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2024-10-02
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Dinner organised by HomeChef, who was here for lunch during Restaurant Week and loved it. Seated in one of the 6 private rooms with karaoke and mahjong tables. Cozily luxurious. Here’s what we had.冰爽梅汁雲南樹蕃茄- a refreshing appetizer with perfectly balanced sweet and tangy notes; awakening our senses for the meal to come. 天子蘭花炖響螺湯- a bit salty for me. 糯米釀脆皮乳豬- nothing short of spectacular; perfectly roasted pig with golden crackling skin and succulent meat, wrapped around rich glutinous rice stuffi
Seated in one of the 6 private rooms with karaoke and mahjong tables. Cozily luxurious.
Here’s what we had.
冰爽梅汁雲南樹蕃茄- a refreshing appetizer with perfectly balanced sweet and tangy notes; awakening our senses for the meal to come.
天子蘭花炖響螺湯- a bit salty for me.
糯米釀脆皮乳豬- nothing short of spectacular; perfectly roasted pig with golden crackling skin and succulent meat, wrapped around rich glutinous rice stuffing.
Head was also served cut up in pieces.
HomeChef found the rice too savory but right on point for me. Recall having a similar dish in Singaporean restaurant in Wanchai. Asked server if chef/owner was Singaporean; she replied no.
阿拉斯嘉蟹兩食：
新加坡黑胡椒焗蟹身- yet another Singaporean dish; with bold, spicy flavors. HomeChef thought it was a bit sweet.
金湯乳酪蒸蟹腳- maybe I preferred steamed egg white to using the whole egg.
古法蟠龍蒸海東星班- oceanic paradise indeed; accompanied by a fragrant sauce, perfectly steamed in pieces on sliced gourd showcasing the delicate texture and natural flavors of the fish.
黃金新鮮脆皮雞- we ordered a whole chicken; but kitchen got the order wrong so it came in 2 separate halves; with head and innards missing.
HomeChef was not pleased; so we added a 沙薑鮮雞什煲 to placate people with innards cravings.
蟲草花百合浸菠菜
黑松露海鮮炒飯- rice had texture like 米粉; thinner than the average rice. Server noted that Chef special ordered this rice from China.
腐竹糖水 as dessert.
In summary: each dish was thoughtfully crafted and beautifully presented, paired with impeccable service- making it a must-visit for anyone seeking authentic flavors and innovative Chinese cuisine; and us- all eager to return.
張貼
