Visited here with my secondary sku classmates for my sku's Anniversary Dinner. .The dinner included the following dishes: -Crispy "Butterfly" Roosted Suckling PigAccompanied by white buns, the suckling pig had a crispy skin and juicy meat. Pairing them with the bun created a mouthful combination. -Stir-Fried Prawn & Scallop with XO SauceThe prawn was quite meaty, and the scallop had a pleasantly chewy texture. The XO sauce elevated their umami with the addition of beans. -Deep-Fried Shrimp Paste Ball with Salad GreenThe shrimp ball was served piping hot, and its exterior was quite crunchy, though the interior was slightly soggy. -Braised Scallops in Winter Melon RingWhile the scallops and winter melon were not particularly memorable, the pea sprouts in the middle provided a refreshing touch with their elastic texture. -Bird's Nest Soup with Crab Meat in Superior BrothThe broth was incredibly savoury, with each sip filled with bird's nest and crab meat, making it delightful to enjoy. -Steamed Giant GaroupaThe fish was so far so good. -Braised Fish Maw with Mushrooms in Oyster SauceThe oyster sauce was quite overwhelming, thoroughly infusing the mushrooms and fish maw with its flavour. The mushrooms were soft. -Crispy Roasted Hang-Fire ChickenThe chicken was quite meaty, silky and savoury. -Dry Scallop & Egg White Fried RiceThe fried rice exuded an intense egg and smoky aroma. It had great wok hei with a light texture and distinct, separate grains. -Longevity BunThe bun was fluffy with a sweet taste. The lotus paste filling was quite fulfilling. .The resto is situated next to the Shing Mun River, and is designed to resemble a marble boat. The staff was constantly concerned that we shall finished our food (as we kept wandering around to take pics) and kept reminding us to eat. …Read More
