Growing Boy from rounding up a gang of friends for another night of snake soup dinner at our favorite private kitchen in town last week.
A number of us have come here a few times before, so we became quite familiar with the repertoire of classic Cantonese dishes prepared by the chef-in-residance Master Tak. Our host graciously took up the responsibilities to sort out the menu with the chef in advance, picking out a few dishes from that list of tried-and-true dishes.
something we have tried here for the first time a few months ago. Once again, scores of Chinese delicacies, including abalone, fish maw and sea cucumber, was combined with pork, pig tendons, ham and goose feet, which was slow simmered to become the ultimate stew in southern Chinese cuisine. I secretly hoped there's enough leftover so I could take away some for the next day, but everyone just spooned up every bit of the sauce left on our plates and inside the pot, with rice or just on its own.
I Luv Lubutin.
Overall this was a satisfying meal. A bit of a splurge yes, but for the quality of cooking and ingredients, I think it's well worth it. Now I am hoping for a repeat when it gets colder - there's nothing I want more to warm me up than a bowl of perfectly cooked snake soup in the coldest winter days.
More photos on my Flickr album: https://www.flickr.com/photos/g4gary/albums/72157660865572179
When? November 23 2015
Menu Highlights? Traditional Tai-shi Five-snake Soup (太史五蛇羹)
2004 Champagne Delamotte Blanc de Blancs
2008 Champagne Roses de Jeanne Cote de Bechalin
2006 Selbach-Oster Bernkasteler Badstube Riesling Auslese
Kaeikura Daiginjo, Suehiro Sake Brewery, Fukushima Prefecture (嘉永藏大吟釀 - 福島県 末廣酒造)
1990 Maison Camille Giroud Pommard Premier Cru Clos les Epeneaux