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The grand opening of Masu by Privé group started at 6:30pm on 19 July 2012, and we were really honoured to be invited as part of this happening event. For direct translation, Masu means "wooden box used to measure rice that is enough to feed a person for a day during feudal times in Japan" and it specialises in Robatayaki and Sushi using the traditional Japanese cooking technique.

The venue was really crowded with invited guests and models, so we're kinda kept excusing ourselves through the crowds for taking pictures and enjoying the food the whole night.

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The gigantic tuna was awaiting to be slaughtered for the opening ceremony!

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Free flow of Sake was available to cheer up the atmosphere.

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So were the Japanese beers, Asahi!

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Sushi rolls were tasted fresh and good in texture.

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The pipping hot robatayaki was awesome! Double assurance on its specialty :P

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Sake Barrel Breaking was part of the opening ceremony outside the entrance.

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Japanese cold tofu was tasted kinda sticky in texture and wasn't as smooth & soft as expected.

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Grilled shiitake mushrooms & asparagus were tasted great with the right saltiness.

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To reflect the meaning of its name, Masu, sake was served in a real masu wooden box.

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Guess who was the lady in red? She is the super model, Eunis Chan Ka Yung (陳嘉容).

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Also, see who was invited? Allan Zeman, the Father of Lan Kwai Fong and also the Chairman of Ocean Park.

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The cutting moment! Lady in black is a local artist, Mango Wong (王秀琳).

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Finally, we left at 9pm. What a tired night!

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Website : http://www.masu.hk/

Address : Shop A, UG/F, On Hing Building, 1 On Hing Terrace, Central

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Don't get it wrong, it's not the Roasted Goose specialist, Yung Kee Restaurant at Central. This Yung Kee is located at Sham Shui Po with 2~3 separate shops down the same road. The queue starts on their main shop and you'll be assigned to the specific one if table is ready there. Just like those popular restaurants in Hong Kong, you shouldn't expect available table on time if you're there at dinner time and you have to queue! As clearly reflected on its name "小菜王" in Chinese, Yung Kee is famous for typical Hong Kong dishes that serve with rice and of course, they do have their iconic dishes that people are heading for.

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Compared to those with similar business background, I just couldn't be that picky on their service but out of my expectation, it was reasonably good! Personally, I was quite surprised to see their pricing tactic on the menu, it has wide price range between their signature dishes and other common dishes under the same category... Signature dishes don't mean they're exclusive but they're still common with fantastic popularity. As usual, we always dine out in duo, so sharing table isn't new anymore.

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Veggie Roll (招牌齋菜卷 HK$68) is one of the must-try, I would say it was a great dish. Even it was drenched with gravy, the crispiness of pre-deep fried rolls was still retained upon serving. The stuffed veggie was fresh & compact and the dish portion was a little too much for 2 persons. The roll was getting more flavourful when it soaked up the gravy in mid of our meal.

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Spare Rib with Salad Sauce (招牌沙拉骨 HK$68) is their signature dish and also a typical Hong Kong dish that serves in many places. It's not really spare ribs but pork chop indeed. Obviously, the pork chop was marinated with some curry powder beforehand and thus adding exotic flavour to the dish. Dressing it with salad sauce has given slight sourness to the dish and even without the dressing, the ribs tasted as good. I like it very much :P!

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By its name, Special Yung Kee Dish (小炒王 HK$68) has to be its super-duper signature dish and yes, every table has one and even more on sharing tables hahaha... These are Chinese Chives (韭菜) fried with flavourful dried shrimps. No doubt, it was a simple dish but was fried to a perfect stage of flavour. The chives itself was fresh, otherwise, it could be really stiff in texture.

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Another popular dish that we've deliberately left out of our order is their roasted pork (HK$128) as we overheard our neighbour customers saying it was "tasted bland and nothing impressive at all". Therefore, too risky to give it a try and moreover, these 3 dishes were more than enough for us~

Website : N/A

Remark : No service charge; Tea charge HK$2/head.

Address : G/F, 118-120 Fuk Wa Street, Sham Shui Po

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My first ever enormous food production scenes captured within a small and yet complex structured restaurant in a small village. This restaurant has attracted tons of customer from different places travelling all their way to Sham Tseng just for their popular Roasted Goose everyday. It was just an amazing experience to observe their highly efficient management system from lining up till getting a table and leaving the restaurant with our smiley face. We were first given a number and once a table was assigned, we were leaded by various waiters/waitresses and even electrical signage along the way to the specific dinning room of our table. There are a few dinning rooms in different directions after the entrance due to unplanned expansion, I suppose? It's complicated in structure but anyway, it works darn well for them.

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Once seated, we started browsing through the menu carefully and I could felt the friendly waiters were a bit anxious in taking our order by coming back at least 4~5 times checking if we were ready. Without turning horrific faces to us, they left with comforting words, "take your time!" They are so efficient to such an extent that all our dishes came in less than 10mins after placing the order and the best part was, all the dishes are in perfect condition in terms of temperature and taste. It was just amazing!

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In Chinese belief, frequently having a good bowl of soup could replenish our body fluid and double boiling technique could maximise the nutrients extracted from the ingredients for our body to absorb. In my opinion, Chinese soup must be served hot and the Double-Boiled Chicken Legs, Conch Meat in Chinese Wolfberry and Yam Soup (淮杞螺頭燉雞腳湯 HK$80/Regular, which is perfect for 2~3 persons) was served hot enough to my liking. It was rich in collagen and wasn't too oily at all, which is delightful if you're on diet. I quite like the taste of the soup with natural sweetness that aroused my appetite for more.

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Here comes the star, Regular Traditional Roasted Goose (裕記燒鵝 HK$95/Quarter of Goose), which everyone is craving for. I believe there is always a reason for success and no matter how hard some highly-paid food bloggers finding ways to defeat, they'll never get it. Especially the roasted goose, I did read some bad comments about it but it wasn't the case at all when I tried it out myself. I was deeply impressed by the dish and it was just simply delicious. The skin of the freshly roasted goose was crispy and there wasn't much fat sandwiched within the skin and the meat nor do we taste a hint of unpleasant taste of goose.

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A picture is worth a million words and this is definitely the best goose in my list for now. Remember to dip some sweet plum sauce provided, I'm sure you'll love it even more. A highly recommended dish to everyone.

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There are a lot more to order than just Roasted Goose and we have ordered Stir-Fried Diced Seafood, Cashew Nuts and Celery (裕記小炒王 HK$70/Regular), which was simply our additional dish to go with our Roasted Goose dinner. Basically, it was an ordinary dish cooked with above average taste and flavour. Not to go into much detail as a simple dish like this will never go so wrong in such a renowned restaurant. In fact, I was quite disappointed as they've replaced celery with broccoli stem or alike without notifying us beforehand.

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Dinning environment could be annoying as announcements on replenished dish and special dish of the day via speakers were quite frequent during our meal. It was like having dinner in a supermarket with announcements on discounted products? I would say it's a good dinning experience if you haven't done so.

Website : http://www.yuekee.com.hk/en/index.htm

Address : 9 Sham Hong Road, Sham Tseng, New Territories

Remark : 10% service charge on weekends and public holidays; HK$8 for the "compulsory" complimentary peanuts; HK$5 tea charge per head.

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Another popular tea restaurant specialized in typical Hong Kong dairy dessert that shouldn't be missed. Initially, I had quite a bad impression on this restaurant when I first had their popular Double-skin Steamed Milk Pudding in their Macau branch a few years back. What disappointed me that time was the very thick double-skin on top and the pudding wasn't soft enough. However, this time has overturned my impression and in fact, with quite good rating though. It was the Price Edward branch that we went on last weekend at about 6:30pm and the best part was there weren't many people at all.

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Although, they do offer food generally found in typical Hong Kong tea restaurants but their 2 must-try delicacies are Double-Skin Steamed Milk Pudding & Ginger Milk Pudding.

