Had dinner at Elite last night. Absolutely delicious. If you thought dim sum here was good, you have to see what they can do at dinner.
-steamed live spot prawns. Huge, mutant sized ones. Absolutely delicious steamed and with their dipping sauce
-1/2 roast suckling pig. A bit too much for 6? Nope. Polished off in about 5 minutes flat. The skin was amazingly crispy and the meat silken and tender. Order this dish, $90 for a half order. You will not be disappointed. Be that person in your group that goes after the jowl. Order in advance.
-Peking Duck. Very well done. Aside from the fact that they serve it with the buns and not the crepes this is every bit as good as the version at Duck House just across the street. Maybe better since the meat portion was so moist and flavorful. The skin again, so crispy it was like duck skin kettle chips.
-Live flounder 2 ways. Meat sautéed with vegetables and bones fried. Also very good.
-lotus root and pork shank. It's actually more knuckle than shank. A refreshingly rustic dish. Lots of fat and bones here so order only if you like that kind of thing.
-lobster sautéed with rice cakes. An off the menu special recommended by the manager. Outstanding. Obviously the lobster was well done but the rice cake was very flavorful and perfectly chewy. May be one of the best rice cake dishes in town beating out DTF and Shanghainese preps.
-sautéed pea shoots. Nicely done.
-dried scallop fried rice. Also nicely done
Total for 6 including tip= $83pp.
A great meal. 10 bottles. No corkage. We did bring our own stems.
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