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2013-02-02
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I was there with my family for a gathering with some relatives from Hong Kong. This restaurant serves rather good chinese food, and they have cantonese speaking waitresses and managers. This is usually what you see in old and traditional restaurants.For this dish, I like the fried egg with bamboo shoots portion, located at the 10 o'clock position. The rest was pretty standard.Shark's fin. The thing about stopping the killing is more of not ordering at all, instead of wasting a bowl of it already
For this dish, I like the fried egg with bamboo shoots portion, located at the 10 o'clock position. The rest was pretty standard.
Shark's fin. The thing about stopping the killing is more of not ordering at all, instead of wasting a bowl of it already in front of you. Tasty broth, flakes of shark's fin. Good.
Crispy skin. Enough said.
Sorry, the waitress was so efficient, that it was all cut up before my camera could take a photo. I like this cantonese style of steaming fish. The fragrance from the soy sauce is always awesome.
This was pretty new to me. I have no idea what ham they were using, but it is probably Yun Nam ham, equivalent to Parma ham. The ham was on top of pieces of chicken, which were cooked just right. The vegetables gave balance to this rich dish.
Salted eggs and prawn. You can never go wrong with this combination.Post
