Known for high quality Chinese food, I was excited to try this place for our co-worker’s farewell feast. It was the first time that I had been to a restaurant where they placed seat covers on each chair. Kept the coats on our seats clean and maybe protect it from greasy smells.
Service was excellent. My co-worker told me that when the hot water and tea pot were separate, it meant that they were a Cantonese restaurant. We were all offered individual hot wet towels to clean our hands. Every time our plates became full and ‘used’, it was replaced with a clean one. The interior was decorated nicely and the lively atmosphere created excitement for the food to arrive.
The main was the Lobster. It was difficult to eat as the shell was on it… I suppose this is how it is in Asian dishes, but I’m not a fan of using the hands and trying to peck at it like some vulture with the chopsticks in my other hand, especially for a high-end restaurant. I know that Sheepie isn’t fond of this style either, but I guess it’s the culture. For that reason, I picked up parts that had the meat already exposed and very little shell to pick through. It had a creamy sauce which were quite bland. The lobsters came mixed with noodles. Even though I love noodles, this felt almost like having linguine in a really bland alfredo sauce. I am not sure if it’s the clash with the idea that it reminded me of Italian food, that I didn’t really find the flavour captivating, or I’m starting to find that maybe I don’t lean towards noodles in really thick sauce (like Korean’s Jajangmyeon), I didn’t eat much of it. However, the lobster was plumpy, and there were quite a bit of good chunks of meat. The co-worker who was leaving loved it as he was a huge lobster fan.
The deep fried flaky spring rolls were creamy, yet light in flavour. Despite my comment for creamy sauce above, I did very much like the contrast of the crispy outer case and the creamy inside. Very good! (sorry I don’t know the exact names…I didn’t order them, and I’m still not good with Chinese cuisine names… T_T If anyone knows, please let me know! Thanks!)
Green beans had a delicate, but richer flavour. However, I did agree with one staff that it was way too salty. It would go great with plain rice.
Fresh greens! I do have a pet peeve of how this dish is severed everywhere. Most often, it’s hard to chew off a bite from these… I wish they’d cut them into 3 sections, allowing for better table manners. Other than the Flaky Spring Rolls, nothing really jumped out at me. One staff told me that it was much better before and that she wasn’t that impressed this time.
With many other pretty good Chinese places that I’ve discovered for much cheaper, I don’t think I’d return with my own wallet.