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2024-12-29
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Dinner with the gals. They liked the dim sum when restaurant was still on Ship St. I’ve never been. Bustling- not bad for a weeekday. Here’s what we had. 乳豬半隻- advance order required. Crackling skin revealing tender, flavorful meat underneath; luxuriously rich but not greasy.船記叉燒皇- thick, caramelized slices of pork with a perfect balance of sweetness and savory umami. Meat was tender and juicy, with a slightly smoky undertone that suggested careful roasting.脆炸妙齡乳鴿- expertly fried with skin so cr
Here’s what we had.
乳豬半隻- advance order required. Crackling skin revealing tender, flavorful meat underneath; luxuriously rich but not greasy.
船記叉燒皇- thick, caramelized slices of pork with a perfect balance of sweetness and savory umami. Meat was tender and juicy, with a slightly smoky undertone that suggested careful roasting.
脆炸妙齡乳鴿- expertly fried with skin so crispy it audibly crunched, while the meat remained juicy and flavorful. The seasoning enhanced the natural gamey flavor without overpowering it.
京蔥百頁豆腐燒海參煲
菠蘿咕嚕肉- not crispy enough on the outside, meat was not juicy enough. Didn’t like the tangy, glossy sauce.
生炒臘味糯米飯- unfortunately not chewy enough .
順德生燒銅盤三黃雞- meat was succulent, but overpowered by the herbal aroma of the coriander which I wasn’t a fan of.
大澳蝦膏啫生菜膽煲- as server lifted the lid, we were greeted by the enticing aroma of sizzling shrimp paste- the star ingredient. The claypot preparation infused the dish with a distinct warmth and earthiness.
上湯蒜子浸豆苗胚- finally came after an excruciating long wait. Disappointingly not tender at all.
Red bean soup on the house.
養顏紅棗糕- too sweet; texture was too soft.
蓮蓉壽桃
In summary: traditional Cantonese dining experience.
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