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2010-09-28
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This is a really popular restaurant for Hong Kong tourists. We booked days ago for 1230 but when we got there, we still had to wait for around 20 mins. There are a few signature dishes, the most famous being the crab congee, and almost everyone had this on their table.We decided to only go for famous and recommended dishes.The Crab Congee was not yellow as shown in the photos. It was more like the colour of plain congee. It tasted sweet and there were a few little pieces of roe floating in it.
We decided to only go for famous and recommended dishes.
The Crab Congee was not yellow as shown in the photos. It was more like the colour of plain congee. It tasted sweet and there were a few little pieces of roe floating in it. I didn't eat any of the crab itself as I imagine the taste would have gone into the congee. It's good enough but not as good as all the hype.
Eel steamed in black bean sauce. Wow, this was a wonderful dish and the best I have tasted. The eel was smooth but yet firm in texture, it had no muddy taste and seemed really fresh. My colleague said it tasted like it's another type of eel to what we get in HK. He had 4 big pieces.
2 types of balls, fish and cuttlefish were both nice. Cuttlefish nicer. They fried them so well that they were not oily on the outside but still crispywith lots of flavour inside
The restaurant highly recommended their salted egg yolk with prawns. We ordered one each and they were huge. The sauce was really nice but I thought my prawn was a bit overcooked and wooden. Some others said theirs were just nice. But the size itself was worth a try
Braised e fu noodles were not particulary good, a bit hard and the flavour not quite right
Fried clams in black bean sauce was the best I have had too and towards the end, I just couldn't stop eating them. They were sweet and together with the slightly chilli sauce tasted great
We wanted a vegetable dish but they had such limited choices. We went for braised mushrooms with lettuce and this was a boring and bland dish
We asked them to recommend a chicken dish and they suggested steam chicken in lotus leaves with mushrooms. We were unsure and when it came, others said it was not worth trying, so I didn't. It didn't look good anyway, bit like home cooking gone ugly.
It was a really hot day, and we each ordered a bottle of freshly squeezed sugar cane juice. The colour was a pretty light green and it was a good complement to the heavy tastes in the food. The crab congee was good but not as good as the eel or the clams. I would come back just for these few dishes.
張貼
