Went for lunch today with boyfriend.
Tried:
1) Custard bun
2) Baked tomato Pork Chop rice
3) Scallop Dumpling
4) Red Wine Wagyu Beef cheek

Custard bun: too juicy, the content actually splahes to 1/2 a table away when i had a bite, quite embarrasing
Baked rice: rice was good, a lot of minced carrot in the tomato paste, which makes it quite sweet and nice, but the pork chop was v disappointing
Dumpling: tasteless
Wagyu Beef: Peculiar, but my BF likes it

Conclusion: Will never go there again

N.B. Toilet stinks and only 1 toilet seat for the whole restaurant!!

想起回來, 都己經是情人節的午餐了, 這個地方"不中不西", 但也有點別緻, 一定是吃"西洋中菜"的地方, 精緻的點心, 碗碟都精巧優美,

食物方面. 咸水角皮太厚, 料不夠, 九菜餃皮薄中蝦爽, 但不是絶頂貨色, 蛋白瑤柱鮑魚炒飯炒得乾身但以鮑魚粒炒, 略感有點太過富貴吧! 雖有口感但鮑味郤不在炒飯之中. 另一個為鮑魚飽, 有點像大包的2/3份量, 內藏一整粒罐頭鮑, 有點驚喜而且味道也不錯, 吃完這個包令人心滿意足.

甜品的相意桂花糕, 名字得甜蜜, 味道郤不太甜, 可惜這個簡單甜品, 四小件郤賣四十多元, 真是情人時節呃飯食.........

service周到, 四處鬼佬, 玩gimmick富貴點心, 正是這兒的賣點吧!

I’m flying to Paris tonight, but I’ve made arrangements for one last dinner before I go. A couple of friends wanted to try Island Tang (港島廳), and I was only too happy to oblige. I’ve always found the food to be simple and good.

We started with a few dim sum items: baked puff pastries filled with signature barbecued pork (蜜汁叉燒酥), baked barbecued pork buns in pineapple shape (焗菠蘿叉燒包), and vegetable and pork won tons with chili oil (紅油抄手). I thought the pastries were pretty good, the buns only so-so, and the won tons were nice and flavorful.

We also had a mixed platter with char siu (叉燒), soya chicken and marinated jellyfish. The char siu was very tender and nice, although it would have been even better with a bit of fat. The chicken was also pretty nice. Nothing fancy here, but everything was well-executed.

The scrambled eggs with mashed “Tai O” salted fish and chives (大澳鹹魚茸炒滑蛋) were awesome. This is a real homey dish found in places like tea houses (茶餐廳), and I was surprised to find it here. Lots of flavor from the fish and the chives, and we probably should have enjoyed it with some rice…

The pan-fried prawns with premium soy sauce and garlic (蒜香頭抽皇煎中蝦) were also a hit. Absolutely nothing to complain about here – again the execution was solid.

I was sure that everyone would enjoy the deep-fried de-boned duck coated with taro crust (荔茸香酥鴨), and I was right. The ladies absolutely loved the taro, of which there were three different variations – the mash on top of the duck, the deep-fried crust on top of the mash, and the taro chips on the side. I can have this dish all day long…

Finally, a veggie dish in the form of braised bean curd sheet with black fungus and bean curd stick (雲耳豆卜鮮支竹) to balance things out. A pleasant surprise to everyone.

The one disappointment for me was dessert. The sago coconut cream with water chestnut (椰汁馬蹄露) was really just sago cream with some water chestnut bits, as opposed to water chestnut cream with some coconut… Oh well.

I must say that the dinner turned out pretty well, and it was with a satisfied smile on my face that I headed to the airport to board my flight…

original blogpost with notes on wine: http://chi-he-wan-le.blogspot.com/2009/04/eat-and-fly.html

環境: 高高樓底 舊上海的豪裝 不過枱好密 好噪

食物:
我們二人, 只叫了幾籠點心:

叉燒腸粉: 叉燒太細粒. 無叉燒味

叉燒腸粉菠蘿包: 叉燒太細粒. 無叉燒味

春卷: 無味

蝦餃: 皮太厚

皮蛋瘦肉粥: 只有胡椒粉味 (食了兩啖要放棄! 太難食!)

彊汁豆腐花: 無彊汁

$480 埋單. 以後都唔去!!!!!

A couple of friends were in town and wanted to try out Island Tang, the new Cantonese restaurant affiliated with David Tang. For some reason I had the misconception that it was a fusion restaurant, but once I saw the menu, it was obvious that the fare was traditional Cantonese. The setting, however, is classic David Tang.

We sat down and ordered a few simple dishes. Started with deep-fried prawns in sweet and sour sauce (吉列蝦球). The breading was light and the prawns were tender and juicy. Pretty good stuff.

The stewed wagyu ox tail with wagyu sauce (沙爹和牛尾煲) was really good, with the meat falling off the bone, and the "satay" flavor wasn't too heavy. The sautéed green kale braised with minced preserved sausages (臘味崧扒芥蘭度) was pretty interesting. The thick outer layer of the veggie was removed to make it more tender. The sausage bits included both regular and liver sausages, with the flavor of the Chinese wine coming through.

The final dish, and the one that put me over the edge, was the deep-fried de-boned duck coated with taro crust (荔茸香酥鴨). I was joking that this is the Chinese version of duck confit, but the truth isn't far off. The duck was crispy on the outside, with just enough fat to make it really yummy. Of course the taro crust was heavenly. I am normally not a big fan of taro, but the fluffy, deep-fried exterior - combined with the soft interior - was definitely a winning combination.

We left with our bellies filled, and appetites satiated. I had pretty low expectations going in, and this was quite a pleasant surprise.

係出面望入去，一睇就知係一間好貴的西餐館。

問題係，佢外面個銀色招牌大大隻用上華康少女體，英文用上Comic Sans MS類物體，未入去食，感覺已經大打折扣。在佢地未裝修好之前，因為佢隻字型的關系，我還以為要開大家樂式快餐店，令我高興了好一陣子。

This is a very good example of a very bad design.

今日叫咗個 "菠蘿叉燒飽", "和牛酥", 炸蝦條", 及"叉燒飯一碗"... 好美味呀!!! D 叉燒入口即溶, 肥瘦適中. 好味.
一直以為呢D高檔LOOK的食店, 都係得個樣 -- 好睇唔好食. 但呢間真係俾到驚喜我!!!