The chefs are back! @ Oh Food

I have always loved Arabic food ever since I tried Sham Fast Food.
They used to be inconveniently located between Fortress Hill and North Point.
Now they are located in Wan Chai and close to the MTR.

Every time I attempted to submit this review, there is something new at the restaurant.
They now do breakfast but it is Chinese style.
I hope to try it one day, but to get breakfast it is a bit of a challenge and too early for me.
I was going to write about their set meals but now they only offer sets during lunch time.

The mains cost around $50.
From starters to the mains, it tastes really delicious.
However there are four chefs so sometimes it tastes different.
I have now had to change this review radically because I wrote that they should have apricot juice and smaller portions but now the apricot juice is back and the portions are just right.

There are lots of new items on the menu such as the chocolate eclair but there is no space for it here~!

Hopefully one day I will be surprised with this arabic omelette thing, I tried it from some Arabic students, it was plain omelette that is dipped with spices and oil and eaten with pita bread!

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Arabic tea:

 

I found the tea quite interesting, it is made from lots of herbs and the prominent herb I could taste was Lemon grass.
Sometimes it is strong you can't see through the glass and sometimes it is lighter.
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Minestrone soup:
See above picture with the drink.
It tastes better than the Chinese soups pretending to be minestrone soups, it actually has real pieces of noodles and it has spices in it as well.
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Arabic salad:
This is just plain tomatos, cucumber and lettuce, but they have spiced it up with secret spices and vinegar.

 

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Fava Brown bean salad:

 

This is one of my favourite appetizers, the beans are really nice and the tomato balances out the dryness.
Again it is spiced up by the spices and cumin is one of the spices.
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Mushroom soup:
This tastes like chicken soup with some mushrooms.
The mushrooms are the chinese type.
I found really cute small pieces of mushroom in the soup!

 

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Green pea salad:
This is a new item on the menu which tastes even better than the Fava bean.
There are fresh mint leaves in it.
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Egg and sweetcorn soup:

 

I was expecting this soup to be similar to the chinese one, but this was really good.
although it was watery, it had spices, sweetcorn, spring onions [ the green part and the root part] and onions.
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Hummous sandwich:
It was lovely bread with generous hummous and diced mushrooms

 

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Sliced mutton with cheese and beyani rice:

 

This was really nice with green peppers, I would have loved more cheese though.
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Beef steak with brown sauce:
This is no longer on the menu however it has been replaced with beef and potatoes which is much nicer.

 

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Beef Kebab with arabic rice:
This is another good item, it is rolled beef patty mixed with lots of coriander.

Beef kebab

 

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Fried chicken with fries:

 

This was a thin chicken escaloupe with yummy fries topped with spices.
Similar to McD's shake shake fries in England with Curry powder.
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Chicken sheesh taook with arabic rice:

 

Another favourite dish of mine, the chicken is really juicy and tender.
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Pasta in white sauce with cheese:

 

The prawns were extremely fresh.
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There is a choice of arabic rice or Beryani rice to go with the main dishes.
The Arabic rice is lighter of the two. It is similar to the rice served in asian chicken rice, it is slightly greased with oil, sometimes the chef puts vegetables in it.
The beryani rice is more aromatic but different to the spicy Indian version, however they are both soft and fluffy.
The Arabic version of the beryani rice is not spicy
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Salt N Pepper Crab seasoning on shake shake fries

So glad that McD's Shake Shake seasoning are back, by that I mean the condiment for the fries and not the four Seasons’.
Anyway, this year there are three flavours: Seaweed, Salt and pepper crab, Honey BBQ.
Usually each flavour is introduced a period after each other where you can choose any one of the flavours subject to it being launched and being available.
This year, each flavour is available for a certain time only and launched separately too.
The first flavour launched was the Seaweed, which seems the same as last year except the name is slightly different in Chinese.
The Chinese for it is called Jan Mei Ji Choi and last year it was just plain Ji Choi.

This year I only wanted to try the Salt and pepper crab seasoning, the other two I have tried and the same as last years.

The only advantage of having one flavour available at a time saves time for people who get to the ordering stage and cant decide which flavour to get and holding up the queue!!

McD’s could foresee their Shake Shake seasoning was a must have that they have been slightly crafty this year.
The seasoning used to be free with any extra value meal, but this year you have to order a Large sized extra value meal to get free seasoning or pay $2 for the seasoning.
I paid $2 for the seasoning because for the Large sized meal, there are more fries and the proportion of seasoning to the fries would be less. In the past it used to be one sachet of seasoning with a regular portion of fries.

There was a strong smell of Thai basil when I opened the sachet. The taste was strong of basil too.
The crab taste and salt and pepper were faint, but overall I liked it.
The taste of the fries was really similar to Burger King’s thai basil chicken wing.
Again I forgot to take pictures of the fries with the seasoning >< so in that sense the fries were so nice I couldn’t stop eating them.

Dreamy Lemon Tart @ Starbucks

Lemon tarts shouldn’t be dreamy, but this one was!
Lemon tarts are usually refreshing however this one was sweet.
It is different to the usual lemon tarts that have the lemon curd filling, but the amazing taste and texture of this one really made up for it.
The lemon tart has a thin layer of glistening gelatine on top.
The filling was light and creamy.
On the crust there was some white chocolate coating which was really innovative because it stopped the filling from moistening the crumbly tart base.
The tart base was extremely crumbly and light that it melts in your mouth.
Although this is not the usual lemon tart but the combination of the extreme crumbliness of the base, creaminess of the filling and the thin layer of white chocolate on the base made it bliss.