Braised Taro
The Taro was braised in a gravy whose flavors I can't describe. It was very soft almost mushy in texture.
Stir Fried Local Greens with Eggs
The Greens had a taste similar to Spring Onions but the texture of Choi Sum. It was very good especially with the eggs.
Stir ! Fried Lo cal Greens
The Greens tasted like Kai Lan but was a little soggier. It was fried with some Garlic.
Braised Cabbage
This dish I think is from Hunan. The Cabbage wasn't overcooked and had a nice crunch. The chef's use of chilies gave the dish a nice spicy flavor.
Shark Meat
This was my first time having Shark Meat. It was quite chewy in texture but was very good with the soy-based sauce which had some heat from the use of chillies.
Herbal Lamb Soup
The lamb soup was mediocre. The Lamb meat was a little chewy and the herbal soup was lacking in lamb flavor.
Pork Rib Soup
This was an attempt on a Cantonese Style Soup by Ningbonese Chefs. The Soup was a little too bland for my liking.
Peking Duck
The Skin was quite crispy but not very flavorful. The crepe however was way too chewy.
Stir Fried Noodles
A solid dish. Not too oily and the egg flavor was well drawn out into the noodles.
Braised Local River Fish
This was good. The River Fish was flaky in texture and their Ningbonese BBQ Sauce was savory and aromatic from the use of Ginger.
Overall the food was decent. The restaurant I felt featured way too many dishes from different regions of China which made it impossible for the chefs to master any of them except for their own local dish which was the Braised Local River Fish.
Food: 3.5/5
Ambiance: 3.5/5
Service: 4/5
Price: $$ (Under USD $20 per person)
Contact Information
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Tel: N/A
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