翡翠江南 Crystal Jade Jiang Nan
灣仔莊士敦道181號大有廣場3樓310號舖
Shop 310, Tai Yau Plaza, 181 Johnston Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/jiangnan-delights-e2799176
Jiangnan delights
2017-06-04 1711 瀏覽
The reason I have not had much Jiangnan food before is that there are not many Jiangnan restaurants in Hong Kong.
This is a good place to go as they serve some rustic Jiangnan dishes but some have to be pre ordered.
Started with the Homemade Wine Flavoured Egg which had a good balance, the wine was fragrant but not too strong.
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The Pickled Cucumber Rolls blow you away because the pickled ginger taste is more prominent.
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The Jelly Fish Bulb Tossed with Scallion Oil was flawless.
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Next was the piping hot Soup with Fresh & Salted Pork in “Shanghai” Style.
It had a fragrant pork flavour to it.
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They also have Deep-fried Shrimp Toast with Pigeon Egg which is a traditional dish that you have to order in advance.
I was quite surprised by the taste because they said there is a slice of fat in it but I couldn't taste it which was good.
Another classic dish was the Braised Pork Belly served with Lotus Buns, a soft fatty pork belly eaten with the cute buns.
The Smoked Pigeon with Rose and Tea Leaves was really impressive because they presented it beautifully like a mini chicken.
The best part was the breast meat because they have removed the bones so you are left with pure meat.
To me pigeons taste like a mini goose.
For carbs, there was Bamboo Charcoal Noodles in Double-boiled Chicken Soup.
I liked the way the soup was served separate so the noodles don't go too soft but the taste of chicken soup was umami to its max.
Last but not least was the Steamed Xiao Long Bao stuffed with Kurobuta Pork and it was good there was no smelly pork aroma and the taste was pleasing.
Also had the Deep-fried Radish Pastry which was a beautifully shaped pastry filled with sweet radish in the middle.
For dessert finished with the handcrafted beers and the Hangzhou style millet cake was damn good because it was not too sweet.
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The Imperial pea pudding and Ejiao jelly had a very starchy texture.
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