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Double-Skin Steamed Milk Pudding (雙皮燉奶 - HK$22) was really good. It was smooth & soft in texture and strongly dominated by milk flavour with perfect sweetness. If you're a milk lover, I'm sure you'll go crazy with it. The milk skin on top was extremely thin that you can barely feel the texture at all. Really love the way it dissolved in my mouth almost immediately. Highly recommended!

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Ginger Milk Pudding (薑汁撞奶 - HK$23) was kind of disappointing me as its texture wasn't smooth at all or shall I say it wasn't as silky smooth as the Double-Skin Steamed Milk Pudding. Probably, the kind of rough texture was due to its unique technique of making. It wasn't steamed but rather formed due to the chemical reaction taken place when whole milk poured into fresh ginger juice instantly. Apart from its texture, I quite like the ginger taste as it was refreshing and good for health especially during Winter.

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As both are made of milk, which could be quite filling if you have it right after your meal. so do spare some space before heading for it :)

Website : N/A

Address : G/F, 244 Sai Yeung Choi Street South, Prince Edward

Branches :

  • G/F, 506 Lockhard Road, Causeway Bay
  • G/F, 513, Nathan Road, Yau Ma Tei
  • G/F, 63 Pilkem Street, Jordan

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Whenever passing-by this restaurant in K11, what I can see is a long queue and full of people sitting on the provided chairs outside. As the long queue always turned me off, this was actually our third attempt and finally decided to queue up for a try or maybe we were not that hungry at this time. :P Not sure if 酩霞飛 targeted at higher-end market in Mong Kok's Langham Place, which has now closed, is related to this 霞飛. Anyway, just wondering if it is. ^^

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To be able to try as much dishes as we can, we planned not to order our routine 2 bowls of noodle or rice in most Shanghainese restaurants we used to have. Haha... I guess my brain can function much better when I'm not too hungry, so we carefully went through the menu from appetizer to dessert and picked those we thought we could taste the most.

I always believe in first impression even not wholly but at least to a certain extent. Our appetizer, Wild Vegetable and Diced Bean Curd in Sauce (馬蘭頭百葉卷 HK$46), has indeed caught my very first attention to the taste and quality that the restaurant holds. Given such a decent green outlook, I didn't expect it to be so tasty or rather interesting. Basically, the wild vegetable was simply perfectly matched with the pine nuts and sesame oil that were rolled up in the thin bean curd sheet, which has brought out a very unique fragrance and texture.

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At the first glance, Noodle Soup with Sauteed Chicken and Chili Sauce (麻辣雞球麵 HK$42) was just a normal dish especially the noodle in a really plain soup with chopped spring onion. Don't ever judge a book by its cover, the soup was indeed chicken soup with American ginseng, which was naturally flavoured in a more healthier way. Normally, soup base used for noodle is quite salty with heavy MSG in most restaurants but this wasn't the case, I finished the whole bowl of noodle and soup without leaving a single drop behind and still hunger for more! :D~ I just simply loved the soup so much. For the Sauteed Chicken in Chili Sauce, I would say it was spicy and very delicious but definitely not a wow as it's a bit normal to me.

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4 pieces of Steamed Minced Pork Dumpling (鮮肉小籠包 HK$26) were really good too. As compared to many steamed minced pork dumpling or Xiao Long Bao that I had before, these were definitely ranked at the premium level. The best Chinese phrase to describe them is 皮薄餡靚 means "Thin Skin with Beautiful Filling", as each Xiao Long Bao was filled with plenty of soup and juicy tender minced pork then wrapped in a thin and soft wrapping. My best & usual way to enjoy the dumpling is to place some shreded ginger on the top, gently and carefully hold it up with my chop stick and lightly dip the base with some Chinese vinegar. Try to avoid dipping too much vinegar, which will overwhelmed the original flavour and also remember when holding up the dumpling, make sure you have your spoon ready to support in case you break the wrapping. I'm sure everyone will order this dish whenever you're in any Shanghainese restaurants, and this is a must eat here!

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Another Shanghainese dim sum that I picked to try was Pan Fried Minced Pork Bun (鮮肉生煎饅頭 HK$26), which needs 15-20min for preparation as stated in the menu. Pan Fried Minced Pork Bun could be common by its name but what if it has soup inside like Xiao Long Bao? My first bite into half was a tragedy when it burst... Luckily no one was looking at me... Hehehe! The texture was unique with slightly crispy at the bottom and soft inside, and the minced pork was as yummy and juicy as that in Xiao Long Bao. Another highly recommended dish!

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Finally, hot Egg White Souffle Filled with Almond Pastry (杏汁高力 HK$36), which is like a Chinese version of doughnut, is another must-try dessert. This is a common dessert in most Shanghainese cuisine if it's filled with red bean paste but Xia Fei has given it a twist by filling it with almond, which was surprisingly nice. The souffle itself wasn't greasy at all and was soft & fluffy covered with icing sugar, which goes really well with the creamy almond paste. Also, the sweetness of the almond paste was well-balanced and I just like the feeling of such delicious creamy almond running through my throat... It was just awesome. This was definitely a wow to me.

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I would highly recommend this restaurant as most of their food are well prepared and not oily at all. Service wise, it was OK. Also, be noted that their dinner only starts at 7pm, so you'll still need to wait until 7pm if you arrived early.

Website : N/A

Address : Shop B226-B227, K11, 18 Hanoi Road, Tsim Sha Tsui

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If I were to pick the top 3 types of food representing original Hong Kong cuisine, cart noodle (車仔麵) is definitely on my list with no doubt. Cart noodle is a kind of a la carte style noodle that you can select pre-cooked ingredients and sauce from the counter/menu and make up your desired combination of food items in a bowl. It's believed to be originated and became popular during the hard time in the 1950's when people were struggling to live a life. Many people became street hawkers selling cooked snacks on roadside using carts, and cart noodle was one of the kinds. Nowadays, as street hawker is diminishing, cart noodle has became a type of food sold in restaurant or indoor food stall.

Ok, it's time to talk about our cart noodle hunt after such a long-winded explanation... :P This inconspicuous noodle house - Wing Kee is specializing in cart noodle and very popular among locals. Located in Sugar Street in Causeway Bay, it's very easy to find.

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Menus (Chinese only) are posted on walls which clearly listed all the ingredients that you can pick from and also the price of various combinations. You can select 1 to maximum 5 ingredients to come with your choice of noodle. If somehow you're not in the mood to have anything starchy, you can also order just a mix of ingredients.

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This was my bowl with 3 mix ingredients of my all time favourites : Curdled Pig's Blood, Turnips & Pig Intestine with Oil Noodle (豬紅蘿蔔豬大腸配油麵 HK$26). Look at my intense-looking bowl of noodle, does it look scary & unhealthy with full of animal organs filled to the brim...? But they are all very typical ingredients to make up a very typical bowl of cart noodle! Taste wise, I can say it's perfect~ It's been ages that I've never had such a delicious and authentic cart noodle since I graduated from high school! Curdled Pig's blood & the pig intestine were well marinated & cooked to the right texture, and the turnips were so fresh and naturally sweet. They are all must-try if you don't resist to have some animal organs. Remember to request for extra sauce of beef brisket that can further enhance the overall taste!

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Hubby's bowl was a rather healthier choice of 5 mix ingredients : Turnips, Fishballs, Fish Curd Slices, Squidballs & Bean Curd Puff with Flat Noodle (蘿蔔魚蛋魚片墨魚丸豆卜配粗麵 HK$36). As I always say, healthier food is often less tasty, and it's again applicable on this bowl of cart noodle. Turnips were the same as mine, while the other ingredients were just of ordinary taste that you could probably eat a better one in other noodle eateries.

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As this place is famous for long waiting queue so be prepared to share table with strangers and allow more waiting time during rush hours like lunch time on every day of a week. It was a rainy afternoon at 4pm on Saturday when we visited, so we managed to get our seats without waiting. My advice is better avoid normal meal hours in order to have more pleasant space & time to enjoy.

