Our usual manager was on leave- in his stead, someone who did not know how to “smile” nor what “service” entailed.
Here’s what we had.
Trio of appetizers:
-脆皮乳豬件- skin was crisp, with a thin and silky underlying fat layer.
-極品蜜汁又燒- thick-cut, marbled, exceptionally tender with a smoky-sweet balance.
-醋香小黃瓜黑木耳- cool, refreshing contrast to the rich meats.
1
松茸竹笙燉螺頭鷓鴣- a pure, nourishing, and elegant broth.
魚子醬雪地明蝦球- bouncy, translucent prawn balls topped with caviar and set in creamy broth.
The others had the spicy version 椰香虎蝦球 served with 金黃炸饅頭.
古法蒸龍躉抑 steamed with ginger and scallion served on a bed of vermicelli.
The others had the spicy version 鮮花椒蒸龍躉柳.
1
脆皮鹽香雞-skin was golden and audibly crisp, while the meat beneath was succulent, gently seasoned, and aromatic.
上湯浸莧菜
窩燒海味脆米飯- with a crackling socarrat bottom, infused with the aroma of conpoy, dried shrimp, and scallop.
Dessert trio-
-黑糖桃膠薑汁+3.6 牛乳奶凍: jelly-like and collagen-rich, soaked in a warm, earthy brown sugar syrup. Served with silky and creamy milk pudding; a modern twist on a traditional beauty tonic dessert.
-鳳梨酥
-桂花糕
In summary: not sure whether I should include this restaurant in my Michelin Chinese restaurant series, as it has been stripped of its star. No injustice here.
