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2013-11-17
6821 瀏覽
This was a classic Chinese restaurant with all the red carpets and crystal ceiling lightings. It might sound gaudy but this was considered as classy in the old days. I felt myself going back to the 70s when the manufacturing industry started to blossom.But back to the food...We decided to treat ourselves a quintessential dim sum lunch at this Michelin restaurant.Shrimp dumpling—Not only shrimps but pork was also used for the dumpling fillings...This made the shrimp dumpling tasted authentic. Alt
But back to the food...We decided to treat ourselves a quintessential dim sum lunch at this Michelin restaurant.
Shrimp dumpling—Not only shrimps but pork was also used for the dumpling fillings...This made the shrimp dumpling tasted authentic. Although I didn't think that the texture and the thickness of the dumpling wrapper was up to a satisfactory level, I appreciated the chef's intention to follow the old time receipe for making shrimp dumpling.cod fish dumplings—The cod meat chunk was succulent.There's not too much seasoning but it tasted light and resfreshing.
Stir-fried rice flour rolls with XO sauce—The rice flour rolls were deep fried before being stir-fried with the XO sauce. Personally, I think this dish was too greasy.
Crab Pie—Highlight of the whole meal. The fillings were creamy and delicious. The size of the pie was appropriate. One could eat the whole pie in one bite...no hassel!
Food was good but there are a handful of restaurants serving better Chinese food in TST.
PS: 25% discount Mon-Thu for HXXC credit card holder
張貼
