The place isn't fancy, like those many mainland eateries, but was comfortable with the air-con working overtime. The exhaust isn't the best since we came out still smelling like dinner afterwards. But the servers were a fun and friendly bunch, egging you on to order the specials while trying to do so via a witty repartee.
We got a private room, which looked more like a store room with space for a table of 12. No ventilation, no decor, just a large table with chairs to accommodate us all. We sat away from the main dining area which boasted apple green walls and black and whites of old Hong Kong.
What to order:
|口水花甲 Steamed clams with a Sichuanese soy/sesame sauce|
|酒醉鵝肝 Goose liver in Huadiao wine|
|酒醉乳鴿 Pigeon in Huadiao wine|
|菜乾豬肺湯 Dried bokchoy and pig's lung soup|
|紳士雞 Gentleman's chicken|
Other dishes that weren't bad but not a wow:
|Stir fried Hangzhou Tiger Chillies with thinly sliced pork and scrambled eggs|
|大澳三寶 Deep fried vegetable trio|
|水煮魚 Sichuan fish pot in hot oil|
While execution wasn't perfect in every instance, the variety here made for an enjoyable experience. A great option if you're in the vicinity. And if you're into name dropping, the chef is apparently the apprentice of a famous chef from an established Chinese resto group in Hong Kong and has won quite a few awards.
G/F, Wang Fung Building
31A-B Chi Kiang Street
To Kwa Wan