Curry pork cutlet @ Sun King Yuen

Never really noticed this shop, in the middle of Spring Garden Lane, walking on this street, there is no chance to pause or stop, all the people are like fast zombies getting from one end of the street to the other.

I only aroused interested in this restaurant when I saw pictures of crispy pork chops, curry sauce, and fried beef ho fun on OpenRice.

So I went there and ordered just that.

There was an empty table, so sat down, the waitress was a bit busy to take our orders.
Were given chopsticks and bowls, did'nt expect to have to clean them, cos there was some dirt on the bowl.
The curry pork chop came pretty quickly, curry sauce is in a separate dish.
The pork was a huge cutlet cut in strips that almost covered the whole plate, still crunchy and piping hot, however I felt the pork was a bit fat like the neck part, and it was pink inside probably from the soda flour used to soften it up.

The curry sauce tasted very good, if you request for the curry to be less hot, the sauce is thicker and lighter in colour.
The beef ho fun, was nice too, but not salty enough, after putting curry sauce, it tasted better. The beef in it was nice and soft, just like the ones in UK.

Also there is a huge difference in eat in/take out prices.

 

Crispy pork chop and macaroni @ Cafe De Coral

Ordered two sets, roast pork with rice, and pork chop bun with macaroni.

The roast pork rice was piping hot, the sauce was more like sticky gel, but as I was hungry, it all tasted good.
The pork chop in the bun was rather small, but the bun itself was good, crusty chewy bun.
The macaroni was disappointing though, very bland, and tasted like aeroplane food.

Kaiser bun with pork @ Pacific Coffee

The pork filling was minced and mixed in salad cream, sweet than savory.

The bun tasted exactly like the meatball baguette that they do with the seeds in the bun.

Huge piece of pork chop that covers the bowl @ 喜喜燒臘茶餐廳

Not my usual place for food, but since someone was treating, came here.

I got the instant noodles because its just plain noodles and msg soup, nothing extraordinary could go wrong, msg will just taste like msg!!
Not much variety for the noodles, so went for the pork chop, quite big too almost covering the bowl.
The usual chinese cafe style pork chop, just deep fried in oil, not very helpful served on a bowl using chopsticks to eat it either.

The tea is the hk style tea, so not worth commenting.

 

 

Recycled food @ Fishing Bay

Not impressed on the second visit, ordered pork in vinegar sauce, but the waitress wrote down Salt and pepper pork, so we ended up with the wrong dish.

Told the waitress, and she took away the dish,

We were returned with the right dish, however the chef just recycled the wrong dish, removed the spring onions and garlic that were on the pork chop and cooked it in vinegar sauce.

You could taste the pork chop had hints of vinegar and salt and peppar, overall it tasted very bad!

Playful waitor @ Rockschool

Came for lunch, not many people as expected, the price was suspiciously lower than other pub foods.

The restaurant was half empty when we arrived, so sat down on a four people table, but we were told to sit on a two persons table.

Anyway, ordered two sets: pork chop with apple and mash, and fish with wasabi sauce.

First came the bread with olive oil and vinegar, an italian starter which is quite a bonus because not many pubs serve it or occaisionally serve it.
After finishing the bread, there were some crumbs infront of me, and the waitor cleaned it for me using my napkin, I was impressed he remembered I didnt have a napkin and gave me an extra one.

Then came the salad and soup, and the waitor kept insisting ladies first, so placed my soup down first,
Same with the mains, he always laid my plate down first, as well as trying to mesmerize me with his eyes!
Back to the food, the carrot and coriander soup had lots of chopped coriander in it, and quite watery, but strong in coriander taste, as for the salad it contained yummy feta cheese.

As for the mains the wasabi sauce did not taste of wasabi at all, it tasted of mint, and the pork chop was over cooked, but the mash was nice and buttery.

Finally the dessert was the best, tasted as good as the banana muffin at banyan tree, but firmer and dense.

The drinks were refillable too, however service can be slow sometimes, and the portions were a bit small too, even with soup, bread, mains, dessert and drink, the feeling was JUST full.

From Jump stick to Drum stick @ Daniel's Restaurant

I was quite impressed with the food served here, Tsui wah used to be my favourite, but not anymore thanks to this place.

Tsui Wah tends to be more on the local side even though it has an English menu, same here, but they have a website too!

However most of their locations are in the New territories, city ones are located here and Causeway bay.

The range of food is very extensive, covering from Pakistani curries, Vietnamese noodles, Laksa and traditional local stuffs.

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The Laksa was quite nice even though its not the authentic one.


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The chicken and chips was accidently stumbled upon, at the Causeway Bay branch, the dish was spelt "Jump Stick steak" which intrigued me, then at this branch it was "Drumstick steak", so I suspect it was a case of mispelling of "Drum" sounding like JUMP!!

Anyway Drumstick steak still intrigued me, how can a drumstick be a steak? or was it simply chicken thigh?

JUMP STICK STEAK

 

DRUMSTICK STEAK

As it was a recommended item, I decided to try it. When it came, I could understand why it was called a drumstick steak.
The chicken leg was flatterned, the thigh part de-boned, and there was half a piece of bone remaining in the drum part, so it was part steak and part drumstick attached.

The chicken was grilled nicely with crispy skin, on top of it was a grilled cheese slice and a scallop on top.
The chips were the crinkle cut type, slightly overdone no my preference.


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Crispy bun with salted beef (corned beef) [NO PICTURE]This was also another one of my favourites, crispy bread like the french buns, not too crispy. The filling was salted beef and melted cheese, basically the salted beef is the chinese version of corned beef, but a more moist and softer version.
Although the bun was crunchy, it still had some chewiness to it, and the smell of yeast.
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Veal cordon bleu
I felt that this was a chinese version of cordon blue/escaloupe.

It was trimmed pork chop that was sliced in the middle with cheese in between it and coated with breadcrumbs and fried. The dish is served with pasta, rice or vegetables and chips.and a choice of curry sauce or tomato sauce.
I chose chips and curry sauce to go with my pork chop.

The porkchop was nicely none, very crispy with cheese oozing out from the middle.
The vegetableon the plate was wintermelon which tasted surprisingly good as a boiled side, usually the texture is mushy and found in soups.

The curry sauce was not what I expected, it was watery and contained onions, and very hot.
The portion of curry sauce was generous and it was served in a soup bowl and it was really good that it was separate.

I think the curry sauce would be good to complement rice and pasta.

But I did not feel that the curry was a good complement for the pork chop cutlet with cheese, but since I had so much sauce left, I ordered another pork chop bun to dip it in.
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Pork Chop bun:The pork chop was trimmed and the fat taken off, every bit of the pork chop was edible.

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