Previously I tried version 2.0 , the difference between 2.0 and 3.0 is the Pork oil which is said to be more aromatic as they use Roast Pork oil drippings.
Sorrowful rice 3.0 黯然銷魂飯 is served as a set meal.
Available from 16/9/2019-12/12/2019
The menu:
A nice appetizer to begin the dinner with Prawn head coated in Salted Egg Yolk and Prawn tail tossed in preserved fruit peel.
Next was the morel mushroom, conch chicken soup.
To eat, you have to mix everything together especially the liquid yolk and the finely chopped onions underneath the roast pork so the sweetness of the onions come out and the creamy yolk lubricates the grains of rice.
[The eggs they use are Japanese Eggs and a special soy sauce which I wouldn't mind just pairing with plain rice because the soy sauce is that good.]
Every spoonful of rice was heaven because of the onions, egg yolk and the crisp egg white. There was also some lard which brings out all the flavours.
Moving onto the pork, it was just sensational, the meat was lean but tender and I finally satisfied my roast pork craving with this huge piece of pork!!
They use pork collar butt which is the best cut and the the roast pork is served with this glistening almost translucent glaze that is too beautiful and mesmerizing to eat.
It was very satisfying because I prefer my roast meats intact and not cut!!
Dessert was Daihaongpao osthmanthus pudding and the rose and Chinese ham pastry.
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Canton Room, Gloucester Luk Kwok:
1/F, Luk Kwok Hotel, 72 Gloucester Road, Wan Chai
https://www.facebook.com/GloucesterLukKwok
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