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2010-03-13
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After Soul-Mate coffee session, wanted to eat within local shopping mall. Saw "鄧媽媽" sitting outside wrapping dumplings: I'm not usually happy seeing wontons or dumplings being made at room temperature, since it's potentially hazardous in terms of food poisoning as well as making the central ingredient 霉 afterwards, as meat or prawns needs to be retained at cooler temperatures at all times. Still, wanted to give it a try nonetheless!! Sat down and wasn't sure the combination to order.
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4.75/5 担担麵 -
The benchmark for this dish is obvious @ 詠藜園四川擔擔麵, which to me is better than 鼎泰豐 by a lot, although 翡翠小龍包 does a pretty sophisticated one too but not raw enough! I still remember last year during 2009 when I brought one of my Japanese chef friends there to try as he visited Hong Kong to see me, and we also went to 唐閣 together amongst other places! I remembered 詠藜園 being quite good, but unfortunately it underperformed that 2009 night and friend wasn't too impressed that night. He thinks his friend makes a better version, but here's the catch - his friend is also Japanese, a take-away sushi and ramen shop owner. I happened to agree with him, as I have also eaten at his friend's shop. I am sure some of you already know, but in Japan or even within Australia (that's the country I know the best only, so pls excuse me ), many traditional Japanese Ramen shops actually simultaneously sell 担担麵, aka たんたんめん/坦々麺, sometimes with a black version which you can't even find in Hong Kong. The reason is unknown, but everywhere in Japan if you can read Japanese, you can see they sell Tan Tan noodles.
Anyway upon seeing that this noodle dish here is another Signature dish, I ordered one. It carried a bit of pork mince, which is a modified 改良 version as originally Sichuan versions don't have meat. I don't know how to describe this to be honest - but let's just say, this was very very very good in both the soup, mince, overall balance as well as the yellowish eggy noodles, which carried noodles taste as well as al dente! 詠藜園 does a pretty good version sometimes. But the one I ate here, although slightly different in style and not entirely traditional Chinese (even though owner is Mainland Chinese), was AWESOME. Let's end it at that, don't ask me to elaborate and stop picking my brain out for descriptions! Please try it yourself and call me out for being bombastic afterwards if you wish!
3.2/5 韮菜水餃 -
This was ok-good I suppose? There wasn't a lot of Chinese Chives pungent leafy taste, in fact it had a lot more irrelevant Spring Onions taste... The pork meat wasn't overly fatty, meaning it was modified slightly but had little pork taste. The dumpling skin to me personally, was beautifully wrapped and even, the middle part was rightly thicker and joined-part at the skin edges 'corrected' to be equally thick after pressing. The internal ingredients however wasn't very good.
3.8/5 抆冬菇 -
This didn't had a lot of Chinese Mushroom taste, it wasn't a dry-aged high grade mushroom, but that's expected isn't it? Afterall, this costed only a few dollars!
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OVERALL - A LITTLE DISAPPOINTED WITH THEIR NORTHERN CHINESE STYLE DUMPLINGS AS IT HAS NOTHING ON THE ONES IN BEIJING, NOR WHAT MY AUNTIES MAKE EVEN THOUGH THEY'RE NOT PROFESSIONAL CHEFS.
HOWEVER, ALTHOUGH OVERALL I GAVE HERE AN 'OK-4', I WILL DEFINITELY COME BACK FOR THE TAN TAN NOODLES AS I SIMPLY CANNOT REMEMBER HAVING THIS HIGH QUALITY ANYWHERE ELSE......! I USED TO REMEMBER SOME SHOP ON 太子花園街 SERVING A GOOD ONE BUT CAN'T REMEMBER THE NAME, PERHAPS IT HAS ALREADY CEASED OPERATIONS TOO AS I CAN'T FIND IT ON OPENRICE'S MAP!
HOWEVER, IF ANYONE KNOWS WHERE TO FIND A GREAT TAN TAN NOODLES, PLEASE SHOOT ME A MAIL SO I CAN PUT IT ON MY TO-DO-LIST AND TRY IT OUT FOR COMPARISON! IN THE MEAN TIME, FEEL FREE TO TRY HERE AND GIVE ME SOME FEEDBACK AND SEE WHAT YOU THINK.
張貼
