Pasta with a Chinese fusion twist

Came here again because of the interesting fusion of fermented beancurd and pasta.


Basically it was lamb and pasta in fermented beancurd sauce.
In Chinese dishes lamb and fermented beancurd are always paired together so it should taste good.

The Matcha Azuki risotto was another interesting fusion dish too!
綠茶紅豆意大利飯
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Lamb pasta in fermented beancurd sauce:
羊肉腐乳意粉

To be honest $138 is a bit pricey for the pasta.

Anyway, the pasta was too creamy for my liking and the fermented beancurd sauce was not as strong as I would have liked.

According to the Chef, the fermented beancurd taste should be stronger and it should not have been so creamy, but that night it was not cooked by that Chef.
I think it would have tasted nice if the sauce was purely lamb and fermented beancurd.
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Green Orange (Sheung Wan)

Price: $14X
Service: OK
Service charge: 10%
Napkins provided: yes
Toilets: yes
Noise levels: No
Glass of water provided: yes
English Menu: Yes
Air Conditioning: Yes
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Fermented beancurd spread on toast at Loyal Dining

Loyal Dining (Central)

Went here because some of the dishes were quite Western and some were quite local to satisfy someone requiring some Chinese food!

Heres what we had
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Toast with fermented beancurd and white sugar:
來佬厚多士 ( 腐乳砂糖 )

Chose this because it was weird, but not that weird because I used to spread fermented beancurd on bread.
The fermented beancurd they used was quite good because there was no weird aftertaste and it was pleasant.
I would prefer it without the sugar because savoury and sweet tastes are weird together.
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Foie gras with Char Siu and a fried egg:
鵝肝充濶佬飯



It was interesting having roast pork and foie gras together so thats why we ordered it.
The foie gras was how it should be, not overly exciting but the roast pork was good, not too salty or sweet.
I was impressed because it came with spring onion sauce which usually comes with chicken.
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Beef Wellington:
威靈頓 66 伴薯菜

This dish was surprised me too because it was properly Western with gravy and even a BAKED potato with sour cream and bacon bits.
The beef in the middle was tender and juicy complimented by the light puff pastry on the outside.
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