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2024-05-18
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I have been to many Cantonese restaurants lately, and this one was definitely a hidden gem located on the second floor of the Kowloon Hotel. First impression, the elegant style was reminiscent of those I went to when I was a teen: high cushioned chairs, appropriate lighting, spaciousness among tables and with a high ceiling.Their tall windows gave additional daylight and a nice partial view of Nathan Road overlooking the old Kowloon Sogo. Across the street was The colonial style The Peninsula.We
First impression, the elegant style was reminiscent of those I went to when I was a teen: high cushioned chairs, appropriate lighting, spaciousness among tables and with a high ceiling.Their tall windows gave additional daylight and a nice partial view of Nathan Road overlooking the old Kowloon Sogo. Across the street was The colonial style The Peninsula.
We ordered Chinese BBQ, two dishes, BBQ Spanish Black Iberico pork(蜜汁西班牙黑毛豬又燒皇）and roasted pork belly（脆皮燒腩仔). The former was tender and sweet, the latter juicy with crunchy skin. Honestly, they weren't the best, but I would place them in the top 5.
Then the star came to our table: Peking Duck (北京片皮鴨兩食). The colour was perfect! the skin was crispy and an adequate amount of fat and meat rolled into the pancake with extra condiments(cantaloupe, pickled ginger,...plum sauce and sesame paste) made it unique and out shone others that I had had before. The Peking Garden (all branches) should take note! Crystal folds were "the second eat". Duck meat was a bit too generous to my liking, it needed more celery and added deep fried rice noodle bits. (Joyyou members took affords to chew on it).
We also had braised vegetables with bamboo piths（竹笙鼎湖上素): delicious! Fried noodles with US Berkshire pork(豉油王黑豚肉炒麵). The noodles were excellent; we could taste the aroma from the supreme soy sauce (the key to good fried noodles).
To complete the meal, we ordered steamed sesame rolls(芝麻卷) and deep-fried dumplings(流沙奶皇煎堆仔). Let the dumplings cool a bit and enjoy the cruspiness of the shell, and the subtle creaminess of the custard. I could resist and ended up having 2.5 balls out of the five .
A memorable dining experience
脆皮燒腩仔
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蜜汁西班牙黑毛豬叉燒皇
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北京片皮鴨
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竹笙鼎湖上素
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流沙奶皇煎堆仔
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芝麻卷
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