RI G20 Mar2016 Dinner – Good But Expensive Food @ First Culinary on 24Feb2016

cold dishes

cold dishes

it’s been a few months since our last G20 dinner at moi lum on 26.11.2015.

we did have another RI get-together attended by 28pax on 3.12.2015.

anyway this time the organiser arranged dinner at first culinary at ITE college central 2 Ang Mo Kio Drive on 24.2.2016. 11pax attended.

S$468 menu

S$468 menu

we had the S$468 menu.

food taste was good actually. but it was quite expensive for the type of dishes & ingredients. we paid S$55 each.

deepfried mantous

deepfried mantous

some didn’t like the longevity buns so we had the deepfried mantous instead. they were nice though they didn’t fit into the dishes & perhaps the original longevity buns would do.

deepfried mantous

cold dishes

the cold dishes was quite good standard. all were quite tasty. roast pork nicely done & standard of any good restaurants like tunglok, imperial treasure etc.

fish skin, baby octopus, ribs & the egg were all good. 🙂

fish maw soup

fish maw soup

our group now more environment conscious, so sharksfin changed to fish maw soup. bravo! 🙂

fish maw soup

fish maw soup

the fish maw was also very good standard, tasty, with good amount of crab & fish maw, not the gluey starchy type.

fish maw soup

fish maw soup

& the stock, soup base was good, so a sweet, tasty soup, beng thin standard la... 🙂

wasabi & peanut sauce prawns

wasabi & peanut sauce prawns

there was a wasabi & peanut sauce prawns.

wasabi & peanut sauce prawns

wasabi & peanut sauce prawns

both were very well down. same preparation deep-fried very nicely & added sauce. first time i had peanut sauce. it was good too.

steamed soon hock

steamed soon hock

we had a large soon hock, probably 1 kg size.

steamed soon hock

steamed soon hock

it was HK steamed 港蒸, very nicely done too, fresh, quite the perfect timing, very good.

abalone spinach duck web

abalone spinach duck web

the abalone dish was good standard but nothing special.

abalone spinach duck web

abalone spinach duck web

abalone is abalone, the duck web & brown braising sauce ok but nothing special, bot specially tasty..i had better la…

scallop broccoli basket

scallop broccoli basket

scallops & broccoli were all good. the basket was not yam basket but some potatoes, so so to me, no one took much.

yee meen noodles

yee meen noodles

yee meen noodles were pretty tasty.

sea coconut dessert

sea coconut dessert

sea coconut was the usual.

it was another wonderful evening of old friends coming together, great chat & sharing, strengthening of friendship & bonds.

overall the food was ok or good but pedestrian. nothing special except for the price, which was rather expensive at S$55nett each for the type of dishes. price was not outrageous but not great value also.

still between good value but mediocre food & this, i would rather have good standard food preparation & taste, and not so great value.

i heard hong kong people talking in the streets (actually in the MTR station), “sin you ho sek, yin hao dai sek” 先要好吃,然后抵吃…so first good taste, then good value la…

c.h.e.f andy

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First Culinary Restaurant (ITE AMK)

OPENING HOURS:

Mon – Sun: 10:30 – 15:00

Mon – Sun: 17:30 – 22:00

PHONE:

+65 64815500
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Sumptuous Weekend Wine Brunch @ Amber Landmark Mandarin Oriental on 4Apr2015

#2 whole abalone with braised oxtail sauce

#2 whole abalone with braised oxtail sauce

wife booked 3pax weekend wine brunch at amber at landmark mandarin oriental on 4.4.2015.^^

amber has 2 michelin stars 6 years in a row & is the no.4 in asia & no.24 in pellegrino’s world’s top 50 restaurants.

this 1 of the places you have to leave credit card details and will be charged in full if you cancel within 48hrs. i am not sure if it is a new practice but we booked 2pax degustation dinner at joel robuchon maybe 4yrs ago & did not have to do that. & we had been to caprice at four seasons, and pierre at the other mandarin oriental and did not have to do that.

anyway we were happy to try out this place, and our faith were more than rewarded. this was simply the best meal we had in hong kong, not comparing joel robuchon’s degus dinner which cost more than twice this lunch.

baguette, olive & onion bread

baguette, olive & onion bread

after a very pleasant morning stroll along the peak circle walk taking in the hong kong skyline, we took a cab form the peak to landmark mandarin oriental which only cost us hk$55.

we started with a nice champagne.

the baguette and olive & onion bread from the bread basket were warm & very good, with both salted & unsalted butter.

