Roasted whole duck (外灘片皮鴨) ($398) - $400 looked a little steep at first glance but judging from its portion (two large plates like this), it's definitely worth the price tag. I thought the duck meat was really tender and succulent, and the skin crispy and juicy. Too bad it's the only dish that made a strong impression tonight.
Stir fried river shrimp with long jing tea (龍井河蝦仁) ($208) - Unlike the roasted duck, this was a little small. The river shrimp had pretty nice bouncy texture but it's definitely not a dish I would order again if I ever come back in the near future.
Sautéed scallops with broccoli (西蘭花炒帶子) ($168) - It's never wise to order a Cantonese dish like this at a restaurant specializing in modern Shanghainese cuisine. The rubbery scallops were just one of the few problems with this dish.
Steamed minced pork dumplings in Shanghai style (外灘小籠包) ($52) - Back to some of their Shanghainese specialties and obviously, the results were a lot better. The xiao long baos were fairly tasty.
Pan fried pork buns in Shanghai style (上海生煎包) ($52) - The buns were filled with juicy minced pork in the middle. Not bad.
Soufflé egg white with red bean paste (高力豆沙) ($68) - Haven't had this for dessert for a long long time. Fairly decent offering.
A couple of observations from what I've seen here. For one, the prices have jumped up quite a bit since my last visit more than 2 years ago. Then secondly, there must be someone different at the helm of the kitchen now because some of these dishes which used to be very tasty, tasted very differently this time around. I thought the quality was still decent but it's nowhere near what it used to be. Not even close.
Food Rating: 4.5/10
Price: $$$$
Address: 10 Cheung Yue Street, Lai Chi Kok, Kowloon, Hong Kong
Closest Metro Station: Lai Chi Kok
Tel: +852 2336-6776
Website: www.tenonthebund.hk
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