The Gonbay ( “Cheers” in Cantonese ) Restaurant with its connection via the owner/chef to the highly rated “Wings” Restaurant on Albert Square in Manchester has brought Chinese fine dining to the Altrincham area. Dim Sum are a particular speciality of the house.
On the night, front-of-house manager Ming gave a warm welcome to The Society. Service was generally excellent although perhaps a little too enthusiastic with regard to wine, stocks of which had to be replenished by the Society during the meal.
Needless to say the initial Dim Sum course, comprising of two crispy and two steamed dumplings and steamed fresh scallops in shell, was good to eat and was presented with superb carved vegetable figures. This course was well complemented by the half-dry Chenin Blanc (Fistful of Schist Reserve, Coastal 2013, RSA) without overwhelming the delicate flavours. The second course of Chicken and Lettuce Wrap was a nice variation on the “wrap” theme and the unoaked Chardonnay (Winery of Good Hope, 2012,RSA) provided an appropriate accompaniment.
The four “main” courses, Steamed Sea Bass with spring onion & ginger, Prawns & seasonal vegetables with XO sauce in a birds nest, Cantonese Fillet Steak on a sizzling dish and Lamb with black bean sauce & spring onion in a clay pot were each very tasty in their own way. At this point as well as the Chardonnay an alternative in the form of a Chilean Shiraz (Tabali Reserva Especial, Limari Valley, 2011) was also offered but seemed rather too heavy against the delicate flavouring of the food.
The deep fried ice-cream was a refreshing finale.
All in all a very pleasant social evening was enjoyed (judging by the noise levels) by everyone, not least by the two birthday boys Bill Redman and Alan Flinn.
John Chippendale