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2008-11-11
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Tonight we were invited to dinner by a fellow customer of my go-to wineshop. It's been a while since our friend has had the suckling pig at the Kimberly Chinese Restaurant (君怡閣), and we were more than happy to join him on this outing! The food at the restaurant was exemplary as usual, and it doesn't hurt to have the restaurant's manager sitting next to you!We had two starters: some nice and soft Chiuchow tofu (鹵水豆腐) and braised beef shank with five spice (五香牛腱). Both were great to start with, es
We had two starters: some nice and soft Chiuchow tofu (鹵水豆腐) and braised beef shank with five spice (五香牛腱). Both were great to start with, especially the beef shank.
The pig trotters and the deep-fried fish skin were also excellent. The fish skin comes from the salmon that the hotel uses for its buffet, and I'll remember to doggy-bag a plate of the trotters on my next visit. It's just sooo good...
Next came a very fragrant stewed fish and watercress soup (西洋菜燉生魚). I was very tempted to have a second bowl, but resisted when I thought of all the dishes which have yet to come.
The tiger prawn done two ways: body baked in butter; head in salt and pepper (大蝦貳味：生油焗身，椒鹽頭) was impressively displayed in a large bowl, and we all decided to take pictures of this dish. The prawns were huge, and the head was especially yummy.
Next we had a large garoupa baked in salt, herbs and spices (鹽燒大海青斑), which was interesting in that the chef used lemon and orange rinds, and it tasted a bit like the fish you find in Thai restaurants.
Then came the pièce de résistance - the stuffed suckling pig (金陵全豬烤香苗). What more can I say about this pig that I haven't said before in previous blog entries? It's just one of the loveliest creations ever...
For veggies, we had an interesting creation of stir-fried cucumber with black/green olives and rice crispies (黑白欖脆米炒青瓜).
The final dish of the evening was the oxtail with radish in claypot (蘿蔔炆鮮牛尾配蒸饅頭). This was really interesting as it's the first time I've had oxtail with the skin still attached. The skin was actually a bit chewy, but added extra flavor because of the layer of fat underneath. The chef apparently gets the tails fresh locally. It's an excellent way to finish.
We had some desserts and fruits, and the deep-fried egg cuillers (蛋散) were really excellent, even better than what you'd find at Maxim's City Hall.
original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2008/11/twelve-disciples.html
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