Tag Archives: Cantonese

聚宝乳鸽王 – 北京路,广州

Advertisements

When you come to Beijing Lu of Guangzhou, a shopping haven for most people except me (cannot find my size here lah), you have to try this famous roasted pigeon place more popularly known among the locals. I remembered the first time trying roasted pigeon at another place in Guangzhou, I was like why must I eat a pigeon?!?!?! I have chicken, duck and goose already, why pigeon?!?! After trying, then I know why. I thought, so small, where got meat? No lor, the meat is quite substantial when you have one whole pigeon yourself. And the best thing is, if done properly, it’s very tender and juicy.

It wasn’t difficult locating this restaurant which is on the 4th level of one really old and dirty building. Just have to ask around the locals or the security guards who are around the whole of Beijing Lu. the lift is on the 2nd floor and when you take the lift to the restaurant, the door opens to the restaurant immediately. As expected, it was crowded, so I had to share a table with a mother and daughter. I looked around for food samples and then ordered what I presumed to be good for my taste buds.

The signage inside the restaurant
See how crowded the place is... This is only on one side..
First up, order the tea of your choice. I just love making my own tea in a little tea pot and small cups. So traditional.
The main dish appeared first. A roasted pigeon cut into 2 halves. These are farmed pigeons btw. Not roadside ones. ;P
Succulently juicy and tender... love it much much... ;P
Xiao Long Bao... One of the other attraction there. Skin was thin and loads of fillings.
The way to eat Xiao Long Bao is, bite of the side and let the soup flow out onto the spoon, slurp up the soup, dip the bao into the black vinegar, add some of the ginger strips on top and whack the whole thing into your mouth!
Next up, steamed Carrot Cake.
See the amount of white radish strips inside. Quite a big serving which I had a hard time finishing it...
Lastly, Chan Chun Fun with pork ribs. Chan Chun Fun is like our Cheong Fun or hor fun... a bit mix in between lah. But it does not have taste on its own. It absorbs the sauce which it's cooked in. So usually in restaurants, they cook with XO sauce and in this case, steamed with pork ribs.
yummy!

Rating: 5/5

Taste: Very suitable for Asians. Cantonese cooking is usually quite heavy in taste. Hence this is pretty well done.

Portion: Above average.

Price: All that including the tea came up to RMB$66 only. Which is about SGD$13.20.

RTE: Yes, this coming November I’m bringing a group there. ;P

Location: Very near Lido Hotel. At the beginning of Beijing Lu on the right side. They ran out of cards when I asked for it.

00

CANTON-i @ ION ORCHARD

Advertisements

So last week, I was asked by a friend to go for some food tasting at Canton-i located at ION Orchard. I was pretty excited ‘cos it was my first time to ION since it’s opening dunno when. 😛 It was raining super heavily that day and I was late for half an hour. But was warmly greeted by the Ops Mgr there together with some media people. The Ops Mgr asked us what do we want to try, I told her that we’ll leave it to her to select the famous dishes for us.

Shot from outside the restaurant
Cashier Counter
Very beautiful fabric for the walls

As we proceeded to the VIP section, we felt the place ambience was really nice and comfy.

 The first items to come were the drinks. I was told that 2 of their drinks are pretty hot selling.

Lemon Grass Drink – Extremely refreshing!
Dragon Fruit Drink. Very very refreshing and lumps of the dragon fruit bits can be tasted with every sip.

Then comes the food!!! Yummy!

3 Combinations of Roast Meat ($23.80) – Excellent + Succullent. All very well roasted and the duck is specially roasted in imported Apple wood. Love it!
See for yourself…
Fried Chives With Dried Prawns & Crispy Cuttlefish – All time favourites with all ages. The taste is really exquisite. Try it to know.

Ginger Juice Milk Pudding – Texture is just right. Soft and slightly curdy but melts in your mouth. That’s the way this milk pudding should be made.

Before we left, I had to shoot the row of roasted meats for me to remember! ;P