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2025-05-29
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Been meaning to try for so long- but difficult to book since there were only 2-3 tables. Open kitchen divided the 2 areas. Helmed by chef Chris who trained at 海都, then moved onto own TST private kitchen Chef at Home.Here’s what we had. 溫泉蛋伴紅燜鮮鮑魚- loved the smoky aroma wafting out as soon as the lid was lifted. A luxurious opening dish, pairing the silken richness of a 63°C onsen egg with a tender, umami-laden abalone. 羊肚菌五指毛桃燉豬展湯- pork shank was fall-apart tender, while the morel mushrooms adde
Here’s what we had.
溫泉蛋伴紅燜鮮鮑魚- loved the smoky aroma wafting out as soon as the lid was lifted. A luxurious opening dish, pairing the silken richness of a 63°C onsen egg with a tender, umami-laden abalone.
羊肚菌五指毛桃燉豬展湯- pork shank was fall-apart tender, while the morel mushrooms added an earthy depth to the subtle herbal aroma, making this a nourishing, layered broth.
話梅小凍茄- refreshing subtle tangy bursts
鹽燒鳳尾魚- loved the crispy skin, softened bones, intense umami and smoky saltiness.
芝麻蝦多士- Chef’s timing to make these was remarkable- he made sure we were ready and waiting when he delivered the fresh crisp and golden pieces to our table.
一哥燒雲腿- the ham, deep fried then sliced, tasted incredibly sweet and not oily at all.
鮑魚汁炫雞腳- a textural marvel; with meat falling falling-off-the-bone, lacquered in a rich, gelatinous abalone sauce.
青瓜花- a special treat from Chef- as these are as rare as it gets. Wouldn’t get these anymore when the weather turns hotter and gets more humid.
金沙炸魚皮- rich, crunchy, and utterly addictive.
鮮果咕嚕肉- crispy, golden pork pieces coated in a glossy, balanced sweet-and-sour sauce, without the usual syrupy heaviness. The pork remained juicy within its crisp shell. Love the apple pieces.
招牌花雕蒸海紅蟹- crab was steamed just right, its natural sweetness enhanced by the aromatic floral notes of the aged Chinese wine. The egg white base, cooked in the crab juices, was silky and infused with pure umami.
Chef gave us some udon to soak up the sauce.
梅菜芯滑豆腐蒸龍躉斑球- the grouper was tender and flaky, gently steamed over silken tofu. The preserved mui choy brought a salty-sweet complexity to the delicate dish.
蝦米醬甜椒焗海蝦煲- sizzling hot prawns coated in a rich, house-made shrimp paste, arrived aromatic and bubbling in a traditional claypot.
銀紙銅鑼焗鮮雞- tender, juicy chicken from Yuen Long, lightly seasoned, encased in shimmering silver foil and roasted to perfection with purple onions etc. The foil locked in moisture, creating a succulent interior with each bite bursting with umami richness- even without the soy sauce.
銀芽豉油皇炒麵- perfectly wok-fried noodles with just the right sear, coated in fragrant soy sauce. The bean sprouts added crunch, and the overall flavor was smoky, savory, and addictive- a humble dish executed with polish.
清炒菜芯苗- crisp, clean bites.
Choice of fruit juices as dessert- picked the beetroot, which was refreshing.
In summary: a triumph of modern Cantonese cooking, blending banquet-style grandeur with seasonal ingredients, soulful flavors and precise technique. Particularly impressive was Chef’s heartwarming desire to delight through texture, aroma, and legacy.
张贴
