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2021-06-01
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Dinner. I was a bit apprehensive, having heard mixed reviews about the restaurant. We had 4 appetizers, individually served: char siu, 米通鯪魚球, abalone, 鮮蝦火鴨腐皮卷. Manager explained that 豬肋肉 was used in making the char siu to give it more texture.避風塘炒蟹 was next. Can’t comment since I don’t eat crab. The others thought it was good. 杏汁豬肺湯- good.紫晶生炒骨- a fruity version: using plums, lime, dragon fruit to make the sauce; perfect sweet/sour balance. Breath of fresh air. 👍🏼魚香茄子燴杉斑- fish was very meaty, ta
char siu, 米通鯪魚球, abalone, 鮮蝦火鴨腐皮卷. Manager explained that 豬肋肉 was used in making the char siu to give it more texture.
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避風塘炒蟹 was next. Can’t comment since I don’t eat crab. The others thought it was good.
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杏汁豬肺湯- good.
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紫晶生炒骨- a fruity version: using plums, lime, dragon fruit to make the sauce; perfect sweet/sour balance. Breath of fresh air. 👍🏼
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魚香茄子燴杉斑- fish was very meaty, tasted fresh even after deep frying. Chef used 鮫魚 to make the salty fish, apparently went best with the aubergines.
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花甲浸時菜
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乞兒雞- my favorite dish of the night. Apparently the lotus leaf used to wrap the chicken with was specifically sourced. The chicken was then wrapped in thick layers of clay that’s been soaked in alcohol then put in the oven for a few hours. We were invited to bash open the layers of clay with a hammer. The lotus leaf trapped the meat jus perfectly, adding its own special fragrance. Aroma of the alcohol added even more texture. Meat was every tender.
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黃鱔焗飯- my brother’s favorite dish. I’m normally not a fan of eel, but it tasted fresh and sweet, not oily. Texture of the rice was very good.
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In summary: skilled chef. Would def return to try other dishes.
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