**For full post and pics**: http://www.lauhound.com/2010/10/manor...
Manor Seafood Restaurant / 富瑤酒家 is an upscale Cantonese restaurant in Causeway bay that was recommended to me by FourSeasons on chowhound.com (http://chowhound.chow.com/topics/671859) as a place to eat great roast goose. I made a reservation at the restaurant the day before and then the day we were supposed to eat at the restaurant, I thought about it and was like “what if I need to reserve a roast goose?”, so then I called them and they were like sorry you need to reserve a day in advance, I was literally like NOOOOO! Oh well, to anyone that goes there now you know.
The service was nice and good and the atmosphere was a little formal, but decent.
On to the food:
- Roast suckling pig: to make up for not being able to get roast goose, I ordered roast suckling pig. Although it was a consolation order, it was very good. The skin was beautiful and crispy and they gave you tiny pancakes with hoisin sauce and spring onions. The combo tasted great. I really liked this.
- Shrimp, egg vermicelli in a sizzling clay pot (干燒粉絲煲 / gan shao fen si bao): This came out in a sizzling clay pot with clear vermicelli noodles, small dried shrimp, small pieces of yellow egg, diced green onions, bean sprouts and diced mushrooms. It’s the same dish that I ordered at Fu Sing except the shrimp were larger; it basically tasted exactly the same. So this was very good.
- Steamed crab in wine sauce (雞油花雕蒸蟹 / ji you hua diao zheng xie): this was way different than what I had envisioned. The crab itself was excellent, very fresh and sweet meat. But, I didn’t really like the sauce, I originally thought it was a buttery sauce, but FourSeasons pointed out that it’s actually chicken fat. To me it tasted like a butter sauce that had wine in it, it really didn’t taste Chinese to me at all even though it is a Chinese dish. Overall, it was great crab, but a sauce that I didn’t care for.
- Mapo tofu: I didn’t order this, but a friend wanted it, so we got it. Didn’t taste like mapo tofu, but it was good. It was more of a Cantonese rendition of it and was much less sauce and oily than normal.
- Lettuce with shrimp paste in a sizzling clay pot (蝦醬生菜煲 / xia jiang sheng cai bao): Pretty self explanatory dish; it was very good though, the shrimp paste is fermented so it has a strong flavor, but I liked the flavor a lot. It tasted exactly the same as Fu Sing. So it was quite good.
Overall, I liked this place and I'd like to come back to try other stuff someday especially to get the roast goose.