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2011-03-04
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菜乾豬骨粥This bowl of congee was astonishing. Astonishingly bad. It was just like plain congee with salt, with some bits of veg floating around. There was absolutely no presence of any meat whatsoever. It was also a very small bowl, but I was grateful for that since it tasted so bad. 叉燒酥Stone cold. It also had a slight 油益味 which made it seem like stale leftovers. The pastry was obviously solid and hard and not pastry-like at all, and the cha siu filling within it was unsubstantial. 蝦餃This was
This bowl of congee was astonishing. Astonishingly bad. It was just like plain congee with salt, with some bits of veg floating around. There was absolutely no presence of any meat whatsoever. It was also a very small bowl, but I was grateful for that since it tasted so bad. 叉燒酥
Stone cold. It also had a slight 油益味 which made it seem like stale leftovers. The pastry was obviously solid and hard and not pastry-like at all, and the cha siu filling within it was unsubstantial. 蝦餃
This was alright, except for the skin which was overly soft and not chewy at all. It just breaks right away when you try to pick one up. 南乳牛柏葉
I don’t even know why they put 南乳 in the name. It was obviously just plain 牛柏葉. 千層糕
This was acceptable – at least it was served hot. Unluckily, it was slightly too hard, and not spongy enough. 流沙飽
I was expecting the worst. At first glance, seeing the filling showing through the bread, I thought my fears were confirmed. How can the filling be runny if it’s not even fully contained? However, it was indeed runny, albeit only very slightly. Anyhow, the custard filling had a strong taste of egg yolk, which was unexpectedly good. This was probably the most satisfactory dim sum. 煎腸粉
This was also not that bad. It was ordered from the open kitchen area outside, so of course it was made fresh. Plus, I specifically asked for it to be fried until it was golden brown. I also took the liberty of taking sauces myself, since I like huge dollops of them. Unfortunately, there was no sesame, otherwise I would have taken lots of that as well. The cheung fun were large, fat ones instead of the usual narrow kind, which didn’t really matter as long as they were fried to a nice crispiness on the outside. Besides, there was a surprisingly large number of dried shrimps and spring onions in them, which made it extra fragrant and made up for the lack of sesame. On the other hand, the sauces were oily and without that strong a flavour either. The brown sesame sauce even had some rock hard pieces, which shows how long that tub of sauce has been sitting there for… ew
What’s more, the service at this restaurant was… I don’t know, since there was none. The waitresses were rude, and gave us lots of attitude occupying a table for 6 (being a party of 3). But hello? They were the ones who told us to sit wherever, without guiding us to our table. And, it’s not like they had many other customers anyway (why was I not surprised?). Suffice it to say, I don’t think I’d be returning. Toodles.
张贴
