Monday, 24 April 2017

Overflowing salmon roe

Hokkaidon has been featured on most all the media because of this Donburi which overflows with salmon roe.

Video of the over flowing salmon.
video


On some nights they will be cutting a whole meguro.
That night, it was a big gathering so we had lots of dishes to share.
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Onsen Egg with Salmon Roe:
This was salmon roe and onsen egg goodness together.
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"Yukhoe" Tuna with Avocado:
I absolutely loved this dish because it had my favourite avocado and tuna and the yolk makes it even more silkier.
+++++
Braised Abalone:
A perfectly braised abalone with a balanced sweetness and the seasoning.
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Salmon:
At first, I didn't know what was so special about this salmon but it is visually different because it does not have those white lines and the salmon taste is more intense.
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Sea Urchin (50g)
You just can't get enough of uni so ordered an extra board of it to compliment the donburis.
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Salmon Roe Don:
The salmon roe was the star of the show which I was waiting for the whole night.
On the last scoop of salmon roe, it will overflow from the bowl.
The size of the salmon roe was slightly smaller and darker than I had expected but the taste was really good because they were not as salty as the big ones.

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Signature Hokkai Don:
If you want a mix of everything, then the Hokkai Don is a good choice.
They also have these mini dons which are good for sharing.
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Hot Mini Don $208

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Tuna Mini Don  $248

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There is a hot eel don with soup that you pour in:


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Soy Milk Mochi with Brown Sugar:
For dessert, the soy milk mochi was delish because the texture was the same as Okinawan peanut tofu but with a strong soy bean taste.

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My melon drink was fantastic as it was light and natrual with a strong melon taste.

Saturday, 22 April 2017

A place to cure lamb cravings

I don't know why but I just love Cumin so I was drawn here.
Cumin is normally paired with lamb and sprinkled on skewers which is just what this joint serves.
As well as the skewers, the rice with minced lamb sauce is a must order.
video

It was breathtaking watching him grill the meat and you can even feel the flames so I guess don't stand too close!

I wonder how he is going to cope with that heat later when the temperatures are going to reach 32 degrees C plus!!

As well as grilling the meats, it is then torched to ensure that hard to reach areas are evenly done.

Here was what I had:
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Chicken wings stuffed with glutinous rice:

I am not keen on stuffed chicken wings but I loved this because it wasn't too oily or fat after the way they grilled and torched it.

The glutinous rice in the middle had a good flare of spice that gives it a good spice kick that doesn't linger.
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To be honest, I found the lamb skewer and lamb chop quite similar but it depends if you prefer chunks of lamb or a juicy lamb rack.
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Lamb skewer:

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Lamb rack:

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Now to the star of the show, MINCED LAMB WITH RICE.

Looking very spicy with generous flakes of chili, I was fooled because it was not spicy at all and the minced lamb was so tasty and lean which was delicious with the rice.
If you mix the egg, it becomes even more heavenly with the richness of the egg yolk.

It would be great if they have onsen eggs which you could completely mix it in.
The courgette slices were sweet and tasty and I liked the way it was evenly cooked.
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Menus:




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Mr.Cumin 米孜然:
https://www.facebook.com/mr.cuminhk
Hong Kong, North Point, 宏安道2-12號地下5號舖



Thursday, 20 April 2017

Vegetarian dimsum to the next level

Vegetarian dimsum is common these days but not necessarily delicious.
I was expecting just the usual vegetarian dimsum but it turned out to be memorable and different.
Currently they are only available at the TST branch, however they do have a dimsum platter at CWB which is slightly different.
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Shaomai:


Starting with the dimsum, it wasnt floury or plastic but tasty and even contained a few pieces of vegetarian sharks fin.
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fried purple potato balls:

These were deep fried purple potato balls (jeandui) which are crispy on the outside with a soft mochi interior filled with peanuts.
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fried veggie dumplings:

