While this pumpkin soup looked rich, it actually had a light consistency and was dominated by the savory-sweetness of pork and chicken consommé. Pumpkin stole the limelight visually, but took a backseat which serves to enhance the chicken consommé with its distinctive sweetness.
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Seafood (scallops and prawns) and chicken paste beancurd ball was served in this broth, so soft that they'll break apart as soon as this is lifted with the spoon.
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This concludes my posts here, but they've other very good dishes. Most notable is also their lobster porridge, which imo is the best lobster porridge across all lobster porridge I've tried at hotels and old school tze char places.
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[Tasting]