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2013-04-11
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Date of visit : 5 Apr 2013 (Fri) 8:30 pmNo. of diners : 2Average cost per head : $160 (with $50 corkage)Food quality : 8.5/10Environment : 8.5/10Service : 8.5/10Value-for-money : 8/10Overall rating : 8.4/10Maureen is noodle shop with a clean menu. The shop rests on an inner lane from the Queen’s Road East. From the waitress, the menus for lunch and dinner are the same, just that the price will be cheaper for lunch sets. They have a clean menu in terms of choices and cooking style. From the open
Date of visit : 5 Apr 2013 (Fri) 8:30 pmNo. of diners : 2
Average cost per head : $160 (with $50 corkage)
Food quality : 8.5/10
Environment : 8.5/10
Service : 8.5/10
Value-for-money : 8/10
Overall rating : 8.4/10
Maureen is noodle shop with a clean menu. The shop rests on an inner lane from the Queen’s Road East. From the waitress, the menus for lunch and dinner are the same, just that the price will be cheaper for lunch sets. They have a clean menu in terms of choices and cooking style. From the open kitchen there sit 2 sous vide (slow cook) water bath containers and a vacuum machine. A few of the dishes are cooked from them.
Last order at 9:30 pm and I would recommend visiting no later than 8 pm so as to enjoy the food without rush and synchronize with the slow cooking method.
a) Grilled Japanese Abalone 燒吉品鮑魚 ($30) – 8/10
At $30 we couldn’t expect anything larger than a matchbox. The abalone was slow cooked in soy sauce first and then lightly grilled on the outside.b) Beef Short Ribs Cooked 48 Hours with Chinese Radish Sauce 48小時慢煮牛仔骨 (set for $103 with noodle and soup) – 8/10
The short ribs were quite meaty and already de-boned. They were tender, moist and cooked well done, however, I would prefer a medium rare beef to add a more chewy texture.c) Salmon Sous Vide Canto Style 鮮味低溫浸三文魚柳(set for $103 with noodle and soup) – 9/10
As a local Chinese, I loved this dish as it resembled that of a traditional steamed fish. Slow cooking kept the tenderness and moisture of the fish, together with the slices of ginger and soy sauce. I felt like eating grass carp belly 鯇魚腩 at home.d) Sichuan Dan Dan Noodle 分子撈麵(Noodle Set) – 8.5/10
There is only one type of noodle served in the shop - a fusion of dan-dan noodle 擔擔麵 (Sichuan style) and Southern wanton noodle 雲吞麵 (Canton style). Rather than the traditional dan-dan noodle in a soup base, the egg noodle was first boiled, drained and then seasoned with peanut and sesame dressing. Don’t forget to ask for an additional dish of home-made chili sauce to spice up the noodle.e) Chinese Homemade Broth 香濃秘製老火湯 (Noodle Set) – 9/10
Soup of the day was winter melon, conch and chicken soup冬瓜响螺煲雞湯. The soup was rich in flavour and no trace of oil on its surface. The winter melon was stewed to give a texture.04.2013
題外話/補充資料：
[i][b]Q : When will I go again?
A : For lunch or dinner, likely months later when they change their menu.
Q: What will I next order?
A : New dishes if available.[/b][/i]
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
