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2013-05-31
3640 瀏覽
Taohueng 稻香group operates a number of mid-range restaurants catering to different cuisine like cantonese, teochew, shanghai & hakka etc. In my previous visits, I found the individual sets at 迎Joyous One at Tsimshatsui (which was the newest & more up-market within the group) and at Chung Cuisine at Times Square quite ok and good value.I had a very enjoyable dinner at 稻香超级渔港 at Mongkok with my sis when we visited in Jan2013. However there was always the concern about consistency in these type of r
I had a very enjoyable dinner at 稻香超级渔港 at Mongkok with my sis when we visited in Jan2013. However there was always the concern about consistency in these type of restaurants – that one could not really tell the quality of the dish just by looking at the online menu. indeed we had a “not so great” dinner at 潮楼 (another Taohueng restaurant) just the night before (though the set menu had looked very impressive), and we had wanted to change to a late dinner at beef hotpot @ budaoweng 不倒翁 instead. however KCP, who was joining us for dinner this evening, could not make the change, so we went ahead with 稻香超级渔港.
still shy of the set menu the evening before, we decided to go for ala carte instead. the 2 cold dishes we ordered – 酱蹄 sliced sauce trotters & 蒜泥白肉 garlic sliced pork (JK thought this was very good) – were both good & not pricy, so that gave us some confidence.
the scallop seafood soup in wintermelon, which the restaurant was promoting was kind of disappointing c/w the usual very good cantonese 例汤…so it looked like we were in for some hits & misses.
thankfully we had a really wonderful steamed garoupa next. this was very good & everyone liked it.
the roast goose was quite good really but we just had a really good one that morning at Yat Lok 一乐@ Stanley Street which was more crispy & tasty. JK complained that the garlic 油麦菜 romaine lettuce did not look like romaine lettuce, and it was just so-so – lacking in “wok hae”.
we ordered a lobster noodle. the lobster was good but the yi min noodle 伊面 was quite lacking in flavours. it used to be that Mandarin Kitchen in London was the “go-to” place for lobster noodles in London like for 30 yrs. these days any restaurant in Singapore could do a good lobster noodle. it was surprising that the noodles here should be so below par!
we had 7 dishes including steamed garoupa & lobster for 5pax for HK$930. that’s about S$30nett. price was not high for just above average food but we were really expecting better. the tricky thing about ala carte was ordering the right dishes which were good for their price. in this case we did just ok but probably still safer than going with the set.
張貼
