1. Roast Duck - it's amazing good and I can say it's even better than Yung Kee. It's crispy outside and very juicy and warm with the meat inside. It's the best roast duck I have tried too. 2. Stir Fried Honey Bean with various mushroom - a very good quick frying technique and it's not gravy at all. Cantonese style quick stir frying technique is high heat with super quick stir with a light gravy to seal the ingredients. This is the essence of stir frying. This dish simply tells. Perfect!
3. Deep fried squid with spicy salt - also very lovely. The oil for this deep frying is quite good and the chef finalise the last step of deep frying by turning to ultra heat to squeeze the oil out. This is the important part as it will make the fried stuff less greasy and more crispy. 4. Spare Rib in "king tao" sauce - though it's a bit heavier in taste, it is still very nice. Not hard to chew and the sauce can cover the ribs without leaving too much sauce on the plate.
5. double boiled chicken with sea shell soup - this soup saved me from my heavy flu last time when I got in Bangkok; so it will be my regular soup every time I visit this shop. 6. Sticky rice dumpling - unexpectedly good and the lotus leaf is clean enough that it will not stick the dumpling. Besides, the Chef used quite a lot of peeled green bean and most important at all - the tie-up of the dumpling is really tight. It's a very important step for rice dumpling. The Chef used 2 dried scallop and the price is just B198 (HK$45). If we get this similar size with the same ingredients, it will cost more than HK$100.
1 comment:
I would like to come here again to try the Duck if possible.
From,
SS
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