ABC of good eats, from suckling pig to desserts(2)
I did have a chance to sample the bone marrow on another visit and am happy to report that it hit the spot - soft, creamy and rich. The bone marrow is thoughtfully served with a small spoon, but I think I would have done better with a straw.
As a starter, the mussels in white-wine sauce is an excellent choice. Fresh shellfish are served in a creamy but not overly rich sauce that is perfect sopped up with homemade herb dinner rolls. The other starters included a salt-cod cake with seared scallops and a pan-fried foie gras with gooseberry chutney. They're all good but the mussels were by far the most tasty.
For dessert, we had the chocolate mousse, crme brulee, and the Grand Marnier souffl. The chocolate mousse disappeared too quickly and we had to order another one. It is a chocoholic's dream. Both the crme brulee and souffl are also great ways to end the meal, and are much lighter on the palate.
Eating in a cooked food market isn't for everyone, but while dining there we ran into people we knew and everyone seemed to be enjoying themselves. It's certainly worth a visit. Set lunches are under HK$100 and dinner is about HK$200-300 per person.
