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2015-09-03
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The sweet and sour pork with rice was a major let-down, given Wong Chi Kei's reputation as one of the most authentic places for Cantonese food in the city. In fact, the restaurant was twice requested to perform the art of noodle making with a bamboo stick when the Portuguese president visited Macau in the 1990s. The debate on what makes a good sweet and sour pork is usually focused on the ingredients used to give the dish its distinctive sour taste. If low quality sauces are used and ketchup sub
The sweet and sour pork with rice was a major let-down, given Wong Chi Kei's reputation as one of the most authentic places for Cantonese food in the city. In fact, the restaurant was twice requested to perform the art of noodle making with a bamboo stick when the Portuguese president visited Macau in the 1990s. The debate on what makes a good sweet and sour pork is usually focused on the ingredients used to give the dish its distinctive sour taste. If low quality sauces are used and ketchup substituted for plum sauce, the pork gets too acidic, which was the case here. One other important test is the batter. Here, the mission for a crispy outershell failed. The rice was similarly disappointing, being carelessly prepared and lacking in texture and flavor.
Now entering its third generation in terms of family ownership, Wong Chi Kei seems unable to avoid the fate of deteriorating quality and higher prices that many restaurants inevitably experience after gaining fame.
张贴
