After a few months' absence, I was back at my favorite private dining facility. The crew tonight was largely the same as this dinner last month, and most of us are already regulars here. What we were all excited about, though, was the fact that it is now winter... and a couple of game specialties are now in season and available.
There was 16 of us tonight - the biggest group I'd ever been part of. So all the dishes got supersized, and some of us who brought wines brought two bottles of the same wine. This was gonna be fun...
The medallions are made with egg white, birds' nest, and crab meat. Nicely browned on the exterior from frying at high heat, with a very fluffy interior. Very delicate dish.
Stir-fried shark's fin (桂花炒魚翅) - Hello Kitty and I don't eat shark's fin, so we left my portion to the others.
But... given that these little guys have been classified as "endangered" on the IUCN Red List since 2013, I think this will be the last time I eat them. I can't really justify eating them - however occasional - when I have refused to eat shark's fin for almost the past 2 decades.
waxed lyrical about this very special snake soup many, many times... And since I first had a taste of this a little more than 2 years ago, I haven't been able to find another version in Hong Kong or Macau that can do better.
Served with the usual condiments of white chrysanthemum petals, coriander, the finest chiffonade of kaffir lime leaves, and deep-fried wonton skins.
The soup itself was as good as ever. Incredible knife work in terms of slicing all the ingredients, and beautiful flavors coming from making the stock out of snake bones. I didn't hesitate to take my second bowl.
The only downside to using poulet de Bresse for this dish is that one does not get to have the giblets...
One of our fellow diners brought along a bag of fruits from Xinjiang (新疆). These apples and pears were indeed pretty sweet.
In addition to bringing our own birds, of course we also brought our own bottles to dinner. The bottle count was fairy civil and turned out to be just 10 for the 16 of us, although there was a bottle of Crown Royal that others enjoyed in which I chose not to partake...
2002 Bollinger R.D., dégorgée le 24 juin 2014 - dry on the palate. After a little while, the nose opened up a little more and showed oxidized and caramelized notes.
Another awesome dinner here, even though once again... we were not able to say hello to our old friend Nicky Tse. I'm looking forward to closing out this crappy year with one final dinner here at the end of the month.