Wonton and dumpling were alright, roasted meat was better at Kam’s Goose in Wanchai for example. On the whole, not bad but nothing very special. Maybe will try another branch of Ho Hung Kee to compare next time. The Causeway branch has 1 star Michelin. I have to say it was still much better than the restaurant it replaced before (it was congee shop too, I forgot the name).
Service was efficient, the lady near the entry took care of our luggages instantly and gave us a tag.
This version at HHK was a bit bland. I don’t know if it is due to a bad day, or have they braised it long enough with the broth. I have eaten much better with more aromas.
I don’t see this dish very often. I think it’s quite an awesome dish, to use an ingredient that one throws away nowadays. But I guess in the past, people tried to eat everything. From what I understood, it takes a lot of time to prepare the pomelo peel and to get rid of its bitterness.
Do you have a lot of Shatianyou pomelo in SE Asia?