麒藝館 (已結業)

Item: 麒藝館
Rating: 4
Author: yvonne413

Kei Cuisine

4.5

204 食評

味道

環境

服務

衛生

抵食

11746

銅鑼灣

$201-400

粵菜 (廣東) 中菜館

166

yvonne413

等級4

123

I just couldn't wait to have a taste of this newly opened restaurant, focusing on fish maws. Ladies' favourite! Other signature dishes were fascinating as well! As we were still exploring the nice environment, the waiter served us with some bittersweet goji berries from China, for free, as the chef said they were freshly grown and it's great for us to try as a starter. How nice. I could taste the bitterness in it, but my friend said they were just sweet. Haha... funny. I also liked the presentation of their table setting, the bottom plate with Chinese painting of a goldfish and shrimp. Service was great, they changed my plate for me every time I finished a dish. It's important to me not to mix different flavors.

We started with Fish Maw in Jelly Crystal. Oh! I loved it! I just put the whole cube in my mouth and OMG! It melted with strong scent of fish maw and I loved its chewy, gooey texture; I literally tasted collagen in my mouth! Lol... On the side, was their homemade black vinegar jelly. It's very special, and definitely stimulated my taste nerve. Adding a little refreshing sourness to the fish maw was appetizing. Now I was prepared to eat more. ^__^

Fish Maw in Jelly Crystal

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Next one we had was Roasted Suckling Pig with their homemade Fig Paste. Hmm... it's good, but not as extraordinary as I thought. Fig paste matched well with suckling pig and I loved its crispy skin! Just it would be better if it's served boneless.

Roasted Suckling Pig with Fig Paste

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I expected a lot in this Baked Cod Fish with Chinese Rose Wine as well. As a Hong Kong lady, I was just attracted by its presentation! That was amazing, like a piece of art! Don't you agree? It's prepared differently from traditional Western or Japanese style in Saikyoo Miso; however, we were told by the waitress that Romanesco broccoli, the little decorating crab and red cherry radish on the side were all from Japan. Haha... The cod fish was really soft and juicy; however, it's a bit too salty.

Baked Cod Fish with Chinese Rose Wine

Tossed Jasmine Rice with Fish Maw and Abalone Sauce, sounded so fancy!~~ Look at the amount of fish maws inside and I loved the thickness of the sauce. Very fulfilling, but I found it a little bland. At that moment, I wished I still had some cod fish left behind. They would go well together. Haha... Well, all those fish maws has made it up for me.

Tossed Jasmine Rice with Fish Maw and Abalone Sauce

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We never had fish maws for desserts, so we wanted to try this Hylocereus Megalanthus. It's different from any kinds of jellies. It's got different textures in each layer; with refreshing yellow pitaya on top, fruity jelly with strong scent of fish maw in the middle, and thick and chewy fish maws at the bottom. It's definitely worth a try.