![]() ![]() The other popular dish is the San Lau (“three-tossed”) Hor Fun ($6.00) wok-fried with chewy, thicker-than-others flat rice noodles, sliced fish, then tossed thrice. While the cu mi fen (thick vermicelli) was smooth, and fish slices to be thick and quite generous, they were strangely plain and lacking in flavours.ĭid I expect more? From all that I have read, yes. The XO added some light undertones and didn’t overpower – the addition (with ginger slices) did have an effect of masking the fishy taste. There was a pleasure mildly cloudy texture and delicate sweet flavour. ![]() The flavourful milky soup came from boiled fish bones, seasoned with ground black and white pepper, XO brandy, and rice wine, and simmered until thick. I suppose the must-try is the XO Fish Head Bee Hoon, priced at $8, $12, $15, $20, $25 to $30 (depending on the number of pax), consisting of thick bee hoon and chunks of fish. The recommended dishes include Black Pepper Crabs, Teochew Pomfret, Butter Prawns, Pork Rib Deluxe, Chicken with Prawn Paste Sauce, Prawn Roll, XO Sauce Beancurd, Hong Kong Kailan and San Lao Horfun. Okay, I won’t say that service was anything close to friendly, just very functional as long you don’t ask them additional (unnecessary) questions. HOWEVER, reviews of this zi char place remains quite divided – there are those who love that milky fish soup added with XO, while others thought the dishes were average at best.Īnd there are several feedback on the snappy attitude.
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