The steamed crab with egg white in Hua Diao wine
The succulent snowy crab meat is front and centered in this dish but I would say the egg white is the soul, adding layers of silky and smooth textures to the dish and more importantly gathering all the natural and mild essence together! Without overpowering the dish, the aromatic hua diao wine ignites the delicate sweetness of crab while bringing out fragrance of the orient.
And interestingly, we were asked not to finish all the egg white as it would be the foundation of another fish- udon with crab sauce.
My favourite is braised Chinese cabbage with Parma ham. A colourful dish that intensifies the delicate flavour of veggies. The savoury ham on top has created a strong visual contrast to the dish and kicked the flavour up a level. While bridging the main characters-veggies and meat together perfectly, the golden silky egg white broth gives the cabbages a glossy sheen and keep it moist. Even if you are a meat lover who seldom cares what veggies you pick for dinner, you will definitely fall in love with it.
Another two impressive dish are the chicken pot with intensive aroma ; and the braised pork knuclke that is tender enough.
To clean your palate among courses of meal, what you need is a cup of Chinese tea - pick either ginseng oolong tea(人參烏龍茶), rose tea or burdock tea (牛蒡茶)
*Set menus are for minimum of six, which will set you around $400 per person with 12 dishes.
Address:3/F, Kiu Yip Building, 26-28 Carnarvon Road/18 Granville Road, Tsim Sha Tsui
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