Dai Mok
Fare Xinjiang.
Ambience Cosy decor inspired by the traditional homes of western China: chunky wooden furniture, embroidered menu covers and wall hangings, and strings of dried onions, corn and kalabashes hanging above the bar. Tables are set with pots of fragrant spice which scent the air with cumin, pepper and chilli.
Cost HK$150-HK$200 per person without drinks
Who to bring Snug enough for a date, and relaxed enough for a gathering with family or friends.
Turn-ons The chilli diced chicken in Xinjiang style was an attractive and tasty dish of bright slices of peppers, strands of carrot and sprinkles of nuts resting on sweetly sauced and tender chicken pieces, in turn topping a layer of wide, flat glass-noodles. The fried purple cabbage in Urumchi style made an ideal side, the pungency of the cabbage lightened by the yellow raisins and the sweet, tangy dressing. The roasted fish Xinjiang style (above left), cooked in the traditional method of cutting down the belly, pinning open the two sides and sprinkling the fish with spice, was succulent and delicious, although bony at the edges. The barbecued pumpkin picked up the taste of the grill and was not at all dry. The service was friendly.
Turn-offs The grilled mutton rack with mixed herbs was simple and lightly cooked, but a little too fatty. There is an English menu but only the Chinese characters for 'big desert' appear on the shopfront.
Drinks Xinjiang and other beer served in small bowls.
27C, Pak Tai Street, To Kwa Wan, 27144483