Website : N/A

Address : G/F, 27A Sugar Street, Causeway Bay

Branches :

  • G/F, 43 Jardine Street, Causeway Bay
  • 1 Tin Lok Lane, Wan Chai
  • CF 2, Lower Wong Tai Sin Estate Lung Lok House, Wong Tai Sin

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I'm sure most of you have heard of the Wife Cake (or "Lo Poh Beng" in Cantonese), which is one of the famous Hong Kong's snack/souvenir. Besides the well-known Kee Wah Bakery that having a lot of branches in every corner of Hong Kong, Hang Heung is another big brand for traditional Chinese bakery products. Wife Cake is their specialty, while they are also good at making tasty mooncake as well.

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To buy the most freshly baked Wife Cake, I'm afraid you have to spend quite a while to their main branch in Yuen Long, a remote suburb area in northwest New Territories of Hong Kong. It takes roughly 45mins - 1hour to reach by MTR from downtown area.

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A box packing is provided for half dozen & 1 dozen of Wife Cake. Very good for bringing back for sounvenir. Apart from Wife Cake, they sell other freshly baked snacks as well.

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Different from Kee Wah, Hang Heung's Wife Cake (normal size HK$4 each, mini size HK$3 each) is more flaky and the crust fall off easily... Therefore, you have to take extra care if you want to bring them back to your home country. Their filling tasted great!! Sweetness was just right, not too sweet, chewy and more filling than Kee Wah's Wife Cake.

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I also tried their soft pan-fried mochi with red bean paste filling & egg custard filling (HK$3.5 each). Both are not too sweet, soft & very chewy too, but taste was not that outstanding indeed... Better stick to their famous baked pastry snacks like Wife Cake and I heard their Century Egg Pastry is good too.

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If your itinerary is tight and have no time to visit Yuen Long, you can still buy their Wife Cake from some of their branches/counters in other areas :

  • G/F, 34 Fau Tsoi Street, Yuen Long
  • B/F, Jumbo Sogo Department Store, Hennessy Road 555, Causeway Bay
  • Shop 1, G/F, 579 Nathan Road, Mong Kok
  • Shop LG-103, apm Millennium City 5, 418 Kwun Tong Road, Kwun Tong
  • Shop 151D, 1/F, New Town Plaza Phase 1, 18 Sha Tin Centre Street, Sha Tin

Website : N/A

Address : G/F, 64 Castle Peak Road, Yuen Long, New Territories

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Curry fishball is one of the must-try street snacks for tourists visiting Hong Kong, and for those visiting Cheung Chau, the big fishball is the snack that shouldn't be missed. There are a few stalls selling this kind of gigantic fishball near the ferry pier, and finally we picked this one, which was featured on TV, instead of the stall next door, which supposed to be a more popular one.

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Curry fishballs sold in the city are generally small without much "bounciness" and it's rather like eating pieces of chewy cooked flour, but the one in Cheung Chau are in bigger size and a lot more firmer to the bite than those urban fishballs. I had the Satay flavour as recommended by the staff, it tended to be a bit sweet but not spicy at all, and the overall taste was not intensive enough because the fishball skewer was only dipped in the Satay sauce before serve. I guess the Sichuan Spicy flavour would be much better as all the fishballs were boiled in the bloody red Sichuan spicy soup before serving!

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It costs HK$10 for just 2 large + 1 small fishballs on a skewer! It's quite pricy and forgot to mention about the last petit piece of fishball, which was the "urban" type without any bounciness but only chewy! :S

Website : N/A

Address : G/F, 150 San Hing Back Street, Cheung Chau

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Another famous restaurant originated from Shanghai for its traditional Shanghainese dishes. When it first launched in Hong Kong, it wasn't easy to get in as there was frequent countless crowds lined outside craving for their great food. As far as I could remember, this was my third visit to this restaurant in different location and has finally ended my highly hope with full of disappointment in Elements this time. My past experiences in their branches of Mong Kok, which has closed down, and Quarry Bay were truly above average and that's why I wanted so badly to feature it in my blog this time... but who knows!

Initially, we started to get worried when we were still on the queue by seeing some table remained unclean, rude staff telling us to wait and wait, and waitresses running around like chicken losing its head. I noticed they're kinda short of staff but didn't expect that bad in their food until I tried them out myself. As such, I won't go into much detail on their food for their horrible reasons below.

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Signature Beef Pan-fried Bun (王家沙牛肉餅 HK$30) was smaller than before, the pastry was thicker than the filling and it wasn't juicy at all, which used to be juicy.

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Shanghainese Chives Bun (上海蟹殼黃燒餅 HK$30) was horrible... it was worse than dry as you can see the bun cracked. Furthermore, it was tasteless with no flavour at all.

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Deep-fried Noodle with Shrimp Gravy (蝦仁兩面黃 HK$68) was only at its edible level and flavour was just alright with lack of sufficient shrimp gravy for such amount of fried noodle. So you could imagine we were like having crackers.

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Here come the Stir-fried Shanghainese Glutinous Rice Cake with Pork Ribs (醬燒排骨年糕 HK$58) with really heavy awful smell of pork. Although the glutinous rice cake was delicious but we just couldn't take the smell of pork so just left it as it was after a few scoop.

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Website : N/A

Address : Shop 1068-70, 1/F, Elements, 1 Austin Road West, Tsim Sha Tsui

Branch :

  • Shop 302 , 3/F, Site 8, Whampoa Garden, Wonderful Worlds of Whampoa, 7 Tak On Street,, Hung Hom
  • Shop 115-116, 1/F, Lee Gardens Two, 28 Yun Ping Road, Causeway Bay
  • Shop L4-19, 4/F, apm Millennium City 5, 418 Kwun Tong Road, Kwun Tong
  • Shop No.101, 1/F, Cityplaza II, 18 Taikoo Shing Road, Tai Koo
  • Shop 23, G/F, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong

Map by Elements

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Another popular snack in Cheung Chau is the dessert, especially those made of fresh mango. I was told by my friend that this particular dessert house is famous for their Mango Mochi, so there we were.

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I have tried the Mango Mochi (芒果糯米糍 HK$8/pc) bought by my friend from the same shop before, which tasted heavenly sweet and soft. However, this mochi we had on that day wasn't that good, which indeed tasted sour but the mochi wrap was still soft and thin. Maybe it's not the right season to have mango?

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Mango Sago with Pomelo (楊枝甘露 HK$16) is my all-time favourite at any dessert houses in Hong Kong as it's a very unique dessert originated from Hong Kong. The focus of this dessert is always on mango and still, it's sour like the one wrapped inside the Mango Mochi... Thought it must be from the same batch of mango! So from this experience I learned a lesson that Autumn is not a good time to have fresh mango. >_<

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Iced Herbal Jelly with Mixed Fruits (什果涼粉 HK$16) had nothing special to mention and the taste wouldn't go too wrong as it was just a mixture of fresh-cut fruits and herbal jelly. Oh yeah, it's unsweetened upon serving and there is a bottle of syrup that you can add the sweetness to your liking.

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Mango Sago with Pomelo & Mixed Fruits (什果楊枝甘露 HK$19) was actually the same as the normal one with pieces of watermelon being added. Nothing much to comment on except the watermelon was quite sweet and it's balanced up the sourness of mango.

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I guess I wouldn't visit again as it's not that special as expected and there are lots of better choices in the city.

Website : N/A

Address : No. 3 San Hing Street, Cheung Chau 長洲新興街3號

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Finally get to start the last entry of my recent food hunt in Sham Shui Po. Whenever you get a chance to ask any locals of what to eat in this area, 9 out of 10 will suggest this in no seconds. Well, this shop is there for more than 50 years, and expanded from just one shop to three in a row along Fuk Wing Street with separate long queue respectively, Wai Kee has taken their instore signature dishes to the next level. My advice is, just choose the shortest queue to save time as their standard is of no difference... that's what I did! Again, sharing table for us... nothing new! Environment and surrounding wise, it's just another traditional HK style cafe.

