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2010-08-16
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We hardly found a table with local diners. The staff also commented that there were not many locals dining in Hutong. I reckon their way of cooking might explain why the restaurant was packed with westerners. 1. crabmeat and turnip roll - refreshing and like having sashimi 2. crispy de-boned lamb ribs - juicy and tender mutton, a palatable dish 3. pan-fried pomfret in scallion and soya sauce - tasted exactly the same as having the dish in China town; The flavour of coriander and scallion were s
1. crabmeat and turnip roll - refreshing and like having sashimi
2. crispy de-boned lamb ribs - juicy and tender mutton, a palatable dish
3. pan-fried pomfret in scallion and soya sauce - tasted exactly the same as having the dish in China town; The flavour of coriander and scallion were so strong that they have already covered the flavour of the fish
4. fried salted fish with kale - the 3 big pieces of salted fish beneath the kale made the dish look weird and salted fish also became redundant
The riddle-like menu in Hutong was fun. However, we could not tell what cuisine that it really served as the ingredients and cooking methods were targeted at foreigners. I would rather visit a restaurant that would serve much colloquial food.
张贴