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2024-03-04
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Dinner. Chef is from 新三興 in the neighborhood. Private room available. Diverse menu.Here’s what we had.泰式瀨尿蝦: using 瀨尿蝦 from Thailand, with balanced flavors. 涼拌象拔蚌: delicately seasoned with a pleasing crunch. 日式吊燒鱔 was a crispy treat; cooked to perfection. The honey sauce on the side complemented the dish beautifully, providing a delightful sweet and savory combination.鹹蛋奶油花竹蝦: rich and indulgent flavors.紅燒自家黑豆腐: pleasant surprise. The tofu was bursting with flavor.乾鍋福建菜花: unfortunately proved to
Here’s what we had.
泰式瀨尿蝦: using 瀨尿蝦 from Thailand, with balanced flavors.
涼拌象拔蚌: delicately seasoned with a pleasing crunch.
日式吊燒鱔 was a crispy treat; cooked to perfection. The honey sauce on the side complemented the dish beautifully, providing a delightful sweet and savory combination.
鹹蛋奶油花竹蝦: rich and indulgent flavors.
紅燒自家黑豆腐: pleasant surprise. The tofu was bursting with flavor.
乾鍋福建菜花: unfortunately proved to be too spicy for my palate.
XO醬陳皮蒸新鮮肉排: delightful flavor combination.
濃蝦湯魚腐浸勝瓜: comforting dish with rich shrimp-infused broth.
黃椒醬蒸走地雞: chicken was tender and moist, enhanced by the pepper sauce.
雞煲翅- rich and flavorful.
香煎鷹鯧魚: with a crispy skin and tender flesh.
鮑魚獅子頭: not all the meatballs had abalone inside; some were stuffed with big pieces of 乾瑤柱, which tasted equally scrumptious.
In conclusion: enticing and diverse dishes- from seafood to meat offerings.
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