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2015-08-08
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We paid another visit to Tsui Hang Village today at the Causeway Bay branch. We like the atmosphere here as there is natural light shining through and the tables are not placed too close to each other.Dad is a meat lover so he basically came for this Honey Glazed Barbecued Pork and Roasted Suckling Pig Combo. The Barbecued Pork wasn't as good as before as it's not quite "barbecued" in the traditional sense but the pork was tender and juicy. As for the Roasted Suckling Pig, this was better. The s
Dad is a meat lover so he basically came for this Honey Glazed Barbecued Pork and Roasted Suckling Pig Combo. The Barbecued Pork wasn't as good as before as it's not quite "barbecued" in the traditional sense but the pork was tender and juicy. As for the Roasted Suckling Pig, this was better. The skin was wafer light and crispy and the meat was very tender. No wonder its Chinese description is 化燒乳豬.
The best dish turned out to be Pork Knuckles with Ginger Stew (甜醋豬腳薑), one of Chef Recommended dishes. We gave it all thumbs up. The knuckles were gooey and the vinegar stew was rich and sweet yet not at all greasy. The soft gingers tasted like purée yet it was not as tangy as regular ones. We enjoyed this nevertheless. This was a good value pot.
Another Chef Recommended dish we ordered was the Steamed Dumplings with Minced Mandarin Fish (順德魚皮餃). We tried this because it's one of our all-time favorite hot pot items but it tasted moderate and tough. Not memorable.
For fun, I ordered Four-style Shao Mai with Steamed Molten Egg Custard Pig Shape Bun (四色燒賣及流沙奶皇豬仔包). The presentation was cute when the bun came in a small bamboo steamer and there hid this piggy inside. Unfortunately, there wasn't much filling so I felt like eating air. The Shao Mais were so-so placed in a rectangular plate drizzled with abalone sauce and gold leaf. The Shao Mais' color wasn't attractive in terms of freshness and yumminess. There are one glutinous rice dumpling garnished with salmon roe and pork floss, two regular Shao Mais with scallop or shrimp on top and the last with a slice of beef on top.
My parents loved to try this Giant Chicken Bun (懷舊雞球大包）for old times' sake. It's pretty good with Chinese mushroom slices, chicken meat, egg, and parsley. They could have added more parsley for a stronger taste but we really appreciated that it's even on the menu!
We tried the Stuffed Rice Flour Rolls Stuffed with Beef and Dried Mandarin Peel (陳皮牛肉腸粉）this time and totally satisfied. The rice roll wasn't mochi-chewy like we had at the Cental branch; in fact, it had the right texture with the "sophisticated" dried fruit taste.
The desserts aren't memorable though. We had this Deep Fried Egg Pastries with Honey（蜂蜜蛋）but it's not even sweet. The Steamed Milk Custard (大良雙皮奶) is a big disappointment because there's only milk but no sugar! It was really good at Central. The Egg Yolk Layered Pudding (蛋黃千層糕) was all right.
There were a few delightful surprises and service was attentive but altogether not exceptional. They really have to work harder on dim-sums and desserts.
張貼
