Food of Hong Kong & Macau

Ningxia Night Market 寧夏夜市 - (Taipei)

2013-05-23T20:04:00.001-07:00

Night Markets in Taipei are exciting. I am sure we have all been to a number of these and this is definitely not my 1st visit to Ningxia Night Market, but for documentary’s sake, I decided to post at least 1 night market on my blog even though we revisited a few, and hope one day my children and grand children might get to read it anyway!

Ningxia Market is all about food…
Some of the stalls here are famous, and so are some of the restaurants which border here. A shop to the side is famous for their Chickens and Pork Livers, and another shop does a local Taiwanese Japanese sushi.

Liu Yu Zi - Sells Fried Taro Balls
This is actually relatively new, as even some local Taipei residents haven’t heard about it until the last few years. Traditionally, I was told Taro is sold as cheap starch in Taiwan, but somehow this Cantonese couple thought of stuffing it with pork floss and salted duck egg - the rest is history…

蛋黃芋餅 – Fried Taro Balls with Salted Egg Yolk and Pork Floss
A signature at NingXia night market though relatively a new addition, this recipe just sounds amazing doesn’t it? Unfortunately the last time I visited here the balls were more fluffier and tastier. This time around it was all a little too dry and dense, though the flavour was still pleasant. ~ 7 to 9/10

Grilled Sausages -

大腸包細腸 – Big Sausage around Smaller Sausage
I heard this is a famous item but it was my first time trying this, as it is going off the beaten track a bit. The Outer sausage is actually made from Sticky rice, wrapped around a local Red sausage and filled with pickled veggies. A little fattening but interesting. 7/10

Fluffy Pancakes with a variety of fillings -

　黑輪 Taiwanese version of Japanese ‘oden’ – おでん
Taiwan has some quirky Japanese food as mentioned... 黑輪 here can mean two things, 1 is fried fish rolls and the other version resembles more traditional Japanese oden, although both of these are relatable to one another as they are skewered and dunked in some sort of soup. Also reminds me of Taiwanese word-play on Tempura, 甜不辣, which is fried but then doused in sweet sauce.

Fresh local Taiwanese Strawberries -
Quite cheap and sweet. Night markets are fun to explore!
I have also visited afew other stalls or restaurants surrounding this strip in the past and some of the food can start from good to great. I distinctly remember that back then, this night market was sort of under cover under some steel shed. Nowadays it seems to be open to the sky? Someone correct me if I remembered wrong!

Price: TWD $50 - 100
Food: ♕♕♕♕ to ♕♕♕♕ 1/2
Ease of Access: 3/5 (Take a taxi is easier. But you can walk back to a Subway station to leave within 10 minutes if you ask for directions)

Opening Hours:
Mon to Sun 18:00pm – 00:00am

Address:
Ningxia Rd., Datong District (between Nanjing W. Rd. and Minsheng W. Rd.)

乙味屋 - (Taipei)

2013-05-22T22:22:00.001-07:00

In my experiences eating Japanese food in Taiwan so far, I have always felt that Japanese food culture here is almost 2nd nature in their dining scene. The major difference between Hong Kong and Taipei may be that HK Japanese food are divided into 2 camps – localized Japanese food prepared by HK Chefs and also those which are cooked by Japanese chefs. In Taipei most Japanese meals are prepared by Taiwanese chefs with their own interpretation of Japanese food. I am slightly ambivalent about eating Japanese food in Taiwan as I can always notice bits here and there that I know might be missing, or a Japanese chef will not handle the dish this way. But on the other hand, the availability of quality raw seafood in Taiwan are slightly better than Hong Kong and just falls behind Japan-land itself!

Sushi Counter -
Many choices as expected.
The Sushi Chef might be Taiwanese but he is very passionate about his food.

Pickled Radish -
As a starter. Appetizing yes.
But a little localized already in it’s accent.

Chef Owner Hard at Work -

Interior Layout -
They are fairly popular with the locals, all the tables were taken up.

Crunchy Baby Corn and Spinach salad with Mushrooms -
A lovely starter & part of our お任せ Omakase Course, though a bit Westernized like 洋食.
This came to around TWD 2,000 per person. ~ 8/10

鯛　Tai Sea Bream -
This is usually diagonally sliced really thin, but here the chef decided to cut it thick straight down instead. See what I mean about Japanese food in Taiwan, you just never know what will hit you next here… This was expectedly fresh though ~ 6/10

Wasabi with Soy Sauce -
The horseradish like wasabi reminds me of Hokkaido wasabi 山わさび.
It’s slightly more pungent and hot, but cheaper. Surprised they use this type.

縞鰺 Shima-Aji -
Call me old school, but the sashimi shape here was kind of odd! But no doubt this was a good piece of fresh fish. ~ 6.9/10

鰤り Buri Kingfish -
Quite oily and sliced with a better ‘proper shape’ and ‘width’ for this type of fish. It wasn’t as packed in flavour as I expected though it was definitely really fresh. ~ 7/10

踊り車えび Kuruma Ebi Prawns -
Kicking and well alive. You have got to thump them onto the table, to make it shrink and develop a crunchier texture. ~ 8/10

サバ Mackerel -
As Sushi. This photo’s color isn’t totally accurate but it was quite pink and definitely fished from Japanese waters as the skin looks different from European mackerels. This was marinated slightly, but somehow whilst this carried the fat it wasn’t as flavourful as I had hoped. The rice was decent but seems to be squeezed a little too hard. ~ 7/10

馬糞うに Hokkaido Sea Urchin on Rice -
Again the photo color is a little off but this was much more redder, but true urchin connoisseurs will know color is not that important in sea urchins (the darker ones eat more algae and are equally tasty, but cost less to source hehe). This was my favourite sushi for the night as it was so fresh and potent in sweetness. ~ 8/10

Fried Prawns heads and legs -
This wasn’t even crunchy omg. ~ 2/10

縁側 Engawa -
Usually oily and flame grilled as flounder skirts, this was a little burnt to my liking by the blowtorch. The sushi shape also appeared a little odd but it’s ok. ~ 6.9/10

芽葱 Menegi Vegetarian Sushi -
Acting more like a palate cleanser. I liked this. ~ 8/10

山慈姑　Vegetarian Chips -
I don’t know if Japanese restaurants also serve this, but it is a famous Chinese mushroom..

かに味噌握り Crab Roe & Tomalley with Rice -
The rice ball was sort of huge, the crab organs weren’t that smooth but strong in flavour I guess. ~ 6/10

Grilled Chicken Wings with Mentaiko -
The chicken wings weren’t too crispy outside. The inside was filled with substantial amounts of mentaiko, but surprisingly void of much Umami taste nor spiciness. ~ 6/10

善哉 Zenzai Red Bean Soup -
This came minus any mochi. I don’t know. And it was kind of weakish and seemed almost Chinese like. ~ 4/10

Orange -

Price is Important -
The price here was ok, but a meal at one of the Mitsui’s 三井 is only another 20% more and the food is going to be better and you also receive more. I know I must sound mean writing this as the Owner Chef was really passionate about his food.. My biggest gripe about here is that, whilst the seafood was so fresh here, I didn’t come away feeling thinking this was either great value for money, or had the final taste and execution to entice me back either.

Price: TWD $2000
Food: ♕♕♕ 1/2
Ease of Access: 4/5

Opening Hours:
TBA

Address: 106台灣台北市大安區延吉街160巷2號
Shop 1, 160, Yanji St, Da'an Dist, Taipei City, Taiwan (R.O.C.)
Ph: +886 2 2711 9922

Morita Café 森田牧場 - (Taipei)

2013-05-19T16:19:00.001-07:00

Morita Café has 2 outlets on the famous stretch of Yong Kang Street in Taipei, also famous for Yong Kang Beef Noodles 永康牛肉麵 and the original store of Din Tai Fung in the world. We were coming past and saw that the cakes looked decent enough for a try – and despite this deserts shop not being the most impressive it was still an enjoyable experience in the end.

Cakes look Decent -
We needed desserts, yeh

Morita Bakery -
You can buy their cakes and eat it at their Café side

Normandy Apple Pie – TWD 130
This turned out to be the best cake. The pastry crust wasn’t too hard, but it was the crunchy apples which were slightly spiced which won our hearts. The silver pearls made it attractive too! ~ 9/10

Strawberry Macaron – TWD 140
This looked pretty too, although the macaron shell was a little too dry though chewy rather than crackly. Overall I was happy with this dessert, even if not too impressive. ~ 7/10

Mont Blanc – TWD 140
The chestnut comes as 2 parts, the piped swirls, and also the marron glace. Underneath was a custard filling and despite the menu saying this is egg white meringue, it seemed like we ate the shortcrust and almond pastry version. Not chesnut-y enough for me though, seemed canned. ~ 6.5/10

Djibouti Aosta – TWD 130
This had currants, orange and strawberries in a bruleed cheese cake and pastry base. With a pretty chocolate decoration. This looked the prettiest, but was a little too sweet and dry to my liking. ~ 6.5/10

Green Tea -
I ordered this because the cakes in style reminded me a bit of Japanese patisseries. It was a little weak, as you can see!

Overall -
I was happy enough with this place for a temporary dessert fix. It is already at least on par with many pastry shops in Hong Kong. And wait until I have time to post of my better dessert findings in Taipei too!

Price: TWD $600
Food: ♕♕♕♕ 1/2
Ease of Access: 4/5

Opening Hours:
TBA

Address: 台北市信義路2段198巷 3號1F
Sec 2, 198 Alley, No.3 Shop 1F Xinyi Rd., Xinyi Dist., Taipei City, Taiwan (R.O.C.)
Ph: (02)2358-7666

新加坡南香雞飯 Singapore Nan Xiang Chicken Rice - (Hong Kong)

2013-05-18T18:56:00.001-07:00

Nan Xiang Chicken Rice is an overseas branch from Singapore. Singapore is the epitome of all Chicken Rices if you choose to believe in the statement - from my own experience it is certainly very true to an extent. The rice and sauce components in a number of specialized Singapore Chicken rice shops there, will easily fulfill our minimal expectations, the rice usually served dry fluffy and the trio of sauces quite viscous and tickling your taste bud with some form of acidity and chili sauces in between! The chicken meat in the meantime are usually a little bit bland in comparison and dry, blame it on the carefully administered raw chicken importing policies over there.. In this latter aspect Hong Kong does have an advantage as chickens are more readily available.

Singaporean Import -
I have also been to the Singaporean shops.
The HK outlet in fact performs better.

Chili Sauce, Garlic & Ginger dip, Thickened Soy Sauce -
The chili sauce is a bit too 1 dimensional to the best of the Singaporean chilies.
The rest I think do satisfy to their intentions but not impressive, just politically correct in HK context.

Chicken Rice Set – $40
After visiting here a few times I have got to say, I am rather impressed. 1st of all the rice and chicken were better than the Singaporean outlet I visited. The rice was fried in chicken fat and herbs first. The chicken was served bone-in which is traditionally Hainanese style. It was smooth and if you notice carefully, it is served with a sauce underneath, which is very rare to see in HK.

Chicken Bone-On -
The original Hainanese chicken version is served exactly like this and slightly rare to the bone. Underneath the skin layer is a bit of gelatinous transparent layer of chicken jelly. I can imagine a few people complaining why is the Chicken served bone-on here, I am one of them. Even if I know that this is traditional Hainanese style it is just strange when customers expect the opposite. ~ 8/10

Veggies on the Side -
Done correctly.

Rice -
The rice here is to me, the best in HK. It is even right up there with the best in Singapore if you ask me. Flavourful, fluffy but not too dry. A rare sight in HK. It can still do with more chicken oil flavour though. ~ 8/10

More Chicken on another night.
Bones issues aside, I personally believe that Nan Xiang Hong Kong, is the best Chicken Rice in town in terms of overall package. I would rate Singapore’s Boon Tong Kee and Tian Tian above here discounting the ones I still haven’t had the chance to visit yet as recommended by local foodies, but bone issues aside I do enjoy the overall balance here!

