Wasabi Marinated Black Fungus (芥末雲耳) is refreshing and out of my expectation.
Cold Tofu Salad (秘汁凍豆腐). The cook can change a simple Tofu to a dish of specialty. On the top, it is deep fried garlic.
White Fungus and Coconut in Soup (雪耳椰子湯) is not special but a good soup.
Sichuan Spicy Chicken Cubes (四川辣子雞丁$88) is not bad, but is not recommended to order in next trial.
Sweet and Sour Pork with Mango and Young Ginger (香芒子羗脆肉脯 $78) is the signature dish. It is praised higher than it should have.
Skyview Garlic Crispy Chicken – half (天外天金沙雞 $98)
Soup with Minced Pork and Deep Fried Crispy Rice (上湯肉碎泡炸飯$138)
Soup with Minced Pork and Deep Fried Crispy Rice (上湯肉碎泡炸飯$138)
Dumplings with Black Sesame Paste in White Sugar (擂沙芝麻湯丸 $18), the sugar is white in color.
Dumplings with Black Sesame Paste in Ginger Soup - 4 pieces (薑茶芝麻湯圓 $38) The soup is not too strong in ginger taste.
Chinese style wall-mounted.
Silver metal chopsticks
The door bell (The Tin Oi Tin label has been taken away, please note.)
Tin Oi Tin Restaurant (The Sky View Restaurant) 天外天中菜館 14A,
C & D Riviera Mansion, 59 – 65 Paterson Street, Causeway Bay, Hong
Kong. (3 minutes walk from MTR Causeway Bay Station Exit E) 香港銅鑼灣百德新街59-65號濱海大廈14樓A室 Tel: 28810338 Opening Hours: 1130 - 2330 Daily Style: Peking / Guangdong Average spending: $200 Date: January 2007 Remarks: English menu is available. If you have more than 4 persons, table cannot be allotted close to window.
We
want to visit Lan Kwai Fong thereafter; we have an early dinner at
1830. This Tin Oi Tin is located at the top floor of a residential
building at the waterfront. To our surprise, the restaurant is not too
small. One point, which must be mentioned, is that from the restaurant
we can have spectacular Victoria Night scenery without any other
buildings in the front. It is of course the best place to see Fireworks
in festivals. Decoration and lighting give us a comfortable and relaxing
feeling (mainly because of the view). Service is good and waiters are
amiable.
Since we have 6 persons, we can order more dishes. They
are Wasabi Marinated Black Fungus (芥末雲耳), Cold Tofu Salad (秘汁凍豆腐), White
Fungus and Coconut in Soup (雪耳椰子湯), Sichuan Spicy Chicken Cubes
(四川辣子雞丁$88), Sweet and Sour Pork with Mango and Young Ginger (香芒子羗脆肉脯
$78), Skyview Garlic Crispy Chicken – half (天外天金沙雞 $98), Clay Pot Baby
Chinese Cabbage in Soup (砂窩娃娃菜 $68), and Soup with Minced Pork and Deep
Fried Crispy Rice (上湯肉碎泡炸飯$138). Desserts are Dumplings with Black
Sesame Paste in Ginger Soup (薑茶芝麻湯圓 $38) and Dumplings with Black Sesame
Paste in White Sugar (擂沙芝麻湯丸 $18). The bill is about $1,300 (average is
$210)
It is the first time to eat “Wasabi Marinated Black
Fungus”, which should not be too difficult to cook. This Marinated Black
Fungus is really a good antipasto and is refreshing. In “Cold Tofu
Salad”, it has added deep fried garlic to augment the taste. Besides,
the soy sauce is special and completely changes Tofu from a simple food
to a dish of specialty.
“White Fungus and Coconut in Soup” is
like a homemade one. It is not too exceptional but really a good soup.
“Sichuan Spicy Chicken Cubes” should be a very spicy dish as there are 2
pieces of Red Chili in the menu, but it is not too spicy in my sense.
Though the appearance is attractive, it is suggested not to order this
dish next time. There should be more other dishes worthwhile to try.
“Sweet and Sour Pork with Mango and Young Ginger” is claimed to be the
signature dish. It is not so impressive. If it is not a signature dish,
we should have surprise.
“Skyview Garlic Crispy Chicken” is as
high standard as similar one in other restaurants. The skin is crispy
and the chicken is fresh. “Clay Pot Baby Chinese Cabbage in Soup” is of
high quality as quite a lot of dry scallop has been added. The portion
is also big. “Soup with Minced Pork and Deep Fried Crispy Rice” is
special to me. The combination of soup and crispy rice is quite
spectacular, tasty and is worth to pay $138.
Overall performance
(view, taste, service and price) in Tin Oi Tin is outstanding. The
restaurant is fully booked. From the dishes ordered by diners in other
tables, it seems that they are prepared before arrival and have ordered
quite a lot of their favorites. They should have got the word of month
beforehand. Tin Oi Tin is in my re-try list already.
