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2017-04-30
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First spotted this restaurant a few months back when it took over the lease at ny favorite Vietnamese restaurant. The giant friendly~looking 3D crawfish over the door was just kitschy enough to be adorble. We've been here a few times since, and the place never seems packed--in fact, it could be quite empty at peak dinner hours, which is a huge plus for fans.The thirteen-spice crawfish is a must~try; not too spicy, and its gooey sauce is chock full of complex flavors. You can order boiled handmad
The thirteen-spice crawfish is a must~try; not too spicy, and its gooey sauce is chock full of complex flavors. You can order boiled handmade noodles to go with the crawfish to help offset the intense flavors, or order the usual white rice option. I have ordered this dish about six times so far and packed up the leftover sauce on at least two occasions just so I can try to study and replicate the flavors at home--no luck so far. This dish is the reason I hope this place never, ever goes out of business.
Another favorite is the (non~spicy) crawfish rice in soup, which is a big bowl of lava~temperature crawfish soup with some cooked rice at the bottom and boiled crawfish mixed in. I love the presentation, because they give you a small plate of rice crispy to throw on top of the bowl of piping hot soup, and the crackling sound that makes just makes me happy. One thing to note is that the crawfish used in this dish tends to be rather bland, so it may be frozen, pre~peeled crawfish like the ones you get in your Pret sandwiches. On the other hand, this is a pretty inexpensive dish and would make a very satisfying lunch for one.
We also had the standard Sichuan spicy beef dish, Shui Zhu Niu (sp?), but here the flavors were kind of flat. Although I like the abundance of green veggies in the dish, the different ingredients were not at all integrated as a coherent whole. The beef was coated in starch, which made it smooth and soft to chew but also stopped the chili oil and other flavors from coming into contact with the beef.
Also, during the winter, I think there was a shortage of fresh crawfish, so they offered us either frozen crawfish or fresh crawfish from Greece(?). We always went for the fresh ones as we understood they were bigger, bit in retrospect, frozen ones would have done just as fine because with intense flavors like these, freshness of ingredients may not be super important.
All in all, good option for fans of crawfish and spicy food.
PS: the wait staff is super friendly at all times.
PPS: This is one of the best~lit restaurants in HK I think. As in, almost every single table is directly blasted with cornea-searing levels of intense spotlight that makes you feel moderately like a suspect on a crime procedural show. Not the best place for a first date because the level of lighting can melt the mascara off your face and expose every pore and pimple... Also the smell of the food will get in your clothing for a few hours, kind of like at spicy hotpot places. Still, WORTH IT. The thirteen spice crawfish is good enough to forgive all sins.
$300
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