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2016-08-16
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The 5 of us came here on a weekday night for dinner. We made a reservation so we didn't have to wait for a table and the place was almost full. The setting here is casual and modern and relatively clean when you compare it against many other restaurants that do good cantonese home made dishes (sorry, no photos of the restaurant....). We started off with the daily soup, which was mud carp with arrowroot soup (粉葛鲮鱼汤) - it was delicious with no MSG (very important in chinese cuisine as often soups
We started off with the daily soup, which was mud carp with arrowroot soup (粉葛鲮鱼汤) - it was delicious with no MSG (very important in chinese cuisine as often soups that haven't been made with the sufficient amount of ingredients and time, the restaurants would put msg in it to make up for the lack of flavour).
Next came the chicken with dried scallops (瑶柱鸡) which we had pre-ordered on the recommendation of the restaurant when we made the reservation - Disappointing. The chicken was not tender enough and none of us could taste any dried scallop flavour in the chicken while the chicken flavour was not as intense as one would hope in a dish like this which puts the flavour of the chicken in the spotlight without using much seasoning. It was more just like a steamed / poached chicken (and not even a high quality one) with dried scallops sprinkled on top. Given that this was supposed to be the signature dish of this restaurant, we were highly disappointed.
We also tried the deep fried pork loin in dark vinegar (乌醋脆猪柳) - we had expected a dish which would be similar to sweet and vinegar spare ribs but instead it turned out that this dish was more like sweet and sour pork, which was not a problem per se, but again the execution could have been better. The deep fried pork could be crunchier and frankly, the cashew nuts did not go well with the dish other than to beef up the dish.
Lettuce with beef in clay pot (forgot what the name was in Chinese) - this tasted like the "je je lettuce" but only with beef in it, it tasted alright but it was obvious that the beef had been marinated with baking soda to make it more tender.
Chinese style beef tenderloin（中式牛柳）- it was ok, though usually the restaurants would put some onions in it to make the dish aromatic, but here, they don't put the onions, which i find rather puzzling, given that onions is such a cheap ingredient and commonly used for this dish.
Deep fried fish in salt and pepper (椒盐九肚鱼)- it was good, this was actually the best dish of the night after the soup. The fish was crunchy and well seasoned while being able to maintain the silky soft texture of the dish.
Signature stir fried rice noodles - the stir frying was well executed as the noodles were not oily and not too dry, it was just right, and the prawns were quite big as well, so it was a shame that the noodles were not as well seasoned and aromatic as one would hope for.
We ordered 4 bottles of Tsingtao beer and the damage was HK$270 each - Very reasonable prices for such a prime location in causeway bay. Overall, the dishes were a bit of hit and miss and definitely there's room for improvement, though considering the relatively cheap prices that we were paying, it wasn't too bad, so perhaps it's more a case of knowing what to order and don't get too adventurous. 张贴
