Arrived Melbourne
on 9th Feb, the eve of Chinese New Year; just in time to catch the reunion
dinner. Lesson learned, I will try not to catch night flight if possible really
suffering I can’t sleep throughout the whole journey and the next day I was
like a zombie. Sigh, I was the last to leave coz I have no choice but to work
until Friday 8th Feb because no more leave for me sob sob.
After checked out from airport, all I really want to do is
have a good sleep. I only had a nap then woke up went out for a quick bite and
back to freshen up and get ready for dinner aka Big Makan. The Chinese New Year Eve Reunion Dinner is important so i try not to be late. We had our reunion dinner at
Shark Fin Inn City Restaurant, Melbourne. Eating out during CNY is common since nobody like to
cook and get messy.
Restaurant was fully booked on that day, both ground and
first floor were pack and have to open additional table. In between the dinner
there were entertainment like lion dance and also Elvis singing all the oldies with
his backup dancers. Most of the restaurant patrons would give Ang Pows to the
lion dance troop and also some to Elvis for his hilarious performance.
I didn’t really take many pictures during the dinner but
still, looks like I am the only one who took the most pictures the rest just eat,
drink and talk. So I have limited pictures to choose for this post.
Lou Sang the Malaysian way in Aussie |
Lou Sang the Malaysian way in Aussie waa….
We had Salmon
Yee Sang, fresh salmon of course with red sauce = nice
Crispy Suckling Pig, Deep Fried Prawn Ball and Jelly Fish,
the suckling pig is too fat but the skin is crispy, the prawn ball is so so
only sort of like standard la when you had the Deep Fried Prawn Ball during dim
sum. Jelly Fish errr… not so crunch bit soft.
Caramelize Walnut Chicken & Prawn |
Caramelize Walnut Chicken & Prawn. This is good, I
like the crunchy caramelize walnut I only got a few. The prawns were fresh and
sweet stir fried chicken, sweet peas and french beans. This dish is light and I
like it because its without much gravy and corn starch.
Shark Fin Soup with Dried Scallops and Chicken. This is
the restaurant signature dish. I find that the Shark Fin Soup ‘geli’ and so
thick as I am not a fan of shark fin. So skip.
Live Lobster with Ginger and Shallot. Not too bad. The seafood in this restaurant in general were fresh. I think the best cooking for Lobster is either steam or bake without any seasoning just plain then only can taste the sweetness and juiciness of the Lobster. Mind you if the Lobster in not so fresh please cook it on another style.
Steam Live Coral Trout (Chat Seng Pan in Cantonese). Steam
fish with head and tail attached is a tradition or a must. Fish is fresh and
the soya sauce is just right, not too salty and don’t take like too much msg in
it.
Braised White Abalone with Chinese Mushroom. Abalone is
quite big and thick but its quite dry there is not enough abalone sauce or
gravy. Nevertheless I finished the whole abalone and mushroom.
Combination Glutinous Rice. I was so full after eating the abalone.
Only had like 2 spoon of rice.
Braised Ee-Fu Noodle with Preserved Vegetable and Shredded
Meat was not so good.
It was a bit tasteless, cold and soggy. I only had a
mouth the rest remain untouched.
I feel that the dishes could be better, perhaps they cater for such a big group that night and maybe lack of staff so some of the dishes were bit below par. The entertainment was good, the lion keep dancing around to collect as many ang pows that they could and some patrons even danced when Elvis was singing rock n roll. Overall we quite enjoyed ourselves.
Tel: (03) 9662 2681 / 9662 2552
Addressl 50 Little Bourke Street, Melbourne
Melways Ref: Map 1B, U4
Operating Hours:
Mon - Sat: 11.30am - 3.00pm & 5.30pm - 1.30am
Sun: 11.00am - 3.00pm & 5.30pm - 1.30am
Hey! Just found your blog, it's so great!
ReplyDeleteCheck out mine sometime if you'd like xx
AIMEROSE BLOG
Hi Aimerose,
Deletethanks, checked out yrs too :D
cheers,
Sunshine Kelly