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2018-03-02
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I love Chinese food and so do a few of my friends. So, when we decided to get together for Chinese New Year get together, we wanted to try something different this year. Not hotpot, all you can eat Japanese or even old school Chinese. And so my friend suggested this place, 1935 Restaurant. A very new restaurant with a few good reviews serving Sichuan food. Located in Central in the M88 Wellington Place, a building we all knew was once a place for clubbing and now has transformed into various dec
Entering the restaurant, I was really taken aback. It was beautifully decorated with a blue and white color scheme that had a train-like theme. Like the other restaurants in this building, it has huge windows and a spectacular view below.
On one end of the restaurant was a beautiful painting that seemed like street art graffiti.
The menu was quite extensive. It was in English and Chinese. Prices are comparable to more nicer Chinese restaurants. They also have a large drinks menu with a lot of Asian inspired cocktails. Prices are typical of the Central area.
As we were still waiting for another friend (there were four of us), a couple of us ordered drinks.
Pep Chi Razzi ($110). Boyfriend ordered this and it came with a whole chili pepper on top! This was made up of vodka, umeshu, Chinese spice cordial, apple, pineapple, hawthorn, lime and chili. This was really good with a bit of spicy kick from the chili. A very good east meets west balance.
Alcea Rosea ($110). I ordered this as I wanted something more fruity and the waiter suggested this to me. Hua Diao wine, rum, St. Germaine, cranberry, rose flower water and cucumber. It was sweet and flowery with accents of tartness from the cranberry. This was really good. The strawberry was soaked in hua dia wine so it was nice and boozy.
Crispy Okra Yam Salty Egg Sauce ($85). The crunchy okra and yam were rolled in a light crispy coating of salty egg yolk and deep fried. Not oily at all, these were surprisingly light and delicate. The coating wasn't too thick and wasn't too salty at all. But it still had the taste of salty egg.
Chilled Osmanthus Duck, Traditional Jinling Style ($105). This was a cold appetizer. Though I've often had chilled poached chicken, this was different in using duck. It had a slightly salty taste from the fragrant marinade. The duck was firm in texture.
Shredded Chilled Free Range Chicken with Truffle and Corianader ($125). The chicken was shredded in huge chunks so you can really taste the firmness of the meat. And if you love tendon, this could be found as well to give more to bite into. It was sprinkled throughout with crispy fried garlic bits that gave it that crunchy element. The truffle oil was a bit overpowering though. I wasn't as big a fan but my friends loved it. I think it would have worked better with sesame oil.
Branzino Fish, Shanghainese Style ($105). I loved this the most. The fish was crispy with a lovely cracking sound but the meat was not dried out and hard. The marinade was sweet and savory. Probably one of the best branzino fish I've had in Hong Kong in a while!
Braised Winter Melon with Compoy and Double Chicken Boiled Stock ($95). This was really pretty and I was surprised it was hot! I think I expected this to be cold as it looked like grapes. The little balls of winter melon were soft and soaked in the chicken broth. There was compoy in every scoopful. I loved how they made the leaves from the winter melon skin as well.
Fried King Prawns with Ginger, Garlic, Coriander and a Sichuan Chili Sauce ($195). A spiciness was tolerable for me. It was slightly spicy that just lingered on but didn't burn. the prawns were fresh and firm. The sauce was smelled fantastic.
Wok Fried Free Range Chicken with Sichuan Dried Chili ($150). This was way too spicy for me. I had a bite and yeah ... my friends finished it off. But what I did have, the chicken was fried to absolutely crispy perfection. It was crunchy and I think I had some fried chicken skin! I think we found four different chili peppers in this dish. My friend who could eat really spicy loved it.
Wok Fried M4 Wagyu with Cumin ($250). This was not a spicy dish at all. The beef was just cooked with a quick sear so it was still tender. There was various capsicons and vegetables. A soother dish after the spicy ones. To cleanse the palate a bit.
Sichuan Ice Jelly with Fresh Fruits ($70). Also called bingfener, a traditional dessert served in many Sichuan meals, this is a clear plant based jelly that has no flavor but is flavored with a topping of brown sugar syrup. It traditionally is topped with golgi berries. However, this has been modernized by topping it with raisins and hawthorn flakes. The center of the jelly was a strawberry carved like a rose. Beautiful presentation indeeed. There was a pitcher of brown sugar syrup which we poured on top before we dug away at this. A nice cool yet sweet dessert that really did make the spiciness go away. I love jello so this was perfect for me.
Beautiful layout with attentive service. Though it does get dark as the night goes on so you really do rely on that lone candle on your table. Interesting that they also calculated how much each person pays right on the bill so we didn't have to take out our calculators to see. I wish more places did that. So convenient! The food was not only well plated, it tasted fantastic as well. It was quiet, too, so a good place to chat without having to scream. I saw they have lunch sets as well, so I may be back to try lunch some day.
张贴
