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2021-04-06
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Booked this 2-star Michelin restaurant for lunch using the steal-like Restaurant Week package. Feel like the best booking for this promotion😆- 阿 根 廷 赤 紅 蝦 燴 竹 笙 冬 蓉 羹 -The meal is kicked off by a winter melon soup🍲the best kind of soup Chinese drink on hot summer days (actually kinda sad that summer has come). The soup has a rich chicken and melon flavour, almost like a liquified melon, though I wish it to be less salty🤭 And the bamboo pith added some great crunchy texture enhancing the soup. Th
- 阿 根 廷 赤 紅 蝦 燴 竹 笙 冬 蓉 羹 -
The meal is kicked off by a winter melon soup🍲the best kind of soup Chinese drink on hot summer days (actually kinda sad that summer has come). The soup has a rich chicken and melon flavour, almost like a liquified melon, though I wish it to be less salty🤭 And the bamboo pith added some great crunchy texture enhancing the soup. The Argentine langoustine🦐 is not the best kind but it still serves as an umami bomb!
- 廣 東 點 心 薈 萃 -
This dim-sum trio is superb and showcases the quality of a 2-star Michelin restaurant🤤 Each piece is flawlessly good that I love so much, and the size is enormous. The har-gaw has 3-4 big bouncy and fresh shrimps 🍤 inside with bamboo chops. Excellent one. The siu mai is very delicious with dried scallop shred on top to add extra flavour to the already-so-yummy piece!
My favourite got to be the mushroom dumpling ❤️ Even without any protein, 🍄 can still bring out the strong umami. The skin is very thin but chewy and it manages to hold lots of fillings without breaking. The unified size of the ingredient worths a mention too. A solid 2-star standard ⭐️⭐️
- 百 花 脆 皮 乳 豬 件 -
The is one of the signature dishes here👍🏼 Roasted pig is always an underrated siu mei 燒味but chef injects some creativity to elevate this siu mei. The frying technique is amazing here. The thin layer of skin is as crispy as chip while the stuffed minced shrimp is bouncy with perfect doneness. How amazing texture combo it could be🤯 This piece contains the knowledge and experience of the master chef behind. Look at Pic 3 for the intersection.
The layers of skin and fat are perfect. The thin layer of fat melts instantly in mouth to offer extra greasy flavour and serve as the jus to bridge the pig and shrimp😋 It worths every penny to add this additional dish💕- 脆 炸 厚 切 鹿 兒 島 梅 肉 配 濃 茄 醬 -
Another deep-fried dish with perfect execution. See Pic 4 and you will find the pale pink core of the pork🐖 The meat is juicy and tender which thin batter on the outside. Though the presentation is not great but the choice of tomato 🍅 is super smart. This one is very aromatic with bold citrus and sweetness which balances the heaviness of a big deep-fried pork chop. There are over thousands of variety of tomato and this selection shows how thoughtful the chef is👨🏼🍳
- 燒 汁 乾 煏 牛 肋 骨 -
Another additional dish from the promotion menu. The slow braised prime rib is unbelievably tender and the bone goes off with just a touch. The house gravy is their secret weapon😋 It has super rich and deep flavour that lingers in your palate. No wonder why this dish would be recommended by the Michelin Guide👍🏼
- 鮑 汁 鮮 菌 雞 柳 燴 寬 麵 -
The noodle is a bit of a let down to be honest🤦🏻♂️ The noodle is soft like tofu as it is overlooked for triple of the times. You can hardly eat it with chop stick since the noodle will break into half instantly... The taste is alright but nothing special. Feel like a carbs dish on the menu just to fill your stomach🥲
Lastly, the dessert time! I have to emphasise I am not a big fan of Chinese dessert and I still am not 😂 So I do not have high expectation and am easily surprised by a quality one😆
- 流 沙 燕 窩 煎 堆-
This is the kind of 煎堆 I like. Thick skin with crispy exterior and chewy interior. I am not sure why some people love the thin skin with only crispy texture since I think the chewy glutinous rice skin is the whole point of this pastry🤣 The egg custard inside is smooth and full of aroma🧡 It is some amazing deep-frying technical again. It is definitely not easy to fry one with runny filling and this one is perfect and the inside is totally not soaky👍🏼
- 桂 圓 紅 棗 糯 米 粥 -
I am actually quite sad about the sweet soup of the day. I do not like Chinese sweet soup, particularly this one 🥲 And this one is definitely not a well executed one too with quite obvious sourness🤦🏻♂️
Overall, the dining experience is very good with many quality dishes. The highlights are all the frying ones😋 But I do expect more from a 2-star Michelin, especially the service. We added two dishes but they didn’t care about the pacing at all, and the original pacing is already a bit rushed🤥 Having said that, this meal is totally a steal that I would recommend for any first-timer🙌🏼
張貼
