城中小閣

營業中

休息中

Item: 城中小閣
Rating: 4
Author: cream26

Wilmer Lobby

3.5

8 食評

味道

環境

服務

衛生

抵食

7824

西環

$801以上

粵菜 (廣東) 中菜館

cream26

等級3

城中小閣A meal that gained a lot of traction lately. Many queried whether it was good and how long was the wait. The wait wasn’t long, approximately 1-month advance booking would suffice. The question we should be asking instead is was it worth the wait? I’d say there were hits-and-misses along the way. Memorable items include appetiser braised pork tendon (白灼鮮豬蹄筋), lobster (one served in lettuce wraps, one served with steamed egg) (龍騰四海), Leopard coral grouper in seafood broth with rice crispies

城中小閣

A meal that gained a lot of traction lately. Many queried whether it was good and how long was the wait. The wait wasn’t long, approximately 1-month advance booking would suffice. The question we should be asking instead is was it worth the wait? I’d say there were hits-and-misses along the way. Memorable items include appetiser braised pork tendon (白灼鮮豬蹄筋), lobster (one served in lettuce wraps, one served with steamed egg) (龍騰四海), Leopard coral grouper in seafood broth with rice crispies (海鮮湯脆米蒸海東星 ) and the Fried Pork Ribs with Chinese Black Olives (欖角脆口金沙腩). The pork tendon was meaty and tender.

The lobster was done just right and delightfully complemented by the silky smooth steamed egg.

The grouper was definitely the showstopper of the evening-a lot of oohhs and aahhs when server poured the umami packed seafood broth over the grouper and rice crispies.

The pork ribs had a light crispy battered exterior and juicy interior.

The major let downs for me was the Steamed Flowery Crab with Aged Shaoxing Wine. The crab was thin and there was hardly any Shaoxing wine in the dish. It would have been better had the kitchen added an additional splash of Shaoxing wine over the crab before service. Otherwise the fragrance from the alcohol content of the wine would have been evaporated when the crab was being steamed.

The mapo tofu fish maw rice at the end was also a disappointment. The fish maw was not thoroughly cooked and it was not as gelatinous as one would expect.