This restaurant has been here for so many years. I believe even the menu's cover (yes, only the cover, but not the prices) has been kept the same. As I walked in, a strong wet smell of carpet was in the room. Quite many English speaking and Mandarin speaking clients. Found myself visiting a Chinese restaurant in China Town. Perhaps this place is here for those foreign people who miss Chinese restaurants of their China Town during their stay in HK.
Check the photo 2. Some interesting drinks. The food in general is below average. The San Tze 三七 (the classic term of Tien Tze 田七) chicken soup is indeed overpriced. No chicken flavour, not enough chicken chunk (yet frozen chicken used), only 1 tiny bite of San Tze (about 0.1mm), but it's charged at HK$170. The string bean is very salty. The mushroom is super oily and kind of a waste (at HK$138). Worst of all, the dumpling was cooked but then pan fried. A wrong step for making dumpling this way. The original flour flavour got lost. The sweet and sour pork and the tossed noodle are the only 2 average dishes.
3 comments:
The last photo is very Chinatown look.
The chef must be from China as most of the chefs from China are very salty and oily.
I guess you would have had to say the food cooked by the chefs are very salty and oily, as I don't believe you would taste the chef how salty they are. :)
Har that salty?
Yes most of the chefs from China are too salty.
Post a Comment