6-course weekend wine brunch with 4 paragons of wine (champagne, 2 whites, 1 red)

6-course weekend wine brunch with 4 paragons of wine (champagne, 2 whites, 1 red)

weekend wine brunch was a 6-course (though that included cheese & 2 desserts) with selection of 4 wines at hk$888.

we found out that it was really an excellent deal even c/w weekday set lunches w/o the wine. so it was an excellent decision & wonderful lunch.

 foie gras lollipop

foie gras lollipop

squidink pita

squidink pita

squidink pita

squidink pita

we had 2 amuse bouche. both were good.

the foie gras lollipop in raspberry jelly had beetroot on one side & some crackers? on the other.

the squid ink pita was better, can’t remember maybe it was some cheese, anyway just remembered it was savoury & nice.^^

#1 foie gras terrine with suckling pig - very good

#1 foie gras terrine with suckling pig – very good

#1 foie gras terrine with suckling pig - very good

#1 foie gras terrine with suckling pig – very good

1st course was served with a riesling which i liked best of the 2 whites & champagne. all were nice anyway.

my son & i picked the foie gras terrine with suckling pig (interleaved) as our first course. it was very good, very flavourful & substantial.

#1 hokkaido sea urchin with caviar

#1 hokkaido sea urchin with caviar

wife picked the hokkaido sea urchin in lobster jelly with caviar topped with a gold leaf (which came with a hk$260 supplement). uni was sublime of course but the S$46+ supplement made no sense to us.

#1 hokkaido sea urchin with caviar

#1 hokkaido sea urchin with caviar

we all love uni of course, but we are not short of taking them, and we had whole tub of uni in japan for 1500yen (fukuoka recently) & lots of them at kuriya dining for the S$62 chirashi lunch with big serving of uni.

uni is uni. no culinary skill involved, is there?

#2 whole abalone with braised oxtail sauce

#2 whole abalone with braised oxtail sauce

#2 whole abalone with braised oxtail sauce

#2 whole abalone with braised oxtail sauce

second course was served with another white chardonnay.

for the second course, wife & i had the whole abalone that came with braised oxtail sauce & oxtail!

it was really well done. the abalone was so well braised or sous vide it was pure tender & the oxtail sauce was an excellent match. the 2 pieces of oxtail were also very tender & tasty & robust. wife loved this though for me, i still prefer the chinese or japanese braised abalone in brown sauce, and the chinese dry abalone over the japanese fresh ones.

son decided to venture a bit & took the battered frog legs. i tried a bit. I must say it was very good, enough for me to say that fie the choice of the whole abalone & the frog leg (it was a no brainer before), i am not sure i will automatically pick abalone every time. 🙂

#3 sole with mussels & razor clams

#3 sole with mussels & razor clams

the mains were served with a selection of red. we picked the spanish wine which was very good.

for the 3rd course, wife had the sole with mussels & razor clams. i think it was excellent, the best you could do with a fish. the sole was very tasty, tender and also firm in texture.

