|The menu placed on the place setting at ABC Kitchen|
|The lamb shank was one of the highlights of the evening|
It's not in the Sheung Wan wet market, but a bit further west at Queen's Terrace, next to Hotel Ibis. On the first floor is a cooked food centre where ABC Kitchen rubs shoulders with restaurants serving Cantonese, Indian and Nepalese, and northern Chinese-style dumplings.
The atmosphere is noisy, with kids running around and the decor isn't much to look at, the area is relatively clean. What sets ABC apart from the others is the red and white checkered table clothes, printed menus at eat place setting and wine glasses.
|So was the lobster thermidor, a special dish offered tonight|
For starters the soup of the day was chestnut soup and it was a bit thin with some croutons and a dash of olive oil on top, though it had the chestnut flavour mixed in with a few other ingredients we couldn't quite decipher.
We ordered three mains and as the staff knew we were sharing, each dish came to the table one at a time. First off was the lamb shank with beans and mashed potato. The meat literally fell off the bone and went perfectly with the dry French red wine we were drinking -- with no corkage.
|A signature dish here is the roast suckling pig and rightly so|
Our final main was another favourite -- roast suckling pig. Served with mashed potatoes and red cabbage, it was also a succulent dish, the meat very tender contrasting with the crispy skin and we made sure we finished the plate practically clean.
|Perfectly executed souffle|
Most impressive was the Grand Marnier souffle. It was quite large and tall, while the inside was cooked through with hardly any wetness. The taste was light and airy with a bit of crunchiness from the sugar at the bottom of the ramekin.
We also loved the pavlova, meringue with a mango sorbet topped with fruits like nectarine, strawberry, blueberry, raspberry, peach and kiwi with passionfruit sauce drizzled on top. The meringue itself was quite good, though a tad too sweet, but a refreshing combination with the fresh fruits and tart passionfruit sauce.
The bill came to HK$934 ($120) for the three of us not including the wine.
|Sweet and tart pavlova with fresh fruit and passionfruit sauce|
|A little boy enjoying each bite of his pavlova|