顺德 (Shun De), a town in Guangzhou, is also the homeland of a big percentage of the Hong Kong ancestors. Hence, from the name of the restaurant, you can tell that it is selling the traditional Cantonese cuisines, that even in Hong Kong, you will probably cannot find such traditional cuisines anymore due to the rapid urbanisation and the ever rapid-changing taste of the Hong Kong residents. This restaurant has also been in business for a few decades, according to my dad who used to study in Macau University for a year.
禾虫芙蓉蛋 (Shredded egg with corn worms)
The name of it sounds a little scary for those who don't get used to the 'exotic' Chinese cuisines. Yet it was my parents' favourite dish as it reminded them of their childhood where corn worms are edible and crunchy. I had a few mouths of this as I was still psychologically rejecting the dish.
Comments: If you don' t know the name, you probably won't even notice that they are corn worms because they are so tiny that are hardly visible as worms but tiny little strips of meat. Overall, the egg with the corn worm taste a little salty. The worms do not feel crunchy at all as they were supposed to be. But because of the saltiness, it goes well with the plain rice.
Ratings (Total of 5 points)
Taste: 3.5
Ingredients: 4.5 (you don't always get such rare ingredients such as corn worms these days!)
Quality: 4.0
Presentation: 3.0 (It looks normal like any shredded egg, but because I know what it contains, it looks a little scary to me...)
OVERALL: 4.0
生菜焖西柚皮 (Stewed lettuce with Pomelo skin)
This is quite an ancient dish in the present society, meaning that you hardly able to find chefs who know exactly how to cook it. Because the ingredient used is Pomelo skin! Well, the fruit is commonly seen especially during Mooncake Festival, but so far this is the first time I seen it being used in cooking. And I must admit I don't even find such dish in Hong Kong or the modern parts of China...only Macau has it so far. The taste is just so unique and...yummy. :)
Comments: I guess for the lettuce, I need not say much about it because it is just like any other oyster sauced lettuce we ate in the restaurants. The highlight here is the Pomelo skin. As said by my parents, it is a very difficult dish to prepare as the Pomelo skin has to be dried up for cooking yet cannot be totally dried or it doen't taste good. When I try to pick up the big piece of the skin using my chopsticks, it easily breaks into two. You can tell how soft it is. I put it into my mouth. The skin feels a little spongy and very easy to chew. It does NOT taste at all like the Pomelo fruit we ate, but more like a very special seasoning used...a little bittersweet. It after-taste is strong and hence compliments the mild taste of the lettuce. Thumbs up for this dish...you MUST really give it a try! *wink*
Ratings
禾虫芙蓉蛋 (Shredded egg with corn worms)
The name of it sounds a little scary for those who don't get used to the 'exotic' Chinese cuisines. Yet it was my parents' favourite dish as it reminded them of their childhood where corn worms are edible and crunchy. I had a few mouths of this as I was still psychologically rejecting the dish.
Comments: If you don' t know the name, you probably won't even notice that they are corn worms because they are so tiny that are hardly visible as worms but tiny little strips of meat. Overall, the egg with the corn worm taste a little salty. The worms do not feel crunchy at all as they were supposed to be. But because of the saltiness, it goes well with the plain rice.
Ratings (Total of 5 points)
Taste: 3.5
Ingredients: 4.5 (you don't always get such rare ingredients such as corn worms these days!)
Quality: 4.0
Presentation: 3.0 (It looks normal like any shredded egg, but because I know what it contains, it looks a little scary to me...)
OVERALL: 4.0
生菜焖西柚皮 (Stewed lettuce with Pomelo skin)This is quite an ancient dish in the present society, meaning that you hardly able to find chefs who know exactly how to cook it. Because the ingredient used is Pomelo skin! Well, the fruit is commonly seen especially during Mooncake Festival, but so far this is the first time I seen it being used in cooking. And I must admit I don't even find such dish in Hong Kong or the modern parts of China...only Macau has it so far. The taste is just so unique and...yummy. :)
Comments: I guess for the lettuce, I need not say much about it because it is just like any other oyster sauced lettuce we ate in the restaurants. The highlight here is the Pomelo skin. As said by my parents, it is a very difficult dish to prepare as the Pomelo skin has to be dried up for cooking yet cannot be totally dried or it doen't taste good. When I try to pick up the big piece of the skin using my chopsticks, it easily breaks into two. You can tell how soft it is. I put it into my mouth. The skin feels a little spongy and very easy to chew. It does NOT taste at all like the Pomelo fruit we ate, but more like a very special seasoning used...a little bittersweet. It after-taste is strong and hence compliments the mild taste of the lettuce. Thumbs up for this dish...you MUST really give it a try! *wink*
Ratings
Taste: 4.5
Ingredients: 5.0
Quality: 5.0
Healthiness: 4.5
OVERALL: 5.0
椒盐炸鱼嘴 (Deep-fried salted fish mouth)
Ingredients: 5.0
Quality: 5.0
Healthiness: 4.5
OVERALL: 5.0
椒盐炸鱼嘴 (Deep-fried salted fish mouth)
It looks kind of weird to me when the dish was first presented. It was like showing half of the fried fish head there. Yet the taste is pretty good though. Like you are having the fish head in those fish head bee hoon stalls...except you are eating a fried salted ones.
Comments: The fish meat is not much but yet quite soft and crispy. Honestly speaking, I have no idea how to eat the fish head. So I only bite off the meat on its cheeks. A bit wasted. But it was indeed a very unique dish. Hahaha...lol
Ratings
Taste: 3.0
Freshness: 3.5
Quality: 3.5
Presentation: 2.0 (It looks a little scary to me with those halved-fish heads...)
OVERALL: 3.0
鱼翅羹 (Shark fin soup)
鱼翅羹 (Shark fin soup)Macau is pretty famous for having shark fin soup as there are quite a number of stalls there selling this. I don't really have the idea why it is so...probably because they are of good qualities yet at a much lower price?! Or perhaps, that's because since Macau is a place well-known for its casinoes everywhere, people who won their bets would come to celebrate, and like the Cantonese sacarstic saying goes “鱼翅捞饭” (shark fin soup mixed with rice) -- meaning that you are just super rich. :P
Comments: I guess there is nothing much to say about shark fin soup as they taste about the same everywhere. The difference is probably just the different qualities of shark fins you are ordering...and also the price you are paying for it. :P
Ratings
Taste: 3.0
Ingredients: 4.0
Quality: 3.5
OVERALL: 3.5
炸鲜奶 (Deep-fried milk)
炸鲜奶 (Deep-fried milk)
This dish is actually still able to be found in most Chinese restaurants these days as it is not that hard to make. I don't really fancy this dish though, probably because it is deep-fried and also with the milk inside. It makes me feel fattening and oily.
Comments: It can be treated as a dessert as the fried milk taste quite sweet. For this restaurant, this dish does not taste as fattening and as oily as the others. The creamy milk part taste milder and hence you won't get sick of it so fast. Yet still, this dish is very filling and you will probably need more people to share with you.
Ratings
Taste: 3.0
Ingredients: 3.0
Quality: 4.0
Presentation: 3.5
OVERALL: 3.5
Other remarks: The menu has lots more other dishes that you don't always see at the other Chinese restaurants. It provides a wide range of traditional Cantonese cuisines. And I even notice that the restaurant still maintain its traditional practice as well -- by using the elevator, specially for food items and utensils, to deliver the food and dirty dishes up to its kitchen which is on the second floor. It was quite entertaining for me as this is the first time I saw it in real life...and probably other times in those movies that use the ancient times as their main theme.
