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2016-06-12
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The place was bustling but staff was still quite attentive to the needs of the clientele, which was a feat considering the staff ratio.The food was the reason for our repeated visits to this restaurant under Maxim's Group. The beef cheek was well marinated and very tender. Our all-time favourite was the tiger prawns steamed atop glutinous rice with crab paste which was as enticing as the first time we tasted it; the soft glutinous rice was warming to the stomach (and yes it was fatty, oily, rich
The food was the reason for our repeated visits to this restaurant under Maxim's Group. The beef cheek was well marinated and very tender. Our all-time favourite was the tiger prawns steamed atop glutinous rice with crab paste which was as enticing as the first time we tasted it; the soft glutinous rice was warming to the stomach (and yes it was fatty, oily, rich and guilt-inducing). The stir fry vegetable and bamboo shoots were not bad, but pomelo peel is not a dish one could easily prepare at home so it was worth a try - this was braised long and quite soft. The steamed egg custard with prawns was very smooth - one could taste the fragrance of the Chinese huadiao wine used in seasoning. The dessert, like most Chinese restaurants, was the weakest link. Since Chinese pancakes were out of stock, we ordered breaded scoops of ice cream and custard, which was just average as the breaded coat was too thick and too much sugar was added to the custard.
With the discount from credit cards, this was a great bargain at $170 per head.
張貼
