Abalone deluxe lunch sets at Prince Restaurant

I was recommended this place which I thought was expensive because it is located at the Heritage 1881, but the abalone lunch set only costs $198 on weekdays and $268 on the weekends.
As I have been mostly eating out on the Hong Kong side, I have forgotten that food on the Kowloon side is cheaper!!!

Here were the items in the set!!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Abalone cooked in sake, smoked tofu vegetable rolls and Beef shin in fives spices.
清酒煮原隻鮑魚、京式煙燻素鵝、五香金錢牛腱




The abalone was sweet and springy with a nice infusion of sake in the taste and the tofu rolls were good too because it was loaded with julienne vegetables.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
麻辣小籠包
Sichuan steamed xiao long bao

The xiao long bao was pleasant to eat because it was not too spicy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
木瓜薏米無花果燉豬腱
Soup with jobs tears and pork

This was a nourishing soup with a lovely sweet taste owing to the figs and the jobs tears were firm with some chew.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
法國鵝肝百花煎釀雞翼
Chicken wings stuffed with prawn paste drizzled in black pepper sauce


This was a meaty chicken wing complemented by the fiery yet sweet black pepper sauce.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
五十頭日本吉品乾鮑魚鵝掌伴生麵
Noodles with goose feet and abalone

The beauty of this was the rich abalone sauce which covered every strand of noodle and the abalone was springy with a sugary aftertaste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
As well as the set, we had some a la carte dishes!!
翡翠麻香牛肉 $108/6pcs
Crispy beef in spicy sauce

The beef was sweet and crunchy
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
東坡肉伴哈蜜瓜 $58
Tung po style pork belly

I don't normally eat this because I hate fatty pork but the sauce was lovely, it was sweet and sour which made the pork appetizing.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
黑松露西施瑤柱
Stir fried glass vermicelli with scrambled egg and truffle

I loved the delicate glass vermicelli which was springy and satisfying with pieces of egg and fragrant truffle.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
原隻鮑魚酥
Abalone puff

Again, a lovely abalone on puff pastry!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
香滑芝麻糕 $30/3pcs
Black sesame pudding

The pudding was quite likeable because the texture was gritty with finely grounded black sesame and the pudding was not too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Prince Restaurant:Shop 209, 2/F, 1881 Heritage, 2A Canton Road, Tsim Sha Tsui

Summery Cantonese cuisine @ Telford recreational club

This was my first time attending an Ufood event and it was really fun.

The event was located at the Telford recreational club, which I have not heard of before until this event, after the dinner we had a tour of the club and it turns out a lot of filming took place here.

The dinner was held in the Grand ballroom, which was really grand just like its name.
It had tall ceilings, a nice stage and a grand carriage on the left.

Anyway the food served today was designed for summer and it was refreshing and light that it consisted of seafood.

The menu consisted of (Quoted exactly from the menu):Mango salad
Sauteed sea cucumber in teriyaki sauce
Double boiled sharks fin soup and assorted dried seafood and sugar cane
Deep fried fresh garoupa served with strawberry sauce
Baked abalone in tomato cup
Braised wintermelon with prawn and tobiko
Poached crispy rice with assorted seafood
Baked coconut with egg white
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Mango salad:

The presentation was fun, it looked like there was a face and I liked the way the tobiko and dragonfruit was separate from the salad.

I had the salad first because it was sweet and towards the end I started adding some tobiko to balance out the sweetness with its natrual saltiness.

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Sauteed sea cucumber in teriyaki sauce:

This was surprisingly nice because the teriyaki sauce was just right and not too sweet.

There were also aubergines, bell peppers and lotus roots as well as sea cucumber.

The lotus root and aubergine was really nice with the teriyaki sauce.

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Double boiled sharks fin soup and assorted dried seafood and sugar cane:

When I saw the menu I looked at it twice when I saw sugar cane because I have never seen it in soups.

The soup was sweet and nice and there were shark fins in it, which is rare these days.

As well as that there was fish maw, sea cucumber, chicken feet. Although the soup was sweet I could not taste the cane sugar taste but it tasted natrual and not cloyingly sweet.

++++++++++++++++++++++++++++

Deep fried fresh garoupa served with strawberry sauce:

When it was served it reminded me of fish and chips. It was interesting eating the deep fried garoupa because in UK it is usually cod and haddock. The garoupa had a softer texture.

The strawberry sauce was contained in a really small cute glass cup with diced strawberries in it as well.

The chef here is really good because so far the sauces were not too sweet.

