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| - In my opinion, this restaurant serves the finest southern Chinese cuisine. Ignore the service, the decors, the location, everything... just the food!! I never had better.
We got the eel rice cooked in earthenware pot, "tone choi" stir fried with fermented bean paste, wind sand chicken, and preserve vegetable steamed pork belly. Each one of these dishes were cooked to perfection.
The eel pot rice is full of flavour, not too oily and just the right texture, rice not too hard not too soft. "Tone choi" is a popular vegetable in Chinese cooking, usually stir fried with fermented bean paste. Usually the problem with this dish is that the veggie become too fibrous, two reason that can cause this, 1. it's cooked too long in low heat, and water gone out of the vegetable or 2. the restaurant didn't pick the right produce. No problem here, veggie is cooked just right with great texture and amazing wok flavour. Chicken is deep fried but not dry at all, even the white meats is moist! Finally the preserved veggie pork belly, amazing! I can eat maybe 5 bowls of white rice with this dish. The meat is so soft and succulent that you can literally pull it apart! Maybe I'll just call it Chinese pull pork from now on.
I'll definitely be back and the only reason I'm not giving it a full 5/5 is because the service and atmosphere is not that nice, but then again this is typical all Chinese restaurants. It's ok, just go, go for the food only. You won't regret it!!!
Taste *****
Price *****
Portion *****
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