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2018-03-11
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A bunch of the spicy lovers gather at this modern Chinese restaurant, since 50% of the dishes here are Sichuan cuisines!! When you walk into the restaurant, you can’t imagine they serve Chinese cuisines here. I can tell the atmosphere is really good, nonetheless it is quite dark there, you can barely see the menu or even look at your friends’ face lol. Before going down to the food, we have ordered few special cocktails. The fishbowl alike glass is Carnation Says and the short is Two Headed Spea
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Before going down to the food, we have ordered few special cocktails. The fishbowl alike glass is Carnation Says and the short is Two Headed Spear. The first one is made with gin, plum wine, yuzu, sake, lime and ginger beer, the flavors are light and refreshing. It was decorated with a pink flower and two green leaves, the beautiful presentation is definitely for the girls haha. The second one is stronger than the previous one, because it was made with Mao Tai (a Chinese alcohol with high alcohol volume), Irish whisky, ginger, lime and lemon. Before drinking, the server will do some trick, which is to burn the rosemary, shredded ginger and dried orange on top. This move can help to lead out the herbal and fruity flavors to the drink. The alcohol taste is quite impactful, so ladies don’t drink it when your boyfriend is not around to take care of you lol.
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Begin with couple of appetizers, we can smell a sense of truffle flavor from far, as the Truffle Chicken is being served to table. It is too dark to take photos so we have turn on our iphone’s flashlight, then we can see the dish clearly. The hand pulled chicken stirred and mixed with truffle sauce, sesame oil, coriander, etc. The rich truffle flavor is totally amazing and I love those coriander to add a bit of grassy taste to the dish.
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Coming next is the Sliced Beef Shank and Tripe, the beef shank and tripe are al dente. It was bottomed with some gelatin ingredient, the texture is similar to jellyfish, yet it is actually the beef’s muscle!! Love this excellent textures of this appetizer and the little hint of spiciness.
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Afterward is the Sichuan Chili Clams, this is one of my favorite dish among all! If you love to eat spicy, this is the dish that you CANNOT be missed. The clams are being cooked in the incredibly red chili sauce, the sauce is hot and spicy and it also carries an alcohol taste. The staff indicated that the clams are extremely fresh, it does taste delightful and absolutely match with the SUPER SPICY chili sauce. The sprouts at the bottom is something that you cannot miss out as well, since they have absorb the rich flavor of the broth, it is flavorful!!
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Another non-spicy dish to comfort my tongue, Branzino Fish. It is a bite-sized of smoked fish. Slightly pan-fried fish fillets contain a sense of smoky taste, the pulled dried squid and sweet sauce help to add some flavors to the dish.
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The last appetizer is the white grape alike Braised Wintermelon, the staff said it will taste a bit similar to wintermelon soup. The marble ball sized wintermelon is juicy and soft, you should eat it with the shredded conpoy (dried scallop). Is true that it tastes like wintermelon soup, nevertheless the texture is completely different haha.
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The first main course that has brought to the table is the Fried Crispy Duck. My perception for duck is dry and usually tough, however the duck here is surprisingly juicy and tender!!! The crispy surface and the soft meat within, the texture is perfect. Yet, I believe there are rooms to improve on the flavor, it tastes quite dull right now. The staff said they are now developing a new flavor of this dish, maybe add chili and cheese to it, it sounds delicious already!
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This main course is another MIND-BLOWING DISH!! The Stir Fried Whole Crab is referring to the deep fried soft shell crab with salted egg yolk, which the crab’s shell is soft and edible. The deep-fried crabs are coated with salted egg yolk, it is slightly salty but flavorsome. The highlight for the dish is the soft shell crab, unlike the normal soft shell crab, they are WAY more large and hearty. Apologize for not taking the photos of the crab meats, as I am busy on savoring it.
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Later on, a large bowl of Poached Chicken has been served to the table. Its appearance is similar to sour fish pot, because the broth is in green colour and also it is quite dark to differentiate whether it is chicken or fish lol. Instead of spicy, this dish is more focus on the numb flavor and texture, there are three types of peppercorns in this soup. The broth got a clear flavor and that numb taste is completely exciting and those pieces of chicken are really smooth.
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Last hot dish is Steamed Giant Garoupa, its presentation is rather plain, but the flavor will definitely melt your heart! The sliced garoupa topped with freshly chopped chili and shredded ginger, the fish fillets are insanely smooth!! Its spiciness is in good balance, not overtaking the fresh garoupa taste.
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After finished enjoying the hot dishes, there is no way that you can miss out the desserts! The traditional Sichuan Ice Jelly is usually serve in a bowl with pieces jelly, hawthorn biscuits, wolfberries, sweet syrup. The difference here is that, it looks fabulous! The pieced jelly have combined into a big piece of jelly and there is a strawberry rose in the middle of the jelly. Then they sided it with oranges, raisins and crunched hawthorn biscuits, you can add some homemade lemongrass syrup on the top before eating.
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Another dessert that we have ordered is the Sweet Fregmented Rice Soup Dumpling, a warm dessert is totally suit for cold weather. The sweet soup is made with fregmented rice, which the rice can help to create an alcohol taste. The sesame filling of glutinous ball is always my favorite, the rich black sesame taste is nice pair with the sweet and hot soup~
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