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2012-01-13
11177 瀏覽
located in the basement of a historic building at central, this peking garden restaurant looks plush, elegant & inviting. but then why did I see more westerner tourists than locals on this saturday eveningthe carving was done at a kitchen counter facing the dining room, apparently by a substitute, rookie or trainee that night. he did his job hesitantly & slowly. this was the first time I saw that a peking duck was carved upright instead of laid down on a plate. I asked them to serve the skin sep
the carving was done at a kitchen counter facing the dining room, apparently by a substitute, rookie or trainee that night. he did his job hesitantly & slowly. this was the first time I saw that a peking duck was carved upright instead of laid down on a plate.
I asked them to serve the skin separately from the meat. the skin was oily but crispy. the meat was tender but a bit dry (not juicy). the wrap was thin & became cold before all was consumed. I wonder if they know there is such a thing called tortilla box, in which mexican restaurants keep tortilla warm on the dining table
this dish did not look the prettiest, but boy did it taste wonderful! the jumbo prawn was done just right, with crunchy feel. the crust with the salty egg gave an uncommon flavor & not salty at all.
basically the tofu was deep fried to brownish & sprinkled with fried, diced garlic on the top. it would be better if there is a way to make the garlic stick to the tofu, so that one bite would take in both, without spilling the garlic.
the soy bean wrap was not crispy as expected, but the filling was soft & tasty.
nothing to write home about!
service was good, as expected of a tourist class restaurant. the wine menu covers a broad range of prices. I picked a bottle of red ($300) that had a decent taste.I don’t know if this restaurant line is a flagship of the maxim corp or not. but knowing that 2 locations had gone out of business, I wonder if its management or executive chef needs to reinvent themselves on many fronts.
張貼
