Harriet Hunter's Profile

Dinner. Had high expectations, since Italian Chef had quite a number of Michelin stars under his belt.2 set menus of 4 courses to choose from $598pp or the signature menu. Fortunately there was no requirement for the whole table to order the same set so we decided on the signature menu plus some a la carte items.Wine list was ok. Went for a glass of mediocre Burgundy red. Here’s what we had.Bread with olive oil.After what seemed like a wait of eternity, our first a la carte item: Sicilian Pink Prawn Tartare topped with Oscietra Caviar, Fennel etc. Did not like the ginger bits at all, which overpowered any sweet taste of the prawn.Thin, buttery Italian Beef Tenderloin Carpaccio accompanied by crunchy Peperone Crusco (sweet red pepper dried and fried) and Seaweed Zeppoline (mini fried dough balls).Our second a la carte item: a bold and umami-packed seafood Chitarra Pasta (Spaghetti with a square cross section), perfectly al dente, catching every bit of garlic and briny Sardinian Mullet bottarga; topped with tender baby squid and confit Serrano Pepper adding mellow heat.Spaghetti with Sun-Dried Tomato Sauce— sweet, acidic, and concentrated, yet lifted by the fresh fruitiness of the raw tomato and basil.Italian Veal Rack Milanese Cutlet- too thick-cut and heavily marinated with herbs for my liking. On the side: Lemon Mayonnaise with a creamy, citrusy tang cutting through the richness. Served with Confit Cherry Tomatoes and arugula salad adding peppery lift.Lemon Tart, replacing the Tiramisu as we requested. Disappointingly, pastry was not crisp and did not taste fresh.In summary: what we had in mind was a refined Italian meal with an elegant twist of modernity; what we got was a contemporary take on Italian cuisine with a few creative detours that distracted rather than enhanced (eg the ginger bits in the prawn carpaccio). Portions not that big. Kitchen probably still needed a bit of fine tuning (speed of dishes coming out). Service was attentive tho.…Read More

Dinner. Seated at a booth with super aggressive air conditioning lashing onto my head. Friendly server offered me a brand new shawl.Wine list was good. Went for a glass of Burgundy red.Set menu only. Here’s what we had.Banchan- an array of small bites, featuring —tartlet topped with raw Halibut mixed with apple, celery and lemon.– Beef Tartare topped with paste made of smoked beef marrow and seaweed powder– tartlet topped with earthy and soft Eggplant mixed with rich and silky Chicken Liver Mousse and Shiso Sauce. A pillowy steamed Egg custard, elevated with a trio of local mushrooms and a nutty, creamy pine nut sauce that added depth without heaviness. Briny and rich Soy-Marinated Raw Prawns topped with creamy, salty-sweet Cheese Ice Cream, perilla jelly and Tomato cracker; a Korean classic pushed to new heights.Jeju Abalone nestled in a sauce of mussel and maesaengi (rare, velvety seaweed that grows only in clear, clean and cold water) adding depth and brine.Steamed delicate Tailfish paired with tempuraed Zucchini, grassy and bitter mugwort and squid offering contrast of textures. Tying it all together- bouillabaisse sauce bringing French boldness.Perfectly seared Spring chicken marinated with Thyme, served with grassy garlic leaf, black garlic and ginseng sauce.Served with fragrant and slightly bitter ginseng-infused rice mixed with earthy burdock, bits of crispy chicken skin and spring onion. No 飯焦 for Korean rice. Last but not least, piping hot ginseng soup. Tasted best taken together with the rice.White rice served with peach sorbet.Barley Chocolate Mousse on biscuit served with Barley Cream.In summary: a deeply Korean dining experience with soul and substance. The tasting menu unfolded with confidence, reclaiming Korean ingredients as centerpieces whilst elevating traditions to a level worthy of fine dining.…Read More

