影片
更多
2010-12-28
777 瀏覽
The first thing you need to know about this place is, just don't even bother looking at the menu. I've been here thrice; each time I tell the proprietor, this jovial chap, to give me whatever the hell he wants to give me."老闆! 聼你發板啦!"(Apologies for my poor Chinese skills, I'm not even sure those are the right characters; but you get the idea).So, its not an official omakase place, but it might as well be, because the stuff he gives you is amazing. But what you want, might not be the best of what
I've been here thrice; each time I tell the proprietor, this jovial chap, to give me whatever the hell he wants to give me.
"老闆! 聼你發板啦!"
(Apologies for my poor Chinese skills, I'm not even sure those are the right characters; but you get the idea).
So, its not an official omakase place, but it might as well be, because the stuff he gives you is amazing. But what you want, might not be the best of what he has got in the store; and that, ladies and gentleman, is the key to this little but very fine establishment.
I can't really recall what I had the first two times (over two years ago), but this is what he gave me last time:
1) the biggest feck-off lumps of Uni I have ever seen. My friend's (and mine) eyes bulged when it arrived (obviously was thinking of cost consequences as well). It was just pure mouthfuls of palate decadence. They were each as thick and as long as my...heh heh...two fingers put together. In fact; quite a bit longer than my fingers.
2) really fresh snapper, resting on what we thought (initially) was a bed of vermicelli, which was perfectly sauced; halfway through, I realised that the texture of the "vermicelli" was too chewy (in the best possible sense) and irregular in shape; yes, it was shark's fin. We immediately set to picking every single last bit of "vermicelli" that we had callously allowed to fall on the table beforehand
It really is pointless telling anyone what we had there, because you might not be able to get the same things as we did.
The point is, the Chef knows best. Just leave it in his hands. His portions are just about right too. Just don't try and order what you think you will like, because it won't be all that good. I think that's the reason so many people gave this place a bad rating.
I know, for the price (HKD 600 per person) you could get better, maybe, elsewhere, in a much more comfortable setting; but there is just this charm about the place. Its small, its got a sliding door, the Chef serves you what he knows to be his best stuff. You want proof? Two of my friends whom I have taken here are asking to go back. And I am, tomorrow, with one of them.
張貼