Reunion in the 'hood

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One of the places Ninja wanted to hit while she is in town was Neighborhood, and as it turned out LCKitty had been wanting to go there with us for a while.  So gathered the troops and turned it into a reunion of sorts.  After all, other than Sankala, we all used to work for the same bank.

We took the second seating, and as we weren't able to start dinner on time, things were a little rushed tonight.

Chicken liver mousse with summer truffle - this was always gonna be a good way to kick off dinner, as the chicken liver was just so, soooo tasty.

Of course this was best served on bread, but the problem then becomes munching on too much bread, leaving less room for other goodies.

Shrinking Boy 2.0: 2 months later

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Another month has passed since I restarted my nutritional diet program, and the last month had been a little harder than the first.  So it wasn't surprising that I didn't make as much progress compared to the first month.

Weight loss to date: 4.4kg

Second Man: Ho!

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I'm dining out at a Cantonese restaurant located in a hotel for the second night in a row.  This time, though, the dinner was organized for the Peanut Gang... and I finally got a chance to see for myself why KC has been a long-time fan of Chef Jayson Tang (鄧家濠) of Man Ho Chinese Restaurant (萬豪金殿) at the JW Marriott Hong Kong.

The menu was pre-arranged with the chef, and no doubt KC informed him about The Arrogant Prick being in the house.  With a disappointing dinner last night, I was hoping that things would turn out very differently tonight. 

They certainly did.

Our welcome drink was made with purple onion and lemon, tasted of a little honey, and was meant to boost immunity.

The amuse bouche was a mix of green papaya with passion fruit.

First Man: Wah!

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Ninja's back in town and finally out of quarantine, so we arranged to meet up over a Cantonese meal.  I have been curious about Man Wah (文華廳) after their much-ballyhooed renovation, and since none of us had visited the restaurant in its new incarnation, I figured we could go scratch that itch.

I normally don't pay too much attention to the decor of the restaurant, but I must agree with Ninja that the new ambience is very laowai (老外)... i.e. what a Caucasian would imagine Chinese decor should be.  Locals would take one look at the blue and think of 死人藍, but hey... when it comes to interior design, I know iron bar meh?

I informed our server upfront that I had zero interest in any of the tasting menus put together by the restaurant, as these are rarely interesting to me while dining at Cantonese restaurants.  As we were getting together for our visitor, it was only right that she pick out a few dishes that she wanted to try.  I had never really properly tried the cuisine of Chef Wong Wing-Keung (黃永強), although he seems quite beloved by the local foodie community.

I was pretty hungry, so these candied walnuts came in pretty handy.

Deep-fried matsutake mushroom pudding (松茸戈渣) - we started with a dish that's been all over social media.  I love these old school deep-fried custards, and wouldn't dream of passing up the chance to taste them.

Three Burg night

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We've caught up with the Fergies a few times this year, but haven't dined out with them too much.  After discussing a few options, we ended up choosing Roganic for dinner tonight.  I've had two pretty good meals here before, so I felt pretty good about coming back.

Both my previous visits saw us take the short testing menu, and I felt pretty comfortable about the amount of food we got.  I was ready to do the same again, seeing that this was a cheat meal while I'm on my diet.  But Fergie had other ideas... so the long tasting menu was what we got.

Citrus cured salmon and seaweed tartlet - the nori (海苔) shell carried citrus cured salmon roe along with some yuzu (柚子) gel.  Pretty tasty.