June 16, 2021

1/2 no niku

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At our last gathering, I promised a group of friends from my high school that I'd introduce them to Nikushou.  We were talking about yakiniku, and while there have been a number of places in town serving up premium Japanese beef, RAW Yeah has spent quite a lot of time and effort straying away from what is expected from a yakiniku joint - which makes the experience more interesting for me.

I was discussing menu options with the boss, and did remark that while I always enjoy it when he's in his 不務正業 mode - often at the request of people like me - my friends are in fact looking forward to eating beef.  So we agreed that the menu should be "at least 50% beef"...

Chilled Japanese snow crab, vinegar jelly (ズワイ蟹 土佐酢ジュレ) - always a great dish to start a meal with. The acidity from the jelly works so well with the cold, sweet crab meat and makes it a real refreshing dish, and also whets the appetite. We've got some crab tomalley (蟹味噌) in the mix, too.

June 11, 2021

In the Realm of the Senses

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Sankala and I were having such a good time at MONO a few weeks ago that we felt the Birdiegolfs needed to join us for another round. I expected to repeat a number of dishes tonight from my last visit, which is actually OK.  They were all pretty delicious so I don't mind having the same things again so quickly.

Shellfish / recado negro / mashua - similar to what we had last time, except tonight we've also got tua tua clams and razor clams in addition to scallops. Still got that hint of smokiness from the recado negro, which also delivered a little kick at the end. I liked the acidity of this ceviche, as well as the chewy seeds.

June 8, 2021

Spicy cotton

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Time for another Peanut Gang dinner, again arranged by our friend KC. Tonight we would be checking out Mián (紅棉), which has taken over the space vacated by Guo Fu Lou (國福樓). Our convenor has made arrangements with Chef Ronald Shao (邵德龍), who was previously at Yunyan Szechuan Restaurant (雲陽閣川菜舘) and, in fact, was born in Sichuan.

Razor clams with aromatic ginger (鮮沙薑蟶子) - the razor clams were very fresh and sweet, and a little dip of that classic aromatic ginger (沙薑) sauce seemed like just the right touch.

Apple wood smoked bean curd sheet rolls ∙ assorted vegetables (蘋果木煙薰素鵝) - pretty smoky, more so than expected.

Boneless silky fowl and chicken fillets ∙ spring onion ∙ dan dan sauce (擔擔鴛鴦雞) - nice presentation on the silkie chicken.

June 6, 2021

New guy on Sunday

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It's Sunday night and a bunch of us have made the trek from the Island up north for dinner.  Our destination is Sun Hon Kee Restaurant (新漢記), a restaurant in Fanling serving up Hakka cuisine.  The Man in White T-shirt had made the suggestion and helped make arrangements with Chef So Wai Hon (蘇偉漢).

Hakka is not a cuisine I am very familiar with, so coming all the way here was certainly something I looked forward to.  Chef So did tell us, though, that the menu he put together for us tonight wasn't entirely Hakka...

Pork tendon with shallot oil and soy dipping sauce (白烚豬前腿筋) - when this is the first plate that arrives, and you've got tender pork with tendons that melt in the mouth, you know this is gonna be a great dinner.

June 5, 2021

The replacements

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Sankala was faced with a dilemma.  Her lunch meeting was being postponed, but she was loathe to cancel her reservation at Le Bec Fin - having already done so once 2 months earlier.  So I agreed to join her for lunch, and grabbed Big Mac so we could introduce him to another place we like.

I chose 3 courses for lunch but decided to forgo the soup that I enjoyed last time.  I was more curious about one of the options for dessert!

Foie gras egg custard - OK, so I had this last time, too... except there were slices of white truffle in the winter. Still happy and enjoyable without.

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