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2019-01-23
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I had wanted to try Ding Ye for a long long time given his fame. Finally saw this place on news which was conveniently located in Central and was much cheaper to try. I had booked a table about weeks in advance via openrice. The interior decoration of the restaurant was quite pleasing. I could tell that they did spend some money on it. It was very bright with loads of windows. We managed to get a table near the windows but the tables were actually quite close to each other so there was little pr
The interior decoration of the restaurant was quite pleasing. I could tell that they did spend some money on it. It was very bright with loads of windows. We managed to get a table near the windows but the tables were actually quite close to each other so there was little privacy.
The tablewares were well-designed to match his name "Ding" and were quite pretty.
We decided to order the more expensive 鼎級午市套餐 at a price of $698+10%. Tea surcharge was $25+10% per head. I had just plain water while my lunch partner had 菊花 which was better than average out there but not top-notch.
Double-boiled Superior Shark's Fin Soup, Sliced Yunnan Ham, Heart of Green
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Double-boiled Superior Shark's Fin Soup, Sliced Yunnan Ham, Heart of Green
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First of all, this soup was served. It was a good and clear soup. There were quite a lot of shark fin and a whole slice of Yunnan ham. It was quite good indeed. I felt so hot after drinking. Great for such a cold day.
涼菜孖寶(凍鮑魚&話梅凍蝦)
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First of all, there was no introduction of the food. I gave the names myself. This dish was very so-so. The small cold abalone had nothing special. It was a fresh abalone seasoned by sesame oil, with a small slice of cucumber underneath. The cold shrimp was just like one of those served at buffet restaurant, with the shell removed. However, the 話梅 indeed made the cold shrimp taste much better by its pickled salty flavour. Such a good idea to put them together.
Wok-fried Prawns, Celery, Olive Seed
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There seemed to be some problems with the order of serving of the dishes. This dish wasn't hot enough when served. The plate was cold. The prawns were just so-so with nothing special. I had definitely expected more!
A side note was that it was quite interesting to find that a paper butterfly was put on some mashed potato to decorate the plate but unfortunately the position of the butterfly was not always so proper. Maybe the chef was too busy? The mashed potato was totally tasteless.
上湯焗開邊龍蝦
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The lobster was not fresh enough. I found the lobster meat a bit 霉....This dish was also served too soon after serving of the prawns, so we didn't have time to enjoy the food at its topmost quality. By the way, please note the paper butterfly...
Stewed Wagyu Short Rib, Trio of Onion
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This Wagyu was really good. The Wagyu was stewed very well so that it was really tender. The sauce was quite tasty and not oily at all. It was quite a good dish, except that my piece of short rib was too fatty! The trio of onions reminded me of Shanghainese-style of fried beef with onions.
Steamed Garoupa Fillet, Sichuan Chili
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While they had served all the mains together at a time, it took us a long long while to be served the udon, maybe because they had been waiting for another table next door to finish their mains to cook ours altogether. They didn't let us order 1 fried rice and 1 udon to share, which I actually didn't see much inconvenience for them to do so because they were offering two choices only anyway.
Soup Inaniwa Udon, Bean Curd Sheet, Fish Broth
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Anyway, the fish broth was really rich in fish with quite some pepper. The bean curd sheets were fresh and plentiful. The udon was smooth. I preferred this one to fried rice because this one was obviously more healthy and less oily.
蕃薯糖水
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Overall, most of the food was good despite some failed dishes. But given the price of the food at a per-head cost of $800 for such a meal, it was definitely too expensive. It was very obvious that they would like to offer good service with servers in general being polite and attentive helping you to refill your water/tea from time to time. There were a lot of room for improvement in the order of serving and decoration of the plates, especially if they are targeting at achieving Michelin stars or charging Michelin prices for their food. At such a price, there are a lot more better choices in the same district.
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