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2019-09-23
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Whether 1935 appeals to you depends very much on whether you fancy Chinese food with various regional influences plus a creative twist. Some people prefer authenticity over fusion and others prefer to go to restaurants that are more specialized and focused. Here at 1935 the kitchen meddles with Sichuan flavours, stir-fries wagyu with honey, cuts up winter melon into little grape balls and whips up desserts originating from different Chinese regions. Our favorite dish also happens to be very unus
Whether 1935 appeals to you depends very much on whether you fancy Chinese food with various regional influences plus a creative twist. Some people prefer authenticity over fusion and others prefer to go to restaurants that are more specialized and focused. Here at 1935 the kitchen meddles with Sichuan flavours, stir-fries wagyu with honey, cuts up winter melon into little grape balls and whips up desserts originating from different Chinese regions. Our favorite dish also happens to be very unusual: chilled shredded chicken with black truffle sauce and deep-fried onion bits. The wine menu includes classic spirits and a decent selection of reds and whites, plus a couple signature cocktails with Maotai and Hua Diao.
Let me put it this way: the food certainly looks and tastes appealing to me on a Friday night when I’d be pairing my dinner with a handful of drinks. When Ye Shanghai, Man Wah and other serious Chinese restaurants start to get boring, 1935 had proven to be a refreshing break. The bottom line is, if you have an open mind, give it a try and you can decide for yourself whether to return. Ambience-wise, the place is suitable to take clients, spouses, family or dates to, especially if they like to try new things. I have been there thrice this year, and food and service quality have remained consistently alright. Food is just slightly on the pricier side, but $500/head (without drinks) should do (less if you are a party of 4+).
Food Rundown
Chilled Free Range Chicken, with truffle and coriander, $130
Our favorite. Highly recommended. Mainly tender chicken leg meat. The crispy onion bits are the highlight.
Braised Winter Melon with condoy and double boiled chicken stock, $135
This both looked and tasted very nice, and is sure to impress your guests.
Steamed Giant Garoupa Flilet, traditional Sichuan chilli soy sauce, $380
A major let-down. The broth was too light to cover up for the frozen Garoupa that was tough in texture and smelled somewhat off. For those who are concerned about spiciness, this wasn’t spicy at all.
Wok-fried Australian M4 Wagyu Cube with Sichuan pickled pepper and ginger, $300
The wagyu was nice and tender, but wasn't a particularly fiery beef stir-fry. Not very spicy.
Wok-fried Australian M4 Wagyu Cube with Sichuan pepper and honey, $300
Slightly too sweet, but could appeal to some. A little spicy.
Wok-fried Australian M4 Wagyu Cube with cumin, $300
Less sweet, and this might be our preferred wok-fried beef (of the three).
"Kung Po” Chili King Prawns, $220
This one is first coated in flour and deep-fried, and then stir-fried in a sweet and spicy sauce. Very crispy and aromatic, and the prawns were juicy and big. This would be a little bit spicy.
Fried King Prawns, with ginger, garlic, coriander, and Sichuan chilli sauce, $230
I would prefer this version which was not deep-fried but nevertheless fully reflected the plumpness of the prawns. Not spicy.
Wok-fried Japanese Scallop with broccoli and XO Sauce, $220
Very tender scallop. Mildly flavored. Recommended.
Sautéed Fresh Agrocybe with minced pork, $130
Loaded in grease but nonetheless tasty and earthy.
Poached Cabbage, superior soup, $130
The cabbage was slightly undercooked to keep it hard so it could modeled as flowers. But I didn’t mind too much. The flavors were savory and satisfying.
Sweet Fermented Rice Soup Dumpling, $60
Nothing spectacular there.
Red Bean Crepe, $70
This was apparently very good.
Hua Diao Salted Plum Ice Cream, $55
Probably the only place in Hong Kong you could get ice cream in this flavor. Very special indeed.
Drinks
I am running out of photo quota here so I won't be presenting photos of Tsingtao and Gin here, but those were what we had. When we were on our fifth round, one server came over to offer us a complimentary sixth. I wouldn't say that services here were remarkably good, especially as one waitress was particularly cool, but I did appreciate and remember the gesture. I may give their signature cocktails a try next time.
张贴
