I've had this old school Cantonese restaurant (2 Dundas Street, Mong Kok, tel : +852 2788 3078) in my radar for a few years now. It has nothing to do with the fact that they're Bib Gourmand in the Michelin guide but they are. I've also stopped wondering why I keep overlooking places for obvious reasons and started feeling glad that I eventually made the visits.
We got ourselves a nice strong pot of jasmine tea in preparation of the food to come.
This was pig lung and almond milk soup. Pretty awesome. Could understand why so many people come here for this.
There're also a bunch of other ingredients that went into making this delicious soup. Like pork, chicken parts and water chestnuts.
Carbs came in the form of noodles stir fried in soy sauce and squid tentacles. Those squid tentacles didn't taste like they were stir fried. They look like they were boiled separately, added to the noodles and tossed. Pity cuz it would have been much tastier if they had that squid char aroma.
There was a plate of mixed braised parts which included goose, pork belly and some tofu. The braising broth was spiced and sweet like they should be. With that flavourful broth, no sauces were necessary for the sliced meats.
That's steamed tofu with scallops and preserved/fermented black bean....salsa? That black bean thing had a strong and awesome flavour. It also reminded me of dried mandarin peel for some reasons. Couldn't get past the stalks of kailan on the side which were superb. They were so tender, sweet and didn't have any chewy fibres.
Am definitely considering a return in the future.
1 comment:
Noodle looks very delicious <3
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