Video
Read full review
2025-06-12
2590 views
Dinner with the gang. Havnt been or a long time. Here’s what we had. 太史戈渣- a rare, historic Cantonese dim sum shaped like an olive pit, with a crispy exterior and a soft, tofu-like interior that melts in the mouth. This dish is quite challenging to make, first by simmering 金華火腿 and chicken to create a rich broth, which is then mixed with eggs, cornstarch, and a small amount of lard, along with steamed and mashed egg yolks, then fried. Thought it tasted really good even without the accompanying s
Here’s what we had.
太史戈渣- a rare, historic Cantonese dim sum shaped like an olive pit, with a crispy exterior and a soft, tofu-like interior that melts in the mouth. This dish is quite challenging to make, first by simmering 金華火腿 and chicken to create a rich broth, which is then mixed with eggs, cornstarch, and a small amount of lard, along with steamed and mashed egg yolks, then fried. Thought it tasted really good even without the accompanying sugar.
72度醉乳鴿- disappointing not succulent nor tender enough.
蝦子燜大烏參- gelatinous, rich, and braised to perfection with shrimp roe that added depth and briny intensity. Ordered plain rice to soak up the sauce.
燻雞 (pre-ordered). Tasted much better than it looked- smoky aroma was not overpowering, meat remained juicy and tender. All in all, a delicate balance of spice, smoke, and poultry sweetness.
鹹蛋黃原隻大蝦皇- prawn was firm yet juicy.
頭抽豬蹄筋- gelatinous and deeply flavorful, absorbing all the umami from the soy sauce.
咕嚕肉— here the pork was cut in strips; not the crunchy kind but juicy, tossed in a balanced sweet-sour glaze that wasn’t overly sticky or artificial.
艇曬蝦醬蒸玻璃肉- where pork belly with translucent fat layers was steamed till melt-in-mouth tender. Shrimp paste added a lingering pungent depth.
頭菜陳皮蒸金錢腱- couldn’t taste any 陳皮 but a weird satay flavor. Not for me.
上湯莧菜
蔥油拌竹昇麵- firm, springy, and full of bite, dressed in an aromatic scallion oil that clung to every strand.
煎馬蹄糕- crispy on the outside, loved it.
懷舊芝麻卷
In summary: beautifully composed layers of traditional Cantonese cuisine, with a menu that balances nostalgic home-style comforts and regional craftsmanship, and every dish rooted in memory and mastery.
Post
