This Chinese restaurant is in Asia World Expo in Chek Lap Kok and seeing that they are now offering a special Crab Feast menu at $788 each we decide to come on this Friday evening to try. If you are driving, remember to register with the restaurant beforehand to arrange a parking spot at the East entrance.The restaurant is very nicely designed, with plush carpet, spacious tables and comfortable chairs, and command a gorgeous view looking out to aircraft descending towards the runway, and Tung Mun further out. The restaurant is quiet that evening, with only a few tables. There are a few VIP rooms also.The first course comprises of three starters: Marinated Eggplant with Sesame Sauce 胡麻酱茄子, Chilled Sea Cucumber with Chinese Yellow Wine Jelly 酒醉海参, and Deep-fried Soft Shell Crab with Spicy Salt 酥炸软壳蟹. The eggplant is tender, perfect match with sesame sauce flavours, while the sea cucumber has a crunchy texture and the jelly adds to the refreshing palate. The best is the soft shell crab in my opinion, great in taste, crispy but not greasy. A wonderful start.The second course is Double-boiled Winter Melon Soup with Conch and Conpoy 瑶柱螺头炖科甲瓜. The soup is boiled for three hours, with a large conpoy, conch head, dried longan, Chinese ham and pork, together with the seasonal winter melon, intense in flavours of fantastic taste.The third course is the highlight of the night. Salt-crusted Baked Whole Mud Crab 古法盐瓦焗奄仔蟹. Sharing one crab among us, the Vietnam crab is about 12 tael in size, top notch in quality, bursting with meat and fat. Baked in rock salt allows us to enjoy its original flavours to the full extent. Whether a crab fanatic or not, this cannot be missed.The fourth course is Wok-fried Crab Meat with Egg and Dried Sakura Shrimps 樱花虾桂花炒蟹肉. The scrambled egg is cooked to small pieces, which looks like osmanthus. Together with delicate crab meat, bean sprouts and Sakura shrimps, the dish is elegant and refined, with also wonderful flavours in good harmony.The fifth course is Crispy Iberico Pork Fillet with Black Vinegar Sauce 黑醋西班牙猪柳. The tender pork fillet has a nice sweet and sour taste, very appetizing, with a crispy crust. On the side is the deep-fried shiso leaf which is crispy and fragrant, as well as fresh strawberry for a beautiful presentation and supplement with delicate sweetness.The sixth course is Clay Pot Rice with Hairy Crab Coral 砂锅蟹粉拌饭. Pouring the fragrant and rich crab coral onto the steaming hot rice in the clay pot, mixing them up, while scooping the rice crisp at the bottom, is a real treat. We savour the whole pot of rice to the last grain and enjoy it tremendously.The final course is Double-boiled Sweet Soup of Coconut Jelly with Snow Fungus 冰花椰果炖雪耳 and Steamed Red Dates Pudding Flavoured with Coconut 天山枣皇糕. The healthy snow fungus, the coconut jelly with a nice bite, and the soup having appropriate sweetness, all combined to offer a satisfying and wonderful dessert. The red dates pudding is also very nicely prepared.Service is great, with the staff friendly and helpful. The bill on the night is $1,789 and considering the quality of food and overall experience, it is very value for money. We also have a nice chat with Chef Lee before leaving, and are already planning to return for try the dim sum and the upcoming special menu in partnership with Laojishi.…Read More
