Another place that was on my try list, but one of those Wan Chai back streets that is in between Causeway Bay and Wan Chai, and numerous little roads you need to cross.
Came on a quiet afternoon, and the waitor asked if we ate there before, and we said no, so he started to introduce the popular dishes there.
I rarely eat pork unless it is fresh, especially pork offal, I came here especially for the boiled pork liver, an item that I consider not really palatable because the texture is hard, bitter and dry.
Ordered the following: liver with new bamboo vermicelli, butterfly pork belly with rice spaghetti, stir-fried pork intestines with salted vegetables, fish maw and pork dumplings.
Liver with new bamboo vermicelli
The vermicelli was a bit different to the new bamboo vermicelli I have had before, the ones here are thick like bean thread noodles.
The liver was excellent, it wasn’t dry or bitter, but when you bit into it, it was like rubbery foam, which melts into thick viscosity.
Butterfly pork and rice spaghetti:
not as tender as beef hang larm.
Pork and fish maw dumplings:
better than expected, the pork was fresh and fully flavoured so it didn’t have that smelly over night pork taste.
Usually I don’t agree cooking seafood with red meats, but this one was ok, the pork was well flavoured and the fish maw melted in the dumpling making it gelatinous.
As with all dumplings, I felt there was too much skin, so I ate the edges dumpling with their homemade sauce.
The sauce they provided was quite nice, fully flavoured with chopped chill’s with soy sauce.
The soup base was the same for all dishes, but I felt it tasted like cooked rubber.
As for the stir-fried intestines, it was another HOT dish, the texture of the intestines was like fish maw, but chewier and fatty. Although I considered them to be relatively clean compared with other places, there was still a slight intestine odour.
Value for Money 3