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2019-08-25
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Wall city flavour is not new, it used to be a few streets away and now they have moved to the 1st floor at KCP over looking the Walled city park.Finally tried it as a friend wanted to try and it was surprisingly good.I thought it was the usual Chinese stuff but it was more creative than I thought.For the mains, we had suckling pig, beef cubes with honey peppers and Japanese potatoes, Sweet and sour pork fritters, Stir Fried Vegetables and herbal chicken.Started with the soup which was rich and s
Finally tried it as a friend wanted to try and it was surprisingly good.
I thought it was the usual Chinese stuff but it was more creative than I thought.
For the mains, we had suckling pig, beef cubes with honey peppers and Japanese potatoes, Sweet and sour pork fritters, Stir Fried Vegetables and herbal chicken.
Started with the soup which was rich and strong.
The main ingredients in it were morel mushrooms, chicken and blaze mushroom.
I love morel mushrooms because of its intense earthy taste which is also commonly used in gravies.In the soup, there was also dried dates and scallops which gave it a sweet taste.
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Suckling pig:
The fat in the middle has been scraped away so you are left with lean crispy pieces of suckling pig.
It comes with the usual sauces and sugar which can be used for dipping the crispy skin.
++++++++Beef cubes with honey peppers and Japanese potatoes:
This dish was quite sweet with honey complimented by juicy bell peppers.
The star of the show were Japanese potatoes which were crisp and crunchy.
It was a good learning experience having this dish because I have always had an issue with potatoes in Hong Kong.
I always thought that the potatoes were different or they just weren't cooked properly but it turns out that HKers love hard and crispy potatoes which the opposite of Western desired soft fluffy potatoes according to the Chef.
++++++++Sweet and sour pork fritters:
The ultimate sweet and sour pork served Chinatown banana fritter style with a crisp caramelized sweet and sour sauce coating.
I just assumed it was the usual sweet and sour pork with silky sauce threads coming off it when you picked it up but it was far more better than that!
It was pork coated in batter with a caramelized sweet and sour sauce coating.
In UK we call these sweet and sour battered things S&S Pork BALLS!
This was the best sweet and sour pork I have ever had because of the sweet and sour caramelized coating.
It was just like eating a Chinatown banana fritter but with pork inside.
Biting into a thin caramelized batter coating with delicious pork in the middle was just sensational.
The shiny glaze of the pork pieces on a bed of caramelized sauce was just beautiful.
Definitely hats off to the chef because it was so delicious.++++++++
Stir Fried Vegetables:
The claypot is heated then the Chinese broccoli is put in the claypot where it sizzles for a while thus getting aromatic from the ingredients they put in like dried shrimp etc.
The vegetables were aromatic with saltiness from the dried shrimps which reminded me of dishes from Tai O because of the salty shrimp flavours.
++++++++herbal chicken:
Last but not least was the herbal chicken with Chinese wine another one of my favourites because there were lots of herbs in it like red dates, donggwai etc.
The soup was to my liking because of the strong herbs taste and it is also cooked with rice water from congee which keeps the chicken tender while it is being cooked.
++++++++Definitely will take my folks here when they are back so I can challenge them to make it!
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