The only pearl in Maxim's Group - Chiu Chow Garden 潮江春, Vicwood Plaza, Sheung Wan, HK

Maxim's Group has been expanding into various hip trendy outlets such as 八月花, 潮庭 and even Jade Garden by fundamentally changing the menus with an array of fusion Chinese dishes cooked in healthy way (meaning organic in general or less salt/sweet...etc. I certainly agree to healthy way of cooking as I have been doing this at home right now, but the cooking skill and the kitchen utensils and ingredients are the fundamental parts which I find those trendy restaurants lack. So if the food is not that original and the cooking skill can't make that up for the less salt/sugar and just flag the "organic", "healthy" on the table, that means you would lose your appetite too before getting to the level of organic/healthy.

This evening I passed by Vicwood Plaza on the way to those established Cantonese restaurants in Sheung Wan, there I noticed a name which I haven't seen for quite some time. Most Chiu Chow Garden outlets have now been changed to the name 潮庭. The classic name 潮江春 was almost gone. So no harm to give it a try though I made a bet for a "loss".

1. OK, at least some real salty preserved mustard leaves can be found, though some dried bean curb and cucumber mixed.

2. 冬蟲草花燉嚮螺 HK$68 per person portion. This Chinese herb is getting popular but I don't think it's related to those famous rare Tibetan herb. Anyway, it's not bad. At least it's a double boiled soup.

3. Pig's lung double boiled with green olive 青欖燉豬肺 HK$38 per person portion. As I saw this one, I immediately ordered it! The menu of this Chiu Chow Garden is so different from the other Chiu Chow Gardens. Quite surprising. BTW, the recent scientific research finally certified that most pig's inner parts, if cooked at low heat for long time, some good cholesterol would be produced and in fact it's good for the specific organs of a human body in the same kind. So that told the Chinese historic medical claim on "organ for organ" 以形補形 concept. However, the key point is low temperature cooking like this one "double boiling" (*I need to write again about "Blue Elephant BKK" on low heat cooking, which was related to my aunt/grand ma's theory of healthy cooking.) If it's cooked at high heat, some bad cholesterol would be produced. So don't deep fry it or grill it. The same thing on deep frying potatoes would cause some "cancer elements". OK, back to the taste, it's very nice and never thought the salty green olive (just one) is that aromatic in the soup.

4. Chilled pig's knuckle chunks 凍碎豬手仔, HK$38. This one is very nice. First the pig's knuckle is very tender but not mashy. Then when it's served chilled, it's pretty bouncy. Some green chili was put in it and just simple salt and this green chill has made it so nice. Not spicy at all.

5. Pickled baby ginger, preserved "thousand year" egg, hand-sliced goose meat and jelly fish 子薑皮蛋手撕鵝, HK$48. The pickled baby ginger goes pretty well with the goose meat. It's quite a big portion too.

6. Minced dried Chinese sausage on spinach 臘腸鬆菠菜, HK$78. OK, finally I found a right one of stir fried spinach. One of the good things about Maxim's group is their Chinese sausage, still kept at a good standard.

7. Beef brisket in sliced preserved veggie 梅菜絲牛腩, HK$98. Very aromatic when it's served on the table. By now, I would like to mention all the dishes here and most on the menu are just the names and the cooking method. Unlike the other Maxim's restaurant menu which put some unnecessary wording as "巧手拔絲古法咕嚕肉". The blue words and red words are already in confrontation. The classic way of sweet & sour pork would never be related to the "malt sugar" sticky cooking method which is common in the Northern China cooking.

8. water chestnut "green bean" sweet, HK$18. Pretty good.

9. green bean coconut sweet, HK$18. Also quite nice.

10. steamed red date cake, HK$18. A bit sweet but still ok to me.

11. Kung Fu tea.

12/13. the restaurant inside and their entrance. That classic Chinese writing of 潮江春 is so warm, like an old friend. Need to write to Maxim's again for hoping them to keep this one. No more funny Chinese dishes to please gourmet rating people. Care about the locals please.