Price: HKD $40
Food: ♕♕♕♕ 1/2
Ease of Access: 3/5

Opening Hours:
Mon to Sun 11:00am to 21:00pm

Address: 紅磡都會道6號國際都會商場L8美食廣場
Kopitiam L8, The Metropolis Arcade, 6 Metropolis Drive, Hung Hom, Hong Kong
Ph: 3162 8949

CIPE @ Staunton - (Hong Kong)

2013-05-16T20:28:00.001-07:00

I don't mean to sound like a cheapskate, but apparently, a lot of bars and clubs in Hong Kong are now charging upwards of $150 ~ $200 for a cocktail. On an International Scale this might not sound too overboard but the major difference lies in whether the cocktails really deliver in the taste. And a lot of them don’t perform that well either, sad but true.

Bar Area -
CIPE has recruited a young and ambitious Cocktail Bartender. He is capable of mixing up some of the more molecular cocktails, but since this is a new bar opening, they will be gradually building towards that direction. And get this - cocktails here start at only $75-85. Around half price of some of the other bars and restaurants and clubs within walking distance from here.

Cozy Setting -

Our Cocktails -
The Bartender uses a straw in a hygienic way, to test every one of his cocktails being served to customers 1st. This is what I call real Quality Control. The fizzy sparkling cocktail drink was pretty girly yet decent. The Mojito like cocktail was also balanced, but with a twist on it's own. Quite refreshing in the summery heat! And at this price point, one can't really go wrong... The lady owner here is accommodative and looks after the customers well too! Talk about personal touch

Price: HKD $75 – $180
Drinks: ♕♕♕♕
Ease of Access: 3.5/5

Opening Hours:
Mon to Sun

Address: 中環蘇豪士丹頓街48-50號地下B號舖
Shop B, G/F, 48-50 Staunton Street, Soho, Central
Ph: 2915 5955

Uno Duo Trio’s May 2013 Abruzzo dishes - (Hong Kong)

2013-05-14T21:53:00.001-07:00

Owner chef Lana Oliveiro carries an interesting history behind her in a rather high profile career life and within these life experiences she managed to fill up one of the more interesting resumes you will ever encounter. Her dad is Portuguese-European and although Lana still appears rather young and even good looking for a chef, this bit is not surprising as she was a former Miss HK Pageant contestant! She loves food and she manifests this fact in her love for Italian cooking, having spent parts of her life in Italy to practice her trade. Ingredients and recipes used here are painstaking and often takes hours to make a base tomato passata sauce or boiling down the natural chicken stock in-house.

Aged Balsamic Vinegar -
Thick and viscous, this was really fruity and almost tasted like it had grape reduction infused into it. Apparently this is their very popular signature Vinegar dip – you can also purchase it separately at the counter reception.

Suckling Pig Porchetta -
The Abruzzo version here, is stuffed with chestnuts and borlotti beans.

Menu for May 2013 -
Abruzzo is the current flavour until end of May 2013

Seafood Antipasto alla Giuliese -
Part of the Tasting Course. This came with Sea Urchin, Sardines stuffed cherry tomato, Scallop, Raw Prawn and Crab meat. With painted pesto beneath. ~ 7.5/10

Involtini Caramelized Fig, in House-made Mozzarella cheese and Prosciutto ham -
The mozzarella is made here on the spot, it is a lot of prep work and shows the amount of dedication committed by the kitchen. I liked both the smooth sweet ham and the cheese. I like the idea of the sugarized fig although it was sort of sweet enough even before it reaches peak season. Lovely starter.

Tacchino alla Canzanese e ‘Ndocca ‘Ndocca -
Turkey meat is eaten with it’s own natural marrow gelatin, apparently a typical Abruzzo cold dish. This is topped with some sliced pigs ears and ‘Ndocca apparently refers to the otherwise wasted part of the pig and indicates at organs. 2 traditional dishes combined into 1 dish here.

Grilled Scarmorza Cheese with Zucchini and Tomato -
A classic combination.

‘Ngrecciata Soup with Fava Beans -
This version looked pretty with a baby artichoke and cherry tomato. It wasn’t my soup tonight but I received a spoonful to taste and I really liked this soup. With some subtle herbs in the background and pancetta pieces in the chicken and vegetables stock. A local Abruzzese dish.

Lasagnette con Gamberi Rossi di Sicilia – $189
A signature home-made pasta here, with mini pasta sheets and Sicilian red prawns. The sauce is full of prawns sweetness here and is made from Red Prawns reduction and Heirloom tomato passata. You can taste a lot of that crustacean umami flavour and tomato sweetness! Lovely! The base sauces take around 6-10 hours to make apparently..

Pappardelle di Castagne al Ragu di Agnello -
Chestnut flour pasta is bitey and addictive. The Lamb ragu was initially gamey in flavour, but it worked with the slightly sweetish pasta so well. Really liked this pasta.

Porchetta of Suckling Pig, rolled with Chestnuts and Borlotti beans -
One of the signatures here, the stuffing here will change according to the regional dishes being dished up by the month. Lana explained that different regions cooked their suckling pigs or porchetta with variations, according to local produce.

Crostata con Marmellata d'uva (Scrucchiata) -
Usually a grape jam tart, this is a modernized version with fresh grapes, and wine and grape jellies and custard inside. A lovely and thoughtful dessert.

Cicerchiata -
A typical dessert around this region, with Toffeed doughs and nuts, Mascarpone cheese, Chocolate Mousse and Vanilla ice cream. A super yummy dish. Give me more !

Tiramisu with Pecan Nougatine and a side Espresso Cream shot – $79
For me I wanted more Marscapone and Marsala taste but I guess this is more of a cooler new version!

The Space -
Since Uno Duo Trio will be introducing some 20 Regionally based menus on rotation by the month, I can foresee that I will be coming back often to try out some of their updated dishes! The attention to the details and the very rustic recipes which might carry a modern twist here, certainly makes this one of the most interesting Italian diners in town right now!

Price:   HKD $80 – $180 + Drinks
Food:   ♕♕♕♕ 1/2 to ♕♕♕♕♕ (Meal was by Invitation as a Preview of the May Abruzzo dishes)
Ease of Access: 3.5/5

Opening Hours:
Mon to Sun -   12:00pm to 14:30pm, 18:00pm to 23:00pm

Address: 銅鑼灣耀華街3號百樂中心19樓
19/F, Bartlock Centre, 3 Yiu Wa Street, Causeway Bay
Ph: 3489 3862

Enomod - (Hong Kong)

2013-05-12T12:30:00.001-07:00

A new Mediterranean ‘Enoteca Moderna’ promotes the social dining concept, with a theme that is set to recreate a scenery from the 1930’s in the immigrants infiltrated New York City. To me the food remains crucially Italian at heart at it’s core but the kitchen then reaches out to explore surrounding regions from this base, and you will see bits of Spain and Sardinia or Greece and Morocco in some of the recipes on the menu. Partial owner, executive chef and also interior designer Ermanno Lelli converted this SOHO space into seven differently themed sitting areas. Nostalgic brass copper pipes run throughout the dining space and into the bathrooms all the way to downstairs to become staircase handrails. It is a very cool space and thoughtful in the schematic design.

Italian Wines -
Italy belongs as a sub-group of the Mediterranean countries.

Marinated vegetables and olives, with Salume and Cheese -
*Also available as take-away items, at fairly reasonable prices.

Amazing how the Brass-Copper Pipes run throughout the whole Dining space -
But can be joined as one in unity.

Italian Wine Barrels -
Your wine carafes will be filled from these.. how rustic.

Brass Pipes and Tungsten lighting -
You got to admire all the attention to details to the spatial design.

Wet Aged Beef Steak - about to be marinated for Just Short of 1 month
Infused with garlic and EVOO, and a few herbs such as Thyme, Oregano, Sage, Parsley..
Chefs here don’t believe in Dry Aging beef. They think moisture is what keeps the enzyme and bacteria working to make the beef muscle break-down. Each to their own belief!

Chorizo being fried in Garlic infused Oil and Vinegar -
For the coming pasta dish, which is served after the Cooking Demo.

A Turkish Glass bottle recovered from a ship wreck, from the 1900’s -
Some ancient Antiques found here all become part of the overall design scheme.

Riccia Salad -
With tomatoes, olives and anchovies and frisee leaves. Refreshing but somehow wished the tomatoes were less hydroponic in taste, as the Mediterranean is blessed with lovely vine ripened and heirloom tomatoes which are way sweeter! But liked the anchovies and wish there was more! ~ 6.5/10

Olives, Olives, Olives and more Olives -
If this isn’t Mediterranean I must be contradicting myself! There’s a bit of escabeche eggplant and marinated zucchini thrown in but both tasted pretty similar too. Also some roasted peppers and pumpkins with herbs. All marinated in house, I guess we liked these but somehow expected some sort of other antipasti or mezze to go with it, such as some dips with pita bread or a little bit more charcuterie/salume cured meats. 6/10

6 Hours Lamb Rump with Pistachio Crust -
I liked this and it was flavourful, although it arrived a little too lukewarm despite me stealing a piece right away whilst others shot pics of the other dish. (I do that whenever I hear slow-cook as it will be barely below 60C for red meat even with re-searing or grilling). Mine pieces were just tender enough and the cheesy bread was addictive. ~ 8/10

Crispy Prawns with Citrus Scent -
The citrus input into many of the dishes is appreciated but perhaps the oranges used aren’t the same as those available in Spain, they weren’t giving it enough of that appetizing zesty ‘spike’. The prawn batters were a little too hard as well. But overall the flavour was appealing. ~ 7/10

Chicken Saltimbocca with Buffalo Mozzarella and Lemon Sauce -
Call me old-school but when this arrived I was a bit shocked at the presentation, which is not in the traditional ham rolled or flattened format – it was cooked as a whole then sliced up! The lemon sauce was quite buttery and incorporated with the meat gravy. Topped with fried sage leaves as per traditionally is served with fresh sage instead. I think the sauce could be more concentrated and the chicken less cooked through, this was getting there but I still can’t taste any ham in the end though. ~ 6/10

A Cider Vinegar fried Chorizo, Truss Tomatoes and Orange Zest Penne – $98
There were also garlic, chili, paprika and tomato paste and chopped parsley. A simple but lovely pasta dish. Some people said certain bites had too much zest in it, so it’s always about personal preference or even individual bites! I would come back just to eat this hearty dish and cooked all al dente. ~ 8/10

Blue Mussels in White Wine Sauce -
This was Elmanno’s own dish but turned out to be my favourite – in fact, this was the best mussels dish I have had in Hong Kong! The mussels from Europe were sweet and plump, the white wine sauce beneath it had a depth to it and slightly herbed. Even better than the mussels I just ate in Belgium this week! ~ 9/10

Ricotta Cheesecake with Candied Citrus Zest and Pistachios in a jar -
Lined at the bottom by a graham cracker like crumbs. The zest and pistachio with whipped ricotta tasted like the filling inside a Cannolo - but this time without the fried pastry but with a biscuity base, which is quite enjoyable. ~ 8/10

Price: HKD $80 – $180 + Drinks
Food: ♕♕♕ 1/2 to ♕♕♕♕ (Meal was by Invitation as Preview of Enomod Opening)
Ease of Access: 2/5 (Walk up SOHO Escalator, then it’s somewhere off to a slope on the right)

Opening Hours:
Mon to Sun - 12:00pm to 00:00am

Address: 中環伊利近街1-5號1樓
1/F, 1-5 Elgin Street, Central
Ph: 2555 6065

Creperie Fleur de Sel - (Hong Kong)

2013-05-08T17:28:00.001-07:00

The Le French GourMay menu at Fleur de Sel is quite Burgundy region orientated for once, the central theme to this year’s French inspired region. Oeuf en Meurette, cooked with a red wine sauce with poached egg is one of their signature dishes for this month! I find the base galettes and crepes here a little too weak and thin, but the new recipes are also inspiring.

