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2014-08-16
10722 瀏覽
If you are looking for a representing Shanghainese restaurant in Hong Kong Island, this is the place (and a "very hard to make reservation" place). It's not a big venue yet still homey. It's not fine dining service despite of the reputation and history; it's casual and great for gathering with friends around the large round tables. Menu is bilingual and pricing is reasonable.Dishes here are traditional and solid. They are nothing fancy, full of garnish and anything extravagant or exotic. Most ef
Dishes here are traditional and solid. They are nothing fancy, full of garnish and anything extravagant or exotic. Most efforts are put into cooking techniques and freshness of the ingredients.
Skipping over broken bottles and the colorful bars scenes along Lockhart Road, we arrived at The Broadway building with a group of 5 for an early dinner reservation.
4 cold starters:
Smoked eggs
Smoked fish with dark sweet soy sauce
Huadiao rice wine marinated shrimps > Generous on the wine, very savory.
Bamboo shoots with sesame oil
4 entrées:
Braised pork belly with bean curd knots
Honey peas with dried ham > They took out all the pods! Lots of work.
Sheng Jian Bao (pan-fried buns)
Pan-fried shredded Chinese perch fish*
*This is the most eye opening dish tonight; 1) The work the chef had done. 2) Texture and taste. 3) Boneless. We had ordered half a fish but the portion was good enough to be a whole fish. Imagine shredding the soft and delicate fish meat and keeping them in tact. The texture is “al dente”. It’s lightly salted and pan-fried. Mixed in the sweet pickled turnips on the sides and they brought out the natural sweetness of the fish.
I would say almost choices on the menu are good and "it-can't-go-wrong-here". A bunch of VIPs had reserved the private room at the back that night and saw quite a few local celebrities walking by.
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