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Food to be ordered is pretty much the same on all tables 'coz everyone is there for their signature dish, Pork Liver Noodles. I've ordered Pork Liver & Beef Noodles (HK$25), Kaya French Toast (HK$12)and a glass of Hot Milk Tea (HK$10). Their pork liver and beef are amazingly tasty and cooked to the right texture. Their freshness has also brought out the sweetness in soup and enhanced by a hint of ginger, which has impressed me so much. Some people may find the soup disgusting due to the layer of foam on its surface but for me, they're just awesome ;p. Yup, their instant noodles were cooked just right too. Choices of noodles are available in rice vermicelli, macaroni & spaghetti as well.

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Kaya French Toast is also another popular dish in their store. Judging the dish by its name, I felt a bit disappointed as apart from sweetness, I couldn't taste any coconut from it. Conversely, the flavour of egg was extremely strong, which has overturned my disappointment. Not bad to try but just don't put your focus on the Kaya when trying then it'd be fine. Their Hot Milk Tea is just ordinary.

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Lastly, their service is on average, not too bad. Pork Liver & Beef Noodles is definitely a must-try~

Website : N/A

Address : Shop D, G/F, 165-167 Pei Ho Street / G/F, 62 & 67 Fuk Wing Street, Sham Shui Po

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Vitasoy 維他奶

As weather getting colder yesterday and before getting back home from Horizon Plaza in Ap Lei Chau and Telford Plaza in Kowloon Bay, I've grabbed 2 bottles of warm Vitasoy, Original & Malted (HK$6.5 each), from Circle K nearby home. These are our first warm Vitasoy in this winter and tasted great as usual. And you'll get your HK$0.50 back by returning your empty bottle to Circle K. So if any of you guys happen to visit HK during winter, don't forget to try it coz' they don't sell it in warm during other seasons. Enjoy!

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Website : www.vitasoy.com

Address : Convenient stores like Circle K (OK) and 7-11

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Since my last visit in 2010, not so sure about the other branches but this has an impressive overhaul to its staff management system today. Remembered when we were served by rude old folks 2 years back, now all those were taken over by young and energetic waiters with individual portable ordering device. They're efficient, attentive and respectful as well. Probably all these changes are to lift up their images to meet the stock listing plan of Tsui Wah, which has recently been announced on newspaper?

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Nicely presented menus are also available in English. There're just too many dishes to order and basically, you can find most of those popular tea restaurant dishes there.

Going for dishes with instant noodles isn't common in other countries since everyone could have it at home but it's widely served in most typical restaurants across Hong Kong. What we have ordered, Kagoshima Pork Cartilage with Tossed Instant Noodles (鹿兒島豬軟骨撈公仔麵 HK$41), was a great dish for me. Especially when stirring and mixing instant noodles with the pork cartilage sauce was amazingly delicious. How could instant noodles be cooked so delicious outside than at home??? Both noodles and pork cartilage were paired so well and good in texture and flavour. It's definitely a great portion too!

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Don't be surprised that Curry is their specialty. Some tourists may think that it's a waste to try curry since it isn't originated from Hong Kong and also they could have a better one elsewhere. I gotta say, they're just different even they named it as Malaysian Curry. In Hong Kong, curry doesn't carry much flavour of coconut milk and besides that, it is slightly sweet and thick. We ordered Malaysian Brisket of Beef Curry with Rice (皇牌馬來咖哩牛腩飯 HK$55), which was good in taste and I would say it was a lot better comparing to curry made by other local tea restaurants. However, some part & pieces of the beef were quite stiff & rough in texture. And it'd be much better if they could give me more potato!

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Crispy Bun served with Sweet Condensed Milk (脆嘩奶油豬 HK$15) is their popular dish and you can see most of the tables are having one at least. The freshly grilled bun was crunchy outside and fluffy inside with sufficient amount of butter and condensed milk spread across the top. Good enough!

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Typical Hong Kong styled milk tea (香滑奶茶 HK$16) is always the must-order drink in any local tea restaurants and the one here was on average standard. In general, a cup of hot milk tea hardly goes very wrong in most tea restaurants.

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Even before your boarding in the airport, you still have the chance to try out the fast food chain of Tsui Wah that was featured in our blog last year.

Website : http://www.tsuiwahrestaurant.com/

Address : G/F, 2 Carnarvon Road, Tsim Sha Tsui

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Recently just back from my long relaxing trip in London for 11 days, it's really a total getaway plus a heavy shopping spree.... so I'm now half broke at home, haha.. ;p. Before boarding my midnight flight, we had our dinner+supper in this fast-food concept eatery of a locally renowned tea restaurant in Terminal 1. I guess, as compared to their branches in town, their airport branch offers better food quality and services... probably a higher standard has to be met before they can venture into Hong Kong International Airport? And of course, prices are charged almost double!!!

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As Tsui Wah is an old brand in town for years and we were quite surprised to see their make over modern fast-food concept, "I love Tsui Wah", carrying mixtures of both typical Hong Kong and other Asian delicacies.

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Kagoshima Pork Catilage in Special Source Served w/Rice & Soup (豬軟骨客飯配白飯&中湯-HK$68) was very delicious with the well-marinated pork being so tender & juicy and melted almost instantly in my mouth. As the pork was cooked to the right timing, soft bone texture was perfect, which carried a mild crunchy sensation... that was yummy~ Overall portion was sufficiently served and the steaming hot Chinese boiled soup was awesome that warmed up my appetite.

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Fish Combination w/Vermicelli in Fish Soup (鮮味魚四寶米線-HK$36) was a good one too. A very decent dish from its outlook and yet tasted surprisingly good. The bouncy fish balls were fresh and soft, and I quite like the stuffed fluffy bean curd skin, which was really tasty as they absorbed the sweet fish soup after soaked in the soup for awhile. Plenty of seaweed really goes very well with vermicelli in fish soup. Good to give it a try!

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If you're craving for your last typical Hong Kong food in your trip before departing, this eatery could be your choice.

Website : http://www.tsuiwahrestaurant.com/

Address : Shop 7E 180, Level 7 Departures East Hall, Terminal 1, Hong Kong International Airport, Chek Lap Kok, N.T.

Branches : Too many to be listed. Please refer to their website

Location in HKIA

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Another popular restaurant recommended by Chua Lam (蔡澖) and some say it's owned by him. We made reservation before our arrival and what really impressed us was their polite attitude towards customers. As nowadays, waiters from popular local restaurants as such are either impatient of taking order or shouting at you while directing you to their "preferred" table (yeh, it's "theirs", not "ours"!). For me, great food should come with great dinning atmosphere and services... well done! ;)

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As usual there are few dishes, which are the must-try in any restaurant and over here, Rice served with Lard and Sweet Soy Sauce (豬油撈飯) is one of their signature dishes. Normal bowl of rice costs HK$10 and this special bowl cost an extra of HK$5 for the sauces. If you've more people, you may order their jumbo version. Since the sauces are served separately, you can adjust it to your preferred taste. Undoubtedly, the rice was quite tasty with some lard mixed and remember don't dress it too much with the sweet soy sauce, this will overwhelm the fragrance of lard.

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Probably the highlight of the dinner was this super-iconic dish, Fried Pork Organs (招牌炒豬雜 HK$68). It was very delicious and shall give double thumb up to it given the difficulty of cooking all these organs with different length of cooking time. It was well-fried to good texture on every piece with heavy dose of ginger and spring onion to mitigate the unpleasant smell of pork organs such as intestine, liver, etc. Trust me, even those of you who're quite resist to organs might love them from now on... haha!

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Honey Pork Ribs (蜜味東坡骨 HK$65) is another popular one but was slightly too sweet for me. The ribs have a very good proportion of meat texture and it's easily separated from the bone. With no excessive honey, this dish could be awesome.

