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2013-07-04
3249 瀏覽
Date of visit : 5 Jun 2013 (Wed) 8 pmNo. of diners : 24Average cost per head : $310Food quality : 8/10Environment : 8/10Service : 8/10Value-for-money : 8/10Overall rating : 8/10Queen’s College is one of the oldest schools in Hong Kong which celebrated its 150th anniversary last year. However, when talking with my friends who are QC’s alumni, not many of them have tried this Chinese restaurant which transforms nightly from the school canteen at daytime.I have dined in this restaurant a couple of
Date of visit : 5 Jun 2013 (Wed) 8 pmNo. of diners : 24
Average cost per head : $310
Food quality : 8/10
Environment : 8/10
Service : 8/10
Value-for-money : 8/10
Overall rating : 8/10
Queen’s College is one of the oldest schools in Hong Kong which celebrated its 150th anniversary last year. However, when talking with my friends who are QC’s alumni, not many of them have tried this Chinese restaurant which transforms nightly from the school canteen at daytime.
I have dined in this restaurant a couple of times as they offer seasonal menus which are equally delicious. They serve many good quality traditional dishes such as semi-sundried oysters, double boiled pig’s lung soup, baked fish intestine, etc. that attract you to come back once in a while. We usually have a menu for some 12 people resembling a Chinese banquet, an ideal venue for birthday celebrations or simply reunion of friends.
a) Deep Fried Crab Claw Wrapped with Minced Shrimp 百花釀蟹拑 – 7.5/10
Obviously frozen crab claws were used which was quite normal nowadays due to cost issue, but it greatly affected the overall texture and flavour.b) Sautéed Pigeon and Coral Clams 蚌仁花姿乳鴿甫 – 8/10
Another “restaurant” dish with coral clams (offal of sea cucumber) , stir-fry pigeon and ginger buds. A good mix with different textures.c) Deep Fried Oyster with Osmanthus Syrup 糖桂花餞美國桶蠔 – 8.5/10
Instead of having semi-sun dried local oysters (金蠔) in winter, US oysters were used. Lightly battered and deep fried to give a crispy rim, the osmanthus syrup added another layer of flavour to the dish.d) Double Boiled Pig’s Lung Soup原盅杏汁菜膽燉豬肺 – 9/10
This is a classical and popular Chinese soup with intensive procedure for cleansing the pig’s lung. This huge pot could serve 2 to 3 bowls for each of us. With abundant large chunks of lungs, chicken feet, pork and ginkgo nuts, the ingredients already set themselves a delicious dish with a dip of soy sauce. The soup was rich in almond which was blended and filtered.e) Spicy Deep Fried Prawns with Dried Mandarin Orange Peel椒鹽陳皮中蝦 – 8.8/10
Mid-size prawns was ideal for deep frying. They were fresh and nicely prepared with their antennas and intestines been removed. The shells were crispy that some of us even finished the entire prawns from head to tail. The minced dried mandarin orange peel enhanced the umami flavour of the prawns.f) Steamed Garoupa 清蒸沙巴龍躉 – 7/10
The choice of fish already determined its texture. At this size, the meat was tough.g) Braised Black Mushroom and Goose Webs花菇鮑汁生扣鵝掌 – 7.8/10
A standard banquet dish. The goose webs were tender but still with a chew.
h) Crispy Deep Fried Chicken 脆皮炸子雞 – 8.5/10
The chicken was beautifully deep fried and carried a golden brown crispy skin. The breast was a bit over cooked. Underneath the chicken were slices of sweetened young ginger which were equally welcome by us.i) Ube Fried Rice in Chiuchow Style 潮式芋頭炒飯 – 8.5/10
This fried rice demonstrated the technique both in preparing and frying the rice. Good choice of long grain and you could see each individual of them and coloured. Fine chops of black olives, spring onions, dried shrimps and diced ube gave both multiple textures and flavours.j) E-fu Noodles with Dried Shrimp Roes 蝦子伊麵 – 8/10
E-fu noodles were springy and non-greasy. However, the shred of shrimp roes didn’t enhance the flavour that was expected.k) Walnut Sweet Soup with Glutinous Rice Dumpling 精美甜品 – 8.5/10
The walnut soup was with good nutty fragrant and right sweetness. The glutinous rice dumplings were tender and we couldn’t resist to reject them despite our full stomach.l) Seasonal Fruit Plate 時生果盆 – 7.5/10
The only worth mentioning was the shaker with Chinese plum powder which is popular in Taiwan to sprinkle on fruits such as guava. The sweet and sour flavour enhance the sweetness of the water melon.07.2013
題外話/補充資料：
Q : When will I go again?
A : With a bunch of friends for reunion or celebration.
Q: What will I next order?
A : Will pick one from the seasonal menus.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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