#3 pyrennes lamb

#3 pyrennes lamb

#3 pyrennes lamb

#3 pyrennes lamb

son & i had the pyrenes lamb shoulder. it was braised to perfection & smoked, very tender & smooth consistency w/o strong gamey taste. it was exquisite for a lamb shoulder.^^

#4 cheese platter - reblochon, comte & camembert (all 3 cheese were good, i like comte best, very tasty)

#4 cheese platter – reblochon, comte & camembert
(all 3 cheese were good, i like comte best, very tasty)

we had 2 plates of the cheese platter above for 3pax. it was lots of cheese. i liked all 3 cheese = reblochon, comte & camembert. i liked comte best, very flavourful almost like blue.

raspberry mousse + chestnut mousse on meringue with pear

chestnut mousse on meringue with pear+blackcurrent sorbet

we didn’t think much of the chestnut mousse on meringue, kind of sweet not accustomed to the taste! any sorbet, blackcurrent or otherwise, was good. 🙂

#6 raspberry sorbet & chocolate mousse

#6 raspberry sorbet & chocolate mousse

i liked the raspberry sorbet & chocolate mousse much better.^^

flat white

flat white

we were served coffee & petite four to round of the lunch.

this was the best meal i had in hk, a very memorable one, and i will definitely come back again with my wife.^^

c.h.e.f andy

Dinner with Brother & Sister @ Chao Yue Xuan on 28Oct2013

braised abalone, fish maw & brocoli

braised abalone, fish maw & brocoli

another quick update – went back for the S$38pax groupon 7-course set @ chao yue xuan wth my brother & sister on 28.10.2013. food was pretty much the same as the memorable lunch i had with 4 friends on 21.8.2013. most dishes were still good, especially the soup, abalone & kurobuta. this time however, the lobster was much below par. 🙂

chicken salad with goma sauce

chicken salad with goma sauce

star garoupa fillet in beer soup

star garoupa fillet in beer soup

steamed 1/2lobster in superior sauce

steamed 1/2lobster in superior sauce

pan-fried kurobuta pork

pan-fried kurobuta pork

tau kee & spinach

tau kee & spinach

yeefu noodles

yeefu noodles

the chicken salad looked pretty, was quite good though kind of heavy & sesame sauce a bit overpowering.

the soup was good, though not better than a good lie tong.

the abalone was excellent, good in taste & bite accompanied by the defining brown braising sauce. 🙂

the kurobuta was tasty & my brother liked it especially.

the 1/2 lobster though was a tremendous let down. the meat was not bouncy – seemed not live & overcooked (something that don’t happen much these days with all the controlled kitchen environment). this really took away the shine from this set – look at the corresponding photo of the lobster when i had it here on 21.8.2013.

the vege & noodles were run of the mill & i didn’t take the green bean dessert of the day included in the set. overall, the set was poorer in quality c/w what i had here previously though menu items were same.  i guess it was still very good value at S$38nett (chao yue xuan & ah yat though charged S$2.40pax for tea & peanuts whether or not you take them, & the tea was quite ok).

but price aside, the poorer quality overall made it less “wow”and just another good value above average set. so i would choose to go back to tunglok signature for the lobster & seafood set with palate 50% weekend discounts even though that cost a bit more.

c.h.e.f andy

Expensive Average Dinner Poor Service @ Cherry Gardens on 26Oct2013

braised abalone & tofu

braised abalone & tofu

was looking for a place for my birthday dinner with family. comparing the set menus between cherry garden at oriental & peach blossom at marina mandarin, cherry garden’s came up tops PLUS they have 15% discount on set menus. we had not gone to cherry gardens for many years & the last we were there the weekend ala carte buffet lunch was pretty good, the ambience was good too, we chose the S$88pax menu with 15% discount. 🙂

cherry gardens restaurant @ mandarin oriental hotel

cherry gardens restaurant @ mandarin oriental hotel

7-course orchid menu

7-course orchid menu

small starter dish - jellyfish & topshell

small starter dish – jellyfish & topshell

roast duck, roast pork & char siew appetizer

roast duck, roast pork & char siew appetizer

sweet soup seafood soup

sweet soup seafood soup

braised abalone & tofu

braised abalone & tofu

prawns done 2 ways

prawns done 2 ways

fish fillet with tofu

fish fillet with tofu

rice with black sesame, garlic

rice with black sesame, garlic

杨支甘露 & lime sorbet

杨支甘露 & lime sorbet

the small starter dish (like japanese kobachi) of jelly fish with sliced top shell was ok(looked pretty on photo). they called it amuse bouche but hardly qualified,,haha. 🙂

