Under Bridge Spicy Crab, Tofu Dessert (2010-01-17)
Gotta have mud crabs in Hong Kong.
I dragged KL to another well-known crab restaurant in Hong Kong
which specializes in cooking crabs smothered in a spicy fried garlic
and shallots mixture. Their crabs are categorized into Small,
Medium, Large and Extra Large at a fixed price. We ordered a
small one whose claw was still pretty sizable. The extra large
ones have claws as big as a person's face!
The Spicy Crab (we chose "Little Spicy") arrived looking pretty big
with all the fried garlic. The meat was of course sweet and firm
and had just the right degree of spiciness for us but a tad
under-seasoned.
The steamed scallops with garlic was good but the garlic was so
overpowering that all I could taste was garlic! I've decided
steamed fresh
seafood of any kind with too much garlic may not be such a good idea as
it masks the sweetness and freshness of the meat.
The pea shoot dish and chicken were very good but also
under-seasoned. They were such big servings that there was
leftover again. Hate it when that happens.
Hong Kong people always cook crabs with ginger or eat something
ginger-ish afterwards, it's a hot/cold/ying/yang thing that I don't
understand but believe in! After the crab dinner, we headed back
to Tsim Sha Tsui to have a tofu dessert in ginger syrup as dessert.
The tofu shop is another well-known and well-established restaurant but after eating their tofu-fa (very soft tofu), I can't say it tasted any different from other stores'.
Under Bridge Spicy Crab 429 Lockhard Road, Causeway Bay Tel: 2573-7698
Kung Wo Dou Bun Chong 100 Granville Road,
Tsim Sha Tsui
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