While waiting for the dishes to come, we ordered an appetizer first. As can be seen in the picture above, it is the typical appetizer at a Chinese restaurant (roast pork). The meat was very well done, the top layer was very crispy and the meat was tender. It was really the perfect roast pork. The only problem was the price. For this plate that we had, we could have gotten at least double the quantity in a hawker centre. However like they always say, the quality you get is usually proportional to the pricing. ( Although some say it is not true)
The next dish was the century egg porridge. My aunt wanted to try it out. Hence we ordered one bowl to share among all of us. The porridge was full of flavour and it was very smooth. It reminded me of the excellent porridge that I had in Hong Kong. It was very easy on the stomach as it was not oily. After this dish, came our order of the dim sum items which are shown below:
The above is called as world number one bun( in Chinese it sounds better). It was actually a pao which is filled with char siew as filling and the top of the surface a layer of honey is coated over it which gives it's glossy appearance. It was remarkably soft on the outside and the filling inside was so juicy. It was a perfect combination although it is a bit sweet due to the honey coating and the char siew filling.
The above is the steamed seafood dumpling which base is prawn which is wrapped in a translucent skin and on the top is a scallop. It was really good. The dumpling is full of the prawn flavour as the prawn is juicy and the dumpling was not dry. The scallop help to enhance the seafood experience. Pity that there was only three in the bamboo steamer!
The above is one of their weekend creation. It was siew mai with shark fin. When I heard the name, I thought the shark fin will be part of the filling in the siew mai. It was instead a siew maiwith the shark fin placed on top with the orange colour filling on top is crab roe. It was good but I feel that is is just a siew mai, the shark fin did not really enhance the flavour.
The following picture is the fried shrimp dumpling. When it came, it also came with a bowl of soup as shown above. I was wondering how to use the soup. The dumpling skin was very thin unlike what you usually get at a lot of the eateries therefore the tasting experience was unique. It was done more like a pastry rather than a normal fried dim sum. quite interesting but still do not know what to do with the soup.
The last dim sum item is the prawn and mango roll. It is filled with prawn as the primary ingredient with the mango as the secondary filling. It was cripy on the exterior and the filling is full of the prawn flavour with the subtle taste of the mango is the background. It was good but personally I prefered the one that I had at Crystal Jade. 
The next dish was the Peking Duck. As we requested them to slice it after first letting us have a visual inspection, therefore it was not possible to show the duck. The above is the wrapped up Peking duck. The skin was very crispy and it was not too oily. If too oily, after two pieces you will feel very uncomfortable.
The last main dish was the vegetable. It was Kau Kee cooked in superior soup. Actually I think in Chinese cuisine, superior soup usually refer to a chcken soup based. The vegetable was well prepared. It was not overcook and the soup enhance the flavour of the vegetable. It is said this vegetable is supposed to help your eye sight. I wonder eating this will it help me at my card games. Hmm
My aunt had the mango pudding as a substitute of a birthday cake. She said the mango pudding was very good. It was soft and full of the mango flavour.
It was a great culinary experience and a great way to celebrate my aunt birthday.
No comments:
Post a Comment