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Chua Lam's Fried Veggie with Salty Fish Sauce (蔡澖鹹魚醬炒時菜 HK$55), a rustic and yet delicious dish. We chose Kai Lan (Chinese Kale) as our choice of veggie. The saltiness of the dish was well balanced and the salty fish sauce was aromatic enough to have us cleared up the whole dish.

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Website : N/A

Address : 10 Jordan Road, Jordan, Kowloon

Branch : G/F 17A Nga Tsin Wai Rd, Kowloon City, Kowloon

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Being one of the Recommended Restaurants in Michelin Guide 2009, Tsim Chai Kee Noodle is always full of people not only because of its reputation, but also their friendly prices. I have been their patron long time ago (when I was still a student) when it was still a small noodle stall selling a bowl of Wanton Noodle at HK$10 only! After having a great meal in Stanley the other day, we would like to have something light and simple (and cheaper... ;p ) for our dinner, so Tsim Chai Kee was for sure the best choice for us.

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Their menu is very simple : Soup Noodle with 3 different ingredients (Wanton, Minced Fish Ball & Fresh Sliced Beef), Boiled Vegetable with Oyster Sauce, and Soft Drinks (Soya Milk, Coke, Cream Soda & Lemon Tea). You can also mix and match the ingredients and choice of noodle (rice vermicelli, Chinese noodle & flat rice noodle), like 1 ingredient + soup noodle (HK$17), 2 ingredients + soup noodle (HK$22), 3 ingredients + soup noodle (HK$25), and you can even just order a plain soup noodle without ingredient at HK$10. That night we had 1 Wanton Noodle (HK$17), 1 Minced Fish Ball Noodle (HK$17), 1 Boiled Vegtable with Oyster Sauce (HK$10) and a bottle of Soya Milk (HK$6). Total bill was HK$50 for two persons, very great value.

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Wanton Noodle (HK$17) is their signature dish. There were 3 big wantons in the bowl with adequate quantity of noodle that can fill your stomach. To be honest, the quality of Wanton is not as good as Chee Kei, maybe due to the quality of shrimp they used to wrap in the Wanton. However, with such a cheap price, we could have 3 big Wantons and quite a big portion of noodle, we were very happy and satified~ Only if the soup base could be less salty, it would be even better.

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The Fresh Minced Fish Ball Noodle (HK$17) was not bad too. It came with 2 fairly big sized Minced Fish Ball, which were fresh and delicious.

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For Boiled Vegetable with Oyster Sauce (HK$10), there was no choice other than Choi Sum, I guess this is their standard menu. The Choi Sum was fresh and naturally sweet.

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Comparing with Chee Kei, I would prefer Chee Kei 'coz their standard is obviously higher than Tsim Chai Kee. But if you're looking for a cheaper price, then Tsim Chai Kee would be a good choice though.

Website : N/A

Address : Shop B, G/F Jade Centre, 98 Wellington Street, Central

Branches :

  • U/G, Siu Ying Commercial Building, 153 Queen's Road Central, Central
  • 277 Temple Street, Jordan

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Talking about delicious tonkatsu (pork cutlet in Japanese) in Hong Kong, Tonkichi is definitely on the list, which is also a recommended Japanese restaurant by local celeb gastronome Mr Chua Lam (蔡瀾). Ever since its opening on many years back until now, there has been always long queue outside the restaurant in every branches. Again, be there early to grab a nice booth seat by the window with good view at this branch in The One.

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We were there at about 6pm and requested a booth seat with ICC view but was told we were only allow to dine for 1.5 hours. For tables with no view, there is no time restriction. Basically, Tonkichi and Ginza Bairin, which I had featured before, offering more or less the same menu and also their popular free flow of shredded cabbage and Japanese rice.

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Personally, I would think Tonkichi delivers a better service as their waitress offers a fast briefing on the usage of different sauces & dressing before our food was served. Sesame seeds with Japanese grinder was provided on the table, which was fun to grind the sesame seeds ourselves and freshly mix with tonkatsu sauce to create your own tonkatsu dip. While grinding, the smell of sesame was pervading the surrounding atmosphere, lovely!

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Actually my hubby and I ordered the similar Tonkatsu Loin set and the only difference is the additional Turnip Vinegar for dipping, which costs a few bucks extra. Both the loins were deep-fried to a beautiful golden brown colour with crunchy breadcrumbs. Surprisingly, it wasn't oily at all!

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With no doubt, the pork was tender and juicy as expected, and I prefer dipping the turnip vinegar, which was less concentrated and more refreshing than the tonkatsu sauce, which was rather thick and sweet for me.

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There are 2 types of dressing for the shredded cabbage, Yuzu Vinegar & Seaweed Vinegar, which are placed on every table and free to use. Both dressing were new to me and I personally prefer the Seaweed Vinegar, which was less sour.

After finishing the set, waitress came and asked if we're done with our meal so to tidy up the table and serve us free dessert. The dessert was 3 pieces of watermelon, which was fresh & sweet! It's good to have it after eating the "heaty" tonkatsu, love it! :D

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Website : http://pokkacafe.com...ichi/index.html

Address : Shop L401, 4/F, The ONE, 100 Nathan Road, Tsim Sha Tsui

Branch :

  • Shop 412, Podium 4, World Trade Centre, 280 Gloucester Road, Causeway Bay
  • Shop T02, 3/F, Hang Lung Centre, 2-20 Paterson Street, Causeway Bay
  • G/F, 100 Canton Road, Tsim Sha Tsui

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The name of the restaurant sounds exactly like the name of a famous ancient Chinese scholar, 唐伯虎, with a little twist on the Chinese characters. So does it imply that their chef is a scholar in dessert making? Yes or no? Judge yourself... It's a dessert franchise located in a quiet narrow street of the busy Mong Kok. Without fancy decor nor spacious area, it could still attract heavy crowds waiting for tables during peak hours.

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Their specialty is snowy ice or shave ice, with different combination of flavours and garnish. You can either pick one from the menu, or customize your very own snowy ice by selecting and combining flavours & garnish from a special order sheet. We would rather trust the chef than ourselves, so we just picked a recommended item from the menu, Mango Milk Snowy (芒果牛奶秋香 HK$42). It was a large pile of mango & milk flavoured shave ice served with watermelon, passion fruit magic-beans and konjac aside, and sprinkled with cornflakes and strawberry syrup on top. Compared with the shave ice we had in Lucky Dessert, the outlook of this Mango Milk Snowy was kind of messy and not convincing at all... But one shouldn't be judged by its outlook! It tasted quite nice indeed with mango flavour close to a real one and milk flavour best matched with the cornflakes, as if I was having a cereal breakfast, haha... Not a bad choice~

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Adversely, Vanilla Ice-cream with Banana Crumble (焗香蕉金寶配雲呢拿雪糕(Dreyer's) HK$48) wasn't impressive at all. We thought it'd be nice to try out something new since we used to have apple crumble most of the time. Taste wasn't too bad but the crumble & banana slices were way too dry with all the vanilla custard sat at the bottom. The Dreyer's Vanilla Ice-cream was just so-so and for the chocolate macaroon, just forget about it...

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Website : http://tongpakfu.com.hk/

Address : G/F, 99 Hak Po Street, Mong Kok

Branch :

  • Shop 5, G/F, Tsui Yuen Mansion, 2-20 Kwong Wa Street, Mong Kok
  • G/F, 198 Sai Yeung Choi Street South, Prince Edward
  • G/F, 38 Jardine's Bazaar, Causeway Bay
  • Shop B, G/F, 162-164 Shau Kei Wan Road, Sai Wan Ho
  • G/F,54 Fuk Lo Tsun Road, Kowloon City
  • G/F, 106 Fuk Wing Street, Sham Shui Po
  • G/F, Wing Ngai Mansion, 9-15 Luen On Street, Kwun Tong

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If you're steamed rice roll (Cheung Fun 腸粉) fans, you gotta check this out! Tong Kee is definitely one of the top in specialising Cheung Fun with wide selections of wrapped ingredients beyond ordinary and also popular for its delicious congee. All the Cheung Fun are made to order, do ready to wait for at least 15mins for preparation as clearly stated in their menu and also be warned for long queue due to their daily short operating hours & popularity. Their business hour is odd, which starts from 7pm to 2:30am in the morning and closed on Wednesday & Sunday, and its inconvenient location could also be reason for my little hesitation to visit this place until now.

