I like this change with how Tsui Wah serves their curry lamb chops compared to the first time we had them. The curry is now separated into a bowl on the side instead of being doused over the lamb. Those lamb ribs were nicely done here. No unnecessary rosemary marinate, just good old salt to bring out the meat's intrinsic flavour.
There's snow fungus soup with pear. Think it's on a limited run. Gotta admit this was much more enjoyable than I thought.
No comments:
Post a Comment