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2014-05-13
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Can you believe it? I tried its dumplings several times and feel it could be too common to add anything worth serving here, but what it drives me to jot some remarks here is its dishes, especially the cold served ones! It shall have its name changed upright if it means to survive the competitons along the Main Street East. Mr Chua Lam (蔡瀾)'s comments on the dumplings serves as a promotion effect on the main entrance. The restauarnt has opened for business here since about 1.5 years ago. I can't
It shall have its name changed upright if it means to survive the competitons along the Main Street East.
Mr Chua Lam (蔡瀾)'s comments on the dumplings serves as a promotion effect on the main entrance. The restauarnt has opened for business here since about 1.5 years ago. I can't recall if I see any lines and days it is fully occupied, but I can tell the date it was new to the district it was much crowded than today. Is there anything wrong with it or people just have their passion on the new stuffs passed? I went there to check it out for dinner a week before.
Reading a person like a book is more challenging than reading a restaurant. From the menu, a lament can tell the restaurant may have received considerable capital from an investment source. Nicely taken pictures featuring its dishes, dumplings and noodles, illustrated with Chinese aside the English translation. It is no scope of a local restaurant of family-operated one could do, espcially with a satisfactory level of translation. For others as you might have experienced, the menu could be nothing more than a joke, and a laugthers for the diners!
Look at the stunning red menu below! Even if you can't speak Cantonese, point to the picture and say you want one of that, the staff member shall be fine with it. The restaurant would have its ground floor occupied first, and would ask you to walk upstairs to the first floor if G/F is about to full. And dishes are delivered from the G/F to the 1/F.
As you can see, unit price for a dish (excluding the sauced egg), is around $30 something only, and the most expensive dish found on the menu is $47. No service charge is included and it is a real bargain if you want to have a try on different variety of dishes. I would say, at cost of such, I will save any housewives from preparing dishes themselves and bothering the cleaning up afterwards. And that is the great spotlight for this restaurant. Indeed, couples and singled men in mid-age attribute to a greater population of the composition of customer types. Before I share the pictures I took last time, there are dishes of high recommendation on my list:
1. cool potato shreds (涼拌土豆絲, $22)
2. deep-fried beancurd leaf roll resembling "goose" flavour for veggies (香煎素鵝, $30)
For #1, it was the time that I had to redefine my common understanding of texture and taste of potatoes. It resembled the one I had in Northeast China a decade ago, though the dish here could be more rich in flavour, the potato shreds were much fresher and solid, and cool to the properly set temperature. I guess it would be exceptionally mouth-watering in summer days. And in winter time, it didn't lose its value of coolness as the starter dish. With company of cucumber slides, the dish reaches a good balance of saltiness and sweetness in a crunchily fresh manner.
As for #2, it reiteriates the restaurant trait's "freshness" of dishes. The beancurd leaf roll has been just deep-fried in a perfect timely to be served, with its sauced craspy layout wrapped with rich flavours of mushrooms, carrots, fungus and bamboo shoots. The hot and juicy roll best goes with a hint of vinegar as its seasoning, to minimize the grease remains on its skin, and enhance one's appetite for more.
So last time I went there, I could not remember it served dishes with such an ironic combination of spoon and bowl in size like this. I would assume the bowl could be larger, if the spoon was there to allow holding firm any dumplings served with soup. I couldn't help laughing the clumsiness of its "surreal" combination!
The size of dishes are not large, but just right in portion.
Spicy beef tendon, served cold with carrots and redish (涼拌辣牛筋, $37) It is also placed on my recommendation list. The spice had no second overwhelmed the original taste of the tendon, with its cool body come in harmony with the hot flavour, while the chewy tendon prepared in sweet and spicy sauce were well backed up with the pickled cucumber and redish slices. Altogether, they enriched each other's flavour and left a great sense of fulfilment and appetizing as a starter. It didn't fill much of one's stomach for the main course like noodles or rice.
Eggplants with Peiking sauce (5pcs) (京醬茄子, $22) What is a Peiking sauce like? I suppose different restaurant would interpret in its own way, while this one would prepare it in a sweet flavour with hints of soy bean sauce. The cool ground garlice topped the dish and enrich its texture and layers of senses. The eggplants were bathed deep in the well-prepared sauce. Served in cold, it was never too greasy and it remained the skin of the eggplant in its glamorously purple like gems. No tracks of overcooking could be found in there.
Sesame butter cool noodles (芝麻醬冷麪, $32)Comparing to its dishes, the texture of the noodles here could be disappointing. Noodles here were too soft and readily broken, as if they had been prepared ages ago. The sauce itself was not bad . The cold noodles, heavily coated with the rich and thick seasame butter sauce, was not too hard to have it swallowed, but it was like a plain sheet of stuff that lacked glamour!
"Dam-dam" noodles, i.e. noodles with spicy peanut sauce (擔擔麪, $36) So, we understood the restrictions of its noodles and did not expect much when we put our chocksticks down into it. The sauce was spicy, rich in peanut flavours and could be a "branded" one. What was wrong with the noodles then? I don't mind paying more for noodles with better quality as already, there have been three similiar cuisines serving Shanghaiese style along the street. I could have paid less to another store for noodles pretty readily if it doesn't work on its weaknesses.
As for the dumplings, the skin was a bit thick and the filling was pretty rich, but not oustandinlgy prepared. The ingredients were too plain and common to be its signature dish, yet the donny dumplings could be nice, rich in juicy meaty taste but the fillings lacked the juicy freshness in them!
Worth a try, for its dishes and humbly set prices!
题外话/补充资料：
I've assigned myself a (originally "secret") target to try all restaurants along the Main Street East, and get as many reviews of them as possible here as a practice of sharing. I hope it can serve as a guide to "food" here for its increasing popularity as a street for diners! I'd keep updating any restaurants really worth mentioning after several trials, and inevitably errors. Stay tuned and feel free to exchange your views with me here!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
