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2012-11-29
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Interesting place. Really busy in the evening. Seems as if they are more focused on cold 'Taiwan' desserts than hot local ones. Menu and most of the waitresses are non-Anglo-philes. Ordered the almond and egg white soup. It arrived rather quickly, but the spoon provided had some residual matter on it. It took a while to hail the waitress to get a new spoon. The other clientele were very friendly, though and we chatted while waiting. When the new spoon arrived, I dug into the soup. It was very od
Interesting place. Really busy in the evening. Seems as if they are more focused on cold 'Taiwan' desserts than hot local ones. Menu and most of the waitresses are non-Anglo-philes. Ordered the almond and egg white soup.
It arrived rather quickly, but the spoon provided had some residual matter on it. It took a while to hail the waitress to get a new spoon. The other clientele were very friendly, though and we chatted while waiting.
When the new spoon arrived, I dug into the soup. It was very odd. It was tasty, and just on the verge of being too sweet. It seemed like a semi-gelatinous mixture with well-whipped egg white received a dollop of custard at first. The two tastes went well together. Then came the surprise: The (southern) almonds were not ground, but had settled to the bottom. It made for a very intriguing taste sensation due to the contrasting textures (the crunchiness of the almond bits, and the smoothness of the 'soup'). Not awesome, but impressive as a new rendition of a traditional Cantonese dessert!
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Check your cutlery!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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