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2022-08-19
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Lunch with boss at the newly (ard 2 months) revamped restaurant. (My first time here so didn’t know what it was like before.) Apparently the recently hired chef was previously in London working for the Harvey Nichols group. Not a very big restaurant: 7 tables in the main hall and 4 private connecting rooms. Restaurant was quite full. Boss was impressed; since not many offices in the area. Executive lunch set seemed quite nice: $398 pp. Server apologetically noted that no dim sum was available ye
Not a very big restaurant: 7 tables in the main hall and 4 private connecting rooms.
Restaurant was quite full. Boss was impressed; since not many offices in the area.
Executive lunch set seemed quite nice: $398 pp. Server apologetically noted that no dim sum was available yet.
Boss preferred to order dishes from the a la carte menu anyway.
Here’s what we had.
Pork lung soup. Very fragrant.
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小籠包- According to boss, 小籠包 was generally indicative of the skills of the dim sum chef. Boss said the best way to eat it was to put it on the spoon and bite the top knot off first. This would disperse the steam, leaving everything else intact. Not bad. Outer layer was thin enough. Very juicy inside.
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Braised boneless duck web stuffed in chicken wings. Nicely presented. The dish was called “雞同鴨講” in Chinese and Boss asked the chef why the name wasn’t “雞同鵝講”. Quite creative. Texture-wise, felt different- eating a very limp chicken wing. Nice balance of flavors.
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Crispy sea cucumber stuffed with tofu fish mousse, served with Mapo minced pork sauce. Boss thought the deep frying lacked skill- cos the lumps of batter were very apparent; also the shrimp paste was too soft and not sufficiently 彈牙.
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Steamed star garoupa rolls with fresh Sichuan green peppercorn. Even tho I couldn’t take spicy I decided to try- cos it should be more 麻 than 辣. I tried one roll; liked the first bite and started to panic when my whole mouth and tongue went numb. The sour sauce didn’t help either. Boss loved it but told server that chef probably overdid it. Cos even Boss needed some time for taste buds to recover enough for the next dish.
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Crystal king prawn with lotus seed foam and drops of shrimp oil. Nice, but with lingering taste of green peppercorn.
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Smoked soy sauce chicken (half order). Boss noted that chicken was quite big. Server explained that the chicken used was called 粟米雞from Guangdong. Marinated for 3 hours; cooked sous vide style. Indeed we both loved the smoky flavor and the soy sauce.
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Didn’t have time for dessert- but that tofu sundae everybody else was having looked quite nice.
In summary: skilled chef. Creative dishes. Excellent service. Would prob bring the gang for dinner.
張貼
