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2021-05-09
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Recommended esp for those who tried and liked Howard’s Gourmet but preferred a more affordable version. Chef here, Mr Cai, is the brother of Mr. Howard. Whilst Mr. Howard’s cooking takes on a more molecular approach, Mr Cai also adds his own twist and character to Chiu Chow cuisine. Here’s what we had.烚花甲- clams steamed in garlic, bits of herbs and chili, with added touch of vinegar.錦繡石榴球- shaped like the 石榴花 (hence the name). They looked like little handicraft pouches to me. They were bits of v
烚花甲- clams steamed in garlic, bits of herbs and chili, with added touch of vinegar.
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錦繡石榴球- shaped like the 石榴花 (hence the name). They looked like little handicraft pouches to me. They were bits of vegetables wrapped in thin layers. Very refreshing with the pumpkin sauce.
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澄海鵝頭拚盤- included 鵝肝 and 鵝腸。
The chiu chow 鵝 is found in the 澄海 area (hence the name). It has a big tuft on its head and a prominent jaw, resembling a male lion, so is also called 獅頭鵝. It can be as tall as up to a man’s waist and weigh up to 20-30lbs, so meat is usually firm but not tough.
I felt weird eating the head, so I didn’t.
Tasted the liver tho, soft but didn’t feel as oily as the French foie gras, texture felt more like 嫩鴨血，smooth but a bit chewy.
鵝腸 tasted very爽口 。
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鮑汁竹笙燴蹄筋- loved tendons. The bamboo shoot soaked up all the abalone sauce. Everything was well balanced.
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Some of my friends went for the Chiu chow sharks fin (served per bowl). I didn’t order so can’t comment.
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芋頭炆馬友- I love 馬友, but always had it steamed. This was a novel idea to me- first frying the fish then putting in the pot to stew with pieces of taro. As expected, the 馬友 was meaty and didn’t have any fishy taste. Actually tasted good matched with the sweetness of the taro (which I didn’t normally like).
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肉餅蒸梭子蟹- the 蟹膏 had seeped into the pork, there’s aroma of crab when eating the pork, in return could also taste the juice and oil of the pork when eating the crab- perfect combination!
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豬油漬春菜煲- 春菜 is also a Chiu Chow specialty , looks a bit like芥菜，but delicate and sweeter like 菜心. People believe it’s 清熱，good for the Summer months.
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水晶雙粿- 粿 is a traditional Chiu Chow snack with a skin made of rice flour, normally stuffed with meat, vegetables or even as a dessert with red beans. Skin turns transparent upon steaming. Texture I feel is more delicate than dumplings.
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海參撈飯- always loved sea cucumber (high in protein, lie in cholesterol). Chef cut the sea cucumber into pieces, mixed them with rice in a rich abalone sauce. Yummy.
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Chef came to say hi, got interrogated by the foodies on how he made his dishes. He showed us a sample of the abalone he used to make our dishes, and treated us to some of Mr Howard’s whisky.
Too busy chatting with chef to take photo of dessert: 福果芋泥- 福果 actually means 白果. By then I was too full to try.
In summary, yummy Chiu chow cuisine. I think I won’t just go back for dinner, but also for the casual lunch sets.
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