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2011-01-11
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Date and time of dining: 9th January 2011; 1pm Even on a weekend, during lunch hour, this restaurant was almost empty. I should not have doubted the quality of its food, however, since I soon learnt that it was of impressive quality. 砵酒焗生蠔This was extremely well done. I would say it even topped that at other well-known restaurants like 得龍. The sizes of the oysters were large, and the best thing was the strong taste of wine. It is rare that you get such a powerful scent of alcohol within the
Even on a weekend, during lunch hour, this restaurant was almost empty. I should not have doubted the quality of its food, however, since I soon learnt that it was of impressive quality.
砵酒焗生蠔
This was extremely well done. I would say it even topped that at other well-known restaurants like 得龍. The sizes of the oysters were large, and the best thing was the strong taste of wine. It is rare that you get such a powerful scent of alcohol within the oysters themselves. The edges of the oysters were where the taste was exceptionally strong, and even these edges were easily chewable too, since the oysters were not overcooked. The sauce was, needless to say, extremely aromatic, as were the onions. 千葉豆腐
I was pleasantly surprised by this dish. The tofu was not only incredibly smooth, but also had a strong bean taste. The knife work was skillful, so the tofu slices were all of equal thinness. The ingredients in the centre were varied and well flavoured, and did not cover the tofu’s bean taste. Presentation-wise and taste-wise, this dish deserved the prize it won.脆奶拼大腸
These deep-fried items were fresh and crispy, and not oily. The deep-fried milk was a bit of a surprise to me because it was of such a regular cuboid shape, rather than an irregular clump of coagulated milk. 栗子豬腳筋
There was nothing amazing about this dish, and it was probably the least impressive one. However, the long pieces of tendons, which had probably been deep-fried first, had a nice chewy texture, and it was served sizzling in a clay pot, with a dark, rich savoury sauce. The chestnuts were unfortunately not of very good quality. 荷葉蒸鱔
The piece of eel was small, but incredibly tasty with the sauce, which, from the slightly sour taste, I presume was a variation of plum sauce. The lotus leaf contributed a fragrant aroma and kept the fish extremely moist. The skin of the eel was also not overly fat and thick. 鹿筋薑醋凍
I felt that this desert was pretty innovative. I had never eaten 薑醋 as a dessert before, and definitely not in jelly form. It was really bouncy, especially the tendons inside, but the fact that the tendons were from a deer did not really make much difference to me. There were also several chunks of ginger, which gave it an extra kick. The size of this dessert was pretty tiny though!生磨杏汁
This tasted very natural. It carried the slight bitter aftertaste that you get from freshly ground almonds. Though the almond taste was nevertheless quite weak, I prefer this natural flavouring more than that of artificial almond oil. The food at this restaurant seemed to have improved since the last time I visited, about a year ago. I’m also glad to see it introducing more innovative items. It certainly seems to be on its way to winning more accolades and awards!
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