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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Sea cucumber and fish maw @ 金滬庭京川滬菜館 Shanghai Restaurant

Among all the Shanghai cuisines in Hong Kong, this one is quite recommendable to foreigners, firstly it has a English menu with pictures, and frequently there will be foreigners eating there, so quite well established in that community.

I eat here quite frequently, so I will not review the little dragon buns, or the noodles etc.

In addition to the regular items, I ordered sliced abalone in mustard sauce, which is just canned abalone. For $54 is it a bit pricey, it is a rubbery texture you get from the cans. Also it is not in mustard sauce, there is a separate dish of soy sauce with wasabi for dipping.
To me if it was mixed in a creamy mustard sauce, it would taste much better.

As well as that I ordered the Sea cucumber and fish maw with prawn roe.

This dish was very delectable, rich and thick brown sauce, very pungent of prawn roe covered the sea cucumber and fish maw. The sea cucumber could have been softer, and the fish maw was perfect. Both the sea cucumber and fish maw are quite plain itself, so it tasted good with the strong sauce.

After I finished the dish, there was still sauce left, and so put some of my noodles in it, and made my noodles tasted so good as well.
The waitress was a bit annoying, because she was just about to collect that dish, and I said to her, its not finished, but she still tried to take it, I had to say it to her three times to stop her collecting it, or else I wouldnt of been able to put those noodles in that sauce.

Fish maw and sharks fin sampler @ 真材實料 The Best Food

Saw a review on this place earlier showing pictures of Fish maw and sharks fin at cheap prices so decided to give it a try.
There was one in Mong Kong I intended to try, but that place and food didn’t convince me enough, this restaurant looked reasonably clean and specialised at these delicacies.

Anyway picked the set for two with braised duck feet with fish maw, and sharks fin soup.
The set also includes a choice of two Chinese dishes, so picked sweet and sour fish, and steamed tofu with scallops and black beans.

First to arrive was the sweet and sour fish, then came the sharks fin soup. The soup was thick clear broth with chinese mushrooms, chicken, sharks fin in it. The taste was ok on its own, you didn’t have to add any red vinegar or sesame oil.
Tofu was the last to arrive, and after all that strong tasting food, the tofu was a bit tasteless.

The braised duck feet was nice and soft, the bones were easily removable, the fish maw was big in size, but needed pepper to balance out the fishy taste.

The sweet and sour fish was really good too, the portion could have been bigger.

However the cost of the set was $258, so if you exclude drinks, main dishes, the fish maw and sharks fin is worth around $80-100, so that’s $40-50 per person for fish maw and sharks fin.
I think this place is a nice place for people who want to have those delicacies at a low price, but don’t expect it to be as good as the expensive ones. What you pay is what you get!

Superb steak and fish maw @ Louis Steakhouse

I have always wanted to dine at Louis Steak house because of the yummy pictures of Fish Maw.
This restaurant is rather interesting because the Chinese run it and they serve proper western dishes apart from the Fish Maw. The restaurant is rather historic to me, especially inside the restaurant, it feels like the Beefeater restaurant in UK.
The staff looked like they’ve work there all their life too, and most of them are all middle aged.
I was very impressed by their diverse menu too, ranging from Asparagus with hollandaise sauce to Crepes Suzette.
For my first visit, I decided to sample their food, so chose the set meal for two, which includes oysters and boiled prawns, basket of bread, mushroom and crab soup with cheese, fish maw, steak, apple pie and a drink.

The table was laid with red and white chequered tablecloth and formal cutlery, vase of carnations, and a small candlelight.

 

 

French Gillardeau Oysters and Prawns:
The prawns were fresh, and the oyster was fairly big compared to the restaurants.
The oyster was Ok, and the sauce complimented it well.

 

Louis Steak home made fish maw with special Chinese sauce:
After reading Jason’s review, I used the bread on the sticky fish maw sauce, and it was wonderful.
The fish maw itself was quite thick. When I used the knife on it, the fish maw texture felt dense.
I would have preferred the fish maw to be slightly softer.

 

Fresh crabmeat mushroom soup au Gratin:
This was baked, so it was very hot, there was thinly sliced mushrooms on the top with melted cheese.
The crabmeat was nice and fresh, but as for the taste, I only remember the cheese and burning my mouth!!

 

U.S prime rib eye steak:
Had this cooked to medium, it was served with a jacket potato with a choice of sour cream, bacon bits and chives.
I had my potato served with plain butter.
The steak was good, the only complaint was the fatty rind on the edges.

 

Apple pie:It looked like an ordinary apple pie, but the pastry was so light, buttery and crumbly.
I think it’s the best pie pastry I have had in Hong Kong so far.
The apple pie was nice and warm too.

 

Drinks:
Ordered tea, and I was surprised they knew the tea I wanted and brought the appropriate items such as milk and sugar.

 

I will definitely come again and their food is healthy, and everything served is edible rather than useless garnishing.