The receptionist politely reminded us to return the table in an hour because it's fully booked. We thought they might be rushing to serve everything in a minute, but every dish was served in a very good timing. Though the place was very historic (over 100 years old), it was very clean and tidy, as noted from the curtain, linen...etc.
We were first served with 2 warm breads - one multi-grain and the other onion cheese. It's not just me who finished these 2 breads in a minute but most others did the same. Then we had a double boiled beef soup and a borsch. I was much surprised the double boiled soup was quite Cantonese style. The only difference is the freshly chopped parsley which was western style. The borsch was a bit sweet to me though. As for the mains, we took beef stroganoff and a steamed fish cake (blended salmon and perch meat). I actually took a bet for this fish dish because steamed fish is a very difficult one. It could be very smelly, mashy, or rough. The first bite told me I got a good bet. It reminded me of the steamed fish patty with tofu (老少平安), a very family Cantonese dish. It was really a fusion food to me when I had the raspberry beetroot sauce and the garlic butter mashed potato. The beef stroganoff was the best among all the others we had tried. Noted that it wasn't in a heavy creamy sauce. Another pleasant surprise was the raspberry dumplings. At first, I doubted it might taste quite weird, but it tasted very refreshing and the dumpling wrap was nicely done - not too chewy but not too soft.
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