Many Normandy and Brittany ciders available here -

New Menu, for Le French GourMay month -

Tofu & Semi-Dried Tomato Galette, Spinach, with Frisee Salad and Emmental Cheese – $92
This was one of my favourites for the day. ~ 7.5/10

Kerisac Apple Cider from Brittany, France -
To me, the Farmhouse like ripe apple cider character from Brittany and sometimes in the UK is not mistakable . The nearby Normandy ciders are usually cleaner and crispier, although they make a killer of a Poire pear cider. ~ 8/10

Oeuf en Meurette Galette – $98
The traditional version sees poached eggs with lardon bacons, onions, toasted croutons, red wine reduction sauce. This presented on a galette is interesting. ~ 7.5/10

Bourguignonne – $128
Snails, Mushrooms and Bacon, with Spinach and White Wine Sauce. I liked this by balance and the crunchy snails. But somehow I wished the base Buckwheat galette was more thicker and buckwheat filled. This was becoming a little too wet at the base ~ 6.5/10

Epoisse – $125
The cheese is semi-stinky and famous for not being allowed on the trains in France. This came with some Lyon Rosette saucisson and potatoes beneath. The cheese taste is not overly ripe today, which made it more approachable. The thinnish layer of galette is still a bit obvious here. ~ 7/10

La Neige – $72
Chocolate infused crepe batter, with Marshmallows, desiccated Coconuts, Chocolate sauce and Vanilla ice cream. Really liked this as the chocolate crepe was packed with chocolate flavours indeed. ~ 9/10

Banana and Salted Caramel Crepe with Almond Flakes -
The crepe was a little too limpy soft to my liking. The bananas and salted caramel sauce in the meanwhile, were executed well. ~ 6.9/10

La Speculoos – $72
Made from a crushed spiced cookies and also a spread that is prevalent all the way from North of France to Belgium to the Netherlands. This was one of the highlights of the meal with the slightly spiced and gingery yet crunchy toppings. ~ 8.5/10

Some more Mickey Mouse shaped Cookies -
I really liked the vision and new recipes presented here by the Chef.
On the other hand, I find the buckwheat galette base to be a little thin and can do with more buckwheat influece. The sweet crepes were much better but more elastic. I think I liked the recipes the most here, but the base crepes can see room for adjustment for now. But within this month, you will experience some Burgundy based meals in the meanwhile..

Price: HKD $80 – $180 + Drinks
Food: ♕♕♕ 1/2 to ♕♕♕♕ 1/2 (Meal was by Invitation as Preview of Le French GourMay meal)
Ease of Access: 3/5

Opening Hours:
Mon to Sat - 11:30am to 23:30pm

Address: 中環嘉咸街51號地下
G/F, 51 Graham Street, Central
Ph: 2645 9828

Agave Tequila Y Comida for Cinco de Mayo, 5th of May - (Hong Kong)

2013-05-03T01:18:00.001-07:00

The Mexicans and those in the US celebrate an annual event called Cinco de Mayo for their very hard fought victory against the French Army in 1862. To me, the past is always in the past and people learn better from these experiences. As my friend used to pass on to me this funny quote, “A War does not determine who is Right, but Only who is Left!’. I think I care more about the drinks and the food left tonight! This is actually a preview of the upcoming Mexican Buffet Feast - $198 with unlimited food from 7:30pm to 9pm which will be happening on the 5th on this Sunday. Corona Beers will also be sold at Buy 1 Get 1 Free pricing for $55 during the event.

The full range of Jalapeno, Habanero and Serrano Chilies -
also a few types of Chili sauces and Pineapple Salsas and of course plenty of Lime for squeezing !

Unlimited supplies of
Refried Frijole beans,
Avocado Guacamole,
Salsa Fresca,
Corn Tortilla Chips plus Mexican Rice

Nachos with Guacamole, Salsa, Serrano Peppers and Cheddar Cheese - $92
This wasn’t included in the Buffet, let’s order some anyway…
I prefer mine with more cheese and gratination but this was fine.

Margarita -
I come for their Margaritas here regularly as it’s quite refreshing with fresh juice and a quality tequila base. One of the stronger versions in town too.

Below are all part of the $198 Mexican Buffet meals -
This is the Chili con Carne, which interestingly uses pulled meat in this version like a Beef Carnitas and has no beans.

Grilled Chicken -
Nice slightly chili and sour marination.

Breaded Sole Fish -
I liked the fish the most, it was lightly coated in crumbs and fried until just crispy.

My own preferred way of Fish Taco in corn tortilla -
with Refried Frijole and Mexican rice, Tortilla Chips, etc. ALL YOU CAN EAT FROM 7:30pm to 9:00pm

Here’s my Carnitas (Chili) Burrito -
Open-ended, just to show you the inside without my bite marks !

Prawns in Molcajetes -
Also included in the Buffet. This was pretty spicy and we all loved the sheer size of the prawns which made them almost crunchy.

Grilled Pork -
These seemed a little dry as they are sliced quite thinly but then grilled to having a charred outside. I guess if they cut it slightly thicker it will be juicier, but flavours were decent.

Spicy Pork Quesadillas – $84
Served with a trio of sauces, this was actually slightly smoky.

Mango Margarita Granita -
There is also a Strawberry one. Liked the fact these were not too icy, and had the texture of a slurpee which is smooth.

Crepas con Cajeta – $45
Crepes with a Goat’s milk Dulce de Leche, others commented how this was quite sweet yet quite Cheesy… I actually quite liked this but it was pretty sweet so order this if you have a super sweet-tooth and love goat cheese!

Flan De Naranja – $48
Just to have some more desserts. The orange and egg flavour was apparent, the texture deemed a little too firm. Could be improved a bit.

Cinco de Mayo -
Secure your table for 5th of May, 7:30pm to 9:00pm,
if you want to experience the $198 buffet and half price Corona beers!

Price: HKD $198 + Drinks & Individual Items above
Food: ♕♕♕ 1/2 to ♕♕♕♕ (Meal by Invitation as Preview dinner of Cinco de Mayo)
Ease of Access: 4/5

Event Date:
5th of May, 7:30pm to 9:00pm

Address: 灣仔駱克道93號地下C&D舖
ShopC &D,93 Lockhart Road, Wan Chai
Ph: 2866 3228

Top 50 Best Restaurants in the World 2013 - My thoughts

2013-04-30T15:18:00.001-07:00

This is the 1st time I have written about my true feelings about the so-called Pellegrino Top 50 Restaurants in the world. Viewing through the Top 1st to the 50th best placed venues, all the way down to the 100th listing, I really wanted to say that finally I am becoming rather skeptical of the whole game behind it all. It almost seems to be some kind of arbitrary hierarchy game. Obviously, I didn’t get around to visiting El Bulli before it had closed, but I did penned my review about this year’s so-called No.1 3* El Celler de Can Roca, Spain, which ended up swapping positions with the previously crowned 2* NOMA, from Denmark and which I somehow visited recently upon chance. Nothing to be proud of either if you know how long it took me exactly down to the precise minute from 3 months to the day in advance, to secure that table! No.13 2* The Ledbury, UK I have always admired for their accuracy of food cooking and sensibility. former No.1 and now forgotten No.33 3* the Fat Duck, UK was also one of the restaurants which was during a previous years named as the Top No.1 when it dethroned El Bulli during 1 year and I admire them for their theatrical plays with food and fun approach rather than true taste. Looking back upon the past 10 years, I am surprised I have actually been to 3 of the 4 best restaurants in the world as voted by this annual guide with the exception of El Bulli. I never felt a thing about it all and I had honestly had better meals in my life which might or might not have been named in this so-called Top List. I don’t even care anymore.

Dinner by Blumenthal which I haven’t been yet is much more casual by nature, but is now appearing as the no. 7 most desired spot for dinner and over-shot it’s bigger and much more Fine-Dining sister restaurant at The Fat Duck, as people jump on the band wagon and thinking to oust more expensive meals in Haute Cuisine at triple the cost. Attica from Melbourne suddenly slotted itself into No. 21 spot, which I have been a few times and despite possibly better than what is an almost over-hyped QUAY experience that represents Sydney or Australian food, is still to me a NOMA wannabe and I personally believe Vue de Monde is much more worthy of a having a mention and on an international level scale. Even the now defunct Becasse in Sydney or Royal Mail Hotel in Melbourne were possibly better in their food philosophical approach and I haven’t ever been to some of the latter up and coming Australian restaurants. My meal at the 3* Ledoyen in Paris last year was simply brilliant and one of my best ever meals in my life and ever so thoughtful, and yet again it doesn’t get a mention. Some dishes I ate in 2* Sur Mesure by Thierry Marx, Paris, were astonishingly good despite being Japanese inspired. The previously 3* Le Meurice meal I ate in Paris, where Chef Yannick has already left there, also made me some of the best dishes that I do rate as mesmerizing and during this year managed to slot in at No. 99 anyhow to make at least an appearance. Let’s not forget to mention that over at 1* Viajante, they came running in at Spot 59, which I personally thought had cooked certain dishes that were more thoughtful than NOMA in it’s recipe. And over at No. 71 listed 1* St Jonn, I think it’s more about their food approach than actual taste of the food.

El Celler de Can Roca, Girona, Spain -
I like it, but is it really the best Restaurant in the world?
Perhaps it is better than NOMA but just..

The Fat Duck, Bray, UK -
Liked it. Theatrical rather than for the taste experience. But in hindsight it was fun enough. Once voted as the Top Restaurant in the world. Now rapidly dropping down the order for no reason.

2* Sur Mesure by Thierry Marx -
Never-mind. No one will have heard of him either but his meal was good despite being too Japanese inspired. One of the best tasting meals I had in 2012.

NOMA, Denmark -
Overall good and I liked their approach. But probably too random and my menu planning was too seafood eccentric. Wish I could revisit here without that 3 months wait as is required to be booked by the precise minute or 2.

The Ledbury -
One of my favorites in London. Sensible and well executed.

St John -
I can find better entrails and Nose-to-Tail meals in the world. I guess being one of the pioneers, they can still be proud of their achievements for pushing forward this movement ? But the Romans or even the Scots have been devouring all parts of the whole beast during peasantry times I believe..

3* Le Meurice – Paris
One of the best Duck Foie Gras dishes I have had by a large margin. So was one of their Agrumes and Pastry desserts.

3* Akelarre, San Sebastian -
Had a blast at this restaurant. Another amazing meal.
San Sebastian and Donostia in general was simple out of this league awesome.

1* Moo Restaurant, Barcelona, Spain -
Sister restaurant to the now so-called No.1 Restaurant, 3* El Celler de Can Roca. This smoked Pigeon dish with Hazelnut with Pigeon foie gras is forever engraved into my memory. Equally impressive were their desserts.

3* Ledoyen, Paris -
Ever so thoughtful and inspiring. One of the best meals I have had in my life but not even rated in the Top 100 list.

1* Viajante -
The philosophy behind it was kind of NOMA inspired indeed. But in terms of food and bread, I actually thought of here more so than NOMA as an overall package in thoughtfulness and taste.

2* Ron Blaauw in Holland -
One of the best starters I have encountered in Holland. I actually have had better too, but
unfortunately I can’t find my non-iPhone pics from 2* Ciel Bleu either for now…

Beef Tongue Salad at Melbourne’s Vue de Monde -
So lovely and sensible. Now off the radar but to me, still one of the Best Restaurants in the world..

Les 110’s, Paris -
Le Foie et Rognon de Veau, Sauce Porto, Puree et Moutarde en L’ancienne - Euro 24
Veal liver and kidney are cooked in it’s own jus and port wine sauce. Served with a potato mashed with l’ancienne mustard. The foie was a little dense but for a veal foie gras this was expectedly to be cooked more closer to well-done! The Veal Kidney and the sauce was very well cooked and the sauce was compacted and reduced in flavours but not overly salty, enhanced by a bit of thyme influence. Lovely. No one will care about here either though.

