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2025-05-25
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Another restaurant helmed by chef from the FLM series. My brother’s favor of the month. Dinner. Special menu for a BIG crowd, where Chef was asked to recreate various FLM signature dishes. Here’s what we had. 魚子醬凍馬友- threadfin cured and chilled to a smooth, almost sashimi-like texture, topped with a delicate spoonful of caviar. Clean, briny, and elegant, with a whisper of umami from the fish and a touch of indulgence from the roe.蜜餞叉燒皇- not your average char siu; thick-cut, marbled, and lacquere
My brother’s favor of the month.
Dinner. Special menu for a BIG crowd, where Chef was asked to recreate various FLM signature dishes.
Here’s what we had.
魚子醬凍馬友- threadfin cured and chilled to a smooth, almost sashimi-like texture, topped with a delicate spoonful of caviar. Clean, briny, and elegant, with a whisper of umami from the fish and a touch of indulgence from the roe.
蜜餞叉燒皇- not your average char siu; thick-cut, marbled, and lacquered in a honeyed glaze that was sticky, smoky, and perfectly caramelized. The pork was buttery-soft with a charred edge.
淮山鷓鴣粥- silky and nourishing, one of my all time favorite dishes.
煎蟹肉蛋琵琶燕- combination of crab meat and egg, paired with velvety swallow's nest. Unfortunately exterior was not crispy or golden enough.
雪花雞片- FLM signature, which is, in essence, thinly sliced conch (螺片) stir-fried with sliced chicken. To be eaten in the same mouthful with a piece of roasted Yunnan ham- a delightful interplay of flavors and texture. Difficult dish to make, as it requires precise control of cooking time and technique.
上湯豬肚鳳吞散翅- FLM signature, requiring a complicated process: Chef first needs to debone the chicken, then stuff the fin inside the chicken, finally wrapping the chicken inside the pig sromach. First time I deigned to try pig stomach- which was surprisingly tender and flavorful.
仙鶴神針- $400 for half a portion. (Highest CP value out of the ones I have tried to date). Broth was rich; pigeon was flavorful and bigger than the others. Bulging with fin.
日式燒三頭大連鮑- perfectly tender.
蘿蔔清湯崩沙腩- turnip was surprisingly sweet and soft, beef was fall-apart tender.
油泡山斑魚- fresh and tender; cooked with masterful timing.
吉祥脆皮雞- golden, crackling skin with juicy, flavourful meat.
原隻膏蟹蒸肉餅- juicy, intense with deep umami.
椒鹽粟米•鮮魷•九肚魚- ok only; maybe the frying oil wasn’t fresh enough.
金沙涼瓜- too bitter for me.
香芹和牛焗飯- special request from Bro cos the Yung Fu one was so good. Too much wagyu in this one, so felt a bit oily. However the 飯焦 was perfectly done.
紅棗千層椰汁糕
家鄉核桃酥
In summary: grand Feast of Cantonese culinary brilliance and luxurious nostalgia that masterfully balanced flavor, tradition, and finesse.
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