Skp Delicious Minnan Cuisine

The Minnan restaurant downstairs at SKP is already quite good, but this one on the 6th floor of SKP is on a whole new level - you truly get what you pay for. The decor is understated luxury, giving off Michelin vibes and creating an extremely comfortable atmosphere. Two appetizers. The Tu Sun Dong (earth worm jelly), a famous Fujian delicacy with an intimidating reputation, has a chewy texture without any odd smell. It's much better than what I've had on the streets of Fuzhou. The Five-Spice Roll perfectly captures the authentic local Fujian flavor, with prominent five-spice notes and complex taste layers that brought back wonderful memories of Fuzhou and Quanzhou. The Xiamen Crispy Taro Balls have smooth, not-too-sweet taro filling with just the right flavor. The Xiamen Ginger Duck features firm, tender duck meat with a sweet and salty taste accompanied by the fragrance of ginger. Compared to Quanzhou's popular ginger duck shops where the spiciness is more intense, this version is milder and, in my opinion, tastier. The original Scallion Oil and Meat Gravy Baked Taro has a smooth yet slightly grainy texture that's quite magical. The flavor of the scallion oil meat gravy is absolutely divine. The Boiled Dongshan Baby Squid is an impressive dish - the freshness and tender-chewy texture of the squid is top-tier. Despite being called "boiled," it has only a hint of spiciness, allowing the natural deliciousness of the ingredients to shine through. The Steamed Hairtail with 15-Year-Old Radish features delicate, thick fish meat, while the aged radish is prepared similar to a vegetable bed, enhancing the fish with its savory flavor. The signature Minnan Braised Noodles can be described in one word: "fresh." When eaten with the baby squid, it's absolutely amazing. The Da Hong Pao Oolong Tea Fresh Milk Pudding is smooth and refreshing, with the distinctive flavor of Da Hong Pao tea - you can eat plenty without feeling overly full. The service exceeded expectations. With each dish, the server would provide an introduction. When I casually mentioned that "eating noodles without garlic means missing half the flavor," a passing manager overheard me and shortly after brought over some peeled garlic cloves - I was truly touched.