Satay King x SodaCard tasting journey

Satay King (Causeway Bay)
Thanks to Soda rewards for organizing this tasting for Soda members.

Participating eateries have a device which you can scan with the apps and you get 5 points on every visit to any shop that has the SODA rewards scheme.
For full details of rewards, search the SODA app.

At this event, we got to try new dishes at Satay King which are not launched yet.



Satay King is renowned for its white curry and pork chop but this time they wanted to let us try other dishes as well.

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Fish roe potato salad


I loved this potato salad because the mayonnaise was normal and not sweet like other Chinese places.
It is healthly with half a runny egg and for the leaves they have used locally sourcedhydrophonic leaves.
Hydroponic means they were grown in water without soil.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Nyonya beef Pizza


I was a bit hesistant with the Nyonya beef because I was expecting it to be super spicy, but the chilis they used tasted like Jalapeno peppers which are not that spicy with a refreshing tone.
The Nyonya beef pizza was definitely good and reminds me of mexican beef and sour cream pizza.
The pizza base was quite unique because it was similar to Indian roti.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Spicy cheese potato croquette - New


Basically these potato cheese croquettes are an adaptation of the usual potato cheese croquettes stuffed with fillings.
The one on the left was stuff with sesame and seaweed, while the other one was stuff with the same type chili use in the Nyonya pizza.
Out of the two flavours, I lked the seaweed one because the tastes matched the cheese and potato better.
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Vietnamese shrimp cakes


The shrimp cakes were soft and meaty but the prawn taste could have been stronger.
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Sausage and shrimp with rice vermicelli in tom yum kung soup


I did not really try this because the broth was too spicy but the vietnamese sausages were good.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pork chop and rice baked with cheese and tomato sauce


The rice dish was similar to the ones you get at Cha chaan tengs but the pork chop was thickly sliced and the tomato sauce was rich and tangy.
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Satay Angus beef ramen


The ramen was surprisingly good because the sauce was thick.
I loved the way each strand had lots of thick and sweet satay hung to it with lots of crushed peanuts complemented by the lovely green spring onions and onions.
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Kimchi and beef Fried Rice - New


Did not try this because Kimchi is really spicy.
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The desserts were quite impressive because they used to just serve mango, glutinous rice and durian, but these desserts cater for Western palates as well.

Platinum cheesecake


Nice cheesecake that was not too heavy or sweet.

Apple tart with icecream


The apple tart was my favourite because I loved the caramelized apples on a flakey base complimented by icecream.
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Thanks to Soda Rewards and Satay King for the coupons because I really miss their food and this time I will try other dishes other than White curry!!!

Disappointing roast pork

新一派 味道 (Tseung Kwan O)
Honestly, I had no expectations of this place but it turned out far worse.

This place claims that their BBQ roast pork is good.

Anyway when I ordered, the waitress was a bit weird, after ordering one dish, she was rushing me to order a second dish as if I was not ordering enough.

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Menu:





Most sets cost around $52-$55 which includes rice, vegetables, soup and a main dish.
The price is quite debatable because if you are getting so many items then $5x is a good deal but if the items in the meal are inexpensive then paying $5X is rather a waste!

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Photos of the restaurant:



The restaurant is reasonably comfortable hidden at the corner of some mall.
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Roast pork with black pepper and honey:


The roast pork was just sweet, the black pepper was tasteless and having Chinese roast pork always depends on luck.
This time all the pieces were fatty. Great! NOT!

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Red beancurd pork knuckles with beancurd skin:


The pork knuckles were on a bed of beancurd skin which soaked the beancurd sauce.
However the sauce was a bit gritty, it seemed like there were wood shavings in it.
As for the pork knuckles, they were too soft and had some prickly stubble that was not shaved properly.


Chinese radish:


The Chinese radish was good but the broth ruined it because it had a rancid pork smell.
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潮城 takeout's

潮城燒臘粥店 (Wan Chai)
For Chinese cha chaan teng dishes, I tend not to spend too much on it because it is not really my cup of tea.


At 潮城 they have lunches for $40 which I have never considered but this time I noticed the takeaway was only $33 including a drink.
In general, I get takeaways if the food is cheaper because I would feel so gutted if the food wasn't nice and you have to sit in that noisy grubby environment.


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Stir fried instant noodles with seafood:


When I opened the box, the noodles looked a soft because the strands were big.
The taste was surprisingly better than I had imagined, it was not oily or salty compared to other places.
There were lots of julienne vegetables and the squid tasted decent, it was springy and fresh unlike the frozen ones that other places use.
Overall, if the noodles did not have that foamy soft texture, it would have been perfect because I liked the way it did not have that stir fried wok taste.
They tasted like a big batch of instant noodles tossed in sauce and lightly stir fried so that the noodles are quick to serve as the chefs would be rather busy if they had to cook each one when people order.
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Quality has dropped at 金發車仔麵

金發車仔麵
On my previous visit, the noodles were great so came back again.
The previous review was postive, but this one is negative because the taste is not consistent.

