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2017-07-05
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美味齋 has been open since 1958, and last year in 2016 the old owner & chefs decided to retire for good. However recently after 1 year, the old owner 龍哥 has decided to re-open with a much younger Shanghainese Theme with healthier recipes, with the kitchen run by an experienced Restauranteur and with the old owner & chefs acting as consultants. This is actually my 2nd time visiting, as my 1st visit was during its early soft opening stage with recipes and service still being ironed out! This ti
This is actually my 2nd time visiting, as my 1st visit was during its early soft opening stage with recipes and service still being ironed out! This time around the Food has already majorly improved - the Mapo Tofu for example is after my recommendation much better tasting, with plenty of Black bean, Chili and Sichuan Peppercorn numbing taste and silken tofu.
The new Vegetarian Dumplings with thickly diced Veggies and mushrooms is one of the best in Hong Kong I have tried, with the new Head Chef being very experienced in Sichuanese food and having worked in notable kitchens. Xiao Loong Bao has also taken on a new Dim Sum chef and the quality is even better than before...
I finished off with a Tan Tan Mian 擔擔麵 which has good Sesame paste taste and shaved Peanuts on top. And a whiff of Spicy & Numbing Sichuan Peppercorn influence...
Dessert was a simple Rice Wine with Glutinous Dumplings and Osmanthus Flowers 桂花釀丸子 which has also improved from just 2-3 weeks ago!
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