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2010-02-01
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This is a good value sichuan restaurant in North Point that doesn't offer the best example s of this kind of food in the city but also doesn't cost as much as many of the private kitchens Mum Chau's of Sijjie which do. Its easily possible to have a meal here for under HK$100 each and there are big bottles of Chinese beer for HK$10. The dan dan mihn came in a huge bowl and was excellent value for HK $18 – a meal on its own. The noodles, although not home made, had a satisfying doughiness and were
The dan dan mihn came in a huge bowl and was excellent value for HK $18 – a meal on its own. The noodles, although not home made, had a satisfying doughiness and were much better than instant noodles. The sauce lacked the complex flavor of some version’s I’ve had, but it was thick and enjoyably spicy, much better than the translucent, oily sauces some places try to pass off. Plenty of broken peanuts and chopped spring onion, added good texture.
The laaht zi gai, served in a large metal pan, was large enough to justify its HK $68 which makes it more expensive than most of the dishes here. It is satisfyingly heaped up with Chilis, giving you the wonderful joy of fishing through to pick out the nuggets of meat. The restaurant got the first fundamental law right by using chicken on the bone. The pieces weren’t that meaty, which is a double edged sword; giving the meat more flavor but meaning you need Cantonese chewing skills to tear it off. With much less oil than most versions, the meat was beautifully dry and crisp. There were plenty of chilis and peppercorns to give flavor, but I wished there could have been more of the sichuan peppercorns which add the mouth numbing 'ma' taste to the dish. They had also used a lot of salt, and red powder (probably some kind of msg flavouring) which the dish would have been better without. .
seui jyuh ngauh yuhk (boiled beef) also offered a large serving for the price. Lots of strips of beef are sunk down into the extremely spicy sauce. Eaten with a bit of rice, this is really a meal in itself. The sauce had enough vegetables added to it and was satisfyingly spicy, but again the flavour lacked the complexity of other versions I've had. Here it felt like the spice really drowned out the flavours of the meat and vegetables and overall was a bit bland. The lower quality beef used here also meant that instead of being really tender and soaking up the spicy sauce around it, this tasted a bit coarser and less flavoursome.
Won Ton in Chili oil were okay, but nothing special - the won ton tasted like they had been made in house, but the sauce was a bit blandly spicy and could easily have just come out of a bottle. I've had better versions of this appetizer elsewhere.
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