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2022-10-16
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Dinner with the Chiu Chow fans. Apparently they have been fans of the chef since his time in Sham Shui Po.Restaurant had 2 levels. We were seated on the ground floor. Maybe cos of the low ceilings- had to speak extra loud for ppl on our table to hear me.Here’s what we had. 金沙鱼皮生腌蛳蚶- needed to preorder. Didn’t try cos of the chili bits but the others loved it, saying it tasted very fresh and sweet.Wanted to order the raw shrimps as well but server said shrimps weren’t very nice that day.潮州红烧鱼翅- v
Restaurant had 2 levels. We were seated on the ground floor. Maybe cos of the low ceilings- had to speak extra loud for ppl on our table to hear me.
Here’s what we had.
金沙鱼皮
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生腌蛳蚶- needed to preorder. Didn’t try cos of the chili bits but the others loved it, saying it tasted very fresh and sweet.
Wanted to order the raw shrimps as well but server said shrimps weren’t very nice that day.
潮州红烧鱼翅- very 足料 for $298.
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卤水鹅肉拼盘- with 鹅片,大肠, egg and tofu.
卤水鹅头颈- first time to try. Skin was quite thick but not hard; meat was surprisingly meaty.
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头抽香煎鹰鲳鱼- crispy on the outside; flesh was firm but tender.
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古法凉瓜- came with fatty pork ribs. Tried a piece- too bitter for me. The others loved it.
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潮阳梅膏骨- hilight of the night. The lean-fat ratio of the meat was perfect- with springy crunchy texture; went very well with the sweet and sour plum sauce.
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汕头蚝仔洛- golden and crunchy; oysters were big and fresh.
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普宁炸豆腐- tofu was very smooth; outer layer was crispy like honeycomb. Went well with the chives sauce.
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芋蓉香酥鸭- my favorite dish as a kid, as I loved the boneless texture of the duck under the deep fried layers of loose taro coating.
方鱼肉碎粥- broth was very fresh and fragrant.
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糖醋面- loved the texture: crispy outer layer; soft and moist inside,
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Dessert: 清心丸绿豆爽; 潮州芋泥 and 家乡反沙芋- crunchy outer layer; powdery inside. Tasted very light.
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In summary: very well done, especially the deep fried dishes- did not taste oily at all. Excellent value for money. Quite busy during the weekend but the staff was friendly and efficient.
张贴