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Though it's located in Jordan but geographically, it's also close to Tai Kok Tsui (大角嘴), which is easier to reach from Elements shopping mall situated on top of Kowloon MTR station that took us about 5~10mins walking from point to point. It's an open air restaurant or rather Dai Pai Dong (local alfresco dinning concept) with tables & stools outside the restaurant and extends to the street when the night getting darker.

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A chunky looking Dried Bok Choy & Pork Bone with Duck Gizzard Congee (鴨腎菜乾豬骨粥 HK$17) filled to the brim definitely excited me at the first glance. It was a little less salty than normal but I quite like the natural taste and sweetness with less (or even no) MSG it contained. I could even taste the fragrance of dried tangerine peel (陳皮), which has further enhanced the overall flavour. Adding duck gizzard to the congee could be attractive to order but it was so little in quantity with the most 3 tiny pieces and it was tasted like normal meat... nothing impressive! I'm sure while waiting for their long-preparing Cheung Fun, a bowl of quick served congee for only HK$17 was definitely a good start to warm up our tummy.

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We were a little greedy to go for 2-mix ingredients Cheung Fun, Roasted Duck & Chinese Sausage Steamed Rice Roll (燒鴨臘腸腸 HK$21). The steamed rice roll itself was thin & silky in appearance and heavenly smooth in texture, which is so close to rice noodle we had in good quality. With the 2 interesting combinations of ingredient, the strongly flavoured Chinese Sausage was somehow overwhelmed the Roasted Duck. I guess it also depends on how evenly are the ingredients spread across in portion. The sauce itself shouldn't be missed to mention as it was tastefully unique with the right sweetness and without it, the Cheung Fun will never be so perfect.

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That's for sure a plate wasn't enough and we ordered their popular BBQ Pork & Pig Liver Streamed Rice Roll (叉燒豬潤腸 HK$17), which has won my taste bud with the pig liver taken the lead in flavour although I had seen some bit and pieces of BBQ pork. The pig liver was no doubt a good one with great tenderness & juiciness in texture as I did try some which was really dry and stiff like the one from Tim Ho Wan. This is absolutely a thumb-up dish for pig liver lover.

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Website : N/A

Address : Shop C, G/F, Man King Building, 26 Man Wui Street, Ferry Street, Jordan

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A shop selling takeaway French sandwiches in Vietnamese-style available in 2 sizes (16-inch for HK$48 & 8-inch for HK$25) has been here in Jordan for about 30 years and still continuously attracting tourists, food bloggers, gastronomers and even celebs to enjoy their specialty with great comments. Chua Lam (蔡瀾), local celeb gastronomer, declared it to be the best and even better than those sold in Vietnam. We were there right after our dim sum at Dimdimsum Dimsum Specialty Store, which is just 2 blocks away and there were roughly 6 persons ahead of us waiting for sandwiches freshly from the oven in an air-conditioned area of less than 100sqf. Waiting time was about 10mins and besides starring at the preparation process by the boss, watching a small television with horse racing programme is also good for killing time, haha...

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There isn't any helper to assist the boss, a lone ranger who does the "one-leg kicking" job including all the slotting of ingredients into the ready-made baguette, heating up in the oven as well as cash collection.

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Ingredients like Pâté (法式嚼肉)、Vietnamese Ham (越南扎肉)、Spiced Pork Belly (五香腩肉), Pickled Ham Hock (鹹豬手肉) and Vietnamese Pickled Carrot & Turnip were slotted in between. Lastly, water was sprayed onto the baguette before heating up in the oven to avoid overcook. We were actually quite full right after our dim sum tea break, so we could be a little bias to the actual taste of the sandwish, I suppose! In my opinion, it wasn't that impressive as declared by most people and also, the pork belly was quite fat and I did throw out some stiff fat, which was hard to chew. Taste & flavour wise, it was just so-so and could be something that I may not turn back again.

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Website : N/A

Address : Shop C, G/F, Man Yiu Building, 26C Man Yuen Street, Jordan

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After awarded as 1-star of Michelin Starred Restaurant, Tim Ho Wan Dim Sum Specialist has suddenly turned from a small restaurant with no fame to a famous dining place that many visitors included on their must-eat list. I was always curious on how delicious their dim sum are to make them on the Michelin's list, so I decided to pay a visit to this world's cheapest Michelin Starred Restaurant.

I heard there are always long queue waiting for table during meal time, especially on weekends or public holidays. Therefore, I chose a weekday afternoon to avoid the crowd. Coincidently it was a rainy day before the approach of Typhoon Fanapi, I could get my table right away when I arrived. The restaurant is quite small but still, tables were mostly occupied even under such a bad weather. I was amazed and even looked forward to their dim sum.

P.S. They give out 130 numbers in every morning so you don't need to queue outside the restaurant ('coz the environment there is frankly, not suitable for long queue...) Just come back before 3pm to "redeem" your table...

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Let's talk about the must-try first : Pastry Baked BBQ Pork Buns (3 pieces) HK$12. This is a very unique version of BBQ Pork Bun. The usual one we use to have in Chinese restaurants are wrapped in normal Chinese white & fluffy bun, while this one is wrapped by pastry. A little bit sweet & crunchy, make it like eating a Mexico Bun with BBQ Pork inside, like a fusion of East & West. Overall taste & texture were not bad though, it's a brand new taste for me, yum~

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Other dim sum that I've tried are :

  • Steamed Prawn Dumplings (Ha-Gau) HK$18
    Excellent value for money as price was relatively cheaper than usual. Quality was up to standard, but the taste was just not my cup of tea...
  • Steamed Beef Meatballs HK$12
    For me, this is another must-try item that I highly recommend you to try! The meatballs were very tender with slight aroma of Chinese celery, served with Worcestershire sauce. Good!
  • Steamed Chiu-Chow Dumplings (Chiu-Chow Fan-Guo) HK$10
    It is a kind of steamed dumpling with pork, yam bean, peanuts & Chinese celery. Taste not bad but again, for me it's not that outstanding. Some Chinese restaurants can make one with better taste...
  • Steamed Deer Sinew HK$14
    Another item that I never tried before! Deer sinew... sounds weired, isn't it? Actually it's something widely used in Chinese medication and it's good for skin (lots of collagen!). Taste OK, quite chewy but not as chewy as beef sinew. Can give it a try if you dare~ haha... XD

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  • Deep-fried Glutinous Dumplings (Ham-Shui-Kok) HK$12
    No good... fairly disappointed indeed! It was freshly fried with crunchy outside, but the taste was just not the one I used to eat... The dumpling's skin was a bit sweet that I didn't appreciate at all, and the filling was not the usual taste. You can say it was their new innovation or improvement on traditional taste, but I just don't like it... and I think it's over-priced a bit.
  • Pork Liver Rice Rolls HK$15
    A new thing for me too, price is very reasonable but again I didn't like the filling - pork liver. It was quite hard, maybe due to over-cooked. The rice roll itself was still OK, soft and smooth. Just the pork liver has ruined the overall taste. Perhaps you can try other filling of rice rolls like beef, prawn or BBQ pork, they may be better.
  • Garlic & Pork Spring Rolls HK$12
    This one tasted good though it looks like a very normal item. Very crunchy on the wrap, taste of the filling was great too. Served with Worcestershire sauce.
  • Steamed Sponge Cake (Ma-Lai-Gou) HK$10
    Impressive taste & texture. It's very fluffy & soft, with appropriate level of sweetness. Recommended~

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Spent HK$121 on total bill of 9 dim sum items including the tea charge for 2 (HK$2/person), it was very value for money despite the taste on certain items. Maybe due to my over-expectation, I personally think it was not as good that could make me "wow"... Some other Chinese restaurants do make better dim sum with more or less the same prices, but maybe with a far better dining environment. Frankly, the shop in Mong Kok is very very small that can barely seat 40 pax only. Tables are small too, if you decide to dine there, better split your order in several times. Service was not too bad, but don't expect a starred service 'coz it's just local style service, like what you get from a local tea restaurant, you get what I mean... So, for those who have tight schedule in the itinerary, I don't suggest you to try dim sum at here 'coz you can have something at similar or even better standard outside.

