The deco. of this place looks quite Shanghai style, but it's a local Sze Chuan cuisine. It was quite refreshing for having a light sweet soup of goji berries and snow fungus. We ordered bean curd with truffle casserole, boiled choy sum and a spicy and sour fish filet. At first, I thought the bean curd was just with a few slices of truffle, instead of blending it in the bean curd. The truffle flavour was too overwhelming. The choy sum should be trimmed for a better serving. The spicy fish filet was a bit too spicy, but not the pepper aroma.
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