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2014-09-03
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fook lam moon in the culinary world is shaolin in the kung fu world. i am writing this review as i feel there is a need to rebut its status in the michelin star system. enriched by its long history of catering to the rich and famous, fook lam moon's experience in handling the most delicate dishes is far more than anyone which comes second.it is a privilege for me to dine at fook lam moon while i enjoy the mouth watering experience each and every time. the attention to details, ingredients sel
it is a privilege for me to dine at fook lam moon while i enjoy the mouth watering experience each and every time. the attention to details, ingredients selection, and cooking techniques involved can be tasted on everyone of their dishes. from the finely chopped garnishes, the freshness of ingredients, and spot on seasoning provide an example to chinese cuisine at the highest standard.
this time, i was invited to a birthday party with a pretty standard menu. the course began with six appertizers of aged duck eggs with pickled ginger, fried spicy shrimps, garlic beef cubes, honey glazed eel, smoked flounder, and jelly fish with pig's knuckle. the signature barbeque suckling pigs was served as the birthday dish in the chinese culture. then came the main attractions of shark fin soup, braised abalone with goose web, steamed pink garoupa, baked crab shell with stuffings, deep fried whole chicken, and fried baby kale with ginger juice, all of which were almost heaven on earth.
making fancy plate is not the only thing that fook lam moon is good at. a more price friendly option is to enjoy their dim sum. this might sound a bit exaggerated while it is the truth that fook lam moon really knows what they are doing.
i am not too much of a environmentalist as i enjoy shark fin soup, braised abalone, and bird's swallow. sooner or later, these delicacies are going to be history. i am pleased to be a man of prior generation when it was not a crime to enjoy them.
张贴