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2011-08-08
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The story behind Hoi King Heen is a mystique in itself and to be read like a “local‘s secret”. Somehow most Local local’s already knew and unanimously declare it to be the ABSOLUTE BEST CANTONESE RESTAURANT in Hong Kong, whereas it took 3 years after the arrival of Michelin to finally stamp it with a seal of approval, putting them on the history books as a coveted 1 Star contender. Better late than never! So when will it be Gaddi’s turn? A dim sum session with some overseas guests on one occasio
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明爐臘腸卷 - 9/10This is one of the signature, off-menu dishes here. A very good start.
Absolutely works with beers
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明爐燒鳳肝 - 5/10This looked better than it tasted. It was cooked a bit too solid rather than silky.
Not many people enjoyed this on the night.
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玫瑰花煙燻帶子 - 8/10This was quite smoky and the caramelized exterior from sugary smoke imparted a nice flavour.
Cooked to the perfect degree. Very good starter. Loved the fried Rose petals
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蛋白花雕蒸蟹鉗 - 8/10Compared to the one in 天龍軒 , this one had a better egg white texture by far, although the Hua Diao influence there was stronger. Claw wise? Very similar. But at least this came in 1 piece, not 3 self-imploded pieces
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黃金花膠紙芙蓉夾 - 10/10This is one of Chef Leung’s specialty creations. And it was fried pretty well and crispy, with just the right amount of Salted Egg Yolk coating. The fish-maw inside gave it an extra dimension
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明月抽香豆腐 - 2/10Braised Pearls of Winter Melon are stuffed with 2 Kinds of Preserved Olives
This is presented as a cluster of grapes, a Signature Dish. Don’t think most people got this dish, as the exterior was undercooked and the inside wasn’t salty enough to balance the dish. Think everyone knew beforehand it’s just art for art’s sake than for taste?
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萬壽果牛肋肉 - 9/10It’s interesting this has been everyone’s favourite dish here, and not only for this particular night! This tasted really beefy and tender, with the papaya softening it up as a natural tenderiser as well as giving it a sweet fruity flavour. From my point of view however, this is probably one of the easier dishes to make from the kitchen as requires less precision ..
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南乳吊燒雞 - 7.5/10Fried/Roast Chicken with Fermented Red Bean Curd Sauce
For me, this fried chicken should carry some Red Been Curd flavour on its skin to distinguish it from it’s 炸子雞 cousin. The version here was fried pretty well, the skin was slightly crisp and the meat was moist. The sauce was too diluted weak to my liking
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欖菜玉珠 - 6/10This is presented as a cluster of grapes, a Signature Dish. Don’t think most people got this dish, as the exterior was undercooked and the inside wasn’t salty enough to balance the dish. Think everyone knew beforehand it’s just art for art’s sake than for taste?
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鮑粒章魚雞粒飯 - 8/10Fried Rice with Diced Abalone, Octopus and Chicken with Kai Laan
This rice polarized the diners? Some thought the rice was not fried dry enough. Some think the recipe is generic and once again a typical starchy based sauce. IMO, most HOTEL FRIED RICES are not meant to be fried until dry and full of wok-chi from my experience, you’ll encounter the same in many hotel restaurants. It’s suppose to be slightly moist not dry, fluffy and with an elegant wok-chi.. which is very hard to achieve consistently. Judged using this approach, this sophisticated version passed with flying colors. The sauce? Hmmm.
I liked it but everyone is different right? I learned that from drinking many styles of coffee too, you just got to see and understand them for what it is I suppose ! 9/10
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家鄉茶粿 - 8 /10Pan-fried Glutinous Rice Dumpling filled with Peanuts and Pork
The one and only sophisticated pan-fried version of this dumpling in Hong Kong that is famous, you’ll see everyone order this towards the end of the meal here. I’ve had this before - and this time around it was less sweeter which is an improvement! Needs more pickled veggies and minced pork to bring it to perfection. But very good. 7.5/10
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杏仁茶 - 4/10 Everyone really looked forward to this so-called Signature dessert finale, but it was outright disappointing. Everyone absolutely dejected this tremendously. Although the finishing touches were done table side, stirring in the egg white strands, it was the base Almond cream soup which was so cloyingly sweet yet missing the good almond taste. It was almost like it was fakish and not thick enough. Not the best finish to a meal.
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Overall, nevertheless, this dinner gave us glimpses of hope in more than half of the dishes, whether in terms of recipe, creativity or complexity of thought! This could potentially become a 2 Star Chinese Restaurant come the end of 2011 - but there were some duds which really needs addressing to!
张贴
