Video
Read full review
2010-03-11
273 views
This was supposed to be my night to eat roast goose (I’m still mad I didn’t get to eat it), I made a reservation at the restaurant, the next day (the day I was eating there), I was like omg what if I need to reserve a roast goose, so then I called them and they were like sorry you need to reserve a day in advance, I was literally like NOOOOO! Oh well, to anyone that goes there now you know. The restaurant is a fairly upscale restaurant in Causeway Bay, the service was nice and good and the atm
On to the food:
- Suckling pig: to make up for no roast duck, I ordered roast suckling pig. As a consolation it was very good. The skin was beautiful and crispy and they gave you tiny pancake with hoisin sauce and spring onions. The combo tastes great. I liked this a lot
- Vermicelli with shrimp in sizzling clay pot: same as the dish at Fu Sing except the shrimp were larger. Very good as well.
- Steamed crab in wine sauce: this was way different than what I envisioned. The crab itself was excellent, very fresh and sweet meat. But, I didn’t really like the sauce, it was a buttery sauce that had wine in it, didn’t taste Chinese at all. Great crab, bad sauce.
- Mapo tofu: I didn’t order this, but a friend wanted it, so we got it. Didn’t taste like mapo tofu, but it was good. It was more of a Cantonese rendition of it and was much less sauce and oily than normal.
- Lettuce with shrimp paste in a sizzling clay pot: tasted exactly the same as Fu Sing. So it was good.
Overall, I liked this place and I'd like to come back to try other stuff some day
Post
