This Cantonese restaurant is located in K11 Musea, a new concept outlet by Yung Kee into a more contemporary dining experience, trying to merge the traditional cuisine and cooking techniques with a modern setting. We came on Valentine's Day, which was also Third Day of CNY, for lunch.
There are several sections of the restaurant, with an outdoor balcony allowing customers to enjoy a nice view while dining, a main dining section, as well as a cocktail bar. The design is contemporary, with clean and simple decor offering bright, comfortable and plenty of space in between tables.
We ordered some dim sum and a few dishes. First started with Shrimp Dumplings ($46). The dough is pinkish red in color, and wrapping a nice shrimp filling, with a bit of bamboo shoot to give extra texture and wonderful seasoning to highlight the taste of the shrimp.
We also tried the Deep-Fried Dace Fish Ball ($78). The dace fish meat is mixed with some dried mandarin peel to give additional fragrance and helped to remove any fishy note from the meat, with the texture of the fish ball bouncy. The condiment of the salted clam with ginger and spring onion provides a bit of salty and savory enhancement too.
Since it is CNY, we ordered some special dishes to celebrate. The Pan-Fried King-Sized Dried Oyster with Black Pepper Sauce ($128 each). The dried oyster is certainly large in size, with a caramelized skirt and fat body, rich in taste and I like the black pepper sauce adding the slight spicy note but not excessive to mask the flavors of the oyster. A good one.
The Braised Fish Maw with Abalone and Chicken in Casserole ($680) is something I had tried in many famous restaurants. This one is as good as the others I had tried, with the seasoning spot on and I also like the way they put sufficient ginger slices to boost up the aromas of the whole dish. The only comment is the quality of the abalone as I felt the texture and taste is a bit 'artificial'??
The other dish is one recommended by the staff. The Braised Whole Lobster in Superior Broth with E-Fu Noodles ($680). My favorite among the dishes, the Australian lobster is very big in size, full of meat and great in taste. The noodles had also absorbed the superior broth and the flavors of the lobster to make it very tasty. A must-try in my opinion.
For dessert we ordered the dim sum Deep-Fried Custard Bun ($55) which are made to resemble mandarin orange, very pretty and appealing. Before biting one must be careful as the filling is very hot in temperature, and the custard fillings are sweet and runny, contrasting to the crispy dough on the outside. A good dim sum to experience.
The manager of the restaurant also treated us each for a bowl of Red Bean Soup with Mandarin Peel and Dumplings. Immediately we can tell that this is made in-house from scratch, with the red beans having the sandy grainy texture. Appropriate in sweetness, the dumplings are very soft with sesame fillings. A really nice dessert that is worth paying for.
The service overall is nice, with the staff attentive and friendly. The bill is $2,040 which considers we have the whole lobster and some other premium dishes it is reasonable. It looks like this can become a good place for us to enjoy a nice Cantonese meal in the TST East.
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