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2022-08-15
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Gloomy is the weather in Hong Kong recently, and so is my mood☁️. Only good food heals a sullen heart – and is better in the company of a specular landscape✨🌄. Today, we paid a visit to this Japanese-Chinese fused restaurant, which is centered in this city’s throbbing heart, just right next to the iconic victoria harbor. A multisensory feast was fed to our mouths and eyes.Would like to recommend some dishes that impressed our palate~Jinseng Honey barbecued pork🥩. This honey-glazed succulent beaut
Would like to recommend some dishes that impressed our palate~
Jinseng Honey barbecued pork🥩. This honey-glazed succulent beauty definitely brightened my days🌟. There is so much to love about this pork: delightful ruby-like rue, quintessential fat-to-meat ratio, appetizing sheen, and slightly caramelized edges. The meat is ultra-tender with a compatible sweet and savory flavor🥰.
Braised fish maw🐟, white mushroom, and Chinese cabbage. Technically, fish maws taste plain but are always the cornerstone of the dish, as they absorb the essence of broth and other ingredients. Each bite of the maw was filled with the fragrance of Japanese white mushroom 🍄– which is pleasantly subtle, with a mild earthy flavor and a mellow burst of umami.
Crab in two ways🦀. Softshell is so versatile that every single part is edible. Here the crab shell was stuffed with fresh lump crab and sautéed onions, then going deep fried in cutlet style. Not too complicated, yet the taste preserved was rich enough – a bit fishy, briny and buttery. The body parts were tossed with salad🥗, complementing a little hint of freshness to the dish.
And some other dishes we had here:
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