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2018-12-04
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Last week, I and my friend went to Cheung Sam Cuisine in Western District (Sai Ying Pun). The chef (Ken) specialises in Western cuisine but in the past has also worked in vegetarian and fusion establishments. With a lot of experience under his belt, Ken's dishes are beyond delicious. Take a look at something as simple as their soups of the day, he is able to make it delicious and creamy without adding flour like a lot of other restaurants. The pasta is creative classic with a twist, at fir
Take a look at something as simple as their soups of the day, he is able to make it delicious and creamy without adding flour like a lot of other
restaurants. The pasta is creative classic with a twist, at first glance it looks like a simple spaghetti bolognese but they have added in chili power
to heighten the flavour and egg........., using egg yolk to complement the pasta. Another stand out dish is their duck and onion oil pasta, the duck is first infused in their special sauce and cooked over a slow fire. Just before serving it will be seared in a pan so that the skin is crispy and the meat
is tender. The onion oil sauce combines four different oils to create a sauce with many flavour layers.
And also they are created their own drink : The tea has a natural blue hue but once lemon is added it becomes a beautiful purple. We love it very
much and definitely will come back to try other dishes.
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