Showing posts with label Wan Chai. Show all posts
Showing posts with label Wan Chai. Show all posts

Monday, June 22, 2020

Tornade omelette to the next level 六國酒店 旋風蛋叉燒飯

As well as delectable buffets at Le Menu, you can get an instaworthy lunch with the Tornado omelette 旋風蛋叉燒飯 or if you are hungry you can pay a little more to include salad buffet and a drink.
When I saw them post this on FB, I was definitely captivated because they have given the Tornado egg with a local Chinese twist with the use of Barbeque pork and spring onions.

Finally went for late lunch and I was the last to have it.

When it arrived, it was stunning like a swirled omelette generously sprinkled with crisp green spring onions and sweet purple shallots.
The Barbeque pork is piled on top of the rice beneath this pretty omelette skirt.

I seriously recommending watching videos on youtube on how they make it because it is so magical watching the chopsticks twist in the middle of the omelette to get the tornado effect before the egg gets cooked.

Anyway, back to my Tornado omelette, there is a side of house made sauce which tastes like the soy sauce from that famous place Shun Hing in Tai Hang infused with spring onions.
Adding their secret recipe sauce makes it complete.

Every spoonful was divine with the omelette and spring onions in your mouth while the slices of barbecue pork are tender, lean and flavourful complimented by their house special sauce which tastes like fragrant soy sauce with the sweetness of stir fried spring onions and sweet purple shallots.




六國酒店
Le Menu, Gloucester Luk Kwok Hotel
72 Gloucester Road
Wan Chai

Saturday, November 02, 2019

Tiger Noodles at [笑麵虎車仔麵 Tiger Noodles & Bar]

Spotted this joint across the road because of the cute tiger.
At first I got confused because I thought it was the curry place Tiger Room and Tiger San but it turns out to be Tiger Cart noodles.
Anyway, I was captivated by the noodles because they had beetroot and spinach.
As I have had spinach numerous times, I decided to try the beetroot but it was sold out.
Luckily they offered me Kale noodles which I haven't tried before.
The noodles had a grassy smell and flavour while the texture was very slippery when you pick them up with chopsticks.
The vegetable broth I had was very sweet but quite nice.


[笑麵虎車仔麵 Tiger Noodles & Bar]

Thursday, May 09, 2019

The Legendary Triple O's by White Spot

I love Triple O's by White Spot, it is one of the places I go for Poutine.

Triple O's by White Spot has been in Hong Kong longer than I have and way before Shake Shack, Five Guys, Butchers Club and has even seen the good and bad times of the burger trend while some competitors like Shakem Buns and Caliburger packed up.

There is something special about Triple Os.

To be honest, I haven't been to Triple Os for a long time but recently I was back for the Vegan burgers. 

There are two on the menu. 

The veggie burger isn't new but they have another plant based one that uses the Impossible Patty.

Triple Os is one of the first burger chains in Hong Kong to serve a plant based burger while McDonalds, Burger King serve it in other countries. 

The Impossible Patty served here is the 2.0 version. 

[Veggie Burger]

Perhaps this is the most original veggie burger before the plant based trend came by. The patty is made with vegetables, potato and rice which is simple and filling.

[Impossible Burger]

All I can say is that it was just as good a meat if not better because it didn't have the fatty pieces and gristle. It also has the raw meat colour before being cooked.

The poutine was divine, I just love chips and gravy with a little bit of cheese. I think it was the first time I tried the onion rings and they were spot on with juicy sweet onion in the middle ad crispy coating that wasn't heavy.

For drinks, I had the blueberry milkshake which is a popular pick. It is made with blueberries and icecream hence the natrual taste. Evidently Triple Os is a legend as everything tastes good from the burger to sides and milkshakes.  

Definitely coming back but also gutted that I have missed some of their seasonal items such as Surf n Turf, Turkey & Gravy Burger which are captivating.


Saturday, April 06, 2019

12 Course Signature Tasting Menu by Chef So

Chef So, who has 30 years of extensive culinary experience, serving numerous celebrities and VIPs across the world is now showcasing his signature dishes at Golden Bauhinia.

It comes as a 12 Course Tasting menu for only HKD488.

The menu is available from 8 Apr to 14 Jun 2019 except 12 May 2019.
Terms and conditions apply.
Further discounts with HSBC where they can enjoy 15% off upon spending HK$600 or above for dinner (Exclusive of service charge and for 2 diners or above).

Here is the 12 Course Tasting menu:

Appetizers:
A pretty delight of Bitter Squash with Plum Sauce, Black Truffle Bean Sheet Rolls and Barbecued Pork Fillet with Honey Sauce.
The bittermelon was laid out like a maple leaf and it was appetizing eating it with the barbecued pork as the plum sauce complimented the pork nicely.
The bean sheet roll was crispy without oiliness with a fragrant truffle aroma.


