I've been trying to get together with a couple of friends, and after multiple rounds of trying to schedule something that works for everyone, we finally managed to meet up on Good Friday, again. The six of us gathered at Stellar House (星月居), where the kitchen is helmed by Chan Yat-Sang (陳日生) - formerly the head chef of Shun Tak Fraternal Association (順德聯誼總會). The chef's reputation precedes him, and I had in fact tried his cuisine once years ago, so I was pretty curious about this relatively new restaurant.
The menu we had tonight was the second version that was proposed - or at least, the second version that I had seen. The earlier version had braised abalone and was a shorter menu. Obviously our hostess didn't think the abalone was necessary and asked for substitution, and we ended up getting quite a few more dishes in exchange...
Double-boiled soup with fish maw and conch (花膠響螺湯) - I didn't taste any of the fish maw from the plate of "dregs" because a couple of the others complained about its quality, but the soup was OK.
We had asked for the kitchen to slow down the service of dishes, and we became annoyed when the fish came when we were still busy with the other dishes. We were told that the fish was already being steamed when we passed down our earlier instruction, and going forward the dishes will arrive at a slower pace. Well... I guess this place is just like 95% of Chinese restaurants - the kitchen dictates how quickly you should eat.
Eight treasures stuffed duck (霸王八寶鴨) - honestly, this was waaaaay too big for the six of us, especially since we had so many other dishes. The duck came stuffed with salted egg yolks, shiitake mushrooms, lotus seeds, ginkgo nuts, and Job's tears. We all ended up taking boxes of it home.
Fried glutinous rice (生炒糯米飯) - apparently the glutinous rice is washed in hot water several times in order to reduce its stickiness, but I'd rather prefer the texture of other versions of the dish. This version also doesn't have any soy sauce added, and relies on the preserved sausage and preserved pork for seasoning.
Naturally, we brought a few bottles to our little gathering. I was, however, a little surprised that we didn't polish off more bottles tonight...
2006 Roses de Jeanne Côte de Val Vilaine, dégorgée en Avril 2014 - always nice to drink this blanc de noirs. Pretty soft and round on the palate, with a little acidity along with ripeness. The minerality kinda clashed with the prawns.
2004 Didier Dagueneau Pur Sang - pretty ripe now, with good acidity balance. Later on opened up to show a little flint and acetone.