Happy hour with the gang, that slowly meandered into dinner. Not my usual haunt, since I’m not a fan of beer. Servers graciously accepted my repeat orders for NZ sauv blanc.The others had fun trying different local craft beers.Here’s what we had. Cypress- and oak-smoked Baby Back Ribs brined in dashi, glazed in a black fermented BBQ sauce, topped with fresh shiso leaves. On the side: crispy lotus root chips protruding from a red fermented bean curd peanut purée. Chips tasted a bit funky- (maybe oil not too fresh).Originally wanted to order the Smoked Skirt Steak, which was unfortunately sold out.Shiitake, shimeji, and eringi mushrooms, deeply charred then glazed with a slightly spicy, savory salted egg emulsion. Served with focaccia.Crunchy Wonton and Spring Roll skin served with sweet and sour dip with a fermented water chestnut tang; sesame-fermented lemon curd and vinegar chimichurri.Mini Sliders Trio: each a smoky bomb of flavor served in buttery mini brioche buns:-tender Smoked Beef steak with fresh tomato and shiso- Rich Pulled Pork with Chinese cucumber and fermented raw cabbage- Pulled bincho-charred mushrooms with fermented bean mayoTwice fried Fries made from Potatoes developed by Pierre Kohman, a 3-star Michelin French legend- Crispy outside, fluffy inside served with housemade XO mayo on the side :-rich and grainy Salted Egg Yolk & smoked Cheese-Typhoon Shelter style tossed in Chaozhou chili oil, loaded with shreds of sweet Japanese snow crab meat.Unfortunately they didn’t do dessert- so we went for the next best thing- Death by Chocolate Stout, with notes of vanilla, dark chocolate, and cake batter; rich and velvety. Altho I wouldn’t go so far as to say it was the molten chocolate cake that you could sip, I would say that it was the perfect finish for our nite.In summary: an HH/dinner hangout that aims for impact; bold, unapologetic fusion of East and West that will blow your mind and your taste buds.…Read More

Dinner in the private room.Here’s what we had. Soup 集眾極品雞- succulent and intensely flavorful.脆皮炸大腸- cleaned meticulously then deep-fried to shattering crunch, with a chewy, fatty center.咕嚕肉- crisp, airy, and juicy, with a vibrant sauce that balanced sweet, tangy, and savory without being cloying.鎮店小炒皇- fiery stir-fry that celebrated wok hei: bold, explosive flavors and full of texture. 紅燒乳鴿- lacquered and glistening, with crispy skin and succulent, slightly gamey flesh.金薯蜜椒安格斯牛柳粒- crisp-edged beef cubes, tender inside. Glaze coated each bite with a touch of honeyed black pepper.避風塘拆肉瀨尿蝦- particularly loved the mountain of golden fried garlic crumbs.清蒸海班- steamed just to opacity, topped with julienned ginger, scallions, splash of hot oil, and finished with soy sauce. Meat was silky and fresh.梅菜肉絲菜心酥炸鮑魚豉油王炒麵- simple but sublime.In summary: a greatest-hits feast of Cantonese Classics, masterfully executed.…Read More

Dinner in one of the private rooms. An unwelcome guest- mosquito that refused to leave, or die. Those “decorative” plants on the turntable really served no purpose other than to attract pests. Our usual manager was on leave- in his stead, someone who did not know how to “smile” nor what “service” entailed. Here’s what we had.Trio of appetizers:-脆皮乳豬件- skin was crisp, with a thin and silky underlying fat layer.-極品蜜汁又燒- thick-cut, marbled, exceptionally tender with a smoky-sweet balance.-醋香小黃瓜黑木耳- cool, refreshing contrast to the rich meats.松茸竹笙燉螺頭鷓鴣- a pure, nourishing, and elegant broth.魚子醬雪地明蝦球- bouncy, translucent prawn balls topped with caviar and set in creamy broth. The others had the spicy version 椰香虎蝦球 served with 金黃炸饅頭.古法蒸龍躉抑 steamed with ginger and scallion served on a bed of vermicelli.The others had the spicy version 鮮花椒蒸龍躉柳.脆皮鹽香雞-skin was golden and audibly crisp, while the meat beneath was succulent, gently seasoned, and aromatic.上湯浸莧菜窩燒海味脆米飯- with a crackling socarrat bottom, infused with the aroma of conpoy, dried shrimp, and scallop. Dessert trio--黑糖桃膠薑汁+3.6 牛乳奶凍: jelly-like and collagen-rich, soaked in a warm, earthy brown sugar syrup. Served with silky and creamy milk pudding; a modern twist on a traditional beauty tonic dessert.-鳳梨酥-桂花糕In summary: not sure whether I should include this restaurant in my Michelin Chinese restaurant series, as it has been stripped of its star. No injustice here.…Read More

