天一閣

营业中

休息中

Item: 天一閣
Rating: 3
Author: cream26

Tasting Court Chinese Cuisine

42 食记

味道

环境

服务

卫生

抵食

9336

跑马地

$801以上

京菜 (官府菜) 顺德菜私房菜

cream26

等级4

119

I have bookmarked this place for the longest of time but never visited it due to mixed reviews that I’ve received over the years. But since KOL arranged it, it gotta be good right? 🙂Dinner didn’t start exactly strong. Abalone served two-way 蜀香鲍鱼拌东风螺 and 陈皮蒸鲍鱼仔. The former had a nice kick to it with sea snails added into the mix fusing the abalone with a different textural dimension which I liked. The latter was not steamed enough. I had to work so hard to slice through the abalone. The aged tang

I have bookmarked this place for the longest of time but never visited it due to mixed reviews that I’ve received over the years. But since KOL arranged it, it gotta be good right? 🙂

Dinner didn’t start exactly strong. Abalone served two-way 蜀香鲍鱼拌东风螺 and 陈皮蒸鲍鱼仔. The former had a nice kick to it with sea snails added into the mix fusing the abalone with a different textural dimension which I liked. The latter was not steamed enough. I had to work so hard to slice through the abalone. The aged tangerine peel wasn’t exactly fragrant either. Bit of a let down.

日本清酒浸蚬 clams were plump and meaty. Loved the sake bringing out the sweetness of the clams.

花胶螺头炖鸡汤 was very heart warming. Fish maw was very gelatinous and collagen packed.

香醉红𫊻 The flowery crab wasn’t exactly big in this season but still quite meaty and sweet. Shaoxing wine was incredibly aromatic. Rice noodles were very fluffy, soaking up all the Shaoxing wine and crab essence. What a treat!

隋王斩肉 A highlight for me. A dish said to be curated by the imperial kitchen of the Sui Dynasty when pork quality was unstable and they made meatballs using the more refined bit of pork near the T-bone area, with veins and tendon carefully taken out. The resultant meatball was silky smooth and flavourful after having been slow cooked in a consommé.