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2009-02-02
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Situated at Tai Wai just next to another great eatery, Fung Lum, it is perhaps just natural for foodies to draw comparisons between the two places. Having recently been there for dinner with my friends, I feel obliged to share with you our happy experience with this place Sure, the similarities of the 2 are striking: the traditional, old-styled Cantonese cooking school that both of them obviously belonged to; the elderly, mature and in general efficient (though sometimes a bit "indifferent" and
Sure, the similarities of the 2 are striking: the traditional, old-styled Cantonese cooking school that both of them obviously belonged to; the elderly, mature and in general efficient (though sometimes a bit "indifferent" and "strong-charactered") wait staff that they share; the somewhat "expensive" prices on their menus; and, of course, the signature dishes that each of them boast: roast pigeons and tofu dishes. On the other hand, the decor over here is obviously more "modern-looking" as compared to its neighbour next door, and hence may be more acceptable to the younger generation of food lovers. Still, nice decoration without good food is like marriage without love, I guess, and despite the initial glamour, sooner or later it will lead to its own demise.... ....
Well, let's get back to the main business then. The 9 of us arrived early (6:30pm) and we were prompted seated. We decided to order some of the "specialty" dishes together with some "ordinary" dishes in order to test the culinary skills of our chef. The first dish to appear was the signature roast pigeons, 3 of them in total, which was already more than enough for the 9 of us to share. Though they could hardly be called "baby pigeons" judging from their sizes, the meat was tender, juicy and succulent, the skins were crisp, and they arrived piping hot - all hallmarks of good roast pigeons, totally on par with the ones served by its neighbour, if not even better ! This was truly a dish par-excellence, and we would recommend it without any reservation. As we wanted to reserve our appetite for the later dishes, we decided to forgo the pigeon liver that was provided with the dish this time ... ...
The next specialty dish to arrive was the "paper-wrapped chicken" (紙包雞), again no doubt a product of old-styled cooking school, and was another pure delight - the chicken were heavily marinated with black soya bean sauce and cooked (? steamed) in a paper wrapping, which certainly helped to retain the flavor of the dish. The chicken meat was very tender and juicy. Although we could hardly expect fresh chickens these days, this dish was nevertheless executed to perfection thanks to the skills of the chef. This is one dish which you would not want to miss when you visit this place
The next specialty dish to arrive was the deep fried bean curd, which was again very nicely done, with cripsy skin and inner parts which literally "melt" in your mouth. Although there was no inner filling for the bean curds, they did not taste bland at all. Not even a hint of greasiness was noted. Interestingly, they provided white suger as a condiment for the bean curd, as opposed to salt or soya sauce, and the effect was unexpectedly good. So, to sum up with another cliche - this is a must-order item !!
The next dishes to arrive were the "ordinary" ones, but again they were hardly ordinary in terms of taste or presentation. The spare ribs cooked in orange sauce was quite impressive - not only was the ribs very tender, they actually added lots of orange pieces to the sauce which greatly enhanced the flavor if the dish. The green vegetables boiled in "golden" and "silver" eggs was also quite good and was indeed a welcome relief after the more heavy dishes.
Then came the last order of the evening - the fried gelatinous rice with preserved meat and sausages. Although it was listed for 4 persons only, there was already enough for each of us and more ! The dish was not greasy and the rice was nicely fried, being neither too dry nor soggy in texture. A truly impressive finish to our feast ... ...
But wait, we were not quite finished yet, for deserts were yet to come ! The complimentary desert of the night was none other than the famous 豆腐花; which was smooth, silky and tasty - a perfect sequele to our heavy meal ! Apparently this dish was home-made by the restaurant chef and hence the high quality was assured.
In short, we had a most enjoyable evening. This is one place that we will definitely visit again before long.
PS sorry folks no pictures here, as good food is to be primarily appreciated by taste buds and not the eyes ... ... ha ha
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