Bday Dinner- hosts booked out the whole place. Tasteful decor with retro twist. Free Corkage not a default.Here’s what we had.Trio of appetizers:-避風塘鮑角: crispy, garlicky, and tender. Quite spicy- could take 2 pieces max.-麻椒海蜇蘿蔔: too spicy to try.-酸辣涼拌龍鬚- ie the young buds, stems and leaves of the chayote plant, named for its curling tendrils that resemble dragon whiskers. Known for their crisp texture; but too spicy for me to try.魚子醬蝦多士- golden, airy, and topped with caviar on scrambled egg.小炒王- the stir-fried mix of chives, cashew nuts and crispy dried shrimp etc gave an excellent balance of texture. Particularly loved the squid pieces and fish skin. 鴛鴦雞椰子湯- with hints of toasted coconut and dried seafood. Flavors not concentrated enough. 叉燒牛肋骨- exterior lacquered and caramelized just shy of burnt; smoky and unexpectedly tender.上湯薑汁鶴藪菜- bak choy from Fanling 鶴藪村, known for its short, wide, and thick stems, deeply wrinkled, dark green leaves. Tender and smooth texture with minimal grassy flavor.大班茅台燒雞- banquet nostalgia with a twist— infused with 茅台’s perfume, meat remained succulent and gently smoky.秘製醬汁肉蟹腸粉煲- bubbling claypot of chewy rice rolls with toasted edges (all gone within minutes), chunky meat crab, and a sauce that tasted like XO sauce with soy caramel. 三十五年陳年花雕花甲蒸滑蛋- egg custard was impossibly smooth and wobbly; the wine perfumed the dish without overpowering it.藤椒乳鴿花膠煲仔飯- nice female server remembered that I didn’t take spicy and gave me a bowl sans peppercorns. The pigeon was tender and lacquered, fish maw added gelatinous richness. The crust was perfectly scorched, crackling with every bite. 雲南玫瑰花茶芝麻湯圓— floral, nutty, and just sweet enough.In summary: a thrilling and satisfying journey through Cantonese classics reimagined — bold in ambition, precise in execution, and unforgettable in flavor. Service was excellent.…Read More

