Pre Mother's Day Dim Sum - No Discount

No Discount Dim Sums

Like I said in my last post, restaurants are cutting discounts on Sunday.  Since tomorrow is Mother's Day, they cut discounts today as well.  So we had to pay everything on full price.  Apart from that, many restaurants are being blocked for private parties.  It's really difficult to find somewhere to eat.  As for tomorrow, I think I better stay home and do some cooking myself.

Deep Fried Tufu 椒鹽脆豆付 HK$38

This deep fried tofu is served with fine pepper, salt and vinegar (in separate dish).  I would like it to be more cruncy and more golden brown.  I know I'm a little demanding, but that's the way this dish should be.

 

 

Stir Fried Rice Rolls with Dark Say Sauce 豉油王炒腸粉 HK$28

Rice roll is one of the most popular breakfast items in Hong Kong.  We usually eat steamed ones over breakfast, but there are many ways to serve it.  As for lunch or brunch, we like to have the stir fried ones.

 

 

Stir Fried Noodle with Bean Sprout and Dark Soy Sauce 豉油王炒面 HK$38

This is another popular Cantonese breakfast item in Hong Kong.  Didn't realise that we ordered 80% vegetarian dishes today. 

 

Steamed Pork Liver Dumplings 懷舊豬潤燒賣 HK$22

This is the only meat dish we had for today.  The restaurant named it 'old fashion'.  May be people are afraid of high cholesterol of liver, therefore fewer and fewer restaurants sell it.  But we love it, it's really delicious.

 

 

Deep Fried Fluid Egg Yolk Bun 炸奶王包 HK$22

Fluid egg yolk bun is usually steamed.  Today we found a deep fried one on the menu, so we tried to go for it.  It's cruncy outside and soft inside, although the colour can be more golden brown, but taste is really good, the lava-like egg yolk inside is very hot and fluid.  Well done, but need to take care when eating.

 

Insdie the Egg Yolk Bun

May 11, 2013, Saturday
Dim sum total:  HK$148 (We usually have 30% discount on Saturday, but not today!)
Tea: HK$8 per person
Service charge:  10%
Total:  HK$180 (US$23.1)

Hong Kong Food Blog - Pre Mother's Day Dim Sum - NO discount

Sunday Dim Sum No Discount

NO MORE DIM SUM DISCOUNT ON SUNDAY

I haven't posted dim sum photos for some time.  You know why?  Some restaurants offer very special prices, but we had to compromise on the presentation.  So I don't feel comfortable to show photos that are not attractive.  Recently the economy is Hong Kong isn't quite well, shop owners are not happy to offer discounts.  Special prices are only offered on Saturday and selected hours.

As there are no discount anyway on Sunday, so I've decided to go to a higher class restaurant which I haven't visited for some time.  There presentations are good, taste also good, but the bill is no good - pricy!!

Turnip Silk Pie Cake (M) 蘿蔔千絲酥

Truly made to order.  Even the plate is hot.  Very crispy outside, soft and juicy turnip slices inside.

 

 

Pan Fried Rice Rolls with Dry Shrimps (L)

脆煎蝦干葱花腸

This pan fried rice roll is really interesting.  It's crispy on one side and soft on the other.  Pan fried to golden brown.  Looks good and also tastes good.

 

 

Deep Fried Pork Belly Bun (L)

懷舊香煎燒腩卷

The Chinese name of this dim sum says 'old fashion'.  Indeed, few restaurants nowadays offer this dish.  Pork belly and taro inside.  May be weight watchers won't like it, but I love it.

 

 

Steamed Pyramid Dumplings with Mushroom (M)

雲南野菌水晶餃

This is a vegetarian dish made from mushrooms from Yunnan.  The dumpling wrap is very thin and transparent.  It's a proof of the chef's handicraft.  Well done!

