Video
Read full review
2010-05-01
65 views
Based on the name of this place, I thought it was a traditional kind of Chinese restaurant or private kitchen without much renovation or so-called decor, but I was wrong! Floor to ceiling window occupies its entire front and the interior ceiling is more than 10 feet high. Decor is definitely contemporary with conformable lighting and seating. Lesson of the day, never judge a restaurant by its name.A delightful surprise with the Smoked Chicken with Sweet Soya Sauce. Rich smoked aroma and flavors
A delightful surprise with the Smoked Chicken with Sweet Soya Sauce. Rich smoked aroma and flavors with tender chicken. Thumbs up! Don't let the sauce go to waste, can consume a bowl of rice just from a few spoonful of the sauce!
Everyone was in a slight awe when the Steamed Winter Melon Balls in Superior Soup was served because it wasn't what we expected it to be in terms of presentation. The winter melon balls were put into the shape of ... a cluster / sheaf / bunch of grapes covered with thick crystal sauce. Not much of a wow factor if you ask me but it was nice indeed. It proves that a little creativity can certainly add some colors to the dish, and in this case, literally. The transparent crystal sauce was creamy with rich flavors. Accordingly to the staff, each little winter melon balls were poked with a toothpicks so to ensure sauce and flavors would be absorbed. Nice touch.
I found the Braised OX-Tail with Red Wine in Casserole to be slightly undercooked with very tough and chewy meat. I like my ox-tail soft and tender. The sauce was wonderful, another great idea to go with plain white rice!
The Steamed Fish (forgot what fish it was)was prepared to perfection, well not exactly but just right in my opinion. The meat was easily separated from the bones and the texture was relatively firm to the bite. It can be due to the type of the fish as well but I liked it anyhow. However, not enough green onion and fish soya sauce, had to ask for more. Never underestimate the importance of these two garnishes because it can make a huge difference to the flavors and the overall enjoyment of the dish.
It took them quite a while to prepare but it was worth the wait indeed. The Fried Chicken Wing Stuffed with Glutinous Rice with its golden crisp crust went extremely well with the soft texture of the glutinous rice inside.With a bit of salt and pepper sprinkled on top, it was a very good dish to cold along with some cold beers in my opinion. I wonder how long it would take de-bone a chicken ....
Veggie is a must in each meal and the Poached Seasonal Vegetable with Medlar in Fish Soup served that purpose really well on this occasion. Not particularly exciting but the soup was very nice with rich and deep fish flavors so one can taste it on every bite.
Likes:
* Fried Chicken Wing Stuffed with Glutinous Rice
* Smoked Chicken with Sweet Soya Sauce - rich and deep flavor form the sauce, perfect t go with a bowl of white rice.
Dislikes:
* Braised OX-Tail with Red Wine in Casserole - meat too tough, slightly undercooked I think.
* Should provide more green onion and fish soya sauce for the steamed fish.
Avg Spending: HKD 100 - 200 per person
Original Blog with more Pictures: http://www.jasonbonvivant.com/2010/05/wunshas-kitchen.html
Post
