Date
14 December 2017
The Tasting Room offers authentic Cantonese dishes. Estabelecimento De Comidas Lou Kei Hoi Sin's quality control is the secret of its success. Photos: Openrice/Marccia07, Instagram/nick_spacen80
The Tasting Room offers authentic Cantonese dishes. Estabelecimento De Comidas Lou Kei Hoi Sin's quality control is the secret of its success. Photos: Openrice/Marccia07, Instagram/nick_spacen80

A day in Macau for a good show and great food

Thanks to a show brought by Japanese choreographer and multidisciplinary artist Hiroaki Umeda, I spent a whole day in Macau.

Of course, I would not waste the chance to eat great food.

For lunch, I  went to The Tasting Room, a widely acclaimed French restaurant with two Michelin stars, to see how good its new chef is.

The set meal of five dishes I ordered turned out to be greatly satisfying.

The appetizer, carpaccio, a dish of thinly sliced raw sea bass, was very fresh. It was followed by a cold soup with two medium-sized red shrimps and tasty asparagus that proved the chef was very good at selecting the best ingredients.

The main dish, crawfish, showed the ingenuity of the chef. It was squashed and mixed with egg whites and tasted crispy on the outside but very soft on the inside.

As for the beef dish, I have to say it was a little overcooked. The dessert comprised six different kinds of dim sum.

In general, I would say I had a really abundant meal at a good bargain since it cost me only HK$588 except for the wine, and I also enjoyed the top-class dining atmosphere and service.

As a result, I still did not feel hungry by 10 p.m. when the show ended.

I decided to have something light, and my choice was Estabelecimento De Comidas Lou Kei Hoi Sin, which is famous for its Cantonese-style food.

Its noodle with shrimp eggs was excellent, and the bamboo pole noodle, or jook-sing min in Cantonese, which is made through a process involving the chef riding a bamboo log to press the eggs, flour, and other ingredients together, offered a unique taste.

And of course there was my favorite — congee that mixes rice with ribs, black moss and dried duck gizzards, although I would prefer it using less monosodium glutamate (MSG), a flavor enhancer commonly added by chefs in the Canton region.

Lou Kei’s quality control of its food is no doubt the secret of its success. With several branches in Macau, it deserves to be called one of the most successful restaurant chains in the city.

This article appeared in the Hong Kong Economic Journal on May 31.

Translation by Taka Liu

[Chinese version 中文版]

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TL/YH/RA

HKEJ columnist; art, culture and food critic

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