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2020-09-20
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This restaurant is located in Tai Kwun, Central. Today is my first time visiting this historic architectural group which used to be Central Police Station, Victoria Prison and Central Magistracy. Entering the Police Headquarters Block, the stone steps leading up to the restaurant brought a feeling of walking back in time. The staff greeted us and showed us to the table after a short wait at the bar because we arrived slightly earlier than the opening time at 6pm. But soon we were seated at our t
This restaurant is located in Tai Kwun, Central. Today is my first time visiting this historic architectural group which used to be Central Police Station, Victoria Prison and Central Magistracy. Entering the Police Headquarters Block, the stone steps leading up to the restaurant brought a feeling of walking back in time.
The staff greeted us and showed us to the table after a short wait at the bar because we arrived slightly earlier than the opening time at 6pm. But soon we were seated at our table, at the end of the restaurant. The slanted roof, wooden floorboards, reminded us of the heritage of the building, but the dimly lit ambiance, the decor and furniture certainly brought a nice contemporary relaxing comfort to diners.
We decided to order the Golden Library Menu ($588 each). The first course is Dim Sum Platter, including Laksa Xiaolong Bao and 'Racing Crab' Dumpling with Steamed Black Cod & Egg White. The steaming hot xiaolong bao got a thin dough skin, wrapping some laksa soup base. Creative and tasty, it is definitely worth trying. The dumpling is equally good, with the black cod on top soft and melting in the mouth. The two dim sum prompted me to plan coming for lunch later and try more varieties.
The second course is Roasted 45-Day Imperial Peking Duck (2 pieces per person). These are already served wrapped up so we did not need to get our hands dirty, but also missing some of the fun eating this. The duck is tender, but the skin is not crisp after steaming. Still quite delicious though.
The third course is Crispy Aubergine with Sakura Shrimps and Green Strings Beans. One of my favorites in the evening, the aubergine is deep-fried perfectly, crispy outside with golden brown color. There are some sakura shirmps and minced salted fish with finely chopped green string beans provided a fantastic savory taste to complement, and the beans got a crunchy texture too. Truly exceptional.
The fourth course is Chicken with Sichuan Pepper & Spring Onion Oil. An interesting presentation, there are two sections of the chicken pate, with a white and black part. The white one reminds me of the wine marinated drunken chicken and the black having some sesame flavors. All serving on some numbing Sichuan pepper and spring onion oil to bring an additional dimension of flavors.
The fifth course is Shredded Beef with Sichuan Pepper Essence wrapped in Lotus Leaf. Another great dish, I like how the different vegetable are shredded thinly and equally, then mixing with the Sichuan pepper essence to provide an amazing fragrance, some spiciness but not overly so, and the signature numbness. Greatly seasoned to perfection, another of my favorites in the evening.
We ordered this sixth course as a supplement, and happy that we have made a smart decision. The BBQ Pork Loin Glazed New Zealand Manuka Honey ($88) is truly tasty, with the pork loin juicy and tender, grilled perfectly with some charred on the edges. The honey used is not too sweet but got a nice aroma, and the sprinkle of some white sesame beautifully complements the overall palate. Must try in my opinion.
The seventh course is Hunan Style Steamed Hokkaido Scallop. The scallops is served on the shell, with the baked soy bean mash giving a touch of savory. But the best part in my opinion is the flat rice noodle underneath. Having absorbed all the flavors from the scallop and bean mash, the noodle is very flavorful and the slightly chewy texture allows a good bite too.
The eighth course is Wok-seared Angus Beef Tenderloin with Pickled Pepper & Mushrooms. This dish has a big flavor, with everything rich and intense, the beef tenderloin are soft and juicy, but personally is a bit fatty for my liking. The best part, however, is the bell pepper and mushrooms, which got a crunchy texture and rich in taste.
The ninth course is Sichuan Garoupa with Glass Noodles in Chili Broth ($198 supplement). Another dish we add, this one again is what I would recommend, especially if you like this Sichuan style of cooking. The fish fillet is very soft and tender, delicate in taste which matches with the chili broth. Not too spicy, it allows us to enjoy the glass noodles without trouble, and the sour pickled vegetables added a great taste to the broth making eating the glass noodle unstoppable. Another recommendation.
The tenth course is Singapore Chili Soft Shell Crab. Another creative and interesting dish, the soft shell crab is deep-fried and then put in a sauce, very aromatic with the finely shredded lemon leaves. Overall this dish is good, but compared with the others it might not have as memorable.
The eleventh course is Wok-fried Seasonal Vegetables, and we have Cauliflower. Simple, but it tastes good nonetheless, with the chef using plenty of garlic to stir-fry the vegetables, infusing them with a rich and intense garlic note.
The twelfth course is Pan-seared New Zealand Lamb Cutlets with Chili & Pork. By now we are very full but the lamb cutlets are too good to give up, with the meat tender and without any hint of mutton gamey note. The chili and pork on top enhanced the flavors, making this dish matching great with an icy cold beer.
The thirteenth course is Egg White Crispy Fried Rice with Vegetables. Decided to just pack it back because we could not eat anymore, I have a spoonful of the fried rice, and it is fairly good, with each individual rice grain distinct, and one can feel the high temperature used to do the stir-frying, and there are also some crisp rice added to add to the crunchy mouthfeel.
Finally coming to the dessert, with the Chocolate Lava Mochi with Yuzu Jelly. The mochi is very good, having the soft texture of a typical mochi on the outside but a melting lava chocolate interior, oozing out with the bite. The chocolate filling is appropriate in sweetness and rich too. The yuzu jelly is light and delicate, and the chef creatively adding some mandarin peel to enhance the dessert.
This is so far the most number of dishes in a tasting menu for a Chinese restaurant I visited, with the bill of $1,791 a good value. The service is also quite good, with the staff coming to introduce each dish. If the dishes can come at a slower pace it would be better, as we have the whole table full of dishes even though we are already eating as fast as we can. A good place to enjoy some nice food after the visit to Tai Kwun.
張貼
