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2024-06-01
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I have been a loyal supporter of XRJ since it opened its HK outpost. Tried the Beijing XRJ last year and found it not as impressive as the one in HK. So very excited to be back, particularly when it was dinner organised by the Professional Food Critic. The evening was off to a great start with a string of delectable appetisers. Particularly memorable ones for me were the drunken mantis shrimps and my all-time favourite deep fried cutlassfish. Both of which were incredibly fresh and flavourful.
The evening was off to a great start with a string of delectable appetisers. Particularly memorable ones for me were the drunken mantis shrimps and my all-time favourite deep fried cutlassfish. Both of which were incredibly fresh and flavourful. Cutlassfish were deep fried in sheer coated batter to a delicate crisp.
冰醉溏心富貴蝦
346 瀏覽
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煙燻帶魚腩
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涼拌辣木苗
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椒香鮑魚
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潤燒妙齢乳鴿
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清宮明火雞湯象拔蚌
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清宮明火雞湯象拔蚌
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The showstopper of the evening was definitely the sautéed fish fin with eggs (現拆蟹肉席前炒翅) that was prepared by the table. The fish fin was perfectly sautéed and packed with wok hei. Our room was heavenly aromatic after service.
現拆蟹肉席前炒翅
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現拆蟹肉席前炒翅
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The meal ended with black truffle iberico rice dumplings. I was wowed by the glistening surface when it was served. The glutinous savoury mass marked a very fulfilling ending to the meal.
黑松露黑毛猪梅花肉粽
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To top it off and to the Professional Food Critic’a greatest delight, the restaurant specifically sourced and served us with gigantic bayberries for dessert.
楊梅
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Overall, XRJ remains to be ahead of its game in terms of refined Taizhou cuisine, showcasing the best seasonal ingredients and top culinary skills.
張貼
