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2021-05-13
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I like coming here for the sea cucumber and desserts.Sea cucumber with the crispy skin is done exactly the same as Howard’s Gourmet, and my friend said the chef used to work there. It was piping hot, soaking in chicken broth. This time the skin was a bit burnt, but still yummy.Another must-try dish was the話梅豬手: sweet and sour balance was just perfect. Everybody loved the spicy and sour soup with noodles. Since I don’t take spicy, I can’t say how good it is.For carbs, I ordered some mushroom buns
Sea cucumber with the crispy skin is done exactly the same as Howard’s Gourmet, and my friend said the chef used to work there. It was piping hot, soaking in chicken broth. This time the skin was a bit burnt, but still yummy.
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Another must-try dish was the話梅豬手: sweet and sour balance was just perfect.
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Everybody loved the spicy and sour soup with noodles. Since I don’t take spicy, I can’t say how good it is.
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For carbs, I ordered some mushroom buns for myself. Normally ppl eat these during their dim lunch. Tasted as interesting as they looked- with aroma of Chinese mushrooms and truffles in the bun texture.
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Everybody loved the 焗蟹蓋 as well. (Since I’m not a fan of crab, I think 焗蟹蓋 tastes the same everywhere.)
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We also ordered a variety of appetizers : char siu- pork was from Kagoshima 鹿兒島. Meat was juicy, firm but not chewy. 半肥 with crispy sides 😋
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Roasted sliced potato with sesame
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九肚魚
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Stuffed tomato
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Other dishes we tried were the海南雞- meat was fresh and tender
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Stewed wagyu shoulder with spring onions
Vegetables with bean curd sheet.
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Desserts- 黑糖糕，合桃酥，冬茸酥. All very yummy. Pastry was perfectly done, with right amount of sweetness.
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In summary: skilled chef. Will def keep returning, prob will try the dim sum lunch as well.
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