Premium Teochew Cuisine - Abalone and Sea Cucumber

The decoration design of the restaurant is simple and elegant, with a bit of Chinese color, the distance between tables is spacious, the seating is comfortable, and the waiters are courteous and courteous. Baked Bacon with Thick Mushrooms The chef baked the bacon soft and seasoned enough, and tasted tender enough. It was served with cabbage as a side dish. Stewed sea cucumber with thick mushrooms The sea cucumber is thick and thick. Cooked by the chef, the thick mushrooms and sea cucumber are cooked very seasoned and soft. The sea cucumber has a collagen taste and gelatinous texture. Sauce platter The platter has pork large intestine, pickled goose, goose red and pickled tofu, very rich, pork large intestine no flavour, good food, other pickled goose is good. Shantou pan-fried oysters The oysters are crispy enough, and the plump oysters are big and crispy. Teochew-style fried shrimp and dates The shrimp and dates are fried until golden brown, the skin is fried to a crispy texture, and the shrimp meat inside is tender. Congee with square fish and oysters The portion of plump oysters is quite large. The square fish is delicious. A nest of oyster congee can be divided into 8 bowls. Fish sauce dipped flower snails The chef removes the snail meat for cooking early, eliminating the need for customers to dig out the snail meat. Fresh snails are fresh and sweet. Trendy House (Causeway Bay)