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2017-11-06
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Roast suckling pig is probably one the most iconic feats of Cantonese cuisine. How they take a pig and roast it over a flame to make the skin so crispy like a potato chip yet, the meat is still moist and tender. It seems every single one of my expat friends remember this as their favorite Chinese dish.新斗记 (English name: Xin Dau Ji) won a Michelin star in 2013 for their roast suckling pig. That's how good it was. It has since expanded from their humble Jordan branch to various other branches arou
新斗记 (English name: Xin Dau Ji) won a Michelin star in 2013 for their roast suckling pig. That's how good it was. It has since expanded from their humble Jordan branch to various other branches around the city such as Tsim Sha Tsui and Causeway Bay. But as I was hosting three out of town friends, I decided to take them to the original branch in Jordan. To showcase the true art of Cantonese cuisine.
It's located in a small road near Nathan Road. Sandwiched between several nearby hotels. It's two floors. On the bottom floor, if you are lucky (which we were not) you can catch them roasting the pork by hand in the window area facing the street. The place is nicely decorated like any typical modern Chinese restaurant. The menu is in English and Chinese. They do have a Chinese menu but it's the same as the main menu but just pointing out what they are popular for.
While we were waiting for our food, there was a small dish of pickled pearl onions. These were crisp and a decent palate clenser.
House Special Suckling Pig ($188 for a quarter portion). This is what this restaurant gained a Michelin star for. They do have a smaller size for $148 for perhaps couples, this was a decent size for a small group. And what can I say? It was amazing. The meat was not so salty I needed to gulp down teapots of tea. It was moist and juicy.
The skin was astounding. Thin like paper but yet so crispy, it was like a potato chip. It didn't feel oily as well.
Pan Fried String Beans with Minced Pork ($88). This smelled great when it arrived at our table. The beans were crisp and not overcooked. The minced pork flavored the beans and there was just the right amount.
Deep Fried Beancurd with Dried Scallop ($88). The beancurd was mixed with a good amount of fish meat. It had a light taste. The sauce was not too heavy and gave it nice glaze effect. It was served with some bok choy.
Black Pepper Beef Short Ribs in Hot Pot ($118). The ribs moist and tender without the added taste of meat softner. Something I find in several Chinese restaurants that make this dish. It wasn't too spicy from the black pepper (whew!) and was a bit more on the savory side. The onions were the best. Cooked so it was soft and sweet.
Pan Fried Egg Noodle with Bean Sprouts in Soya Sauce ($72). We finished the meal with egg noodles because when we first sat down, that was the smell that hit us. The smell was that strong and we couldn't get it out of our head. This was really good. The egg noodles were not soaking in oil. Every strand was dry and separate. Not clumpy and oily. It was fragrant and I wonder ... did they cook it with pig fat? Is that why it was this good?
Like many old style Chinese restaurants, we were given complimentary dessert. This was a red bean soup. This was ok. Not as amazing as everything we had before but it was free so why complain?
Excellent Chinese food with the star of the show being the roast suckling pig. Prices were surprisingly not expensive as long as you stay away from the abalone and seafood. But why order that here anyways as they are famous for their roast meat dishes. Service was fine though we did get one grumpy staff member who cleared out dishes. Perhaps she was having a bad day? Will be back when in the mood for decent Chinese food or if I have out of town friends again.
张贴
