Took the elevator up to main dining area.Here’s what we had. 日式水镇鲍鱼- Served chilled, abalone was tender, poached in soy. Couldn’t really taste the abalone.杏汁炖白肺- nourishing and milky, could be less oily.即烧乳猪- skin was adequately crispy; meat underneath didn’t taste fresh tho. Served with those small flour patties which were disappointingly hard.生拆蟹肉粉丝煲- although the clay pot was hot, didn’t feel like the 粉丝 was actually cooked in it. Lacked the sizzle that we were expecting.润烧乳鸽- one of the better dishes of the nite- pigeon was lacquered, smoky, and tender with crispy skin.蒜蓉菜心 拔丝波罗咕噜肉- best dish of the nite- pork was crispy, tender, glazed in a bright, tangy sauce and completely elevated by the 拔丝 (delicate sticky strands of sugar) wrapped around the pork.蚝皇海参伴花菰- we wanted to order 辽参 initially but was informed that it had not been processed. Went for the cheaper option of 海参 and was completely disappointed. Someone thought we were eating 猪皮. None of that gelatinous texture. Dessert: 新疆枣皇糕- not sweet which suited most; the color was unusually bright. 蛋白杏仁茶- very well made: creamy and slightly thickened.In summary: old-school dishes served.…查看更多
