Most likely you’d expect this to be a Tom Yum flavoured filling bun but this creation bearing the name of hello for Thailand... but it’s not to be. Try it to know it.
I never really like roast duck. The flesh’s too dry and the orange hue marinate. The ala carte item of roast duck was too good to be most likely overlooked on the menu, due to the availability or Peking duck and HK style roast duck.
Delicious beyond words. This is why you’d never order steam fish at restaurants that doesn’t specialize in them. Yan really perfects this, with the flesh of the fish just turned white with a pinkish hue and sticky to the bones. The soy sauce used was really delicious and brings out the freshness and sweetness of this small grouper.
Another off menu Chef specialty of Canton origins. Arguably the best pot of rice we’ve ever had. The chicken is smooth as its name infers and the Chinese sausages exudes a certainly premium-ness you don’t get in your regular claypot. I’m sure we’ll be back for this.
Off menu, homestyle cooking recommended by the restaurant manager. We were already so impressed with the 順德 (Soon Tuck province) chef’s authentic Cantonese cooking, but this homestyle comfort dish exudes no less of true Canton essence in every sense of the dish. The chopped meat patty has a perfect texture juicy bite (pork collar), crunch (water chestnut), and of course umami (dried cuttlefish). Goes perfect with white fluffy rice!
You could smell the freshly brewed oolong tea way before you see the queue.
Quite disappointed as the Foie Gras did have the melty texture and caramelised crust. Maybe the focus on the crust is on the corn croquette instead. The white truffle powder was totally unnecessary, underwhelming and un-understandable.
This is a must order each time. Thin membrane cut of truffle infused raw chutoro tuna resting on a wafer thin crust, with mayo that fuse it all amazingly together, the fusion of texture and flavors. Honestly this you will not feel deprived having this skinny diet version of the pizza!