the first course roast combination of roast duck, roast pork & char siew was very average or perhaps below average,

the second course sweet & sour seafood soup was an excellent dish, just slightly sour, enough of trademark peppery taste, and a very tasty soup & pleasant to the eye as well, much better than most places, and something i would enjoy though its not my favourite soup like most lie tong were. 🙂

the third course of braised abalone with deep-fried beancurd was par excellence. the abalone was tasty & had great bite, and the braising sauce was super, like in all good braising dishes – abalones, sea cucumber or goose webs. the beancurd was excellent as well. 🙂

the next 2 courses though were very average for this quality of restaurant. individual serving & prawns in 2 ways did not make it fine dining (the deep-fried prawn was done wasabi prawn style but with sweet & sauce) and they did not come out better than or as good as a good zi char stall. i think a wasabi prawn like the excellent ones i just had at tunglok signature would be far better. & the fish fritter with tofu hardly fit the fine palate. kok sen zi char would do better for these 2 dishes.

the black sesame crabmeat fried rice was an unique, interesting dish & quite nice & tasty. 🙂

the dessert, the usual 杨支甘露 served with lime sorbet, was good. 🙂

overall rather surprisingly, my recent excellent dinner tunglok signature @ central was so much better than this – taste-wise the sea cucumber was superb & as good if not better than the abalone here, and all the other dishes were better!

overall the food, ambience etc was quite pleasant & enjoyable, the service though was very average for this class of restaurants, made worse by the attitude of the restaurant manager. we asked for carpark redemption and was first told only valet parking could be redeemed. we don’t usually valet park however it was jam packed that evening & we did valet park (S$15). the server came back with our valet parking chip which was signed over & i asked “so is parking free?” first she said “you pay S$15” but when i asked her to ask the manager she came back after some time & said it was free. as she obviously had difficulty speaking & understanding english as we were leaving the restaurant i asked a second time the reception lady (maybe filipino). she understood but she had no idea so i asked her to call the restaurant manager. it was a small place & i could see the manager taking an inordinately long time to come over after adjusting tableware etc for an empty table (quite unnecessarily). and when he came, he flashed an artificial smile and made an incredibly senseless comment “ö…did you dine at the restaurant?” when he was the one who helped usher us in when we arrived.  he was no help at all, the staff were good in attitude poor in language & training & the manager needed to take lessons from his staff on service attitude & how to nicely cheerfully reassure customers & make warm friendly buddy gestures.

hope it was one off..anyway it mattered not as customer would just vote with their feet. 🙂

c.h.e.f andy

Good Value 7-course Set @ Ah Yat Turf City on 26Aug2013

braised abalone with mushroom & lettuce

braised abalone with mushroom & lettuce

had our dining quartet monthly lunch at ah yat @ turf city on 26.8.2013.  the host bought a S$156 voucher for 4pax 7-course set. a very good deal with lobster, abalone, soon hock etc. 🙂

i used to go ah yat at turf city a lot. they had 50% discount (now 40% discount) during weekdays & the cooking & service were good. i had not been there though for more than a year so i took a look with a friend at the tanks & the (discounted) prices. my favourite items razor clams was now $5.80 each (before S$4,80), frog S4.80 (before $3.50), boston lobster S$8.88/100g (before S$5.90/100g) & tilapia S$1.50/100g (before i think was S$1.10/100g)..anyway prices had gone up but still ok, probably i would come back for these ala carte dishes.

