Happy with this place maintaining good service. When we sat down, we were given a very soothing rose tea and cool preserved cabbage. So we ordered the ginger scallion chicken (霸王雞) and stir fried celery, water chestnut, lotus stem and snow pea (泮水芹香). Sometimes it's better to order something simple to check out the skill of the chef. The latter one didn't disappoint me. I'm impressed with the quick high heat stir frying of each ingredient. This is an important step to stir fry each ingredient individually to keep their own flavour. Then put back all the stir-fried ingredients for final step. The chef made a very thin sauce to seal the dish. Nothing sauce left but not dried at all. That's the essence of Cantonese quick stir-frying. The chicken was nice too but I'd prefer the one made by Hakka restaurants that they would shimmer the ginger and scallion slices in chicken broth. I'd like the way the Chef put a half chicken head to make it a "complete" presentation, and it's a classic one. Some like taking the chicken head after all.
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