Savor exquisite Chinese cuisine｜The Mansion (Causeway Bay)

Today with a friend tasted the newly opened Chinese restaurant "Old House" @daaizaakhk located in Causeway Bay Wenyue Hotel, is the most exquisite and best of the Chinese cuisine I have tried recently Quality ingredients also need to meet the appreciation and cooking of Bo Le, the chef here, Master Wu, has been in charge of Chinese cuisine for more than 30 years, working in many famous Chinese restaurants, dignitaries are also his guests, no wonder the dishes are so excellent, and the service standard is excellent, really make people want to book next time before eating 🫶 ▪️Jiangxi Tofu • Golden Sand White Rice Fish The tofu is fried until the outer layer is super crispy and the inside is very tender. The top layer of the tofu is covered with seaweed, which makes the tofu more fresh. The small white rice fish is surrounded by fresh salted egg cooked sauce ▪️Mansion Buddha jumping wall The Buddha Jumping Wall here is a must-try recommendation. It is different from the usual Cantonese Buddha Jumping Wall. It uses the rich soup of Fujian cuisine, adds Guyue Longshan 20-year-old flower wine, premium Jinhua ham to boil fresh juice, hoof gluten and pigeon Eggs and other slow-fire stew, along with South African dried bacon, pork ginseng, Jinshan hook wings, Yunnan Jinhua ham, sheep's belly mushrooms, dried shrimp, old chicken, snail head, red meat, lotus seeds and other stews, the soup is full of gelatin and rich fragrance ▪️ Crab yellow silver needle stewed jade belt The rich crab roe sauce is full of freshness and richness, paired with the browned outer layer, the soft and fresh meat of giant scallops, the two flavors are so matched ▪️20 Years Gu Yue Longshan Flower Carved Egg Steamed Tiger Prawn Balls Surprise work, the taste and fragrance of flower carvings is amazing The taste is so mellow and rich fragrance, tiger shrimp ball meat crispy very bouncy, the taste is the freshness of shrimp and flower carving fragrance, steamed egg is more exciting, absorbing flower carving and shrimp freshness, every bite is smooth ▪️ Silk sweet and sour pork The crispy pulp of the outer layer of sweet and sour pork is different, especially thin crispy and juicy skin, the meat uses semi-fat and lean plum head meat, soft and loose, the sauce is sweet and sour to just the right, accompanied by fresh pineapple, onion and red pepper, authentic sweet and sour pork delicious ▪️Fried overnight fresh unicorn fish Using a bit like Japanese standing scale grilling method, with Chinese ingredients presented, the fish skin is fresh and crispy, the unicorn fish after an overnight fresh processing method, the meat fish oil is rich and tender, plus onions, fresh soy sauce and cooked oil, the taste is really excellent ▪️ Shrimp and flower jelly thick chicken soup • Mixed vegetable seedlings • Handmade ramen This chicken broth is rich and fresh, full of collagen sticking to the throat, large pieces of flower gelatin put on shrimp to add freshness, with bouncy handmade noodles, perfect match ▪️Taro stewed with fresh milk The dessert at the end is just as wonderful, the milk of stewed fresh milk is as rich as milk just driven from the cow's body, rich texture, with smooth beaten fresh taro, very warm and delicious just like the taste of mother 🏠Mansion (Causeway Bay) 📍3/F, Question Moon Hotel, 388 Shepherd Road, Causeway Bay #daaizaak #Chinese cuisine #Cantonese cuisine #Chinese cuisine #Causeway BayFood #CausewayBayChineseCourse #CausewayBaySunMoonHotel #kol #koc #foodkol #foodkoc #blogger #hkfoodie #food #foodie #foodlover #hkfood #hkfoodblogger #foods #HongKongFood #CameraEatFirst #EatGoodEveryday series #lonely gourmet #commoner middle-aged woman food series