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2017-01-28
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What a great way of starting Chinese New Year by gathering with friends and family having delicious and photo worthy food.The restaurant is spacious and I love the way the lights are aligned.Cute steamed bun samplesTruck of mushroom steamed buns:Black rosesWe started with the Social Prosperity Toss (“Lo Hei”) which is laid on a bright sheet of pink paper.After mixing, it was ready to eat and I loved it because it was finely shredded vegetables.Here were the other dishes that we had:Stunning char
The restaurant is spacious and I love the way the lights are aligned.
Cute steamed bun samples
Truck of mushroom steamed buns:
Black roses
We started with the Social Prosperity Toss (“Lo Hei”) which is laid on a bright sheet of pink paper.
After mixing, it was ready to eat and I loved it because it was finely shredded vegetables.Here were the other dishes that we had:
Stunning charcoal custard buns brushed with edible gold paint on top with a runny custard centre.
Soft and fluffy with the right level of sweetness.
It was my first time drinking this watershield soup with fish balls and I loved it because the watershield leaves look like pond leaves with a slimy viscous coating and the fish balls were like marshmallows and whipped egg white balls which break when you touch them.
The chicken and coconut in clay pot soup was also good because there was a strong chicken and coconut taste that was really sweet.
Next were the stunning ‘cherry’ (foie gras) costed in red wine glaze.The cherry goose liver was velvety and fragrant complimented by the mouth watering red wine gel coating.
We also had the hairy crab with Chinese wine.The crab meat was infused with a fragrant sweet wine taste.
The dim sum platter gives you a good variety because it is boring when you have three or four of the same type.In this steamer you get squid ink prawn dumpling, mini runny taro bun, lemon prawn dumpling, crab dumpling and a sweet red date pudding.
My favourites were the prawn and the mini taro bun.
The pork knuckles in sweet vinegar sauce must be ordered because they are so soft and gelatinous.
For veggies we had spicy cauliflowers which were jazzed up by the spices.
I didn't try the pigeons but they were apparently very good.
To finish, we had some great desserts, my favourite was the coconut sugar sago palm. The sago balls were big with a good chew.
The duo panna cotta (pistachio & durian) were also good.
張貼
