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2019-04-08
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This is my first time after it's relocated to Sheung Wan. Last time I had it was probably 1.5-2 years ago when it was still at Pottinger street so I thought it's the right time to come again. As usual, a very low profile place and have to book quite ahead of schedule in order to get a room here. It is required to set a menu in advance and this was our menu for the night. I asked one of my friends for recommendations and he specifically recommended me to ask for the salt and pepper crab claw and
I asked one of my friends for recommendations and he specifically recommended me to ask for the salt and pepper crab claw and the fried glutinous rice. I must say those are my favorite dishes for the night. I honestly think that in Hong Kong this is probably the best you can get in terms of Cantonese cuisine. The dishes here are made by a ShunDe chef, it's not fancy nor is it fusion but it tastes traditional and great. Their signature Char Siu is delicious.
The crab claw, one of my favorite dishes of the night, crispy and not too oily.
Fried pork stomach. This dish has been there for quite some time, similar to what I had when I last came, the pickled vegetables and nuts in the dish worked really well with the pork stomach.
The so called "8 treasure duck". It's probably one of the finest any restaurant can make in Hong Kong. In fact I can feel that this dish is very technical and made in a traditional method. Absolutely excellent and thumbs up to the chef for this.
Unfortunately I wasn't able to take a picture of the fried glutinous rice and the shrimp paste in the beginning which was also great. In conclusion for this restaurant, as pricey as it gets, I still think this is the best Cantonese restaurant available in Hong Kong. It's also an excellent spot for wine drinkers as it's got private rooms and all the glasses (including Montrachet and Pinot glasses). I would certainly visit again despite all the restrictions and constraints (i.e. booking way in advance, minimum of 8 people, pre-set menu etc).
张贴
