thewanderingeater:
Braised pork belly with supreme black vinegar (龍軒東坡肉)
thewanderingeater:
Roasted crispy suckling pig served with spicy yellow mustard and sweet chili oil (化皮乳豬件)
thewanderingeater:
Interior
thewanderingeater:
Braised chicken with foie gras in Hua Diao wine (花雕鵝肝扣雞)
thewanderingeater:
Stewed lamb loin with Matsutake mushroom and lotus seed (松茸蓮子扣羊柳)
thewanderingeater:
Sautéed prawn skewed with Jin Hua ham and vegetable (金腿碧玉簪蝦球)
thewanderingeater:
E-fu noodles with sea cucumber and fried leeks (京蔥海參燴伊麵)
thewanderingeater:
E-fu noodles with sea cucumber and fried leeks (京蔥海參燴伊麵)
thewanderingeater:
E-fu noodles with sea cucumber and fried leeks (京蔥海參燴伊麵)
thewanderingeater:
Petit fours - Coconut red bean jellies and sesame cookies
thewanderingeater:
Petit fours - Coconut red bean jellies and sesame cookies
thewanderingeater:
Stewed lamb loin with Matsutake mushroom and lotus seed (松茸蓮子扣羊柳)
thewanderingeater:
Roasted crispy suckling pig (化皮乳豬件)
thewanderingeater:
Amuse bouche of fried anchov, Japanaese yam and fish sauce
thewanderingeater:
Beautiful orchids at the table
thewanderingeater:
Pouring Early Spring Long Jing
thewanderingeater:
At our table at Tin Lung Heen