Bittenbug’s Weblog

This is one of my favorite Chinese restaurants in town but oddly I’ve never brought C, even though it’s just 10 minutes away. One evening we made a reservation to try it out together.

We arrived right on the dot at 7pm and about half the tables were filled. The restaurant has a slightly run-down feel to it and is showing its age. But overall, we had a great time at Farm House. The food was even better than the last few times I had been here (some feel the quality has dropped, I disagree).

Perhaps my only beef is the waitstaff. They seem a little snooty, and only willing to fall all over themselves to serve the regular customers. We spent close to HK$600 for two, so for this price I expect something more.

炆牛筋

As we set down, one of the wait staff put down two appetizers. I was surprised not to have the 炆牛筋 (beef shank?) because it’s one of my favourite things. We asked for it and it was quickly brought to us. As I remembered, it’s absolutely satisfying. The meat is tender and just the right amount of fat. I can eat two bowls of that and be happy.

Crab meat soup

C and I had a bowl of soup each. We originally planned on half a pot of 杏汁白肺湯 but they ran out that evening. So I took a bowl of pig lung soup and C had crab meat and corn soup. Hers was definitely better. It was rich and hearty, and full of crab meat. No fake stuff there, and it wasn’t expensive either. My soup was too peppery and I didn’t quite enjoy it, especially compared to C’s soup.

糯米雞翼

Next up was Farm House’s signature dish – 糯米雞翼 (chicken wings stuffed with glutinous rice). There is no doubt, after eating this dish, that Farm House deserves its honor of being one of HK’s best Chinese restaurants. I can imagine it being difficult to pull off this dish, and to make it perfect. The rice was just the right amount of chewiness in spite of having the chicken wings fried to a golden brown. The chef’s timing was impeccable.

啫啫唐生菜煲

Next up was this 啫啫唐生菜煲 (lettuce pot). I must say, this time it surprised me. I have ordered it before but wasn’t too impressed, especially when compared to Victoria City’s. But C wanted to try it, so I gave it another chance. I’m glad I did because it turned out much better and even more so than VC’s.

When the waitress lifted the lid, we were hit with the strong aroma of prawn paste. It’s pretty much a love it or hate it thing, and I love it. What’s different this time is that the vegetables weren’t over charred or over cooked. The sauce was still a little salty but I can live with that.

京都排骨

Our final dish was the 京都排骨 (Bejing-style ribs), which is supposed to be one of their specialties but I don’t see anyone trying it out. It tasted great to me. The meat was mostly tender (especially around the fatty parts). C relished it, said that it’s a great example of how these ribs should be done because it wasn’t overly fatty and very tender. We finished up everything, so you can tell I agree.