We were over at Kowloon Tang for a quick dinner tonight. We have been at this restaurant for lunch & dinner a couple of times and so far their food never disappoint us except for the Taiwanese Braised Beef Noodles (台灣紅燒牛肉麵). Not that it was yucky, it just doesn't taste anything like the Taiwanese braised beef noodles we had in Taipei. Theirs tasted more like five spice brisket noodles.
Tonight, we had braised pork belly with preserved vegetables wrapped in crispy rice paper (梅菜脆皮扣), pork ribs braised in aged black vinegar (陳年黑醋排骨煲) & vegetables in fish broth (魚湯杞子白奶菜). We savoured these with plain steamed rice.
braised pork belly with preserved vegetables wrapped in crispy rice paper (梅菜脆皮扣)
This gotta be their best signature dish though they never claim so. We never had this anywhere else except at Kowloon Tang. Though from its name, you may think it's really greasy & fatty. But no, there was no trace of greasiness and we also didn't feel the fattiness from the pork belly. It was light, crispy and delicious! It's our must-have every time we are over at this restaurant for dinner.
pork ribs braised in aged black vinegar (陳年黑醋排骨煲)
This is the chinese version of braised pork ribs in balsamic reduction. The pork ribs were very tender and sauce was tangy with the right amount of sweetness. It's perfect with a bowl of steamed rice.
vegetables in fish broth (魚湯杞子白奶菜)
This is a very healthy dish. The fish broth is not fishy at all. In fact, as I was sipping the fish broth, it somehow brought back those fond memories of 家嫂魚片米粉湯 , a famous sliced fish noodles soup in Singapore. I missed Ka-Soh sliced fish noodles soup & I missed munching into those crispy deep-fried pork lard bits that they provide as side dish! YUM!
They have an extensive western desserts menu but I just find it too weird to have western dessert after a chinese meal. Maybe I am old-fashioned and inflexible. Thus, I ordered chinese almond tea from their limited choices of chinese desserts. No photo, as it looks just like milk in a bowl.
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