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

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

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