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2008-08-09
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Last night I had dinner with a group of friends at the Kimberley Chinese Restaurant (君怡閣) in the Kimberley Hotel. The venue was chosen because I had been dearly missing the stuffed suckling pig, and also because we could get a room with TV to watch the Opening Ceremonies of the Olympics while we dined.The food was excellent as usual and I again left the restaurant well stuffed. We had two starters: the braised pomelo skin (柚皮) and the deep-fried fish skin (炸魚皮). Both were excellent, although I m
The food was excellent as usual and I again left the restaurant well stuffed. We had two starters: the braised pomelo skin (柚皮) and the deep-fried fish skin (炸魚皮). Both were excellent, although I missed the shrimp roe in the first and rather enjoyed the added spiciness of the second.
After the prawn and fresh fruit salad (大蝦鮮果沙律), the pig entrail soup with salted vegetable and bitter melon (鹹菜涼瓜豬肚粉腸)was really enjoyable, with some black pepper and spices to pick up the taste. Then there was garoupa done two ways (大海中斑兩味): stir-fried with vegetables (菜元炒斑球) and deep-fried head and tail (鹽燒頭腩). This was also pretty yummy, especially the deep-fried portions.
After cleansing our palates with the veggies (上湯炆大芥菜), it was time for the piece de resistance - the stuffed roast suckling pig (金陵全豬烤金苗). OH MY GOD it was good! The piglet today had only a thin layer of fat underneath the skin, which made the whole experience even better than the last time. I drizzle sauce over the pig and the sticky rice stuffed inside, and I was instantly in heaven. I had seconds.
original blogpost with tasting notes on wine: http://chi-he-wan-le.blogspot.com/2008/08/best-suckling-pig-ever.html
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