[Review 4974] Travel back in time @ 大公館 Greater China Club

21/01/2016
大公館 Greater China Club
荔枝角長義街9號D2 Place 1期10樓A號舖
Shop A, 10/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok
https://www.openrice.com/zh/hongkong/review/travel-back-in-time-e2536081

I am impressed how Lai Chi Kok has changed.
D2 did not exist a few years ago and fine dining in industrial buildings were not popular in the past but all that has changed.
D2 houses quite a few good restaurants and Greater China Club is just the thing for residents at liberté.
It is grand with lots of private rooms and there is a lounge that transports you back to the glamourous 1920s with someone playing the piano and there is a lovely roof garden with manmade grass.
Each room is named after a Chinese instrument.

Although this place is new, I was surprised that it was bustling and people were still hanging around the mall and eateries at 10pm when I left.

Anyway, here was what we had but the dimsums have to be preordered if you want them for dinner.

Seemingly a Chinese restaurant because of the decor, they also serve Thai food as well.
++++++++++++++
Baked Barbecued pork buns:

 0 讚好

These were cute steamed buns which looked like hedgehogs filled with barbecued pork.
The base of the bun was nice and crispy which gives the bun a better bite.
++++++++++++++
Steamed turnip pudding with conpoy:
 0 讚好

As we are approaching CNY, these fish shaped turnip puddings are just the thing with a balanced mix of grated radish and preserved sausage bits.
++++++++++++++
Cold abalone with pomelo:

The abalone was an item from the Thai menu which was really appetizing with pomelo bits bursting with sweetness while the abalone was tender.
++++++++++++++
Jellyfish with guava:

This was another dish I liked because of the spicy vinaigrette dressing and crunchy jellyfish pieces.
++++++++++++++
Barbecued prime iberico pork:

The pork was sticky and soft covered in thick sweet glaze that was sweet enough to attract bees!
++++++++++++++
Minced spotted garoupa thick soup with shredded assorted fungus:

I have not had anything like this but I loved it because it was light with a strong fish taste and you can see how finely shredded the black fungas and beancurd skin are.
There was glass vermicelli in it as well which gave the soup some structure and held the ingredients together.


++++++++++++++
Poached seasonal vegetables in Spanish ham in rice soup:

This was a healthy dish of poached Chinese cabbage in what I call rice gravy which is healthy and delicious.
++++++++++++++
Crispy pork ribs:

This was a boneless rib which was a piece of sliced pork in batter covered in sweet and sour sauce that is similar to the sweet and sour pork you find in Chinese takeaways.
++++++++++++++
Wok-fried vermicelli with vegetarian shark’s fin, conpoy and egg:

If I wasn't full I would have eaten more because I love stir fried glass vermicelli mixed with fragrant scrambled egg and vegetarian sharks fin pieces.
They give you a side of crispy conpoy to garnish and it really enhances the taste.
++++++++++++++
For dessert, we ventured into the lounge and had dessert wine with dessert.

Tiramisu:

Steamed egg with birds nest:

Pineapple and coconut pudding:

I was stuffed at this stage but the pineapple and coconut pudding was really good with chunks of sweet pineapple in it.
There were Thai desserts on the menu too.
++++++++++++++