served in a chicken broth with choy sum.
Seafood, mixed vegetable and vermicelli casserole
With medium sized shrimps, sliced groupa fillets, bay scallops, cuttlefish, garnished with conpoy (dried scallops).
Oysters fried with garlic and spring onions
My favorite dish of the meal. Fatty (as in fleshy and big!) oysters were quick fried with whole spring onions and slices of ginger which complimented with the fishy umami of the oyster meat. There was abit of sauce which would go well with plain white rice.
Almond sweet soup
Smooth and not overwhelmingly sweet, served at the right hot temperature.
Mango pudding
Served chilled with evaporated milk. Did not eat it but apparently it was creamier than usual. Perhaps they used less gelatin and more cream in the mango mixture.
Deep fried fritters “dan san”
Not as commonly found these days, we just had to order it when we saw it on the menu. The fritters were almost paper thin and melted right when I put it in my mouth. The syrup glaze was too sweet but I liked the black sesame garnish.
Egg tarts
Traditional puff pastry was delicately light, the best part was the warm eggy smelling and tasting custard – best dessert of the meal!
Service was commendable, waiters were obviously well trained, polite and efficient.
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