The service was very attentive. We went on a public holiday, so I thought it would be busy, and I booked months in advance - but it was almost empty. This resulted in the main room having us and one other table, but wait staff standing around everywhere with nothing to do most of the time.
Steamed Whole Fresh Crab Claw with Winter Melon: Love the expert de-shelling, the tender and slightly sweet crab meat and the winter melon having the slightest resistance when biting into it. I'm not sure what the sauce consisted of, but it lent a slight richness to the dish. A definite highlight of the meal and my favourite of the two crab claws.
Deep-fried Whole Fresh Crab Claw with Peppercorn Salt: This was good also, the crab was still tender and the batter is lighter than it appears, letting the crab flavour shine. The peppercorns gave it a nice little punch.
Sautéed Garoupa Fillet with Broccoli: The fish was very moist and had good flavor, the vegetables were similarly well cooked. Relatively simple but a good way to present the fish and show off its quality.
Sautéed Chicken with Onions in Black Bean Sauce in Casserole: I liked this dish, it's probably a bit closer to the Cantonese style I'm used to, but I thought it was well balanced and just generally tasty.
Braised Pomelo Skin with Shrimp Roe: First dish we were presented with was undercooked, the waitress couldn't slice it. A second attempt came not too long after and this was better. This is one of the signature dishes of the restaurant, so I was excited to try it, but to be honest I struggled a bit with it - the shrimp roe was incredibly powerful and the texture was a bit too mushy. It was interesting but I don't think I'd order it again if I went back.
Pan-fried Noodles with Fresh Crabmeat: This dish was fine, but not especially memorable; we probably should have ordered something else.
Table Wait Time: 0 minute(s)
Spending per head: Approximately MOP500(Dinner)
Value for Money3
Keep it up!