This restaurant has a long history, originally located in Wanchai Hennessy Road. Started in 1973, the restaurant also had a nightclub attached which was closed in 1994. Because the building was demolished for re-development, it moved to the current location in 2013, at the basement of Emperor Group Centre, continuing to be based in Wanchai.
Coming tonight with my wife, mother and brother, the four of us were seated at one of the VIP rooms, and seeing all the other tables in the main dining hall were occupied, demonstrated the popularity of the restaurant, which offers traditional Cantonese cuisines.
We ordered a number of the signature dishes, starting with the Pig Uteri in Master Stock 鹵水爽脆生腸 ($138). The pig uteri had been cleaned thoroughly, without any weird taste, and having a great crunchy texture. Absorbing the nice complex taste of the master stock, the pig uteri was one of the best I had eaten in Hong Kong. A must-try in my opinion.
The second signature dish was Asiania Roasted Suckling Pig 喜萬年金牌乳豬 ($298 in 1/4 portion). Served with some steamed dough pieces, the skin of the suckling pig was thin and without any fatty layer, with a wonderful crispy texture. The restaurant got its pride for freshly roasted the pigs in the kitchen. The pig was marinated well, with the meat also having nice flavors. Another must-try and it is no surprise seeing basically every table having this ordered.
We also tried the Braises Garoupa Head and Belly with Bitter Gourd in Clay Pot 麵醬苦瓜龍躉頭腩煲 ($238). Immediately noticeable because of the great aromas, the pieces of fish was added with roasted pork, shiitake mushroom and bitter gourd, in a sizzling hot clay pot. The sauce was nice, having the great smell from the bean paste and not overly salty, able to bring forward the savory taste of the ingredients. The bitter gourd also did not have any 'green' note, with only a slight bitter taste which for most people would not find repelling. Another dish nicely done.
My mother wanted to try this one: Pan-fried Lotus Root Cake with Salted Fish and Minced Pork 鹹魚肉鬆蓮藕餅 ($118). The taste of the lotus root cake was good, with both sides pan-fried nicely to golden brown. My only suggestion would be to add more salted fish and lotus root to the patty. Unfortunately none of us could find any salted fish taste on the cake and because there were not sufficient lotus root the cake was lacking a bit of the crunchiness we looked forward to. But overall not too bad.
The other signature dish we got was Baked Fish Intestines with Egg 家鄉雞蛋焗魚腸 ($148). Having made a similar dish myself I knew how much work it took to clean the fish intestines properly, and I found this one did not got any fishy taste, even without having to add a lot of white pepper powder, which was always a worry when ordering such. There were also some mandarin peel added which helped to remove any fishy note and also enhancing the aromas. While the taste was good, I found the egg over-cooked and the dish gave me a feel of eating a cake. Not sure whether this was what the chef intended to do...
Wrapping up we had the Fried Rice with Conpoy and Egg White 珧柱蛋白珍菌炒飯 ($128). The fried rice was textbook, with each rice grain distinct. There were some fried conpoy on top, along with pieces of choi sum stems to give additional crunchy texture. The rice was a bit under-seasoned though, and would need a bit more salt to make it even better.
For dessert we had the Sweet Egg Twists 蛋散 ($40). This one was a pleasant surprise, with the egg twists fluffy and airy, and dipping with the golden syrup got a good balance of the taste from the egg and the sweetness. Another of my recommendation.
The service overall was good, with the staff attentive and even for us sitting in the VIP room we did not feel we were left alone. The bill was $1,341 which was reasonable too. Keeping up the good works I was sure the restaurant would continue to shine in the local Cantonese cuisine battlefield.
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