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2012-12-26
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This restaurant is probably one of the best kept secrets on the Hong Kong Island. The restaurant was said to prepare Zhongshan dishes, one of the less popular canton cuisines in Hong Kong. It was actually a pretty old restaurant, established in 1954, named after a town in Zhongshan. It was my first visit here to celebrate my mom's birthday, thought it resembles the same ambience as Sang Kee - http://www.openrice.com/restaurant/sr2.htm?shopid=3024 - the very popular among baby boomers. While they
This is the restaurant introduction.
The first thing that came up was the “Golden Fresh Squid” (direct translation from Chinese 黃金鮮魷). It’s very hot and crispy when the dish arrived. I think they used preserved egg yolk to fry it. Everyone was hungry so we just digged in!
Next came was the “hand picked suckling pig” (手抓乳豬). This was actually so big that we mocked this is a fully mature pig rather than piggles junior. It’s very juicy and crispy.
Next came was the “Penguin Chicken”(企鵝鷄). They roasted the chicken vertically like the roast ducks. It was a super popular dish of the restaurant. I find it not too different from the usual flaring crispy chicken you find in a normal restaurant. It’s crispy on the skin and juicy inside. The waiters would cut it up after showing you the whole chicken.
This was something like “peppered pork belly soup” (胡椒豬肚燉鷄湯)– suppose to be very good for you to get rid of excess “winds” inside your body. They put extra effort into the ingredients as well. The fish belly wrapped all the pork and chicken and threw it into boiling water to create this soup. I don’t really like the smell of it, but it was nice and spicy.
Our family also ordered some “roasted fish intestines” (焗魚腸) as well. I was never a fan of eating animal organs so I didn’t try it. It came in something like an egg pudding. For desserts, we had “birthday bread” and sago pudding (蓮蓉西米布甸). The latter was an awe. It’s not something you get from Chinese restaurants. It came in the form of a crème brulee!
Siu Lam Kung, in my humble opinion, was an outstanding restaurant in terms of its food but it’s operationally challenged. While we were eating, one of the higher-ranked manager was there (not sure where she came from) who said exactly the opposite of what the front lines told us - about the what were in the dishes, membership and getting utensils etc. Another thing was that they showed us our “Penguin Chicken”, took it away to cut it up, and that chicken never returned :’ (. They gave the original one to another table and we had to hustle them many times before they gave us another chicken.. Hope they can bring the restaurant to perfection in the near future!張貼
