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2015-07-02
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Most of the travellers I know are not a big fan of New Zealand, but for me, after spending 4.5 years there for high school and uni, I always wanted to go back , to visit my friends and for their food, we used to live along the coast and New Zealand is still not polluted, therefore the seafood there are indeed in very high quality. So for tonight, thanks my friend J for inviting me, we were having dinner in the Man Ho Chinese Restaurant of J W Marriott for a decent seafood dinner, and all those s
Poached littleneck clams with vermicelli, preserved vegetable and white pepper- it was what we had to begin our meal, a mild soupy dish , the clams are so fresh and sweet and cooked with preserved vegetable is a very smart choice, those preserved vege is not too strong therefore that made the freshness of the clams stands out!
Poached mussel with salmon and clam in fish stock - I used to think they are gonna make things like bouillabaisse, well, instead they have their homemade fresh fish borth! clams is nice, the king salmon cube is soft and i would say semi cooked, i never like cooked salmon except this one! The mussel is huge and taste so different from those half shelled ones, love this type of “seafood soup”
Sauteed mussel with bean chili sauce was served after two very mild dish, a thick bean child sauce delight the mussel , and the giant mussel itself is fresh and meaty, not spicy at all but it’s a yummy so called “heavy taste” dish to have.
Steamed salmon with preserved vegetable and eggplant should be one of my favourite for tonight. Using local preserved vegetable and the salmon (the Ora King Salmon) are possibly only 70% cooked, omg, so smooth with an optimum of fish oil served with egg plant which absorb the fish oil plus the sauce, and to eat it together with the high quality preserved veges, all of us enjoyed it a lot, i usually don’t have carbs in my meals, this one will make an exception.
Sauteed salmon roll with truffle, asparagus and lily bulb - the chef has been super generous about the truffle that they use for every piece of it, and i knew it is not easy to hand roll it, it was good but the excessive amount of truffle have been dominant, so my taste buds could only taste the truffle but not the fish.
Pan fried cod fish with soy sauce is using a very non-chinese way to make this dish, for me that really reminds me of the blue cod fish and chips I had in Dunedin, the fish is crispy and inside is juicy and smooth, the bones are also edible. It is relatively more fusion but I still liked it!
Braised New Zealand abalone with oyster sauce - it really doesn’t look too good in terms of its appearance, a dark color abalone? It is unique for New Zealand and its called backfoot Abalone! IT weight about 450g each, and the menu price is like, right under $500 for one? It’s just a super good bargain. Chef braised it for long hours and when we eat it, they are almost in perfect texture as a piece of fresh abalone, the oyster sauce totally infused in the abalone, guess the chef had put a lot of effort to make it happen!
Sauteed chicken with abalone and shallot was our last savoury dish and the only dish that contains meat! The chicken absorbed all the yummy sauce and go so well with the abalone, i wish there is a bowl of rice
homemade tofu jelly is our sweet treat for today, my comment is, yummy and good enough even with no syrup or brown sugar, i can never imagine tofu jelly in a chinese restaurant in a hotel can be that yummy.
It was a very decent meal and of course a good catch up with my pals and get to know some new friends, heard that this promotion is available for a limited period only, given the fact that my parents keep bugging me to take them to New Zealand, may be I should just take them here for a New Zealand seafood meal in chinese style, mum may not like it but I guess my dad will Not much of meat , chicken is the only one, and a very small amount of carbs only, but everyone of us was fully and we are all satisfied with tonights food.
张贴
