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2011-01-04
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大哥叉燒The cut wasn’t of good quality, and the meat was not tender. The rich, dark sauce was the best thing about it. 雪影杏汁飽The previous time I had this, I had enjoyed it so much that I ordered it twice. They were so fresh and hot, the steam inside the bun burnt the corners of my mouth even with the tiniest bite. This time, there was no steam. There was not even heat. It was barely luke warm, causing the filling to have almost solidified, unlike the劉沙 texture that I had the privilege of enjoy
大哥叉燒
The cut wasn’t of good quality, and the meat was not tender. The rich, dark sauce was the best thing about it.
雪影杏汁飽
The previous time I had this, I had enjoyed it so much that I ordered it twice. They were so fresh and hot, the steam inside the bun burnt the corners of my mouth even with the tiniest bite. This time, there was no steam. There was not even heat. It was barely luke warm, causing the filling to have almost solidified, unlike the劉沙 texture that I had the privilege of enjoying the previous time. Needless to add, the bun itself had lost the crispiness you only find with fresh buns. Furthermore, even for me who hates overly sweet things, the almond filling lacked sweetness.
奶黃馬拉卷
This was better than the almond buns. It was wonderfully fresh, moist and soft, and the custard paste was not only detectable, but also very smooth and creamy. The downside may be that the pieces were roughly cut, so they were all of different sizes, and they were all quite petite.
豬潤燒賣
This was unlike the usual shumai. The main pork and shrimp part was a big rotund sphere and was well flavoured with a bouncy texture. However, the two spheres differed greatly in size, like the custard rolls, and the liver pieces were messily laid on top. Presentation may not be a strength of this restaurant.
西洋菜杞子餛飩
Upon reading this on the menu, I had thought it was quite a unique filling for wonton. However, though the veg was inside the dumplings, the wolfberries were just floating about in the soup, so it really wasn’t that unique afterall.
乾炒粉絲蝦煲
The first thing I noticed was the absence of the angry hiss you get when liquid comes into contact with oil. Being a clay pot dish, I had expected there to be much smoke and hiss – there was neither. Its taste was mediocre. It was neither dry enough nor flavorsome enough (two distinguishing features of such a dish!). And, interestingly, it appeared that every ingredient was deliberately cut into tiny pieces, so it was like eating mince.
I wish I could say that the lunch had been worth the 1.5 hours wait for a table, but sadly, I don’t think it had been…
張貼
