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2022-04-26
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Dinner in the private room. The nice thing about this was that we could order dishes from the sister restaurant Gottard Base as well.Here’s what we had.金錢雞伴海哲- there’s actually no chicken in金錢雞. It is a nostalgic dish made by roasting skewered pieces of chicken liver, char siu and caramelised fat. Ours sat on a piece of bread to absorb the residual fat. My internal cholesterol counter was screaming at me so I only dared try a piece of char siu, which the restaurant was famous for. 苔菜脆皮珍珠爽蠔- very
Here’s what we had.
金錢雞伴海哲- there’s actually no chicken in金錢雞. It is a nostalgic dish made by roasting skewered pieces of chicken liver, char siu and caramelised fat. Ours sat on a piece of bread to absorb the residual fat. My internal cholesterol counter was screaming at me so I only dared try a piece of char siu, which the restaurant was famous for.
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苔菜脆皮珍珠爽蠔- very crispy and went very well with the champagne.
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半隻燒鵝- apparently one of the restaurant’s signatures. Indeed skin was very crispy. 👍🏼
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順德鳳凰魚雲羮- another complex dish, being fish head in thick fish broth. “魚雲” is actually 魚腦 but is called so since its texture is soft like a cloud. 鳳凰山 is a mountain in 順德. (One of us thought it’s a soup made with 鳳凰魚 😆). Normally freshwater ‘big head’ fish is used. It takes a certain amount of skill to rid the 魚雲 of all the tiny bones without damaging its texture. Shreds of mushroom and ginger etc were added. I was still cautious and was pleased that there really were no bones in mine. Loved the soft texture of the different ingredients- but I did pick out all the ginger bits- not a fan of those. Even DietGoddess sitting next to me finished all of hers.
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豉油皇野生红樹林蝦炒腸粉- prawns were fresh and aromatic.
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三吋心炒龍躉球- the choy sum was very sweet, and the fish pieces were done just right: a bit crispy outside and soft inside.
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蒜子竹笙扒筧菜
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勁爆樱花蝦欖菜火腩邊窩燒飯- very crunchy indeed.
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鵝汁炒飯- two pots of rice for dinner was prob too much, and this one was a late addition on the spot- we were telling the server how much we loved the 燒鵝, and he said next time we could reserve the 鵝汁炒飯, cos it was super aromatic. And someone exclaimed- why wait till next time….. anyway the leftovers tasted very good the next day.
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威靈頓牛柳from Gottard Base. Instead of a loaf, the beef Wellingtons here were made like pineapple buns, and served in halves. I liked- pastry was crispy and beef was tender.
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As dessert, churros from Gottard Base. Very crunchy and soft in the middle. I recall ordering the same at Gottard Base when it first opened.
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冰鎮台湾金鑽鳳梨條- big mistake digging in the churros first. As the pineapple didn’t taste as sweet.
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In summary: delightful East meets West experience. Recommended.
張貼
