November 26, 2015

Thanksgiving for one

Pin It

It's Thanksgiving and I don't have any plans to do anything special, so after finishing up some work in the office, I decided to head to Yat Lok (一樂食舘) to have some of my favorite roast goose.  No, I'm not a fan of turkey... and I avoid it whenever I can.

Whole roast goose drumstick (原隻燒鵝脾) - I wanted to make sure I got a drumstick tonight, so I asked for a "whole" drumstick.  The difference between this and the one that comes with noodles or rice is you still get the very top part of the drumstick, so this is quite a bit more expensive.  Delicious as always with that paper-thin crispy skin.

November 25, 2015

A casual quickie

Pin It

I was in Causeway Bay running an errand, and looked around for a place where I could have a quick bite.  Thanks to ever-soaring rents over the last few years, a number of my go-to restaurants in the area have closed because of rent.  So as I circled around and considered my options, I decided to hit an old favorite of mine.

Ho Hung Kee Wantun Noodles Shop (何洪記) has always been popular long before I even got to Hong Kong, with customers flowing in at all hours of the day to enjoy their simple yet delicious noodles and congee.  I've always been a big fan of theirs, especially as I lived near the original Tasty Congee and Noodle Wantun Shop (正斗) outlet for a numbers of years.  Then came the ridiculous decision by Michelin to give them a star, followed by their decision to move into the brand-spanking-new space in Hysan Place... and the place was never the same again.

Although I didn't arrive at peak hour for dinner, I was surprised that the restaurant wasn't full as it usually was.  I guess the drop in Mainland Chinese tourist arrivals have hit them, too... as the price hikes over the last couple of years have priced some of the locals out.

Instead of going for the old favorite stir-fried noodles, I decided to go for a couple of dim sum items I used to enjoy at Tasty.  This is one of the limited number of places where one can enjoy a few dim sum items at all hours of the day.

Rice noodle rolls filled with twisted cruller (香油條腸粉) - it's been a while since I last had this at Tasty.  What I had tonight was alright... the crullers in the middle weren't soggy, but they weren't as crunchy as I remembered from Tasty.  I poured some soy sauce on top and dipped them into the plum and sesame sauces on the side.  Still pretty yum.

November 23, 2015

Winter warmers

Pin It

I caught a lot of flak last month when I paid a visit to my favorite private dining facility without a few of my friends.  Lots of hands immediately went up, and the likes of Your Highness demanded that I take them to drink some more of that wonderful snake soup.  So, being the good friend that I am, I dutifully booked us a table and asked the chef to prepare the dishes requested by the gang.

As Cathy from HaoKouFu (好口福) happened to be in town - and has been eating her way through places that got promoted by the Rubberman - I figured she shouldn't miss the chance to try out my current favorite Cantonese kitchen in town.  I was pretty glad she could come along.

Barbecued Iberico pork (黑毛豬叉燒) - always tasty.  None of that overly sweet glaze on that outside - which I actually do like...  Rich flavors from the soy sauce, with just enough sweetness.  Wonderful balance between the delicious fat and the chewier lean meat.  This disappeared quickly.

November 22, 2015

Turning Japanese

Pin It

A fellow foodie from Taiwan was in town, eating her way through restaurants gaining stars in the latest edition of the Guide Michelin.  She had been invited to dine at Serge et le Phoque and was told that she could bring a friend.  I was very grateful that I was chosen as the "plus one", and happily tagged along.

The menu had recently changed to an à la carte format, featuring a good number of choices.  We decided to let the kitchen work its magic and send us surprises, and waited with anticipation for the food to arrive.

Crosnes tempura - the French always seem to love crosnes (寶塔菜) during the fall and winter, and here they've lightly battered them and put them in a fryer, then provided some grated radish (大根おろし) and dashi (出汁) like the Japanese.

Le meilleur pigeonneau

Pin It

While lunching together last week, The Man in the White T-Shirt asked whether I'd be interested in joining him for lunch at the Hong Kong Jockey Club.  Apparently one of the chefs from La Bouitte - the newest three-star from the Guide Michelin 2015 for France - would be in town.  Since I am unlikely to travel to Saint-Martin-de-Belleville anytime soon, I figured it'd be a good idea to join this lunch.

As I was due to bring a few bottles of wine for dinner tonight, I decided that it would be prudent not to take the suggested wine pairing and stay sober.  I think it turned out to be a good idea...

Our amuse bouche was huître Gillardeau, voile d'eau de mer, perle yu yuzu, croustillant à la noisette.  We were instructed to take the thin hazelnut crisp first, then move on to the Gillardeau oyster - taking care to pop the yuzu (柚子) pearl in order to release the flavors.  Gotta say that the oyster was incredibly sweet and tasty.  A very good start, and my mouth was amused, indeed...


Related Posts with Thumbnails

TripAdvisor Travel Map