T.Dining by Hong Kong Tatler - - High-End Chinese -

Be­lieved to be one of the most ex­clu­sive Can­tonese restau­rants in the city, Fook Lam Moon ex­cels with its menu of­fer­ings and at­ten­tive ser­vice. Take note that some of the clas­sic dishes— whole roast suck­ling pig, salt­baked chicken and eight trea­sure duck—re­quire in­tense ad­vanced prepa­ra­tion; you’ll need to call at least 24 hours ahead to re­serve them. You can ex­pect an all­rounded es­tab­lish­ment that ex­cels across the spec­trum, from del­i­cate dim sum to mas­ter­fully crafted a la carte dishes; and from elab­o­rate ban­quet-style cour­ses to sim­ple homely del­i­ca­cies.

The restau­rant’s fa­mous crispy chicken lives up to its name, and so does the stewed chicken with aged hua­diao wine. Braised prime beef ribs with Hawai­ian pa­paya may be an un­seemly dish, but the fruit helps soften the meat and brings sweet­ness to the dish. Save some room for desserts, as Fook Lam Moon’s iconic steamed thou­sand layer laye cake, which al­ter­nates s steamed bread dough and cus­tard fill­ing, is de­cep­tively de­cep­tiv sim­ple but su­perla­tive. Ex­pect E the knowl­edge­able staffs to share the storie sto­ries be­hind the dishes, and speak au­thor­i­ta­tively on por­tion con­trol and w wine pair­ing


Lung King Heen’s ever-pop­u­lar Pek­ing duck is lim­ited to a cer­tain num­ber of serv­ingsngs per evening,ng, so make sureure to or­der ahead

Newspapers in English

Newspapers from Hong Kong

© PressReader. All rights reserved.