This branch of Maxim's has proven a big step forward with their quality classic dishes. This time I tried their signature combo of giant garoupa (龍躉) in chunk slices stir fried with celery and belly/head stewed with garlic casserole (HK$298). The stir fried dish is so good that the fish meat is bouncy and juicy to mix with the refreshing celery light sweetness. The chef made a perfect light chicken stock dressing (玻璃獻) to seal the stir fried. As you can see, no heavy sauce is left on the plate. The stew belly/head casserole was made in a very classic way that some roasted pork was put to mix with the lightly fried garlic. So good to go with steamed rice. I ordered the soup of the day - winter melon, barley (and 茨實) with pork - good for the summer time. Another delightful dish is that sweet and sour spare ribs. I prefer this one with spare ribs to pork, since the spare ribs delivers a better aroma for the dish. The sweet and sour sauce is pretty good that it's not heavily sweet, and deep fried spare ribs was still very crispy.
5 comments:
good that Maxim is back to the ring!
Maxim is kind of expensive.
The $40US fish dish has small portion.
Sweet and sour rib is my favorite.
Not sure if there will be a roller coaster ride. Nowadays the restaurants are really know how to get us a bumpy ride.
SS, the HK$298 is a combo dishes for the stir fried with celery and the casserole. Besides, it's a giant garoupa, not a frozen fish filet.
龍躉 is known as a giant and high-so fish, and usually sold by portions (not whole fish), here HK$298 a portion is actually a bargain, esp. when it is 龍躉 2-eat!
Don't always compare a sick-chik with a phoenix! To compare, make sure that they are of the same grade, only.
Thanks Anonymous for the remarks.
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