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2021-06-14
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Dinner in private room. As one of the appetizers we had the 紅提冬瓜丸- its sweet and sour taste made it very appetizing; texture was perfect- neither too hard nor too soft.凍蟹- not a fan of crab so can’t comment. The others seemed to like theirs. 炒薄殼- only available between Tuen Ng and Mid Autumn. Very yummy with a hint of basil. 鹵水鵝- included 鵝片、鵝件、鵝翼、腩片、鹵水蛋 and 豆腐. Meat tasted tender.潮式炸蝦棗豆腐- very crispy on the outside and 彈口. Steamed馬友- no fishy taste, meat was firm but tender.水瓜烙- normally not a
As one of the appetizers we had the 紅提冬瓜丸- its sweet and sour taste made it very appetizing; texture was perfect- neither too hard nor too soft.
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凍蟹- not a fan of crab so can’t comment. The others seemed to like theirs.
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炒薄殼- only available between Tuen Ng and Mid Autumn. Very yummy with a hint of basil.
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鹵水鵝- included 鵝片、鵝件、鵝翼、腩片、鹵水蛋 and 豆腐. Meat tasted tender.
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潮式炸蝦棗豆腐- very crispy on the outside and 彈口.
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Steamed馬友- no fishy taste, meat was firm but tender.
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水瓜烙- normally not a fan of 絲瓜 (cos it cd b bitter sometimes) but I loved this. So crispy outside and loved the slightly slimy texture inside. No bitter taste.
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春菜煲排骨- 春菜 is a Chiu Chow delicacy; a cross between 芥菜 (bitter) and 菜心 (sweet); good to eat during the summer months. Ribs were tender.
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雙麵黃- perfectly crispy with sugar and vinegar.
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As dessert- we had the 羔燒甜三寶- with白菓，taro and pumpkin. My favorite was pumpkin with its natural sweetness.
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Dessert encore: 反沙芋. By then I was too full to eat anything.
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In summary: yummy Chiu Chow cuisine. Would def return.
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