We asked sommelier Jacky to recommend dishes that would go well with the wines we brought to the restaurant, and he did a fairly good job.
The local lobster was fresh and delicious, and I learned that the braised ox tail is a signature dish and must be ordered. The baked crab shell is always delicious, too.
Full account of dinner is on my blog: https://www.diarygrowingboy.com/2023/05/putting-sommelier-to-work.html
Deep-fried eel in spicy salt (椒鹽大鱔球)
Steamed lobster in egg white (蛋白蒸龍蝦球)
Braised ox tail (燒汁焗牛尾)
Deep-fried crispy chicken (富臨脆皮雞)
Baked conpoy and crab meat in crab shell (瑤柱焗釀蟹蓋)
Baked conpoy and crab meat in crab shell (瑤柱焗釀蟹蓋)
Ah Yat fried rice (阿一炒飯)
Traditional black sesame roll (懷舊芝麻卷)
