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2021-05-28
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Birthday dinner in the private room. This is what we had:黃金脆帶魚- signature dish. Chef only used the middle part of the fish; oil temperature was perfectly maintained: crispy on the outside, spongy on the inside; not oily at all.鹹雞- just the right amount of saltiness; not dry and not too moist; good control of the length of time to 封乾.自製香腸- using 黑毛豬 from China. Yummy.北京烤鴨- crispy skin. 花膠黃魚羹-蔥燒遼參- my favorite dish of the night. Texture of sea cucumber was perfect; went very well with the 大蒜木耳鹽鹵豆腐
黃金脆帶魚- signature dish. Chef only used the middle part of the fish; oil temperature was perfectly maintained: crispy on the outside, spongy on the inside; not oily at all.
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鹹雞- just the right amount of saltiness; not dry and not too moist; good control of the length of time to 封乾.
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自製香腸- using 黑毛豬 from China. Yummy.
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北京烤鴨- crispy skin.
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花膠黃魚羹-
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蔥燒遼參- my favorite dish of the night. Texture of sea cucumber was perfect; went very well with the 大蒜
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木耳鹽鹵豆腐- the hint of 焦香 gave the tofu a smoky burnt flavour. This special tofu was only available here.
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沙蒜豆麵- a smiley egg for the birthday star. Loved the texture- thick vermicelli made by green beans.
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蘿蔔片- signature dish. Made with 黃酒豉油. Only the middle parts of very big turnips were used.
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紅燒乳鴿- ok
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外婆菜+饃饃 (鬆糕)
鯧魚焗飯- yet another signature dish. Only the meat in the middle of the fish is used, deboned of cos.
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As dessert: 麻糍- crispy outside with peanut filling inside.
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In summary: very fine Chinese cuisine. Recommended. Not cheap tho.
張貼
