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| - The food itself is interesting - they serve Northern Chinese cuisine, and the plate sizes are a bit smaller than the usual Chinese "sharing" plates.
We tried the Peking duck, which was fine - it wasn't anything that'll blow your mind, but it's served in a cute duck dish. Also tried the braised pork hock, which was fan-TAST-ic! Fall off the bone and the skin fatty-noms. To offset all this fatness, we ordered the black fungus dish cooked in chicken broth, which was had a good crunch to it. Next was the fatty pork with white buns - so very fatty, so very delicious. This was the BF's fave dish, and it really NEEDS those white buns - otherwise it's just too intense of a dish! We finished off with a veggie dish in spicy oil. This was just SLATHERED in oil, and wayyy to overwhelming with the spice. Rather than waste it, I just rinsed off some of the oil/spice with hot tea.
The service was not great. The wait was almost 40 minutes, and there was no reservations allowed of groups fewer than 7. Whenever we called the waiter over, there was never a smile or acknowledgement when we asked for something. Ex. Can we get more tea please? response: walks off.
Overall, the food was good in flavour, but simply too oily. The black fungus, the pork hock, the fatty pork - all of them were soaked in oil. This may be the style of cooking, but excessive all the same.
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