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2018-08-13
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Almost 30 years ago, Snow Garden was one of the places to go if you want the best Shanghainese cuisine in Hong Kong. Can the same still be said after all these years, let us all decide here.We a table for 4 arrived at 6 sharp, we were the first table of the night. Shortly after that, people started coming in, and be 7pm, the restaurant was full, always a good sign on a Sunday evening.The smoked eggs are a bit dry but the yolk was creamy and softThe abalone mushroom was soso, with it being too ch
We a table for 4 arrived at 6 sharp, we were the first table of the night. Shortly after that, people started coming in, and be 7pm, the restaurant was full, always a good sign on a Sunday evening.
The smoked eggs are a bit dry but the yolk was creamy and soft
The abalone mushroom was soso, with it being too chilled and not room temperature enough
Same as the mushroom abalone, you could tell this is out of the fridge just seconds ago.
People say farm to table, I guess this is fridge to table. Close enough!
The deep fried bean curd was the best appetiser of them all, moist and crispy skin.
The food was in general acceptable but its lacklustre performance is further solidified by the fact that a causal conversation with its manager that the place is up for a new rental negotiation soon, so the fate of the place is again on the line. One must wonder, why a 30-year establishment could be so easily overturned by a person or a corporate's decision, at the same time, this is true for almost all restaurants in Hong Kong. What can we ask for as a customer and a food lover from a restaurant with regards to its service and food quality but to sigh at this cruel and unmerciful fact placed on all of our dining tables.
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