Venison Scotch Egg at 1* The Harwood Arms, London -
Related to The Ledbury and led by the same team behind. Sometimes I just don’t care about Fine-Dining anymore. Been there and done that. I would rather eat a meal at Harwood Arms than at NOMA or even El Celler de Can Roca that today got crowned No.1 restaurant in the world and was great but I don’t think is what I am after anymore.

3* Lung King Heen – in Hong Kong
Yes it was decent good. I liked the food after a few tries too. But guess what, I had really had better chickens and food. As the best Chinese representative of Hong Kong food, I would like to take this opportunity to say that the Top 50-100 Restaurants list is most probably compiled by someone who can’t read and write in anything other than English.

2* Ming Court’s Chicken with Fried Lotus Slices-
Ming Court and The Chairman in Hong Kong, are both regarded as one of the best Restaurants in Hong Kong. So is Luk Yu Tea House during Dinner time for their best Sweet and Sour Pork in town and many other traditional dishes. I have no idea what or who the Top 50 Pellegrino’s Guide or Top 50 Asian Restaurant Guide are trying to represent. Certainly not the voice of the locals here.. And there is also no mention of The 8 in Macau, considered one of the finest Cantonese restaurants in this region without resistance. As for Western style food, I am almost certain that most HK foodies will not disagree that Mandarin Grill at Mandarin Oriental is one of the most engaging dinners to be had in town. And for that matter, Robuchon au Dome in Macau too. As for best Italian, is there really such a gap between 8 1/2 Otto e Mezzo and Gold by Harlans? I have so far never met a foodie in town who doesn’t think Otto e Mezzo is at best of 1 Star quality on the international scale especially when compared with Italy. Somehow I think people are chasing after the Stars and Top 100 Ratings, but what is the point when it isn’t the voice of the local foodies and a bit exaggerated?

Tin Lung Heen 天龍軒 (II) - Hong Kong

2013-04-30T10:16:00.001-07:00

My last visit to Tin Lung Heen (I) inside the tallest hotel of Ritz Carlton in Hong Kong, was during it’s infancy days and in that previous review, I mentioned it was a potential Michelin-Star worthy restaurant but only if they do improve their food executions! I was therefore happy to hear they ended up not only receiving just 1 Star by the following year, but later on they have been upgraded to 2 macarons. Job well-done ! In fact I have always been meaning to return to re-try but 2 separate issues prevented me from doing so. Issue no.1 is that it is not easy to land a table here with short notice. 2ndly, some other foodies who dined here gave it the death knell quite early on, which sort of gave me social pressure to return back. I discovered that some customers don’t really give a 2nd or 3rd chance to a restaurant and I therefore urge everyone to be a fair foodie, and be ready to re-evaluate! I should also mention that when I was asked to contribute some recommendations to Conde Nast Traveler (Link to that Piece: Best Dim Sums in Hong Kong), I now regret about not mentioning here as this is currently one of my favourite dim sum restaurants in HK when we revisited. Another dim sum place that I should also have mentioned is 新興食家 Sun Hing, which was closed during the time I submitted my choices but is now re-opened again recently, it is a casual & cheapo type of dim sum place that is a potential Tim Ho Wan beater, which the latter has just re-located but is not the same standards as the old Mongkok store. My other highly recommended Dim Sum place that I really like is 1* 欣圖軒 Yan Toh Heen, which surprising got omitted from the Conde Nast Traveler review. Here’s to making up to the overlapping of timing of things.. And I owe here a re-review anyway.

Honeyed Walnuts -

They have a Champagne and Dim Sum lunch nowadays -
Starting from $298, I think it’s decently priced. When the dim sums have lobster, caviar and bird’s nest involved, even if we didn’t end up ordering these.

The 102nd Floored Tin Lung Heen is not that Huge -
Although 3* Lung King Heen opposite in Four Seasons Hotel is a natural competitor, having visited over there so many times, I think whilst their pastries are the best in the business, Tin Lung Heen here also holds a clear advantage because the food tasted closer to their advertised recipe.

Iberico Pork BBQ Char Siu – $268
I have heard either great or mediocre reviews of this item here. My true thought is that, I was kinda surprised how much pork taste this carried, and it was really savoury to the normal honey-malted version! Me and my dining companion were saying how we liked the meatiness flavour but wished it was more caramelized coated! But yes I enjoyed this and no, it wasn’t overly tenderized this day as some other foodies have said, so I appreciate it’s natural texture. This is a very unique version of Char Siu in Hong Kong indeed. ~ 8/10

XO Sauce -
We got one bowl each of this and it seems to have some whitebaits in it, which gives it more of an umami taste. I really liked this as it wasn’t just about being hot chili in your face. Elegant!

Steamed Rice Roll with Deep Fried Seafood Spring Roll [越南米網海皇腸粉] – $83
We were recommended this by the Sommelier on duty but I have had a similar version before here too! This turned up to be great and the silken textured wrap was spot on smooth and tasty, the inside fried spring roll with prawns were strong enough in taste. 8/10

Golden Shrimp Dumplings with Bamboo Shoots and Asparagus – $78
The last time I had these here, I couldn’t taste much of the asparagus or bamboo shoots. This time it has improved a bit as I could taste some bamboo shoots and the pleating and transparency of this dumpling was more executed well. ~ 9/10

Abalone Puff with Minced Pork and Roast Goose – $108
Got to say I wasn’t fully satisfied with this. 1st of all the Abalone didn’t have much abalone taste for some reason, and the roasted goose that was said wasn’t really detectable either. A lot of restaurants are making this Abalone pastry case nowadays, I have had a few and they keep changing. Hope over here they do improve it even further soon! ~ 6.9/10

Scrambled Egg White Scallop Dumpling [賽螃蟹帶子餃] – $78
The price has crept up by $10 from my last visit which is fair enough, and surprisingly the look is now totally different! I actually preferred the old look, but taste wise it got better and is still one of the must-order items here at Tin Lung Heen. ~ 9/10

Baked Crab Meat Puff with Cheese [芝士蟹肉酥盒] - $78
A lot of crab dishes just sound great but never deliver in the taste. I am always rather disappointed, especially with the so-called Crab cakes. But today I was really surprised at the very sweet crab meat taste here and the buttery pastry case was equally wonderful. One of the highlights of the lunch session definitely. ~ 10/10

Pork & Shrimp with Matsutake Mushroom Shiu Mai – $78
The shrimp was definitely there. But we couldn’t taste much of the said Matsutake mushroom and the expected aroma. It’s definitely not bad and enjoyable, but reading the recipe again I think it is not very convincing right now. ~ 7/10

Baked Char Siu Bun [蜜汁蠔皇叉燒包] – $78
This is made famous by the likes of Fu Shing and Tim Ho Wan already. The one I found here was too sugary sweet externally on the bun, and even though the Char Siu pork filling was correctly diced, it ultimately still ended up being quite sweet and not very smoky. 6/10

Dessert Platter -
We ordered quite a few desserts. They somehow arrived on the same black ceramic plate and I must add, looked very prettily presented! Equally surprising was of the taste. The Black Truffled pudding was so strong in the truffle essence and surprisingly it worked with the milky pudding. The fried Doughnut with a Salted Egg filling was to-die-for material too! Even the Fried Chinese pastry arrived with some candy floss adorning the top. The Egg tart was also of very high quality, almost on par with what I consider the most expensive but utmost quality Egg Tart in HK at Man Wah. 9/10

Dessert Close-Ups -
Although my previous visit to here was both promising yet needed adjustments to be made, I am glad I came back to re-try despite the price rise and we ended up paying around $450-500 a person for lunch. The quality has improved across the board and some items were much nicer than during a previous encounter. Some could still do with minor adjustments still yes, but overall we were pretty happy with this lunch meal for once! Definitely one of the hottest tables you should land yourself a seat right now, even if it’s not perfect as yet but nearly there.

Price: HKD $450
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2
Ease of Access: 4/5

Opening Hours:
Mon to Fri - 12:00pm - 14:30pm, 18:00pm - 22:30pm
Sat to Sun - 11:30am - 15:00pm, 18:00pm - 22:30pm

Address: 尖沙咀柯士甸道西1號環球貿易廣場(ICC)香港麗思卡爾頓酒店102樓38/F
102/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui
Ph: 2263 2270

AVA Restaurant - (Hong Kong)

2013-04-28T11:24:00.001-07:00

Ever since AVA opened at the refurbished Hotel Panorama, I have heard quite positive news about this space and in particularly that Rose Petal ice cream dessert which is apparently to die for! Thanks to Steph from http://www.stephs852diary.com for organizing this French Le GourMay preview event along with the hotel organizers. The price for the Le GourMay 4 courses dinner menu is $468 which is well priced. I do suggest that you order a separate serving of their amazing Rose Petal dessert, as it will definitely make an impression on your date. I myself really liked it so may be it’s just me..

Gorgeous View -
The view from Kowloon side towards Hong Kong island, never ceases to amaze!

So Romantic with this couple -

Warm Bread with a Tri-Colored Butter -

The layered Butter is made from Sun-dried Tomato, Pesto and Garlic Butter

AVA Martini - $118
Came with a dry-ice smoky effect. Made with a combination of Absolut Mandarin, Belvedere Raspberry vodka, Malibu, Orange and Cranberry juice. Lovely Signature drink.. ~ 9/10

The Le French GourMay Menu. This year, the focus is on Burgundy region -
The Wine Pairing is only $48/glass,
or $248/bottle.

Flan of Asparagus on Saute Oyster -
The asparagus are flown in from Europe, so was the French oyster. Lovely starter ~ 8/10

Frog Legs & Mushroom Forest & Spiced Foam -
I liked the variety of forest mushrooms including diced porcini. I personally think the frog legs were cooked perfectly, but the foam can still have more spiced flavour ! ~ 7.5/10

Eggplant Trout Filet with Creamy Potato Rosette & Tomato Compote -
The potato rose reminds me of the dessert coming next in shape! Back to the topic.. The trout was quite flavourful yet also bony. This is definitely a fresh water Salmon Trout, Steel Head Trout or what I usually refer to as Rainbow Trout. I think this could be grilled more charred and also less bony, especially if you’re arriving in to eat with your date ! It also needed more sauce to complement it I believe? Getting there ~ 6/10

Mixed Berries Charlotte -
This dessert is a work in progress actually! The final version will be coated with a Chocolate Sphere but this was quite tasty as it is.. They were still setting up the final Chocolate mould but didn’t want to deprive us of the chance to try out the underlying flavour anyway during this preview dinner. The external biscuits are like sponge fingers, but it’s the berries crème inside which was quite tart and right up my alley..

Rose and Raspberry Ice Cream in Pastry Tart,
with Liquid Nitrogen freeze-dried then shattered Rose Petal -
This was simply beyond words amazing. Some people might think this is too molecular science kind of food but I digress. The taste of the rose and raspberry fruit was definitely apparent and likeable. I joked with my Dining Companions, that I will selfishly inhale this all by myself next time on my next visit… Stuff the so-called date I don’t want to share it with. Just joking, I will definitely hope for my other half to enjoy this tremendously ~ 12/10

Price: HKD $468 (Meal was by Invitation)
Food: ♕♕♕ 1/2 to ♕♕♕♕♕
Ease of Access: 4.5/5

Opening Hours:
Mon to Sun 12:00pm to 22:30PM

Address: 尖沙咀赫德道8A隆堡麗景酒店38樓
38/F, Hotel Panorama by Rhombus, 8A Hart Avenue, Tsim Sha Tsui
Ph: 3550 0262

COEDO Beer @ Robatayaki Restaurant, 爐端燒日本餐廳 - (Hong Kong)

2013-04-27T14:10:00.001-07:00

Thanks to the local distributor of the prestigious Japanese COEDO Beer in Hong Kong and China, for the invitation to this Beer and Robatayaki-grill food pairing experience in Hung Hom. Robatayaki Restaurant was one of the 1st restaurants to introduce this open robatayaki grilling concept into Hong Kong, and it deservedly so received a mention in the latest HK Michelin Guide for their effort.

