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2024-01-26
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🐓桂花烏龍煙燻脆皮雞 ($388/ Half)Chef Chau has transformed his signature dish, Osmanthus Oolong Tea Smoked Crispy Chicken, by using the traditional Chinese medicinal herb Angelica sinensis (Danggui) for smoking. The chicken skin is incredibly crispy and infused with the aromatic essence of the herb, while the boneless chicken meat remains tender. 黄麻椒聖子皇A dish that I liked that night. The tender mantis shrimp is paired with yellow Sichuan pepper, giving it a strong and delicious numbing sensation.金錢玉透It i
Chef Chau has transformed his signature dish, Osmanthus Oolong Tea Smoked Crispy Chicken, by using the traditional Chinese medicinal herb Angelica sinensis (Danggui) for smoking. The chicken skin is incredibly crispy and infused with the aromatic essence of the herb, while the boneless chicken meat remains tender.
黄麻椒聖子皇
A dish that I liked that night. The tender mantis shrimp is paired with yellow Sichuan pepper, giving it a strong and delicious numbing sensation.
金錢玉透
It is made with Spanish Iberico char siu, shiitake mushrooms, and ginger jelly, seasoned with cognac.
棉棉杏汁花膠川貝燉蜜瓜湯 ($298)
This soup is a pleasant surprise! When you take a sip, it has a light almond flavour followed by a refreshing taste of honeydew. The texture is indeed as the name suggests, cottony and soft.
花膠石頭魚羹 ($168)
This fish soup with fish maw is deliciously sweet, and the stonefish used in it is not commonly available. I highly recommend this bowl of soup.
冰花雪燕開心果露 ($168)
This dessert has a rich pistachio flavour. It is made with freshly ground pistachios, resulting in a dessert that is filled with small pistachio bits in every mouthful. The addition of a touch of snow swallow's nest further enhances the overall sweetness and creates a truly indulgent texture.
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