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2024-04-30
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Dinner in the private room. Here’s what we had. 油泡生晒吊片- tender slices of succulent squid.椒盐脆皮海参- small pieces of sea cucumber coated by crispy batter. Tasted quite bland. 金沙银鱼- another dish coated with crispy batter, and salty egg yolk. And rightly so. Couldn’t stop eating these.牛腱- cooked to perfection, with a melt-in-the-mouth tenderness.Star of the night: 红烧砂锅包翅- consistency of the broth was just right.Or 鸡茸烩官燕 for those who felt bad about hurting sharks.25头养殖吉品鹅掌- def the table favorite. Reh
油泡生晒吊片- tender slices of succulent squid.
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椒盐脆皮海参- small pieces of sea cucumber coated by crispy batter. Tasted quite bland.
金沙银鱼- another dish coated with crispy batter, and salty egg yolk. And rightly so. Couldn’t stop eating these.
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牛腱- cooked to perfection, with a melt-in-the-mouth tenderness.
Star of the night: 红烧砂锅包翅- consistency of the broth was just right.
Or 鸡茸烩官燕 for those who felt bad about hurting sharks.
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25头养殖吉品鹅掌- def the table favorite. Reheated in a claypot-on-flame in front of us. The 鹅掌 was tender and flavorful, with a rich and gelatinous texture. Abalone had a 糖心 center.
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川汁脆皮花胶- yet another dish coated with crispy batter. Much preferred if it were stewed/braised. Our host probably had some budgeting concerns...Really not thrilled that there was so much oil involved in one meal. Maybe the restaurant should have said something even though our host was the one who tailored the menu.
方鱼炒芥兰仔- impressively done. Normally not a fan of 芥兰 but the deep fried fish paired beautifully with the crisp and sweet-tasting greens.
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脆皮炸鸡
瑶柱葱花炒饭- surprisingly good. Flavors were well-balanced, so was the texture of each grain of rice.
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Dessert: 蛋白生磨杏仁茶, 榄仁合桃酥 and 马豆糕.
In summary: exceptional abalone. Other dishes showed off the culinary skills of the chefs. Warm and friendly service. (We stayed a while to finish all the alcohol but the staff was very welcoming and patient.)
张贴
