Green fruits, eggs, and no ham

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It's been a while since our first visit to Dang Wen Li by Dominique Ansel (當文歷餅店), and although we had occasionally gone to pick up and try new creations, I figured it was about time we went back for some dine-in items.  Since we seemed to be experiencing a lull in terms of new Covid-19 cases, I felt more comfortably hitting (what used to be) a busy shopping mall for this.

Most people come here for the cute and photogenic sweet creations, but Dominique has always been able to deliver delicious savory items at his outlets.  Since Hello Kitty isn't big on the sweet stuff, we ordered the two items we had not yet tried.

Silk egg katsu sando - this was like one of those Japanese cutlet sandwiches (カツサンド), except that in place of meat like pork, chicken, or shrimp you've got egg instead.

Sticks and starch

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Hello Kitty has been hankering to go back to Hidden Kitchen (秀殿), and it's been quite a long time since I was last there.  Thankfully a few weeks ago Fergie managed to get us a booking, so we happily returned to an old favorite.

The restaurant has been hit hard in the last 15 months, as it's right around the center of action during the massive anti-government protests in 2019.  Of course, the pandemic of 2020 made things even worse, as government mandates reduced seating and, during the span of a few weeks, shut down dinner service altogether.  So I was particularly happy to come back here and show them some support.

I was the last one to arrive, and apparently the hungry people had already placed the first round of orders... and started drinking...

Vinegared seaweed (もずく醋) - with some grated mountain yam (とろろ) in addition to grated ginger.  Nice and acidic to whet one's appetite... although I suspect that wasn't in the least bit necessary in our case.

100 grams

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Chef DaRC rounded up a bunch of us for dinner tonight.  He had gotten to know a caviar supplier in town and now had a 1.8kg can of Kaluga (Queen?) caviar he wished to share with us.  I know he's already done a dinner at home with one of these big cans, and I was curious to see what a "real" chef would do with this.  Unfortunately Neighborhood isn't open for business tonight, so we ended up gathering at Nikushou.

I gotta give it to RAW Meat Bro Yeah.  He knew we were a picky bunch and rose to the challenge by creating a 11-course menu with the help of Chef DaRC.  

After opening the can up to show our group of voracious diners, we each took one (or two, in some cases) of spoonfuls and placed the eggs on the backs of our hands... before proceeding to lick it clean.  Always a great way to sample caviar.

Another Penfolds evening

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 I've been waiting for a while to pop open a few bottles of wine.  After failing to bid on a number of special bottles of Penfolds at a Sotheby's auction last year, I decided I would source them from my usual list of suppliers.  And I figured that 2020 - the 30th anniversary of the vintage - would be a good time to pop them open.   So I roped in Film Buff and V, then was pleasantly surprised when the Candidate agreed to join us even though we were drinking Aussie wines...

I've only been to Dynasty (滿福樓) twice in the last 10 years, but the venue was suggested since a couple of people can take advantage of their membership discount.  The food is pretty solid there, and I've been assured that wine service is adequate.  It was reassuring to see three decanters ready for us to use when I arrived.

Barbecued pork (蜜汁烤叉燒) - always a dish that one must order here.  There was enough marbling here to make this really tender, and the charred edges were great.  I wouldn't have minded just having this dish by myself and not sharing...

The backup

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The Man in White T-shirt pinged and asked whether we wanted to join them for dim sum, which is something we haven't done in a while.  Unfortunately it was too late for us to grab a table at Seventh Son (家全七福), so we made do with Fook Lam Moon (福臨門).  I have only been back here once since a particularly poor dinner 3 years ago, but I guess dim sum would be OK...

Crispy pork belly (脆皮燒腩仔) - OK, so it was at least at the right serving temperature today... but it still tasted like it's been reheated since there was plenty of fat that had soaked into the crunchy crackling.