Thai dinner by the harbour at Namo Thai

I don’t normally dine in Kowloon but tried this place because of the lovely harbour view and vibes.
It is a popular spot for people nearby to have drink afterwork.
Anyway, we sat inside and tried some items on the spring menu.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pink basil:

This was made with a sweet concoction of pomegranate, Thai basil, guava syrup, lime juice and egg white.
The drink was sweet with a lovely basil in the taste to give it more dimension.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tuna tower:

This was a nice starter with tuna tartare and creamy avocado dressed in tangy lime dressing that made it moresh.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Coffin bay oysters:

The oysters were big and fresh.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chicken charms:

I loved these pieces of fried chicken because they were crispy and coated in mild spicy sauce that was slightly creamy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Lobsters in two ways:


The lobster was served in two ways, one was made into Tom Yum Kung soup but unfortunately it was too salty.
The other was served in a egg cream curry which was delicious with rice because the lobster was springy and the curry sauce was just perfect with the rice.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Banana-mundi:

This was barramundi wrapped in banana leaf hence the name banana-mundi,
The fish was delicate and silky surrounded in aromatic herbs and fragrant sauce.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
chiang mai ribs:

As well as the fish, the ribs were good because the curry sauce was really tasty and there was also light pumpkin puree that gave it some sweetness.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Ticky-lice:


I ordered this because of the tri coloured layers of sticky rice, there was a layer of purple glutinous rice, then coconut glutinous rice and pandan glutinous rice which was sweet and satisified my dessert cravings.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

CHEF on stage at CHEF STAGE

I am not quite sure what to make of this restaurant but the head Chef Eddy Chu is an aspiring restaurant consultant, who has been a consultant for one of the French restaurants I have been to.
The menu here is interesting, it is not purely Western food because the Chef hopes to cater for locals which is why they have items like the crispy bun (ju jai bao) and roti with curry sauce that is out of the blue!





Here was what I had:
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Japanese new year cake with truffle sauce:

I didn’t realize I had picked a popular dish but it was interesting because you could imagine it like Asian chewy gnocchi. It would be great if there was cheese in the sauce as well.
I found the sauce really creamy which is very palatable and suited for local tastes.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
US short rib beef with honey gravy:

The meat was soft but it was quite bony.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Grilled beef, linguine in tomato sauce:

It was a bargain because it had beef slices on top but I found the tomato sauce too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
After trying the food I felt that Chef Chu has succeeded in catering for local tastes because locals tend to go for creamy and sweet dishes!
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Eat like an official!

When I first heard of this restaurant, I really fell for it because the pronunciation is the same as the Government house 禮賓府 so I was a bit surprised that the public could go in for food.
Anyway, it turns out the name of the restaurant is 禮賓傅 which is still pronounced the same but the last word means Master.
Although the name is slightly different, it is still related to the ‘Government House’ because this place serves dishes that were served to officials at the ‘Government House’ because Chef Chung previously catered for government officials there.
Chef Chung has previously prepared dishes for world leaders such as President of PRC Xi Jinping, Premier of PRC Li Keqiang, Prime Minister of Russian Dmitry Medvedev, and former President of PRC Hu Jintao, former President of the United States George Bush and former Prime Minister of the United Kingdom Margaret Thatcher.
Lai Bun Fu is themed with elements from colonial days with Chinese antiques and British bits and pieces.











I was really lucky to try their Saturday brunch, which is a 4-course brunch costing HK$368 which has dishes that were served to the government officials.
For a more luxurious experience, diners can choose Free-flowing Prosecco, Italian Bellavista NV Cuvee Brut priced at HK$518, or French Jacques Picard Brut Champagne at HK$618, and unlimited juices and soft drinks at HK$398.



The SATURDAY four course brunch includes three gourmet appetisers, main course, rice or noodles, and dessert.



