The typhoon was just away and didn’t disturb our plan to have dinner at Chinese Restaurant of Alumni Association of Queen’s College. The menu was specially designed according to the seasonal ingredients and the weather.
We began the feast on time with the grilled tofu and crab. Tofu was so creamy and mixed perfectly with the crab.
The second course is a classic, Oysters candied by osmanthus sugar. The presentation was so good with the fatty oyster and the osmanthus sugar on top, a perfect golden color. The sweetness of the sugar somehow worked pretty well with the oysters.
Dining at Queen’s, lots of people would think of the delicious luxurious dried seafood soup. However, we got a complete different one, stewed soup with melon, ham, dried fish stomach, conch and chicken feet. With this amount of ingredients, the soup tasted not greasy at all but very sweet.
Fish baked with soy sauce. You may not think about it but it is so special and tasty. The soy sauce was just right for taste. The fish skin was quite crispy and chewy at the same time. Couldn’t wait to eat one more pieces.
Highlight of the night! Steamed crab! It’s almost the end of crab larvae season and the beginning of butter crab season. The cream was so full and tasty with the not-so-loose meat. Awesome!
Golden sand shrimp was a very good one to recommend. The chef only used the egg yolk of salted egg to cook, instead of egg white, and therefore, the taste was not as salty as expected.
You would absolutely find noodles/rice at the end of the dinner. We enjoyed the fried rice in chiuchow style tonight. With olive dish and crispy taro, it tasted slighty salty. Pan-fried noodles with soy sauce, a simple dish with crispy bean sprouts.
Cashew dew was a classic dessert. The chef pan-fried the cashew and ground it to dew. It was not only smooth but rich with cashew flavor. Fruit on the table was watermelon served with a bottle of sweet plum powder. A classic method to enjoy melon.
Address: 120 Causeway Road, Causeway Bay
Opening Hours: Closed on Tues