The Day Before Christmas Eve @ King Restaurant 帝皇樓 (Macau)

I was drinking champagne with my girlfriend on Saturday night when the topic of how I would spend my Christmas came up (she knew that my family is holidaying in Korea).

I had intended a quiet holiday with a zoo photo session on the weekend after Christmas. I even got the 70-200mm lens cleaned but things changed the very second she asked, “Macau?”

Macau sounds about right. I was craving the clay pot rice with waxed meat which is now in season. Besides, another friend had brought 100kg of food item (keeping it a secret for now – see tomorrow’s post) from Tasmania into Macau and I didn’t want to miss this feast. My air ticket cost less than the promised treat 😉

Come Sunday morning (a few hours later), I was booked to fly to Macau on Monday, 23rd December 2013.

Click on pictures to view in full and for some commentary:

By the time I reached Macau, it was almost dinner time and so I went straight to the dinner venue instead of checking into the hotel first. I haven’t stomached any food since Uncle Leong’s so I was a little famished. We ordered a pot of Beef Brisket and Radish Udon Soup but I requested the udon (Japanese noodles) to be changed to Egg Noodles. I don’t know if I was hungry or tif it was due to the cold weather, but this pot of noodles was simply amazing! Delicious clear beef stock and very tender pieces of lean brisket to boot stirred my appetite. I had 3 and a half bowls of the supposed pre-dinner snacking.

Click on pictures to view in full and for some commentary:

After the beef noodles, we got back to the hotel to wash up and got ready for DINNER! Yes, eat again 😀

T'is the season to be jolly...<br />Pre-dinner drinks - Dom Perignon 2002 and 2004.<br />It'll be an hour before dinner starts.

T’is the season to be jolly…
Pre-dinner drinks – Dom Perignon 2002 and 2004.
It’ll be an hour before dinner starts.

My friends spoke Cantonese and tell me the name of dishes in that dialect so I can only try to interpret them in English. Chinese food looked similar but a little fine tuning in seasonings can make the dish completely different in taste.

Click on pictures to view in full and for some commentary (appetisers):

Main course.
Click on pictures to view in full and for some commentary:

Semi dried version of Oyster, deep-fried to shiny golden brown. Fat and moist inside with a crisp slightly chewy texture outside. A tasty different take in preparation.

Semi dried version of Oyster, deep-fried to shiny golden brown.
Fat and moist inside with a crisp slightly chewy texture outside.
A tasty different take in preparation.

The soup and ingredients were served separately. I put the small bird in to freak you out, lol... This bird is not pigeon, it could be quail, I'm not too sure but the size is about that of my clenched fist. The broth was simmered with these poultry and lean pork cubes. Very clear and tasty without traces of oil.

The soup and ingredients were served separately.
I put the small bird in to freak you out, lol…
This bird is not pigeon, it could be quail, I’m not too sure but the size is about that of my clenched fist.
The broth was simmered with these poultry and lean pork cubes.
Very clear and tasty without traces of oil.

Click on pictures to view in full and for some commentary:

This Yam coins were fantastic! It had a creamy centre stuffed with diced scallops and prawns.

This Yam coins were fantastic!
It had a creamy centre stuffed with diced scallops and prawns.

Sweet & Sour Pork. Capsicums, Oniions and Pineapples added sweet and tang to the well executed crispy fried pork pieces.

Sweet & Sour Pork.
Capsicums, Onions and Pineapples added sweet and tang to the well executed crispy fried Pork pieces.

避風塘炒蟹 (Bi Feng Tang Chao Xie) is the Mandarin name.<br />避风塘 or Bi Feng Tang literally translates as "Typhoon or Storm Shelter" in Chinese.<br />Bi Feng Tang (Mandarin) or Bei Fung Tong (Cantonese), is actually a place in Hong Kong famous for its small eats (港式特色美味小吃).<br />Here, the claws have been de-shelled for our eating convenience but our diners said the taste would be better if the shell was on.<br />My children would loved this service of de-shelling pincers, haha...

避風塘炒蟹 (Bi Feng Tang Chao Xie) is the Mandarin name.
避风塘 or Bi Feng Tang literally translates as “Typhoon or Storm Shelter” in Chinese.
Bi Feng Tang (Mandarin) or Bei Fung Tong (Cantonese), is actually a place in Hong Kong famous for its small eats (港式特色美味小吃).
Here, the claws have been de-shelled for our eating convenience but our diners said the taste would be better if the shell was on.
My children would loved this service of de-shelling pincers, haha…

Kailan or Kale. Quick blanched then stir-fried. Crunchy stems. Clean tasting.

Kailan or Kale.
Quick blanched then stir-fried. Crunchy stems. Clean tasting.

Sweet Pea Leaves with Garlic cloves and Jin Hua Ham shreds.

Sweet Pea Leaves with Garlic cloves and Jin Hua Ham shreds.

Rice and noodles are usually served last or at least near the end of a Chinese meal. The order of serving starchy items last is to ensure that guests are filled and do not go home hungry. A traditional gesture of "humility" from the host, even if  the guests have been served a grand feast.

Rice and noodles are usually served last or at least near the end of a Chinese meal.
The order of serving starchy items last is to ensure that guests are filled and do not go home hungry.
A traditional gesture of “humility” from the host, even if the guests have been served a grand feast.

The King Restaurant was recently awarded with 1 Michelin star headed by 2-Michelin-Starred Chef Cheng Kam Fu. Food was absolutely great and my dinner company, fantastic! 😀

Estabelecimento De Comidas King 帝皇樓 (Macau)
King Restaurant
Address/地址:澳門澳门南灣商業大馬路友邦廣場地下 G05-G07
G07, G/F, AIA Tower, 251A-301 Avenida Commercial De Macau.

Tel/电话:(+853) 2875 7218/ 2875 7396

Operating hours:
Lunch: 11.30am – 3.30pm
Dinner: 6pm – 11pm

Happy holidays 🙂

Click on links below to see other foods from King Restaurant:
Estabelecimento De Comidas King 帝皇樓
Macau, Just Do It

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Comments
5 Responses to “The Day Before Christmas Eve @ King Restaurant 帝皇樓 (Macau)”
  1. wingedprisms says:

    it worked – the bird freaked me out! but I want the Yam coins.

  2. BG says:

    ahhh… the deep fried oyster looks delicious. I have never see it SG. Putien has a similar version byt it is clam instead of oyster.

    Dom Perignon 2002, 2004. It is heaven !

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