I have been looking forward to this dinner for over a month. This is because our dinner menu has been finalised for that long and it included nearly all of West Villa's signature dishes. I have never been to this branch of West Villa before. The other 2 branches in Causeway Bay and Taikoo Shing I have been to a few times and they are both very different in terms of the service, the decor although most dishes are the same.
West Villa Sheung Wan seems to be more quiet and tranquil that evening. It may be that it wasn't full as most restaurants around Central and Sheung Wan are only busy during lunch. We had an area which was almost like a room, 3 sides enclosed so it was even better for us as we can get quite noisy.
Our classmate who organised the dinner frequents this restaurant and knows the staff well, so we were well looked after. We started off with 3 small dishes: Sauteed mixed mushrooms in truffle paste, chilli jellyfish with cucumber and deep fried bean curd squares.
Sauteed mixed mushroom in truffle sauce
Chilli jellyfish with cucumber
Deep fried beancurd squares
The mushrooms and bean curd were spectacular whereas the chilli jellyfish was more ordinary and a bit too chilli for some friends. Then followed the signature soup which originated from a recipe from the late Sir Tang Siu Kin. It has fish maw, whelks, chicken's feet, pork and other secret ingredients resulting in a very refreshing and slightly sweet soup.
Sweet and Sour Prawns was hot and crispy when the dish arrived. The prawns were very fresh and the flesh firm. I had to agree it was good even though I am not normally keen on prawns
Sweet and sour prawns
Another West Villa signature is the Big Brother Char Siu. They use a thick cut and it comes with a sweet clear sauce. In the Causeway Bay branch, the sauce has dried osmanthus flowers but this one didn't. I prefer the version here as the sweet sauce was not over sweet nor too sticky
Big brother Char Siu
Fried egg white and crabmeat tastes much like the Shanghai version of this dish. Luckily, it didn't have a raw egg on the top which would put me off. Judging from the popularity, it must have been very good
Fried Egg White with Crabmeat
Our fish dish was a lung dun fish steamed in an old fashioned way. This was actually the fish de-boned and steamed with preserved olives. Since it is hard to have a good steam fish the ordinary way now, perhaps this is a good substitute method. The fish was sweet and smooth.
Steam fish old fashioned way
By the time the vegetables arrived, everyone was very full. I had some but found it to be a bit bland and tasteless
Spinach in fish soup with berries
The salt baked chicken was actually one of the best dishes of the night but again we were all really full. I had one piece and wish I could have eaten more
Salt baked chicken
After fish, there was still fried rice and desserts which consisted of ground almond soup, fried water chestnut pudding and this deep fried sweet pastry
Crispy deep fried sweet pastry
There was way too much food as the portions were huge and the restaurant gave us a complimentary plate of mixed fruits. I could not upload more photos as I only have a quota of 12.
Everyone was so happy with the food and service and we had a big and delicious dinner. I think this could be my West Villa branch of choice if it wasn't a bit out of the way to get to. It is worth coming back with a big table of friends.
Table Wait Time: 0 minute(s)
Date of Visit: May 03, 2012
Spending per head: Approximately HKD300(Dinner)Other Ratings:
Value for Money 4