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2021-04-25
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懷舊之夜dinner in the private room. I’ve been here for yum cha before but never for dinner. Here’s what we had:原隻蝦多士- hot n crunchy. Shrimps very meaty. Came with sweet n sour sauce. But I thought tasted fine by itself already. Perfect appetizer to go with champagne.竹笙燕窩扒鴿蛋- my favorite dish of the nite. Generous portion of 燕窩 and 竹笙. Havnt had 鴿蛋 for such a long time. It’s deep fried- crispy in the outside and soft in the inside. Finished all notwithstanding cholesterol concern. Went perfectly with
原隻蝦多士- hot n crunchy. Shrimps very meaty. Came with sweet n sour sauce. But I thought tasted fine by itself already. Perfect appetizer to go with champagne.
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竹笙燕窩扒鴿蛋- my favorite dish of the nite. Generous portion of 燕窩 and 竹笙. Havnt had 鴿蛋 for such a long time. It’s deep fried- crispy in the outside and soft in the inside. Finished all notwithstanding cholesterol concern. Went perfectly with the refreshing egg flavorful white sauce.
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雞蓉鷓鴣粥- 鷓鴣(partridge)- type of bird. Also havnt had that for a long long time. So yummy, my brother asked to encore immediately.
香炸石班塊- came with cream corn sauce and spicy sauce. Batter was crunchy and not thick at all. Never would have thought such a simple dish could be done so well.
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薑蔥炒及第- pig's liver and kidney. Well done- no fishy smell at all. Spring onions very 有鑊氣。Went very well with the bottle of 1988 Speri Amarone.
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脆皮糯米雞- crispy indeed. The 糯米 inside tasted very fragrant, dry and soft.
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波籮咕嚕肉- a lot of 子薑 used. Sweet snd sour balance of the sauce was perfect. Everyone commented that it had to be the most authentic one in Hong Kong.
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魚湯浸勝瓜- finished all the broth.
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牛筋腩撈粗麵.
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This was supposed to be the last dish but we still had some wine left, so we asked to order more. We ended up having 3 more:
燒雲腿乳鴿片
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椒鹽鮮魷魚
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蒜蓉炒菜心
For dessert, we had the 欖仁馬拉糕- very soft snd spongy. Not too sweet. I would have had more pieces had I not been so full.
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In summary: yummy old Hong Kong dinner. Below $1000 pp. Not thirsty afterwards. Recommended. (Wish my daddy were still here to try 😔)
張貼