Next was the Minced Fish Thick Soup which was light and comforting.
Adding the finely chopped lettuce and spring onions made it even more healthy.

Moving on to the mains, it was the Deep-fried Crab Shell Stuffed with Crab Meat.
It was stuffed with so much crab meat, onions and mushrooms cooked with a little bit of milk to give it that creaminess.
I loved the taste as it was similar to chicken a la king but with crabmeat.

The Pan-fried Scallop with Black Truffle was big yet tender and I loved the crispy surface.

The Baked Spare Ribs with Plum Sauce and Lime was another dish that everyone liked.
Using Plum sauce and lime made it almost like Sweet and sour but with a fruity twist.

The Braised Pomelo Peel with Shrimp Roe in gravy was my absolute favourite.
Rich in fibre, soft and mushy like braised white radish.
The taste was amazing, it was light, and there was no bitter taste at all with the full flavour coming from the dried prawn roes and rich gravy.


Next were the Sautéed Seasonal Vegetables in Olive oil with Wolfberries:
I was expecting the olive oil to be strong but it wasn't and the wolfberries did a nice job by giving it touch of sweetness.

The last main dish ended with Fried Rice with Vegetables and Egg White.
It was definitely to my standards because it was tasty with the simplest ingredients like egg white and spring onions.


Finished with Dessert of Crispy Sesame Balls and Dried Longan and Red Dates Tea.
Definitely a satisfactory 12 course by Chef So and what I appreciate is that all this dishes are so healthy and non oily yet tasting good.

Golden Bauhinia Cantonese Restaurant (金紫荊粵菜廳):
Expo Galleria, Hong Kong Convention And Exhibition Centre, 1 Expo Drive, Wan Chai
https://restaurants.hkcec.com/zh/GoldenBauhinia

Tuesday, March 05, 2019

[一幻拉麵 Ebisoba Ichigen] Hattendo Cafe Buns for White Valentines Day

Save room for dessert if you are eating at Ichigen Ramen.They are serving the famous cream buns from Hattendo Cafe during the whole month of March for White Valentines Day.
Had one after ramen and I loved it, it was a soft pillowy bun filled with fluffy white cream which tasted like a lighter version of buttercream.

It comes wrapped up like a burger.


English labeling at the back.





一幻拉麵 Ebisoba Ichigen:
Wanchai:
Shop B, G/F, Yan King Court, 119-121 Queen`s Road
Tsim Sha Tsui:
Shop OT G59, Ocean Terminal, Harbour City

Hattendo Cafe:
G104, Ground Floor, Gateway Arcade, Harbour City

Monday, December 03, 2018

Fooklore to be the new folklore of Wanchai

Wanchai is my love and roots where my journey for food in Hong Kong began.
I have had countless meals in this area but lacked Chinese restaurants I could recommend.

Fooklore is definitely recommendable, this is the place to take tourists or clients because of the reliable service and quality of the food. (at the time of this meal).
The restaurant is located at Empire Hotel on the corner of Lockhart Road so it is near Admiralty as well.

Judging by the menu, it was the usual suspects like dimsum but when the food arrives you get a surprise by the presentation and taste.

This is what we had [Steamed black truffle and wild fungus dumplings], [steamed minced beef balls], [Steamed rice-roll with minced beef], [Pan-fried diced chicken buns in Teriyaki sauce], [Pan-fried pork dumplings with rice paper net], [Pan-fried pancakes with dried scallop and dried shrimps], [Poached chicken with oil in peanut sauce], [Fried rice vermicelli with crab meat and dried shrimps], [Longevity buns with lotus paste and salty egg yolk].
(Quoted from the English Menu)
++++
[Steamed black truffle and wild fungus dumplings]:
The steamed dumplings were flawless and crystal clear, they were loaded with diced wild mushrooms infused with a black truffle taste.

++++
[steamed minced beef balls]:
Basically beef shaomai and I liked the way they were garnished with a slice of okra which makes it look healthy and appetizing.
The beef had a nice flavour with a soft but firm texture.

++++
[Steamed rice-roll with minced beef]:
These are rice rolls that are served everywhere but considerably different as there was delicious aged peel in it and the soy sauce they used excelled it to a different level as it was good quality soy sauce with a lovely sweetness.
The riceroll wrap was silky and smooth yet held together without breaking.

++++
[Pan-fried diced chicken buns in Teriyaki sauce]:

When the lid was taken off, there was a fragrant smell of wine, each bun was uniformly panfried.

