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2011-10-20
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I was recommended to this restaurant by a celebrity chef in Taipei during a recent visit. We were told that the chef here came from the very expensive leading Hangzhou restaurant in Kowloon, Tian Heung Lau. So my expectation was high.For appetizers, the smoked fish was acceptable, not remarkable. Drunken pigeon had neither pigeon taste nor wine taste. The marinated duck had very little flesh and did not please.The Dong Po pork was fatty, although not very tough. It cannot compare to the one we h
For appetizers, the smoked fish was acceptable, not remarkable. Drunken pigeon had neither pigeon taste nor wine taste. The marinated duck had very little flesh and did not please.
The Dong Po pork was fatty, although not very tough. It cannot compare to the one we had in Taipei, though.
The smoked yellow croaker fish they recommended was horrible. It was stiff as a board, and obviously had been frozen for a long time. No wonder they needed to put a cherry on each eye, so you would not see the sunken eyes of fish long dead.
We ordered noodles tossed with hairy crab roes. The crab roes were acceptable, but not amazing. The noodle was totally unremarkable, and certainly not comparable to those served at Tian Heung Lau in Kowloon. To be fair, per serving here was under $300, but the Tian Heung Lau version, when I last had it over 5 years ago, was already $650.
So, to sum up, this is a restaurant that offers food at modest prices using lesser ingredients to economize. Not what I am looking for, I am afraid.
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