Continuing the birthday week feasts, we came to Nina Hotel Tsuen Wan West, to try their Cantonese restaurant Ru. The restaurant is located on 7/F of the hotel.
Seated at a table on the window side, looking out to the Tsuen Wan waterfront and Tsing Yi in the distance, the décor of the restaurant is modern and neat, offering a comfortable dining environment.
We picked Chef Simon Wong’s Tasting Menu ($888 each), and a bottle of Clos de L’Oratoire des Papes CDP Blanc 2008. Unfortunately, the bottle was corked. After trying another bottle, it has the same problem, so I decided to change to Champagne Coessens Largillier Brut Blanc de Noirs ($1,180) instead. It has ripe and concentrated fruity notes plus some saline minerality. An elegant champagne versatile to pair with food.
The first course features three small bites. Chiu Chow Style Chilled Marinated Threadfin Fillet 潮式凍馬友, Crispy Eel with Shrimp Paste in Bean Curd Sheet 錦衣百花脆鱔, and Foie Gras infused with Champagne and Apple 香檳蘋果鵝肝. The threadfin showcases its original flavours to the full extent, while the meaty eel is delicious, with the minced shrimp paste having a wonderful bouncy texture, good in taste as well. The foie gras is a specialty, wrapped inside a jelly membrane, adding refreshing acidity to balance the richness.
The second course is Double-boiled Fish Maw Soup with Melon, Sea Whelk, and Dried Scallop 蜜瓜螺頭瑤柱燉花膠. The clear broth is steaming hot and very delicious, with intense umami sweetness from the essence of the different ingredients. The prized fish maw is also of a good size. Very nice overall.
The third course is Baked American Lobster with Whisky and Preserved Radish 威士忌老菜脯焗美國龍蝦. The meaty lobster tail is baked perfectly, with the flesh keeping a nice texture and not overly dried. The chef has stir-fried some finely diced mushrooms and added with the preserved radish to provide a good bite, additional aromas and savoury flavours. It is my favourite dish in the evening.
The fourth course is Stir-fried Grain-fed Wagyu with Termite Mushroom, Bell Pepper, and Lily Bulb 油雞蹤菌彩椒百合炒穀飼和牛肉. The beef cubes are not too fatty, flavourful, marinated and seasoned well. Together with the different vegetables of various textures and taste, serving on a crisp made from deep-fried whitebait to hold the beef and vegetables, which further adds nice savoury to the taste.
The fifth course is Fried Rice with Abalone and Scallop in a Claypot 窩燒鮑魚帶子飯. Served in a sizzling hot stone pot, the fried rice is very delicious, as it is dry but not hard, having some nice rice crisps at the bottom. The seasoning is spot on too, so even though the portion is not small I devour the whole in no time.
The sixth course is the dessert, with three components, including Almond Bean Curd Pudding 杏汁豆腐凍, Red Date Mille-feuille 棗皇千層酥, Black and White Sesame Roll 黑白芝麻卷. Each is good in taste, and I like the fluffy red date mille-feuille for its texture, and the fillings also appropriate in sweetness. The sesame roll is also memorable with the chef taking the extra effort to prepare the different layers.
Service is good, and while there is a hiccup on the wine it is not the fault of the staff. The food is delicious overall, and I also like the portion is just right, making us feel full but not bloating. The bill on the night is $3,337 and considering the overall experience it is of good value. A good place to enjoy nice Cantonese dining in Tsuen Wan.
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