影片
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2012-11-17
2520 瀏覽
Fried Carp Fish Balls 鳳城鯪魚球 -These were strong in fish taste and springy, actually not many shops do this well nowadays except some local or Macau’s noodle shops. I thought this was easily the best one I’ve had. with Freshwater Clams Condiment Sauce - 蜆介. There seems to be 2 varieties I encounter, one is salt-cured and alcohol fermented in taste. The version here was the fresher variety and also great. Loved it but thought it could have more alcohol influence too. Not too salty. ~ 9
Fried Carp Fish Balls 鳳城鯪魚球 -These were strong in fish taste and springy, actually not many shops do this well nowadays except some local or Macau’s noodle shops. I thought this was easily the best one I’ve had. with Freshwater Clams Condiment Sauce - 蜆介. There seems to be 2 varieties I encounter, one is salt-cured and alcohol fermented in taste. The version here was the fresher variety and also great. Loved it but thought it could have more alcohol influence too. Not too salty. ~ 9/10
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Roasted Pork Stuffed with Chinese Sausage 明爐臘腸卷 -A Signature dish here and not available anywhere else. This was still good but tonight seemed to be a little harder than usual. You can also order the specially ordered Liver Sausage version. ~ 7/10
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Honey Glazed Eel 蜜汁燒河鰻 -I think these were sliced up a little too thinly, and it didn’t had a caramelized glaze. Meat was also not as fat and springy in texture as it should be. I prefer the one at West Villa 西苑. ~ 6/10
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Prawn Toast 鮮明蝦窩貼 -Not the China Town variety, the Cantonese versions usually have a whole deveined prawn fried with Yunnan ham and toast. The texture of this was great and not oily, but majorly lacked real prawns taste. ~ 5/10
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Grouper Fish with Prawn Mince stuffed Mushroom, Broccoli and Egg Puree 龍皇白玉卷 -The sauce is made from Crab Roe and Salted Egg Yolk. An award winning dish and a must order every time. The taste varies slightly over time but this time it was perfectly balanced. The sauce had more egg yolk than crab roe taste but still we loved it the best. ~ 10/10
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Stuffed Pear with Beef Ribs 水晶牛肋肉 -This was this year’s winning dish, but one of the birthday girls tried this during the competition and said the Korean Pear in use was now past the season and has changed to a more sour and harder pear casing. But still the beef was flavourful and tender. ~ 6.9/10
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Gingko stuffed Date, 3 Layered Tofu, Tofu Pouch 福袋三味豆腐 -This dish had people scratching their heads because it had 3 different components unrelated to one another and seemed purely for aesthetic reasons, and certainly tasted so. The date had no point to be there. The trio of Purple Sweet potato flavour, Pumpkin and Soy Tofu layers either had a funky note or didn’t taste like anything. Think it was topped with some undetectable truffle. The right Tofu Pouch was filled with a weak tofu and mushrooms filling. No one got it… ~ 3/10
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Orange and Rose Sauce on Fried Chicken 香橙玫瑰炸子雞 -The fried chicken here always has a thin skin. The sauce? Apparently this is a new dish and others who have tried it previously think the rose was weak tonight. Otherwise enjoyable and moist. The fried Rose Petal on top surprisingly had no rose taste unlike as tasted on another Rose Petal Smoked Scallops dish, another signature here. ~ 6.9/10
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Duo of Sticky Rice 鴛鴦糯米飯 -The name sounds simple but the recipe is very complicated. The bottom pan fried white sticky
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