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2025-05-22
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Another restaurant helmed by chef from the FLM series. The Wanchai branch is where I first encountered 仙鶴神針 for the very first time many years ago. 仙鶴神針, considered one of the "Top Ten Famous Dishes in Hong Kong”, is essentially fin stuffed in pigeon and simmered in rich broth. Process of making is intricately detailed- chef has to first debone the squab whilst keeping the skin intact. Stuffed with fin, the braising process requires meticulous craftsmanship and mastery of heat control to preserv
The Wanchai branch is where I first encountered 仙鶴神針 for the very first time many years ago. 仙鶴神針, considered one of the "Top Ten Famous Dishes in Hong Kong”, is essentially fin stuffed in pigeon and simmered in rich broth. Process of making is intricately detailed- chef has to first debone the squab whilst keeping the skin intact. Stuffed with fin, the braising process requires meticulous craftsmanship and mastery of heat control to preserve the rich juices of the pigeon.
One of Boss’ favorite restaurants, so I get to try again.
Dinner. Here’s what we had.
煎蟹肉蛋琵琶燕- delicate combination of crab meat and egg, paired with velvety swallow's nest. Perfectly crispy on the outside.
仙鶴神針- made with the best quality sharks fin. Pigeon was a bit small- no mouthfuls of flesh; only bones. As boss explained- the dish was all about the fin. And the luxurious broth of cos, which deserved to be soaked up with a bowl of rice. $3,440 for 2 pieces. (Thanks Boss!)
日本腐件伴遼參- sea cucumber was tender and succulent, paired beautifully with the silky bean curd.
豆沙蘋葉角- loved the luscious red bean paste- sweetness was right on point; texture of the glutinous dumplings was just right.
In summary: a culinary gem that offers a gastronomic journey through a selection of exquisite delicacies. Diners can expect to be captivated by the meticulous presentation, intricate flavors and textures.
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