mylifestylenews: KOWLOON TANG @ Authentic Dong Guan Cuisine

2012-09-12

KOWLOON TANG @ Authentic Dong Guan Cuisine

Followed the success of Island Tang that are known for its esquisite Cantonese cuisine with the colonial charm ambience and dining experience. Kownloon Tang was opened in January to cater for its customer across the harbour. Besides their attentive serviem littel that we know their Fusion cocktails, Classic French dessert are what they do best. Not forgetting their latest introduction of Duan Guan Cuisine (One of the Guang Dong Provinces) featuring Chef Neslon Zou, originally from Dong Duan as well as his traditional Beijing Style Roast Peking Duck, mylifestylenews reports......

For the evening, Chef Zou had us started with one of the restaurant's specialties - The traditional Beijing Style Roast Peking Duck. Chef Zao spent 15 years to create this dish by using the traditional method of getting it right. Having used the freshest ingredient and condiment, the duck are cafeully chosen as they were only "allow to love" for 38-42 days and weight approxiamtely 6 Kilo before they are air slown to Hong Kong. Indeed, practice make perfect, the duck are roasted in a speical wood for 45 minutes and paired with Zou's secret sauce which took 12 hours to produce. It was divine!

In order to wash away the distintive taste of the Peking duck, we were served with Simmered Minced Carp Fish Dumplings & Bamboo Piths in Clear Broth <竹笙煮麻涌魚包> which started our Duan Guan Cuisine tasting. the broth turned out to be less fishy that you would thought. The Wok-fried Crispy Baby Sprats, Shrimps & Peanuts <鄉下仔田魚蝦毛> were rather appetizing, this dish were created by to go with your beer as an snacks or even some were served with a bowl of steam rice to balance the saltiness from the dish. "Duan Guan Cuisine are not meant for his extravagance but we rely on the little fresh catch of the day or from the farm. We do a lot of stewing, stir-fried and even caserole. This is what we do best from the past and we are trying to up keep the tradition". Said Zou.

The Stewed Pork Belly with Preseved Vegetable Wrapped in Crispy Paper <橋頭梅菜脆皮扣> is rather out of its traditional way of prodution. It is Nouvel Cusine. Don't get too disappointed if that is what you were expected but dining out with new style of cooking is always a good new experience. Zou might be too eager to show us the best for what he got by introducing quite a few soupy dishes, the Simmer Mustard Green with Dried Shallots & Bean Curd Sheet <乾蔥腐竹水東芥> and The Meatball Glass Noodle with assorted Vegetable <道滘肉丸雜菜煲 > were rather to be enjoyed it by its own.

The surprise and one of the highlights that we claimed was the Claypot Chicken Rice with Black Truffle <黑松露鶏煲飯>, the scent of truffle was pleasant especially when it was being covered by the heat of the claypot while the dish was served on the table. The palatte are unforgettable and the Chicken was very well marinated. Our last entree was the Sliced Beancurd steamed Prawn <萬光腐竹海中蝦 > whic is rather to be enoyed before it gets too cold, in which the Dong Guan Cusines can be recognized as the Italian Tattroria home cooking by every mama.

When we paid no attention to to the dessert menu as we all expected that it would be just another Sweet Chinese's. Pastry Chef Raymond Lai walked out with his made-to-order LeVanilla Souffle & Yuzu Sorbet <法國香草梳乎厘伴日本柚子雪葩>, LeChocolate Sensation & Chocolate Ice Cream <法式朱古力三重奏>, L’AssortimentDe Glaces ET Sorbet Mix Berry <紅桑子汁三色雪葩伴什錦鮮莓果> and LeMont Blanc & Vanilla Ice Cream <白雪栗子山配香草雪葩>. They are an absolute sensation, don't you ever think a Chinese restaurant dessert is a must to pass.