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2025-06-09
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Lunch in a private room. Despite the launch of a really high CP value lunch set, we were here to try some new dishes. Here’s what we had. Welcome snacks: deep fried dough which reminded me of CNY. Had to hide it before I finished it all.毛肚海蜇- this plate combined crunchy, chilled jellyfish with毛肚, dressed in a garlicky sauce, giving off excellent texture and contrast. 毛肚, also known as 百葉肚or 肚尖, is the third stomach of the cow, also the largest. Texture is crispy, with its layered folds. (A day o
Here’s what we had.
Welcome snacks: deep fried dough which reminded me of CNY. Had to hide it before I finished it all.
毛肚海蜇- this plate combined crunchy, chilled jellyfish with毛肚, dressed in a garlicky sauce, giving off excellent texture and contrast. 毛肚, also known as 百葉肚or 肚尖, is the third stomach of the cow, also the largest. Texture is crispy, with its layered folds. (A day of 長知識：the other stomachs are: 瘤胃(草肚)、蜂巢肚(金錢肚)、皺胃).
梅干菜香肠- house-made sausage laced with the earthy, sweet-salty depth of preserved mustard greens. Charred at the edges, was a bit too chewy for me.
浸雷公凿苦瓜- too bitter for me.
煙燻肥腸- tender yet structured, with a deep, smoky perfume that lingered on the palate. Perfectly balanced with the green 4 川花椒 paste, which was not spicy at all.
煎烧东极黄花鱼 / 配浓缩鱼汤- freshly pan-seared to golden perfection by Chef right next to us: crisp-skinned, flaky, and sweet. The fish broth was deeply layered, and flavored.
白辣椒炒蚌仔- where sweet, plump clams met the aromatic heat of white chili- too spicy for me to try.
榨菜脑烧裙边- gelatinous turtle rim cooked in pickled mustard root paste bringing savory, tangy and deeply fermented flavors.
菜梗炒沙鳗鲞- indeed an umami-driven stir-fry, pairing crisp-tender vegetable stems with intensely flavored, chewy bits of salt-cured sand eel, a type of small eel found in the sea, usually prepared as dried fish in Ningbo.
夜開花 (Calabash, aka bottle gourd/white-flowered gourd/long melon) x 蠶豆- a seasonal delicacy, with silky, delicate texture and mild flavor.
三虾焗饭- a decadent, layered rice dish, where fresh shrimp, dried shrimp, and shrimp roe were combined to create aromatic depth and briny sweetness.
Dessert: the signature tong yuen of cos plus seasonal fruits- white melon and lychee.
In summary: bold and brilliant expression of deeply regional coastal China. Food is complex and completely unforgettable, showcasing a chef who respects old techniques but isn't afraid to push boundaries. A must for diners who crave depth, daring, and a taste of underappreciated ingredients.
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