Li Bao Ge is a brand founded in Hong Kong in 1998, and it also has two sub-brands: Jingxiang Ge, which specializes in Beijing, Sichuan and Shanghai cuisine, and Xiangwu, which specializes in Thai cuisine. All of the restaurants at Li Bao Court are located in a bustling prime location, and the two branches in Shenzhen are hard to find as soon as they arrive, which is a real reflection of the brand's appeal.
Mr. Chan Chun Kit, Chairman and Chief Executive Officer of Li Bao Court, has high requirements for food products and is very confident in his own products. In the old days, Shenzhen was only prosperous in Luohu District, and other places were sparsely populated. Nowadays, Shenzhen has undergone earth-shaking changes, and a large number of outsiders have poured into Shenzhen, so Shenzhen's food and beverage tastes are also inclusive and diverse. In the menu of Li Bao Pavilion, roast duck, a representative of Beijing cuisine, and Sichuan-Hunan spicy dishes are also impressively listed.
The roast duck is the signature staple dish of Li Bao Ge, and the Kerry Restaurant is personally prepared by Chef Feng, a veteran chef from Beijing, and the roast duck is grilled over an open flame in a lychee wood hanging oven. Unfortunately, the roast duck is served with sugar and chili powder, which does not match the authentic taste. Of course, the production of roast duck is not comparable to that of Da Dong, Liqun and Haitian Pavilion in Beijing, but it can be ranked in the forefront in Shenzhen.
Fruit wood roast suckling pig, Chaolian roast goose, crispy roast belly, and signature honey sauce barbecued pork are all done well, which shows the level of the roast flavor. The honey barbecued pork here is relatively thick, and it is slowly burned over low heat until cooked, so the juice inside is abundant, the skin is very fragrant, and there will be no embarrassment of burning dry over a large fire, and it is also considered to be a good job in Cantonese restaurants in Shenzhen.
In addition, the dim sum chef in the store used to be the dim sum chef of the Hong Kong Jockey Club, which shows his strength. The store's silk bananas, concubine osmanthus cakes, abalone sauce and phoenix feet and quicksand buns are all well done. However, some dim sum occasionally stepped on thunder, such as siu mai and fried spring rolls.
Futian Kerry Store is the first branch, with an area of 3,500 square meters, with a bright environment and 19 private rooms. It opens at 10:30 a.m. on weekdays and 9:30 a.m. on weekends. Weekdays are often crowded with diners at noon, and even if they arrive at 11:30, it is not uncommon to queue for an hour and a half. The tea set in the restaurant is exquisite, the white porcelain teapot with elegant colors, served on wooden trays, and the quality of the tea is also higher than that of ordinary Cantonese restaurants. Equipped with black and white chopsticks, the details are enough to reflect the hygiene and politeness of Hong Kong people. The seats are comfortable, but the marble square table in the side hall is a little cold. The service attitude is good, adding water to change the bone plate is very timely, the waiter will help divide the bowl after the claypot rice is served, and the finished plate will be taken away in time, and the service charge of 10% is more reasonable. In order to avoid the pain of waiting, it is recommended that diners take the number on Meituan and Dianping.com in advance, and the number will not be invalidated, and the table will be postponed for 3 tables.
It is worth noting that popular dishes such as roasted wax Ming stalls, abalone sauce and phoenix feet, and poplar branch manna are basically sold out after 2 o'clock on weekdays, and also sold out at around 2:30 o'clock on weekends.
