This Chinese restaurant is under the Gaia Group, offering cuisines from different regions in China so customers can enjoy signature dishes like char siu and Peking duck at the same time. Located at K11 MUSEA, I booked a table for dinner on the eve of CNY, coming sharp at 6pm for the first seating, where the restaurant is already packed.
With mostly large tables close to each other because of the occasion, the environment is noisy and a bit chaotic. However, we can see still the nice décor and designs, and probably coming in a normal day the whole dining ambience would be much cozier and more relaxing. There are also several VIP rooms for those of bigger groups.
We start with Cherry Tomatoes with Plum Juice 冰沙酸梅聖女果 ($88). Beautifully presented, serving on a glass bowl with ice underneath are cherry tomatoes that have been marinated in plum juice, infusing the tomatoes with a nice sweetness from the plum to balance with its own acidity. A highly appetizing and refreshing starter.
Next comes Stir-fried Giant Grouper with Huadiao Wine, Ginger and Scallion 薑蔥花雕煀龍躉球 ($368). In the sizzling hot clay pot are the meaty giant grouper fillets, rich in fragrance from plenty of stir-fried ginger and scallion, as well as the Chinese yellow wine that are poured on top. Nicely done and no wonder also a chef’s recommendation.
Then goes Braised Sea Cucumber with Mapo Tofu 麻婆豆腐燒海參 ($268). The few pieces of sea cucumber in the middle on this upgrade of the traditional Sichuan delicacy looked pathetic, but the taste is good, with nice numb spiciness. While I sweated profusely throughout, I enjoyed the dish a lot. Recommended for those who love spicy.
The last dish is Signature Braised Chicken with Abalone 鮮鮑魚神仙雞 ($368 Half). Prepared on tableside, the chicken is served in a sizzling hot clay pot, essentially a soy sauce chicken together with abalone and pig knuckles. The taste is good, the pig knuckles are also very tender, with the half chicken sufficient for 3-4 people.
For dessert, we both order Glutinous Rice Balls in Sweet Ginger Soup 薑汁湯圓($88 each). With two ‘tong yuen’ of black sesame fillings, the sweet soup has an intense ginger note which is spicy but good for stomach. A nice finish to a good meal to close the Year of Snake.
Service is decent, as the staff are too busy to handle the full house, with everything happening at same time. I am quite impressed by how they can keep quality and efficiency despite the heavy workload though. The bill on the night is $1,459. Considering the overall dining experience, I would rate this restaurant a Good 73 points, worth trying.
沒有留言:
張貼留言