At Ding's Club, he is collaborating with Chef Lee Cheung and whipping Shunde Cuisine featuring the Shunde feast for six at HK$4,888 which is inclusive of 10% available now until 31st October at this early bird price.
To start off, began with the meaty lobster which was tasty and not tenderized with cornflour so you can truly appreciate the taste of lobster.
Next was the steamed pork and mud carp patty.
Next was the steamed pork and mud carp patty.
Again, you can taste the freshness of the pork, but the mud carp patty was the star of the show as the texture was springy like minced prawn patty and it was boneless which is worth mentioning.
Of all the mud carp patties I have had, they all contain bones and fish scales but this one doesn't.
The next course was soup made of fish and shark fin.
The next course was soup made of fish and shark fin.
It was creamy yet light with lots of fine pieces of fish in it, again without any msg and artificial thickeners you can really appreciate the taste and the ingredients.
For abalone lovers, the coating for the abalone was thin and crispy with a touch of salt and pepper.
Spotted Scat served in two ways: Sliced fillet, assorted vegetables.
For abalone lovers, the coating for the abalone was thin and crispy with a touch of salt and pepper.
Spotted Scat served in two ways: Sliced fillet, assorted vegetables.
Having the spotted scat slices with vegetables were tasty as there were many ingredients to go with it.
Steamed fin and head with dried tangerine peel.
Steamed fin and head with dried tangerine peel.
The fish was complimented nicely by the tangerine peel and sauce which made you hungrier.
Pan fried chicken fillet, assorted pepper, premium soy sauce.
Pan fried chicken fillet, assorted pepper, premium soy sauce.
The chicken fillet was tender and coated with a nice soy sauce glaze, the only complaint would be the bones.
Wintermelon curd filled with matsutake and wild mushrooms:
Wintermelon curd filled with matsutake and wild mushrooms:
Before the noodles, had this refreshing vegetable dish of wintermelon topped with mushrooms.
Braised goose fillet on flat rice noodles:
Braised goose fillet on flat rice noodles:
The star of the show had to be the noodles beneath which has absorbed all the goose essence.
Dessert finished with the Double boiled fresh milk custard and taro puree and the Traditional sugar cake.
Dessert finished with the Double boiled fresh milk custard and taro puree and the Traditional sugar cake.
The milk custard was silky and the taro puree on top was not too sweet without being too starchy.
Overall, I would definitely recommend eating here because of the fresh ingredients they use and they don't use MSG.
鼎·會館 Ding's Club:
23/F, H Queen's, 80 Queen's Road Central, Central
Tel: 23271398
Overall, I would definitely recommend eating here because of the fresh ingredients they use and they don't use MSG.
鼎·會館 Ding's Club:
23/F, H Queen's, 80 Queen's Road Central, Central
Tel: 23271398
