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2014-10-05
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Seasoned restaurant-goers had rated the original Sheung Wan store superior to all newer branches, though as I have yet to visit any of the latter, not to mention the former - I was in no position to judge. With unfinished business, it was proposed that we continue over dinner. This turned out quite a good dinner that not even work could mar.The appetizer (cold cut goose terrine) was special with crispy thin skin around goose meat with terrine jelly with a smoky flavour, the special point was it
Seasoned restaurant-goers had rated the original Sheung Wan store superior to all newer branches, though as I have yet to visit any of the latter, not to mention the former - I was in no position to judge. With unfinished business, it was proposed that we continue over dinner. This turned out quite a good dinner that not even work could mar.
The appetizer (cold cut goose terrine) was special with crispy thin skin around goose meat with terrine jelly with a smoky flavour, the special point was it was not at all heavily seasoned as one might expect. Then came one of the signature dishes this place is famous for - the giant crab pincer (size of my fist) in egg custard. The crab meat was very fresh and the hint of Chinese spirit in the custard brought out the full flavour of the crabmeat. Before I could finish gaping, the second signature dish arrived. The "glass prawn" was humongous and might have been construed from several prawns, however the taste was uniform and one felt one was really biting into a gigantic prawn. There was a light touch of seafood salinity and sweetness that came with fresh seafood, and those who found the taste on the bland side could take it with shreds of the ham garnish. The fish maw soup was superior with the ingredients well "infused" with the "soup essence" after the long boiling, the fish maw melted in one's mouth like collagen should. The preserved or marinated pomelo skin is an authentic Chinese dish; it is more commonly seen as a homemade snack than as an appetizer on a restaurant menu. This one had a firmer texture (like a ripe watermelon) than most recipes would have it, but with the shrimp roe sauce it went down quite well and was refreshing. The fried noodles (for mixing with special sauce) was the one glaring weakest link of the meal, they were too dry, over-fried and tasted heavy with oil. The desserts (almond tea and pomelo mango mix) were of the usual standards, which was to be expected as it is difficult, if not nigh impossible, to stun and impress with Chinese desserts.
The service was excellent and the staff was attentive. It was a great meal even with the work-related discussion and would have been perfect if the pasta turned out better. Very fair at $850 per head.
張貼
