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2016-02-02
4814 瀏覽
Che’s has a $398 set menu which provides a good sampling of classic Cantonese cooking and showcases the skill of this excellent kitchen.We started with a subtle but fully flavored thick fish soup with egg white and a bit of tiny diced organic tomato.The South African abalone and duck foot in what I believe was abalone sauce was perfectly cooked with the abalone just chewy enough and the edible part of the duck foot tender.A fried slice of giant garoupa was paired with tender stalks of choy sum,
Abalone and duck foot
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1 讚好
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Custard buns
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Fried garoupa and choy sum
105 瀏覽
1 讚好
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King prawn on noodles with crab roe
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Marinated fungus
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1 讚好
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Mushrooms and bean curd sheet
70 瀏覽
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Almond soup
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Fish soup with red organic tomato
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1 讚好
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We started with a subtle but fully flavored thick fish soup with egg white and a bit of tiny diced organic tomato.
The South African abalone and duck foot in what I believe was abalone sauce was perfectly cooked with the abalone just chewy enough and the edible part of the duck foot tender.
A fried slice of giant garoupa was paired with tender stalks of choy sum, delicately sauced with just the pan juices.
A dish of large shiitake mushrooms and bean curd sheet in a rich brown sauce was also delicious. The mushrooms were very tender.
A king prawn nestled on a bed of thin wheat noodles with a sauce which included crab roe was elegant.
A thick almond soup with egg white provided a perfect finish along with a very good custard bun. The soup was ever-so-slightly sweet and the bun dough was soft with an appropriately sweet filling.
Overall, we were very impressed. We had eaten at Che’s twice before and had had top-notch dim sum. This added to our appreciation of what we think is an under-rated restaurant. Our final bill was $922 which included a small charge for tea and an appetizer of marinated fungus and, of course, the 10% service charge. We thought it was good value for the price.
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