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2015-03-13
3215 瀏覽
As I was not brought up in Hong Kong, this was the perfect experience for me to try the dishes of the past because not many restaurants serve these dishes.All these dishes are available until the end of March!★☆★☆★☆★☆★☆★☆★☆★☆★☆★Trio delightsn the plate were Deep-fried crab meat fritters, Roasted sliced pork and chicken liver with honey accompanied with crispy fried milk.To my knowledge, not many places serve the roasted sliced pork with chicken liver and the only one I have heard of is called Ta
All these dishes are available until the end of March!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Trio delights:
To my knowledge, not many places serve the roasted sliced pork with chicken liver and the only one I have heard of is called Tak Lung located in San Po Kong.
Over the new year I tried a lamb version at YUE.
The one here is surprisingly good because the liver is surprisingly velvety which goes extremely well with the tasty roast pork. There was a slice of fat too which always comes with it that I never eat.
The crispy fried milk was a really good because it was savoury with a texture like tofu.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Double boiled quail broth with bird’s nest:
Traditional sautéed boneless chicken wings stuffed with Chinese ham and bamboo shoot:
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Braised spare ribs with deep fried buns:
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Coddled Chinese lettuce served in fish broth:
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Double boiled pear with sea coconut :
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Shang Palace dessert tree:
On the dessert tree were glutinous rice balls filled with mango and pastries.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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