First time to the new hotel. Yunnan cuisine- female Chef Vicky’s latest venture. Didn’t wanna relive previous experience at Mushroom so reiterated and reiterated to reservation staff that I couldn’t take any spicy. Nice tasteful decor. Pleasant server (who also couldn’t take spicy) confirmed that the 2 of us could go with 1 set menu to share and add on several a la carte items. Here what we had.Tender and cool shredded Chicken, tossed with herbs, crunchy peanuts and lime; leaving out the Sichuan Peppercorn Oil as requested. PickyEater was of the view that more lime could be added for more lift.Crisp Spring Roll filled with Rushan Cheese (flat Yunnan cheese with a leathery texture, slightly resembling mozzarella) and Thai Basil, sprinkled with tomato powder and fennel pollen. Served on a ridged plate to avoid residual oil gathering. Served piping hot- soup layering deep, earthy flavors of smoked black Tofu from western Yunnan, Pumpkin, meaty Morel and other Mushrooms with miso-like depth.Homemade Mushroom Pork Sausage, aromatic and juicy, served with Crispy Mashed Yunnan Potato.Roasted pigeon, aged just enough to deepen its flavor, matched with Pigeon Jus and a Lemongrass/lime dipping sauce that cut through the gaminess elegantly. Topped with red chicory (苦白菜) laced with fermented honey.Dai Sou Beef (Halal Yunnan delicacy using brisket and shank of yellow cattle, stir-fried before stewed): succulent, gelatinous, flavorful, tender but firm without being dry. Served in broth which was rich and aromatic tho a bit spicy for me. Accompanying noodles, freshly kneaded, had perfect bounce and pull. On the side: assorted herbs. Velvety Bavarois (a French dessert made from a lightened custard base, gelatin, and whipped cream that sets in a mold), infused with the flavor of “Ugly Apples” (apples primarily from Yunnan's Zhaotong region, with gnarled, imperfect skin but tasting intensely sweet and fragrant due to large day-night temperature swings that concentrate sugars). Also featuring Fingerlime (citrus fruit native to Australia, known for its small, juice-filled vesicles resembling caviar with a tart, zesty flavor and slightly minty note); Apple Sorbet and Apple Foam. Served on a bed of chopped Snow Fungus (銀耳, a pale yellow, gelatinous frond-like mushroom) which had been boiled with lemon. Ordered Yunnan coffee to finish off the meal- not the nutty flavor I prefer.In summary: impressive lunch; chef has successfully drawn from Yunnan’s rare ingredients and terroir, and offered a rare and reverent fine-dining adventure curating layered aromas and textures with flavor and feeling.…Read More

Bustling on a weeknight. Seated at counter watching chefs at work. Nice wine selection. Went for the Sangiovese.Server offered the set menu for $450 (comprising of 3 appetizers and 3 pastas plus dessert; to be ordered by everyone). Went for it since we were too lazy to study the a la carte menu.Here’s what we had.Crispy crochette with creamy peppery cheesy filling. Served with Black pepper aioli.Silky stracciatella (a soft, creamy cheese made from shredded mozzarella mixed with cream originating from Puglia, Italy), mixed with strawberries, topped with watercress and thin slices of lardo (meat from the back fat of a pig, cured with salt, rosemary etc for several months). Served with slices of crusty bread. Bluefin Tuna Carpaccio mixed with briny black olives, pickled fennel bringing a delicate anise zip and pomelo. Didn’t wanna go for the Sweet Corn Casarecce so requested to swap it with the Squid Ink Spaghetti with tender Prawns, zucchini, orange zest adding brightness, sprinkle of dried shrimp roe giving an umami-rich crunch. Complex, but not overworked.Rigatoni baked until crispy on top, with Spicy Vodka sauce, N'duja and Ricotta cheese. Too spicy for me- should have requested to swap it for something else too.Bone Marrow Macaroni, mixed with Pecorino (hard, salty cheese made from sheep's milk) and Wagyu Brisket Ragù, tender and spiced with curry. Silky rich, but too spicy for me. Should have looked at the set menu more carefully. White Chocolate & Soy Milk Panna Cotta topped with bittersweet Averna (Sicilian herbal liqueur) Caramel, and bright Mandarin pieces.In summary: playful, polished Italian remixed with global instincts; execution was confident, flavors bold yet balanced— a pasta party for the palate. Ordering the set menu however was a mistake. Should have ordered pastas a la carte. …Read More

