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2010-11-23
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I am not usually responsible for my husband's family's monthly dinner gatherings but this time I was sent the pre set menu to comment on in advance, so I knew what we were eating for that night. The Chariot Club was chosen since we have not been for some time and there are a few good dishes that the club is famous for. We started with the whole suckling pig. This was served with the meat unlike at wedding banquets where only the skin is eaten. It was not too fatty and the skin was crispy. The me
We started with the whole suckling pig. This was served with the meat unlike at wedding banquets where only the skin is eaten. It was not too fatty and the skin was crispy. The meat was too salty as it sometimes can be. Although some complained there were no little floury bread pieces to go with the pork, it was still a very nicely roasted pig.
The second starter was a deep fried salted bean curd with sweet and sour sauce dip. Frankly this dishes seemed a bit out of place but it was quite nicely made and I had one piece, nothing to gain or lose.
Next was one of the highlights, stuffed crab shell with crabmeat in white sauce. This dish is different here as it doesn't have a lot of onions, so it is mostly freshly picked crab meat with toasted breadcrumbs and cheese on top. This was delicious and since crab is one of my favourite foods, I was very happy
The soup dish must be a specialty of the club as it was recommended. It had chicken, whelk, carrot, corn on the cob and other unidentifiable ingredients in it. The soup was very sweet, not oily and the whelk pieces were soft and tasty dipped in soy sauce
Smoked pomfret is a traditional Cantonese dish that is not offered by many restaurants in Hong Kong. The other place we usually have the dish at is Yixin. The version here is not as heavily smoked and therefore the flesh is not orange in colour but more white. I have to say I like the fish more distinctly smoked. So a little disappointed as I was really looking forward to this dish. The other problem is that the pieces can be huge if near the centre or small if near the head or tail. That makes it hard to share out
:bowl This turned out to be the most interesting dish in the end. Prawns cooked in 2 different ways with fried rice noodles done in pizza shape underneath. Half the prawns were fried in soy sauce and the half was deep fried in garlic and salt. Both ways were nice and the crispy rice noodle slices underneath were cut into pizza shaped wedges. This is a very creative way to serve rice noodles
After this was a boring dish of baby bok choy with dried shrimps in a chicken broth. Something that anyone can cook at home, a bit of an anticlimax.
The rice dish was claypot rice with Chinese wind dried sausages. This is a winter favourite dish and very popular when done well. It wasn't done particularly well that night even though the Chariot Club Chinese sausages were meant to be famous. The week after, I had a better version of this rice in a restaurant in Shanghai which is very surprising considering this is a Cantonese dish.
The desserts came next. Baked sago pudding with Lotus seed paste which was reported to be very good although it looked very yellow compared to other times. By this time, I was really surrendering. The other dessert was fried taro cakes coated with almond flakes. My sister in law who requested for this dish said it had changed and this time the dessert tasted both savoury and sweet and reminded her of a savoury dim sum dish, wu kok. So a disappointment as previously, the cakes were in the shape of a ball, fried crispy and not oily. We decided that the chef might have taken his day off or the club had changed its chef.
Perhaps I was expecting too much or maybe the club's standard has deteriorated since the last time I came which was probably about a year ago. I guess it was still a good meal by most standards.
張貼
