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2014-11-28
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Go down the unassuming escalator and you'll discover yourself in a glittery world of cool decor, boudoir-cum-dungeon style eatery, where soft thumping club music is playing in the background, every waiting staff is under 30 years of age (or at least look it), and people dine without reading the price list on the menu. They might as well not have printed it, because the price alone might give someone a heart attack. $320 for a dish of char siu? $110 for ONE har gao? I didn't even dare ask how muc
First up, the char siu. Tender, juicy, just the perfect amount of fat where you can taste it, but you can't see it, and it's so well marbled into the meat that you think you're just eating lean meat that's awefully succulent. And I love that it's not smothered in sugary honey sauce, sometimes it gets so gooey that you can see it being pulled like spun sugar. So good, and so few pieces to go around a table of eight. Oh, and go for the deluxe/supreme version.
Then it's the roast pork belly. Crispy crackling, melt-in-the-mouth meat, perfectly seasoned. Bite-size delights. And then some. The fatty, creamy, wobbly stewed lard-on-flesh was flanked by a few verdant crunchy broccoli and topped with crispy sliver-thin slices of radish? (whatever it was, it was brushed aside pretty quickly), and the tower fell apart at the slightest prod of a fork, it was THAT good. The skin was cooked so that the texture was almost collagenous and didn't taste greasy at all. The meat put me in a stupour. So yum.
Then the Peking duck which I had requested the day before. Despite the duck being decently sized, there was surprisingly fewer slices of skin or meat that I had expected. I could have taken the carcass home and done some serious damage to it with my fingers. The wafer-thin wraps came in a steam basket and was individually layered with paper so they won't stick. The condiments were lovely, especially the sweet, dark sauce that replaced the regular hoisin sauce in other restaurants, it was almost like a sweet aged balsamic vinegar. Needless to say, everyone dived in before I could whip out my phone for a shot.
There were also dim sums such as wagyu beef puff, prawn/crab roe/pork siu mai, har gau, a clay pot of cod with potato and chilli, and a dish of stir fried string beans. All very nice, some using expensive ingredients, but for me dim sum should make a good honest meal without having to sell your kidney. But admittedly, it was all well executed. Kudos to the chef(s) toiling in the kitchen to make everything so perfect.
张贴
