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有人話我冇品要睇心理醫生，所以我就要寫多幾篇大坑區餐廳既食後感日開飯....浣紗小廚既野食有好有唔好，薰雞基本上OK但就水準唔穩定，有時會苦左少少，嚴焗雞亦一樣，我試過一次好食到飛起但過兩日再去安歌就有少少走樣，但有一樣野就次次都好穩定，就係佢既雲吞，大粒又好食既雲吞我都係第一次食到.....我會繼續寫唔怕惡勢力既！
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今晚到天后来房取牢，无意中入了洗纱街这间餐馆，星期六不要booking及等位！不知好彩或倒霉，和友人坐下，店员刹有介事,可能知是open rice食家。首先order了冬瓜盅，但只有两碗，$88,很昂贵！！再来一个凉瓜炒蛋，再试一个糯米chicken wing,味道ok,！最后叫一个招牌炒反，老板刹有介事特登捧来又不客气的教我们怎样吃炒饭！吹涨！最后要提他们的油可能有些欠佳，朋友对食油特别敏锐，他对劣质油特别口渴及反胃！今晚璁算ok.75分 丶埋单400有找
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food are nice and yummi, i ll definitely go there again..2 of us ordered quite few of dishes..egg: taste very 'smoky' but a bit salty..pig hands: excellent dishsoup: a bit thicky but taste good..very fresh taste of 'dried fruit skin'fried Pork w vege: very tasty and good match w the vegesan choi bao: it fried w pigeon meat..not duck..my favouritevege: can try not too salty...
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Based on the name of this place, I thought it was a traditional kind of Chinese restaurant or private kitchen without much renovation or so-called decor, but I was wrong! Floor to ceiling window occupies its entire front and the interior ceiling is more than 10 feet high. Decor is definitely contemporary with conformable lighting and seating. Lesson of the day, never judge a restaurant by its name.A delightful surprise with the Smoked Chicken with Sweet Soya Sauce. Rich smoked aroma and flavors with tender chicken. Thumbs up! Don't let the sauce go to waste, can consume a bowl of rice just from a few spoonful of the sauce!Everyone was in a slight awe when the Steamed Winter Melon Balls in Superior Soup was served because it wasn't what we expected it to be in terms of presentation. The winter melon balls were put into the shape of ... a cluster / sheaf / bunch of grapes covered with thick crystal sauce. Not much of a wow factor if you ask me but it was nice indeed. It proves that a little creativity can certainly add some colors to the dish, and in this case, literally. The transparent crystal sauce was creamy with rich flavors. Accordingly to the staff, each little winter melon balls were poked with a toothpicks so to ensure sauce and flavors would be absorbed. Nice touch. I found the Braised OX-Tail with Red Wine in Casserole to be slightly undercooked with very tough and chewy meat. I like my ox-tail soft and tender. The sauce was wonderful, another great idea to go with plain white rice!The Steamed Fish (forgot what fish it was)was prepared to perfection, well not exactly but just right in my opinion. The meat was easily separated from the bones and the texture was relatively firm to the bite. It can be due to the type of the fish as well but I liked it anyhow. However, not enough green onion and fish soya sauce, had to ask for more. Never underestimate the importance of these two garnishes because it can make a huge difference to the flavors and the overall enjoyment of the dish. It took them quite a while to prepare but it was worth the wait indeed. The Fried Chicken Wing Stuffed with Glutinous Rice with its golden crisp crust went extremely well with the soft texture of the glutinous rice inside.With a bit of salt and pepper sprinkled on top, it was a very good dish to cold along with some cold beers in my opinion. I wonder how long it would take de-bone a chicken ....Veggie is a must in each meal and the Poached Seasonal Vegetable with Medlar in Fish Soup served that purpose really well on this occasion. Not particularly exciting but the soup was very nice with rich and deep fish flavors so one can taste it on every bite.Likes: * Fried Chicken Wing Stuffed with Glutinous Rice * Smoked Chicken with Sweet Soya Sauce - rich and deep flavor form the sauce, perfect t go with a bowl of white rice. Dislikes: * Braised OX-Tail with Red Wine in Casserole - meat too tough, slightly undercooked I think. * Should provide more green onion and fish soya sauce for the steamed fish.Avg Spending: HKD 100 - 200 per personOriginal Blog with more Pictures: http://www.jasonbonvivant.com/2010/05/wunshas-kitchen.html
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We wanted to come back to this restaurant as it had been a while since we came for a Sunday family lunch. We found it hard to find parking in the area and there are no car parks. But the memory of the tea smoked chicken brought us back. So I ordered the chicken in advance when I booked the table. For starter, we ordered the jellyfish head as that is mother in law's favourite dish. It turned out to be the thin crunchy type which she doesn't like. I think it is OK and the vinegar dressing quite appertising but am not a fan of jellyfish head. We had some dim sum to start. The cheong fun was awful, the beef inside not finely chopped and very tough and tasteless, we almost had to complain. The char siu version only slightly better. Turnip cake was good and har gau not up to top quality standard as the skin was a bit floury and not transparent. Cha Siu bao was bad also, wet on the bottom. So don't come for the dim sum. Luckily, the chicken saved the day and it was as good as we remembered. The rich tea and smoky flavour goes so well with the sweet soy sauce, we asked the waiter to save the sauce for us to take home. The chicken was finished in no time. Organic vegetables in fish soup with goyza berries was good and the vegetables were tender.Deep fried garoupa in corn sauce and crab meat was a speciality of the restaurant. The fish and sauce came separately. The fish was fried nicely in a thin batter. It was crispy and not oily but the sauce was like corn soup, needed more taste since the fish had hardly any.Dan dan noodles was not salty enough and the taste of the flavoured peppercorn was too strong. Most of us didn't like that. Yin Yan rice was nice and appreciated by all. It's an old fashioned dish that you don't find in many restaurants now. Fried noodles with spare ribs in black beans was too salted although the noodles were crispy. Again could have complained.Desserts were fine. I only remember the crispy mar far as being good.
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