Thursday, December 04, 2014

Not Swiss cheese but Swiss noodles!

This was my second visit and things have improved.

On this visit, I found out why they were called Foxtail & Broomcorn because two of the earliest grain varieties used in noodles were called Foxtail and Broomcorn.
I really like this place because it is headed by a Swiss guy so the food has been improved to be less oily which is exactly how I feel about Chinese food.

Another great example is Man Mo Cafe which serves dim sums headed by another Swiss guy.

The decor here is modern and stylish.

Started with House made fruit tea that was gently sweetened and it had tones of orange, grapefruit and apple in it.
For starters we had Spicy pulled pork and cucumber which I thoroughly enjoyed because the pulled pork was lean and spicy.
Traditionally it is served with fatty pork slices called white meat which I don't eat.
The next starter was even more delicious because I love Indian spices, it was Tandoori fishcake with sesame sauce and apple salsa HKD35.
The fishcakes were delightful to eat.
Tokyo: Fresh ramen noodles paired with Harissa beef ribs in a hearty chicken broth (HKD 78).
Did not try this!
Hoi An: Inspired by Vietnamese bún chả, Hoi An features shirataki noodles topped with a slow-cooked vanilla salmon (HKD 98).
This was my favourite because the salmon was soft and delicate, the noodles beneath it were mixed with a garlicky vinegar dressing that tastes like the sauce used in Thai style chicken feet.
I would like the dressing to be more acidic though.
Taipei: Shanghainese noodles topped with a 5-spice confit of pork in a Taiwanese sauce (HKD 68).
This was another dish I really liked because they improved it by using chunks of pork and not minced pork, each strand of noodle was covered in thick delicious sweet sauce.
Gurney: An adaptation of Malaysia’s famous Hae Mee, Gurney consists of yellow Hokkien noodles
served in a rich pork and prawn broth topped with spicy sambal pulled pork and poached tiger prawns, garnished with home-made sambal (HKD 88).
This was the best broth because it had a strong prawn and shellfish taste. 
Kansai: For vegan diners, Kansai consists of thick udon in a mushroom-soy dashi, topped with sautéed mushrooms and tofu hambaagu (HKD 68).
Since my last visit, the tofu pattes have improved, you could taste the earthy mushrooms as well as the tofu.
The broth has a sweet taste to it
Kuen Dadar:
These were pandan pancakes filled with coconut, a great dessert for people who like coconut.
Pecan cake with salted caramel:
As I have Western tastebuds, I liked this one because it was soft with pecans in it and the caramel sauce was not too sweet.
I will be back for lunch because apparently you can choose the noodles with a choice of broth.

To summarize my favourites here are:
noodles: somen
appetizer: Tandoori fish cake
broth: prawn broth
dessert: pecan cake
drink: fruit tea

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