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2024-08-03
1451 瀏覽
I have bookmarked this place for the longest of time but never visited it due to mixed reviews that I’ve received over the years. But since KOL arranged it, it gotta be good right? 🙂Dinner didn’t start exactly strong. Abalone served two-way 蜀香鮑魚拌東風螺 and 陳皮蒸鮑魚仔. The former had a nice kick to it with sea snails added into the mix fusing the abalone with a different textural dimension which I liked. The latter was not steamed enough. I had to work so hard to slice through the abalone. The aged tang
Dinner didn’t start exactly strong. Abalone served two-way 蜀香鮑魚拌東風螺 and 陳皮蒸鮑魚仔. The former had a nice kick to it with sea snails added into the mix fusing the abalone with a different textural dimension which I liked. The latter was not steamed enough. I had to work so hard to slice through the abalone. The aged tangerine peel wasn’t exactly fragrant either. Bit of a let down.
蜀香鮑魚拌東風螺
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陳皮蒸鮑魚仔
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日本清酒浸蜆 clams were plump and meaty. Loved the sake bringing out the sweetness of the clams.
日本清酒浸蜆
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花膠螺頭燉雞湯 was very heart warming. Fish maw was very gelatinous and collagen packed.
花膠螺頭燉雞
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香醉紅蟳 The flowery crab wasn’t exactly big in this season but still quite meaty and sweet. Shaoxing wine was incredibly aromatic. Rice noodles were very fluffy, soaking up all the Shaoxing wine and crab essence. What a treat!
香醉紅蟳
105 瀏覽
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隋王斬肉 A highlight for me. A dish said to be curated by the imperial kitchen of the Sui Dynasty when pork quality was unstable and they made meatballs using the more refined bit of pork near the T-bone area, with veins and tendon carefully taken out. The resultant meatball was silky smooth and flavourful after having been slow cooked in a consommé.
隋王斬肉
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清湯慢燉牛肋肉 Very tender. Though meaty flavours were lacking.
清湯慢燉牛肋肉
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椰汁棗茸糕& 花雕紅棗飲
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Overall a delightful dinner and a resto that I would recommend returning. The steamed flowery crab alone is a sufficient cause for a revisit!
張貼
