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2021-06-08 1827 瀏覽
So nice to have a friend who is an alumni. We all like to come for different dishes. Whilst I like to come for the dessert, one friend likes to come for the 佛跳牆.“Buddha Jumps over the Wall” is a variety of shark fin soup in Fujian cuisine, and includes other pricey ingredients, eg abalone, sea cucumber, ginseng and scallops. All these are simmered together for long hours over slow fire, ensuring the essence has been extracted.A legend tells that a Buddhist monk found the smell of the dish so irr
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So nice to have a friend who is an alumni. We all like to come for different dishes. Whilst I like to come for the dessert, one friend likes to come for the 佛跳牆.
“Buddha Jumps over the Wall” is a variety of shark fin soup in Fujian cuisine, and includes other pricey ingredients, eg abalone, sea cucumber, ginseng and scallops. All these are simmered together for long hours over slow fire, ensuring the essence has been extracted.
A legend tells that a Buddhist monk found the smell of the dish so irresistible that he jumped over the wall to ask for a share, hence the name.
Indeed the ingredients used here were scrumptious. Could smell the aroma from faraway.
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My brother loves the 紅酒會牛尾,dipping the rich sauce with garlic bread. Garlic bread itself was crispy at the crusts and soft on the inside. Oxtail itself was very tender, beef essence having seeped into the sauce, which was very well balanced with tomatoes and carrots.
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Another signature dish was the糖桂花餞美國桶蠔. Gigantic oysters were deep fried till they were crispy on the outside but juicy and fleshy inside. Perfectly balanced with the honey- just the right amount of sweetness.
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炸子雞- crispy skin; meat was tender
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椒鹽陳皮中蝦- first time to encounter 陳皮used in a spicy dish. A bit too spicy for me, but others were licking their fingers.
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子薑花枝蚌炒鴿片- very colorful dish. Clams tasted fresh and sweet ; no fibers in the 子薑. Pigeon pieces were tender.
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紅棗雲南火腿雲耳蒸龍躉- fish soy sauce tasted interesting with the added sweetness of the 紅棗, balanced well with the umami of the Chinese ham.
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潮式炒飯- Each grain of rice was well separated; but not dry or oily. 牛崧、欖菜, 芋頭, and pork were diced, adding crispy 蝦米 enhanced the flavor.
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Last but not least: 腰果露- what I was looking forward to all nite- so smooooooth and rich. Gotta be the best ive tried.
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In summary: so good that it’s worth befriending strangers who are old boys (and who can get you a reservation)....
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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