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2016-02-11 3224 浏览
Yet another restaurant in Kwun Tong industrial area, but this time it is a private Chinese kitchen that can cater around 6,7 tables. At the entrance area, there are a selection of green plants and fruits that they grow themselves. We believed that they were the organic food that we got served at the restaurant.There are menu for at least 2 and each head only costs from $2xx. Our menu is pretty basic and it consists of 11 courses. Cold mustard leave heartsThe hearts of any veg is the softest part
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Yet another restaurant in Kwun Tong industrial area, but this time it is a private Chinese kitchen that can cater around 6,7 tables. At the entrance area, there are a selection of green plants and fruits that they grow themselves. We believed that they were the organic food that we got served at the restaurant.
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There are menu for at least 2 and each head only costs from $2xx. Our menu is pretty basic and it consists of 11 courses. 

Cold mustard leave hearts

The hearts of any veg is the softest part as always, the mustard leave hearts delivered a clean refreshing taste. The dish was sprinkled with a bit of sesame seed, a perfect touch up to a simple dish, making it a light start of a 11-course meal. 
Cold mustard leave hearts
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Hand crushed cucumber in sichuan style

It was not as spicy as other sichuan dishes but the spiciness was definitley there. Again, the taste was quite clean despite that the sauce gave a kick to the dish. This dish made us want more for sure! 
Hand crushed cucumber in sichuan style
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Organic Salad with sesame dressing

This organic western style has mixed salad and some baby cherry tomatoes, and dressed with light moderate amount of sesame dressing. All leafy greens were crispy fresh especially the cherry tomatoes. However, the serving size was a bit small to share among 8 people. 
Organic Salad with sesame dressing
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Tea smoked soft boiled egg topped with truffle on fried eggplant

The egg was perfectly cooked with a runny egg yolk, sitting on a thick cut deep fried eggplant with batter. The combination was interestingly matching with each other. The richness from the egg and truffle balanced out nicely with the crispy outside but soft inside eggplant. The tea smoked egg was not super infused with tea flavour though, it would be perfect for those who don't like drink strong tea but personally I prefer a stronger tea infusion if possible. 
Tea smoked soft boiled egg topped with truffle on fried eggplant
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Young matsutake mushroom, yam, carrot soup

A classic Chinese broil soup to enjoy in a cold winter. The steaming hot soup was packed with Chinese medicine aroma from the young matsutake mushroom. Despite it was a very scrumptious soup to drink, it was believed that ingredients were full of nutritions. 
Young matsutake mushroom, yam, carrot soup
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You may see that loads of mushrooms were used, along with some lean pork meat to enhance the flavour. 
Young matsutake mushroom, yam, carrot soup
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Scallop steamed egg white with carrot juice

First thing first, we absolutely loved the extremely smooth egg white. It was almost like jelly. It was very light and watery, perfect to match with a bowl of rice if possible. The taste was also very mild even the whole dish was coated with some carrot juice. Meanwhile, the scallop was supposed to be fresh however they over-cooked it, I believed it was really hard to control the fire especially when cooking with egg white. It would be a cool dish if the seafood was not chewy. 
Scallop steamed egg white with carrot juice
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Stir-fried rock fish with truffle sauce

Never had truffle with cooked rock fish before. I couldn't really tell the combined taste of it since I only tasted two different things being together. Overall, it was a fun mix and match to play around with. The fish was okay while the whole dish was tasty but a bit too oily to my liking. We liked the innovative idea and we look forward to other dishes on the menu! 
Stir-fried rock fish with truffle sauce
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Drunken abalone

One of our favourite dishes of the night and it was also probably the most expensive dish of the night. We thought the abalone was marinated with Japanese sake but it's actually Chinese alcohol which was the same one as any other 'drunken' dishes. 
Drunken abalone
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The Chinese wine could probably go well with any seafood dishes. The chilled abalone absorbed all the flavourful fragrance from the wine. It was also super fresh itself that it can be cut into effortlessly. 

It was one of our favourites because of its perfect texture and perfect amount of alcoholic taste, absolutely over the top. 
Drunken abalone
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Tea smoked chicken

Another of our favourite dish of the night. The half chicken was smoked with tea for a very long time, leaving its skin, meat and bone filled with tea aroma. 
Tea smoked chicken
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The chicken itself was pretty lean therefore the skin was super crispy and aromatic. Some of our friends said that half chicken portion was a bit small for 8 people but personally it was enough for me since I could have 2 pieces of different part in total.
Tea smoked chicken
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Green house young greens in fresh fish soup

This type of young greens is always my favourite. As I buy this type of veg from supermarket from time to time, I know that they used even younger ones than the supermarket. Therefore, it was crispy and sweet naturally. Submerging in light fresh fish soup, it was a nutritious dish to enjoy especially for women. 
Green house young greens in fresh fish soup
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Sweet black garlic fried rice

Just discovered it can be a good combination using black garlic for cooking. The black garlic was actually quite sweet and prominent in taste, the very unique flavour easily stood out from the fried rice, just a fun dish to share among friends or family. 
Sweet black garlic fried rice
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Ice cream with fried taro mochi

There were a few options for the ice cream including my vanilla, mango, chocolate and green tea. I have picked the most basic vanilla one which actually had nothing special. 
Ice cream with fried taro mochi
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The dessert platter was also served with a deep fried taro mochi. The piping hot mochi was chewy inside but crispy on the outside. It was a bit sweetened but not overly sweet. This hot deep fried goodness complemented perfectly with the ice cold mild ice cream of your choice!
Ice cream with fried taro mochi
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Overall, it was a enjoy meal and we particularly liked that none of the dishes were overly salty nor seasoned. The flavour was just right to our likings although some people may think that the portion size was generally small. I would suggest you to order the upgraded menu if you were hungry enough.

Each headcount costs $298 +10% for this dinner menu. Note that $8 tea fee would be applied and it can be waived if you pay with cash. If you like, share and check-in their facebook page, you may also get a soft drink/beer for free. 

p.s we had been looking for Miss 3 whole night, we found that there is actually no Miss 3. It was just a name for its brand and Miss 3 was probably a very old ancestor, even the chef had never met Miss 3 before. Intereting interesting.......
题外话/补充资料: The toilet was quite dirty since it's in the public area of industrial building, so try to pay the bathroom a visit before/after your meal. There is actually no Miss 3. It was just a name for its brand and Miss 3 was probably a very old ancestor, even the chef had never met Miss 3 before.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2016-01-28
用餐途径
堂食
人均消费
$298 (晚餐)
推介美食
Cold mustard leave hearts
Hand crushed cucumber in sichuan style
Tea smoked soft boiled egg topped with truffle on fried eggplant
Young matsutake mushroom, yam, carrot soup
Young matsutake mushroom, yam, carrot soup
Drunken abalone
Drunken abalone
Tea smoked chicken
Tea smoked chicken
Green house young greens in fresh fish soup
Sweet black garlic fried rice