The fried veggie dumplings was similar to the purple potato balls but the filling was savoury vegetables.
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Shanghai dumplings:


The xiaolongbau is a must try. I always avoid ordering this when I am having normal dimsum because it was filled with pork lard and oil. The pork usually stinks as well.
Here, it tastes so much better just like the real thing. Vinegar is not needed but it makes the xiaolongbau experience complete.
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Spinach dumplings:


These spinach dumplings are a delight to eat because you can see how fresh and vibrant the green spinach is and the black fungus gives it a great crunch while there are some pieces of vegetarian prawn to give it some flavour.
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Dandan noodles:

The dandan noodles had a lovely peanut flavour with a good spiciness and there is also a non spicy version.
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Steamed beancurd rolls:

The steamed beancurd rolls were also good because they are not oily like the meat version and it served in delicious gravy.
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Steamed purple potato buns:


Finished with the soft purple potato buns which were brushed with edible gold and filled with mashed taro in the middle.
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Overall, the dimsums were exceptionally good without breaking the bank as it cost $28 per basket.
For dessert, I tried this new mango crepe which was light and satisfying.

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雅 ‧悠蔬食 Leisurely Veggie:
Shop B, 3/F, China Insurance Building, 48 Cameron Road Tsim Sha Tsui.
video

Sunday, 16 April 2017

Veggie Pret London Vs Hong Kong

There are two branches of Veggie Pret in London.
One near Shoreditch and one near Oxford Circus.

The one at Broadwick Street is spacious.

Veggie Pret is now available in Hong Kong with a slight difference.
Due to high rents, they have a special cabinet which is green for Veggie Pret products at every store which makes it convenient for vegetarians as there are lots of branches everywhere.




Thursday, 13 April 2017

Supreme Chinese seafood

Victoria Harbour Restaurant is everywhere in Hong Kong but Victoria Harbour Supreme which is part of the same group specializes in fine Chinese food and there are only two branches.

I dined at the Wan Chai branch which is spacious and equipped for wedding and events with a huge screen and two smaller screens beside it which can show other videos simultaneously.


Here was what we had that night:
★☆★☆★☆★☆
Chilled crab:
I love Alaskan crabs because they are big!
This one was colossal weighing eight catties.
The claw was the size of my fist.
The crab was cracked open so it was effortless eating the crab meat.
It was moist and sweet on its own but their was kombu sauce which brings out the sea flavour even more.
★☆★☆★☆★☆
The fish maw and whelk soup was shockingly affordable at $48 per person pot or $188 for a big pot for six.
A nourishing msg free soup with a generous piece of gelatinous fish maw.

★☆★☆★☆★☆
Next was the South African abalone which was braised in rich oyster sauce with goose feet.
The goose feet were soft and the bones detached easily.
The abalone was soft with a natural sweet taste infused with oyster gravy.

★☆★☆★☆★☆
Then we had this baked large prawn covered in uni.
The prawn was fresh and springy but the sauce on top had too much salad cream so it was hard to taste the uni.
★☆★☆★☆★☆
Finished off with saddletail garoupa which was surrounded in lots of healthy wolfberries, black fungas, loofah, celery and potato noodles.
The fish was silky and the noodles were the best part because it is soaked in fish soup which was so delicious to drink.


★☆★☆★☆★☆
For vegetables, we had sumptuous Chinese cabbage rolled with Jinhua ham in sweet pumpkin puree.
The pumpkin puree and ham worked in harmony with the fresh Chinese cabbage.

★☆★☆★☆★☆
Dinner ended with this pleasing almond dessert. It is different to the usual almond dessert with egg.
There are two layers, the bottom layer is steamed egg white and the top layer is the almond puree so you can taste both the egg and almond and the sweetness is just right.

★☆★☆★☆★☆
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海港薈 Victoria Harbour Supreme
3/F, Harbour Centre, 25 Harbour Road Wan Chai.
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