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Instant noodles with ox tripe and Chinese radish:


This time the broth was bland and watery and the aniseed was too strong.
The ox tripes were not as soft as before and it was not braised long enough because it was not as tasty as my previous visit.
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Fish shaomai:
As I was still hungry I ordered some extra fish shaomai.
I really admired the way, they got a skewer from the steamer and walked over to my table with it dripping on to the floor so I had to either hold when she came over or have it plonked in my bowl of noodles.
Luckily I had finished with the noodles so it was ok to slap it on top of the noodles.
Unfortunately, the fish shaomai were cold and tasted weird.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Arome bakery room's Purple sweet potato tart

Arome Bakery (Kwun Tong)
Arome bakery has launched the new Okinawa purple potato series.
Previously I tried the Okinawa purple potato roll which was a chocolate swiss rolls covered with sweet potato puree filled with cream.
(please see link below for that review)

This time I had some time to kill before a tasting so got the Okinawa purple potato tart.
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Okinawa purple potato tart:



The tart costs $20 which is $4 more than the roll.


It is held in a paper tray which is convenient and luckily ABR can provide you with plastic forks if you want to eat it right away.


Inside the tart, there was chocolate cake and cream just like the roll.
Again, it was delicious and there was more sweet potato puree compared to the roll so if you like the sweet potato this would be a better choice but if you don't like the tart base then you should get the roll and its cheaper.
The chocolate cake and sweet potato tasted really good together because it was not too sweet and the sweet potato was velvety and had a natrual taste.





The tart base is basically their usual tart base that they use for tarts which was buttery just like shortbread.
In conclusion, I prefer the roll because I don't like the tart base and it has a better ratio of chocolate roll and sweet potato.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

All day breakfast at M18

M18 (Lok Fu)
Previously tried their cakes so decided to come back for the breakfast because it was incredibly cheap!!


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all day breakfast:

For $36, there were mushrooms, fried eggs, bacon, sausages, tomato, toast and baked beans.
I was not expecting top quality British sausages for $36 but the sausages they served were far better than frankfurters that the Hongkies love to serve.

The mushrooms were good too, they were diced button mushrooms which have a lovely earthy taste. Perhaps there could have been more mushrooms but again you can't complain at that price.

The toast was quite decent and it was thickly sliced and it wasn't the Hongkie style sweet tasting bread but normal bread!
The bacon was a bit weird for me, it was hard and crumbly


The eggs were acceptable, half Western and half Hongkie style because of the crispy edges.
For Western palates that are not demanding, the breakfast would definitely pass the test.
As for Hongkies, this is definitely a truly Western breakfast in their eyes!!!


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The spiciest Thai style minced pork

Koon Thai Hai Nam Chicken (Tin Hau)

There are about three branches of Koon Thai Hai Nam Chicken in Hong Kong but the menu differs at different branches.

The menu below is not served at the Wan Chai branch which is why I dined here.


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Minced pork with spicy and sour sauce:


When I saw this, I knew I was in trouble because the minced pork was orange so I knew it was going to be hot and you could also see finely grounded chili powder on the minced pork.
After trying a little morsel of minced pork, I knew I had to leave it because it was way too spicy!!!!!!!
I have tried this dish at other restaurants but not as spicy as this.
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Shredded chicken with spinach noodles:

I had better luck with the shredded chicken.
There was so much shredded chicken on this plate.


The green noodles did not have any outstanding taste and the texture was just like chewy ultra al dente instant noodles.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Ikkousha now in Hong Kong

博多一幸舍 (Causeway Bay)

Initially this ramen joint started off at Ramen Champion in Jordan and now they have their own joint opposite Butao!!


There had been several tastings at this place so I have read quite a few reviews before coming, however on my visit there was not much briefing about their ramen.

What surprised me was that they have so much branches in INDONESIA, yet there is only one branch in Hong Kong.
It surprises me that Indonesians eat Ramen because the broth is pork based.


The restaurant used to be David Ramen, so the setting is slightly similar with a bar table at one side and tables on the other side.




Basically there were four broths to choose from:


I chose the original because I just wanted to try their broth and chose super hard noodles because they are going to go soft after I have taken pictures.

For the egg I chose onsen egg because most ramen places just serve soft boiled eggs.
When choosing the broth, you have to select the saltiness.
I chose the one without the salt flavouring because they already have it on the table.


It is recommended to press the bottle dispenser two times which is about two teaspoons to give the ramen the right saltiness levels.


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Original ramen:

Surprisingly the soup was great, it was light but creamy and the soup hung well to the ramen.

The onsen egg was mixed into the broth making it slightly thicker and creamier.
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