★☆★☆★☆★☆★☆★☆★☆★☆★
Among the three appetisers to choose from are Sesame Prawn Cutlets on Toast, Deep-fried Breaded Crab Claw, Sautéed Minced Pigeon with Lettuce Cup, Peking-style Roasted Chicken, Deep-fried Prawn Mousse Stuffed with Shunde Milk Chips, and Deep-fried or Steamed Egg White Dumpling with Fungus and Mushroom.



From the six above I liked the prawn toasts because you will be surprised to find a layer of foie gras in between!
My second favourite was the dumpling filled with diced mushrooms and fungus and another good one to choose is the minced pigeon.
★☆★☆★☆★☆★☆★☆★☆★☆★
Soup (a la carte):

The soup that day was preserved vegetables with eel which had an interesting strong white pepper taste and it was the first time I have tasted eel soup.
★☆★☆★☆★☆★☆★☆★☆★☆★
The main dish is a choice from the following:

Stir-fried Vegetarian Shark Fins with Shredded Abalone and Scrambled Egg,


Fresh Crabmeat Stir-fried with Egg White and Milk,


Deep-fried Crispy Angus Beef Brisket with Curry Sauce,


Scrambled Egg with Prawns,

Sautéed Spring Beans with Diced A4 Japanese Wagyu Beef,


Stir-fried Fish Maw Shallot (for an extra HK$90),


half portion of Sifu’s Crispy Chicken with 5 Flavour Condiments (for every 2 diners).



All the dishes above were damn good! So it would be hard to decide hence I suggest going with more people especially the chicken because the five sauces are modern and fruity with roselle, blueberry, red beancurd, green tea salt and lemon!
★☆★☆★☆★☆★☆★☆★☆★☆★
For the main course it is a choice of Fried Rice or E-fu Noodles with Abalone Sauce.



Both were good but I preferred the rice because it was tastier and had quite a lot of ingredients in it.
★☆★☆★☆★☆★☆★☆★☆★☆★
Lastly, brunch ended with dessert which was a light coconut sago that was not too sweet.

★☆★☆★☆★☆★☆★☆★☆★☆★
As well as the brunch menu, the a la carte is also served.

At the end, we were given a lovely crystal filled pen which will go in my crystal filled pens collection!

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Lai Bun Fu 禮賓傅
5/F, 18 On Lan Street, Central

3/3rds = 1 = whole = 100%

Went to this market held by foodie and it was more popular than anticipated because you had to queue at the entrance to go in.

I was immediately captivated by 3/3rd which was just by the entrance selling salads and grilled cheese toasts.


It was now or never to try it because their restaurant is located in Aberdeen which is a place I would never go but saying that it is very tempting to go now that I have tried their salads.
Tallore is my favourite place for salads because their creativity is endless but the salads here are just as good especially their cooked dishes.
For cooked dishes I love the worldwide flavours they have such as:
Cajun, African beef, Gumbo, Burmese chicken, Brazilian chicken, Yucatan chicken, Moghul beef, saffron fish and more according to their FB.

Salads they had at the stall:

Roasted aubergine with saffron yoghurt


Sweet potato wedges


Peas & Beans with Mustard Seeds & Tarragon Salad


Wild Rice salad


As well as salads they have the grilled cheese toast made with a combo of comte, cheddar and raclette with onions!
I would of had that but I was full

For desserts they have pretty meringue mushrooms.


The name 3/3rd is interesting if you look at it from a maths point of view, it means 1.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Peas & Beans with Mustard Seeds & Tarragon Salad:

This was amazing, I loved the vibrant green peas and there was so much going on in terms of flavour.
It tasted really exotic with an interesting spring onion and ginger taste even though it was not in the salad.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Wild rice salad :
quinoa, basmati and wild rice, dried apricots, pomegranate seeds.

The rice was good too but it could have been softer because I loved the basmati grains and quinoa that was mixed in it.
The apricots and pomegranate seeds gave it a lovely sweet flavour.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

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Unit 22D, Yally Industrial Building, 6 Yip Fat Street,

Wong Chuk Hang, Aberdeen
香港仔黃竹坑業發街6號益年工業大廈22樓D室
3462 2951