Deer tendons and sea cucumber congee @ Red More

 

The Causeway Bay branch is much bigger and there are more items to choose from.

The staff there wear clear plastic hygiene face shields, the same as the ones the staff wore at FAIRWOOD in WanChai.
I finally got to try deer tendons because the TST branch is more expensive and here you can get them in smaller portions.
As well as deer tendons they had other food such as abalone congee and noodles with sea cucumber.
Although I have been here twice, there are still many items I want to try.
I really like the way they have taken ordinary Chinese snacks such as fishballs and noodles and poshed it up with Chinese delicacies.
The good thing about this joint is that I can order these luxuries any time, any day myself without needing need to go to Chinese restaurants with a group of people for it.
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Fish balls in truffle sauce
These were ordinary fishballs in truffle sauce however the there was no truffle taste.
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Deer Tendons and Fish Maw
Both were soft and gelatinous.
The deer tendons tasted really nice and the fish maw were really soft as well.
I prefer this branch because they have a big stew of it which has been heated all day keeping it soft, whereas the TST branch they are heated up when ordered so they may not be that soft.
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Congee with sea cucumber and black moss
This was really nice and there was lots of black moss and sea cucumber but the congee was slightly bland, but since I had lots of sauce from the deer tendons I mixed the congee with that and it tasted really nice.
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Fuscilli with tomato and Fish maw
As well as fish maw and tomato sauce there was also kidney beans.
The tomato sauce was slightly too sweet for my liking and the fish maw was a new experience with tomato flavouring.
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Noodles with sea cucumber
I was looking forward to this but the noodles were too dry and salty, and the sea cucumber was a bit chewy.
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Cordyceps militaris ice-cream
Compared to the TST branch, there were more ice-cream flavours here.
I tried the cordyceps flavour which was really nice, it was a bit like ice-cream with truffle and it tasted slightly savoury.
Before I tried it the staff said there is a strong herb taste for this flavour which people may not like.
The Chinese name was quite interesting because it is usually called 冬蟲草 but this one is called 北蟲草.
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It would be brilliant if they had more items in the future such as ducks feet in abalone sauce, har gau with truffle, siu mai with abalone, porks trotter in vinegar and ginger sauce, braised grapefruit skin.
But anyway so far so good!
I will be back to try the thick soup with fish maw and the fish maw congee.
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Parma ham and Roast pork @ Maur's Kitchen

Came here especially to try the parma ham and Roast pork because it was sold out on my first visit.

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Parma Ham:
It just tastes how you would expect it, slightly chewy and waxy with some smokey saltiness.
Usually it is served as a starter with melon but it was interesting having it with Chinese noodles and as a luxury gimmick as well which matches their other items such as abalone and chinese wine egg.

 

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Roast Pork:
The chef Maureen was really nice and gave me two different cuts, one was the belly part and the other was the lean part.
It was different from the Chinese roast pork which is dry, this one was lovely and moist with lots of juice but not quite gravy.
Although there was no red beancurd in the pork, I could taste it slightly.
The roast pork was amazingly soft and juicy and it reminded me of the roast pork that was served at CANTOPOP cooked by the Sous vide method.

 

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Noodles:
Last time I forgot to take pictures of the noodles so here are the pictures from this visit.
There were snow pea sprouts which were more elegant than the usual Chinese greens they put with the noodles.
The julienne potatoes tasted much better than my first visit because they were not so oily.
The noodles were better this time as well because they were not clumped together.
As they are always experimenting with different types of noodles to match their broth, there are some noodles which I would love to try with this broth such as Angel pasta, instant noodles, spinach noodles and new bamboo vermicelli.

 

 

 

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