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2020-07-12
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Despite the big presence of mainland Chinese in Hong Kong, itis a bit difficult to find good regional chinese restaurant here, and that'sthe reason why i was attracted by this restaurant. The owner is originally fromXinjiang, and opened this restaurant to recreate the flavours of her hometown,the most western region in mainland China. The style of this cuisine is verysimilar to middle east, one would say even to western cuisine. This area iswidely occupied by wonderful natural landscapes, with h
is a bit difficult to find good regional chinese restaurant here, and that's
the reason why i was attracted by this restaurant. The owner is originally from
Xinjiang, and opened this restaurant to recreate the flavours of her hometown,
the most western region in mainland China. The style of this cuisine is very
similar to middle east, one would say even to western cuisine. This area is
widely occupied by wonderful natural landscapes, with huge variety of produce
and great supply of lamb, with sheep that wander freely in their lands.
We ordered a few dishes to share in order to try as much as
possible. We got noodles with lamb, tomato and bell peppers, which came in
quite a big portion full of colors and flavours . This was a very good job by
the chef, since I do believe is not easy to blend together many vegetables and
lamb but it was tasty and good. This dish was spicy, lovely spicy.
My eyes were caught on the menu by the "da pan ji",
literally "big plate of chicken", a typical plate which is quite
difficult to find. The style it was cooked was a bit different from the
original, but still enjoyable. On the bottom of the plate, filled with
potatoes, peppers and chicken, there were hand-cut noodles, resembling the
"biang biang mian", which is usually found in the Xi'an area. We were
impressed by the flavour sfrom Chicken
and mixed vegetable with very good bell pepper, perfectly matched with rest of
the flavour.
Next we went with the lamb skewers, which reminded me of the
street stalls the uyghurs used to set up in Beijing to sell them. This was a
very nice surprise. Normally I prefer not to eat meet, but this was very good
lamb, well marinated from by the chef and perfect cooked, smooth and delicious
on the palate. We asked for little spicy, and it was quite enjoyable.
I was able to catch the owner and
ask her if it was possible to have a whole "naan" typical uyghur
bread, which is usually made in stone tandoor oven where the bread is stuck on
the walls and taken out when ready. She accomodated my request, while usually
this type of bread is served sliced in tiny pieces as a side for many of the
other dishes. The bread was quite good and enriched by spices sprinkled on top,
while of course not matching the original one due to lack of the designated
oven to make it. Overall it was a good experience, Congratulation.
We will be back to try more dishes.
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