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deep-fried soon hock

deep-fried soon hock

for the set, we had braised sharksfin with crab meat. the soup was good with very generous helping of fins. the deep-fried soon hock was good as always, though i always prefer steamed for live fish (even for tilapia which has some “mud” taste). 🙂

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next was a mexican spiky sea cucumber (supposedly more expensive variety) with minced pork stuffing & brocoli. the brown braising sauce was good & the brocoli “to the bite” al dente=excellent, the sea cucumber though was rubbery, not sure why? but something was not right with the preparation, not soaked long enough or something.

butter baked boston lobster

butter baked boston lobster

butter baked boston lobster

butter baked boston lobster

ee-fu nooldes

ee-fu noodles

next came an impressive plate of boston lobster in 4 halves. the menu said garlic butter baked lobster & it came with a batter layer. i estimated 2x600g=1.2kg at the current discounted price of S$8.88/100g would cost S$125nett after 10% service & GST, so S$156nett for the set was very good deal.

my first bite though & i turned to my dining companion – “there is no taste in this lobster”..for a live lobster, it was really lacking in taste in this preparation. later we asked the server if we were to come back again could we change the cooking style to super sauce (上汤局). the reply was ok. it was a waste that we did not ask earlier!

the ee-fu noodles was plain but tasty & the 4 of us managed to wipe clean the plate! 🙂

almond birdnest

almond birds nest

the almond birds nest dessert was good too. i liked it. there were lots of birds nest which i did not care for much so i was not bothered whether they were fake or not. anyway it was a nice dessert.

this really quite a good deal, and i would come back again if the promotion is back. though if i were to make a comparison with the S$38 lobster & abalone set at chao yue xuan (another ah yat restaurant at mohamed sultan), just food-wise this would pale by comparison. the lobster made a huge difference. the one in superior sauce (上汤局) at chao yue xuan was par excellence, & the abalone was huge by comparison & very tasty. the stone pot garoupa soup was not sharksfin but was very good & in place of soon hock they had a very nice kurobuta & a chicken salad. chao yue xuan does have some negatives. we had a private 6pax table at a corner for lunch the other day & 1/2 the tables were filled in the small restaurant.in the evening sometimes there were tables occupied by tourist & the place looked messy c/w ah yat @ turf city.

anyway i liked both the sets & will do this again when the promotion is back. 🙂

c.h.e.f andy

Superb Lobster & Abalone Lunch @ Chao Yue Xuan on 21Aug2013

1/2 Baked Boston Lobster in Superior Soup (上汤局)

1/2 baked boston lobster in superior soup (上汤局)

See also my update on 28.10.2013.

P.S. there was another S$156 4pax 7-course set promotion at ah yat @ turf city but this was still better!

this was a superb 8-course set at chao yue xuan and for just S$38 + S$2.50++pax for peanuts, tea & towels. 🙂

S$38 8-course lobster & abalaone set

S$38 8-course lobster & abalaone set

in terms of quality of ingredients & taste, it was quite superior to the value lobster set i had there previously.  i would say it was equal or even better than the fine dining lobster & abalone set at xin cuisine.

the 5 of us were there at 1pm on 21.8.2013, the restaurant was 1/2 full & we had a table at a private corner.

shredded chicken with sesame ssalad

shredded chicken with sesame salad

the starter was a shredded chicken in sesame salad. it was good, tasty & the helping was rather large.

garoupa fillet with beer in hot stone pot

garoupa fillet with beer in hot stone pot

garoupa fillet with beer in hot stone pot

garoupa fillet with beer in hot stone pot

next we had star garoupa fillet with beer in hot stone pot (the ala carte price for this dish alone was S$28++), & it was very good, very tasty & the fish fillet were excellent. 🙂

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the braised whole yoshihama abalone was top quality, excellent in taste & bite & it came with 花胶(fishmaw) & brocoli. 🙂

the 1/2 baked lobster (top photo) was again par excellence, very very tasty with the superior soup.

pan-fried kurobuta pork chop

pan-fried kurobuta pork chop

pan-fried kurobuta pork chop

pan-fried kurobuta pork chop

same with the pan-fried kurobuta pork chop.  i thought it looked & tasted like a galbi beef rib cut served in majestic restaurant but the menu said kurobuta. anyhow taste was great!

poached vegetables with dried beancurd skin

poached vegetables with dried beancurd skin

braised ee-fu noodle with mushroom

braised ee-fu noodle with mushroom

the poached vegetable with beancurd skin was also very good. i supposed by comparison the ee-fu noodles was ordinary, but it was still a good, not poor, dish.

