At the table, the chef suggested some items from the menu. Just by his explanation we could not resist to follow his recommendation. The chef recommendation was a well balanced set with many varieties of ingredients and style of cooking from soup, seafood, beef, to steamed, stir fried, deep fried; all in five dishes. It started with a zhechuan Hot and sour soup. It has a tangy flavor and very spicy. In the soup there chunks of fish, scallops, pawns, mushrooms, bamboo shoots, and bamboo mushrooms. When we almost finished the soup, a very beautiful dish appeared on our table. A crab claw on top a winter melon with edible flower garnish. It is a complex dish, there is clear sauce surrounding the winter melon. In the melon a more powerful ginger sauce is hidden. The crab claw was very fresh, sweet on its own but the sauces provided many varieties of ways to have the crab. 

The sole fish was another treat. It was made to bit size pieces lightly battered, deep fried than, stir fried with black beans sauce. What was left from the fish was the bones, it was deep fried to form a curved shape to contain the fried fish. It was a long and slow process but it was worth it. The fish was very flavorful from the black bean sauce but it did not over power the fish itself. The crispy bone was fried to the point that it could be eaten. Next, the beef, it was one of our favorites. Usually I don't like Chinese style beef, it was always too much seasoning giving very little of the beef taste. But for this particular dish the wagyu beef is in large bite size the black pepper sauce did not over power the beef revealing a nice beef taste from the moist wagyu.



To end a nice Cantonese meal fried rice is the top choice. And the fried rice here does not disappoint. The rice was soft but not soggy with many different textures from the seafood and barbecue pork. It has a very distinct aroma cause from the very hot wok and the expert handling it. Not much was left from all the 5 dishes. We had no room left for dessert maybe just coffee. Like our experience in Bangkok, the Oriental always give you a little surprise. With the coffee came complimentary desserts. A Chinese moon cake filled with moist sweeten mash soy beans and a flower jelly.



My Father the expert in Cantonese food.




Sampled Menu:
Hot and sour soup with superior seafood HK$ 98
Steamed crab claw with wintermelon and ginger HK$ 128 per person
Filet of sole in black bean sauce HK$ 438
Wagyu beef in black pepper sauce HK$ 288
Fried rice with mixed seafood HK$ 68 per person