Central is a place for Hong Kong people to enjoy fine dining 🤌Part III

                 —— 𝟭𝟭𝟭𝟭 𝙊𝙉𝙀𝙎 𝙍𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩 Part III - Fine Dining for Hong Kongers🤌 ✨Consomme Inspired by a seafood shop in Wong Lok Street, Sheung Wan This is a dumpling made of full ingredients in a large mussel-shaped bowl Served with a piece of sea cucumber crisps and served with the mushroom soup in a teapot Wanted to say this is incredible! First the mushrooms used the tea leaf method to air dry and then stew for 10 hours Before the mushrooms are put in the baked taste will not have a sour taste The soup also used chicken, pork bones, vegetables, sea cucumber, conch, dried shrimp and dried shrimp So the soup has a very seafood fragrance completely into the flavor🤩 The dumplings are very full of ingredients with sea cucumber, snail head, insect fungus flower, bamboo shoots and white wine cooked mussels Personally, I like the dumplings. The thin skin and filling make you eat the tenderness of the ingredient sea cucumber The chewy mouth of the snail head The bite of the insect fungus flower The aroma of white wine pours out🤌 Make the whole combination taste even better✨ Also the dumplings are served with homemade sea cucumber crisps look imitating the left northern pot stickers You can eat it/soak it in soup. It's actually really special. It's a bit like Japanese dried shrimps 🤣 Served with soup to become a little soft is delicious love 💞 ✨Meat Inspired by the old-style wedding banquet at the Dragon and Phoenix Auditorium to eat suckling pig Reinterpret the way of eating suckling pig using 3 parts and 3 cooking methods: 1️⃣68 degree slow cooked suckling pig with crispy skin Since the original roast pork was roasted with rosewood To increase the rose aroma the waiter will spray the perfume bottle with litchi rose syrup You can see the perfume bottle is very pink because it was taken from rose braids After spraying it really smells very special and immediately very appetizing🤭 2️⃣ Black hair pork char siu roll I used pork neck and back to make marble pattern. It's so tender and gluten-free. It's delicious! There are carrots with radish sauce under the char siu. They are cooked with white carrot juice. It is very sweet and flavourful 3️⃣ Three layers of Dongpo meat Inspired by Pork Leg Ginger cooked with old-fashioned Bazhen sweet vinegar Sugar steamed fresh orange peel pretending to be chan pi and added charcoal The plate was painted with pineapple purée caramel apple and Japanese plum sweet and sour sauce Plus Japanese tomatoes are next to thirst sweetness super high! ✨Tofu Inspired by Gonghe Soba Factory in Sham Shui Po It can be said to be Hong Kong-style soy milk Panna Cotta Because used soy milk to make pudding on top of lotus seed paste said plum Sorbet The soy flavor is very rich but lower in sugar so use white lotus seed paste to enhance the sweetness Add fresh floral osmanthus syrup and vinegar on the side to bring out the sour taste It actually tastes a bit like osmanthus fermented balls🤤 but they are sweet and sour There is also a nice lotus pattern Raspberry Butter Chip on top ✨Dessert box The wooden box holds lychee marshmallows, green pepper vine pepper cake and almond chocolate I didn't expect even snacks to be so characteristic are not eaten combinations The most surprising thing is actually the green pepper vine pepper oil cake💞 The slightly spicy crispy cake is fluffy and not dry and feels quite helpful to clear the greasy breath in the mouth                  —— 📍1111 ONES Restaurant and Lounge 11/F, 18 An Lan Street, Central                  —— #lamchelin #foodie #central #finedining #central #localtour #hongkonggoodplaces #lamchelin_hkfood #lamchelin_finedining #lamchelin_central