May 26, 2019

Champagne and suckling pig lunch

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It's the last meal for Mr. and Mrs. OAD in Hong Kong, and it was meant to be a gathering of a few people who participate in the survey.  Mr. OAD had visited Fook Lam Moon (福臨門) on his previous trip to Hong Kong, and today we decided to have dim sum at Seventh Son (家全七福).  Of course, the fact that the restaurant is currently ranked at No. 6 on the OAD Top 100+ Asian Restaurants 2019 also made the visit a no-brainer...

First up was the main event for today...

Barbecued whole suckling pig (大紅片皮乳豬全體) - OF COURSE we had to do it.  Just wouldn't be right without it.  And our host enjoyed it.  A lot.  Just look at that crispy crackling!

The ribs were also very good, as usual.

The trotters are always the best, and I left them to the others.

Honey glazed barbecued pork (蜜汁叉燒) - this was OK today.

Steamed prawn dumplings (七福鮮蝦餃)

Pan-fried radish pudding (香煎蘿蔔糕)

Deep-fried chicken kidney mixed with egg custard (雞子戈渣) - of course I had to let the visitors try this.  I still love the texture.  And no, I don't taste the "kidney"...

Steamed spare ribs in black bean sauce (豉汁蒸排骨)

Deep-fried Bombay duck with salt and pepper (椒鹽九肚魚) - this was also something new to the visitors, and I think it was a hit.  Still one of my favorite things to eat.

Black sesame roll (懷舊芝麻卷) - always fun to introduce this dessert to visiting friends... and show them how the kid in my like to eat it by unrolling it as "film".

Walnut cookies (核桃酥) - not as good today... wish it was a little more golden.

Steamed beef siu mai (干蒸牛肉) - Mr. OAD originally wanted the classic steamed beef meatballs, but these weren't on offer today... so this was the substitute.

Steamed traditional brown sugar sponge cake (欖仁馬拉糕)

Steamed lotus seed paste bun (蛋黃蓮蓉包)

Steamed sesame seed paste bun (蛋黃麻蓉包)

We had a lot of bottles ready, but this wasn't really a drinking crowd.  Or rather, Mr. OAD wasn't a fan of the bottles I brought today...

Krug Grande Cuvée, 163ème Edition, en magnum - lively and fresh, with just the right amount of toast.

2003 BOND Matriarch - decanted shortly before serving.  Nice and sweet fruit, fragrant and woodsy, with vanilla notes.  Sweet on the palate.

2003 Chapoutier Ermitage de L'Orée - acetone and beeswax notes.  Only took a small pour.

Many thanks to Mr. OAD for the treat, and we look forward to seeing you back here soon.

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