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2016-11-23
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Eat Well used to be a private kitchen situated in Tin Hau, a few minutes walk from the MTR station. The door is pretty unique to me and I could have never imagined such a nice restaurant at the corner of the street!The restaurant is pretty cozy and only has a few big and small tables. Most of the dishes are very traditional and some of them are even inherited by some of the chef's family. It's very hard to find some of the gourmet dishes like steamed pomelo skin. Traditional mini prawn toast $45
Eat Well used to be a private kitchen situated in Tin Hau, a few minutes walk from the MTR station. The door is pretty unique to me and I could have never imagined such a nice restaurant at the corner of the street!
The restaurant is pretty cozy and only has a few big and small tables. Most of the dishes are very traditional and some of them are even inherited by some of the chef's family. It's very hard to find some of the gourmet dishes like steamed pomelo skin. Traditional mini prawn toast $45
The first dish gave me a lot of memory because I used to work in a kitchen back in Melbourne and I used to make these prawn toast before every dinner service. Instead of the minced shrimp meat, a whole tail of shrimp was sitting on a small piece of bread, being deep fried until perfectly golden and crispy.
When food gets deep fried in high fire, it is just not as oily. Though it is deep fried, it is actually quite dry from oil. It is just a great way to bring back all my good memories....
Crispy foie gras crepes $198A fusion dish when East meets West. Small pieces of foie gras and cheese has been stuffed in between two slices of Chinese style crepes that we used to enjoy in Yum Cha places. The crepes has been pan fried until really crispy and also really flaky. The melted cheese inside just glued everything together, while the foie gras was not too oily nor greasy, which is just right with the dry crepe sandwiching it.
The butter crunch perfectly compliment with the western goose liver and light cheese, an irresistible dish that I can definitely encore.
Snake Soup $138While winter is coming in no time, snake soup is in the game. At EatWell, apart from the crisps and lemon leaves, they also provide chrysanthemum leaves for you to add into the snake soup. With a pungent Chinese medicine aroma, the strong flavour soup is not very thickened which I liked, yet filled with a generous amount of ingredients like shredded snake meat, black fungus, and more.
p.s. traditionally, 5 types of snake are used to make the most authentic snake soup
Half way in, I could already feel a heat rushing from the bottom of my stomach throughout my whole body. No wonder people says snake soup can protect yourself from the cold!
Traditional stewed lamb in claypot $298Stewed lamb is also one of the must order dish during winter, big chunks of lamb meat has only a light gamey taste and it is super tender. The soup has a really strong flavour which is why it is so good to cook lettuce in!
The pot is also filled with different ingredients like deep fried bean curd sheet, bamboo shoots, shiitake mushrooms, and water chestnuts. Everything absorbed the strong flavour from the lamb and it is just absolutely delightful and heart warming for sure.
Braised pork belly with steamed pomela skin $138This dish brought smile to my face because it's so hard to find steamed pomela skin nowadays. Back then, I used to order this dish at tea house all the time and I absolutely loved it! It's so great that I can finally have this dish again after such a long time. I can't wait to encore 1 more piece because I don't even know when it is going to be my next time!
The pomelo skin has been steamed until super most and moist after being braised in the flavourful thick sauce. The fatty pork belly has a thick belly skin that would literally melt in your mouth. The succulent meat and the pomelo mixed out nicely. I genuinely think that this dish shows the technique of Cantonese cuisine!
Housemade tofu treasure box $88An innovative dish by the chef because his family background. A whole piece of tofu has been filled with chopped up bites like shredded meat, ginger, mushrooms, and much more. The strong flavoured filling counterbalanced with the light tofu.
Don't forget to drizzle some of the housemade soya sauce because it is just perfectly sweetened, a great sauce to bring out extra flavour from every elements.
Sauteed Crab Meat with Fresh Milk $128The next dish is also very traditional. So called 'fried milk' actually uses a very slow cooking method to fried milk into chunks. The plain white fried milk is also prepared with fresh crab meat, giving a light sea water taste to the light milky creamy goodness.
Besides, the crunchy deep fried rice noodle underneath is also great go enjoy with the soft and moist fried milk on top!
Pan-fried Stuffed Dace with Fish Mat and Assorted Meats $168The next dish is all about dedication because the whole piece of dace fish is stuffed with its own minced dace meat with some other ingredients like preserved meats and coriander.
The skin of the fish has been deep fried. It was super crispy yet the filling is super dense and soft, creating a magical contrast in a bite. You can tell that this dish is prepared with passion and effort, we highly recommend it!
Poached Chicken with Soya Sauce $190/half $360/fullThe most intimidated dish comes last. The housemade chicken has been slowly prepared by bathing the very juicy chicken with really dark aromatic soya sauce. Therefore, the skin nor the meat would be overcooked from the sauce itself.
You may see that the skin is dyed with really dark brown colour from the high quality soya sauce. While the meat remained juicy that would literally fall off the bone. We found that the chef is really picky with the sauce, and sauce is really important in Cantonese cuisine. So, I think the chef has nailed it without a doubt!
Dry fried glutinous rice with preserved Chinese sausages $148We all know that glutinous rice is supposed to be pan fried from raw rice but we also know that most of the restaurants out there would just steamed the rice until it is cooked before it gets fried in wok.
EatWell takes its food seriously by frying the glutinous rice from raw until cooked. Thus, the texture of each rice kernel is dry and very well separated. The very dry yet still sticky rice is very scrumptious after it gets fried with some flavourful preserved Chinese sausages.
This bowl of very satisifying glutinous rice keeps us warm in this cold winter. Though departure is a must, the warmth and flavour will ever last forever in my heart!
张贴