Our Chef for this Table -
I am flattered tonight, as I am sitting together with the owner of the world famous COEDO Beer brand, as well as Japanese TV Celebrity Kei-San from TVB who hails from Hokkaido. Thanks to Ivan the COEDO beer distributor for organizing this dinner.

Some Daily Specials on the blackboard -

Robatayaki - 炉辺焼き
The difference between Kushiyaki or Yakitori, and Robatayaki is simple but not always clear cut. The formers are sticks being grilled, the latter might include bigger pieces of meat or seafood in general. Such as we ate here tonight…

Tonight’s range of COEDO Beers,
All are Made in Japan beers and they are considered one of the up and coming Craft Beers in the world.

Abalone, Firefly Squid and Edamame. Paired with COEDO Kyara Vienna Lager style Beer -
The abalone was served with the abalone liver intact, it was sweet and not bitter. It worked well enough with the crispy COEDO Kyara beer. The Squids in the middle were so fresh and crunchy, I am really glad that they didn’t get served past their prime date. Lovely! ~ 9/10

Sashimi with COEDO Ruri Pilsener Beer -
The Prawns, Salmon and buri King Fish were quite fresh. The crispness of this slightly dry hoppy beer balanced with the raw seafood indeed. I normally like eating Sashimi with Kirin Ichiban beer due to the sweetness, but this clean Pilsener was balanced too, and not as distracting as a dry Asahi Super-Dry which I assume works better with yakitori or kushiyaki skewers. ~ 8/10

Grilled Zucchini -
Foiled wrapped, then half grilled and half steamed. This was quite pleasant and the wheat beer Hefeweizen characteristics was one of my favourites for the night. I find Japanese beers to be generally too sweet for me but this was more on the dry side. ~ 8/10

Grilled Alaskan Crab Legs with also, COEDO Shiro beer -
I was pleasantly surprised. I have had a lot of grilled crabs in general in HK and haven’t gotten around to posting those reviews, but I have got to say this had both a crustacean aroma as well as grilled crab sweetness. Very happy with this and probably multiple times over what I expected to encounter tonight. ~ 10/10

Smoked Duck Breast - Being Grilled

COEDO Beniaka beer with Smoked, then Grilled Duck Breast -
Amazing ! This was a match in heaven indeed. The Beniaka red beer I have had before and on it’s own can be quite sweet, but the smoky duck breast which was twice cooked had a lovely crispy skin and aroma, worked together like a pair of fitting gloves. ~ 10/10

Inaniwa Udon -
With Mushrooms. Served in a Sake Masu box. This was decent but not sure how it fits in with the below pork dish.

Grilled Pork with Beniaka beer again -
The well caramelized pork was sweetish enough to counter the slightly sweet Beniaka beer. Another perfect marriage. Mine pieces of pork were slightly over-cooked though but it has a good porks taste. ~ 7/10

Mochi Wrap with the COEDO Shikkoku -
The dark lager beer style was surprisingly paired with this lovely and elegant dessert. I think this was being imposed as being an alternative option rather than the perfect pairing in mid somehow, as both spell sweetness but in different ways.. They don’t work too well as a pairing but they are both sweet in the end ~ 7/10

COEDE Beer is such a prestigious brand nowadays even within Japan -
There is even a banner here on the right which advertises their beers. They might be a late starter but are already catching on in the beer scene. I was actually quite in awe of the quality of food served at this Hung Hom and Harbour Front restaurant in the end. Food was cooked brilliantly and the beers were generally matching the offerings. Can’t wait to be back !

Price: HKD $600 (Meal was by Invitation for tonight. )
Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕
Ease of Access: 3/5

Opening Hours:
Mon to Sun 12:00pm to 22:30PM

Address: 紅磡德豐街22號海濱廣場二期地下
Robatayaki Japanese Restaurant
G/F, Two Harbourfront, 22 Tak Fung Street, Hung Hom, Hong Kong
Ph: 2996 8438

Imasuke Udon うどん処今助 - (Hong Kong)

2013-04-22T12:38:00.001-07:00

This is a new Sanuki Udon Shop near Olympus Station. I remember reading about the good feedbacks about here somewhere online, but when we started digging in I was so disappointed already by my 2nd bite and so was my dining companion. I think with the benefit of hindsight I can explain why – my foodie friends were actually recommending the dryer ‘ぶっかけ Bukkake Udon’. But instead tonight both me and my friend ordered the souped version ‘かけ Kake-Udon’ instead. To me the udon noodles was decent but it was the soup itself where it did failed miserably.

New Udon Shop from Japan -
I personally like Soba & Kishimen > Udon > Ramen. But I like all of them enough that I will happily eat whatever is available to me. I just love noodles so much! XD

Kani ‘Crab’ Croquette – $18
The centre was very much creamier than the norm for a Japanese croquette, but it does have some crab taste. In fact the original versions in Japan are usually more about the floury cream filling than crab meat – so this one here was actually quite decent in comparison. ~ 8/10

Kitsune Udon, with Abura-age Tofu – $52
There is no fish cake or wakame seaweed inside the bowl, so it arrived looking really plain. A sip of the soup and it was totally missing any bonito or seaweed flavours, and even on the soy sauce side too it also was plainer generic than most bottled stuff. Totally miserable as a result. The noodles were chewy but merely just... What did put the final nail in the coffin was that the Abura-age tofu was grey in color rather than moist golden, and any of it’s original sweetness has already been boiled off a long time ago. 抹茶屋 Kyoto Matcha House in Diamond Hill, serving the same Ketsune/Kitsune Udon was way better than the one here.. ~ 5/10

Niku Udon with Beef and Onsen Tamago – $58
I didn’t get to try this but the soup base is the same as above. The pieces of beef for a so-called meaty Niku Udon were so narrowly cut and laden with gristles, not acceptable. The amount of agedama fried floury bits were scattered messily all over the bowl rather than to just one side, it was so wrong looking even by visual judgment. My friend was rather disappointed with this.

Aonori Seaweed Coated Fried King Prawns – $12
I didn’t read the menu that carefully but since it mentioned king prawns, naturally I was surprised when they arrived as barely the size of my index fingers. But checking the menu again, only in Japanese does it say that these are small prawns and with a price of $12 only, let’s not judge it by it’s girth? The prawn taste was normal but the batter wasn’t at all crispy, it caved in when you bite into them without putting up resistance. I am not complaining at this price range but expect it to be worst than McDonald’s chicken nuggets if you want to compare Apples with Mcdonald’s .

Price: HKD $90
Food: ♕♕ 1/2 - ♕♕♕
Ease of Access: 3/5

Opening Hours:
TBA

Address: 大角咀大角咀道38號新九龍廣場地下001-003及005號鋪
Udon Dokoro Imasuke Shop 001-003 & 005, G/F, New Kowloon Plaza, 38 Tai Kok Tsui Road, Tai Kok Tsui

Adrenaline at HK Jockey Club - (Hong Kong)

2013-04-21T04:04:00.001-07:00

Adrenaline is one of the VIP booths alongside the Happy Valley race course and interestingly doesn’t require the prestigious HK Jockey Club Membership status to enjoy this space - although it’s open to public, you are advised to book well ahead in advance due to burgeoning popularity on racing days as word is spreading fast. Over here at Adrenaline the unlimited food offerings is only $290 for all you can eat and you have your own reserved sofa, and they are also running a Wednesday Magic show until the end of April 2013.

Overlooking the Green Course -
Apparently the grass patches are imported from Melbourne’s Flemington Course.

Adrenaline Upstairs -
Pre-book a table here for around $290 each, including an All You Can Eat Buffet and exclusive sofa to relax on. Even without food this is a bargain just to reserve your own spot on racing day.

Cocktail by the Racing Course in the open -
Lovely spot over-looking the HK Happy Valley Racecourse on a Wednesday.

Buffet Starting..
All you can eat sauteed prawns in chili and herbs.

Macaroni & Cheese -
This was simply brilliant, from the white sauce, gratination to the well-cooked pasta shells. A lot of places provide this but not many do it to this level and I cross-checked with a few top ups. ~ 8/10

Roasted Cauliflowers -
Cooked well and not worn out or mushy like you encounter in most other buffets. ~ 8/10

Beef Wrap with Asparagus -
In a Japanese style teriyaki sauce. ~ 7/10

Crab Cakes -
Surprisingly not the wet soggy type you encounter at so many buffets, including some currently Michelin 1 Starred shops! This was chunky enough and packed with crab sweetness. For a buffet setting, this was punching above it’s weight for sure.. ~ 8/10

Pizza -
Looked edible I suppose. Didn’t get around to eating a slice...

Cold Meats -
This plate was mostly sliced cured veal tongues. How many places in HK do u remember that serves this version unlimited? Interesting chacuterie selection here.. ~ 9/10

Salads -
Part of the selection, and more with the green leaves on the other side on the right.

Foie Gras Pate en Croute in Pastry -
This had a jellied top and was smooth and gamey. At a $290 buffet with reserved sitting in the Jockey Club, surely I should be happy with this consummate performance? ~ 8/10

Goat Cheese Terrine -
Another rarer to find buffet item.

My big plate of Gravlax Salmon, Mortadella,
Prosciutto Cotto cooked ham, Salami, Tongues -

More is more !
Even had cous cous under my Gravlax salmon and Caper Berry..

Mac & Cheese, Crab Cakes with Salsa, Cauliflower -
All done surprisingly well here.

As is the Repertoire of a Magician -
2 guests were invited on stage and they seem pretty amazed by his ‘magical’ performance live!

Remotely moving and picking out single cards using his shadow! Wicked..

The JTap Smart Card Wager Table -

You can use the JTap system to check on the Horse specs and Trainer info,
Pay-Out rates, and then place your Wagers -
There are a few ladies who can help you if you’re stuck on ideas, and who proved to be quite accurate with their tips on how to gamble. Definitely worth seeking out on after my losing streak experience.

I had just put a $100 wager on a..

More Magic Shows after a few races and one of my Turtles I bet on,
ended up winning me $300 - Not much but it’s all symbolic in the end

Desserts -
Food and desserts here are actually executed pretty well and thoughtful.
That’s the biggest finding today! It’s a good overall package indeed..

To book online, please visit here for instructions. See you there again soon :
http://entertainment.hkjc.com/entertainment/go-racing/facilities/english/adrenaline.aspx

Price: HKD $290 (This meal was by Invitation to try out their new Facility)
Food: ♕♕♕♕ 1/2
Ease of Access: 3/5

Opening Hours:
Racing Days 18:15pm to 23:00pm

Address: 跑馬地馬場聯合看台2-3樓
2-3/ F, Pavilion Stand, Happy Valley Racecourse, Happy Valley, Hong Kong
Ph: 3690 3690

泗益 Si Yik HK French Toast - (Hong Kong)

2013-04-16T10:01:00.001-07:00

I had little idea on how to pronounce the Chinese name of this shop. Apparently, it’s translated as Si Yik but I don’t think this shop in Stanley carries a English translation at all? For many years it has been reputed to serve the best British Colonial-Chinese fusion styled French Toast or pain perdu, a by-product of the years that Britain used to rule Hong Kong and almost all other Cha Chaan Tengs in town carry these odd fusion dishes. After 2 separate visits spanning years apart, I think it does warrant some attention. But as for the best HK French Toast in town, I reserve judgment as I have had better on luckier days! Plus, I am not going to eat at every Cha Chaan Teng in Hong Kong to find out the best French Toast, or I am soon going to start looking like the Michelin tire man.

In Stanley Maket -
The usual queue and wait on the weekend, is roughly 30 mins.

The Man, making your HK style French Toasts -
I actually took a video separately. But he closely guards his secret recipe and hence the highish counter set-up. All I can divulge to you is that he does beat his egg whites and the egg yolks separately to create what he deems is the best recipe, almost like a French pastry chef.

