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2012-03-01
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I came here on a Wednesday with two colleagues. We were there from around 7:30 to 10:30pm, and we were more or less the only people in the restaurant the entire time. Some people (in the other reviews) complained about the service. I thought the service was fine (of course, they had only us to serve)-- they refilled our tea regularly and were generally polite and quick. One odd thing happened though-- I wanted to order the lobster in XO sauce (I had an XO craving) and the waiter told us that the
Some people (in the other reviews) complained about the service. I thought the service was fine (of course, they had only us to serve)-- they refilled our tea regularly and were generally polite and quick. One odd thing happened though-- I wanted to order the lobster in XO sauce (I had an XO craving) and the waiter told us that the lobster was too big for three of us, and didn't seem inclined to let us order it. Now, maybe he was right-- lobsters can live for 70 years, and they never stop growing, so maybe they had a big 20lb lobster in the back... but then again, who *would* order that? Why don't they have normal lobsters?
Anyway, here's what we ordered: stir-fried pea shoots, shrimp with lily bulbs in XO sauce, roast suckling pig, and eggplant with salted fish.
Stir fried pea shoots: one good thing Cantonese cuisine is good for is simple, straightforward vegetables. The shoots were rich and green, cooked well and not overdone, still a little crunchy-- good stuff. 8/10
Shrimp with lily bulbs in XO sauce: tender, fluffy shrimp cooked perfectly-- not rubbery and not raw, just melt in your mouth shrimpy goodness. And they didn't have the tails on, which I prefer. The veggies were lily bulbs (of course) and bell peppers-- both were crunchy and sweet, cooked for a very short time but in a very hot wok (you could see where they charred). 8/10
I have to say though-- when will the Cantonese stop pretending that XO sauce is "hot"? It's just a bunch of dried fish with a miniscule amount of chili. Maybe hot XO sauce exists, but not at this place.
Roast suckling pig: We got this b/c one in our party hadn't had it. I don't understand this dish. It's just fatty pork skin. If you get suckling pig in Macau, you get meaty pig pieces. Here it's bones and skin. It's some weird obsession they have with fat here in HK. I guess I'd give it a 6 or 7 out of 10 when judged in comparison to similar dishes I've had in HK, but a 2/10 on an objective scale of goodness.
Eggplant with salted fish: That's what it was called in English, but it was the normal ground pork + eggplant dish you find everywhere. The "salted fish" is fish sauce. This was a fairly tasty version of the dish, perhaps a little too salty, and not spicy at all (I had a spicy version at least at some places before). The eggplant was a little stringy, but mostly tender. 7/10
All in all, I thought the food here was good, and even with beers it only came out to $280/ person. 8/10
张贴