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2021-10-14
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Throwback to the Michelin 3-star dinner earlier. Their 3 stars are very well deserved and I could thoroughly experience it through their excellent service and delectable foods🥰 The menu was specially requested to include some signatures here that we wished to try. 🥢盐烧北海道带子伴鲟龙鱼子 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗦𝗮𝗹𝘁𝘆 𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼 𝗦𝗰𝗮𝗹𝗹𝗼𝗽 𝘄𝗶𝘁𝗵 𝗠𝗮𝗹𝗼𝘀𝘀𝗼𝗹 𝗖𝗮𝘃𝗶𝗮𝗿A very simple but solid starter. The scallop was flawlessly cooked with thin crisp on both sides and a crunchy rim while the core stayed moist and raw. This is the perfec
🥢盐烧北海道带子伴鲟龙鱼子 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗦𝗮𝗹𝘁𝘆 𝗛𝗼𝗸𝗸𝗮𝗶𝗱𝗼 𝗦𝗰𝗮𝗹𝗹𝗼𝗽 𝘄𝗶𝘁𝗵 𝗠𝗮𝗹𝗼𝘀𝘀𝗼𝗹 𝗖𝗮𝘃𝗶𝗮𝗿
盐烧北海道带子伴鲟龙鱼子
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A very simple but solid starter. The scallop was flawlessly cooked with thin crisp on both sides and a crunchy rim while the core stayed moist and raw. This is the perfect state of a scallop. Too raw, the flavour is not optimal. Too cooked, the tender texture is gone. But this piece is 💯
🥢蟹肉烧金勾趐 𝗦𝘂𝗽𝗲𝗿𝗶𝗼𝗿 𝗦𝗵𝗮𝗿𝗸 𝗙𝗶𝗻 𝘄𝗶𝘁𝗵 𝗖𝗿𝗮𝗯 𝗠𝗲𝗮𝘁 𝗶𝗻 𝗦𝘂𝗽𝗿𝗲𝗺𝗲 𝗦𝗼𝘂𝗽
蟹肉烧金勾趐
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An amazing shark fin dish that it was soaked with chicken supreme soup before frying. It was so flavoursome and I love the little caramelised charred on the end of each thread so badly. It had a very good aroma like when you compare scorched rice with regular rice. This came with a supreme soup as well. We are told to eat some shark tin then drink a sip of soup but never mix it together‼️ It was actually quite a new experience to me since the most traditional way to have shark fin is with the soup. But this way was totally alright and the unique shark fin flavour would be even more outstanding😛
🥢金腿蛋白蒸龙虾球 𝗦𝘁𝗲𝗮𝗺𝗲𝗱 𝗘𝗴𝗴 𝗪𝗵𝗶𝘁𝗲 𝘄𝗶𝘁𝗵 𝗟𝗼𝗯𝘀𝘁𝗲𝗿 𝗮𝗻𝗱 𝗬𝘂𝗻𝗻𝗮𝗻 𝗛𝗮𝗺
金腿蛋白蒸龙虾球
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The steamed egg white was silky and smooth like the Chinese roux sauce (芡). It was effortless to enjoy the dish. You can slurp in the egg white and it would melt in your mouth to explode its immense flavour. The lobster piece was bouncy with oceanic salinity. The shreds of Yunnan ham on top was the perfect final touch. Aromatic with long finish. A classic dish perfected👍🏼
🥢阿一鲍鱼扣鹅掌伴时菜 𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝘼𝙝 𝙔𝙖𝙩 𝘼𝙗𝙖𝙡𝙤𝙣𝙚 𝙬𝙞𝙩𝙝 𝙂𝙤𝙤𝙨𝙚 𝙒𝙚𝙗 𝙖𝙣𝙙 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚
阿一鲍鱼扣鹅掌
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This is the other name of this restaurant for its immense fame and achievement. The story behind Ah Yat’s success was very inspiring and it was reflected through his cooking. The resistant and cloying texture was so intrigued. The more you chewed, the more flavour it gave out. It was an one of its kind experience that you could not find on other ingredient. They only use the abalone from Japan and would pick the best out of the best to ensure the quality. One thing I admired the most👍🏼 is that they persisted to taste the stock multiple times and adjust finely until it is tasted as it should be since they believe even the ratio of all ingredients is the same, there are still small variation in taste. Therefore, they pour lots of time to train their palate for our outmost enjoyment🤤
🥢烧汁焗牛尾 𝗕𝗿𝗮𝗶𝘀𝗲𝗱 𝗢𝘅-𝘁𝗮𝗶𝗹
烧汁焗牛尾
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A rather simple one but you could not pick on anything to comment. Or perhaps it’s not easy to eat it decently.
