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2009-01-10
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I got together last night with one of my winetasting groups, which consists of staff from a local wine shop as well as some of customers. This was our first gathering of the new year, and the organizer put together a great menu at Celebrity Cuisine (名人坊) at Hotel Lan Kwai Fong. There was a ton of food and an abundance of wine, so it made for a really good evening. The menu: Appetizers including pan-fried turnip cake (煎蘿蔔糕), deep-fried egg tofu (炸玉子豆腐) and sauteed string beans (乾扁四季豆). The turnip
The menu:
Appetizers including pan-fried turnip cake (煎蘿蔔糕), deep-fried egg tofu (炸玉子豆腐) and sauteed string beans (乾扁四季豆). The turnip cake was excellent, especially with a bit of the XO sauce from the restaurant. The others were OK.
The snake soup (蛇羹) was pretty well done, looking a bit darker than the ones I've had in recent memory. I refrained from putting too much white chrysanthemem petals and shredded lemon leaves into the soup.
Vegetarian roll (羅漢上素卷) - the wrapped tofu skin and vegetables was a nice palate cleanser after the soup.
Chicken wings stuffed with birds nest (燕窩釀鳳亦) - very well done. The wings were air-dried before being deep-fried, and the skin was so light and crispy.
Crab-in-a-box (大良鮮蟹盒, pardon the poor English translation) - the chunk of crab roe is deep-fried inside a shell made from batter. Kinda interesting.
Giant grouper steamed in bamboo basket (籠仔蒸龍躉) - not a big fan of this dish. The skin of the grouper is very thick with lots of gelatin fat, which gets sticky after being steamed. I would have preferred the skin to be fried. The chilli pepper here provided the spice to this dish.
Prawns stir-fried with XO sauce (XO醬炒蝦仁) - anything done with XO sauce from this place is bound to be good...
Braised abalone and goose web (鮑魚炆鵝掌) - the abalone was small but decent, and the goose web as nice and soft.
Choy sum in broth (上湯浸菜心) - very nice and tender, cooked with the broth of the abalone.
Stuffed duck (福祿百寳鴨) - did not touch much of this dish, as my plate had almost no duck and was all about the stuffing, which was mostly taro .
Chinese-style beef steak (燒汁牛肉件) - the usual pan-fried medallions of beef with lots of onions. Not bad.
Roast pigeon (烤乳鴿) - very nicely done, and a perfect match for the Pinot Noir...
Shrimp and ham fried rice (鮮蝦雲腿炒飯) - really good fried rice with a lot of wok hei (鍋氣). The preserved ham from Yunnan really made the dish.
Almond cream with egg whites (生磨蛋白杏仁茶) - this is such a good almond cream, and the addition of egg whites always take this to the next level. Great way to finish the meal together with the fruits.
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