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2021-06-06
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Part one of the amazing experience at Wing, VEA's new sister restaurant. Thanks to @hkfoodsnob for hosting and getting us the lovely private room with a terrace and an exclusive bathroom!Going to focus on starters here and the soup. First pic is the best dish out of the four appetizers, seasonal firefly squid with yunnan chili and bull kelp. The squid were all so plump and juicy, my fav. Second is the super tender south african in hua diao wine. Then there's snap peas with housemate preserved po
Going to focus on starters here and the soup. First pic is the best dish out of the four appetizers, seasonal firefly squid with yunnan chili and bull kelp. The squid were all so plump and juicy, my fav. Second is the super tender south african in hua diao wine. Then there's snap peas with housemate preserved pork belly. And the lastly the mala aveyron lamb belly with celtuce, nice mala sensation.
The soup was a super thick wing fish soup with Taiwanese cabbage, a Japanese sweet prawn on top and tai o dried shrimp at the bottom. The soup was so rich it made it thicker than usual. Can't live without soup
Had to feature the off menu item of the day, which also happens to be the catch of the day at the wet market which @chefvickycheng picked up for us. These crabs were stuffffffed with roe and the sweet crab meat was almost falling off the shell with a slight touch because it's also the season for crabs to change shells, making the usually messy routine a relatively simpler ordeal.
Then there's the first main of the evening, the wagyu charsiu. It was tougher than I expected but it had a really nice char to the 'char siu'. Keep scrolling for more glorious pics of the crab, and you will also see the second main: the king crab congee. One of the highlights of the meal, it was full of crab meat and other generous toppings it was like a rich crab paste rather than a congee, and we couldn't have asked for better.
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