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2009-01-12
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I had dinner with my parents last week. The lamb samosa (~HK$40) is freshly prepared and authentic - it is made of pastry like wrapping instead the "spring roll" wrapping in other Hong Kong restaurants. The fish tikka (~HK$108) is superb. 4 big chunks of mackerels served on hot sizzling plate giving out the aroma of fish. The fish is fresh with no fishy smell and very tasty.The mud pot lamb curry (~HK$85) is tasty. The lamb is tender and the sauce made of tomato and herbs is great with rice
The lamb samosa (~HK$40) is freshly prepared and authentic - it is made of pastry like wrapping instead the "spring roll" wrapping in other Hong Kong restaurants.
The fish tikka (~HK$108) is superb. 4 big chunks of mackerels served on hot sizzling plate giving out the aroma of fish. The fish is fresh with no fishy smell and very tasty.
The mud pot lamb curry (~HK$85) is tasty. The lamb is tender and the sauce made of tomato and herbs is great with rice.
The lamb fried rice (~HK$80) is also wonderful. It has a lot of tender lamb chunks and with special kinds of herbs that distinguish it from cantonese fried rice. Impressive.
The tandoori chicken (~HK$90) is the most ordinary with no surprises. Yet it is OK.
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