Dinner. PickyEater keen to try since kitchen is helmed by chef who used to be at Sushi Mori. Tasteful deco with nice artwork on walls. Set menu for $378.Here’s what we had.(Add on for $58) Grilled Garlic Baguette, golden and crisp-edged, covered with mixed cheese and a touch of herbs.(+$38) Translucent slices of sweet raw shrimp topped with Shallots pickled with Red Wine, Ginger adding super sweet notes, Herbs and Shrimp Oil.Crisp, golden and impossibly light, Spring Roll filled with piping hot, juicy Japanese crabmeat. Served on a bed of freshly blended garlic mayonnaise: rich but not cloying.Velvety Sweet Corn cream Soup with a sprinkle of Smoked Paprika and popcorn.Heart of the menu: Three-Yellow Chicken slow-roasted to deep bronze, tender and flavorful soaked in chicken Jus, simmered for two days with chicken bones and the special order Sapporo beer that Mori San loved so much. Super crispy skin. Served with broccoli and potatoes.(+$98) Grilled Australian Lamb Collar slices, perfectly medium rare, served with Fermented Bean Curd and Lamb Jus. The crispy kale, deep fried, was a bit too oily. House-made Hojicha Basque Cheesecake with several cheeses including Gorgonzola: meltingly smooth, sweetness dialed down just enough to highlight complexity instead of sugar. In summary: a serene and cerebral dining journey— for those who appreciate nuance over spectacle. Each course felt considered, from its ingredient sourcing to presentation, pricing reflecting not opulence, but devotion to balance, patience, and craftsmanship.…Read More

Lunch. Restaurant serving Korea’s finest: premium-grade female Hanwoo 1++ heifer, sourced directly from Born & Bred, Korea’s famed butchery founded by third-generation master Jeong Sang-won. His ethos— that female Hanwoo aged 6–7 years produces the deepest, most nuanced flavor— is the guiding principle behind every dish here.Finally got to try now that the crowds have subsided. Seated at window counter facing the street. Decided on the set menu (HK$688 pp). Here’s what we had. Add-On +HK$268: Born & Bred Hanwoo Tenderloin Cutlet with rosy, juicy center sandwiched between milk bread with a tangy house sauce. Rich but not cloying- definitely worth the upgrade. Thinly sliced Hanwoo Ribeye Bulgogi, juicy, smoky and delicately marinated to accentuate the beef’s natural sweetness. The 1++ marbling shone; texture was buttery but not greasy. Tender, fatty, diced Hanwoo Brisket offering depth without heaviness served with stone pot Rice with scorched crust.Beef brisket Noodles served in a fiery-red broth. Too spicy for me to try .Slow Cooked Hanwoo Brisket and Egg Noodles. Broth was clear but flavorful, all soaked up by the turnips.Wanted to add some Dumplings as well, which was sadly not available.No dessert/coffee.In summary: a luxurious, comforting meal rooted in butchery wisdom and incorporating local elements. A temple to Hanwoo, for those who appreciate premium beef.…Read More

Dinner. Walked past the refrigerator for aging meats. Seated at counter overlooking chefs at work. Wine list to be improved.Here’s what we had.Series of appetizers: -Green Mango marinated with Plum Vinegar and 7-Spice: sharp, tangy and punchy.-burdock -Kimchi-Hokkaido Lamb Tartare: silken, clean and sweet, elevated by plum-pickled onions and a fragrant 花椒 oil, served on the side since I couldn’t take spicy. -crisp, golden spring roll filled with juicy, aromatic lamb served alongside a shiso-perfumed egg yolk sauce. -Lamb Soup simmered for 48 hours- deep and milky, served with Matsuba crab Dumpling. A collision of sea and pasture that worked surprisingly well.-Gelatinous Fish Maw, fatty Lamb Brisket and bouncy Lamb Throat meat in a clear Fish and Lamb Broth.-Dry-Aged Shiqi (廣東石岐) Pigeon. The dry-aging concentrated the flavor, giving a wild, almost gamey depth, while the skin crisped like lacquer. The breast was tender, the leg chewy and rich.-Dumpling: snappy Chicken Skin encasing a deeply savory lamb filling.Australian Tongue served in two cuts: soft, almost buttery舌尖 tip and denser, more tendon-like舌芯 core. The only organ available; air shipment yet to come. French Suckling Lamb Rack- meat was delicate yet full-flavored, cleanly torn off the bone.Australian Shoulder Rack around the Neck- juicy and rustic, with a heavier fat cap and a deeper, darker flavor.NZ Neck Fillet: 2 different cuts- not aged and Aged 18 Days (bigger one). We all preferred the aged cut- which gave out a deeper umami. Texture was supple for both.-Lamb Throat Muscle (羊喉爽)- a rare cut, lightly chewy with charred edges and a juicy center.-Brisket Fat (胸油)- pure indulgence; creamy, smoky, and rich.-Corn-Pineapple- charred with caramel edges, sticky, and tangy-sweet cutting the fat of the meal.-Onigiri made with Hokkaido Yumepirika (夢美人) short-grain rice. Not as crispy as hoped, probably due to the sticky nature of the rice. -Citrusy and icy Peach Sorbet In summary: a restaurant built around the fearless, full-spectrum exploration of lamb and obsession with aging, fermentation and flavor; explosive, utterly original, pushing boundaries but never losing focus. Arguably not for everyone, but for those willing to go deep into the anatomy and soul of lamb, it will be an unforgettable journey.…Read More

