Four Seasons Pot Rice 四季煲仔飯

The Lap Cheong rice was disappointing as there was also just two sausages in a clay pot rice and the quality of the meat version (which is the lighter colour) was bland and tasteless and the intenstines version (which is the darker coloured but more flavourful and juicy).

The ribs was the more popular choice in the restaurant and I can see why as it was more succulent and the meat falls off the bone without being too tough or chewy.

The oyster pancake was quite nice, meaty oysters in a fried batter. It did leave an oily after taste, so maybe would havebeen better if they used better oil or dried it better.

Complimented the rice with Tung Choi vegetables with fermented bean curd sauce.