Visited this Chiu Chow resto with colleagues for farewell dinner. .We ordered the following dishes to share:-Braised Goose (HKD180)The goose was well-marinated but not very meaty and contained quite a lot of bones and fat. The dish had a bottom filled with smooth and soft tofu. -Porridge with Baby Oyster & Minced Pork (HKD128)The porridge had a fish soup base with minced pork. The rice grains were soft and not too sticky. The oyster did not have a fishy smell in general, and combined nicely with the soup, creating a sweet flavour. -Deep-fried Cuttlefish with Salted Egg Yolk (HKD160)Coated generously in salted egg yolk, the cuttlefish had an attractive golden yellow crispy skin. It was very savoury with a pleasantly chewy texture. -Mud Crab (HKD328)Accompanied by vermicelli, the mud crab was cooked with ginger and typhoon shelter-style sauce, giving it a more aromatic smell. -Tung Choi with XO Sauce in Stone Pot (HKD118)The tung choi absorbed the XO sauce thoroughly and had great wok hei. It was fresh and easy to bite into. -Deep-fried Crispy Baby Oyster Cake (HKD118)The oyster cake was filled with plump baby oysters, and dipping them in the fish sauce elevated the umami of the oysters. Its exterior was quite crunchy. -Braised Assorted Platter (+HKD8)To celebrate their sixth-year anniversary, the resto offered a promotion which allowed us to add HKD8 to order this dish after consuming a total of HKD300. The platter included goose intestines, goose kidneys, pork belly slices, pig intestines, cuttlefish, etc. Liked the elastic goose intestines the most. -Braised Bean Curd (HKD108)The bead curd was served with mushrooms and choi sum on the side. It didnt taste particularly memorable though. -Chinese Kale with XO Sauce in Stone Pot (HKD118)It was served piping hot and smelled good. Couldn't really recall its taste though. .The resto has a wall of pictures showcasing different celebrities who have visited them. It gets more and more ppl after 20:00. …Read More
