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2009-09-08
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Haven’t been here for quite a while and some of the staff has left. I miss the head waiter/manager guy who would always greet us in Shanghainese (a test for me, but I try to manage lol).We were a party of around 12 hearty eaters, and the following were the dishes: Appetizers in order of yummiliciousness-Smoked egg: Still tasted the same with the right amount of smokiness and salt/pepper balance, and the yolk was cooked just right, creamy on top but well done underneath. “Oil bombed” fried shrimp
We were a party of around 12 hearty eaters, and the following were the dishes:
Appetizers in order of yummiliciousness-
Smoked egg: Still tasted the same with the right amount of smokiness and salt/pepper balance, and the yolk was cooked just right, creamy on top but well done underneath.
“Oil bombed” fried shrimp: This was slightly sweet but very fragrant, would have been good with some nice cold beer hehe.
Salt water duck: Not too salty and the duck meat was firm but not tough; there was still quite a bit of duck taste in it.
Cold braised beef brisket and tendon: Good taste, beef was tender but not overly soft, flavour was not too sweet.
Shredded dried tofu “soup”: this had great flavour for soya bean fanatics, especially the soup.
Mains in order of yummiliciousness-
Claypot fishhead: Voted best-in-town by me lol. The fish head was ginormous, the soup at the right temperature and had the right amount of flavour. The green bean sheet was a bit broken up, but still had some bite. Definitely value-for-money at $230 and still maintains its well-deserved titled imho.
Crab with rice cake: I always think that this is a bit greasy, but the rice cake had such a great chew-factor that I couldn’t help myself to it. The taste was good, the crab was meaty but the rice cake was definitely the star of the show in this one.
Fried yellow eel with bean sprouts: too greasy for me, I had only a small spoonful. The eel was very succulent though and I could taste it quite well.
Spring onion chicken (?): This I didn’t have time for and only tasted a small piece of at the end of the meal. The few time I’ve had this before, the chicken had a crispy skin and the sauce was very fragrant with lots of spring onion.
Honey ham with flour wrap: This was very disappointing. The ham had some taste and a thin strip of fat on the edge, but I think the watery sauce had taken over with its
sweetness. The flour pockets were nicely done, but it was a bit difficult to put the slice of ham and fried tofu sheet into it as it was not opened but sealed on three sides. There were also thick pieces of sweet potato, ginko nut and lotus seed. These were all overcooked into mushiness with no distinct flavours left at all. A great pity, especially that the dish isn’t really that hard to make and the ingredients had a lot of potential.
Dim sums in order of yummiliciousness:
Siu lung bau: standard maintained, this had a lot of good porky flavour. The really good vinegar they serve here also helped in balancing the richness of the taste. Thinking about the vinegar is a pretty heady experience already rofl!
Steamed veggie buns: as great as usual lol. The skin was so fluffy and light, and the filling of bak choi and mushroom very generous.
Sesame cake: I am not a great fan of this one. It was too dry and thick. I think they’ve done better before.
We were all stuffed at the end, was it any wonder though lol?
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