We’ve scheduled a couple of make-up meals this weekend as part of my birthday celebrations. This one took place at Festival Walk (又一城), a place we haven't visited much since COVID.
Interestingly, Jelloman decided we should have Jiangnan cuisine at Modern Shanghai Imperial (御‧家上海) this afternoon. Maybe she’s missing the food from our Ningbo and Hangzhou trip?
Chef’s special pan-fried xiao long bao (脆煎灌湯小籠包) ($62) – A pan-fried version of the steamed xiao long bao. This was OK.
Traditional braised pork balls in brown sauce (張大千紅燒獅子頭) ($98) – I didn't get the chance to enjoy these braised pork meatballs in Hangzhou so I guess this was a nice consolation. The meatballs were pretty decent, although I thought they were a little heavy-handed with the sugar in the brown sauce.
Deep-fried sweet and sour mandarin fish with pine nuts (松鼠桂魚) ($248) – We did have this dish in Hangzhou. The moms loved it, but I was always the one who's picky about things and I thought they did a poor job carving the mandarin fish into the ornamental shape of a squirrel, and this dish was all about "knife skills".
Shanghainese stir-fried noodles (上海粗炒) ($102) – Always a must when we have Shanghainese or Jiangnan cuisine. Not bad.
Spicy sautéed vermicelli with OMNI pork (香辣新肉螞蟻上樹) ($108) – Little nugget wanted to know why there's a dish called "ants climbing a tree" so we ordered this dish just for him.
Little did we know, this was actually a refined version of the original recipe with the minced pork replaced by vegetarian OMNI pork.
It was a pretty decent meal. I hadn’t been to Festival Walk in years, and for a Sunday, the once-popular mall felt surprisingly empty. I guess the stories about Hongkongers fleeing the city on weekends might be true after all.
Food Rating: 5.4/10
Price: $$$
Address: Shop L1-20, L1/F, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong, Hong Kong
Closest Metro Station: Kowloon Tong
Tel: +852 2151-3262
Opening Hours: 11:30am - 4:30pm, 5:30pm - 10:30pm daily
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