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2012-03-05
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Visited this eatery on Friday 2 March as my friend had never been there and was eager to try. This was my 3rd visit, but a first for dinner. The restaurant was quite full when we got there just before 8 pm, but we were seated immediately as we had already made a reservation. As there were only two of us, we could only order 3 dishes and a noodle to share:1) Fried pork ribs with aged tangerine peel (香酥九製陳皮骨);2) Fish cutlet slices with preserved plum sauce (梅子汁拌炸魚); 3) Fried duck slices with gluti
The restaurant was quite full when we got there just before 8 pm, but we were seated immediately as we had already made a reservation.
As there were only two of us, we could only order 3 dishes and a noodle to share:
1) Fried pork ribs with aged tangerine peel (香酥九製陳皮骨);
2) Fish cutlet slices with preserved plum sauce (梅子汁拌炸魚);
3) Fried duck slices with glutinous rice (香酥糯米鴨); and
4) a dan-dan noodle (招牌擔擔拉麵).
Yes, the 3 main dishes were all fried as they seemed like the most appetising choices on the menu. We note that there were patrons sitting nearby who ordered steamed fish and other tofu dishes, but these did not look very appetising (though I cannot vouch for the taste).
In spite of its name - 香酥九製陳皮骨 - the meat was actually boneless. The fried pork pieces with aged tangerine peel consisted of pork pieces fried in a thin batter till golden brown, and then sprinkled over with what we deduced to be aged tangerine peel that was ground into a powder. The batter was light and crispy, and the meat was not overcooked. There was a mild taste of the peel with each bite, though it would have been nice if they were a little more generous with it. Nonetheless, a delicious dish that would have been great with a beer!
My friend fell in love with the fish cutlet slices that was drizzled over with preserved plum sauce (梅子汁). The fish itself was ordinary, not overcooked. But the essence of the dish lay in the sauce, that was just the right touch of sweetness balanced with a bit of tartness. We enjoyed the sauce so much that we used it as dressing for the shredded red cabbage garnish in the other dishes. It was a great combination too as it took the bitter edge off the cabbage.
The last main dish we ordered, 香酥糯米鴨, consisted of thick duck slices placed atop a thin cake of glutinous rice and then fried. We suppose this was the fusion version of the traditional Chinese fried duck with mashed taro, but it turned out to be the disappointment of the evening. This seemed to be a popular dish as we saw it at quite a few tables, but the fried glutionous rice was more hard than crispy and the duck, while not overcooked, had lost most of its flavor.
I usually buy the instant DIY version of the dan-dan noodles from XiYan to eat at home or in the office, but the one at the restaurant is always better. We ordered the dry version that had a little minced pork, peanuts and their special sauce with ramen. Good!
We were very full after all that food, but given the wide selection of desserts available, we just could not end the meal without having any, so we decided to share the lychee ice cream with osmanthus wine 桂花酒釀荔枝雪糕. The osmanthus in the wine complemented the lychee flavor of the ice cream very well, but for non-drinkers, be forewarned as the wine packs quite a punch.
All in all, a perfect end to an enjoyable dinner!
張貼
