Fresh Fruit Salad & Deep Fried Crab Claws w/ Shrimp Paste
Braised Whole Dried Scallops in Mo Qua Rings
Braised Superior Shark’s Fin in Supreme Thick Soup
Braised Whole Australia Abalones with Vegetables
Pan Fried Lobsters in Consomme Sauce
Steamed Rock Cod
Fried Rice with Shrimps in Cream & Chicken in Tomato Sauce
Dumplings in Supreme Soup
Sweetened Sesame Dumplings in Red Bean Cream
Gingeri is one of my mom’s favourite dim sum place. I swear she suggests to come here every time we want dim sum food. Not long ago though, I attended a wedding and they held it at Gingeri. I don’t normally come here for dinners, so I was actually kind of curious what the food was like for dinner time. Chinese weddings always have some crazy dinner banquets, with hours of food. This one had around 12 courses I believe? I’m missing two pictures I think, since I was too excited to eat…
First up was Roasted Pig Slices with Jellyfish Appetizer, which was one of the dishes where I got too excited to eat that I totally forgot to take a picture of. The pig skin was roasted to a nice crisp, and the meat wasn’t too salty. Jellyfish is one of my favourite Chinese appetizers, and this one was marinated very well. The second dish was the Fresh Fruit Salad & Deep Fried Crab Claws w/ Shrimp Paste. It was basically a crab claw with shrimp paste surrounding it to form a round shape and then it was deep fried. I really liked the shrimp part, but the crab claw didn’t really have any meat to it. Way too many fruits on the side too..I was already starting to get full. Third dish: Braised Whole Dried Scallops in Mo Qua Rings. This was a really nice dish, as the Mo Qua, which were basically some sort of melon were braised in a very nice sauce. The dried scallops were also extremely soft. Fourth dish: Braised Superior Shark’s Fin in Supreme Thick Soup. The soup was definitely very thick, and you could feel the collagen stick to your lips. They also didn’t cheap out on the ingredients. Fifth dish: Braised Whole Australia Abalones with Vegetables. Another delicacy in Chinese cuisine. The abalone was quite large in size, and it was cooked so it wasn’t too chewy or too soft. Perfect tenderness! I also loved the sauce that it was paired with. But oh my, I was getting REALLY full by the fifth course…so I started leaving my vegetables behind.. Moving on, sixth course was the Pan Fried Lobsters in Consomme Sauce. These were alright. I’ve had better lobsters before. Nothing too special. Seventh course: Deep Fried Crispy Squabs. And yes, I forgot to snap a picture of it as well. It was served still hot and crispy. Good stuff! Eighth dish: Steamed Rock Cod. I’m not a big fan of fish, so this was probably my least favourite of the night. I have to say that the fish wasn’t fishy though, and the meat was quite tender. Still, steamed fish isn’t something I like to eat. Ninth course: Fried Rice with Shrimps in Cream & Chicken in Tomato Sauce. This dish, no one at my table even touched it. We were all too full, and stuffing ourselves with more rice seemed silly. Some of us ended up packing it away instead, so I can’t comment. Tenth dish: Dumplings in Supreme Soup. These were actually really nice to end the dinner off. The dumplings were filled with shrimp and the soup was a thin clear broth. As for the desserts, there were Chinese Petits, which were basiaclly some sort of cookie dough batter, with read bean paste inside. As well, there was Coffee Jelly, which was one of my favourites. It was strong in coffee flavour and was a great dessert for a summer night. Lastly, there was the Sweetened Sesame Dumplings in Red Bean Cream. I’m not a fan of red bean soup, but I enjoyed the sesame dumplings as I love the surprise of the filling spilling out when you bite into these sweet dumplings.
Way too much food for this set menu, and I wish everything was portioned smaller, so I could actually eat everything without feeling like my stomach would explode… Good food though! And service wasn’t too bad.