
Monday 25 Jan 2010
Lin took us to a surprising gem of a Chinese restaurant, tucked away in Franklin St.
The undisputed favourite dish of the evening was the Stewed Pork Knuckle with Dates. The pork knuckle was tender, but a bit dry on the inside, partly because the meat is lean, but probably also due to the fact that it had been deep-fried to puff up the skin such that it soaks up the stewing sauce. Raymond, Peter and I snapped up most of the silky skin, while the girls were content with the lean pork. The sauce was quite amazing. It was sticky, sweet and fragrant with the three types of Chinese dates - red, black and honey dates.
You can't go wrong with a sweet and sour deep-fried fish and the Chrysanthemum Fish didn't disappoint. The rock ling fillet was scored with a diamond pattern such that, when deep-fried, it opens up into a flower. Obviously though, you need to keep the fish skin intact to contract the base. I suspect that the skin was removed, which mean that the flower didn't "bloom" as fully.
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