3 /5
Média de Avaliação
★
★
★
Known more for its bright and spacious dining room that caters for above average Cantonese Dim Sum. Review of dinner offerings are far and few.Last week I had a chance to attend an elaborate dinner, part of a weeding celebration, held at this seldom mentioned place.The menu featured some rare, expensive and exotic ingredients that included whole Roasted suckling piglet, Japanese Fried Kippin Abalone, Premium Golden Hook Saharks Fin, Hong Kong Sha-tin style roasted squab...etc. On the surface it resembled a page taken from the menu of Hong Kong's iconic Michelin Star restaurant. Fook Lam Moon. Unfortunately, the lack of skill of Premier's kitchen to handle such an ambitious and challenging menu mishandled and wasted so many of the featured high-end ingredients.Casing point, an unevenly prepared Suckling piglet resulting in part of the skin 'chewy' rather than crispy. The bland and one-dimensional broth used for the braised Sharks-fin totally lacked the essential chicken and Chinese Ham umami component. The ultra-expensive abalone somehow tasted sour with a mild but unpleasant vinegar taste. A short cut by the chef to tenderize the morsels? Only highlight IMHO was the perfectly seasoned and executed Roasted Pigeons. Crispy skin and super-moist meat. These birds were some of the best I have tasted in North America.Based on this experience and with such inconsistency, may be one should just stick to their lunch time Dim Sum offerings?!