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2012-05-15
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This is the second time we came, celebrating Mother's day with another couple from Beijing. Our friends wanted lamb, so this is where we picked for the variety of lamb dishes that we had in north and western parts of China. We have traveled to North Africa and the Middle East, and the decor reminded more of the Middle East than Xinjiang.There is a good variety of lamb dishes and other games such as rabbit and camel hump, and of course beef and chicken for the more ordinary palate. The lamb skewe
Our friends wanted lamb, so this is where we picked for the variety of lamb dishes that we had in north and western parts of China. We have traveled to North Africa and the Middle East, and the decor reminded more of the Middle East than Xinjiang.
There is a good variety of lamb dishes and other games such as rabbit and camel hump, and of course beef and chicken for the more ordinary palate.
The lamb skewers were light on spices, and very lean, as compared to the ones you get in the Moslem or Hui quarters in Beijing or Xian. A bit dry, actually, compared to what you get as kebabs in the Middle Eastern restaurants in Hong Kong such as Turkish or Lebanese. The ground cumin and chillies on the side does not compensate for under spicing. A bit too sanitized. Recommend the chef here makes visit to the Xinjiang club restaurant in Beijing to learn spicing.
The boiled lamb ribs/belly were fatty and smelly as those cuts are supposed to be. The accompanying sauce can be spicier, or a bit more garlic. The air conditioning blew on the plate and the fat quickly congealed, which was not a pleasant experience. A bowl of broth was provided to warm up the meat, but that was not quite enough. In Inner Mongolia, the dish was accompanied by a big bowl with pieces of meat swimming inside.
The numb-hot lamb chops were the most disappointing of the three. The chops were dipped fried and topped with chopped peppercorns and chillies. The flavours did not have a chance to get though the chops which then had no flavour. The chops should have been marinated. Bit of a waste.
The rabbit stew with cous cous was delicious, not gamy, I would recommend that they more couscous dishes in addition to the rice. About the rice casserole dishes, perhaps the rice were coated with too much oil, the raisins and carrots did have a chance to really melt through and imbue their flavours. Maybe a tagine (beyond Silk Road) would help?
WitH so many restaurants serving la mien in Hong Kong, the stir fried noodles here is really the best. It is really super al dente, came in irregular shapes and width, and delicious.
Overall, the food was good, but a bit on the pricy side. For dinner, there is a $250 per person minimum. We thought we would not be able to spend that much, but the portions are really small, so we had to order two portions or more per person to get filled. We will still go there, but only on special occasions.
张贴