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2024-12-22
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Diehard 合时 fans would no doubt by now have tried 娇姐’s new venture, taking over the space left by 老巴刹, with a Private room seating up to 20.With 权哥 now relocated to Central, 娇姐’s hubby 华哥 (who apparently knows exactly where to get all the best ingredients) has stepped up as executive chef; keeping the same menu more or less as before.Have visited numerous times since the initial soft opening in October and appreciated 娇姐’s personal touches (eg the cool sake decanters) and the progressive improvem
With 权哥 now relocated to Central, 娇姐’s hubby 华哥 (who apparently knows exactly where to get all the best ingredients) has stepped up as executive chef; keeping the same menu more or less as before.
Have visited numerous times since the initial soft opening in October and appreciated 娇姐’s personal touches (eg the cool sake decanters) and the progressive improvements (eg walls are now padded to keep down the noise).
Here’s what we mostly recently had.
Welcome snack: 笋
碧绿虾皮饺- deep fried dumpling stuffed with 虾胶 and vegetables
韭菜花银鱼小炒王- surprisingly good; all ingredients were fresh and balanced.
椒盐鲜鱿
昆布海草生熟牛皮猪踭汤
烟熏乳鸽
剁椒蒸马友- new tryout which we were highly recommended to try. Personally I preferred chicken oil to 剁椒 but only cos I didn’t take spicy.
驰名茶皇鸡
清汤崩沙腩
姜葱焗肉蟹+煎肠粉
生炒糯米饭- above and beyond my expectations. Had several helpings.
特色鲍鱼面
In summary: 娇姐’s husband and wife team seems to have successfully transferred the popularity and waiting lists of Sai Wan Ho to Tai Hang; the all time favorites are still favorites.
张贴
