|Double-boiled winter melon soup with crab meat on top|
Last night I was invited to have dinner at Fook Lam Moon in Tsim Sha Tsui with some guests from out of town who have known the Tsui family that started the restaurant for over two decades.
|Chicken liver with Jinhua ham and pork|
But I digress. We didn't have any shark's fin at all -- instead we tried some Shun Tak dishes that few Hong Kong restaurants can cook these days. For example, the first dish was a silver dollar coin-sized "sandwich" of chicken liver, Jinhua ham, and fat and lean pork. For a small portion it was full of flavour, and a bit on the fatty side.
|Chicken kidneys that had a smooth texture and delicate taste|
Another appetizer was "thousand layer mountain" poetically written on our menu, but it was really marinated pig's ears that were crunchy.
|Frogs legs with Jinhua ham|
Next up was frogs legs that were chopped and stir-fried with spring onions, carrots and ginger and served with slices of Jinhua ham that had been breaded and fried. The Fook Lam Moon chefs consider Jinhua ham to be far superior than Yunnan ham due to the quality of the pigs.
|Pigeon eggs with crab roe, crab meat and kale|
The last dinner course was lotus leaf rice, that was very fragrant. The rice was first stir-fried with chicken, crab meat, winter bamboo shoots, roast duck, dried scallops, mushrooms and eggs before it was transferred into a giant fresh lotus leaf, wrapped and then steamed. The trick to this dish is making sure the rice doesn't get mushy and so the providence of the rice is important. For Fook Lam Moon, the rice for this dish is from Thailand, but it is only harvested once a season and is grown in high altitudes. Such is the sourcing of ingredients at this restaurant.
|Walnut cakes... shaped like the nut|
Needless to say the portions weren't too big and while I was full, it was just right. The trek back to Hong Kong side also helped with digesting the memorable meal.
Fook Lam Moon
53-59 Kimberley Road
Tsim Sha Tsui