The first choice for friends in Shatin

The best place to have tea and dinner with friends in Shatin, in my opinion, is Shatin 18. The quality of the food is of course one of the reasons I love it here. The environment is clean and elegant, there is enough distance between tables, plus the large floor-to-ceiling glass windows, you can eat freely. We have plenty of time that day. We can order some dim sum and have a few dishes. Let's talk and eat slowly. One of them, butterfly pea flower belt dumplings, is full and exquisite in appearance, as beautiful as a flower. A big bite, the crust is smooth, the scallops and shrimp filling are full and delicious, with the salmon roe bursting with juice at the top, delicious. The next two snacks, golden orange and white jade fungus, are refreshing to hear the name. The black and white wood ears are crisp, especially the refreshing kumquats, which greatly enhance the appeal of the whole dish. Another course, the roasted pepper sauce with preserved egg okra, the preserved egg is crystal clear. The chef made the grilled pepper sauce made with hot peppers. It is spicy and delicious, and served with refreshing okra. The sub-Alaskan crab claw-filled soup dumplings on the table sell more impressively than the products in the market. Let's take a sip of the soup first. It's sweet and delicious, and there's also dried shrimp and bamboo shoots. The filling of the soup dumplings is rich, with whole Alaskan crab claws, every bite of meat, very exciting. Then comes a series of small dishes, black pork belly with pepper and ginger oil-fried fresh bacon. Of course, the black pork loin itself is also a good thing, combined with peppercorns, and quite a lot of ginger grains, this combination I have seen for the first time, but very like. Australian lamb knees are loosened, and the best is the dried plums and asparagus fried in lard. This sauce alone can be enough for a bowl of white rice. Such a hearty lunch must always be balanced with some vegetables. Hke Sau cabbage dipped in homemade squid curd, the milky white fish soup is rich and sweet, the cabbage tastes right, not too hard or soaked, my favorite is homemade, soft and soupy fish curd. The single-tailed fried rice is dry and fragrant, and mixed with crispy rice to enrich the taste. Served with ingredients such as bacon and porcini mushrooms, it is the best way to bury the tail. Of course, there is also a range of desserts, the desserts at Shatin 18 are never tasty and characteristic. We ordered two flavors of syrup ice cream, as well as hawthorn pineapple puff, and fermented bean curd cheesecake, all very characteristic. Hua Diao said that plum syrup and five grain liquid chocolate ice cream are both refreshing and rich, and my favorite is the fermented bean curd cheesecake, which combines salty and sweet taste with a smoky taste. I want to Encore. Restaurant information: Shatin 18 4/F, Hyatt Regency Shatin, 18 Ze Chiang Street, Shatin #foodphotography#food guide