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Today we come to FWD House 1881 at TST, to try out this Chinese restaurant. Arriving at the main building of the former marine police headquarters, through the side-door leading into the inner courtyard, we come to ‘The Queen’.The décor has a classic Chinese vibe, with the walls using the traditional pattern window grilles with backlights to simulate the lights diffusing into the room. The furniture, the utensils, and even the music in the background, are all displaying elements of the 50s.To st
Today we come to FWD House 1881 at TST, to try out this Chinese restaurant. Arriving at the main building of the former marine police headquarters, through the side-door leading into the inner courtyard, we come to ‘The Queen’.
The décor has a classic Chinese vibe, with the walls using the traditional pattern window grilles with backlights to simulate the lights diffusing into the room. The furniture, the utensils, and even the music in the background, are all displaying elements of the 50s.
To start, we have Pan-Fried Mud Carp Cake 家鄉煎鯪魚餅 ($148). With six large pieces, the fish cake has a bouncy texture, seasoned well and pan-fried beautifully to golden brown. Pleasant on the look and equally nice on taste. A good start.
My wife has Double-Boiled Pig Lung Soup with Almond 杏汁蓮子燉白肺湯 ($148). The soup is sweet in taste, with the pig lung cleaned thoroughly and without any weird flavours. The fragrant almond adds to the complexity. Nice.
I have Hot & Sour Seafood Soup 海鮮酸辣湯 ($138) instead. With bean curd, wood ear, shiitake mushroom, bamboo shoots, conpoy, scallops, shrimps, the soup has nice spiciness but can see more sourness to balance. Decent.
For the main dish we have Steamed Ma Yau with Chicken Oil 雞油蒸馬友 ($438). The local threadfin is cut in the butterfly style, with the chicken oil and Chinese yellow wine add richness and flavours to the firm fish meat. Best dish on the night, excellent.
The Braised Bean Curd with Bamboo Piths 紅燒竹笙豆腐 ($178) may seem a simple dish, but in fact from the tenderness of the vegetable and the seasoning of the sauce, we can tell the chef has paid attention in preparation. Very good in taste.
We have Black Sesame Rolls 生磨芝麻卷 ($78), with rich sesame flavours and the white sesame scattered on the rolls add a bit of crunch on the bite. The Lotus Seeds and Lily Bulb in Chestnut Puree 蓮子百合栗子露 ($78) is rich in chestnut flavours and creamy.
Service is good, with the staff friendly and attentive. But like almost all Chinese restaurants they can introduce the dishes in more details to allow diners to better appreciate. The bill on the night is $1,265 and is reasonable. Good experience. Should try their dim sum next time.
張貼
