Sizzzzzzzzzling Sisig

Kawali Filipino Kamayan Cuisine (Wan Chai)
Came back for more Filipino food because this place has unlimited rice refills.


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Sizzling sisig:

Sisig is made from parts of the pig’s head and liver, usually seasoned with calamansi and chili peppers.

Previously I tried this before at Quezon which was really oily, but the Sisig here is actually quite good.
The pieces of pig's head are very gelatinous and sticky which is lovely with rice and it is very appetizing because there is lots of vinegar and calamansi seasoning.
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Adobo:

Chose the Adobo which I tried last time, it is chicken in a vinegary sauce.
The vinegar was quite strong but it made the chicken extremely appetizing and delicious with the rice.
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Next time I will try the Kare Kare!

Scrumptious wraps with Zaatar

MANA! Fast Slow Food (Central)
After having some crappy Chinese noodles that were not really edible, I came here for some healthier food.

Simple menu for the flatbreads:

Delicious fillings for the flatbread

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Mana Classic:

I decided to try the classic because it has Zaatar in it and opted for extra hummous in the wrap too.

When the wrap came, it was lovely and warm, filled with hummous and Zaatar.

The wrap was delicious because the Zaatar spices were fragrant and the hummous was filling and nutritious.
Zaatar is made with dried Thyme, dried Sumac, Sesame Seeds and Sea Salt.
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Fries with garlicnaise sauce:

The fries tasted great on its own without sauce, it had a strong potato taste with a natrual sweet aftertaste and it had lovely crisp potato skin.

I chose garlicnaise because I wanted to try this sauce, but tomato would have been better because the dip did not match the fries that well.
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Interesting finds:

Zaatar for sale!

Pink Himalayan salt!
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Sichuan style blood curds

Zheng Zong Yun Gui Chuan (Sheung Wan)
Usually I come here for the bean thread parpadelle noodles but I got bored of that so tried the pork chop instead.
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Sichuan style pork chop:

The pork chop was a bit simple, it was just fried pork chop sprinkled with sichuan spices.
The rice was too soft but the pork chop was just right and not too dry.
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Sichuan style blood curds:


Compared to the dish above, this dish looked more Sichuan, but it was too spicy!
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Nabe One brings out the beef lover in you

Nabe One (Tsim Sha Tsui)
Although I am not keen on beef, I never reject beef tastings because I should not be biased.

At this beef tasting, the beef was so nice that I want to dine here again.

There were four types of beef to choose from:
U.S Beef
U.S Supreme Beef
Japanese Wagyu
Japanese Supreme Wagyu

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U.S Beef:

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U.S Supreme Beef:

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Japanese Wagyu:

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Japanese Supreme Wagyu:

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As a personal preference I liked the US beef because there was less fat ratio to meat.
But if you prefer an even fat distribution and a high fat content, you can choose the Japanese Wagyu.
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After selecting the beef, you can select from a range of broths for Shabu Shabu which can be served in duo pots if you want two different broths for an extra $18 except for the Sukiyaki which comes with an egg for dipping.
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Shabu Shabu soup bases:
Kombu seaweed
Scallop soup
Salmon soy milk soup
Shrimp tomato soup
Korean kimchee soup
Wagyu spicy miso soup
Tomato pork bone soup
Sukiyaki
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Scallop, Korean Kimchee

The scallop base was really nice and light but the Kimchee broth was too light and not spicy at all.
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Salmon soy milk soup, tomato

The salmon broth did not have much salmon taste and the tomato was the best to pair with beef because it had an appetizing taste.
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Sukiyaki

The Sukiyaki had the strongest tasting soup base which had a hint of sweetness served with egg to give it a nice silky texture.
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For the shabu shabu, there was a long table of ingredients, ranging from vegetables, meatballs, noodles, and sauces.
One of the noodles that I really liked was the ramen which looked like it was on display.
These noodles tasted great with the Sukiyaki soup base.


After it was shabu'd, its texture and taste was similar to the Japanese Hakata noodles.

As well as noodles, they had fusili too!

Other interesting items for Shabu-ing: Fish cake, chicken and vegetable meatballs and Korean rice rolls.
My favourite shabu shabu sauce was pomelo vinaigrette because it was refreshing and made the beef moreish!~They even had black garlic soy sauce.