Iced Lemon Tea, Less Syrup -
This was not sour enough for me. The black tea base can also be more convincing. ~ 6.5/10

Iced HK Milk Tea -
Again, not impressive. Tea was totally missing tea flavours base. ~ 5/10

HK Style French Toast with Kaya Filling -
With the separately beaten egg whites and egg yolks, the coating of this created a much more fluffier external crust. Ultimately for me, I think this was kinda soft and not very eggy. The Kaya spread inside also wasn’t very coconutty or buttery enough. All in all I do appreciate the way they cook this with so many extra steps involved but I wouldn’t call it the ultimate best version personally. ~ 7/10

Corned Beef and Eggs Sandwich -
Just wanted something savory and this was done expectedly average, as it’s served in almost any Cha Chaan Teng but there were no surprises here. Some shops make a better one with gimmicks. For this particular shop, their gimmick relies on the very softly fried HK French toast.

Price: Around HKD $50
Food: ♕♕♕♕
Ease of Access: 3/5

Opening Hours:
Mon, Wed to Sun - 06:00am – 17:00pm
Tues - Off

Address: 赤柱市場道2號
2 Stanley Market St, Stanley
Ph: 2813 0503

Blue Butcher - (Hong Kong)

2013-04-14T18:37:00.001-07:00

Blue Butcher proclaims to be a meat power house. They are cooking all types of meat other than concentrating on singling out Dried Aged Beef as a selling point. I personally believe Beef meat is too marketable as a concept and it is one of the fewer meats on the market that can be cooked more towards rare, which gives it instant advantage against other white meats like Pork and Chicken which are usually cooked closer to well-done and therefore less juicy. Over at Blue Butcher, one gets to appreciate that they try to balance everything right as an all rounder.

Upstairs -
This is actually my 1st visit to Blue Butcher, upon invitation by my marketing friend and herself a big foodie. I don’t really go to new shops that often if you really know me

Antipodes Mineral Water from Down South -

Some Signature Cocktails to start-off With -
The 2nd one is a Pork Chop and Apple Sauce. In general I found the cocktail recipes to sound intriguing enough but when you sip it in, could do with more of the advertised flavours? For example in the 2nd, more bacon and apple. ~ 7/10

Draught Craft Beers -
Oregon Brewed, Rogue ‘Dead Guy Ale’
Thanks to the recommendation by a fellow foodie friend.

Baguettes - Garlic Butter, Olive Oil, Salt and Pepper.
Named as Blue Butcher, for some reason I expected some out-of-this-world spread. Such as a Bone marrow butter, whipped Duck fat or a Lardo spread with fried chicken skin powder, etc. I have had a lot of these alternatives if you have been following this blog and they do make an impact on your life. They increase your waistline ! xD

Pigs Head Terrine with Pickled Onions, Herb Salad & Toast
Was a bit surprised by the shape tonight, which isn’t very terrine mould-like in shape. Whilst the flavour was intense and you can taste the seasonings and fruit inside, I think it was too grinded up compared to the usual pigs head terrine which are either more shreddy or chunkier. This became a little too dense to my liking. ~ 6/10

Compressed Organic Tomato with Burrata Cheese, White Balsamic & Basil Oil - $190
The burrata was very creamy in taste, which to me is important as a lot of burratas in town are very weak. I find that a lot of customers somehow expect Burratas to be all runny but in reality they don’t always. Unless they’re leaking out whey water. Liked the basil oil idea but wanted more real basil leaves on top! ~ 7/10

Jarred Foie Gras and Chicken Liver, Sweet Onion & Brioche – $190
The two types of livers made a strong impact in taste, but it was slightly denser than I had imagined. The taste on the other hand was addictive. In my head, I instantly compare it to the versions served at say Carlton Wine Room (Melbourne) and Cumulus Inc (Melbourne). I think this could do with slightly more aromatic wine and also slightly more lighter? ~ 7/10

Bone Marrows with Toast, Caper Berries, Italian Parsley & Salt Flakes - $125
Comparing marrows to marrows, the Blue Butcher one on this occasion was the best I have eaten locally. It’s not overly fatty and is roasted until transparent inside. It’s also seasoned well and slightly smoky, with a good maillard reaction created roasted fat flavour. Eat it with the parsley which worked well altogether. ~ 9/10

Denaux Lamb shoulder “Label Rouge”, from Quercy, France - $1680
This feeds 3-4 people. Slow cooked for 24 hours with rosemary oil, this baby lamb is distinctive for their dark rims around the eyes. The meat is silky smooth and there isn’t an overly pungent lamb gaminess, which puts off certain people. Limited to 3 serves per day as the lamb is so rare it hardly gets exported outside of France and this won the best lamb award in France last year. The roasted potatoes I might added were really crispy which is rare in HK. The baby carrots to me seemed slightly undercooked though. ~ 8/10

Lamb, served with Lamb Jus -
Pink in the centre, fork tender. The smoked mustard and Pommery mustard on the side were deemed redundant.

Lamb Jus -
Dunk some french fries into it. I love meat and I eat like a Barbarian.

Creamed Corn -
This tasted quite Americanized to me for some reason, may be the cream. But very lovely side dish. ~ 7.5/10

Truffled Fries with Cheese – $70
A no brainer. This was fried well and had a good truffle paste taste. It’s not hand cut in-house but if you have done triple-fried chips you would know it’s not commercially viable in most cases, especially if you need to serve a thousand customers a day ! ~ 7.5/10

Granny Smith Apple Crumble with Port and Walnut Ice Cream – $50
Nice buttery crumble, with well stewed apples. This was one of the best ones in town I have tried although I still prefer my apples to be more spiced. The ice cream on the other hand wasn’t very Port or Walnut like. ~ 7/10

Chocolate Bread and Butter Pudding with Rum Baba Ice cream – $50
This tasted like a brownie. Quite dense too. Wasn’t very impressed with this truth be told… ~ 4/10

Fresh Mint Tea -
I encountered such a version in Germany a few times recently and sorta miss it. Glad to find it again in Hong Kong, at Blue Butcher! I like Blue Butcher for a number of things but I could still see scope of it elevating to another culinary level. For example, the meats were cooked spot-on and there were 2 secrets behind how they managed to achieve this (I am afraid I will have to carry them to my grave!). On the other hand, somehow with their name-sake I was expecting something very hardcore. Right now I am loving the new French lamb shoulder a lot and those delectable potatoes!

Price: Around HKD $550 – $600
Food: ♕♕♕♕ - ♕♕♕♕ 1/2
Ease of Access: 3/5

Opening Hours:
Mon to Sun - 12:00pm – 23:00pm
Sun Brunch – 12:00pm – 3:00pm

Address: 中環荷李活道108號
108 Hollywood Road, Central
Ph: 2613 9286

Pak Loh Chiu Chow Restaurant 百樂潮州酒樓 - (Hong Kong)

2013-04-10T11:43:00.001-07:00

This Chiu Chow institution has been a major pillar in Hong Kong’s higher end Chiu Chow food scene for many glorious decades. The youth generation in Hong Kong should appreciate that such traditional places still remain operating as I find that older generation shops are closing down one by one. Pak Loh recently opened up a new branch on the 5th floor of Mongkok’s recently revamped Century Plaza 新世紀廣場. 1 day I received an Invitation by this restaurant group to try out a new Sake and Chiu Chow food pairing, along with new signature dishes. Although the original Causeway Bay store still houses the Head chef in charge, over at this location they are allowed more freedom and delegated the task of re-inventing new Chiu Chow signature dishes, often not available at the original store.

Golden Entrance -
A lot of the rich families in Hong Kong are of Chiu Chow descent. This restaurant group was once famous for their birds nest and shark fin and the prestigious flower crab.

Chiu Chow Pickled Mustard Leaf - 潮州酸菜
I am pretty sure this is the modernised elegant version, as back in the days they didn’t chop it up and arrived as much bigger pieces. At certain places they also pile on a good sprinkle of dried fish floss. This has a refreshing sourness, apparently a trait in Chiu Chow cuisine but has been toned down in Hong Kong versions.

Japanese Sake today, Nanbu Bijin and Dassai -
Since rice wines go well with Chinese food, someone suggested that we could definitely try it out with some Rice Sakes from Japan for elegance. This Sake food pairing was done by a Japanese Sake Sommelier working for CitySuper Supermarket.

Inside a Private Room -

Kung Fu Tea. A must before any meal before and after a Chiu Chow dinner -
When I looked this up on English Wikipedia the information is quite misleading. There was absolutely no mention of Chiu Chow/Chaozhoue/TeoChew as being it’s original inventor, whereas the Chinese Wikipedia was much more clearer in explaining this fact.

Cold Flower Crab - 凍花蟹 $1040
This was huge. The meat was really sweet although I think crabs back in the days had even stronger crab flavour and was more ‘green’ colored inside, it might have to do with the modern farming process. You can opt to dip this into black vinegar. ~ 8/10

Goose Neck Meat, Goose Breast, Goose Gras liver, Tofu - $230
The Goose Neck Meat and Goose Back Meats are usually treated as delicacies, since they are fewer in proportion. The master stock here was quite sophisticated, by itself it’s quite salty but it didn’t penetrate too much into the meats so it’s balanced. I like the goose, but the foie gras could be a little more silkier ~ 7/10

Pig’s Leg Tendons - 鹵水豬腳筋 $88
Only available at this branch of Pak Loh. This was my favourite dish as it had the perfect balance in texture and the master stock coated it just enough. ~ 9/10

Fresh Chicken, Cooked in Soy Paste Sauce - 豆醬龍崗雞煲 $320
The chicken was fork tender, and although the soy paste taste was weaker than what I predicted reading the menu, the overall balance was appreciated. The thick chicken sauce with the soy paste was scooped onto rice together with chicken meat. So heavenly and a must order. ~ 8/10

Pig Ears, Goose Intestine, Pig’s Large Intestine, Goose Wing Webs in Master Stock -
Quite similar to a dish above but with different components this time, all braised in Chiu Chow master stock. I am starting to think the master stock can have more of that crucial spice component. The Pig’s Chitterling Intestine was everyone’s favourite. ~ 7.5/10

兩麵黄, or 潮州糖醋麵
Traditional Chiu Chow noodles are usually fried on 1 side only. The crispier side then dotted with sugar, the un-fried side dipped into vinegar. In Hong Kong most places fry both sides nowadays by default. This was excellent and one of the best I have eaten in Hong Kong, as beneath the grease-free crispy layer, you can still bite into individual noodles beneath it. Gorgeous here! ~ 9/10

Steamed Glutinous Rice Dumplings with Custard and Red Beans - 雙色甜水晶包 $42
A perennial favourite at Chiu Chow restaurant within Hong Kong, although I also have a few other favourite items. In fact within all of the Chinese cuisines I have so far eaten, Chiu Chow easily has the most versatile and excellent range of desserts, you can make a meal out of them! This was a little too sweet for me but executed well otherwise. ~ 6.9/10

Mung Bean Soup with Water Chestnut -
This dessert soup normally comes with 清心丸, a chewy translucent and bitey starchy dumpling to complete the experience. The version today was too sweet and not balanced. 4/10

Taro with Steamed Milk and Eggs - 芋荔蒸奶同蛋
The Taro mud is very traditional Chiu Chow. but the steam eggs and milk was more like a central Cantonese dessert from Shunde. This new dessert was created by the Pak Loh kitchen and received a round of applause from the whole table. The taro was less dense and greasy than the original version, and mixing it into the well steamed milk pudding was a winning combo. Another highlight and a must-order here… ~ 10/10

Come here for both old and newer exploratory Chiu Chow Food -
They have pedigree in history as a group and within this outlet they are eager to explore some new ideas and to re-invent Chiu Chow food to keep up to the dining trend. Prices remain reasonable, they are taking baby steps at a time sensibly and what we tried tonight worked. Since some of the best Chiu Chow food in town are found in really run-down places, I enjoyed the cleaner dining space of their renovated shops and think this might just become my to-go Chiu Chow place from now on when dining with the family.