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& the snow fungus with date dessert was refreshing & enjoyable too…really every item was good & i could only sing praises – such excellent ingredients & preparation for soup, lobster, abalone & kurobuta. 🙂 actually i think it was an incredible deal at S$38 + S$2.50++pax= about S$41nett. 🙂 i have already bought more vouchers to go back!

c.h.e.f andy

Majestic’s Excellent 8-course WGS (World Gourmet Summit) dinner on 19Apr2013

black turffle on hokkaido scallop with gourd

black truffle on hokkaido scallop with gourd

looked at Majestic’s 8-course WGS (World Gourmet Summit) dinner menu on its website & decided to go for this dinner. 🙂 WGS dinners have been around for many years. was never quite motivated to try them as I always believe (& still do) that good food begins with taste, and presentation & creativity (including fusion & molecular discoveries & adventures) are superlative to good taste & superfluous to bad ones; and have always felt it is paying lots of $ to get average (or poor) food & service..

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Majestic’s excellent 8-course WGS (World Gourmet Summit) menu ending 26apr2013

Majestic is our favourite Chinese fine dining restaurant so we are confident with the quality of its cooking (not to say bias..haha..). this 8-course WGS dinner menu is S$99++pax c/w several hundred $ for other WGS dinners & there is a 10% Citibank credit card discount, so it looked reasonable to give it a try & we were happy we did. 🙂

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The lobster soup with a yasai (veg) tempura was a great start. The lobster meat were plump, sweet & tender. The soup was very smooth & tasty – the intense hae mee (prawn noodle) type stock, not the foam cappuccino bisque served at most western fine dining. the tempura batter was good.

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the braised abalone and lotus roots with a minced oyster filling in batter & brocoli in brown sauce was a superb dish. 🙂 Chinese dried abalones in brown sauce are always soooo good. the abalone was smaller than the 5-head ones at Xin Cuisine, probably 8 or 10-heads but still good size. the lotus root with minced oyster though was par excellence, very good indeed! 🙂 next item on the menu (top photo) was plump, sweet,nicely seared hokkaido scallop sitting on a marrow gourd with a sprinkling of tobiko (flying fish roe), and it had an amazingly large black truffle topping it! I love the fragrance truffle & truffle oil add to dishes (especially cold Japanese noodle topped with caviar & some truffle oil at Gordon Grill) but never believe in paying stratospheric prices for them.

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the 4th dish was 1 of the best caramelised (I think honey vinegared) pork rib I had. you can the glaze, glistening..not sure how it is done – whether baked or deep (or shallow) fried & braised. the plating was good with the green tea powder donning some chinese character (京?). 🙂

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teochew steamed promfet topped with pigskin

next was the teochew steamed promfet – as good as any good teochew restaurant, not sure the plating & pigskin topping (odd choice) was an effort in fine dining presentation? whatever –  the taste still a good robust steamed teochew promfet dish. 🙂

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we were expecting panfried wagyu MBS6 – I guess maybe that was too much of an expectation for the price? haha. 🙂 what we got was panfried wagyu guotie (锅贴)..when reading menu I was thinking a panfried wagyu + a pot sticker yum yum..it was not to be..the minced wagyu was very tasty & the dough was good..not quite the same but well can’t have the best of everything, 🙂

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the 2 desserts were I guess another effort at creativity & fine dining.. don’t know what to make of the cherry pie thingy..the puff pastry was excellent, lovely swans too, the filling a bit sweet & not my thing, like a sticky date pudding? maybe.

