This Chinese restaurant is located in the Excelsior Hotel, and has been awarded Michelin 1-star this year. It became a very hot spot for diners recently when the hotel announced that it was closing on 31 March 2019, after 46 years of service in Causeway Bay. Fortunately we could make a reservation and tonight me and my wife could enjoy this renown restaurant before it entered its final countdown.
The decor is contemporary with a nice bamboo design on the entrance, greeting customers in a soft carpet setting, with the tables and chairs spacious and comfortable. Arriving early at 6:30 pm, fairly quickly the whole restaurant were fully occupied, and I could tell many customers were frequent patrons with how the staff greeted them warmly in names.
We ordered Barbecued Eel Glazed with Honey ($168) as starter. The eel were thick and meaty, glazed beautifully with honey to give a nice sheen and before eating I could already smell the great aromas. It was perfectly barbecued to fully cook the eel, having a crispy skin while also keeping the meat moist. Very nicely done, it was one of the best barbecued eel I had for a while.
We also had the seasonal Braised Snake Soup with Fish Maw ($268). Served delicately in a small casserole, the soup was good in taste, with the condiments of lemon leaves, chrysanthemum petals and crunchy crackers. I however think the portion of the soup was simply too small, and considering the price it was just not very reasonable. The only issue I got was the temperature of the soup. It was served lukewarm and for all the soup I like them to be served steaming. A bit of a let down for this one and probably would be better to try the other soups.
For the main dishes we had the Sauteed Chicken Fillet served in Casserole with Stewed Abalone and Dried Shrimp ($288). This was my favorite on the night. Unlike the snake soup this one was on the opposite, with a good portion size, and you could find big pieces of dried shrimp, big fresh prawns, abalone and plenty of chicken fillets. The sauce was great and all the dried seafood and prawns absorbed the sauce, making it super tasty while not overly salty. The chicken fillet was tender too. A truly wonderful dish I highly recommend to all diners.
The other main dish was Poached Seasonal Vegetables in Fish Broth with Fish Maw and Wood Fungus ($268). Very beautifully rendered, the vegetables were arranged nicely in presentation, and the shredded wood fungus and fish maw were scattered on top. The fish broth was rich and imparting nice flavors to the vegetables, and overall this dish was healthy, tasty and showcasing the details and attention the chef had in preparing the dishes.
Wrapping up we had ordered our desserts and something to share. I had the Baked Chestnut and Sago Pudding ($58). This is a traditional dessert I had many times when young, and this restaurant was able to recreate my fond memories of them. There was a slightly burnt skin with the nice caramelized note, and inside the rich chestnut paste was appropriate in sweetness. A very nice dessert.
My wife had ordered the Supreme Red Bean Soup with 32 Years Vintage Dried Tangerine Peel and Japanese Red Beans ($98). The fragrance of the tangerine peel could be noticed when the lid was uncovered, and the red beans were boiled sufficiently to break down the skin to give a paste mouthfeel. I tried a spoonful and it was nice as well.
We also had another traditional dessert, the Black and White Sesame Roll ($58). This one was not so often seen nowadays, mainly because it took quite many steps to make, and you won't be able to charge a high price for it. The sesame roll was having a layer of black sesame and another layer of white sesame, making it even more cumbersome to prepare. And it was great for the restaurant to keep some of these traditional dishes to this day.
The services were good, with the staff attentive and helpful, but since the restaurant was very busy they sometimes were just pulled in all directions. However, they could still keep a good smile so overall the dining experience was joyful and nice. The bill was $1714 and it was fairly reasonable in my opinion. And if you can come before they close down I would recommend you do so, and relive some good memories of nice food you had experienced before.
The decor is contemporary with a nice bamboo design on the entrance, greeting customers in a soft carpet setting, with the tables and chairs spacious and comfortable. Arriving early at 6:30 pm, fairly quickly the whole restaurant were fully occupied, and I could tell many customers were frequent patrons with how the staff greeted them warmly in names.
We also had the seasonal Braised Snake Soup with Fish Maw ($268). Served delicately in a small casserole, the soup was good in taste, with the condiments of lemon leaves, chrysanthemum petals and crunchy crackers. I however think the portion of the soup was simply too small, and considering the price it was just not very reasonable. The only issue I got was the temperature of the soup. It was served lukewarm and for all the soup I like them to be served steaming. A bit of a let down for this one and probably would be better to try the other soups.
My wife had ordered the Supreme Red Bean Soup with 32 Years Vintage Dried Tangerine Peel and Japanese Red Beans ($98). The fragrance of the tangerine peel could be noticed when the lid was uncovered, and the red beans were boiled sufficiently to break down the skin to give a paste mouthfeel. I tried a spoonful and it was nice as well.
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