We had a great time in our last visit to this Michelin
2-star restaurant back in end-2019. Today we returned, aiming to revisit the
delicious food from Chef Siu Hin Chi, and explored dishes other than the
tasting menu which we had tried last time.
Arriving at Nexxus Building in Central, walking up to the first
floor of the two-storey restaurant, the staff greeted and showed us to our
table, located at a corner which allowed for good privacy and conversations.
The décor showed the same comfortable luxurious vibe we both liked very much.
We ordered Marinated pig feet with spices
滷水豬腳仔 ($150) to start. The pig feet were
infused with the aromatic and complex flavours of the marinade, while not
overly salty. Chewing the bones and skin made me wish I had a glass of beer at
that moment. Good.
Next came Crispy suckling pig with roasted duck
乳豬拼燒鴨
($340). Underneath the crispy pig skin was the steamed bread slice, thoughtful
for the chef to do this to reduce the fattiness, and the pork was full of flavours
from the marinade. The roasted duck was equally impressive, without any gamey
note, but rather showing a delicate taste from each bite of its tender meat.
Very good.
The third dish was my favourite in the evening, Braised crab
claw with pomelo peel in abalone sauce
鮑汁煎釀鮮蟹拑燴柚皮 ($320 each). Signature of the chef, the meaty
crab claw was stuffed with bouncy shrimp meat, deep-fried and then braised in a
very delicious abalone sauce. On the side was the pomelo peel, thick and cooked
perfectly, without any bitterness while absorbing the sauce completely. Probably
the best pomelo peel I had tasted. Excellent.
We ordered a few seasonal dishes including Pan-fried King
Prawn with Water Chestnut, Crispy Prawn Head with Sweet Chilli Sauce
乾燒鴛鴦大花竹蝦
($280 each). The huge king prawn was served two ways, with the body stir-fried
with some fried scallop shreds, Chinese celery, and water chestnut, with the
naturally sweet taste of the prawn highlighted from its lighter taste components,
and the crunchy texture complementing. The prawn head and tail were fried and
then cooked with a sweet chili sauce, stronger in flavours and appetizing. Excellent.
The other seasonal dish was Braised White Asparagus with
Yunnan Ham in Bouillon
上湯雲腿扒白露筍
($320). The white asparagus was very tender, without any fibres in chewing,
with a delicate taste. Taking the flavours from the ham and the supreme broth, a
dish that might seem simple but really highlighted the quality of its
ingredients and the details in the preparation of the broth. Very good.
For dessert, I picked Baked Sago Pudding with Lotus Seed
Paste
蓮蓉西米焗布甸
($66). The pudding was quite sweet, with a fragrant caramelized surface and a
creamy texture of the sago mixing with the lotus seed paste underneath.
Rewarding and fulfilling. Very good.
My wife had Double Boiled Papaya with Snow Fungus and Peach
Resin
萬壽果燉雙雪 ($60),
and we also had Crispy Rice Ball with Black Sesame
營致雷沙湯丸 ($60) to share. The sweet dumpling
was very smooth, with a touch of chewy, having delicious black sesame fillings.
The restaurant also had its unique style of coating with the black sesame
powder which gave extra fragrance to the dessert. Excellent.
Service was very good, with the staff attentive and
friendly. I would appreciate they could explain in more details on the
ingredients and cooking methods for the dishes though, but this is a common
issue I have written so many times for local Chinese restaurants. Total bill on
the night was $2515. Definitely worth its 2-star status and a good place to
enjoy wonderful cuisine in a comfortable environment.
