Restaurant Week is back. I wanted to go last time but didn't have time. This time I quickly made an appointment for Saturday. I slept in and there were already several tables. I reported the reservation number and took the reserved seat. I was given a menu to check.
I chose the common chicken feet, spare ribs, tripe, cordyceps flower and dim sum durian pastry, ice skin lava, egg tarts, barbecued pork buns and desserts mango sago, pudding. I didn't dare to order more for fear of waste. There were only two people with average fighting power. I barely finished them.
The overall level is online. Tripe, dandan noodles, egg tarts, durian pastry, and mango sago are recommended. The flesh of durian pastry is really not very sweet because it may not be in season. Tripe is well-prepared, crispy and tasty. Dandan noodles are well-seasoned. The egg tart crust is crispy and the eggs are delicate. I don't recommend cordyceps flower because it has an inexplicable smell.
Received service. The restaurant is not large, but the business is good. It is a bit noisy when it is full after 12 o'clock. The waiter's level is uneven. I went to the new normal by mistake. The brother only said that I was wrong and refused to show me the way. Then the tea was served in tea bags. I asked about it and the waiter replied that you can order any tea and ask for the best quality. There were also some very online people who collected the dishes and responded quickly. The answers were very comfortable. It is recommended to have unified training. Overall, I still recommend it!