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2018-03-25
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Sorrowful rice 黯然銷魂飯 is a bowl of Cantonese barbecued pork, with an egg, on rice inspired by Stephen Chow’s 周星馳 1996 movie, The God of Cookery 食神.This dish was launched two years ago hence this is version 3.0.Last year, I tried version 2.0 and version 3.0 is the finale as they said they will not serve it again.The difference between 20. and 3.0 is the Pork oil which is said to be more aromatic as they use Roast Pork oil drippings.Here was the menu that night:A nice appetizer to begin the dinner
This dish was launched two years ago hence this is version 3.0.
Last year, I tried version 2.0 and version 3.0 is the finale as they said they will not serve it again.
The difference between 20. and 3.0 is the Pork oil which is said to be more aromatic as they use Roast Pork oil drippings.
Here was the menu that night:
A nice appetizer to begin the dinner with French beans coated in Salted Egg Yolk and Black Fungus in Vinegar.
Next was the baked crab which was complimented nicely by the Special edition aged Worcestershire sauce from UK.
My sorrowful rice which was the 70th bowl out of 238 bowls served that night.
It was very satisfying especially with that thick egg yolk and the rice and juicy thick cut Roast Pork!![The eggs they use are Japanese Eggs and a special soy sauce which I wouldn't mind just pairing with plain rice because the soy sauce is that good.]
Again, a fork and spoon were seriously needed!
Dessert was Dandelion and Dragonfruit pudding and a mini egg tart.
Although this is the finale, they might launch version 4.0
Let's see!
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