Price: Around HKD $250 – $350
Food: ♕♕♕♕ 1/2
Ease of Access: 3/5 (above KCR Mongkok Station)

Opening Hours:
Mon to Sun - 11:00am – 23:00pm

Address: 旺角太子道西193號新世紀廣場5樓523號舖
Shop 523, 5/F, Grand Century Place, 193 Prince Edward Road , Mong Kok
Ph: 2390 0834

Hung Kee Goose 鴻記潮州滷鵝 - (Hong Kong)

2013-04-06T09:18:00.001-07:00

There is a large selection of Chiu Chow 潮州 food in Hong Kong, otherwise known as Teo Chew cuisine if you’re from Singapore, or officially known in Chinese Mandarin as Chaozhou. They all mean the same thing regardless but Chaozhou in itself is quite unique in it’s own existence – it is part of Canton province yes, but they do have their own specific life and food style and are known to be a closely knitted clan. The richest man in Asia Mr Li Ka Shing is also a Chaozhou native, who always have their own ways of prioritizing their Loyalty to fight their own clan against external threats. Internal struggles naturally come second in nature. To draw an immediate comparison I think they operate very similarly to the global Jewish community.

Chiu Chow/Teo Chew/Chaozhou food will change when it crosses borders -
Afterall Hong Kong is also part of Canton province. And since Chaozhou is situated on the East Coast next to the sea, there are naturally many immigrants to other Asian-Pacific cities and which the cuisines will start to diverge from here too!

On the Menu, Prawns cooked in Crab Broth. Or Mantis Shrimps cooked in High Broth.
These are actually quite unique offerings.

My BYO Belgium Beer -
Chiu Chow or ChaoZhou food is usually eaten with Beer or X.O. and Cognacs. I just thought I will experiment with a Belgian beer.

Goose Meat, Goose Gizzard and Pickles & Minced Meat on Rice -
The macro and micro differences between the very similar Chiu Chow cuisines around the globe is noticeable, but remain true in spirit. The HK shop has a slightly more saltier Master Stock base and slightly more spices and aniseed in taste. The Goose Gizzard was so brilliant and crunchily-tender (oxymoron), the sliced goose meat packed with meat and solution flavour. Even the rice was cooked dry fluffy. Albeit heavily seasoned and more salty though said to not carry MSG by the owner. Really liked this bold version which wasn’t single dimensional ~ 8.5/10

Goose Gizzards -
Also done really well and perfect to the bite, and not as hard as normal Chinese duck gizzards.

Lo Shui Tofu – $4
I could tell that this ChaoZhou / Chiu Chow version of master stock was more on the heavier side immediately, but the boss was proud of this. The above goose items worked really well with this indeed, but the Tofu pieces in the same solution seemed a little too salty and bitter. ~ 5/10

A lot more Offerings than the Normal Shops -
Including Pigs Head meat, Goose Necks, Mantis Shrimps, Cold Flower Crabs. The dining space is just limited to 2-3 tables but a lot of customers purchase from here arriving in their Mercedes-Benz and reserving the $2000 Flower Crabs. Apart from the tofu, I have so far been pretty impressed by here..

Price: HKD $50
Food: ♕♕♕ to ♕♕♕♕♕
Ease of Access: 3/5 (Near Wanchai Station)

Opening Hours:
Mon to Sat - 6:00pm – 00:00am

Address: 灣仔駱克道224號地下33-35
G/F, 224 Lockhart Road, Wan Chai, Hong Kong Island.
Ph: 9302 8661

Yardbird - (Hong Kong)

2013-04-04T11:51:00.001-07:00

If one looks at the overall record on Yardbird on the most commoner’s reviews of here on Openrice: http://www.openrice.com/restaurant/sr2.htm?shopid=56539 , you might notice that 12 out of 13 reviews of here are written naturally in English. I guess that precisely sums up on what is going on about it’s aimed clientele. It is attracting a different crowd altogether. In Hong Kong you can certainly get more authentic Japanese food operated by Japanese Chefs run restaurants, but not a lot of these receive media coverage in English, nor do they even provide properly translated English menus, let alone into Chinese itself. Having considered this point of difference – I have got to admit Yardbird on my 2nd visit was pretty convincing. Definitely not in terms of authenticity and understanding of traditional Japanese food, but the execution was spot on indeed bar one of their signature tsukune dish. Good job overall for what is exotic Japanese food, something I am already pretty used to living in Australia all these years. And to be fair this was done a bit ahead of the rest.

Yardbird House Sake -
If I was given this in a blind tasting, I will call this out for being dull and all alcoholic based Shochu. But surprisingly this was actually a Sake. Which was less polished than I could imagine. ~ 5/10

Tsukune Minced Chicken Stick, often with Cartilage and even Organs infused -
Don’t want to sound mean, but after 3 visits this was just looking so wrong and pale. The normal brown surface color comes from a Secondary grilling caramelization process, after re-dipping the stick into the tare sauce again with sugar. I don’t think Yardbird really understood this point yet after 3 visits. Even if it is quite marketable in concept when served with an egg yolk on the side ~ 5/10

Chicken Neck Dish No. 1, and No. 2 -
Chicken neck visit 1, was served with some Chili based paste with Shichimi powder. On another visit later, this was served with a Yuzu Kosho (Grapefruit and Pepper paste). Truth be told both versions are really bold, emphasizing on that fact that these are exotic skewers with an exotic sauce on the side and neck muscles. In between calling it being too Try-Hard on both occasions, or simply reinventing exotic Japanese food from another perspective - I have got to say both versions were executed well indeed. Taste matters a lot to me, but so does the philosophy behind their concept! Really hard to balance indeed.. ~ 9/10

Shichimi Powder -
Just like their Marketing, the usually more subtle Japanese counterparts would have never thought of giving this out at the end. Japanese food is usually more restrained in subtlety, at least on the surface anyway.

Lime, Mitsuba herbs, Yuzu Kosho (Grapefruit & Pepper) and Mussels -
This was simply sublime with the balance. From one angle, you question why they do it so well over here even if the Yuzu concept is already becoming repetitive and not normally associated with mussels. I think from a Japanese Chef’s angle this was really breaching the line… But from another perspective, name me another place which did mussels so well with it’s unique and not always traditional recipe? ~ 10/10

Hitachino Nest Ginger Ale -
It’s actually an alcoholic version, as explained before at Felix before.

Corn Tempura -
This was different to what most Japanese chefs will cook up, which are usually more sliced, than scooped. But this was simply sublime once again and packed with crispiness and sweetness. Wouldn’t call it authentic though.. ~ 9/10

Chicken Hearts – $38
This looked different to most authentic Japanese versions, which are usually glazed in tare sauce. It came with a handful of chopped spring onions and minced ginger instead. It’s not really authentic, and even hinted at having cross-over recipes without really understanding why. But this was done well outside of the norm indeed.. ~ 8/10

Chicken Knee Bone Skewer -
When this arrived, it looked so different to the normal authentic Japanese version on colour. It was more like a Pancreas with the criss-cross pattern. Also kinda more wider and under-grilled. The more traditional version is definitely better as they are more grilled until the soft bones begin to melt and crispen up. Not quite up to that standard here today. ~ 6/10

Chicken Oysters ‘Sot-l'y-laisse” -
Some other Yakitori shops in Japan, Hong Kong or Taiwan also offer this too. But only over at here is it beginning to become marketable to the crowd. I guess may be because Japanese food has taken on an English interpretation on the menu here. Old news is better than no news? ~ 8.5/10

Korean Fried Cauliflower -
Some battered coating with a sweetish sauce and sesames. We loved this so much. I guess at the end of the day. this is no longer Japanese food, not even Japanese inspired dishes. It really throws wreak into havoc when it comes to quantifying in the end. Does it even remain Japanese food and how should we go to see it? Never mind the addictive taste. ~ 10/10

Brussels Sprouts with Garlic Chips -
I don’t recall the last time Japanese cuisine had Brussels Sprout thrown in with fried garlic, but this was pretty adorable except for the expected burnt taste from both garlic and brussels sprout. ~ 7/10

Another Tsukune minced Chicken -
It looked so Wrong for really obvious reasons that I think is a waste of time to explain for hardcore Japanese fans. But to put it on record so you can certainly sue me, it wasn’t caramelized on the surface and it wasn’t arriving in either the long elongated shape or the balls ‘dango’ shape. But the concept behind it will definitely wow people anyway, especially to those who are not normally exposed to Tsukune in both taste and texture or the side egg yolk with sauce already. Although this wasn’t bad per se, it was very off the best of the authentic versions. It’s presented more like a concept here than the real deal tsukune, for the sake of having a minced chicken stick with cartilage, without understanding what the normal version really tastes like. The real thing definitely is expected to carry a more grainier texture inside and a darker caramelized surface externally on appearance. Here it still remained a borrowed concept?? 5/10

Price: HKD $400 – $500
Food: ♕♕♕ to ♕♕♕♕♕
Ease of Access: 3/5 (Walk up the hill from Sheung Wan MTR Station. Or take a cab and then wait in line for 1.5 hours).

Opening Hours:
Mon to Sat - 6:00pm – 00:00am

Address: 上環33-35 必列者士街
33-35 Bridges Street, Sheung WanSha Tsui, Hong Kong.
Ph: 2547 9273 (NO Bookings)

TOSCA at Ritz Carlton Hotel, with Italian Peroni Beer - (Hong Kong)

2013-04-03T14:08:00.001-07:00

Tosca is really super popular these days - it’s currently the tallest Italian Ristorante in Hong Kong or within Asia Pacific with a gorgeous view from the 102nd Floor in the new Ritz Carlton Hotel. It actually sits above the clouds on most days here. Today’s main theme behind the visit, was to experience that cross-over between Italy’s Peroni beer and the prestigious Ritz Carlton Private Chef table. It is something which is hard to come across and is normally booked for months in advance but we somehow got the privilege to skip the queue thanks to both sides of connection! We foodies by nature, held high hopes for the sparks that could be created between the two titans in the beer and food brand industries..

Chef Vittorio Lucariello -
Is over-seeing the Chef’s Table kitchen today… He has a wicked sense of humor when you speak to him but he knows food so well, you can tell he can cook with his eyes folded!

Bread -
The breads were slightly chewy at the edges but wheaty enough in taste. Considering Hong Kong’s recently overly humid weather during the rainy season, they were quite enjoyable.

Italian Chef Vittorio,
working with Italian Peroni beers..
Promoting Aperitivo Hour Culture in HK. You see it in Milan and it has now spread throughout Italy and the rest of the World already. Looks like HK is catching on with the unlimited small bites with drinks concept not dissimilar to Spanish Tapas or Mediterranean Mezze plates..

Fresh Spring Produce -

Baked Eggplants in Timbales,
with fresh Mozzarella -

Scampi/Langoustine,
Italian Red Prawn and Octopus with Peroni Aperitivo hours -

More Peroni Beers and Olives -

A Range of Flavoured Olive Oils spotted at the Chef’s Table kitchen -
Would love to try all of them 1 day !!

Italian Carnaroli rice Risotto being cooked -

Arriving @ Mantecato stage -
This bit was surprising to me as both Mozzarella cheese as well as grated Parmesan Cheese were both added in, instead of the more typical Mascarpone cheese with butter as a finish..

