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2011-10-25
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It's my farewell dinner. I have been working at this organisation for over 2 decades. For my farewell dinner, as there are only 3 of us left in the company, we asked 5 ex colleagues to come back to celebrate with me. With 8 people's healthy appetite, we were able to order one of the sets for 8-10 people.It was my choice to come here. I have heard my colleague say that they serve good honest Peking food and the restaurant has been around for a long time. But since I live on HK island, I haven't t
It was my choice to come here. I have heard my colleague say that they serve good honest Peking food and the restaurant has been around for a long time. But since I live on HK island, I haven't tried many of the old favourites on Kowloon side. When I first walked in, it was like stepping back into the 60s and it reminded me of the Pine and Bamboo restaurant in Happy Valley that closed years ago. The waiters looked like they had been there since the 60s too.
Our food arrived quickly
The vegetarian rolls were big rolls of bean sprouts and chives wrapped in bean curd sheets. I don't think I have had this dish before and I really like it
Fried egg white with crab is a dish I am not keen on but colleagues said it was nice
The shark's fins soup is famous here. For the price, there is a lot of fins unlike in restaurants where you only find one or two sad fins swimming around in soup thickened with corn starch. The soup was rich and tasty and although I try not to eat shark's fins anymore, have to say this was one of the best dishes of the night
The soup came with these baked mantou buns. They are what ancient people eat to fill themselves up. They are made of flour and water alone and are dense in the middle. I guess it's more the fun of eating them rather than for taste as they taste slightly sweet but has no other flavour. We tried to have only a quarter each.
The star of the show has to be Peking duck in a Peking restaurant. The duck was not fatty but it did not have a tender texture or much of a full duck flavour
Sweet and Sour fish was big and tasted nice. I am not sure what fish it was but it had a thick skin. Just as well it was deep fried, otherwise the skin would be very chewy
Ah, a Peking home favourite. Genuine steam pork and vegetable dumplings. The filling can vary tremendously but whatever it was, it was good as we finished the whole plate of 20 dumplings quickly
I surprised myself by liking this fried broccoli dish most. I don't know how they did it but it was crispy, tasty and done perfectly.
As I am not a fan of most Chinese desserts, I left my colleagues to the souffle balls. I think they said the batter was a bit doughy
This is the sort of place where you can pig out, talk loudly and not worry about the cost. The dinner with a few bottles of beers and some soft drinks came to $1800 for the 8 of us. I hope these types of restaurants can remain as there are very few left. They are great for nostalgia.張貼
