影片
更多
2008-12-21
64 瀏覽
This was quite a filling dinner with 9 dishes, which are as follows:Stir-fried shark's fin (炒桂花翅) - light and fluffy as always, it's a great way to start the meal.Charred fatty char siu - pretty decent, but not the best I've had.Braised goose feet and abalone with lettuce (鵝掌原隻30頭鮑跟唐生菜) - very good stuff, although not exactly wine-friendly...Stir-fried tripe (油爆肚仔) - very well done as the tripe had a crunchy, springy texture.Stir-fried lobster with black beans and green peppers (豉椒炒龍蝦球) - delici
Stir-fried shark's fin (炒桂花翅) - light and fluffy as always, it's a great way to start the meal.
Charred fatty char siu - pretty decent, but not the best I've had.
Braised goose feet and abalone with lettuce (鵝掌原隻30頭鮑跟唐生菜) - very good stuff, although not exactly wine-friendly...
Stir-fried tripe (油爆肚仔) - very well done as the tripe had a crunchy, springy texture.
Stir-fried lobster with black beans and green peppers (豉椒炒龍蝦球) - delicious and fresh lobster, with the added kick of black beans.
Baked crab shell (釀焗蟹蓋) - lots of onions to add some crunchy texture, with fresh, sweet crab meat. Delicious as usual.
Deep-fried salt-and-pepper short ribs (椒鹽排骨) - I didn't get around to having this, because our host sent it back complaining about the lack of fat...
Pea sprouts blanched in ham broth (上湯浸豆苗) - one can never go wrong with this...especially when in season.
Claypot rice with preserved meats (腊味飯煲) - we asked for a 2:1 ratio between the liver and preserved sausages (潤腸，腊腸), the usual preserved meat (腊肉), and the wonderfully tasty duck (油鴨). This was a really nice way to wrap up the meal, although all the rice crispies (飯焦) were gobbled up by one person...
I finished with a bowl of almond cream (杏仁露), which was fragrant yet not too sweet.
original blogpost with note on wine: http://chi-he-wan-le.blogspot.com/2008/12/lafleur-vertical.html
張貼