Risotto with 2 Cheeses and Black Truffle -
The addition of the diced Mozzarella cheese really added a stringy bit to the bitey rice, which was a first for me in a positive way! The black truffles were mischievously volunteered to be shaved by myself, which could be detrimental LOL as I am too polite to shave another 100g of it! ~ 9/10

Southern Italian Sea Prawns with Egg Pasta -
With a touch of chili. The pasta versus the cooking recipe, really surprised me as despite not using a pure prawns broth carried a lot of prawn flavours clinged onto the pasta. Since I like cooking this dish myself but not always so successful, this did open question marks in my head. Well done job! ~ 9/10

Turbot Fish with Artichoke Puree and Artichokes, with Black Truffle -
I normally think Turbots are slightly over-rated even if caught wild or imported, but my version at Pavilion Ledoyen (Paris) was simply brilliantly out of this world good! The one I ate at NOMA (Copenhagen) was also quite enjoyable despite a repetition of too many seafood dishes. In comparison, this was cooked also well but as this was an event for a Beer Aperitivo hour, I am sure Tosca will serve a more sophisticated version for diners. Definitely appreciate the cooking accuracy here. ~ 7/10

Beef Medallion with Porcini Sauce and Beef Jus -
Quite a lot gamier than I could initially imagine for a tenderloin cut. It reminded me of grass fed organic beef. Really liked the mushroomy sauces. ~ 7/10

Peroni Beer and Vanilla Panna Cotta with Berries -
Quite interesting because the beer component was quite strong! ~ 7/10

Peroni Beer and Coffee Mille Feuille -
Looking ever so pretty… It looked really flaky and well layered and neat. The said flavours were all present which was highly appreciated. Both this and the above dessert got my respect. The slightly caramelized top-layer was surprisingly hard to cut thru, but once in the mouth it was all buttery flaky heaven. ~ 8.5/10

Price: (Meal was Invited by PERONI BEER HK)
Food: ♕♕♕♕ 1/2
Ease of Access: 5/5

Opening Hours:
Mon to Sun - 11:00am – 9:30 pm

Address: 尖沙咀柯士甸道西1號, 環球貿易廣場(ICC)香港麗思卡爾頓酒店102樓
102/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui, Hong Kong.
Ph: 2263 2270

Yong Kang Beef Noodles 永康牛肉麵 - (Taipei, Taiwan)

2013-03-31T12:07:00.001-07:00

This Taiwanese Beef Noodles shop was said to be 1st discovered by Hong Kong tourist books in the beginning, even before hitting the radar of the local Taipei foodies food trail. I remember my 1st visit to here wasn’t looking that much like this shop’s current modernised layout. I believe they might have actually renovated since then and my actual memory is becoming patchy of here unless it was really tasting that great in the beginning, which I remembered it to be good enough however. Let’s just start all over again here this time around to be fair, which is inline of my whole intention of my recent trip to Taipei to rediscover the places. There’s always room for a new beginning and reinterpretation !

Totally Unfamiliar to me -
I distinctly remembered the old shop layout to be much more rustic, and not fluorescent yellow.

Menu -
Still reasonable in the price range.

Crowded with Tourists -
I actually did wonder if any Taiwanese locals do rate here.

Vinegars, Chili Paste and Pickles -

Red Braised Beef and Beef Tendons Noodles - 紅燒半筋半肉麵
When this arrived, it looked just so proper. The presentation is almost picturesque thoughtful! The beef tendons were really well cooked and just right, transparent through and through but not too bitey or soft, respect. The beef short ribs were also in the perfect state. In hindsight I do miss this place, but unfortunately the noodles were cooked really soft tonight. The slightly fiery soup base was also tasting like a fast food chain. I do miss the beefy bits yeh. 6.9/10

Clear Broth Beef Noodles - 清燉牛肉麵
Not the more famous version, but since they provided it, we ordered it just to compare with the red braised version. The noodles were still really soft… Soup base was just really diluted. May be I could come to appreciate this 1 day but relative to it’s peers, this was really watery though. ~ 5/10

Price: TWD $200 Per Person
Food: ♕♕♕ to ♕♕♕ 1/2

Opening Hours:
Mon to Sun - 11:00am – 9:30 pm Address: 台北市金山南路二段31巷17號
No. 17號, Lane 31, Section 2, Jīnshān South Rd, Daan District Taipei City, Taiwan 106
Ph: 02-2351-1051

Coffee Alley 咖啡弄 - (Taipei, Taiwan)

2013-03-29T12:59:00.001-07:00

I am obviously aware that Coffee Alley 咖啡弄 has opened in Hong Kong recently and I did actually tried to queue in the HK Outlet during 1 afternoon. But to no avail as I try not to ask for my friends to wait in line with me just to try out a new shop with an unproven track record. And since a foodie friend already got one of the Taipei branches bookings lined up in Taipei itself, and I love waffles myself, who am I to say NO? Let’s go straight to one of their Taipei branches.. At least we could try out the real thing directly as a comparison.

The booking is not as exaggerated as in the new HK Outlet -
Yet it still took a long time for getting our reserved table. Huff Huff..

Although haven’t Eaten in the HK Shop yet -
I did read their menu there. It was surprisingly exactly the same. Down to the most recently added items. Seems like us Hong Kongers aren’t getting ripped off either.

Strawberries Mille-Feuille -
NOT available on HK side, cited for reasons of not being able to source the same ingredients over in HK. This was puffy but ordinary in performance. Perhaps no need to bring this to HK then thank you very much. I am just always looking out for a real Parisian mille-feuille equivalent these days! This was mostly puffy without the structure ~ 6.9/10

Camomile Tea with Lychee – TWD 160
I ordered this as the server recommended it. It was decent but not outstanding. ~ 6.9/10

Strawberry Waffles with Strawberry Ice Cream, Berries Sauce and Custard -
The famous item in Coffee Alley, which I must say was copied from their previous employee 米郎期 Melange Café. On this particular occasion, the waffles batter was virtually tasteless though. I did liked the Taiwanese sourced strawberries and the sauce, though the custard was set too hard. It’s about even in the end. ~ 7/10

Fruit Tea -
This was the best item and it has some Taiwanese fruits and a few tropical fruits infused. I really miss this tea. But not so much the other items above. ~ 10/10 I actually started to develop a feeling that this is designed to satisfy for the youngsters only..

Price: TWD $300 Per Person
Food: ♕♕♕♕

Opening Hours:
Mon to Sun - 12:00pm – 11:00 pm (Last order 10:00pm)

Address: 台北市大安區敦化南路一段187巷42號2樓
Ph: 886-2-2888-3322

Hamamatsu Ya 浜松や - (Taipei, Taiwan)

2013-03-28T13:04:00.001-07:00

I love Eel a lot. Although many of the unagi eels available on the market are now raised within China or Taiwan, in reality, river eels are known to only naturally breed in very specific spots in the ocean! The returning juveniles swim all the way back to rivers just like they were already born intuitively with some GPS co-ordinated system, sometimes they either make the full home run or end up getting caught in the net prematurely in places like England, Spain or Japan and are auctioned up by buyers for a premium. The little wiggly things are then raised to full size before being sold off as fully grown up eels. These baby eels are becoming more scarce each year and prices are on the rise, and the whole entirety of river eels itself is becoming more endangered as we speak. Let’s hope science will eventually work out a way to breed them indoors as this truly is a real delicacy!

The Live Eels served in this Taipei shop are farmed and raised in Taiwan -
I forgot to ask where their baby eels were bought from in the beginning. These are slaughtered and then grilled on the charcoal bed.

Hamamatsu Ya is more famous for their 3-4 way of eating the Hitsumabushi Eel Rice -
The rice is divided into quarters. The 1st part to be eaten as is. The 2nd quarter to be mixed with herbs, wasabi and seaweed strips. The 3rd step is to add in the broth soup like an Ocha-Tsuke. I think the 4th version is more invented during here, as they suggest one to eat it with an Onsen Egg.

Salad -
A spring salad with asparagus and baby corn. ~ 7/10

Live Shiro-Yaki Unagi 白焼き鰻 -
I was rather surprised how ‘muddy’ in flavour this tasted! Usually farm raised eels don’t have this problem, it’s only when they are caught from the wild when they carry the mud smell. This was however lacking a bit of charcoal grilled flavours. Another visit to another Taipei shop afterwards helped to prove this was underperforming indeed! ~ 6/10

The Signature Unagi-Mabushi (鰻まぶし),
otherwise known as Hitsuma-Bushi ( ひつまぶし) especially in Nagoya -

The Eel was really surprisingly devoid of Fat -
It was quite lean and there wasn’t much charcoal grilled flavour once again. The Wasabi given wasn’t the freshly grated type either. ~ 6.9/10

The final Onsen Egg rice version -
~ 6.9/10

A Tank of Live Eels -

All in All,
I have got to say I was disappointed in this meal. I have always had the idea that Taiwanese-Japanese food is kind of imitating Japanese shops, but attention to the most minor details might not be picked up over here. For example, the Grilling was a little off definitely, the Kabayaki sauce wasn’t too sophisticated and missing real eel and eel bones contribution. The white grilled version carried that obvious muddy note and the wasabi given was still a powdery type. We also tried to order Grilled Unagi livers and their Livers Soup - but despite us ordering freshly slaughtered eels, the shop said they have already run out. Why am I paying a premium for killing some live eels then? Eels are already a scarce commodity nowadays, before I turn into a Vegan 1 day, I think we should still respect their sacrifice of their lives for our own enjoyment.

Price: TWD $800 to $1000 Per Person
Food: ♕♕♕

Opening Hours:
Mon to Sun - 11:30 am–2:00 pm, 5:30–10:00 pm

Address: No. 22號, Lane 119, Línsēn North Rd, Zhongshan District Taipei City, Taiwan
Ph: +886 2 2567 5705

Motorino - (Hong Kong)

2013-03-26T10:00:00.001-07:00

The story behind Motorino from Brooklyn’s, New York is simple. The Chef wanted to create a true Naples style pizzeria experience. The brick oven plus wood fire chips, together with a good base of a rising dough and fresh Italian ingredients, will hopefully make for a good Italian Neapolitan styled pizza!

Found on the side of the HK SOHO Escalator -

Part of the Menu -
Overall simpler than I had envisaged. And not much traditional fried appetizers before the run of Pizzas for now which is expected to be aligned with traditional pizzerias in Italy… Wishing for more fritte and suppli items 1 day, which is definitely more Italian in spirit.

Clams with Crostino -
We liked the bread a lot and it had that charcoal aroma. The clams themselves in the meanwhile were unsophisticated in flavour but bordering on being bitter. The sauce could also be more concentrated. ~ 5/10

Meatballs braised in Tomato Sauce -
The half veal and half pork balls were softer than imagined, but ultimately with the basils and cheese and tomato sauces thrown in, quite likeable. ~ 8/10

Brussels Sprout, Fiore di Latte Mozzarella Cheese, Garlic,
Pecorino Romano, Smoked Pancetta and Olive Oil - $148
The pizza arrived smelling quite smoky from the oven. The bottom was a little too white under-baked for me, yet the cornicone crust was burnt in taste profile (rather than blackened in a Neapolitan way when it puffs up at the edges only). I liked this pizza, though it really was a little too burnt in taste for me and borderline bitter. Am I repeating myself already? ~ 8/10

Margherita Pizza -
With Buffalo Mozzarella, Basil, Tomato base concentrate, Pecorino Romano. The addition of the Pecorino Romano cheese was so New York to be honest, which is so trendy right now and over-taking the Parmesan just because it sounds ‘niche’. Although this pizza looked amazing in the photo it was slightly half burnt despite the expected blisters. It was making my dining friend’s mouth being dusted with dark burnt powders and being a bit bitter. ~ 6.9/10

Brussels Sprout Pizza No. 2-
We decided to try this again. It was slightly irregular in shape and pale on patches. Execution and tossing of the dough could definitely be improved. My dining companion complained that her half of the pizza was bitter burnt, just like my 1st verdict of dining here. ~ 7/10

Burnt base -
Photographic evidence is always what wins us against the cocky chefs, who might not actually realize that we pay for their wages. Hate bloggers all you want. We still pay for the meals in the end

Tiramisu -
This looked a bit dry but the final taste was ok. It probably needed more Espresso input but the Mascarpone creamy cheese bit was deemed decent in the end. The ladie’s fingers could be more soaked through on the other hand... ~ 7.9/10

Really appreciate the guys to build up this proper Wood Fire Oven in Hong Kong-
Already liking this place. But it is definitely taking a bit of fine-tuning in the end!

Price: $148 Per Person + 10%
Food: ♕♕♕♕ to ♕♕♕♕ 1/2 (For now anyway!)

Opening Hours:
Mon to Sun - 12:00pm - 00:00am

Address: 14 Shelley Street, SOHO, Hong Kong
Ph: 2801 6881