New restaurants in Hong Kong: Sichuanese and Cantonese dishes done well at Shang Gang Wei
Shang Gang Wei isnt the first restaurant weve reviewed that serves Sichuanese and Cantonese dishes. I still think its an odd mix because the cuisines could not be more different the former is spicy and assertively flavoured, while Cantonese food is known for its subtlety and lightness. But, as at the other restaurants weve tried, it works at Shang Gang Wei as long as the dishes are eaten in the right order, from subtle to strong. Its a modern, quiet place; there were only a few other diners on the night we visited. Our waiter recommended several dishes, and the food came at a good pace. Barbecue chicken with special sauce (HK$248 for half, HK$488 for whole) was excellent. The meat was tender and moist, and so flavourful it did not need any of the three dipping sauces (the classic spring onion, satay, and Thai chilli sauce). Marinated sliced pork rolls with minced garlic (HK$75) was just spicy enough, and wasnt too cold (too often, its served straight from the fridge, which mutes the flavours). The pork had been rolled around pieces of crunchy raw cucumber, and although the meat was lean, it was still tender.
Read Full Article at http://www.scmp.com/lifestyle/food-drink/article/2170114/new-restaurants-hong-kong-sichuanese-and-cantonese-dishes-done