Last night, I was extremely tired after a whole day shopping,my friends and I choose to have Cantonese food at Prince Restaurant in Tsim Sha Tsui, in which our needs can be fully satisfied.
Prince Restaurant offers both Cantonese cuisine and Japanese food. In the menu, there are lots of colorful food pictures; the dishes showed are mainly fusion food, combining the cooking styles of Chinese and Western which are very new to me.
Customers can order from the set menus at price ranging from $300 to $1000 per person, including a glass of red wine with six main courses and dessert. Because I don’t like fish and vegetables, and I think the set menus are too much for us, so we preferred to simply order from the standard menu.
For the appetizer, we ordered six pieces of sweet shrimp sashimi. Unlike the shrimps that I ate in other Japanese restaurants, the shrimps at Prince are extremely fresh; they have not only a strong seafood flavor but also a hint of sea water as if I have just picked up the shrimps from the sea and eaten them immediately.
We then ordered three main dishes: Fried Angel Hair with Truffle, Oven Baked Stuffed Sea Whelk with Mushroom and Onion and also Chicken with Soya Sauce in Casserole.
Fried Angel Hair with Truffleis my favorite as the Angel Hair is well-cooked, not too hard and not too soft. I never imagine the collocation of Angel Hair with Truffle can offer such a special flavor. The portion is large and it costs $188; I think it is affordable as I know that the Truffle is quite expensive. Personally, I believe it is a must-try item at Prince.
Compare with the above item, I think the Chicken with Soya Sauce in Casserole would be less tempting. When the casserole first put on our table, it is very hot and it smells delicious. However, the chicken is over-cooked, and I expected the chicken is filled with the taste of soya sauce. Disappointedly, the flavor of the glutinous rice wine covers the taste of the soya sauce, making the whole cuisine lose some marks in taste.
The last dish, we ordered Steamed Egg Yolk Buns as our dessert, this is also the one we encored.
Dining at Prince, I am sure that this restaurant has gained tremendous popularity among tourists. It is because the patrons surrounding us are mostly Japanese, Koreans and the Westerners. They enjoyed drinking red wines and the dinner set, and I am sure they also enjoyed the atmosphere and the scenery at this restaurant.
Besides, while sitting at the window-side table, we can enjoy the Victoria Harbor scenery, it’s wonderful! At 8 p.m., the restaurant’s lights were turned off, and we can enjoy the symphony light show. To be honest, I think the show is quite boring, what I can see are several moving light beams only.
After checking the bill, the manager told us that March is their anniversary month; he then gave us a $100 cash coupon as a gift, encouraging us to come again next time. This coupon is very attractive, because if we dine at Prince next time, and the amount of our bill reached $500, Prince will deduct $100 directly from our bill, it’s a special offer for us.
If I have to give stars to Prince Restaurant, I would give it four out of five in food and environment. It offers a wonderful atmosphere for an unforgettable dining experience to me.
。的確幾通爽，不覺熱，吹天然風比坐冷氣間更正。
，蓮蓉尚算滑但蛋黃無乜味，好—般；
，煙燻味濃，腐皮脆口，內裏素料爽口又非常入味，不錯。
，外觀色澤跟味道都很清淡但仍帶有清香的菇甜味，好。
，皮薄而有韌度，夾著頂部真可以不穿底，內裏湯汁豐盛鮮甜，肉餡子有咬口，加兩滴醋一齊入口更美味。
，將螺肉起出切碎混今法式料再用上葡汁焗，要真正品嚐螺肉要較細心嘴噬，但入口較有咬口而味道亦香濃，還可以。
，做法與焗嚮螺差不多，將蟹肉起出混合法式焗料加上奶油汁釀回蟹蓋焗，味道相對焗嚮螺的葡汁較清香，有另一種風味，但入口則較香滑。
，賣相十分美觀，蝦籽麵煎得干脆，上面鋪上蝦仁，帶子等海鮮料，再伴上咸香的紫菜碎示蟹籽一齊入口，脆香中夾雜著海鮮的香甜，的確帶給人多種的層次口感。
，入口也很清香，也不太甜，可接受。
賣相是不錯, 吃下去, 皮很脆, 不過肉是超級咸!!! 咸得令人想吐!! 
每件都有很大的一舊骨, 肉就沒什麼, 味道跟叉燒一樣. 
鴨舌本身肉質軟淋, 十分不錯, 奈何甜醬太多, 完全搶去主角本身的味道.
看名字好像很有霸氣, 上桌看樣子更是十分討好~吃下去, 包皮很薄, 內涵有很多, 都是豬肉片,跟叉燒包味道大同小異. 好吃但略嫌包皮太薄涵太多, 有點漏.
想不到士多啤梨醬跟准山味道原來很夾. 本來味道比較淡的准山, 變得帶點微微的酸酸甜甜, 准山也很爽, 很開胃. 好吃.
蝦腸的蝦十分大隻, 很爽; 叉燒粒也很多. 大家的腸皮都很滑很薄. 不過豉油十分淡而且不夠. 味道比較乾和淡.
粥很綿味道夠, 也很大碗. 不錯~
不算大隻, 皮不算薄, 整體十分普通.
不太甜, 有蛋香, 不乾帶點濕潤感, 奶皇不算多但整體好吃.
我個人十分喜歡吃鳳爪. 這裡的很入味, 偏咸, 但放太久, 鳳爪太淋身了.
最欣賞就是這碟. 煎腸粉煎的外皮十分香脆, 不油, 內裡的腸粉還是軟軟的不乾. 十分好吃!!