the ice dessert  I consider a 败笔 (point of failure) of an otherwise outstanding menu..the usual aloe vera sorbet at Majestic is so good no need the trouble to invent something fancy..not that it was bad really, but it was much ado about nothing – an ice jelly in a hawker centre would be more shiok!

overall it was an outstanding & enjoyable dinner. the WGS menu promotion is until 26apr2013. 🙂

c.h.e.f andy

Chinese Fine Dining Set @ Xin Cuisine on 31Mar2013

chicken & mushrooms in eggskin dumpling in pumpkin soup

chicken & mushrooms in egg skin dumpling in pumpkin soup

I had not tried Xin Cuisine, despite it being included in Amex Palate dining privilege for a while already. and though I did have intention to try out the food here using palate discounts, it was ANZ card marketing that got me to ask about this lobster & abalone 1 for 1 menu. We were still not sure though, as you could not really tell by menu alone the quality of cooking, so when we got ourselves seated I studied the ala carte menu a little in addition to the the promotion set menu below (which as it turned out payment could be made by any credit card). 🙂

Xin Cuisine Lobster & Abalone Set

We had always felt that Majestic offered the best Chinese fine dining set, and others like Tunglok could not compare on a price vs quality of ingredients & quality of cooking basis though it might be a bit more debatable when comparing fine dining over the whole ala carte menu & ambience etc. For us though since quality of cooking pipped the other considerations, we had more confidence that a dish in Majestic would turn up tasty c/w another place (and of course as justified by the price).

On this occasion, we decided on the set menu, and it was a very good decision! 🙂

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We started with a duo appetizer. There was a roast duck on a pan seared foie gras & cucumber (seems that Xin is famous for their suckling pig with foie gras), & a small saucer of thick spicy jellyfish. Both were very nice. The roast duck felt like a sous vide item, very tender & totally consistent. In terms of fine dining, it was no less fine than western fine dining.

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Next was chicken & mushrooms in a egg skin dumpling in pumpkin soup. This was very, very, very good. It was such a beauty to look at, and the soup was so very, very tasty, as good as Majestic’s 黄焖鱼翅 which was a lot better than Tunglok’s version. And the dumpling was so delicate to behold & so tasty to eat. Very few western fine dining restaurants here offered something this fine!

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5-head abalone (about 2in) on bed of spinach with sea cucumber

The next item was the 5-heads abalone on a bed of spinach with sea cucumber in brown sauce (5-heads mean the size is 5 abalones to 1 kati though I am clueless whether it is the HK old kati=600g or the China kati=500g. In China it is now 1斤10 两 & 1 两= 50g)。 This was as good as Chinese braised abalones went in terms of 口感 bite/texture  & taste.

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and there was the 1/2 lobster, done with a very light cheese gratin. The lobster was smaller (about 350g). My wife preferred the 上汤焗 style so cheese lobster not her favourite but I must say the taste was good & this was really very nicely done. This was a good illustration of quality of cooking – Chao Yue Xuan for example offered a larger 1/2 lobster in a good value set which we had recently, but the quality of cooking & presentation made a  huge difference between fine dining and not so fine dining. 🙂

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and then we had the egg fried rice & spicy pork & this very plain fried rice was very very good – such crisp long grains & so fragrant it was as good as Imperial Treasure’s crab meat fried rice with dried scallops & egg white which was our perennial favourite – & so both of us who avoided carbo mostly had to evoke our “worthwhile carbo” philosophy and finished up all the rice. The spicy pork collar was very nice too.

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snow lotus in almond cream

For dessert,we had the snow lotus in almond cream. Both of us were not very “dessert persons”, and cream 糊 was not my favourite & very less so for my wife. This though was only very slightly sweet & extremely smooth which was what defined a good 糊, be it almond (杏仁) or walnut (核桃) or combined (鸳鸯). I don’t remember eating snow lotus before – thought it was hasma but it wasn’t, texture was good. For us I guess it was an ok above average dessert but it was “fine” alright in terms of quality. 🙂

P.S. – see here for Restaurant Promotions update.

c.h.e.f andy