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Restaurant: Nanhai No.1
Info:

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Level2
9
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Service Without a Smile
2018-05-30 2054 views
I really wonder these days whether service is a factor taken into consideration when determining if a restaurant should receive a Michelin Star. if it is then on that ground alone this restaurant should not have a Michelin Star.As for the food, I would say that is good. I had a set menu. The fried mushroom with supreme soy was delicious, probably the dish of the evening. The steamed Hokkaido purple butter clam with garlic and a little vermicelli was good. If anything the clam was slightly over
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I really wonder these days whether service is a factor taken into consideration when determining if a restaurant should receive a Michelin Star. if it is then on that ground alone this restaurant should not have a Michelin Star.

As for the food, I would say that is good. I had a set menu. The fried mushroom with supreme soy was delicious, probably the dish of the evening. The steamed Hokkaido purple butter clam with garlic and a little vermicelli was good. If anything the clam was slightly over cooked and the noodle slightly under cooked but the dish was still tasty. The braised whole abalone with goose liver was a strange combination and one which I feel does not work. The abalone was tasty and well cooked. I think it would have worked better with seasonal asparagus. The goose liver was well cooked although it needed some salt and something a little acidic to cut through the creamy sweetness. It was just that together as one dish I don't think it worked.

As for service well don't get me started as there is so much that needs to change and be improved. Perhaps losing their Star would be the impetus to make the change. They can cook, it is the front of house letting them down.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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