影片
更多
2009-02-24
1265 瀏覽
The food in this Shanghai Restaurant will polarise people - that's a given. A lot of the Shanghai or Beijing dishes here are way too light and not fatty enough, not tasty enough to satisfy a lot of Chinese or Hong Kong eaters whose palates can't taste the light, complex flavours here nor see the underlying preparations that has gone into the food.In reality, if one studies carefully, each dish here has been 'designed' very carefully, with multiple layers of flavours and complexities combined int
A lot of the Shanghai or Beijing dishes here are way too light and not fatty enough, not tasty enough to satisfy a lot of Chinese or Hong Kong eaters whose palates can't taste the light, complex flavours here nor see the underlying preparations that has gone into the food.
In reality, if one studies carefully, each dish here has been 'designed' very carefully, with multiple layers of flavours and complexities combined into the dishes - very good value for money if you ask me. Although obviously the execution is always flawed with Chinese chefs mentalities (even in 3 Star Lung King Heen) - so when the flavours are lighter like the dishes here, the flaws have no masking to cover its tracks. DON'T BE FOOLED by this common mistake as a eater.
FOOD:
The Xiao Loong Bao - bad presentation, sizes different. Nowhere near as uniform as the Ding Tai Fung's 18 folds. Upon eating one however, I was surprised at how naturally sweet and how much soup there was in the little dumpling. Skin looks thick, but is actually quite thin. Not as thin as the 'wonton skin' Din Tai Fung ones obviously but I like them here much better. Taste of pork was sweet, but very subtle. You had to search for it but once you locate it, it lingers for minutes! Most other shops' Xiang Loong Bao's flavours including Jade, Taiwan's Din Tai Fung outlets (but not HK branch), etc, all have artifical flavours. Here its natural.
Rice Cone with Scallops - interesting, fresh vegetables and scallops taste. Like it.
Smoke Eggs - Very runny and tasty egg yolk. I would say the tea smoking flavour is not enough to be able to 'detect' it. Everyone complains about the same thing. I guess they could do with a heavier hand and roam free on this dish.
Ma Larn Tau - very good and fresh, tasty, natural. Not like most other shops, which uses flavouring and sesame oil to mask the natural flavours of this wonderfully fragrant vegetables. The anti-thesis to Din Tai Fung's version, which reeks of sesame oil. Slightly too sugary though.
Chicken Wonton with Broth - this was great, but not to my personal preference liking. It wasn't like the usual versions available in HK. Usually, its either chicken with a bit of bamboo shoot influence, as per traditional china. In HK, usually its mainly just hardcore chicken and bone taste broth. Here, they use too much Yunan Ham with the Chicken to make the broth. The chicken taste was deep too, but the ham was relatively too strong to my liking. But some people might love this? Strong flavour.
Spring Onion Cake - WOW. Light and fluffy, not overly oily. Spring onion filling also wasn't oily, wasn't too salty, just right. This is a very very good version Spring Onion cake but to the hardcore enthuasists, this is prob too light.
Also had some other things, can't remember at this moment.
Overall a nice, healthy Shanghainese style experience, also not expensive at all. Highly recommended for HEALTHY EATERS and those who treasure lighter style chinese food.
Probably won't recommend to 85% of people in Hong Kong however! Its not a normal restaurant, and not that authentic.
張貼