Showing posts with label Tai Hang. Show all posts
Showing posts with label Tai Hang. Show all posts

Sunday, July 05, 2015

Pretty, delicious and worth paying for

To be honest Japanese food is a headache because there are so many Japanese names which don't have English.
I don't know what is the best Japanese food but all the Japanese food that little_meg_siu_meg posts on instagram looks amazing but I wouldn't know where to find it in HK.
Anyway, I was really happy because the Japanese food here was different and some of it looked as good as what little_meg_siu_meg had.

As well as the taste, everything was beautifully presented and the price is reasonable compared to other omakase places.

I won't bother translating the Chinese into English because I am not a qualified translator and most of it doesn't have English when googled.

★☆★☆★☆★☆★☆★☆★☆★☆
鮪腦天醬油漬‧刺身沙律卷‧螢烏賊芥末酢味噌


Started off with these three appetizers and my attention was drawn to these currant tomatoes which are so cute and tiny.
It would be great if they sliced one for photos.
Anyway, the fish was refreshing because it was in this sweet soy sauce, the texture was delicate because it comes from the head part of the tuna.
Then I had the squids which were made tasty by the mustard sauce.
I had the sashimi rolls last because the currant tomatoes were too cute to eat but there were microcress in the middle and seagrapes to balance the oiliness of the fish.
★☆★☆★☆★☆★☆★☆★☆★☆
浜飛魚‧角作

I can't seem to find the English name of this fish but this fish has a huge fin which the Chef has dried and used as decoration.
The fish was minced with spring and onions and ginger which gave it a pleasant taste.
★☆★☆★☆★☆★☆★☆★☆★☆
富山灣白蝦‧生螢烏賊‧活白魚踊食
Then came another set of delights.
Initially I thought it was fish sashimi but when I took a closer look, they were tiny prawns placed like a flower!
Each prawn was delicate and sweet.

After eating the prawns, had the squid which had a smoky taste.

The last dish was a challenge, they were ALIVE!

★☆★☆★☆★☆★☆★☆★☆★☆
鯖棒鮨
SABA sushi

I loved the saba sushi because the fish was soft with a nice amount of oilyness which went well with the rice.
★☆★☆★☆★☆★☆★☆★☆★☆
鯛白子鹽燒
Red seabream milt (shirako)

Milt is the seminal fluid of fish.
I have tried this before but the one here was amazing because firstly it was big and secondly it tasted like molten egg yolk!
★☆★☆★☆★☆★☆★☆★☆★☆
大根鮑魚

Next was the abalone and daikon which I found a bit too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆
紫蘇白魚天

These were delicate silky white bait fishes wrapped in perilla leaves and coated in tempura. They were crisp and scrumptious.
★☆★☆★☆★☆★☆★☆★☆★☆
汁煮姬榮螺‧八寸風凍鵝肝

Then we had whelk and duck liver.
The duck liver was velvety but it was quite heavy so I poured some sake in it which helped balance it.
★☆★☆★☆★☆★☆★☆★☆★☆
穴子苗‧水母酢
Then we had jellyfish tentacles and baby conger conger.


The conger conger was new to me and considered exotic because I don't often come across conger conger in my culinary journeys!

Both had a similar crispy jelly texture flavoured by the appetizing vinegar.

★☆★☆★☆★☆★☆★☆★☆★☆
櫻花蕎麥麵

Then we had soba noodles made with sakura flowers which were pretty and pink.
★☆★☆★☆★☆★☆★☆★☆★☆
櫻蝦豆腐湯

To end the meal, we had this prawn soup which was intense because it was boiled with prawn shells, prawns and lots of prawns, then topped with lots of sakura shrimps so the taste was really prawny so I loved it.
★☆★☆★☆★☆★☆★☆★☆★☆
手作水信玄餅

For dessert we had this beautiful water cake which had a sakura flower in the middle.
It was too good to eat but it was similar to jelly and the sweetness was just right.
★☆★☆★☆★☆★☆★☆★☆★☆
I will probably come back again because it was only $680 and it was full of surprises.
The omakases I have tried before just served sashimi and more sashimi which was really boring followed by the typical miso soup and boring green tea dessert.
★☆★☆★☆★☆★☆★☆★☆★☆
Hassan Japanese Restaurant:
G/F, 3 Lily Street, Tai Hang

Tuesday, December 02, 2014

【When Grill-A-Corn meets Lab Made】

Lab Made has done it again!!

This time mixing Calbee's Grill-A-Corn with their sweetcorn soup based icecream which is available from now until 17th December.




I am the sort of person who likes unusual flavours so this was made for me.

They have drizzled it with caramel sauce to balance out the savoriness for those who are not ready for the unusual taste.

For me, I really liked it, especially without the sauce because I like things either savory or sweet but not mixed together because it is a bit weird.

