" Pig's stomach with White Peppercorns, Ginkgo Nuts, Yuba Skin and aged Tangarine skin double boiled soup "
To most, if not all of my fellow Oriental chowhounder friends, this rarity of a Chinese 'long simmered' soup should be pretty well known and appreciated. Usually, it has to be pre-ordered and one has to be prepared to pay a decent price for it.
Yesterday, a group of foodies landed at our current favorite Chinese restaurant - Fung Lam Court, for a casual dinner. Most of the dishes we ordered, I believe I have already covered in previous postings
However, unlike previous meals, yesterday, the wait staff surprised us by delivering a huge bowl of the above captioned soup to our table as their complimentary soup offering! We were all stunned!! The soup was so milky and dense, like a Japanese Tonkatsu and reflecting the long hours it has spend simmering in the master pot. Flavor wise, it was so delicate and yet intense with meat and Yuba creaminess, Gingko's mintiness and hints of spicy peppercorn heat. So good! It reminds me of the one I had at Hong Kong's Michelin 1* Xin Dau Ji this year!! I think the FLC version was even better!
One ordinary dish, which we have not previously ordered, was no slouch and worth a mention. " Sauteed Free range chicken with shallots and black bean sauce ", this dish arrived at the table piping hot and full of smokey wok-hay aroma. The chicken pieces were chewy yet tender and nicely caramelized by the heat of the wok. Flavor wise, it was pretty good, just a touch less delectable than Judy's Cuisine version. Still, its great by GTA's standard!
Lastly, another previously untried dish was extremely tasty, though spoiled by our paying too much attention to the Creamy Rum Crab dish and letting the fish gets cold before trying! Sigh!!. " Stirred fry Garoupa filet with Garlic Sprouts and XO sauce ". this dish was again full of Wok-hay and the spiciness of the XO sauce really elevates the dish. Way better than the $75 muddy fish I had at Yang's over the long weekend!!