It was filled with delicious pieces of chicken in light Teriyaki sauce so you could still taste the buns and chicken.
++++
[Pan-fried pork dumplings with rice paper net]:
The rice paper net showed how incredible their skills were.
You can see the way they drizzled the liquid rice mixture in a spirograph pattern quick enough before it got crispy.


As well as the appearance, the dumplings were tasty with juicy pork filling.
++++
[Pan-fried pancakes with dried scallop and dried shrimps]:
This was another one of my favourites because the pancake was thin and crispy yet there wasn't a drop of oil lingering on the plate or any excess oil on the pancake.
It was crispy with a lovely scallion aroma.

++++
[Poached chicken with chili oil and peanut sauce]
The poached chicken was lean and tender with a good amount of spiciness.
Despite the spiciness, you could still taste the freshness of the chicken which was really appreciated. Fooklore uses the finest ingredients for all dishes including fresh chicken for this dish.

++++
[Fried rice vermicelli with crab meat and dried shrimps]:
Another dish that must be ordered because it was wonderful.


Again, the dish is more stunning when it is served because you will find an abundance of shrimp roe in it and the vermicelli they have used is almost like silk.

There were bits of crab and fragrant egg in it that it reminded of 鳳凰炒長遠 which I do not know the English dish name but glass vermicelli is used instead.
++++
Finished with the [Longevity buns with lotus paste and salty egg yolk] as it was someones birthday.
They were super cute and size matters as less is more as it looks more appetizing!

++++
Overall, I was more and than impressed with the freshness of the ingredients and the taste of the food so I will definitely be coming back.

Fooklore 享福
LG2, Empire Hotel, 33 Hennessy Road, Wanchai, Hong Kong
Tel / Fax : 2861-2060 / 2861-2226
http://fooklammoon-grp.com/en#restaurants/fooklore

Opening Hours:
Lunch 11:30-15:00 (Last Order 14:30)
Dinner 18:00-23:00 (Last Order 22:30)



Sunday, December 02, 2018

Christmas Menu at A.O.C Eat & Drink

A.O.C Eat & Drink is a cosy French bistro in Wanchai close to the MTR!!!


I have always wanted to try this place as it is well known in the French community and headed by Chef Stéphane from Brittany where he serves down to earth French food with a modern twist.

For Christmas, he has designed a Christmas dinner menu available from ​Thursday 20 to Sunday 23 December during dinner.
As with the regular menu, there is a wine sommelier to suggest some good wine pairings.
Here is the menu and for the price and portion I found it more than satisfactory.

Here are the actual dishes

Appetizer:
3 Oysters with yuzu granita
The oysters served on ice were refreshing and the yuzu granita had a nice citrus tartness which made these oysters extremely moreish.
They were paired with a sharp wine which was definitely a good pairing to begin as it makes you ready for the next courses.

***
Starter
Crab Ravioli, mushroom, herring roe, scampi sauce.
I love ravioli and they are more tasty than they look visually and from the description.
The scampi sauce had a little bit of heat in it and the raviolis were loaded with crabmeat and other goodies because you can taste something citrusy going on as well as some herbs.
The herring roe made it look glamorous while giving a hint of saltiness.

***
Main
Chicken Breast with foie gras, rice topped with Comté cheese and truffle sauce.
The main course was quite heavy but I loved the way you are served chicken in two ways, the bigger piece is white meat and the thing that looks like a big Brussel Sprout is actually diced chicken with some black pepper wrapped in cabbage leaf!
The rice beneath it was topped with evilicious melted Comté cheese and a rich creamy piece of foie gras.
I found it really comforting because it tasted like something I had when I was a kid served at my friends house.
To be honest, I was rather full after this but as a cheese lover I had to try the next cheese course.

***
Cheese
Brillat-Savarin cheese with truffle (+$80)
The portion of cheese was very satisfying but unfortunately I couldn't finish it all.
It tasted thick and creamy infused with truffle.
A must try as it is made with triple cream.
I really regretted not asking if I could take the rest home as I just couldn't finish it.


***
Dessert
Mandarin Tart, chestnut, meringue
Although I was full, I had to finish the dessert.
It was juicy mandarin slices topped with smooth and velvety chestnut puree complimented by the meringue pieces on the side.
The whole thing was just wonderful as everything was in harmony and the meringue pieces were crisp with a slight soft chew in the middle.

***
Price per person: HK$468
Available from ​Thursday 20 to Sunday 23 December for dinner

Definitely recommended for Christmas!

A.O.C Eat & Drink
15 McGregor Street, Wanchai
+852 2479 6833
Tues - Sun: 12noon - 2.30pm & 6pm - 11pm
Closed on Mondays
https://www.aoceatndrink.com/
Related Posts Plugin for WordPress, Blogger...