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Website : N/A

Address : Shop 8, Tsui Yuen Mansion Phase 2, 2-20 Kwong Wa Street, Mong Kok

Branch :

  • G/F, 9-11 Fuk Wing Street, Sham Shui Po
  • Shop 12A, Hong Kong Station (Podium Level 1, IFC Mall) , Central

Remarks : No 10% service charge, avoid meal hours on weekdays & whole day on weekends, order sheets in Chinese only.

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Coverage in local newspaper :

The Standard 13 Jan 2010

The Standard 16 Aug 2010

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A name, which is familiar to most of you and it could also be the name, which is criticized for their overpriced food and tourist-oriented concept. Business isn't affected at all with all those bad comments and guess what, love it or hate it, there are still many tourists & locals lining-up hard to get themselves in from time to time. Located just opposite of Harbour City, it's always the most convenient dining spot after your shopping spree whether for a complete meal or dessert for supper.

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Sweet Dynasty specialises in Cantonese cuisine with most popularity in Chinese desserts. Their fame even goes as far as Japan, Taiwan and Mainland China that there are quite a few of branches over these countries. Frankly speaking, I'm very satisfied with both their services and food quality on our visit this time... Probably, they've improved? Hopefully, it's not because we're lucky this time. happy.gif

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First to arrive, Vegetable Wontons in Red Chilli Sauce (Watercress)(紅油菜肉雲吞(西洋菜) HK$45) was definitely our perfect choice for starter. For just HK$45, the portion is perfect for 2 and moreover, it's really delicious especially the red chilli sauce, which has spiced up the whole dish. Each and every wontons were firmly stuffed with minced pork and watercress in a perfect bite size, and the best word to describe the taste and texture is "Awesome!".

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Braised Vermicelli with Preserved Vegetable & Shredded Pork (雪菜肉絲炆米 HK$65) was another perfect and satisfying dish to go for. This dish in particular is generally found in most typical Chinese restaurants here, which could be a really good choice for tourists. Again, portion wise, it was more than enough for 2 persons. Sometimes to get the right texture could be tough, the vermicelli was well braised with some gravy to moisturise the whole dish. I quite like the well-balanced flavour with the preserved vegetable being not too salty.

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Steamed Crispy Twisted Doughnut Noodle Rolls with Beef (牛肉鮮炸兩 HK$38) was interesting I would say. Generally from the first glance, it's another common dish or dim sum in Hong Kong if no beef was layered within... What an innovative idea they have! The twisted doughnut was fresh & crispy wrapped with a perfect thickness of rice noodle roll, this was delicious. However, I barely tasted much of beef from my bite as it was just a really thin layer paired with the roll. Besides the extra cash paid for the fancy beef, the overall taste was as good as those sold in Ocean Empire Food Shop (海皇粥店).

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Since they're famous for their Tofu Fa, a cold refreshing bowl shouldn't be missed especially Summer time. I've ordered Tofu Fa in Pomelo & Mango with Sago (楊枝甘露豆腐花-HK$32), a decent bowl of Tofu Fa topped with pomelo, mango and sago, was just right in sweetness and the aromatic mango flavour was strong and refreshing. Presentation was definitely a thumb up with the effect of dry ice. If you have more than 6 people, you can order a big wooden bucket of Tofu Fa, which they're famous for. If you wish to taste a smoother Tofu Fa, advised to order a hot one.

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Website : N/A

Address : Shop A, Hong Kong Pacific Centre, 28 Hankow Road, Tsim Sha Tsui

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I'm not really a big fan of buffet but it could be a great moment to catch up with friends. Having heard so much about their popular buffet since the opening of Hotel ICON, I was so eager to try but my mood was always turned down by their few months advance reservation... that could be a long list especially on weekends. Really thanks to my friend for deciding a gathering there, otherwise I wouldn't have try it until now. It was the brunch buffet from 11:45am to 2:45pm on Sunday that we had, which I booked it a month ago.

The hotel's decor and atmosphere are truly simple and trendy with some creative furniture and fittings. That was very me!

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I quite like the swirl staircase at the corner that I viewed it as a sculpture rather than a staircase in the hotel.

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The entrance to The Market has a mystery appearance. Every steps of my approach to the reception has triggered my curiosity on its interior.

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This is the first look from the entrance next to the reception... quite cozy with mainly natural sunlight brighten up the restaurant.

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The dessert corner. I would say there isn't much variety on their desserts as compared to other hotels but they do have a great collections of unique flavour with every attention to detail.

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The salad corner.

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The cold cut corner.

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The sushi & sashimi corner.

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Mixed Sashimi Rice.

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If you're interested, you can even purchase their wines from the vending machine at the centre.

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The main difference between their brunch (HK$398 for 2) and dinner (HK$598 for 2) buffet is probably the availability of oyster bar at night.

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The Chinese & Southeast Asian hot dishes counter.

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The Indian cuisine counter.

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The noodle corner

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Free-flow of French Vittel mineral water is provided on every table.

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Peking Duck Wrap is a must-try here so this was the first thing I tried during my meal. There were 2 chefs serving made-to-order Peking Duck Wrap at the counter next to the Salad Bar. The duck was still warm while served and I love the sweet sauce that was great to eat with the duck and shredded spring onion.

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Cold Noodle with Peanut Sauce was tasty but the noodle was kinda overcooked and a bit mushy in texture.

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My entree plate with assort of cold cuts and seared pepper. Cold cuts were not my cup of tea and I just wanna get a try of their quality, so that's enough for me. Seared pepper was nice with vinegary taste, a great appetiser!

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DIY Caesar Salad from the salad corner. There're a few types of dressing available and I made an Italian salad with balsamic vinegar and olive oil.

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Mixed Sashimi Rice was fresh but nothing really extraordinary here.

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In Hong Kong, seafood is always the most welcoming dishes in buffet among locals, so certain standard of freshness has to be well-maintained to satisfy everyone' crave. I have no doubt on the freshness of their seafood and indeed all of them were nice, but I only went for 1 round of seafood as I hate spending time & effort cracking crab shell and peeling prawn crust... Lazy me... :P

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The Scallop with Risotto was awesome with great texture but the Egg Benedict was not as good. The pouch egg was a bit overcooked and the hollandaise sauce was tasteless, I ended up leaving half of it unfinished on plate... Tandoori chicken at the back was extremely delicious with tender and juicy meat, which was also well flavoured with moderate strength of Indian spices. The squares of Deep Fried Prawn Toast at the back towards the right was great too with crunchiness and not too oily.

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The mini portion of Hainan Chicken Rice was surprisingly good with authentic taste especially the rice that has a great moisture and chicken flavour.

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The Shark Fin Dumpling in Soup wasn't impressive at all. The soup was alright but the dumpling wrap was too thick and starchy.

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Basically, most of the Chinese food tasted alright, not much to comment on.

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This is my plate from Indian counter. Mutton Curry was very delicious with soft texture. Even the Biryani rice (Indian yellow rice) was great too.

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The mini Laksa is also one of their popular dishes there. For me, although it can't beat those in Singapore & Malaysia but it's good enough in Hong Kong.

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Beef Brisket in Clear Soup is again another must-eat. The beef brisket was boiled to really tender texture and the clear soup was surprisingly delicious without any taste of MSG at all.

