Got a pleasant surprise with this Maxim's brand Cantonese restaurant.
3. Steamed kai lan with preserved veggie 梅菜蒸芥蘭 HK$58. Very nice preserved veggie and the steaming making it go well with the kai lan.
4. Conch slices with jelly fish 海哲螺片 HK$48. Good that they put a cucumber slice in between the conch slices. Very clever to make it this way. Crunchy cucumber and tender conch slices. Refreshing and sweet.
5. Soy sauce chicken 玫瑰豉油雞 HK$68. Very nice soy sauce stewed with rose wine 玫瑰露酒, and such an original cooking of soy sauce chicken. Besides, some honey soy beans beneath the chicken making the chicken meat with bean aroma 豉味.
6. Thousand year egg with pickled baby ginger HK$32. This should be the real thousand year egg. We should show this to Din Tai Feng for letting them what thousand year egg should be.
7. Steamed turnip cake HK$48. This is exactly what my elder sister does for this turnip cake. No dried mushroom, just dried shrimp, scallop and sausage with thick cut of turnip. Also no need to season it too much. Simple salt and sugar to bring out the original flavour of turnip.
8/9. Baked orange marmalade pudding HK$32. The presentation is very nice and the orange marmalade is very aromatic in the pudding with the caramelized dome to be cracked and melt on it. Highly recommended. Their almond tea is terrific with strong rice aroma. Should be that way as the classic almond tea should have the rice aroma. Sorry no photo for that as I took that right away because of the nice aroma.
4 comments:
Dishes here look nice and not expensive.
The cover of the dessert looks like the bird nest.
Photo of the turnip cake is missing here.
not just Ding Tai Fung, but Man Ho of JW Marriott Bangkok too ..
They shouldn't serve those interesting thousand years egg.
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