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2014-01-15
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I had dinner at Li Bai Restaurant at Sheraton Tower Hotel. The first dish was the cold dish comprising suckling pig, marinated chicken with superior soya sauce, prawn salad, mini octopus and seasoned jellyfish. I would not grade the cold dish favourably. The chicken was not well marinated as it was blend. One thing for sure was that the meat was tender. What I liked from this dish was the chewy jellyfish and mini octopus. The second dish was the thick soup of abalone, sea cucumber, fish maw
The first dish was the cold dish comprising suckling pig, marinated chicken with superior soya sauce, prawn salad, mini octopus and seasoned jellyfish. I would not grade the cold dish favourably. The chicken was not well marinated as it was blend. One thing for sure was that the meat was tender. What I liked from this dish was the chewy jellyfish and mini octopus.
The second dish was the thick soup of abalone, sea cucumber, fish maw and conpoy. The soup was too starchy. I couldn’t not find abalone or sea cucumber. They could be cut too fine and must have dissolved together with the soup.
The third dish was the braised baby abalone with sea cucumber and Hong Kong seasonal vegetables. The abalone was soft and easy to chew.
The fourth dish was drunken prawn. I usually eat the prawn shelf together when the shelf is soft. The prawn shelf is hard, either this tells that the prawn is big that could not consume the shelf for calcium.
The fifth dish was steamed garoupa “Hong Kong’ Style. The Garoupa was fresh and did not have fishy smell. The cook must have spicy to clear the smell.
The sixth dish was stewed Hong Kong seasonal vegetable with abalone mushrooms topped with conpoy. As we had abalone in earlier course, when it comes to abalone mushrooms, I wondered if there was too much of abalone and does not seem to be excited over the course. The vegetable was soft.
The seventh dish was steamed fragrant fried rice with dice chicken, shrimps, Chinese mushrooms and conpoy wrapped in Lotus Leaf. This is the best course. The rice is warm and there is strong aroma of lotus leaf.
The last dish was Yam Paste with Ginko nuts. I was served with big bowl of yam paste. The coconut milk did not make me fill full. I enjoyed the dessert.
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