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Another must-eat in The Market is their dessert. Like I mentioned, there aren't many choices but each and every piece was truly an amazing experience to me. The Green Tea Cake was surprisingly good with rich matcha taste mixed with a light taste of red bean paste. For those durian fans, Durian Cheesecake and Durian Tarts are must-try as their flavours were so genuine and natural without any taste of artificial flavouring. The Red Wine Jelly in a little jar was an adult's jelly with very strong taste of red wine.

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The Baileys, Mango and Green Tea Panna Cotta were served in lovely plastic egg-shaped cups. For Baileys lovers, you gonna try this and tell me how good it is! Mango and Green Tea were nice too but not a wow to me. Mini Chocolate Lave Cake served in a little glass cup was good too with rich dark chocolate flavour, which wasn't too sweet. Chocolate Jasmine Cake (front towards the left) was a big surprise to me and the chef who thought of this creative pairing of chocolate and jasmine is a genius!! Mango Cheesecake was only so-so and not impressive. Bread Pudding at the back was classic and good, and don't forget to put some custard sauce on it before going back to your table~

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Had 2 scoops of Movenpick ice-cream to round up my meal.

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Free flow of sparkling white wine and a variety of juices are also included during the meal, and a cup/glass of tea or coffee is included at the end of the meal too. I've ordered Iced Lemon Tea, it was refreshing and good for digestion. ^_^

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Coffee for my partner. They're using illy coffee there so it was very rich and full bodied.

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Website : http://www.hotel-icon.com/

Address : 2/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui

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The Boathouse, Stanley

It was a very beautiful sunny day last Sunday and I thought of visiting Stanley to have a nice stroll along the shore under such a fine weather. It's about 1:30pm when my hubby and I arrived Stanley Main Street. Yeah, good time for lunch! :D~ We popped in The Boathouse right away. It's one of the restaurants that I always wanted to try, but due to the remote location of Stanley, I just felt lazy to go. The Boathouse is a 3-storey restaurant in a lovely blue building, very eye-catching and easy to find.

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The restaurant has both the bar and the alfresco areas on ground floor with 2nd and 3rd floor (roof terrece) for dining. We were escorted to the 2nd floor as the ground floor was full already. The cozy dining room upstairs is decorated in marine theme, which made me feel so relaxed and comfy. They also got some tables on the balcony. It's supposed to be one of the best corners in the restaurant to enjoy a meal with great seaview, but it wasn't a good idea for us to sit there on that day due to the strong sunshine!

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The staff there are mostly (or I'd rather say all of them) English speaking foreigners. When we were ready to place our order, a girl came to us and her attitude was just pissed me off! Here are our conversation...

Me : I'd like to have 1 Small Portion of Seafood Bucket... (pause and going to continue after she's done with her writing)

Girl : (before jotting down my 1st order) The Small Portion is good for ONE person only 'coz there're only 2 clams, 2 prawns and a few mussels...

Me : But we'll also have another main course too. 1 Fish and Chips, a glass of half pint Tetley's Beer and a cup of Cafe Latte.. I want the white wine sauce for the seafood bucket please...

Girl : Just to let you know that the portion is really small which is for 1 person only... (She's still referring to the Seafood Bucket)

Me : (is it necessary to repeat again?! was getting pissed but held my anger) I think that's enough for us.

Hubby : We'll order something again if it's not enough.

Girl : ... (jot down my order and go away, WITHOUT EVEN SAYING A THANK YOU!)

What kind of service was that?! Were we supposed to be served like that just becoz we are locals? Really out of our expectation that such a nice restaurant would hire staff with such a bad attitude!

Ok, we shouldn't let this tiny little thing affected our mood... Our drinks were served very soon. Tetley's Beer (HK$34/half pint) was chill and nice, but the Cafe Latte(HK$35) was quite bad, I could say... It's with too much milk that overwhelmed the taste and aroma of coffee. Anyway, The Boathouse is not a cafe nor a coffee house... We shouldn't be too picky on their coffee, right? It's just our wrong choice to have coffee there.

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My longing Seafood Bucket with Assorted Seafood in White Wine Garlic Cream Sauce (HK$178) was served right after the drinks. It is the signature dish of The Boathouse and a must-try there. As the waitress said, there were 2 prawns, 2 big clams and about 10 black mussels in the bucket. All seafood was very fresh, with the natural sweetness that can only be tasted on real fresh seafood. Except the clams were a bit overcooked that it's hard to chew, like chewing a piece of thick rubber band... The white wine garlic cream sauce was the best match, which enhanced the fresh taste of the seafood. An extra small bucket of cream sauce was provided alongside just in case you want a more creamy taste. The Seafood Bucket came with a piece of garlic bread, which was also very delicious. Strongly recommended!!!

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Then we had the Fish and Chips (HK$138). The portion was quite large, indeed it's more than enough for 1 person (especially to female), I think! There were 3 pieces of normal size beer battered sole fillets and a bunch of potato chips, served with lemon, tartar sauce and vinegar. The Batter crust was impressively crispy and tasty. Basically, I could say everything's fine except the sole fillets... The texture of the fillet was too soft, that might be due to poor quality of fillet or the fish was not fresh enough.

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Overall, it's still worth a visit, as the atmosphere was really great for having a relaxing weekend brunch or afternoon tea. I heard the ambience at night is good and romatic too~ Just that the staff should be re-trained to offer better service. >..<

Website : http://www.igors.com/

Address : 88, Stanley Main Street, Stanley, Hong Kong

Remarks : 10% service charge applied and HK$1 charity surchange per person.

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It has been over a decade since my last visit to Ocean Park and I was back again last weekend for their new thrilling rides and shows. Quite a big changes compared to the past and more to explore than before with new aquarium, panda habitat and so on. Remembered Ocean Park was once in its dimmest glory before the current chairman, Dr. Allan Zeman gave a twist to its fortune a few years back. If you hesitate to ride a cable car, Ocean Express is another option of taking you to the top but of course with no unprecedented views of the surrounding area, the sea, and the entire park.

Except those small food stalls scatter around, there're just a few restaurants that you could dine indoor within the boundary of Ocean Park and we were thinking of either trying Bayview Restaurant or Terrace Cafe located beside the uphill cable car terminal. Both the restaurants share the same entrance with a separate staircase up to Terrace Cafe, a shaded open air concept. Bayview Restaurant kinda looked very food court to me so that's why Terrace Cafe was selected.

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We're there at 2:30pm right after the dolphin show and waited another 15~20mins for its tea set at 3pm, which was cheaper that comes in smaller portion than a lunch set.

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It was foggy and drizzling on that day, otherwise, it's truly a magnificent scenic view from the cafe. Try to sit as close to the glass as possible to avoid strong wind. Service was moderate and the waiters weren't friendly as expected.

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For their tea set, there's only 3 choices to choose from and we had chosen Pork Chop Cutlet Udon in Soup and Ham & Tropical Fruit Pizza (6") for HK$98 each (excluding 10% service charge). Both were served with Haagan-Dazs 75ml mini cup and a cup of coffee or tea. Coffee was espresso type with thick crema and tasted with only very mild sourness, which was just perfect for me. But it was just too windy and quite cold that day, so our cups of coffee turned cool fast... :unsure:

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For HK$98, the Pork Chop Cutlet Udon in Soup just simply don't worth the money in terms of every aspect. No doubt the taste of udon & its soup were acceptable but the ingredients used were way too ordinary. And what surprised us the most was the separately served Pork Chop Cutlet, which was a disaster! Not only the pork chop was served in half portion (part of it was chopped off), the breadcrumb wasn't crispy at all, it was like soaking in the oil for quite a long while before being served. :mad:

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Surprisingly, the Ham & Tropical Fruit Pizza was lovely & cheesy. 6" pizza wasn't big but enough for me. The pizza was nicely baked and served warm with crunchy edge on the bread. Anyway, It's just an ordinary pizza that you could try in anywhere else.

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For dessert, it's a Haagan-Dazs... that's about it :)

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Website : http://www.oceanpark...rrace-cafe.html

Address : Marine Land, Ocean Park, Aberdeen

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