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2010-10-04
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This meal was actually from 2009 around 1.5 years ago. (Got hundreds of these reviews lying dormant in back log, its pretty worrying and forever accumulating into a bigger pile! ) Still haven't been to the Owner Chef's main Private Kitchen dining area, but the dishes here are more like 江南 (Jiang Nan) style dishes but executed with a Cantonese accent ~ it seems like certain people don't enjoy this macro-fusion style but for me, its unique and fun. The only problem is, their executions aren't
Still haven't been to the Owner Chef's main Private Kitchen dining area, but the dishes here are more like 江南 (Jiang Nan) style dishes but executed with a Cantonese accent ~ it seems like certain people don't enjoy this macro-fusion style but for me, its unique and fun. The only problem is, their executions aren't entirely convincing and on the day we decided to cut loss and leave earlier. Thinking back, may be we were a bit brash and somehow I miss this shop now... weird!
鮮蝦蟹醬配法包 - A little fishy and weak in the prawns and crab roe taste.
腐皮涼伴大豆芽 (不辣) - Good and love the marination.
阿姨仁稔 - It was seasonal for eating these pickled fruits, which are usually great for steaming with food or by themselves. Pitted already, I would think these to be the equivalent of Chinese Olives.
香酥糯米鴨 - Fried a little too hard, and under-seasoned. Ok if you eat it with beer.
For Original Review with full Food Photos, Visit:
foodofhongkong.blogspot.com
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