Sergio is from Embassy. Nice outdoor patio with lots of heat torches. The chicken has a longer lead time in wet weather. Pre-order at least 48 hours ahead in this weather.
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Do you have to pre-order the pressed chicken?
Absolutely.
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They seem to have a lot of them hanging in the kitchen. It’s on the actual menu but we have always pre ordered when booking the res
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A very good meal here, we ordered all the popular dishes, lobster with sticky fried rice, crispy stuffed chicken, sweet and sour pork, steamed kinki, beef vermicelli, stuffed chicken wings, tofu and mushroom, beef brisket curry, golden yolk luffa
Even one of the guys we went with said the Lobster was good and he thinks lobster is gross (cockroaches of the sea)
favorites: Beef vermicelli, Lobster, crispy stuffed chicken, sweet and sour pork, tofu and mushroom, and always #steamedfishforever…
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what was damage with the steam fish(s)? our 1 fish turned out to cost nearly the same as the lobster, 170 vs 180…so the lobster to us was the much better QPR esp if you factor in the sticky rice. prob wont get that fish again
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i didn’t see the bill but the total without T&T was around $600, a third of it being the 5lb lobster.
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Any picture of that dish? 
prices as of last week, all per lbs:
- lobster $36
- crab $38
- turbot $60
- geoduck $68
- kinki $78
- leopard $128
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swimming?
No holding tanks on premises. Pre-order the fresh fish beforehand.
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Each piece of food looks nicely coated with sauce and it doesn’t seem like a lot of sauce is pooling at the bottom so eye test says that it’s at least decent! The dish can look a lot tighter with just enough sauce to coat all the ingredients though.
For example:
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live steamed fish is almost always more than lobster at cantonese spots nowadays.
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Astrea cav on fried crispy things is the move, always. Barring the fact that one may not have a caviar dealer on call or keep some on themselves at all times, I also really liked the curry beef brisket, the kung pao chicken, the seafood pouch in pumpkin soup, the golden yolk luffa, the well-done beef vermicelli, and the steamed red grouper.
@PorkyBelly has the photography thoroughly covered, so I’ll try not to duplicate:
Not a Tea Bag
Through a Pouch Doughy
Cav sold separately
Lobster.
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Did someone say caviar?!?
Also went for CNY dinner this weekend. Saw A LOT of special order dishes.
One table had the whole wintermelon soup. Another had king crab. Another one had the fried sweet /sour prep of whole fish. Someone had a raw lobster course. All kinds of things. Wish we had more of an idea of what is off menu! Or is it something like “oh can the chef do X?”
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Doing a one off for this dish would probably cost an arm and a leg given the time needed to prep the peel and ingredients needed for the sauce…
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check out this new restaurant Kristie and eater discovered!!
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