1. Braised Pork Belly with Preserved Vegetables (Mei Cai Kou Rou) 🐖The pork belly is tender, which is a plus, but the preserved vegetables contain some grit, affecting the overall texture. The marinade lacks definition—it’s hard to pinpoint what flavors are coming through, which makes the dish feel confusing rather than satisfying. A cleaner execution and more balanced seasoning would help this classic shine.2. Hakka-style Braised Tofu 🥢This dish is decent but lacks a distinctive edge. The tofu is quite thick, which makes it harder for the sauce to penetrate and infuse flavor. Traditionally, Hakka cuisine often incorporates salted fish to bring a bold, savory punch to otherwise mild ingredients. Adding a touch of salted fish here would introduce a deep umami layer and aromatic richness, helping the tofu absorb and carry the flavors more effectively. It’s a solid base, but with that classic Hakka twist, it could become far more memorable.3. Poached Chicken 🐓The chicken is fine—cooked well and served traditionally—but it doesn’t leave much of an impression. It could benefit from a more aromatic dipping sauce or a touch of ginger oil to enhance its natural flavor.4. Combo Dish: Sweet and Sour Pork Ribs & Deep-Fried Squid 🦑 The sweet and sour ribs are enjoyable, with a good balance of tang and tenderness. However, the deep-fried squid is overly salty, the coating is tough rather than crispy, and the squid itself is too chewy. It’s a dish that unfortunately misses the mark and feels off-putting.5. Pickled Vegetables (Side Dish) 🥒Surprisingly, the standout of the meal was the pickled vegetables. Crisp, refreshing, and well-balanced in acidity, they offered a bright contrast to the heavier dishes. It’s a simple side, but executed with care—and sometimes, that’s what makes all the difference.That said, the restaurant’s traditional setting offers a nostalgic charm that’s rare in Hong Kong today—worth visiting for the atmosphere, even if the food is hit-or-miss.…查看更多
