Showing posts with label shau kei wan. Show all posts
Showing posts with label shau kei wan. Show all posts

Saturday, September 16, 2017

[Rolling in Congee] My dream congee

Many people have mixed reactions on this new congee joint ROLLING IN CONGEE because they serve modern congee but I was really excited on giving it a visit.

Went one afternoon and it was closed so went back another day.

From the Chinese name I was expecting the congee to be expensive but the most expensive one costs $29.

I liked the way it stood out because the menu obviously had design to it with a purple theme matched by their aprons.
Their congee also appealed to me because they had really nice English names to match it like Taurus, Bronze Age, Ruby Rose, Magenta romance etc.


As well as savory congee they had sweet congee which really makes sense because in UK we have RICE PUDDING which is similar to congee but thicker and sweet with milk, so the sweet congee is a great option for people who are allergic to milk
The next thing I loved were the pots and utensils she used because it was colourful and modern with an advantage because these pots are the non stick type!!

For each congee, all the ingredients are in small tubs, so no matter who is running the joint, the congee should taste consistent because the portions are the same.


Moving on to the congee, I really liked the current choices and the creativity such as Taurus which has beef and onions and the pairing of these two never fail.
There was also chowder congee which is obviously seafood!
With all these choices, it was really hard for me to decide so I ended up getting the Bronze age, Silky Milky (plain congee with extra salted egg yolk and fermented beancurd), Magenta romance and Matcha congee.
The best thing was that you could order salty egg yolk and fermented beancurd to go with the congee because I just love them so I got that with the plain congee.

All their congees are made with Australian pearl rice which gives its a silky viscous thick consistency that doesn't go runny after a while.
I believe they will come up with some more exciting creations soon because you can do so much with congee like adding oats, quinoa and using different rices.
Once, I even dreamed of breakfast congee made with bacon, sausage and egg!!!
Anyhow, I prefer consuming congee at room temperature or slightly hotter because there is no point to scald your tongue and not being able to taste anything for days.
Perhaps, I come from a country that is cooler compared to Hong Kong so I can't eat, touch or taste things that are really hot.

Moving on to the congee that I got, here is what I thought:
++++++++++
SPOON:

Normally you get that weird shaped plastic spoon which usually cuts my mouth but the spoon they give you is really ergonomic and actually holds a good spoonful of congee which is worth mentioning because the whole congee experience is improved.
++++++++++
Bronze Age:

To start I had the savory first which had Hokkaido dried scallops, mini dried scallops, salty egg, century eggs, fish cubes and pork pieces.
The congee was tasty as expected because you could really taste the scallops and everything as the salty egg gives it flavour as well as the pork which was fresh and meaty.
++++++++++
Silky milky with extra salty egg yolk and fermented beancurd:


The silky milky was plain congee which was viscous with a lovely translucent colour to it.
Tried adding both separately and it really is acquired taste for the fermented beancurd but I thought it was delicious because it has a quirky saltiness with a hint of Chinese wine.
++++++++++
Magenta romance:

This is a sweet congee which is similar to rice pudding but without the milk with sweet potato and purple sweet potato.
It was nice and colourful with a lovely purple colour.
Tried it hot and couldn't really taste anything so I took it home and put it in the fridge which made it much nicer because you could taste the ginger when it was cooler.
I have no complaints on this and loved it.
++++++++++
Matcha:


The matcha congee which is served in the afternoon contains dumplings and red bean paste.

Again, I couldn't eat it hot so tried it at room temperature and after refrigerating it.
The consistency of this is thick and viscous which made it taste like a perfect rice drink with a hint of matcha, just the thing for breakfast which is filling an quick.
Rice drinks could be the thing because in Mexico, they have horchata and in Venezuela they have Chichi.
Tried both and they were so divine and filling.
Also the Chinese have a similar concept called rice water, a health drink that is now popular served by checkcheckcin.
++++++++++
To summarize, I will be back soon and hopefully they will have some new congees.
The sweet congees should definitely be eaten at room temperature or chilled and it was really good that they were not too sweet!~!
+++++++++
Rolling in Congee:
Shop 1, G/F, Tung Keung Building, 54-60 Shau Kei Wan Main Street East, Shau Kei Wan
https://www.facebook.com/%E6%9C%89%E9%8C%A2%E4%BD%AC%E9%9D%9A%E7%B2%A5-Rolling-in-Congee-454585298243262/

Sunday, April 05, 2015

Retro snack joint at 容媽媽

I was attracted to this joint by the stall like décor, which has an old twist to it.




