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2022-12-21
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Coming here is always a safe bet. Me and my friends are regulars. Catching up with each other over some fine dim sum and tea.We will usually order the signature hand-shredded chicken to the table, but yesterday, for a change, we ordered the rooted goose. For me, the visual is the prime thing to start off, and then the flavors kick in. I know it is very technical to get the crispy skin with the right glossy rosy color and the timing has to be very calculated, but the Chef nailed it. Crispy goosy
We will usually order the signature hand-shredded chicken to the table, but yesterday, for a change, we ordered the rooted goose. For me, the visual is the prime thing to start off, and then the flavors kick in. I know it is very technical to get the crispy skin with the right glossy rosy color and the timing has to be very calculated, but the Chef nailed it. Crispy goosy skin and juicy lean meat came out shining.
The fried squid had a shattering crust, maybe one of the best pieces of fried squid I have ever eaten. And when I tempered it with the Worcestershire sauce, it was like throwing an accelerate on it. The kitchen knows its way around frying squid.
Pea shoots in broth were breathtakingly good. Cook time was calibrated to perfection.
Shrimp dumplings and other dim sum were gorgeous, a little bit tastier and more stunning in look than I am accustomed to.
Only the fish paste ball was a little tough.
The Chefs are on top of their games, they have finesse and techniques. High praise!
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