No snake no problem

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It's our annual team dinner tonight, and for a number of reasons I decided that Man Ho (萬豪金殿) would be the most suitable location. I've always enjoyed Jayson Tang (鄧家濠)'s creations, and truth be told, it's been too long since I last showed him some love. So I was pretty happy to ask him to put together a menu based on our budget.

I was pretty happy to see that we would be served mostly dishes I've never has before, which involves Jayson pushing the boundaries of Cantonese cuisine as he adds flavors which aren't considered "traditional" or "classic". I'm always happy to see chefs doing this, as long as they're not being flippant - or "taking a piss", as the Brits would say.

We had an amuse bouche to start, featuring a little abalone with pickled cucumber, and a sweet gelée that tasted of five-spice (五香).

Next came a trio of chef's specialties (萬豪金殿獻萃):

A night with raw shellfish

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A well-known foodie who happens to be a compatriot of mine is eating her way through town, and DaRC had originally invited me to join them for dinner tomorrow at my favorite private dining facility. Unfortunately I had to schedule a team dinner for tomorrow, so DaRC very kindly made room for me at Yong Fu (甬府) tonight. I know that the restaurant is launching the spring banquet later this week, and I was secretly hoping that some of those dishes would show up tonight...

It's been some time since I last saw Ms. Yu, and when I arrived she was already in the room along with Chef Liu chatting with our guest of honor. I sneaked a peek at the menu, and it was obvious that I hadn't tasted most of these dishes. Yay!

I love these snacks! Mahua (麻花) is something I loved since childhood, and the other puffed rice cracker kinda reminds me of hineriage (ひねり揚げ), or kali-kali (卡哩卡哩) as they're called in Taiwan. I couldn't stop eating these throughout dinner, despite all the delicious dishes we had in front of us.