Thursday, September 13, 2018

Off to [Chop Chop] for Chinese Roast

Whenever you go to have Chinese roast, you will always hear chop chop [Chopping] in the background!!
The chop chop noise is meat being chopped up on the chopping board so I guess this is why they called Chop Chop!!
Chop chop also means hurry up or to be quick in English.


The joint is located on the corner with two entrances and meats are displayed nicely at the counter.


There is an English Menu which make it expat friendly.

Chop Chop's signature dish is the Roast Pork Belly Rice where it first debuted in Stephen Chows God of cookery film aka Sorrowful Rice (#黯然銷魂飯).
It comes with egg and soup as a set.
The rice is a little different as they use premium rice which is harvested once a year at Wuchang city along with some wild rice.
As for the eggs, these come from young hens which produce smaller but nutritious eggs.

It was definitely a fulfilling meal as the meat was lightly charred on the edges but perfectly tender and moist.
Also tried the Chop Chop Char Siew which was leaner compared to the belly.

It really depends on which cut you like, for me I preferred the leaner cut as it was meatier and the charred edges were crispy with a slight stickiness.

To go with drinks, the the Crispy pork belly was just the treat.


The chef definitely had perfect chopping skills as you can see the pork is uniformly square with clean cuts and sharp 90 degree edges !!!!!
The meat and fat was evenly defined so each piece was moreish with a nice crispy texture. The roast was so good that I got some takeaway.


I like the way they use paper boxes like GoodBBQ as you won't get any CFC odour in the food.
It is always good to see Chinese roast going to the next level by becoming modern and presentable.

[Chop Chop 食神叉燒]
Shop 3, G/F, 18 Wang On Road, North Point
Near the Petrol Station

Lovingly made in Hong Kong by [Little Farmer]

I was attracted by the restaurant decor because it gave me the impression they were serving healthy dinners.
The decor was relaxing and made you feel at home.


There was a lot to offer on the menu and the prices were very friendly.
What I appreciate is that they use locally farmed poultry, Black Iberian pigs to local organic vegetables.


Each dish on the menu is inspired by Chinese phrases which portrays the way people communicate and behave in Hong Kong.


Started with fresh juices that cost $18 per glass where no sweeteners are added. There was papaya pumpkin, Jackfruit, red dragon fruit and pumpkin, lemongrass and lime barley water and longan water. The combinations were good and healthy.

For mains, the star of the show are the noodles which come in a rich chicken broth infused with Chinese ham or Miso broth made with Iberican Pig Bones. Both broths were strong and MSG free. The set which a drink and dish only costs $68.

As well as noodles, there is healthy mixed grain rice to choose and here is the meat free option with mushrooms as a main dish.

The pork and ginger was cooked in ginger juice so it had that appetizing ginger fieriness.

Last but not least was the spare ribs which are set alight in front of you. It was sweet and sticky like perfectly roast charsiu.


Definitely coming back for more noodles because I like broths. Next time I will try the mushroom noodles.

[Little Farmer 小農夫拉麵食屋]
G/F, Moon Lok Dai Ha, 169 Sha Tsui Road, Tsuen Wan

Sunday, September 09, 2018

Kee Wah Bakery's 2018 Mooncakes

Kee Wah Bakery is a chain of bakery stores in Hong Kong, Taiwan, and the United States, founded in Hong Kong in 1938 by Wong Yip Wing (1911–1999), they are well known in Hong Kong and overseas Chinese communities for their traditional Chinese pastries and delicacies.

It is also famous in the UK because stores in Chinatown would import some and people from HK would send them over. However, in the recent years people have been getting fed up with traditional mooncakes due to health reasons and family sizes are as not big as before.

The traditional sized mooncakes would last you for days because they are quite sickly and during the mooncake season, there are so much mooncakes about that when you share it with people, the chances are that they have already had some.

Before the festival, many bakeries are already selling mooncakes which attracts people to buy new and specials flavours for themselves, then nearer the festival, people will start buying mooncakes for others.

Anyway, there are so many varieties at Kee Wah, ranging from traditional to modern ones that there is a mooncake for everyone.
Thank you Kee Wah Bakery for all these mooncakes.

This year was sweet and refreshing with the new Lemon and Honey with Pine Nuts Egg Custard Mooncake.
Lemon Custard is now my favourite!!

Personally the Lemon was addictive because it was moreish and there was a Western element to it.
[Only available at the Wanchai flagship store].

The 80th Anniversary gift box had my favourite Red Bean paste pastry with 15-year old Mandarin peel, Chinese Ham mooncakes with assorted nuts and the traditional White lotus seed paste mooncake with yolk.
Chinese Ham mooncakes with assorted nuts:

In collaboration with Eu Yan Sang, there is Red Bean paste pastry with Mandarin peel from Eu Yan Sang!!

Red Bean paste pastry with Mandarin peel from Eu Yan Sang:


The Assorted custard mooncakes includes the delicious new Honey with Pine Nuts Egg Custard Mooncake.

In the Assorted Mini Panda Mooncake Gift Box you get mini white lotus with yolk, mini egg custard and mini red bean paste with yolk.

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