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2013-03-30
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Xin Dau Ji 新斗記Shop 6-7, G/F, 379 Jaffe Road, Wan Chai, Hong KongDate of visit : 13 Mar 2013 (Wed) 8 pmNo. of diners : 8Average cost per head : $170Corkage fee : NilFood quality : 8/10Environment : 7.5/10Service : 7.5/10Value-for-money : 8/10Overall rating : 7.9/10Xin Dau Ji has been expanding its branches progressively across the territory. This one in North Point is the latest member. Like other branches, the reception area is very small leaving only a small alley where dozens of diners are stu
Shop 6-7, G/F, 379 Jaffe Road, Wan Chai, Hong Kong
Date of visit : 13 Mar 2013 (Wed) 8 pm
No. of diners : 8
Average cost per head : $170
Corkage fee : Nil
Food quality : 8/10
Environment : 7.5/10
Service : 7.5/10
Value-for-money : 8/10
Overall rating : 7.9/10
Xin Dau Ji has been expanding its branches progressively across the territory. This one in North Point is the latest member. Like other branches, the reception area is very small leaving only a small alley where dozens of diners are stuffed in. A 30-minute waiting is not uncommon.
There are a few signature dishes for this restaurant chain including the roasted suckling pig, Chinese lettuce in sizzling hot pot, etc. However, the food quality varies among their outlets. From the 3 branches that I have visited, I would rank them in the order 1) Jordan 2) Causeway Bay and 3) North Point.
a) Deep Fried Spicy Cuttlefish with Salt and Pepper椒鹽鮮魷 ($88) – 7.5/10
The batter was fresh and the seasoning was spicy and delicious. However, the cuttlefish was a bit too slim.b) Pan-fried Egg Noodle with Bean Sprouts in Soya Sauce豉油皇銀芽炒麵 ($68) – 7.5/10
The fried noodle was not too oily and with good smell of soya sauce.
c) Steamed Chicken in Lotus Leaf荷香蒸滑雞 ($88) – 8/10
Chicken pieces sitting on a fresh lotus leaf absorbed the flavour of the leaf. Good to go with the rice.d) Fresh Rock Oysters with Ginger & Green Onion in Hot Pot薑蔥美國桶蠔煲 ($168) – 8.5/10
Although there were only 5 or 6 pieces of oyster in the pot, they were quite large and the rims were quite crispy. With a splash of Chinese wine, the oysters were very tasty.e) Omelet with Young Oysters and Pickle 菜甫蠔仔煎蛋 ($68) – 7.5/10
This was a traditional Chiuchow潮洲 dish, however, it looked quite pale and lacked the caramelized effect on the omelet.f) Braised Assorted Vegetables in Hot Pot南乳粗齋煲 ($78) – 7.5/10
Apart from vegetables, dried soy sheets and rice vermicelli were also used to cooked with red fermented bean curd 南乳. The flavour could be more intense.g) “JuJu” Style Garden Vegetable in Hot Pot 啫啫唐生菜煲 ($63) – 5/10
signature dish
This signature dish was very disappointing. The “JuJu” style was the term in describing the sizzling sound of the food cooking inside the pot. The beauty of the dish was to maintain the crispiness of the Chinese lettuce the punching smell of the preserved shrimp paste. For the pot we had that night, the lettuce was way overcooked that the pot was watery and lacked of the flavour that it should have.h) House Special Roasted Suckling Pig 即燒乳豬 ($338 for half) – 8.5/10
There was a display window near the entrance of the restaurant where you could see the chef in roasting the pig above a stove. The skin of the piglet was crispy and without much fat. i) Deep Fried Ribs with Preserved Shrimp Paste 大澳蝦醬骨 ($98) – 8.5/10
The ribs were large and with lots of meat, very tangy and not dry. 03.2013
题外话/补充资料：
[b][i]Q : When will I go again?
A : Will avoid this branch as far as possible.
Q: What will I next order?
A : The signature dish[/b]es.[/i]
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
