Had rice with three roast meats.
The skin on the roast duck is flabby, the fat could be rendered a bit more, Other wise nice flavour in the flesh. The version at Gold Mine is superior.
Char siu, the glazed roast pork is good, with nice charred bits and edges and very tender, but again, not as good as Gold Mine.
Siu yuk, roast fatty pork is an outstanding rendition - seamless transition of lean to fatty cut and then the thinnest crunch from a very crispy skin, on par with Gold Mine here.
On the whole, I'd prefer Gold Mine over Four Seasons, but it's only one sample. Anyone else done the comparisons?
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