foodtourist.com
Credit Cards: MC, Visa, AE
Open: Lunch and dinner daily
Price: Moderate
Score (/20): 13
Reviewed By
Sue Dyson and Roger McShane
Make sure that you get out at the right floor at this restaurant otherwise you might find yourself in the middle of some entertainment that is different to what you expect!
You need to be aware that many of the waiters here speak little English. Nevertheless it is worth persevering.
When you sit down you will be given a tray with a number of small containers of beautifully rich, oily tea. These are a perfect starter to the meal and also a perfect foil to the food.
You will also be given a small plate of pickled sweet cabbage. This is a wonderful way to stimulate the appetite and prepare you for the dishes to follow.
On the night we visited we tried the soyed goose one of the classic dishes of the region. We wanted to compare it with the similar dish served at the Mask of China in Melbourne. As it turned out, the Hong Kong dish appealed to us more. This was probably due to the excellence of the basic ingredient – the goose! Here it is quite fatty but very flavoursome (if you want the flavour you’ve got to have some fat).
But probably the most interesting dish of the evening was the steamed eel with preserved plums. The eel was cooked perfectly and the accompanying plums were the perfect foil to the main ingredient. You can buy preserved plums in many Chinese specialty shops in Canada, the USA and Australia. They are also very cheap, but they give the food a wonderful flavour.
Don’t go here if you are concerned about explaining what you want to waiters who are not fluent in English. However, if you persevere you will be rewarded with some wonderful food that is not available in Chinese restaurants in many western cities.
