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2024-03-01
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Dinner organised by Lotus in the partitioned semi-private room. Apparently Chef used to work at TST Hyatt Regency.Here’s what we had. 糖醋脆魚皮- a bit spicy for me; the piece that I tried was not crispy at all, but they all loved theirs.話梅番茄川味花蛤 - I didn’t try any but they all said the clams were big and juicy.菠蘿咕嚕肉- very crunchy with juicy meat; sauce was made with 山楂, with interestingly thick 拔絲-like consistency. Loved the grilled pineapple cubes on the side. Must try.魚湯黃金脆米東星: server made a show
Here’s what we had.
糖醋脆魚皮- a bit spicy for me; the piece that I tried was not crispy at all, but they all loved theirs.
話梅番茄
川味花蛤 - I didn’t try any but they all said the clams were big and juicy.
菠蘿咕嚕肉- very crunchy with juicy meat; sauce was made with 山楂, with interestingly thick 拔絲-like consistency. Loved the grilled pineapple cubes on the side. Must try.
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魚湯黃金脆米東星: server made a show of pouring the fish broth onto the fish. The 脆米 made sizzling noises. Server noted that 4 types of fish were used to make the broth, including their bones, including 石狗公, 銀魚 etc. Fish and the broth were both very fresh; turnip was sweet; but not the 脆米 unfortunately tho- which gave out a bitter taste. (Preferred the one at Wilmer Lobby.)
Lovely fish head.
茶香煙燻乳鴿
雞油花雕蛋白聖子皇陳村粉. The Spring onions were good and went very well with everything.
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鮑汁花膠撈麵- one of chef’s signatures and rightly so. The pieces of 花膠 were substantial, tender and chewy.
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蝦醬啫啫生菜- Smelt very flavorful in the clay pot. Too spicy for me.
開心果露- first time trying but absolutely loved it! Others said it was a bit on the sweet side but just right for me.
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In summary: explosion of flavors and textures. Excellent service. Recommended.
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