TIEN HSIANG LO

Most of the dim sum here are from Suzhou and Hangzhou. The scallion pancakes and eel noodles are delicious. The shrimps are big. The clay pot braised pork tastes good and is not greasy.

The service attitude is very good, the dining environment is very elegant, and a calligrapher is invited to write the menu. The chef will also appear at the end to greet everyone. Maybe it is a Michelin star sign, so I had high expectations. After tasting it, I think it is okay, but it may be different from my expectations.

This Michelin one-star Cantonese restaurant also serves morning tea for me. I arrived at noon and ordered a few side dishes, a bowl of eel noodles, and a dish of braised pork. They all tasted good, with the flavor of mainland China.

The store is not big, with elegant decoration. The food is Jiangsu and Zhejiang cuisine. In general, the quality is quite good, but some individual dishes are a little disappointing. The drunken chicken lacks the strong wine flavor and is cut too finely. I personally feel that the vegetarian goose bean curd skin is a bit tough. The Dongpo pork is good and the cooking method is fragrant, but the pork is not fat enough, which is unhealthy anyway. If you try it, the oil will be more fragrant and it can be mixed with rice or rice noodles. It is first-class. The eel slices are fried thoroughly and crispy. The Longjing shrimp is relatively weak, the shrimp is not chewy enough, the tea flavor is not obvious, and the whole dish lacks characteristics. The green beans and bamboo shoots are fresh, but the beans are too small.

A highlight is that the dishes ordered that day will be personally written into a scroll by a calligraphy master for guests to take home as a souvenir.