 

Steamed Glutinous Rice Dumpling in Lotus Leaf (L)

瑤柱珍珠雞

I remember when I was a little girl, dim sum restaurants sold giant size rice glutinous dumplings.  Nowadays people usually sell mini size ones.  Its Chinese name is in fact called 'pearl chicken'.  But there is nothing related with chicken, neither does shape, taste or ingredient.  Interesting?  Actually there are many other interesting names like this in Cantonese dim sum restaurants.

 

 

Sweet Brown Dumpling HK$22

擂沙湯丸

As a matter of made to order, we waited 20 minutes for this dessert, however totally upset.  This restaurant used to produce very yummy sweet brown dumplings, but not this time. I gave it a 'fail' for this time.  It didn't look good, taste so so, the stuffing inside was too fluid and that it splashed everywhere and made our mouth and table very messy.

Sportful Garden Restaurant
(L) HK$25@ | (M) HK$23@
Tea HK$10 per person
Total bill:  HK$193 (US$24.8) for two persons, included 10% service charge

Hong Kong Food Blog - Sunday Dim Sum No Discount

Semi Buffet Brunch

Eggs Benedict made my weekend brunch very special and I do love it.  In Hong Kong it's not easy to find quality genuine western food at reasonable price.  Recently I have had a very nice egg benedict from the Town Gas restaurant in Causeway Bay.

Town Gas is the sole supplier of cooking gas in Hong Kong.  It promotes real fire cooking, offers cooking classes and at he same time running a restaurant which emphasis 'cooking on real fire'.  Hence the name of the restaurant is called 'Flame'.

I went on Sunday when they serve semi buffet brunch.  The cost varies upon your choice of main course.  Salad bar and dessert on buffet table; soup, main course and coffee being brought to you by waiters.

Eggs Benedict - HK$128 (US$16.4)

 

My eggs benedict was very nice.  My friend's king prawn linguine was also very good.

 

Prawns Linguine HK$148 (US$18.9)

We had an option of upgrading the daily soup to lobster bisque by adding HK$20.  This was highly recommended by the shop manager, so we decided to give it a try.  It was good but personally I thought the taste was a bit too strong for me. 

Lobster Bisque (HK$20 surcharge)

The bread basket was also nice.  The crunchy fingers and warm breads served with homemade butter.

There were many cold dishes and we love green vegetables the most.  There were several salad dressings and I found the Balsamico to be the best, while my friend said their classic caesar dressing was really good.

Jet-Fresh Mesciun Mix Green & Fresh Romaine Lettuce

As for dessert, there were tiny cups of jelly, creme brulee, puffs and cakes.  Of course the creme brulee is always my favourite.

Creme Brulee

 

Having a cup of latte to wrap up our Sunday brunch was absolutely perfect.

Latte, cappuccino or any other kind of beverage at your choice.

 

Flame

G/F, 59-65 Paterson Street, Causeway Bay, Hong Kong

Tel: (852) 2367 2710

www.towngasavenue.com

Japanese Hot Pot in Hong Kong

If you love Japanese hot pot, this place is highly recommended.  I found it on an internet search and notice it has a lot of great reviews.  So we decided to give it a try.  They are specialised in hot pot and skewing.  It was expensive but the food was really good.  I was told that they were the pioneer in introducing one-person-one-pot into Hong Kong.  We were able to choose our own soup base and do the cooking and eating at our own pace. 

They mainly sell two dinner sets - seafood and A5 Wagyu (80 gram/150 gram), rest on a la carte.  Both included starter, vegetables, clam or miso soup, udon or noodle of your choice, soup base of your choice and dessert.  My friend is a seafood fan and I’m a beef fan, so both of us had our favourite foods. 

 

My 80-gram A5 Wagyu

The A5 Waygu are flown in from Kyushu, Japan everyday. It was lucky I ordered 80 gram, otherwise I should not be able to finish the 150 gram along with the vegetables and noodles.  80 gram is approximately 4 sheets of little blankets 10x20mm and 2-3mm thick.  It’s really silky smooth and worth the price.  My friend’s seafood was also brilliant, tiger prawns, giant scallop and oysters.  She’s oyster allergic, so they swap with scallops for her. 

