羲和雅苑 XIHEYAYUAN
尖沙咀廣東道3-27號海港城海運大廈2樓OTE203號舖
Shop OTE203, 2/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui
https://www.openrice.com/zh/hongkong/review/popping-candy-and-peking-duck-e3293821
Popping Candy and Peking Duck?
2019-02-01 126 瀏覽
I have always wanted to try this restaurant since it opened.
It is located in the same area as Hexa and Fu Rong which also serves Chinese fare but Xihe serves Peking Duck and other Chinese dishes with a beautiful view.
The menu at Xihe is rather interesting because it is very traditional or the dishes are rather wildly created for example the hot and sour soup with a puff pastry top and the fish maw soup which you would expect done in a Chinese way but it was made into pumpkin soup.
To begin, started with two soups.
The sweetcorn with fish gas bladder was loaded with spongy pieces of the fish gas bladder and sweetcorn.
The golden pumpkin fish maw soup tasted much better than anticipated because the soup was nice and savory and the piece of fish maw was actually quite big.
Most importantly is was soft and not fishy.
For the appetizers, we had the ducks feet in mustard sauce which is quite similar to the one served at Ar Hungs delicacy where they used chicken feet.
The taste was similar with a slight bitterness but the duck feet had a better bite and crunch to it.
The pork rolls were instaworthy but unfortunately they were a little oily to the extent you could smell the oil before you put it in your mouth.
Next was the dan dan noodles which were very fiery despite the soup being rather thin and the noodles were very soft.
For the vegetables, had the Julienne celtuce roots in salted egg and preserved egg broth.
Normally spinach is used instead of celtuce but celtuce has a nice crunch but it would be good if they were sliced thinner as they were too chunky.
I reckon Zucchini was used. it would also taste just as good as celtuce.
Then it was the star of the show!! Peking Duck which can be eaten in three different ways!
There is a sachet of popping candy to go with the crispy duck skin.
In the condiments box, on one side you have the traditional sauces and on the other side you have modern sauces like blueberry jam, mustard and hawthorn jelly.
At some restaurants they serve sugar with crispy duck skin so popping candy takes it to the next level as the sizzling feeling distracts you from the fattiness of the duck skin.
The blueberry jam went surprisingly well with the duck so I really enjoyed it whether eating it the traditional or modern way.
Finished with the almond pudding but I couldn't taste any cinnamon according to the menu.
Overall, I quite enjoyed the meal so might come back with friends.
