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2009-04-10
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Had dinner the other day with a 长辈 and he picked 利苑 @ 德福广场. To show my respect as a 晚辈, I had her all the dishes for us. We started off with two appetizers, the vegetarian goose (素鹅) and marinated cloud fungus (醋云耳). 素鹅 was expertly prepared with a very hot and crispy skin, an indication of it being freshly fried. 醋云耳 was as simple as it sounded, with the crunchy 云耳 marinated in a vinegary dressing. I liked that it wasn’t soggy like what I got in some other restaurants due to improper soak
The soup (老火汤) arrived next. The ingredients listed on the menu included old chicken, pork ribs, conch (响螺), sea coconut (海底椰), and a list of herbal concoctions. The soup tasted super 鲜甜 with the flavors of the ingredients all dissolved into the fluid after long hours of simmering. Even the 汤渣 was served separately, we concentrated mostly on the soup of which a regular size served two bowls for each of us. Honestly I could have had more as .
古法秘制黑草羊腩煲 was the “main” dish for us. The dish was served in a claypot with a burner underneath, so the dish was able to maintain its temperature throughout the meal. The bubbling sauce inside created such an incredibly aroma that I couldn’t help but to quickly serve a piece to my aunt in order for me to get one for myself right after! The bones were already removed so in each bite you could savor the tender and soft goat meat , with the gelatinous skin providing an extra layer of texture and richness. Every piece was about the same size without one being too fatty or too chewy or stringy. As the sauce thickened with the heat, it adhered to the meat and boosted the flavor even more. This dish was perfect with a bowl of rice and your body gradually warmed up as you ate. Although a 腐乳 dipping sauce was served on the side, I barely used it as the sauce and the meat were scrumptious enough on their own.
The only flaw of this dish was the 笋 inside which were obviously not fresh and came from a can. The 枝竹, on the other hand, were just as delectable as the goat meat and were all consumed by the end of the meal.
My aunt made sure that I had vegetable and ordered the Sauteed Mixed Vegetables with Ginkgo nuts on Rice Paper Nest (野菌银杏炒露笋). The presentation was intriguing with an edible rice paper shell decoratively set up as a nest. An oasis of asparagus, wild enoki mushroom, ginkgo nuts, and lily bulbs were lightly stir-fried to accentuate their individual flavors. It was light and refreshing and helped to balance out the heavy goat claypot that we had.
The service was very attentive (almost too attentive) on a non-busy night that we went.
Compared to all the other Lei Gardens that I have been to (I haven’t been to Mong Kok’s & Element’s), my favorites are still the ones at TST’s 好时中心 and Wai Chai. In fact the TST branch was one of our family’s 饭堂 and our family would visit every week. The manager there would automatically ask my dad how I wanted my crabs to be prepared as I loved crabs and my dad always ordered a crab dish for me. Those were some really great memories.
Although this Lei Garden’s branch isn’t as good as the TST’s or Wai Chai’s branches (more in line with the apm’s branch which is like a second-tiered Lei Garden), I still think that it is pretty solid. It’s not a place that I will pick to entertain an important guest or to search for culinary excitement, but certainly good enough to have a causal meal with friends or family.
张贴
