Our last lunch in Hong Kong was at Xia Mian Guan Restaurant at the Elements Mall. This was another feast arranged by Ed, and he took the opportunity to order some food that we hadn't tried yet. Siao long bao was first on the list, and Nikki was telling us that this restaurant also placed good marks on the scale. Clear fish soup, fried pork cutlets and french beans came in next.
I liked the crab meat which was mixed with egg whites, the mixed veggies and the mapo tofu, which was not too spicy. The fried rice wasn't that great though, it lacked some salt.
The surprise of the meal was the prawns cooked with salted duck eggs; and this dish is one that is absolutely at the top of the totem pole. In Manila, we've only seen this at the Gloriamaris seafood house, and that one wasn't as exciting as this version.
The interiors of the restaurant blend functionality with the old world charm of Shanghai, and I felt that I was dining backwards in time, with a setting sometime during the mid-thirties. We spent something like HKD 120 per head for our group; and it was just lucky for us that we were able to get a salon for some privacy.
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