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Home-made Cuisine (Wan Chai)

Before this tasting, I have dined here a year ago and just discovered that Red Seasons is associated to this restaurant as well.

Thanks to their marketing department for inviting me to this tasting.

Here was what I tried:

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Tender duck sauteed with preserved red bean curd, hoi sin sauce and broccoli
florets topped with Guinness beer:

Tried this before and it was delicious so I wanted to see if the standards were the same.
Everything tasted as good as before and the duck was in rich sauce with a good mix of fermented red beancurd and the hoisin sauce was great with the rice.
The broccoli was nice and soft this time.
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Tea:

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Lamb chops marinaded in dry rosemary herbs and garlic served with Thai chili’s and coriander lemon grass sauce:

The lamb chops were slightly different to ones I have tried before, perhaps it was a little over cooked because the lamb was not soft enough but it tasted nice with the green sauce which was a mix of coriander and lemon grass.
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Rice:

They had red rice or white rice to choose from.
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Prawns stir fry with dry garlic and chili’s served in a stone hot pot:

Beneath the prawns, there was so much fried garlic, peppercorns and chili.

It would be good if the prawns were gutted but they were lovely and springy.
I was hoping for more explosive tastes from the garlic and peppercorns but somehow it did not penetrate through the prawn shell.
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Minced fish patty and prawns boiled in white radish & fish stock:

The seafood soup was a great way of finishing off the meal because the taste with light with plenty of white radish chunks and glass vermicelli in the dish.
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Warming sweet potato drink with French tarts

I never dine at Hui Lau Shan unless there is something new because the usual choices are too local and it is just mangoes and coconut which I do not like.

Bravo! they now serve some French tarts by Boncolac.





The new baby white peach cheesecake was interesting because the peach was green.



There was blueberry cheesecake as well.

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Hokkaido sweet potato drink:

I wasn't impressed at first because I got my hands sticky when I held the glass cup!

Anyway, apart from sweet potato, there were lots of other goodies in the drink such as purple sweetcorn and you can really taste the sweet potato infused in the drink.
The only disappointment was that it was way too sweet.
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Strawberry tart:

The strawberry tart was really nice, it had plump mushed strawberries on top with a thin layer of custard between the tart and the fruit.
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The bill:



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Sea Salt King

Been here quite a few times and every time I have the Green King because it tastes the best.

They have other special flavours such as Prawn, Curry etc but they are always sold out when I get there.

On this visit, they had Sea Salt King which is limited to 30 bowls per day so I tried that.


I was so lucky I did not have to queue that day.
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Sea Salt King:
The broth was really nice because it was not that salty despite being mainly salt flavoured.
However the noodles were a bit too soft and stuck to each other and there was a heavy floury taste which was infused into the broth.
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Fruit Vinegar:

There was fruit vinegar on the table which had pieces of apple in it.
After putting some on the noodles it became more appetizing and the vinegar had a nice apple taste.
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Dim Sum at the Wan Chai market

Amazing Food (Wan Chai)

Noticed this shop because it was called "Amazing Food" but oddly they were selling Chinese Dim Sum which was a little mismatching to the name because I was not expecting Chinese food.

And yes, this shop has a Chinese name which I did not know how to type when I listed this shop but amazingly KC managed to find it listed on OpenRice through its English name which proves KC is really amazing.

Anyway, they have usual Dim Sum fare with big steamers that contain pots of rice, and stacks and stacks of dim sum.



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glutinous rice wrapped in lotus leaf:

This was rather nice and filling, the glutinous rice in the middle was soft and sticky with a lovely lotus leaf fragrance. As for the meat in the middle I rarely eat that because it is fat.
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Rice with chicken feet and spare ribs:


Overall this was really good, but the box concerned me because I could taste and smell CFC in the food.
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Back for quiche and pates at La Rotisserie

La Rotisserie (Wan Chai)

Since my last visit, they now have some tables and chairs outside which is lovely for dining in the cool weather.

Came back for the quiche and pates.
They only sell pates at this branch and the one at Sai Ying Pun.
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Zucchini and tomato quiche with mustard:

I havent tried the tomato and potato tart yet at Vanilla but the tart there has mustard too just like this one.
The quiche had my favourite yellow zucchini in it which had a lovely sweet taste and the French mustard and tomato slices gives it a tangy kick complemented by the delicious cheesy eggy filling.
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Terrine de cerf:


The deer pate was really coarse and the texture and taste was like hard boiled liver.
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Creme de foie de Volaille aux champignons:


The mushroom pate was much nicer and the texture was like dense foam with pieces of mushroom in it here and there.
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The jars of pate were really big and cheap, definitely worth buying.

Expensive food at 旺豐美食

旺豐美食 (Wan Chai)

Came here randomly and felt that the decor of this place was really old and the food was quite expensive too!

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Braised pork belly in preserved vegetables:

The preserved vegetables were really delicious with the rice because it was slightly sweet but unfortunately it contained sand!
The pork was soft with lots of fatty layers which is not my cup of tea but I ordered it because of the muddy preserved vegetables.
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Cute plastic cup:

Cute plastic cup with fruits on it.
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Reasonable bakery in Sai Kung

Mushroom Bakery (Sai Kung)

Only came here because it was the last non Chinese bakery to close.

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Spinach and dried tomato bread:


The bread was surprisingly nice with pieces of spinach and dried tomatoes in it.
There was so much flavour in the bun that I was not sure if it was MSG or unami from the sun dried tomatoes.
The pumpkin bread version was not so good.
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Quiches:
The quiches were quite decent and the filling was cheesy but the pastry was rock hard and thick.
From their quiche selection I did not like the mushroom quiche because it was a mixture of Asian mushrooms but the spinach one was really good.
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