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2019-01-24
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Took out of town family (part of five) here for dinner. My second time here and chose one of the $888 set courses. Appetizers (roast pork, jelly fish, abalone, deep fried oyster roll) were average I thought (just like previous visit). I wish the marinated abalone had a stronger taste of wine. Loved most of the hot entrees. I thought the lemongrass shrimp was average as I could not taste the sweetness in the shrimp and it was not that juicy. The double boiled young pigeon soup was simple but flav
Loved most of the hot entrees. I thought the lemongrass shrimp was average as I could not taste the sweetness in the shrimp and it was not that juicy.
The double boiled young pigeon soup was simple but flavorful. I really enjoyed the mild sweetness in the broth. 👍
The pork belly in orange and bean paste sauce was outstanding. We ordered a bowl of rice so that we can wrap the rice using the thinly sliced and flavor packed pork belly. One of my favorites.👍
The beef stir fried w broccoli and fried dough sounded ordinary but it was. The beef was better than the average flank steak cut. The butterfly cut beef was tender and I could tell he didn’t use any tenderizer.
The eel in black bean sauce was really tasty and not salty. The meat had a bite to it and was not over cooked. Another highlight of the evening. 👍
The chicken broth for the cabbage had a strong fragrant of “jinjua” ham. I could also taste it in the broth.
The clay baked “beggar’s”chicken wrapped in lotus leaves was outstanding. It was extremely juicy and was just the right timing. Baked for two hours then sat for another 30 mins. The mud was previously used for wine making so the wine aroma and the earthiness slowly infused into the chicken.👍
The egg noodle was house made. Got really good texture to it. The fish maw was of good size and it was tender (not too soft).
Ambience - we were seated in the room with the horses as the backdrop. Quite nice with view of a Causeway Bay
Service - excellent! Server took the time to explain every dish. Manager constantly checked the tables to ensure quality service. Chef Ding was very personable and greeted every table.
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