Shatin’s Courtyard Marriott hotel is welcoming a new Shanghainese Chef from Shanghai’s sister Puxi Marriott Hotel, for a temporary Shanghainese cuisine course at their Momo Café side. Thanks for the Invitation by the hotel to try out this rather delectable meal with many highlights! Actually this meal was rather amazing in some parts, and I hope some rarer dishes can be kept permanently here. Even though it’s location is almost 1 hour away from my home in HK, I still think this was worth my traveling to here on this dinner tasting.
Plum Tea to start off the night -
Chef Yeung from Shanghai’s Puxi Marriott Hotel -
He is now in Hong Kong to cook in Courtyard Marriott Hotel, Shatin in Hong Kong.
Dining Hall -
Also suitable for wedding banquets.
The actual Shanghainese dishes will be served in Momo Cafe inside the hotel.
This is Potsticker Dumplings being assembled and pleated fresh on the spot by the 2 Shanghainese Chefs -
Tonight’s Shanghainese Menu -
Some dishes will be served inside the Buffet restaurant.
Most of these are also offered as part of the Set Menu until 31st of March 2014.
Our Lovely Table Setting -
Quite picturesque and thoughtful in setting..
四喜烤麩 – Fried then Braised Wheat Gluten, Peanuts, Wood Ear
This is a typical starter dish in Shanghainese or Ningpo cuisine, the version here was correctly hand-torn rather than knife cut. A lot of versions in Hong Kong these days taste overly sweetened yet the sauce liquid thin, but tonight’s version was definitely more on the right track. ~ 8/10
香糟豬手 – Wine Poached Pork Front Knuckle
The gelatinous skin was done well but mine one didn’t have much meat underneath, and the wine taste could be stronger. ~ 6/10
寧波烤菜 – Ningpo style Braised Pak Choy and Fried Ginger Strips
The vegetables are cooked in a soy-sugary solution and was my most preferred appetizer, with the ginger strips providing a kick on top of the slight sugary marinade. ~ 9/10
Some Australian Shiraz Cabernet by De Bortoli -
Can’t recognize the new Label much, but the wine was surprisingly less fruit driven than before.
雪菜大湯黃魚餛飩 – Pickles with Yellow Croaker and Dumpling Soup
Made using wild-caught croaker, Chef Yeung humbly explained that tonight’s version was slightly more fishy than yesterday’s batch, I really appreciate his honesty but it happens when he works in a foreign kitchen in HK, trying to replicate his home-style food for us. Actually this was quite thick and sweet, the dumpling had both croaker fish and pork inside and was a highlight. ~ 7.5/10
大閘蟹粉配酥餅 – Shanghai Mitten Crab Roe with Sesame Puff
In Feb and March, it’s just past the prime season for Shanghai crabs, but Chef Yeung decided to ship in his own self-selected crabs all the way from Shanghai just to treat us. They were definitely very sweet and not fishy, even if leaner than previous months. The puff was done to expert standards, really enjoyed this despite just past the season. ~ 8/10
外婆紅燒肉烤目魚 - Braised Pork Belly and Cuttlefish in Soya sauce Shanghainese Style
Actually this Surf & Turf recipe is more a general Zhejiang Province styled dish especially in Hangzhou City, it’s just that there are so many transitional overlaps in China, especially when Shanghai and Ningbo are virtually nearby. The big cuttlefish pieces were braised well and not chewy but retaining a great texture, the pork bellies meanwhile were ok but not tough. The highlight for me was the spinach underneath as well as that sauce, which, is savoury and sweet and thick, it’s definitely a sauce which is minutely different to the usual ones offered in Hong Kong. ~ 8/10
黑松露雞汁海米燴蘿蔔絲 -
This has 3 prawn inputs, namely Fresh Prawn, Fried Prawns, and also Shrimp Roes. Served with cooked turnip strips in a chicken broth, with Yunnan black truffle. Actually this dish was really likeable especially with the different components all from the prawn. The truffle was probably more for gimmicky reasons but at least it didn’t over-power the dish. ~ 8/10
上海鍋貼拼酒釀小圓子 – Shanghai Potsticker Dumplingd with Rice & Wine Soup with Dumplings
The above mentioned made on the spot dumplings, were pan-fried to perfection here, easily becoming the best version I have had in Hong Kong (HK just never nails it these days anywhere, I mean you can go to Bamboo House in Melbourne and they have been doing the same for 30 years consistently and is a world beater). This dumpling was very good and juicy and crispy ~ 9/10
With around 13-15 pleats as ideal -
Fried on the bottom to a golden state evenly.
With a meaty, loosely packed and moist interior and evenly..
酒釀小圓子 – Osmanthus, Goji Berry, Wine and Rice Soup base with Mini Glutinous Dumplings filled with Sesame paste
Another highlight of this platter on top of the Dumplings, which is 1 savoury and 1 sweet, which is transitional in nature rather than clashes. I mean in French Cuisine thy do a pre-dessert and then sweet mignardises but also does a Cheese Course too, so similar theory here. This was utterly amazing and shiny like a small pearl but inside filled with goodies. It is not an easy feat to make such small filled dumplings from my own experience. ~ 12/10
Night View of Shatin Race Course -
From Shatin’s Courtyard Marriott Hotel.
The above Shanghainese or Zhejiang Province dishes are available at their hotel’s Momo Café until the 31st of March 2014. Served either as part of the Buffet or as an A La Carte course. Although our special Tasting Menu was organized by the hotel I did think our particular tasting session was rather impressive and loyal to the original spirit. Hope the Buffet or A La Carte dishes will be of same quality!
Price: Shanghainese Meal as invited by Shatin Courtyard Marriott Hotel. It ends until 31st of March 2014.
Score: ♕♕♕♕ 1/2 to ♕♕♕♕♕
Address: 沙田安平街1號香港沙田萬怡酒店
1 On Ping Street, Courtyard Marriott Hotel, Shatin, New Territories, Hong Kong.
Ph: 3940 8888
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