The new icecream is definitely good because it tasted proper savoury with a strong natrual sweetcorn taste with a hint of maize which comes from the crisps.
I also had a go at making the icecream myself!!



https://www.facebook.com/LabMadeHK


Tuesday, November 04, 2014

Still the King of Pork bone tea!~!~

++++++++++++++++++++
:: Singmalay series: No 33 ::
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It has been a while since I last wrote any reviews on Singaporean food or Malaysian food because there are not many new ones about.
The last one I visited was Nyonya Coming in Sai Ying Pun.
Decided to revisit Bak Kut King for their famous pork bone tea and some other dishes.
Here was what we had and it was interesting to similarities of Malaysian food and Thai food.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Grapefruit and prawn salad:

Started off with a refreshing salad to begin dinner.
The grapefruit was juicy and the prawns were springy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Malacca Grilled fish cakes:

This looked similar to Thai fish cakes with lots of lemongrass in it, but unfortunately I am not fond of lemongrass so found it a bit too strong.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pork bone tea:

The pork bone tea was served with fried dough stick slices and black soy sauce.
It had a rich herb taste followed by sweetness and a hint of pepper.
As a personal preference I would like the dong gwai to be stronger which can be requested before you order.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Malaysian crispy pork knuckle:

The pork knuckles were amazing because the meat was soft with a hint of saltiness and the skin was extremely crispy with a slight chewy under side!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Stir fried winged beans with prawn paste and squid:

This was amazingly, a delicious combination of pungent prawn paste and squid.
The beans were crisp with a sweet centre.
Winged beans are grown in Asia where the humidity is high, and you can find them in most Thai and Indian shops looking like a long frilly leaf.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Salty lemon soda:

I loved the soda because they gave you imported soda and not lemonade or 7up.
A real thirst quencher.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Grilled stingray in Sambal sauce:

This is my favourite fish because the texture is soft and comes off the bone easily.
The Sambal sauce gave it a delicious kick of sweet and spiciness and the stingray was moist and delicate.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Toast with kaya and ube icecream:
This was a huge cube of toast filled with kaya in the middle paired with ube icecream.

This is a must eat item because the kaya paste is divine and not too sweet and the ube icecream is a perfect match with delicate taro flavours that does not over power the kaya taste.

The only thing that I did not like was the butter because it made it a bit heavy.
Apart from ube icecream, I would also like to try pairing it with unsweetened whipped cream or even better clotted cream!!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
To summarize I definitely recommend the stingray, pork knuckle, winged beans and the toast as dessert.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Bak Kut King
Address: Shop 1, G/F, Wan Sha Tower, 45 Wun Sha Street, Tai Hang
Phone:2972 2266
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Wednesday, October 29, 2014

Smoking softserve

Soft Creme is famous for softserve but as it was sold out I only tried the champagne.




There are quite a few flavours and some have piece of honeycomb or a macaron on top.


Colourful wafer cones.

The wow factor at Soft Creme is the dry ice.

First, dry ice is put into the cups and another smaller cup sits on top of that.


★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Champagne softserve:



The champagne taste was evidently strong and on the poster it says the alcoholic content is 11%, so one cup of that is equivalent to a glass of champagne.
It had bitter strong champagne taste and the texture was just like sorbet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Soft creme:
G/F., 6-7 Shepherd Street Tai Hang.

Thursday, February 06, 2014

I love this vegetarian place

Veggie spinner (Tai Hang)

Ever since it was opened I have always wanted to go, but since there were no reviews I didn't know what type of vegetarian food they served.

After seeing the first review by Spicygal I made up my mind to go.

It is located in Tai Hang which is not that far from Tin Hau MTR.

It was a small modern cozy joint with wooden tables and benches.

The menu was simplistic serving wraps and burgers.

I had the Turkish wrap (lavish roll) but as I was still hungry I ordered the burger as well.
The combo comes with wedges which I didn't want to order initially because I thought they were going to be deep fried, but they were baked which were healthier than I thought.

The prices were quite reasonable compared to other vegetarian places.

I am glad there is finally a good place for REAL vegetarian food with real vegetables and not man-made substitutes called "c u tmr" a term known to the vegetarian world meaning you see it again how you ate it (ie not digested).

So here was what I ordered.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Fiji apple juice:

The apple juice was extracted using a hirum slow juice extractor which retains natural flavor, color, and nutrients of the apple.
It looked like orange juice when it was brought over.
The taste was really sweet which I did not like but they told me they used Fiji apples which are really sweet and golden in colour.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Veggie burger with potato wedges:


Inside the burger, there was Halloumi cheese, organic tofu, grilled mushroom and grilled vegetables.


The bun they used for the burger was delicious because it was a wheat burger that had such a nice taste after it was toasted giving it a crispy touch.
Every element in the burger was vital, the halloumi cheese gave it some saltiness, while the mushroom gave it a meaty and earthy taste, and the tofu which had strong soy bean taste gives you protein as well.



Every bite of the burger was amazing packed with sweet grilled pumpkins, aubergines flavoured by the cheese, tofu and mushroom.
As for the potato wedges they were baked and non oily. It came with their homemade ketchup which flavoured it nicely.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Irish moss and cucumber salad:



Came here on another visit for this salad, I loved the cucumber and Irish moss which is rich in collagen but I did not like the dressing because it was balsamic vinegar which I found too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lavash D Roll:


Inside the roll there was omelette, fried onions, roasted potato wedges and lettuce.


The roll was really good because the potato wedges made it feel filling whilst the omelette and vegetables complemented each other nicely with the ketchup sauce.
Again, I liked this roll because you can see pure vegetables and just homemade ketchup to give it flavour.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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