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2012-08-07
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My last post about here, was only an OK face. (http://www.openrice.com/restaurant/commentdetail.htm?commentid=2040309) But lately I think I have changed, and I am starting to appreciate here a little bit. Real Charcoal Grilled pork, Suckling Piglets, or Char Siu, also Gold Coin Chickens are hard to encounter this day. That is the positive thing.And one has to remember, old Char Siu used to be quite dry and tough to chew, therefore sliced thinly. Char Siu back in the days, weren
And one has to remember, old Char Siu used to be quite dry and tough to chew, therefore sliced thinly. Char Siu back in the days, weren't soaked in a sugary solution just to tenderize it either. Which method would you prefer?
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Gold Coin Chicken 金錢雞 -The Chicken Liver 鳳肝 was quite decent actually. The 冰肉 Fatty Pork layer was thick like in the past, and also has an alcoholic background taste, but ultimately it was a little too chewy and not melt-in-your-mouth enough. The Char Siu 叉燒 had a real charcoal aroma, a plus. But then again it was a little dry. So traditional in taste.... ~ 3.5/5
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Char Siu & Gold Coin Chicken Rice 叉燒, 金錢雞飯 -I actually wanted to order a trio with Suckling Pig or Roast Pork, but the shop lady says 無三拼的呀.... OK, 無咪無囉. @$%*##$%!! The Char Siu was once again and as usual, quite dryish. But actually this time it was tender enough but more savoury than on the sweeter side. ~ 3.5/5
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Roasted Pig -Coming out from the oven fresh. My feelings towards the Michelin Guide endorsed Wing Hap Lung, is mixed. I know of better shops in Hong Kong based on taste alone. But here, it makes me feel nostalgic too. How to rate here fairly though?
张贴