Dinner. Have always loved Francis, so was keen to try this latest venture.Seated next to chef’s parents visiting from overseas. They should be so proud of their son.Winelist was comprehensive. Went for a glass of Pinot. Here’s what we had. Delicately charred Zucchini Flowers stuffed with Cream Cheese, just enough to provide richness plus a hint of Preserved Lemon for brightness and bite. Floral, smoky and tangy.Artichoke braised in a white wine broth, tender and deeply flavored, paired with briny olives, pistachios, and green beans offering snap and freshness. Earthy, savory, and surprisingly complex.Tender chunks of grilled beef in Skewers, with a vivid salsa verde (parsley-based herb sauce) cutting through the richness. Also topped with pickled onions and toasted pine nuts adding warmth and crunch.Sardines, firm and meaty, gently smoked in-house to highlight their natural oils; served in olive oil.Raw Tuna, rich and clean, served with Kalamata Olives (large, dark purple olives from southern Greece, known for their rich, fruity, and slightly salty flavor), grated Orange rind bringing a sweet-savory contrast, Pickled Kohlrabi (vegetable from the cabbage family, known for its unique bulbous appearance and mild, slightly sweet flavor) adding crunch and acidity; and Horseradish offering a subtle lingering heat.Toothsome orecchiette (pasta resembling a small ear), mixed with pork sausage, creamy chickpeas and Sage bringing a woodsy aroma. Rich without being heavy- comfort in a dish indeed. In summary: a beautiful, balanced expression of modern Mediterranean cooking; meal was elegant and full of quiet brilliance; cooking was ingredient-driven and confident.…Read More

Taking up the space of Sushi Mamoru is Chef Kit (previously at Sushi shin) and his team.Dinner. Counter seating 10.One omakase set ($1,680 pp including Chawanmushi, 4 pieces of Tsumami, Washoku, 9 pieces of Nigiri Sushi, Makimono etc).Here’s what we had. -3 types of pickled radish.-鯝魚-秋刀aged 3 days wrapped with seaweed -帆立貝-Abalone broth -Smoked 馬鮫 sprinkled with bottarga -Hoikkado prawn -Abalone served with spoonful of rice to soak up the buttery liver sauce-中Toro 血盒 (ie an unique part of the fish being flesh near the skin, which is darker in color)-steamed egg with scallop, crab, prawn, dried scallop and pea paste -筋子 ie cluster of salmon roe that is covered by the ovarian membrane, darker in color and different from the typical standalone, de-membraned salmon roe (ikura). Served with rice.-松葉蟹 served with Mushroom, sweet potato and seaweed -Seki Aji (関あじ), a premium variety of Japanese Horse Mackerel prized for its firm, springy flesh-鯖魚Seki-saba-赤身 served with shiso and chopped scallion-Toro neck in seaweed roll-Uni in seaweed -Steamed tamago -white miso soup -Plum wine jelly served with grapes and melonIn summary: what makes a good sushiya is the freshness, variety and choice of ingredients, and we certainly got to have some uncommon pieces tonight. Excellent service and CP value…Read More

