Super famous restaurant, pricey, good taste, Hong Kong specialty, try
I like the rose shrimp dumplings the most, with a gentle rose fragrance in the mouth. And the jade abalone dumplings that are replaced by fakes are unlikely to be unpopular, especially the abalone sauce! However, other dishes did not leave any unforgettable impression. It seems that it is better to eat abalone, ginseng and wing belly. It's a pity that the fees for sauces are out of season and aggressive, which feels unfair.
Dim sum in restaurants is a specialty of Hong Kong's diet, and I will go for a meal soon, and the price is more affordable recently. In addition to the usual must-eat Shrimp Dumpling Shaomai, today we have fried chicken feet, salt and pepper tofu and fermented bean curd.
An old store in Hong Kong, a three-star Michelin restaurant, authentic Cantonese cuisine, featuring shark fin and abalone. Abalone is abalone from Japan. Goose paw with abalone sauce is the main dish here. It is really worth trying. The abalone sauce has a strong traditional taste and the taste of fried rice is very authentic. Not dry, the ingredients are sufficient, the taste is good, the price is slightly higher, the waiter is very nice, and the overall is not bad.
Familiar ExcellenceI was pleasantly surprised to see old Ah Yat dining at his own restaurant with his family, looks a mild older than his Abolone King picture. We had the house special Goose Web feet with its succulent sauce, fish slices in soft and sweet sauce, house special prawns, fried chicken and clay pot beef. We loved these evergreens downed with hot white rice. The Restaurant Manager. Rosemary, was her usual self making sure we were happy. The deserts summed the meal: typical brown sugar cake cake . As we ended our meal it was raining and so we enjoyed hot tea and a warm conversation. I saw Ah Yat looking back at us with some satisfaction and a smile!
The taste is OK under the fame, the product is as always.
Abalone theme rice field, the main product is not sold