The thirteen of us, young and old had a reunion here when we returned to Hong Kong last month. This was the best we had for this trip.
We first had the starter with Baked scallop,Wok-fried soft shell crab with crispy garlic,Roasted sliced suckling pig and Sesame jelly fish with spicy oil. It show-cased different techniques and flavors with a mixed of vintage Chinese food and a touch of modern elegance. The scallop was
large in portion and flavorsome.
Then we had the “Budda Jump Over the Wall” -Double boiled superior broth with abalone, sea cucumber, fish maw, conpoy, chicken, brassica and black mushroom.
For Mains we first had Stir-fried diced Australian wagyu beef with crispy garlic. We had wagyu beef all the time in Sydney but we never had some with such smooth texture.
The second main was Steamed yellow skin tiger garoupa. The fish was just cooked to perfection in the most traditional way and just reminded us of the good old days.
The next main was a remarkable Wood fried whole crispy goose. The goose was fried in the famous Cantonese Style. It was crispy and the meat was soaked with the inviting fragrance of Lychee.
Then we had Braised seasonal vegetable in fish sauce with Special Fried rice with preserved meat and egg white, ginger in clay casserole. Although we all had eaten enough for the night, we could not give up on the fried rice. It was rich but not oily at all. Clever combinations.
Finally, we had Dessert Plate with Sweetened almond cream with egg white,Baked sweetened bird's nest with custard cream puff and Sweetened date past with yellow bean pudding. It was a perfect ending to the wonderful night.
Salute to the chefs !!!
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.