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2024-07-14
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Another epic dinner organised by Professional Food Critic with Chef Vicky yet again pulling all the stops. I would only highlight the more memorable items of the evening. This time around Chef Vicky was gracious enough to debut Wing’s first roast pig for us to try. We were told last time less than 2 months ago that he was still experimenting it and a work in progress not yet ready for us to consume. This time he told us this is probably his 45th attempt and joked that his staff have had enough o
蒜醋鸡油松叶蟹脚
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椒盐粟米
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干扁小鱿鱼
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葱烧婆参春卷
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炭烧响螺
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象拨蚌冬瓜汤
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廿七头禾麻鲍鱼并南非鲜鲍鱼
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虾浓汤蛋白蒸蓝龙虾钳
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Surprisingly the table’s favourite was the pork pepper buns that were served right before dessert when we were full to the brim. Chef Vicky explained that he usually likes to save the best for last as diners are usually too full by then so it has to be incredible. And they were indeed delectable. Straight out of the pan kind of hot. Eminent foodies commented that the pork was juicy fresh and the buns were peppery but not at all pungent. What a treat!
胡椒猪肉饼
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