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2024-12-28
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This Shunde restaurant is located on 6/F of Kwan Chart Tower in Wanchai. It is set up with only VIP rooms, so customers need to make reservations and there is no walk-in. Hearing that the owner has his own farms to secure the best ingredients we come here with high anticipation.Seated at a room with two tables, we occupy one of the smaller ones, but as there are no other customers we are able to secure the whole room. The decoration is quite basic, but the staff are very friendly and helps to re
This Shunde restaurant is located on 6/F of Kwan Chart Tower in Wanchai. It is set up with only VIP rooms, so customers need to make reservations and there is no walk-in. Hearing that the owner has his own farms to secure the best ingredients we come here with high anticipation.
Seated at a room with two tables, we occupy one of the smaller ones, but as there are no other customers we are able to secure the whole room. The decoration is quite basic, but the staff are very friendly and helps to recommend the signature dishes for us.
Starting with 酥炸鲮鱼球 ($98), the minced dace meatballs are much larger in size than in other restaurants, and has a softer texture also. Nicely seasoned, another highlight is the clam dipping sauce, which has rich savoury taste and not excessively salty.
Next, we have 顺德拆鱼羹 ($98 each). Served steaming hot, the thick soup has plenty of ingredients. Apart from the shredded fish meat, there are mushroom, pork, luffa, with a bit of chrysanthemum petals too. The soup is tasty and not fishy, suitable for all ages.
Per the recommendation of the manager, we also order 陈皮榄角骨 ($188). The spare ribs are deep-fried and then cooked together with a thick sauce made with black olive and mandarin peels, with a nice fragrance, touch of sweetness that is appetizing. A bit too many pieces for just of two though.
Then we have the signature Shunde dish 砂锅啫啫大鱼嘴 ($258). Served in a sizzling hot casserole, the big fish head has been deep-fried to crispness, with the chef using plenty of ginger, garlic, and shallot to give a fantastic fragrance, and the sauce is also delicious. What I like most is that the dish is not too oily, unlike most other Shunde restaurants, which I give high marks. Must try.
For dessert we have the famous 手磨姜汁撞奶 ($38 each). The milk custard is appropriate in sweetness, with rich ginger flavours, and soft in texture. Happy that the staff recommends us to try this and helps to reserve for us as they are of limited availability.The bill on the night is $975, very reasonable. Service is good, with the staff helpful and eager to recommend. At the end the owner of the restaurant comes to chat with us and introduce his farm in Shunde and how he ensures the quality of the food. A good place to try Shunde cuisine.
张贴