Lunch with the ladies. Decided to go a la carte instead of the Set menu.Here’s what we had.Juicy Grated Tomato with a drizzle of olive oil over rustic bread. Bread could be a bit more toasted but I blame the super cold weather. Steamed Manila Clams in light briny White Wine Sauce with garlic and herbs.Plump and perfectly cooked Shrimps (but not served the usual way sizzling and soaked in golden garlic oil with toasty garlic slices). Instead the shrimps were served in a garlicky tomato sauce with a slight heat. Something different but nice. Hanger Steak cooked medium with a deep, meaty flavor that paired beautifully with the herbaceous punch of chimichurri. Served with crispy creamy potatoes au gratin- didn’t like the herbal marinade tho.Basque Cheesecake with blueberry Jam- not soft or caramelized enough.Churros- golden, crispy outside, delightfully pillowy inside, and dusted with cinnamon sugar. Paired with velvety chocolate and sticky caramel sauces. Highlight of the meal and THE best I have tasted in Hong Kong: In summary: an unpretentious meal; full of flavor, delivering warmth and rustic Spanish charm. 剩係 D churros 都赢哂. …Read More

Dinner organised by TH, who apparently originated from Yunnan and wanted to show us what Yunnan cuisine was all about. Yunnan cuisine as I know it is mostly spicy with a moderate balance of sweet and sour; utilizing frequently mushrooms, flowers, ferns, algae and goat cheeses.TH assured me they had non spicy dishes so not to worry. (I was looking forward to trying the different mushrooms.)Upon arrival, was greeted by greeters and servers who insisted on speaking Mandarin.Shown into the private room with a balcony. TH probably picked this restaurant so that he could “breathe”.Here’s what they thought I could eat but was actually way too spicy for me.版納樹番茄燒椒茄子老昆明韭菜花肉末小鍋米線- couldn’t even handle the white peppery broth. 黑松露諾鄧火腿炒繡球菌- seemingly harmless but my mouth exploded. I really don’t understand why people insisted that someone who “唔食辣” could handle “小辣”. Considering 小辣 = 辣. 😡🥵🤬Here’s what I could eat.滇味鹽水豬肝- not a fan of organs but they said it was good.大理炸乳扇配玫瑰醬- super gamy goaty tasting. Greasy. Not crispy. Gave up after one bite. 石屏包漿豆腐- nothing special. The ones at home taste better. 水煎乳餅- server announced the dish (in mandarin of cos) which AH pretended to be proficient and told me it was “魚餅”. Super gamy goaty tasting.徐家渡香腸拼諾鄧鹽泥肉- they asked for rice to go with the sausages, to get the claypot feel. 雜菌酥- I ordered for myself. Not bad. Bun was soft and flaky. 牛肚煲- even tho not a fan of organs, was super starving so had to try. Not bad, tasted like normal beef brisket. Broth was good, not oily. 甜笋炖鸡- bamboo shoots are now in season so TH ordered this dish in advance. By now servers could sense my frustration so gave me an extra big bowl with chicken thigh. Disappointingly, bamboo shoots tasted nothing special.地瓜菜豬手- off the menu (being part of the employee meal). A gift from servers cos they felt so sorry for me 🫶🏽. By that time I had already told TH that he would be dreaming if he thought I would be paying my share of the meal.Here’s what they had.版納包燒雜菌大理野果酸湯魚丘北乾椒妙白葱（白牛肝園）- 丘北乾椒炒- 螺絲椒炒油淋雲南黃牛乾巴歲烤羊肉小串-微辣香辣雞胗-微辣炭烤牛肉小串-微辣Dessert- underwhelming selection. Didn’t order any. In summary: A dinner that I shouldn’t have attended. …Read More