 

My Friend's Seafoods

Vegetables gave us a balance of diet.  The whole meal was actually quite healthy.  But we had no choice, everybody were given the same basket of vegetables.  Anyway they were the vegetables that I love.

The 20-seat restaurant is small but comfortable.  The whole restaurant was tailored for hot pot.  Everyone sit around a rectangular table surrounding the service area.  This makes service easy, but communications difficult if you have a group of more than two people.  Luckily we had four pairs of people in the restaurant, all were not loud people.  So we had a peaceful and lovely dinner, though pricy.

Katte Shabu Shabu 勝手

G/F, 5 Caroline Hill Road, Causeway Bay, Hong Kong

Tel:  852-2577-2628

Booking recommended

Travel instruction:  MTR Causeway Bay Exit ‘F’.  Walk through Yan Ping Road along Caroline Centre, cross Leighton Road and walk into Caroline Hill Road.  About 5 minute walk from MTR exit. 

 

Seafood Set:

HK$480 (app. US$61.5)

 

A5 Wagyu Set:

HK$350 (app. US$44.9) - 80 gram

HK$600 (app. US$76.9) - 150 gram

 

10% service charge

 

Hong Kong Food Blog - Japanese Hot Pot

My 15-Minute Meal - Thai Yellow Curry Risotto

My 15-Minute Meal
Thai Yellow Curry Risotto - Vegetarian Style

If you love risotto but find it too time consuming to cook, you should love my 15-minute recipe here. It's simple, cheap, quick to cook, and most important of all very delicious.  You just need to enjoy cutting a bit.

Ingredients

1. Some grinded garlic
2. One onion
3. Two medium size chicken leg mushroom
4. One or two eggplants, depend on size
5. 100 gm Thai yellow curry paste
6. 250 ml coconut milk, thick or thin (I personally use thick milk as I can adjust consistency by adding water.)
7. Two bowls of plain rice

Thai Yellow Curry Risotto - Vegetarian Style

I don't know the proper name of this kind of mushroom.  We call it 雞肶菇 (chicken leg mushroom) in Cantonese.  I like its chewy kind of feeling.  Eggplant is a good companion of curry.  All the ingredients are cheap and easily available. 

Cooking Steps

1. Cook two bowls of plain rice.
2. Cut the onion, mushrooms and eggplants into small cubes.
3. Add some olive oil to a hot pan and brown the garlic and onion.
4. Add curry paste and stir until aromatic.
5. Add the diced mushrooms and eggplants and keep stiring.
6. Add coconut milk, keep stiring until boil.  Add water to adjust consistency as you wish.
7. Turn heat down and simmer for 10 minutes.
8. Now your rice should be about cooked.
9. Add rice to the curry mixture and stir well for two minutes.
10. Dish up.

Serve for two.  Cooking time 15 minutes

When I watch Jamie Oliver's 15-minute Meal, I notice one thing - he seldom or never wash anything.  He only counts the cooking time.  In that sense, mine is also a 15-minute meal.  However if we count preparation time such as wasing, cutting, getting pans ready, it's fair to add 15 minutes.  Well, cook a meal in 30 minutes is not bad at all! Isn't it?

I encourage home cooking, as it is far more healthy and economic than eating out.  Lack of cooking idea?  Check out the cook books I recommend in this blog.

Hong Kong Food Blog - Anna's 15-minute Meal

Luxury Lunch at Amber

I seldom eat lunch, and seldom eat luxury lunch.  Last week, I had a treat from a client and had a luxury lunch at the 2 star Michelin restaurant - Amber at Landmark Oriental.  It's a high class famous French restaurant.  You may come across their signature dishes very easily over the internet.  Here are couple of them.

Duck Foie Gras

This little deep fried ball was one among the starter trio.  They had the manager explained what it was and told us to eat it in one bite.  It was hot inside, so we had to take extra care in that one bite.   The other starter was something like a mini spring roll (1 x 3cm) and we were told to eat by hand (licenced no table manner!)