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Baked abalone in tomato cup:

Usually abalone is served with gravy, but this one was baked with cheese.

The abalone was slightly chewy but otherwise the onion and celery cream sauce inside the hollowed out tomato was nice.

++++++++++++++++++++++++++++

Braised wintermelon with prawn and tobiko:

This was fun to eat and it was nice and light, and best of all the prawn was gutted but the orange roe was still attached to the prawn and it had green pakalana flower buds in the soup and tobiko topped on top of the prawn.

++++++++++++++++++++++++++++

Poached crispy rice with assorted seafood:

This was my favourite, the soup was really sweet which I intially thought was due to the scallops however found out it was sweet because it had cane sugar and imperatae and the soup tasted really natural.

The crispy rice was the best and makes it different from other boring soup rices.

Interestingly the menu did not say the soup had cane sugar but it was mentioned in the dry seafood soup.

++++++++++++++++++++++++++++

Baked coconut with egg white:

When it arrived I was stunned to see a piece of puff pastry on top!

It reminded me of an upside down egg tart with the tart base now being the lid and the egg white being the egg tart filling. The egg white was really nice and the texture was so silky.

The egg white was interesting because you could actually taste strong coconut in it and it was really fun to eat.

Again the the chef was really good the sweetness was just right.

++++++++++++++++++++++++++++

安記至尊鮑魚盆菜 On Kee abalone bowl feast

I was surprised to see this ready to eat festive snack because RED MORE was the only shop that did it.

Now it is interesting to see instant delicacies at the supermarket too!

This box of delicacies is produced by On Kee.

Priced at $650 (according to its website http://www.onkee.com/) it is more expensive than RED MORE which gives you fish maw, abalone and ducks feet.

Inside this box you get eight abalones, bamboo piths, dried scallops, shitaake mushrooms and some others according to some Chinese site.

Although I would not consider buying it, I am rather curious how it is packaged inside.

Quoted from some chinese website:
內含8隻鮑魚、竹笙、元貝、花菇等多種名貴食材，以上湯熬製而成，絕不添加任何防腐劑或人造色素，番熱後即可食用，豐富又健康。

Deer tendons and sea cucumber congee @ Red More

 

The Causeway Bay branch is much bigger and there are more items to choose from.

The staff there wear clear plastic hygiene face shields, the same as the ones the staff wore at FAIRWOOD in WanChai.
I finally got to try deer tendons because the TST branch is more expensive and here you can get them in smaller portions.
As well as deer tendons they had other food such as abalone congee and noodles with sea cucumber.
Although I have been here twice, there are still many items I want to try.
I really like the way they have taken ordinary Chinese snacks such as fishballs and noodles and poshed it up with Chinese delicacies.
The good thing about this joint is that I can order these luxuries any time, any day myself without needing need to go to Chinese restaurants with a group of people for it.
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Fish balls in truffle sauce
These were ordinary fishballs in truffle sauce however the there was no truffle taste.
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Deer Tendons and Fish Maw
Both were soft and gelatinous.
The deer tendons tasted really nice and the fish maw were really soft as well.
I prefer this branch because they have a big stew of it which has been heated all day keeping it soft, whereas the TST branch they are heated up when ordered so they may not be that soft.
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Congee with sea cucumber and black moss
This was really nice and there was lots of black moss and sea cucumber but the congee was slightly bland, but since I had lots of sauce from the deer tendons I mixed the congee with that and it tasted really nice.
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Fuscilli with tomato and Fish maw
As well as fish maw and tomato sauce there was also kidney beans.
The tomato sauce was slightly too sweet for my liking and the fish maw was a new experience with tomato flavouring.
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Noodles with sea cucumber
I was looking forward to this but the noodles were too dry and salty, and the sea cucumber was a bit chewy.
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Cordyceps militaris ice-cream
Compared to the TST branch, there were more ice-cream flavours here.
I tried the cordyceps flavour which was really nice, it was a bit like ice-cream with truffle and it tasted slightly savoury.
Before I tried it the staff said there is a strong herb taste for this flavour which people may not like.
The Chinese name was quite interesting because it is usually called 冬蟲草 but this one is called 北蟲草.
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It would be brilliant if they had more items in the future such as ducks feet in abalone sauce, har gau with truffle, siu mai with abalone, porks trotter in vinegar and ginger sauce, braised grapefruit skin.
But anyway so far so good!
I will be back to try the thick soup with fish maw and the fish maw congee.
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