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2012-01-13
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We had a department dinner here and reserved a large room for 2 tables of 24 people. There was a private, nicely decorated and spacious toilet, and a water feature on the balcony outside our room, I suppose it's more for smokers than the view, but it was a nice touch. The place is cleverly divided so that it creates a sense of coziness without feeling boxed in, and the tables were adequately spaced apart so that the noise pollution level was under control. We had 2 dedicated staff for our room a
The dishes were simple yet elegant, the thousand year old egg with pickled ginger was a cleansing dish, with a very gooey yolk in the black eggs. The duck roll in bean curd looked nice, but I found the duck too fatty and the fat had congealed into whitish lard, and there were bits of gristle, cartilage and skin all rolled into one. Maybe using leaner duck breast meat and serving it warm would have been better. The roast pork was delicately cut into small bite-size pieces, and it was tasty but the skin wasn't crispy enough.
Then we had a ginormous king prawn that was served with a slice of honeyed ham, the presentation was a little too simple, as the white prawn meat sat forlornly on the white dish with a piece of red ham that happened to be next to it. Nonetheless the shrimp meat was firm without being chewy, and it was a very gently seasoned dish that was not too heavy.
The "water duck" soup was rich, flavoursome, but not oily at all, and the meat from the duck fell off effortlessly and was accompanied by a chili soy sauce for dipping. The roast chicken was succulent and again, seasoned perfectly, and did not leave a salty aftertaste. The citrus vinegar dipping sauce on the side also helped to freshen it up.
The fish fillet with celery was well executed, and I really appreciated that it did not have clumps of flour or lumpy sauce from the flour used in preparing the fish that sometimes appears in other places. Then there was a big pot of curry beef with cheung fun that was quite popular with the crowd, probably because it wasn't served with the usual carb such as vermicelli, ho fun, or rice.
The shrimp roe pomelo skin dish had 3 large piece of pomelo skin and was covered in a thick but not gooey sauce, and I like that the shrimp roe was not overpowering the delicate flavour of the pomelo, which had soaked up all the goodness of the broth. The fried kale was verdant green, with a firm and crispy texture. Lastly the almond sweet soup was mildly sweetened but very tasty.
All in all, good for a nice Chinese meal, and a very good option for taking friends from out of town to.
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