Our little group of foodies gathered at Hoi King Heen (B2, Intercontinental Grand Stanford, 70 Mody Road, Tsim Sha Tsui) one last time with Lady Agar, who is due to fly off to new horizons in just a couple of days. Hoi King Heen is highly praised by a few local foodies, and I was curious to see what the hype is all about. There was (as usual) too much food, so a few of us left with doggie bags - not that the dishes were out of proportions, but I think we pre-ordered quite generously. Overall, we had a pretty good meal and the service was swift and coordinated. Now would I rate this place as one of the top places in town for Cantonese food? Maybe more likely in the top 25 than in the top 5... none of the dishes was bad or really disappointing, but the use of MSG and chicken powder was quite obvious in some of them. Quite a few dishes had a very similar appearance, due to the omnipresence of little balls of everything - winter melon, papaya, cantaloupe... *yawn* No one had probably made so much use of a cuillère Parisienne since the 80s...
|Braised winter melon stuffed with black olives and preserved veggies|
Quite a spectacularly beautiful dish, shaped like a bunch of grapes...
Looking too neat and tidy to be honest... and what's with the aluminium foil!?
|Beggar's chicken, deboned - where is the stuffing??|
Braised beef with papaya
A very good dish. Tasty chunks of beef, very tender from the long braising and helped by the enzymes in the fruit, in a tasty (MSG?) gravy... but what's with the fruit balls!?
|An Elf-esque swoosh on my plate :-)|
At first I thought someone had mistakenly ordered turnip puffs for dessert :o)
These were ok. The puff pastry was flaky and buttery, but the filling was a bit too thick and was probably enhanced by synthetic vanilla.
|Almond cream with egg white - one of my favourite desserts :-)|
This was whipped up tableside by the staff... amazing (never seen this elsewhere). The texture was very nice with a decent almond flavour but the cream was too sweet for my taste.