🥢陈皮咕噜肉 𝗗𝗲𝗲𝗽 𝗙𝗿𝗶𝗲𝗱 𝗣𝗼𝗿𝗸 𝘄𝗶𝘁𝗵 𝗗𝗿𝗶𝗲𝗱 𝗠𝗮𝗻𝗱𝗮𝗿𝗶𝗻 𝗣𝗲𝗲𝗹 𝗶𝗻 𝗦𝘄𝗲𝗲𝘁 𝗮𝗻𝗱 𝗦𝗼𝘂𝗿 𝗦𝗮𝘂𝗰𝗲
陈皮咕噜肉
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This one was a signature dish here. It represented the cooking philosophy of Chef Ah Gor. He believes that an extemporary dish has 4️⃣ important elements “Tasty, Beautiful, Intact, Clean”. And this dish has checked all boxes that made him proud. The presentation was straight forward that clicked the 3 boxes while the dried mandarin peel has helped secured to first, and the most important box. It was fragrant and the flavour would linger like tea with long finish to cut through the heaviness of the fat. This is authentic representation of the restaurant’s profound quality🌟
🥢鸡汤煨津白 𝗣𝗼𝗮𝗰𝗵𝗲𝗱 𝗧𝗶𝗮𝗻 𝗝𝗶𝗮𝗻 𝗖𝗮𝗯𝗯𝗮𝗴𝗲 𝗶𝗻 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝗼𝘂𝗽
鸡汤烩津白
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A very delicious one with super clear soup🥬 Remind me of a famous dish from Sichuan “Water Poached Vegetable” which looks super dull but is incredibly great.
🥢阿一炒饭 𝗔𝗵 𝗬𝗮𝘁 𝗙𝗿𝗶𝗲𝗱 𝗥𝗶𝗰𝗲
阿一炒饭
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When they opened the lid, you knew immediately it was in the league of its kind. The superb wok hei aroma was just WOW🤩 It was not joke. I think the ingredients was really nothing special, I think they could even improve more. But it was the skill and the porcelain pot made all the difference. It was hardly put it in words and you have to try it yourself! Their homemade XO sauce using the recipe by 王亭之 was very delicious. Do add some on your rice👍🏼
🧊陈皮红荳沙雪条 𝗠𝗮𝗻𝗱𝗮𝗿𝗶𝗻 𝗣𝗲𝗲𝗹 𝗥𝗲𝗱 𝗕𝗲𝗮𝗻 𝗦𝗼𝘂𝗽 𝗜𝗰𝗲 𝗣𝗼𝗽
陈皮红荳沙雪条
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That’s the latest creation of the restaurant in partnership with @nicepopshk. They suggested to dip it into the Hot Red Bean Soup to enjoy the ice pop. The contrasting temperature was so exciting and I just love the bold innovation for such a traditional Chinese restaurant. The ice pop itself was not very sweet but full of mandarin peel aroma to an unimaginable extent🤯 way stronger than the hot soup. Just so amazing that they can make an ice pop like this. To dip it into the soup, it added some optimal sweetness to perfect it. Very well thought and delicious🥰
🥮 奶皇月饼 𝗘𝗴𝗴 𝗖𝘂𝘀𝘁𝗮𝗿𝗱 𝗠𝗼𝗼𝗻𝗰𝗮𝗸𝗲
奶皇月饼
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This was a happy treat from Chef! It was a special item that they made in house using 王亭之’s recipe which was indeed the origin of the legendary egg custard mooncake by the you-know-which hotel. This special item is not for sales(they do sell the original one). Only if you are lucky enough, you could get one! It reminded me the memory of having it the very first time. Nostalgically good☺️
🥢蛋白杏仁茶 𝗔𝗹𝗺𝗼𝗻𝗱 𝗖𝗿𝗲𝗮𝗺 𝘄𝗶𝘁𝗵 𝗘𝗴𝗴 𝗪𝗵𝗶𝘁𝗲
蛋白杏仁茶
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They serve to syrup on side for you to tune the sweetness you like. Some might choose to skip it to go for an intense almond bomb.
🥢黄金煎堆 𝗖𝗿𝗶𝘀𝗽𝘆 𝗦𝗲𝘀𝗮𝗺𝗲 𝗗𝘂𝗺𝗽𝗹𝗶𝗻𝗴 & 怀旧芝麻卷 𝗧𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗕𝗹𝗮𝗰𝗸 𝗦𝗲𝘀𝗮𝗺𝗲 𝗥𝗼𝗹𝗹
Iused to think this sesame ball could only have a thin crunchy crisp, like if the outmost exterior is crispy, then it is good. But this one defied my understanding that the whole crust could be crunchy! The sesame aroma was gentle but deep. A nice one but not special.
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张贴