For those who need something substantial such as rice, they also have Wagyu beef fried rice and Wagyu beef curry. The fried rice is really nice because the beef is grounded finely giving an even distribution of beef flavour in the fried rice.


To end the Shabu, there is unlimited froyos and icecream with a wde range of toppings to choose from such as mochi, aloe, popping liquid filled balls and candies.

There was Vanilla icecream, Lychee frozen yoghurt, Hami Melon icecream and Original frozen yoghurt that day.


For beverages, there are fridges of canned drinks, hot teas, and unlimited BEER!

r u a chicken or r u an eggy person? @ Chicken n Egg

Chicken n Egg (Kowloon City)
When I saw this restaurant listed, I decided it was on my list to go because I love roast chicken.

The name of the restaurant didn’t sound local just like eggspectation.
In Canada, eggspectation serves a good variety of food including breakfasts.

As for chicken n Egg, there is a restaurant called Chicken'n Eggs in downtown Colombus, Chicken or the egg and Chicken and the Egg all over America, so this place is bound to be the place to go for American expats.

I felt that they were a bit out of place in Kowloon City as it is not the place for expats to hang out, but in terms of business, they do not have much competitors there. There is another roast chicken shop a few streets away called Siu G which is totally Chinese.

Anyway, I finally found some free time to go to Kowloon City because there is nothing to see or do in Kowloon City.

The inside of the restaurant was well decorated to disguise the Chinese style of the restaurant with red bricks and modern lighting.



As well as roast chicken they had weekly specials, I decided to try the weekly specials because they are bound to change every week, whereas the roast chicken is permanently on the menu.

A la Carte menu:
The menu offers roast chicken, eggs benedict and various of breakfasts.


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Chicken liver terrine:


This was the first dish to arrive and it looked promising.
There were two huge chunks of terrine with four slices of toasted baguette.

As well as that, there was guerkins, radishes and caramelised onions.
I loved the terrine, it was coarse and rich with pieces of chicken in it.
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Chicken in lemon cream sauce:

The dish sounded good, but the sauce was not lemoney or creamy, but I could tell they put effort into this dish because they put appropriate herbs in it and there was some lemon rind taste too.
I was expecting a yellowish lemon gravy with a creamy taste.
The chicken was disappointing because it was still on the bone, I was expecting just pure chicken meat just like the ones you find in casseroles.
As the chicken was still on the bone, the dish felt quite Chinese.
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Chicken cordon bleu:

This was the other dish that I loved.

It was on a bed of ratatouille of courgettes and aubergines.
The chicken was filled with ham, cheese and some spinach which made it look a bit like a kiev.

The mash was extremely good because in the centre, there was some oregano and garlic oil.
Eating the mash, herb sauce and chicken together was absolutely delicious and the crispy coating on the cordon bleu was really good.
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I wanted to order the Caramel Flan, but the Chinese was "caramel pudding" so I did not know which description was correct, but anyway, I will be back to try the Roast chicken.

Tea set @ Tiny Green Kitchen

Tiny Green Kitchen (North Point)
The tea sets here are great because it comes with bottled fizzy drinks and a snack for $32


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Pork knuckles in wine:

The pork knuckles were really nice but because they were chilled, the texture of it was very firm and chewy.
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Shanghai style dan dan noodles:

The noodles here are really satisfying, not only are the noodles nice, the broth is really nice too.
After putting the remaining wine from the pork knuckles into the noodles, it tastes even better.
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Coco-cola:

I don't normally drink fizzy drinks but bottled ones are much nicer and it only has 200ml in it which can be easily finished.
As well as coke, they have cream soda too.
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Liver noodles again at Wai Kee

Wai Kee Noodle Cafe (Sham Shui Po)
Came here for noodles again because Burgerman did not have a dine in area.

Got here around 5.30 and managed to get the last order because they close at 6.
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Pork liver noodles:

The pork liver was good but it was a bit pink today, as for the instant noodles, I requested them not to be so soft, but there was not much difference.
Overall, the taste was as good as before, but the liver was a bit too pink.
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Kaya bun:

There were three choices on the menu above: toast, Chinese style croque monsieur and bun.
I thought the "bau" meant bun, so I ordered it.
When it came, I realised bun meant bread in Chinese.

Anyway, the bread with Kaya was ok, it was soft and not too sweet.
All of the KAYA items are unbuttered according to staff.
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