This week I am going on an exchange programme to Hong Kong for a week. Our first item of the day after arriving in Hong Kong is to lunch.
The restaurant is at world trade centre mall, offering Shanghaiese food. Compare to Singapore, Hong Kong is now having winter season and the weather is very cold. It is cold and having a bit of a rain as we walk from the coach to the mall.
Osmanthus Oolong Tea
Very nice with the osmanthus flower taste.
Shui – Xian Tea
A bit bland in taste.
Appetizer : Deep-fried Bean Curd Sheet filled with Vegetable ( HK$ 80), Jelly Fish in Spring Onion Sauce ( HK$ 75 ), Chicken in Rice Wine Sauce ( HK $ 115 ), Shanghai Ham ( HK $85 ), Pork Spare Ribs in Vinegar Sauce ( HK $88 ).
The jelly fish taste of vinegar, different from what we usually have at the Chinese restaurants in Singapore. The Shanghai Ham has a rather raw meat taste. The Chicken in Rice Wine Sauce is good, as the chicken is tender and full of the wine taste. Unique taste for the pork rib.
Sauteed Sliced Mutton with Spring Onion ( HK $ 98 )
It is too much of the mutton taste, don’t really like the taste of it.
Sliced Jin Hua Ham Steamed in Honey Sauce (HK $ 228)
eat as an wrap with crispy wanton skin
in a pipping hot bun.
Xiao Long Bao
Full of soup inside.
Braised Tianjin Cabbage with Ginkgo Nut in Chicken Soup ( HK $ 85 )
Very well braised dish, with the cabbage fully soaked the flavour and nut soften.
Salted Pork and Beancurd Soup in Casserole ( HK $ 128 )
So thick milky soup with cold bean curd.
The highlight of the meal : Banana Fritter ( HK $ 98 )
Hard and crispy outside, but soft and melt in the mouth inside.
Rice Dumplings in Soup with Sweet Osmanthus and Rice Liquor Lees ( HK $ 78)
Interesting small rice dumplings.
Total Damages ~ HK $4470 for 2 tables.
Shanghai Lu Yang Cun Restaurant 上海綠楊邨酒家
Address : Shop P401-403, 11/F, World Trade Centre, 280 Gloucester Road, Causeway Bay, Hong Kong
Tel : +852 2881 6669
Operating Hours : 11.30am-3pm, 5.30pm-midnight