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2014-02-16 5617 views
Very good Sichuan cuisine;Comprehensive menu, Comfy seating;Good service, reasonably priced.Recommended.有誠意，食物有質素。午市豐富及抵食。坐得舒適，服務好。值得推介。 Decor:Bright and spacious. Good use of partitions and large windows which allowed a lot of natural light in. It generally felt like a more luxurious, but cozier version of Tan Yu Tou. Menu:They had menus for two and menus for four. The main menu composed of mostly spicy Sichuan dishes, which included many interesting dishes like chilli razor clams and crabs.
Comprehensive menu, Comfy seating;
Good service, reasonably priced.
Bright and spacious. Good use of partitions and large windows which allowed a lot of natural light in. It generally felt like a more luxurious, but cozier version of Tan Yu Tou.
They had menus for two and menus for four. The main menu composed of mostly spicy Sichuan dishes, which included many interesting dishes like chilli razor clams and crabs. The price range was from HK$20 to HK$480. Their signature dish appears to be spicy Sichuan hotpot. We ordered a set for four persons, four Xiao Lung Bao and one Pig intestine with chilli.
There were what we had:
Eggplant: Eggplant with sesame sauce. The texture of the eggplants was just right, neither too soggy nor too hard. A decent cold appetizer.
Double-boiled Soup: A lot of mushrooms and fungi boiled with lean pork meat. Very flavourful with a smooth herbal aftertaste. We were all very happy with it.
They say it's salt-poached chicken but thise seems like the normal "mouth-watering chicken " to me. The chicken might have been salt-poached but the defining feature of this dish should be the large amount of chili oil, peanuts and spring onions that came with the chicken.
Spicy but not super aromatic. Not bad. It would have been better if they cut those into smaller chunks.
Boiled dumplings in spicy sauce:
Another signature Sichuan dish. Essentially a smaller type of wonton (with pork and a small amount of mushrooms but no shrimps) drenched in red oil , i.e. chilli oil. There was a layer of dark-colored sauce covering the wonton. That felt like a marinated chilli paste with garlic and other spices. Not too spicy but fairly aromatic. This was good.
Poached vegetables with bamboo pith:
Very fresh veggies (dou mio) and bamboo pith in clear broth. The portion was big and the veggies were very fresh. The clear broth should be chicken broth.
Mandarin fish with bean sprouts in chilli oil: The fish slices were very smooth and fresh. The large amount of bean sprouts and fungi were also tasty in what I suspect to be a yellow bean broth. I didn't seen any chilli oil though. This wasn't spicy. Even the broth was very tasty.
Looked great. Heard it was quite good.
Xiao Lung Bao: These xiao lung baos were bursting with juice and flavour. Very thin dough . Even Better than Ding Tai Fung! Excellent.
Fried pig innards: Slightly different from what I usually have. These pig innards had been deep fried before being stir fried with the very flavourful capsicum, tons of chili, chives and spring onions. Tasty!
Spare ribs steamed with glutinous rice & pumpkin
Very interesting. Never seen this before. Filling but not overwhelming. The spare ribs were succulent too. Perhaps the glutinous rice helped retain the juice from the ribs.
They gave use desserts for five even though the set only included desserts for four persons.
Extremely friendly and efficient service throughout the meal.
Just HK$200 each for all the above. We were pretty satisfied with this meal.