There were lots of things to choose from and I was tempted to get the noodles but as I was having dinner I opted for the fried inside out tofu puffs stuffed with cuttlefish.




★☆★☆★☆★☆★☆★☆★☆★☆★☆★
tofu puffs stuffed with cuttlefish:

They looked exactly like the inside out tofu puffs at Cheung Chau but they weren’t as tasty because the cuttlefish patty was evidently a cuttlefish ball that was rubbery and tasteless.

Anyway, there was a side of Chinese sweet sauce which made the crispy tofu delicious.

They also had fried beancurd rolls stuffed with cuttlefish which probably taste better than these tofu puffs so if I am around here again I hope to try their noodles and beancurd rolls.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
容媽媽
Shop A2, G/F, Keng Shan Lane, 76 Shau Kei Wan Main Street East, Shau Kei Wan

Saturday, May 17, 2014

This desserterie is right next to the famous Indonesian satay joint.

They serve panna cottas in various flavours, Serradura pudding and traditional Chinese desserts which are not my cup of tea.

The prices are quite reasonable too.


★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tofu panna cotta $13:

It was not too sweet which was really good and you could taste the creaminess as well as the tofu taste which was really similar to VitaSoy's plain soy milk.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★Homemade Dessert
G/F, 76C Shau Kei Wan Main Street East, Shau Kei Wan

Friday, May 09, 2014

Lovely crispy tofu @ 川婆婆

Tried this place because no one was dining there.

They have noodles or snacks and for more filling food, there are main dishes.


★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Typhoon shelter style tofu:


The tofu was perfectly done, the outside was perfectly crisp while the inside was like liquid tofu.
However it lacked taste which should make it suitable for people on a low sodium diet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Shredded chicken and bean sheets:

I did not like this because it was too syrupy sweet and spicy.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
I think I made the wrong choice because their main dishes looked better.

Tuesday, April 16, 2013

Mini meat mountain pile for lunch

民聲冰室 (Shau Kei Wan)

After trying the Tai Hang branch, I went to the Shau Kei Wan branch to see if there was any difference.

It was much bigger than Tai Hang and you can dine there more comfortably.


I did not try the famous meat patty before so tried it here.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Mini meat mountain patty with salted egg:



For lunch they serve a smaller version which was great because the full portion is too big.
The smaller version was much more manageable and there was more salted egg in ratio to the meat patty which was good.
The salted egg is basically cracked on top the patty and steamed, and the lovely egg white is all over the edges of the patty.
It tasted nice but I was not really wowed by it because I have tried better meat patties before. The egg white and the meat patty eaten together tasted the best and the salted egg yolk was nice and starchy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chicken in soya sauce:



The pot was huge making the portion look big.
I felt that the soy sauce was too sweet and salty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Thursday, April 04, 2013

Curry and Laksa from Macau in Shaukeiwan

Restaurant: 澳門咖喱叻沙 (Shau Kei Wan)

This shop used to be Winton world and now it has transformed into a joint serving curries, laksas, and Taiwanese roti.





There were quite a few items I wanted to try: Tom Yum noodles and Laksa noodles but in the end I tried the Taiwanese roti with beef curry.





The joint is quite small and seats about six people.




★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Beef Curry:


The beef curry was thick and the colour was greenish brown.
It was extremely spicy mixed with lots of spices.
It was quite nice but it was slightly too salty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Taiwanese roti:


The Taiwanese roti was really nice because it was not too oily and it was crispy and flakey just perfect for dipping it into the salty curry.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Menu:




★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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