Eighteen Brook

8

6

8

9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor

Setting:

A brightly lit dining room with large glass tanks full of live seafood. The ten private rooms serve two to 30 people and have flatscreen TVs in each room.

Food:

The menu features a wide range of traditional Cantonese cuisine and seafood and there is a hotpot buffet, which is popular for family gatherings. The strips of chicken with jellyfish is a good appetizer: the chicken is soft and delicately flavored and the jellyfish is crispy and refreshingly complimented by the smooth sesame sauce. The sliced prawns with green crab and egg white is a must-try dish. The prawns are perfectly complemented by the interesting sauce of nuts, carrots, ginger and meat floss, which both looks and tastes delicious. If you prefer simpler seafood dishes, the steamed fresh abalones with tangering peel and the mini geoduck with garlic and vermicelli both maintain the original flavor and texture of the seafood, whilst adding a zesty undertone through clever flavouring. The fried fresh crab meat with egg and vermicelli is a little disappointing and too heavily seasoned but the sauteed vegetables with Malaysian shrimp sauce arrive in a huge pot and are deliciously spicy and sticky. The chilled mango glutinous rice flour roll is a tasty way to cleanse to palate after a heavy meal, it is mixed with fresh mango and sweet mango sauce and has a very sweet and rich flavor.

Wine:

A very limited choice of wines but bottles are reasonably priced. Most diners drink beer or tea.

Service:

Dishes arrive quickly and staff are friendly and helpful with the menu.

Price:

A decent meal for two people, without drinks, is around $700.

Signature dishes:

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