The mushroom consumme was in fact what I liked most.  Unfortunately forgot to take a photo.  The mushroom fragrance was wonderful.

We had two choices of main course.  One was reindeer meat in ravioli, the other was fish.  I really wanted to try the reindeer meat as it is rarely available on any menu.  However to be on the safe side, I decided to go for fish.  The other guests having reindeer meat said it was very strong in taste, while my fish was relatively mild.  Served with lobster gravey, the combination and presentation was perfect. 

We had two choices of dessserts.  I don't like strawberries, so I opted for the chocolate mousse.  It was also very well done and nicely presented.  Crunchy chocolate sheets with vanilla ice cream.  The silky fine chocolate mousse was lying on the little flat bed below.  Very yummy!

 

Petits Fours is one of the Amber signature dishes.  Although I was so full but I simply couldn't resist as they were so delicious and beautiful.  After this super huge lunch, I had to fast through the next day's dinner. 

After all, we took office a box of Amber cookies as souviner.
I thought this lunch may go beyond HK$1,000 if we had to pay.

 

Amber

7/F Mandarin Oriental, Landmark, Hong Kong

852 - 2132 0066

 

Hong Kong Food Blog

Old Fashion Hong Kong Dim Sum

I have some dim sum dishes that remind me of my childhood.  That's why I call them Old Fashion Hong Kong Dim Sum.  These dishes have been existing for long and are ever lastingly loved by Hong Kong Cantonese.

Sticky Rice Chicken
Strange name!  Look at it, this historic dim sum had nothing to do with chicken in terms of shape, ingredients and taste.  In the olden days, restaurants made huge size Sticky Rice Chickens.  Nowadays people usually make small size ones.  It is hardly to find its original size.  I happen to find one recently.  There are many ingredients inside - egg yolk, dry shrimps, minced pork, mushroom, preserved sausage (lap cheung) wrapped inside sticky rice and a lotus leave.  Very delicious.

Sticky Rice Chicken 糯米雞

Pork Dumpling with Liver

This is an old Hong Kong food as well.  Somehow it seem to have disappeared on menus for a long time however re-appear recently in some restaurants.  May be liver is relatively cheap and it was only popular many years ago when the living standard was not that high.  Liver is high in cholesterol which made people feared.  In fact, liver is rich in vitamin B and is good for preventing mouth ulcer.

豬潤燒賣

Mottled Spinefoot Fish Congee

When I was a little girl, I was only able to eat this congee while outing to Cheung Chau.  Few to no restaurants like to serve this dish because it is very labour intensive. The fish itself is like 6 inches long and it needs a lot of manpower to extract the meat.  If you have bones inside the congee and hurt the customer, you are going to receive complaints.  The fish is very delicious though quite fishy.  Therefore we usually put millenium tangerine peels to balance the taste.  Of course we can add pepper to increase fragrance.

生滾泥鯭粥 HK$30

(weekend special price, original price $48) 

 

Mottled Spinefoot Fish 泥鯭魚

You can imagine how labour intensive it is to extract meat from the tiny mottled spinefoot fishes

Stir Fried Noodle with Soy Sauce
Old Hong Kong living standard was not high at all.  A perfect breakfast combo was a bowl of congee plus a dish of stir fried noodle.  A typical Hong Kong Cantonese style fried noodle is the Soy Sauce Noodle with Bean Sprout.  There is no meat in it, hence a lot of people grade it as low class cheap dish.  Well, it is delicious.  I don't care whether it is cheap or elegant.  In fact it used to be quite cheap, like a few dollars a dish at some fast food shops. 

Today I have fish congee and stir fried noodle together.  What a sweet memory!

豉油皇炒面 HK$48

(weekend special price, original price $68)

Mini Egg Tart
One of the old Hong Kong desserts.  Over the table we were discussing whether Hong Kong people invented this.  I didn't seem to have found this dessert elsewhere.  It used to be less than $1 per tart.  When I was a kid. I was so excited to have one of these as an afternoon treat.

Hong Kong Food Blog - Old Fashion Hong Kong Dim Sum