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2010-11-26
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We did our little walk on Lamma, but this time starting from the South and ending up at Yung Shue Wan. We settled for a few pre-dinner drinks at a nearby bar, then mulled on the options for seafood in this part of the island. After a quick glance on Openrice, we went for Lancombe only because it was 3rd down the rank of seafood restaurants, the 1st and 2nd being closed when we walked past to check. We were a bit hesitant about the super bright fluorescent lights which someone worried might have
We did our little walk on Lamma, but this time starting from the South and ending up at Yung Shue Wan. We settled for a few pre-dinner drinks at a nearby bar, then mulled on the options for seafood in this part of the island. After a quick glance on Openrice, we went for Lancombe only because it was 3rd down the rank of seafood restaurants, the 1st and 2nd being closed when we walked past to check. We were a bit hesitant about the super bright fluorescent lights which someone worried might have blinded us (are goggles served on the side?), but nobody got burnt at the end of the meal.
The menu is extensive, and there are many choices for non-seafood dishes. But sticking to our plan we went to the front of the shop to check out the daily catch. Unfortunately, I didn't quite find what I was looking for - 3 crabs that were the the liveliest looking out of the lot, a dozen fish swimming around in a tank, 1 lobster, and the rest were VERY still prawns and pissing prawns, flaccid looking razor clams, and some scallops. Not a promising start, but we did the best we could.
We ordered the salt and pepper squid, double-barrel portion, the pissing prawns stir fried with chilli and pepper, butterflied prawns steamed with garlic, razor clams stir fried in black bean sauce, a kale with ginger, a broccoli with garlic, and a Yeung Chow fried rice. I decided to add a curry stew of beef brisket so as to avoid ordering 7 dishes as per Chinese tradition, but sadly, that order never came. However the staff kindly made us another dish of kale in garlic sauce when one of our visiting guests remarked that he doesn't like ginger, so I guess that made up for it.
The squid was the highlight of the meal - after I asked for more salt and pepper sprinkle. Chunky pieces deep fried to a yellow golden colour, it tasted great with the sweet and sour sauce. The only recommendation is that the cook should be more generous with the salt and pepper stuff which goes great with rice. The pissing prawns were tender but sadly lacked flavour, as again there was not enough salt/pepper/chilli, and also the wok was probably still warming up for the "heat" to bring the flavour out of the condiments and infuse the prawns through the shells. However it provided a lot of entertainment for myself watching my guests figuring out ingenious ways of cracking open that long spikey shell with a head that looks like a miniature alien. The steamed prawns were mushy in texture, though this time the garlic seems to be bountiful and marginally saved the dish from being deemed a total disaster. At $278 for 10 prawns, it was so not worth it.
The razor clams were doused in black bean sauce which one of the guests got hooked on, but the flesh of the clams itself was limpy, chewy and unappetising.
The kale and broccoli were fresh and cooked through just right to retain the verdant crunchiness. The fried rice was a scam - carcass-coloured char siu that reminded me of anatomy class back in med school, a few pieces of prawns here and there, and the rice lacked that dryness to the texture which all good fried rice should have. However, I was not one to complain and was a good sport in tucking in and making yummy noises and giving the thumbs up for the friendly (but forgetful) staff. One loved to chat in pretty good English, and the rest of them were amicable and cheerful when gently reminded to change our plates which were piled high with shells.
Perhaps next time I'll go for the non-seafood options that looked appealing - braised or roasted pigeon, various kinds of tofu, curry beef brisket curry and a few others caught my eye.
张贴
