Saturday, May 6, 2017

Lee Lo Mei & Dragon Noodles Academy @ Hong Kong

Classic Hong Kong cuisine reinterpreted to channel contemporary cool: Check out Lee Lo Mei's claypot salted egg yolk rice, crusty & fragrant, crowned with pork head meat sausages & sweet soy sauce, coupled with creative cocktails like the Bloody Victoria (Bols genever gin, tomato juice, shaoxing wine-infused kaffir lime leaves, chillies, anchovy spice salt) & Brittle Fashioned (peanut butter rum, shaoxing wine reduction, chocolate bitters), served in a intricately colourful & vibrant setting ...

... followed by Dragon Noodles Academy's rock lobster claw lo mein, submerged in a soup whose stock is boiled with whole lobsters, carp & sea bream, finished with mirepoix & brandy, complemented by cocktails like the Kungfu Milk (blended with nutmeg & condensed milk) & Gwei-Lo pale ale, in a sleek, stylish space.


8 comments:

  1. Wowwwww!!! All those lion heads, must have cost a bundle!

    ReplyDelete
    Replies
    1. Suituapui: not too bad by Hong Kong's standards (especially in this neighbourhood!) ;)

      Delete
  2. Looks both fun and tasty.

    ReplyDelete
    Replies
    1. The Yum List: yep, some bright ideas here ;)

      Delete
  3. Hmm..... Do you know that Lee Lo Mei is not a very good word if pronounced in Cantonese? @_@

    ReplyDelete
    Replies
    1. Choi Yen: ooops! no, i don't speak cantonese, unfortunately (i wish i did!)

      Delete
  4. This restaurant looks very interesting indeed. I have bookmarked this place as I will visit Hong Kong soon.

    ReplyDelete
    Replies
    1. Twilight Man: yay! hong kong does have tons of good eateries to check out ;)

      Delete