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2023-12-15
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Dinner. Featuring team from 中華匯館. 3 private rooms, with tables seating 4, 6 and 12 respectively.Nice tea area in the room (apparently owner loves his tea).Here’s what we had.紫菜海苔•芋頭片 to go with champagne, whilst waiting for stragglers.椒鹽九肚魚呤釀凍鮑魚黑魚子獅頭鵝肝慕絲- very smooth酒香蟹粉蛋白- again, very smooth.脆皮海參- very looking forward to it, as it was the chef’s signature before. A bit disappointed, cos although the exterior was perfectly crispy, the sauce was too watery and not flavorful at all.日本洋蔥汁煎煮海上鮮- u
Nice tea area in the room (apparently owner loves his tea).
Here’s what we had.
紫菜海苔•芋頭片 to go with champagne, whilst waiting for stragglers.
椒鹽九肚魚
呤釀凍鮑魚
黑魚子獅頭鵝肝慕絲- very smooth
酒香蟹粉蛋白- again, very smooth.
脆皮海參- very looking forward to it, as it was the chef’s signature before. A bit disappointed, cos although the exterior was perfectly crispy, the sauce was too watery and not flavorful at all.
日本洋蔥汁煎煮海上鮮- unfortunately the onion sauce was unable to cover the fishy taste.
松露野菌釀鴿腿- wow! Very succulent.
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大漠風沙黑豚肉串- not too spicy for me. Meat tasted fresh and tender.
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濃湯鮮腐竹浸菜苗
檸檬酸辣麵- another one of chef’s signatures. Loved the tangy lemony taste- also not too spicy for me.
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生炒臘味糯米飯- also a signature dish. Unfortunately could only try a bit as I had been having tendon problems lately.
雪山棗薑茶湯
In summary: not bad. excellent service.
張貼
