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2012-07-21
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The dinner, well initially we wanted something plain but so we decided to have some plain noodles and hence this place.This noodle place, like many others in HK should be classified as a cultural signature. It's very hong kong!! It runs in our blood. Anyways back to the foodThe choi sum was just cooked right and the oyster sauce (with costed additional $1) was strong in the umami flavour and not salty at all. That's why we have a photo of it.The wonton was made with pure shrimp fillings, fresh c
This noodle place, like many others in HK should be classified as a cultural signature. It's very hong kong!! It runs in our blood. Anyways back to the food
The choi sum was just cooked right and the oyster sauce (with costed additional $1) was strong in the umami flavour and not salty at all. That's why we have a photo of it.
The wonton was made with pure shrimp fillings, fresh chewy (弹牙） shrimp wrapped with smooth, soft wonton skins. It was served with the traditional 大地鱼 soup(type of dried flounder commonly used in the base of the the wonton soup). It was Good as compared to some places that would use dead shrimp and then marinate with edible soda to change the texture but you could feel that it's chewy texture came from a chemical reaction and not from the fresh shrimp fibre. It's like a zombie, a life with no soul. But this place was different. It's fresh and the shrimp has a sweetness and umami to it.
Then it was the beef brisket in Chinese herbs 柱候牛腩 with noodles, it was OK and well seasoned, just strong enough to be mixed with dry noodles or noodles with soup and not overpowering. The noodles were just the right size, any thicker it would feel like rubber bands, any thinner then the noodles would not be able to maintain its chewiness.Scored 7/10
张贴
