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2015-12-29
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Not the first time having a business meal at Shangri-La. I think it was my preferred hotel in Admiralty for its service and quality of food. (I only took a few photos because I was busy networking for most the time, yes, I didn't forget it was a business meeting not a tasting event)Barbecued whole suckling pigThe suckling pig skin was crispy and juicy, the fat and meat ratio was almost 1:1. Yet, the steamed shell pocket was a bit soaked in pig fat oil so I skipped those and move on to the next d
Not the first time having a business meal at Shangri-La. I think it was my preferred hotel in Admiralty for its service and quality of food. (I only took a few photos because I was busy networking for most the time, yes, I didn't forget it was a business meeting not a tasting event)
Barbecued whole suckling pig
The suckling pig skin was crispy and juicy, the fat and meat ratio was almost 1:1. Yet, the steamed shell pocket was a bit soaked in pig fat oil so I skipped those and move on to the next dish.
Barbecued whole suckling pig
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I was a bit disappointed because it was like some mixed seafood baked in some canned cream sauce. It was too salty and the texture was just not too pleasant. I would prefer it was presented another way, or simply put real crab meat in the shell.
Baked diced shrimp and scallop with herbs and cheese in cream sauce
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My favourite dish of the night. The abalone was succulent, soft, flavourful from all the rich seafood sauce. I kind of wish the portion would be a bit bigger
Braised sliced abalone with vegetables
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张贴
