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2025-05-01
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I will give 4 stars as a fine Cantonese restaurant, but probably have room to improve as a Michelin starred level restaurant.We had a tasting menu created by the chef for the day. First we were welcomed by a small cup of tea and a small bite (節瓜釀蝦蒲) that I didn’t take a picture.The first formal course was the infamous baked stuffed crab shell 釀蟹蓋 with pickles. 好足料 , top notch in such Cantonese recipe, though the strong seasoning covered the natural crab flavor a bit. Overall still very well don
We had a tasting menu created by the chef for the day.
First we were welcomed by a small cup of tea and a small bite (節瓜釀蝦蒲) that I didn’t take a picture.
The first formal course was the infamous baked stuffed crab shell 釀蟹蓋 with pickles. 好足料 , top notch in such Cantonese recipe, though the strong seasoning covered the natural crab flavor a bit. Overall still very well done. The pickle was well made and beautifully presented to balance the richness of the crab.
The second course was a double boiled soup with fish maw, gorgon fruits and something. As good as you would imagine for classic high end Cantonese restaurant double boiled soup. We like it for the natural flavor from double boiling.
The third course was a fish dish - braised grouper, with some eggplant at the bottom. Nothing special and not that memorable .
The fourth dish and also our favorite dish of the night - roast pigeon. Very crispy skin and very juicy meat, very well done.
The fifth dish was the braised abalone with pomelo skin. Braised abalone was the usual affair. The highlight was the pomelo skin, the softness of the pomelo skin absorbed all the essence in the sauce.
The last savory dish for me was the barbecue pork with prawn roe noodle. The server spent so much time to explain the lychee wood burning of the barbecue pork that hyped up all the expectations , but my portion was dry and at best mediocre unfortunately, the lychee wood scent wasn’t the best combination to bbq pork in my opinion. That said, the prawn row noodle was full of flavor and I finished the whole plate even I was quite full already.
The dinner was wrapped up with a palate cleanser in between the savory and sweet dishes, then followed by a fruit platter, Chinese sweets and a dessert cart. The fruits were of very high quality. I also like the almond dessert and the orange-infused chocolate.
Overall, this is a high quality Cantonese meal. I will come back for the pigeon, and probably try the dim sum during lunch hour next time.
Lastly, the sommelier served the wine very well, constantly checking the temperature to ensure it was right.
张贴
