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2010-03-15
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DID NOT TAKE PHOTOS of my meal here ages ago, had these dishes plus possibly a few more I don't recall, this was part of the $1000+ Set Dinner:上湯焗波士頓龍蝦伊麵: The crayfish's meat was ok, the sauce also ok. But the size a bit small. As usual, the 伊麵 were mushy.花膠筒雲吞雞煲: Soup is definitely not boiled for long as it lacked depth and without using enough ingredients, very commercialised. The wontons were average. Fish maw wasn't plump. 清蒸海石班: This says 海石班 but even 養魚 are cultivated near the seashor
上湯焗波士頓龍蝦伊麵: The crayfish's meat was ok, the sauce also ok. But the size a bit small. As usual, the 伊麵 were mushy.
花膠筒雲吞雞煲: Soup is definitely not boiled for long as it lacked depth and without using enough ingredients, very commercialised. The wontons were average. Fish maw wasn't plump.
清蒸海石班: This says 海石班 but even 養魚 are cultivated near the seashore anyway, they just receive crappy diets and are grown at shallower shores, both which affects its taste. Very few 養魚 are ever removed from nature then taken to a land site before tank-fed, a few species are (eg. 龍躉, eels.) It tasted like 養魚, bland. Cooking was a bit boring. Size was medium.
脆皮雞: This wasn't very good. Chicken was dry. Skin wasn't crispy enough.
生炒臘味糯米飯: A Wetter version, the flavour and ingredients was actually quite good. It didn't feel like it was 生炒. TO ME PERSONALLY - eating sticky rice is all about having the rice being generally sticky and starchy, rather than being individually grainy, afterall why else would you choose to eat this rice grain? That's provided they're not overly mushy. However when it comes to 生炒糯米飯, it automatically should mean that it is at least half-dry and half-wet, not like those Yum Cha Bowl versions which are more like a pudding. Here, its half-way in between.
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OVERALL NOT COMING BACK.
AT THIS PRICE, PLENTY OF OTHER OPTIONS AROUND.
THE FOOD WASN'T BAD THOUGH. IT WAS PASSABLE GRADE.
张贴
