Went with my colleagues tonight (27/5/08) to this Tsuei King Lau (醉瓊樓) on Hennessy Road in Wanchai opposite near to Emperor Building. We ordered a menu for 8 persons (but we are only 6). We chose a steamed "stone clam (石蚌)" fish. Though it's a farm fish, the chef still made this dish very nice. First, the soy sauce and the boiling oil is in a good mixture. Look at the slices of scallion. They don't use the deep green parts which is good as the white parts has a stronger aroma. Then the chefs has a very good "knife skill". See how average of each slice of the scallion.
Tuesday, May 27, 2008
Steamed "stone clam" fish
Went with my colleagues tonight (27/5/08) to this Tsuei King Lau (醉瓊樓) on Hennessy Road in Wanchai opposite near to Emperor Building. We ordered a menu for 8 persons (but we are only 6). We chose a steamed "stone clam (石蚌)" fish. Though it's a farm fish, the chef still made this dish very nice. First, the soy sauce and the boiling oil is in a good mixture. Look at the slices of scallion. They don't use the deep green parts which is good as the white parts has a stronger aroma. Then the chefs has a very good "knife skill". See how average of each slice of the scallion.
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3 comments:
in Bangkok no restaurant can make this simple steam fish dish right (except Ah Yat), problem is the hot oil and soy sauce, local soy sauce taste only salty but no aromatic, Ah Yat Forum imports soy sauce from HK, so the steam fish is the best in Bangkok but the management seems cheating customers with inflated bills, sad
one example, a clay pot of baked preserved meat (one pork sausage, one liver sausage, small portion of preserved duck meat, that's all) on rice cost approx. B3,500 (hk$900), this is after the 20% discount already as I used to be VIP there
crazy
Har.... They charged all those for B3,500 - forget it. Next time I bring all those ingredients and cook one for you and you can pay me B2,000 - haha - I can make a profit of B1,800! Mmh, I think I need to find one serviced apt. which I can try this dish in Bangkok. My concern is if I can buy some "red head" scallion. Then about the fish, I can get one "live" fish though it may be a river/lake fish (not sea fish). By the way, it may not be easy for this simple dish, as we need to check on the body temperature and thickness and the stove power, and the wok height (as how the steam ventilating inside - yes it's a matter of physics over cooking). If the fish is over-cooked, then sorry...., or it's under-cooked, re-steaming is even worse. A few months ago, my family and I went to quite an up-market Chinese restaurant for the Chinese New year dinner. We ordered a garoupa, but the chef didn't make that done. As it's not a common restaurant or we are eating in a street stall, we couldn't just let them re-steam the fish. Instead, we asked them to replace a new one. It's because my father is a "sea man" and very demanding for fish in some way. So because of that I really had to practise well on my cooking skill. I need to thank him actually. So don't spoil our next generation.
oh forgot to say, the B3,500 was a 3 persons portion
so my other 2 friends never return to Bangkok Ah Yat Forum anymore
cheating is not good
cheating regular customers is really stupid
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