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2014-02-06
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Having already been to the original shop in Tin Hau (now closed), I decided to visit the re-opened store in Wan Chai this Chinese New Year weekend and was lucky enough to book a cozy corner on a bustling holiday weekend. Also, right next to us, sat none other than the boss man (劉健威) himself! The accomplished restauranteur and famed food critic was quietly sipping champagne and seated happily with his son; you have to admire him for his unwavering support for his namesake restaurant, almost every
Needless to say, we were pretty assured the service and food would be good if the boss man was quietly scrutinizing it right beside us! So it made most sense for me to resample some of the favorites that made me like this restaurant in the first place. So first up was Kin’s Smoked Chicken 留家煙燻雞($170/half chicken).
The smoky woody flavor of the chicken was gorgeous with the slightly sweet soy sauce, just as I remembered! The meat was tender; however, the older folks would comment that it lacks the bounce of fresh chicken. Not a problem for me, as this dish had me at its addicting taste!
The Steamed Barbequed Pork Bun 蜜汁叉燒包 ($27/3 pcs) contained soft bits of BBQ pork mixed with their characteristic BBQ sauce containing orange peel that gave it a wonderful flavor boost; while the bun itself was a little denser than expected but still retained a delectable floury smell.
The Patty with Turnip Shreds 蘿蔔絲酥餅 ($39/3 pcs) was nicely constructed with a flaky exterior and warm long strands of turnip inside. A departure from your traditional dim sum is that the radish was cooked al-dente, giving it more bite that usual. In my opinion, the traditional one, which deconstructs in your mouth with minimal effort, is the winner here.
No surprises with the Mustard Leaves Steamed with Preserved Sweet Vegetables 梅菜蒸芥膽 ($88), it was exactly as titled. These were warm, mild flavors that you can't go wrong with, and the leafy mustard greens are the perfect vessel to hold the sauces (for you to deliver to your bowl of rice).
The Fried Rice with Preserved Olives and Minced Beef 欖菜牛肉鬆炒飯 ($98) was superb! Execution was splendid, as judged by the moist but non-sticky grains that could be tossed and scattered with ease. There were also bits of egg evenly adhering to each grain of rice, and blended with the preserved olives and tender beef bits, was a quality plate of fried rice. ::|| Good for||::
Eavesdropping on the latest cooking techniques from a master. And tasting it at the same time!
张贴
