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2022-06-05
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Restaurant is a favorite amongst the SPCC gang, as the owner is an alumni. This time I decided to tag along for dinner. Here’s what we had. Appetizer: 豬手and plate of pickled carrots.First to come: trio of deep fried dishes (which went very well with the champagne):琵琶豆腐 (went really well with their secret sauce)蝦多士炸蟹鉗冬瓜盅- very 足料咕嚕肉順德煎釀鯪魚- normally not a fan of 鯪魚 but this was good: crispy on the outside and meaty inside.鵝掌柚皮- unfortunately too salty for me.蟹肉炒良奶- exceptionally good. Very light a
Appetizer: 豬手
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and plate of pickled carrots.
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First to come: trio of deep fried dishes (which went very well with the champagne):
琵琶豆腐 (went really well with their secret sauce)
蝦多士
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炸蟹鉗
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冬瓜盅- very 足料
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咕嚕肉
順德煎釀鯪魚- normally not a fan of 鯪魚 but this was good: crispy on the outside and meaty inside.
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鵝掌柚皮- unfortunately too salty for me.
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蟹肉炒良奶- exceptionally good. Very light and fluffy.
瑤柱桂花炒魚肚- interesting. Unfortunately had turned cold by the time I got to it.
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豉油雞- loved it. The sauce was excellent. Server indicated they used 冰鮮清遠雞. I can prob get a takeaway one day.
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豉油王大蝦- loved this too. Very fragrant.
豉汁聖子皇煎米粉- very crispy. Was a teeny bit too spicy for me tho.
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Dessert: 西米蓮蓉焗布甸. Not too sweet. Went very well with the Sauternes.
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In summary: ate well indeed, and at $680 per head, good value for money. Excellent choice for big group wine dinners.
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