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2008-07-07
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First time having dinner here at this location.Food was great, sizes of the dishes not overwhelming but just right, raw material used seemed fresh and of a quality expected of similar grade restaurant. Some may find the quantity slightly small but ok for me. We stayed away from the standard lavish Cantonese menu and stick with more down to earthy orders. In other words, no abalone, no full sized steam fish, no shark's fin...etc.Our dinner consisted of "old fire" soup of the day (fish, lean po
Food was great, sizes of the dishes not overwhelming but just right, raw material used seemed fresh and of a quality expected of similar grade restaurant. Some may find the quantity slightly small but ok for me. We stayed away from the standard lavish Cantonese menu and stick with more down to earthy orders. In other words, no abalone, no full sized steam fish, no shark's fin...etc.
Our dinner consisted of "old fire" soup of the day (fish, lean pork and chicken feet), Chinese appetizers with the siu nam jai, cripsy skinned chicken, once again, cripsy skinned, tender chicken meat. Very nice! a pot of their "Baan nam/chi" um..don't know how to write it but its the dish with the deep fried back fin, tail of a garupa in a sauce, some vegetables with little mushrooms, rice soup, a cashew nut crisp dessert and a sweet and sticky flour twist.
Worthy of mentioning was their 'soup rice", the stock had just the right taste making the bowl of rice soup eager to the pallete. We had ordered a "siu nam jai 燒腩仔" which came in tiny cubes of crispy skinned, tender pork with just the right mix of fats and lean meat. Sumptuous!
The cashew nut dessert that I can translate here was very well done. But of course, it was made with butter instead of lard so it tasted more French than Chinese.
Now, the sad part! Despite the good food which is matched with a solid hit to the wallet which is, afterall, a fair deal in my book, this restaurant is hit with the same problem as the rest of Hong Kong - lack of talents in servicing. Yes, the more senior waitress/supervisors were polite and alert, the rest of the junior staff are plainly inadequate. Once again, we were fighting the waiter for our plates of unfinished food, waiter arms flying over your shoulders with no warning, sudden delivery of dishes as if their entire purpose at the restaurant is to startle you just as you are about to chomp down of the delicious piece of meat! Compounding this barrage of service attacks is the close proximity of the tables, wow! Mongkok Cha Chan Ting with a very dear price tag!
Please, the owner of this restaurant really do need consider what their market position is. Having top chef talents will not be sufficient to offset the lack of ambiance in the restaurant and I say this with a conviction - GET RID of a few tables so your affluent patrons don't execute each other with elbow chops.
张贴