We wanted to give Hung To another try as we couldn’t get the home-styled fish last time around.
Started off our meal with triple-carrot/radish soup (white, green, and orange). A good savory flavor with the long boiled complimentary soup.
Starting off our meal we got the simmered tofu skin with pea tendrils in broth. This bowl was gigantic for our family. The gingko nuts can be hit or miss with people, but it brings a bitter bite to the dish.
Ah! The home style steamed sea bass. The fish was steamed rather well, and the introduction of the red dates was an interesting touch. I thought there might have been some preserved vegetables added to the bass, but nope, mostly the red dates. I’d order this dish again.
Following the fish we got the assorted stir fry whose name I can’t recall. The jicama provided a nice textural crunch, but I found the dish to be on the saltier end.
Lastly we got the braised pork with preserved vegetables. The pork is… quite lean, which is odd for me to see in this dish. This made it more chewy and tough, so bad luck this time around. Usually the fat is mixed in enough to have this luscious meat. However, the sauce was quite nice.
Finishing up the meal was the taro with tapioca dessert soup.
I thought Hung To did a nice job at dinner, was extremely quiet after CNY but that could be due to the impending Corona explosion in Wuhan affecting our air waves.
