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2018-09-09
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First impression was slightly ordinary for its location and price, but don’t be deceived by its cover. Since it’s Chengdu cuisine, be prepared that 90% of the menu’s offering consists some sort of chilli. Hence painful since we have a non-spicy diner, but for all non-spicy/spicy dishes ordered, all delighted by its flavor and depth. It’s easy to assume dishes with chilli oil spattered on is what it tastes like since this is the generic offerings by other Sichuan restaurants in HK. But through se
It’s easy to assume dishes with chilli oil spattered on is what it tastes like since this is the generic offerings by other Sichuan restaurants in HK. But through seasoning, you can taste the various herbs used in making each dish and sauces served. It’s not to say non-chilli dishes were sub-par, in fact, they were surprisingly more pleasant for the palette through gentle and distinctive flavors allowing us to immediately savour those dishes despite having chilli aftertaste.
Dinner was not cheap, but we felt that for its flavor, use of ingredients, location and the Victoria harbour view, we enjoyed paying every penny of it.
Poached pork with chilli oil sauce 蒜泥白肉
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Chicken , sugar globe with chilli oil 敲糖棒棒雞
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Zucchini noodles, spiced vinaigrette 千絲西葫蘆
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Minced pork meat ball, water chestnut soup 小米金湯獅子頭
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Mixed beans veg 大珠小珠落玉盤
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Steamed pork with five spice 粉蒸肉
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Squid ink dumpling
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Cumin with lamb chops
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Seabass, pandan soup dried chilli 班蘭葉烤海鱸魚
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