Under the sea at Fresh Modern Kitchen

Went here to check out this new seafood place which is just round the corner from the Quinary.
The menu is basically seafood and meats so here was what we had.
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[b]Virgin bloody mary:[/b]

I loved the salty foam on top that was made of Konbu because it was just fun to drink since you get foam on your nose every time you drink it.
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[b]Mini seafood platter:[/b]

Started with oysters, crab legs, prawns, balman bugs and whelks.
All of them were fresh but my favourite had to the Balman bug which looks the wrong way round and tastes like a tender lobster tail.

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[b] Scallop Carpaccio:[/b]

Scallop Carpaccio, sweet pickled scallion, Grapefruit dressing
Lemon grass lovers will love this as it is heavily topped with lemon grass and you can smell and taste it infused into the scallop carpaccio.
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[b]Red Clams:[/b]

Pan-fried live Red clams with garlic and fresh basil.
These were huge and sweet with a lovely basil aroma.
I loved the big shells because they were great for holding the broth that the clams were in because the broth was delicious as well.
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[b] Croissant with Peking duck:[/b]

Croissant with Peking duck, leek, baby cucumber.
This was amazing! Peking duck and cucumber tastes good in anything, whether in a Chinese pancake or wrapped in a burrito!
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[b] Fresh mixed fruit garden salad:[/b]

Fresh mix fruit garden salad with French blood orange dressing served with Wax apple, pomelo, pomegranate.
This salad was just pretty scattered with pomegranate seeds and freshly plucked peas and it was tasty as well with fruits and juicy orange pieces.
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[b] Mixed Vegetable Platter:[/b]

Celery root, U.S asparagus, eggplant, cherry tomato.
This was a great selection of grilled vegetables with a nice crunch.
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[b]Lobster soup:[/b]

Lobster Bisque Served with sweet cream and a hint of cognac
The lobster soup was strong but not too salty, which was livened up by the cognac.
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 [b]Linguine with Live Boston Lobster (half) Pomodoro:[/b]

The linguine is a must try because the tomato and basil sauce is tangy and appetizing.
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[b]Penne pasta with Alaska King crab, Grilled Portobello mushroom, saffron sauce:[/b]

The penne pasta could have been softer but the sauce was nice.
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[b]Meat platter:[/b]

U.S Prime grade Rib eye steak, Oven Roasted Australian lamb rack with herbs and mustard, U.S Asparagus, cherry tomato, greenhouse cucumber, Honey bean and red radish
with sweet potato.
The beef and lamb were juicy and tender and the side of gravy they give you has a strong meat juice taste.
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[b]Desserts platter:[/b]

Blueberry Cheese Cake, Raspberry Cheese Cake and cakes.
I was too full for dessert so I didn’t manage to try it.
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Golden banquet at Fu Ho

Had a pre-Chinese new year gathering at Fu Ho Restaurant.

To be honest I have not been there before but the menu looked really good and apparently it is famous for abalones.

Here was what we had
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Started off with the four surprises: Prawn stuffed with mashed taro, Deep-fried white-bait fish with Spicy Salt, sliced stomach in black bean sauce, Pan-fried squid with Shrimp Paste.

The prawns stuffed with taro reminded me of taro puffs but the taro mash was quite dense and rich.

The crispy whitebait was flawless, they had a delicate light crispy batter while the whitebait was silky and soft in the middle. 

Next we had the squid which was paired with shrimp paste.

The shrimp paste was strong and pungent so you are going to like it or hate it.

The last platter was stomach slices in black bean sauce which had a texture like squid and the black bean sauce was a good strong flavour to give it some flavour.

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Braised abalone and ducks feet

The abalone was sweet with a strong unami taste and the duck's feet was soft and gelatinous.
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Superior Bird’s Nest with pumpkin cream

This was the star of the meal because I love bird's nest and there was so much beneath the pumpkin cream.
The pumpkin cream was really tasty which went well with the delicate bird's nests that had a gentle flavour.
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Lemon chicken:

Then came the lemon chicken which everyone is bound to like, it was good the sauce was served separately so that the chicken is still crispy and you can decide how much sauce you want.
It was tender chicken with a crispy coating
After adding the sauce the chicken was amazing because the lemon sauce gave it a sweet touch without being too sweet or acidic.
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hokkaido oysters in two ways:

These were oysters in batter and oysters that were grilled.
The ones in batter had a juicy bursting center while the grilled ones were firm and tasted like semi air dried oysters.
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noodles in oyster sauce

To finish off the meal we had noodles which were tossed in abalone sauce. There was red vinegar to make it more appetizing.
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I was too full for the Four treasures sweet soup.

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For the Chinese petit fours the sesame balls were my favourite because they had no filling inside which is just how I like them.

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www.fuho.com.hk

Tiny lasagne from Starbucks

tThis branch of starbucks is rather annoying, sometimes it is empty and sometimes people abuse the seating when they are waiting for the sushi place nearby.

On this visit I had the lasagne and tea.

The portion of lasagne was incredibly small but it was delicious.
There were layers of meaty bolognaise sauce on top of layers of pasta sheets.

As usual the Earl Grey tea was good because it was leafy and aromatic.

An extra $10 more at PMQ

Got these at the PMQ's Sugo Sushi and they costs more than buying them at the shop.

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SPY-DA:


Soft shell crab dusted with 5 signature spices, cucumber and lettuce.
The spices were not really strong so I liked it because I could taste the crabmeat as well as the soft shell crab.
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Mock sharks fin soup at 有咸有甜

Stopped by randomly because I had a craving for MSG so mock sharks fin soup was the thing for me!!!!

The staff were rather rude and snappy.

Anyway, the soup was ok, full of MSG and I just liked the mix of sesame oil, red vinegar and white pepper mixed in the thick viscous soup which made it addictive.
However the soup went watery after a few stirs.

Price and quality does not match

At this branch quite a lot of things are automated which reduces work for the staff so they can put their efforts into bringing food to the customers and inputting the orders to the POS system.

When you arrive, you key in the number of people and wait for the loudspeaker to announce your table.

Ordering is simple, you just write your orders on the sheet and pass it to the waiters.

Although there is not much interaction with the waiters, they were impatient in dealing with customers basic requests.

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[b]Grilled prime grade beef shoulder soba:[/b]

There was plain soba or this one so I chose this because the beef looked good.
However the beef was dry and chewy and the soba was tasteless and soft.
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[b]stir fried beef twenty with grain kama mesh:[/b]

This dish wasn't spectacular either and you could only see about three different types of rice so I wonder why it is called twenty grain!!
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[b]Soup:[/b]

The soup was tasteless.
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Other branches:

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[b]The bill:[/b] $1xx
[b]Service:[/b] crap
[b]Yummy factor:[/b] Could be better
[b]Napkins provided:[/b] yes
[b]Toilets:[/b] no
[b]Portion sizes:[/b] reasonable
[b]Noise levels:[/b] Noisy
[b]Glass of water provided:[/b] yes
[b]English Menu:[/b] Yes
[b]Air Conditioning:[/b] Yes
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