影片
更多
2012-07-27
7 瀏覽
For more reviews and photos, please see http://thehungrybunnie.blogspot.com/2012/02/my-humble-house-esplanade.htmlI've been wanting to try this restaurant for the longest time. My Humble House can be considered the most high-end restaurant under the Tung Lok Group, serving modern Cantonese cuisine. While the prices are somewhat "cha-ching" and portions miniscule (each dish is really only meant for one person so you'll have to order multiples of every dish according to the number of diners).If I
I've been wanting to try this restaurant for the longest time. My Humble House can be considered the most high-end restaurant under the Tung Lok Group, serving modern Cantonese cuisine. While the prices are somewhat "cha-ching" and portions miniscule (each dish is really only meant for one person so you'll have to order multiples of every dish according to the number of diners).
If I really had to whine, it would be about the freezing temperatures, our piping hot food turned cold in minutes and I was shivering the entire time. We had to keep topping up our hot teas and downing it just so stay barely warm.
We ate:
1) Dance of the Wind ($18), a double-boiled seafood consomme in young coconut is an absolute must-try here. The soup was intensely flavoured with the richness of the scallops and prawns and the sweetness of the wolfberries but still delicate, with spinach grounding the soup in its characteristic metallic elements.
2) Velvet Memories ($18) - velvety braised fish maw and mushroom in shark's cartilage broth. This was silky, and so flavoursome and rich, but still balanced. I liked that this didn't leave a yucky milky film on the tongue.Loved the spongy bamboo pith
3) Beckoning of Blossoms ($16) - a crispy boneless sakura chicken marinated with "mao tai" wine, best part of this dish was the sweetish chutney-like sauce
4) Dusk, Twilight & Perhaps Stars ($8) - our least favourite dish. We really didn't take to the old tofu, with its airy, sponge-like texture. I suppose the texture was designed to soak up the roasted garlic infused superlative chicken broth, lightly accented with crisp-fried conpoy and shimeiji mushrooms
5) Heart of Soul ($12) braised bai ling mushrooms, smooth as silk, in a thick black truffle jus with sauteed spinach. Best dish of the meal, hands down
6) In the Heart of Gold Fever ($8) crisp-fried soft and sweet pumpkin glazed with salted egg yolk and baby snow pea tempura, makes for a fantastic snack. I so need to learn how to make this at home.
7) From the Earth, Sea & Heart ($22) fleshy marble goby fillet simmered in winter black truffle jus, chunked up with chopped mushrooms and layered on a bed of spinach
張貼