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2022-11-07
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Visited the Peak Galleria on Sunday and came across Yucca De Lac, a familiar and nostalgic name (that also reveals my age 😅) that’s been around for over 4 decades where it was previously located in Shatin. We’ve decided to check the place out to see whether it lives up to the renowned Yucca De Lac name.Before being seated, a staff led us to the balcony area where we got to enjoy the stunning Victoria Harbor view. There are couple of tables in that outdoor area but it was a windy day hence we’v
Before being seated, a staff led us to the balcony area where we got to enjoy the stunning Victoria Harbor view. There are couple of tables in that outdoor area but it was a windy day hence we’ve decided to sit indoor.
They did a decent job with the interior renovation and decorations mimicking the old Shatin outdoor area with green plants and bunch of LED screens in the ceiling displaying moving green lights.
Before jumping into the signature dishes, we started off with 2 special drinks - the coconut smoothie with red bean (红豆椰子沙冰) and the pineapple iced drink (怀旧波萝冰). The coconut drink is sweet and stuffy, it’s better to share with another person and save some stomach space for the food. The miniature paper umbrella and the paper pineapple are absolute classic that bring back lots of memories.
Yam bean, edamame and crab meat on toast (沙葛毛豆蟹肉多士) – the dish may look ordinary and bland (could add some colorful ingredients to boost the presentation) but there’s a pleasant surprise when I took the first bite; the taste and the texture of the edamame went
well with the crab meat.
Sizzling stuffed tofu with minced pork jowl meat in skillet pan (怀旧煎酿山水豆腐) – the sizzling hot tofu was fried to a perfect golden color which looks and tastes excellent.
Signature deep fried marinated pigeon with secret spice (秘制红烧乳鸽) – it’s been a while since I last had a decent pigeon with such crispy skin; the dish itself is worth returning for.
Sakura shrimp scallion shaihai noodle (樱花虾葱油拌面) – the scent from the scallion is so rich that it turns a simple dish into a desirable one.
The noodle is cooked to a point that is moist but not greasy, perfectly suits my liking.
Seared French lamb spare rib with crushed potato, sautéed prawns and aged balsamic jus (烤焗法国羊小排配手压薯仔炒虾及陈醋烧汁) – one of the lamb spare ribs was overcooked which was a bit disappointing but the other piece was tender which made up for it.
Had my eye on the tiramisu but unfortunately did not have tummy space for it so will save it for next time.
Overall, it was a pleasant dining experience with the beautiful environment, great food and attentive service (they swing by from time to time to refill my cup of hot water to ensure it stayed hot) that we left with a full stomach.
coconut smoothie with red bean
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coconut smoothie with red bean & pineapple iced drink
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Yam bean, edamame and crab meat on toast
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Sizzling stuffed tofu with minced pork jowl meat in skillet pan
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Signature deep fried marinated pigeon with secret spice
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Sakura shrimp scallion shaihai noodle
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Seared French lamb spare rib with crushed potato, sautéed prawns and aged balsamic jus
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张贴
