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2022-11-30
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Finally back for dinner after the renovation. Interior seems darker than before.Wine list was good. Ordered 2 bottles of burgundy red.Menu we tried was special 4 hands dinner by chef Wong with 大師姐. Here’s what we had.Walnuts as appetizer Deep-fried matsutake mushroom pudding. Tried half as is and the other half dipped in sugar. I loved it: excellent tofu-like texture, but brother pointed to the pool of oil on his dish.Fish broth made with 東星, with strips of鮭魚, mushrooms etc. Celery strips on the
Wine list was good. Ordered 2 bottles of burgundy red.
Menu we tried was special 4 hands dinner by chef Wong with 大師姐. Here’s what we had.
Walnuts as appetizer
Deep-fried matsutake mushroom pudding. Tried half as is and the other half dipped in sugar. I loved it: excellent tofu-like texture, but brother pointed to the pool of oil on his dish.
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Fish broth made with 東星, with strips of鮭魚, mushrooms etc. Celery strips on the side.
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Wok-fried South African abalone with red bell pepper, celery and pine nuts. Loved the variety of textures. Server noted that in the olden days, people would have used pig gut instead of abalone.
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My favorite dish of the nite: braised pomelo peel, winter melon, crab meat and crab roe. Perfect balance of flavors. Yummiest 柚皮 ever.
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Braised chicken wing stuffed with bamboo pith and sea cucumber in abalone sauce. A sustainable version of 仙鶴神針(sharks fin stuffed in pigeon - which boss likes to order at 7th son).
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Nearing the end of our dinner but brother wanted some carbs. So we ordered a 桂花蟹肉炒米粉. (Not in our menu)
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Dessert:
鳳梨酥 displayed on a steaming Chinese chessboard. Spectacular! Took some time for everyone to capture this on their IG stories.
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Fish maw in ginger milk and 松子南乳酥 on the side.
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In summary: elaborate 4 hands dinner. Love chef’s Wong cooking in general; very lucky to enjoy the added bonus of 大師姐.
張貼
