Servicewas below par since they were quite understaffed. We asked to orderbeer twice, before it came, and 3 times for the plain rice.
Thewaiters were quite forgetful guess because they were too busy. Whenasked to add some items, they simply say yes to you without putting theorder into the POS. On the good side, after chasing the yellow ricetwice and found out we actually have no space left to accommodate it,they didn't mind cancelling it for us.
My advise is to order everything at once so the order goes into the pos and makes it into the kitchen.
Wholemeal came to $596. Which wasn't cheap but neither expensive. Given thelimited choices on the island, others being "Satay Inn" and "Nam Ah", Iwill visit this place again.
Location: Wanchai Jaffe Road (close to Luard Road)
手機相, 請見諒
牛沙嗲半打
Beef satay. I had 2 sticks, the first one was tender and juicy with theappropriate bbq flavour.
The 2nd one, which I waited 20 minutes beforeconsuming, became quite hard and tough.
Now I understand why someplaces like to serve these on a grill or hotplate, they need to beeaten hot.
The sauce was quite peanutty and sweet.
I don't seem to beable to find the orange satay sauce where they add chilli oil andcoconut paste anymore in HK.
去骨海南雞半只
1/2 Hainan Chicken
Chicken was tender and boneless as usual, I wouldsay almost juicy,
the chicken flavour wasn't too intense but neitherdid it carry any frozen/chilled aftertaste, which was good.
The skinthis time round, wasn't as thin or "crispy" as before, still the fatunderneath the skin was minimal.
Sauces were the stand set with the minced ginger, hot and sour sauce, and darkened soy. Good to go with rice.
咖哩大蝦
Highlight of the meal. Curried King Prawns.
This dish came with 5king prawns at $19x, I won't say the prawns were too big, but they werefresh and cooked just right.
It came in a humongous bowl, and plentyplenty of curry sauce. The sauce wasn't fiery, but was quite spicy andflavourful.
Reminded me of thai curry crab's sauce, but alot moreintense. I couldn't help drooling just looking at the sauce.
Fortunately the restaurant didn't use much coconut paste or oil. Iliked this dish very much.
We ordered plain rice and roti to soak upall the goodness.
Will definitely order this dish again. Or at leastsomething with the same sauce.
Roti. They had a cook working behind a showcase making these fresh, but it could have been more fluffy.
馬拉盞炒通菜
Stirfried "tung choi" (hollow vegetable) with salted fish.
Flavour wasstrong and the restaurant wasn't stingy at all in using the salted fish.
Beefsatay. I had 2 sticks, the first one was tender and juicy with theappropriate bbq flavour. The 2nd one, which I waited 20 minutes beforeconsuming, became quite hard and tough. Now I understand why someplaces like to serve these on a grill or hotplate, they need to beeaten hot. The sauce was quite peanutty and sweet. I don't seem to beable to find the orange satay sauce where they add chilli oil andcoconut paste anymore in HK.
福建炒麫
Fukien fried noodles. Don't think many malaysian restaurants in HKcarry this dish, in fact Sabah is the first one I noticed carrying this.
I orderedthis because I saw some especially good comments regarding the dish onOpenrice, again I was wrong, shouldn't trust comments written there.
Basicallyit's oil noodles stir fried in sweetened dark soy sauce. according towhat I read, it's supposed to carry some crispy pork fat but I couldn'tfind any, probably bcos I only had a taste of the dish. I find it to betoo "wet" and sweet to my liking, if I had it my way, it should bedried carrying the "stir fried" flavour.
According to mom, it should taste somewhat like Stir fried thick noodles shanghai style.
No comments:
Post a Comment