The flavor of the salted chicken is rich, the skin is smooth, the color is slightly yellow, the skin is crisp, the bone is fresh, the flavor is attractive ～ The delicious chicken is locked in. After a bite, the chicken juice overflowing with the salty incense of the marinade is melted in the mouth.
I like the rose shrimp dumplings the most, with a gentle rose fragrance in the mouth. And the jade abalone dumplings that are replaced by fakes are unlikely to be unpopular, especially the abalone sauce! However, other dishes did not leave any unforgettable impression. It seems that it is better to eat abalone, ginseng and wing belly. It's a pity that the fees for sauces are out of season and aggressive, which feels unfair.
Dim sum in restaurants is a specialty of Hong Kong's diet, and I will go for a meal soon, and the price is more affordable recently. In addition to the usual must-eat Shrimp Dumpling Shaomai, today we have fried chicken feet, salt and pepper tofu and fermented bean curd.
Familiar ExcellenceI was pleasantly surprised to see old Ah Yat dining at his own restaurant with his family, looks a mild older than his Abolone King picture. We had the house special Goose Web feet with its succulent sauce, fish slices in soft and sweet sauce, house special prawns, fried chicken and clay pot beef. We loved these evergreens downed with hot white rice. The Restaurant Manager. Rosemary, was her usual self making sure we were happy. The deserts summed the meal: typical brown sugar cake cake . As we ended our meal it was raining and so we enjoyed hot tea and a warm conversation. I saw Ah Yat looking back at us with some satisfaction and a smile!
Abalone, no one knows the brand, it's great
Abalone, known for its long-standing, produces relatively stable products.
The first floor of Causeway Bay and Plaza is facing the street for ISA, a group of world famous brands upstairs is the rich and expensive Fulin Hotel. By international-class chef Yang Guanyi, "Abalone" is very famous.