With a business model not unlike the Manor in Wan Chai, XDJ is a restaurant that specializes in Cantonese Wok-Hay stirred fry and Seafood dishes. However, it's come to fame and award winning signature dish has nothing to do with the above but in fact - ' Roasted Suckling Piglet - cooked to order '!!
With a Jordan origin, the restaurant started on an expansion spree after being recognized by Michelin and subsequently awarded a star a couple of years ago. Now it has 6 locations with one in Shanghai!!
A group of old college mate descended on their Causeway branch two days ago. The decision upon seating down was to fore go all calorific and cholesterol restriction and splurge on 'things un-healthy'!!
We ordered the following dishes:
- Pig's Lung with Bok Choy Soup
- Poached ' Yellow Sand ' Pig's Liver with Gogi berries and Goji Leaves
- Signature Roasted Suckling Piglet
- Roasted Goose
- Stirred fry Goose Intestine with Chinese Preserved Mustard Greens in
Black Bean Sauce
- Stirred fry King Size Razor Clams with Garlic and Preserved Black Bean
- Stirred fry egg noodles with yellowing chives and
Premium soya sauce
The food was pretty good and our cholesterol level was even greater!
The Suckling Picklet was indeed exceptional with ultra crispy skin. The Goose intestine brought back some fond memories since this relatively uncommon dish was my favorite ' Dai Pai Dong' dish when I was young. The Pig's liver was cooked perfectly just like most Hong Kong establishments. I do not understand why overseas Chinese restaurants simply cannot replicate the texture and end result of this simple ingredient! I was glad to see this well known 'home-cook' dish since I thought it was long extinct?! The noodles were tasty and tasted full of wok-hay smokiness
For dessert? Lots of walking and a 'Crestor' pill!!