Piping hot food

Homemade Dim-sum (Prince Edward)
Luckily I did not dine here during the summer because their food and drinks are piping hot and does not really cool down.
I tried it on a nice cool day but the food remained so hot that I had to wait ages before they cooled down.
As for the tea, it was still amazingly hot at the end of the meal.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Fish air gas bladder and sweetcorn congee:

An average normal tasting congee with finely chopped pieces of fish air gas bladder.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed Cow's stomach in black pepper:

Beneath it were lots of Chinese white cabbage!

The taste was so sweet, it was the typical Chinese dim sum because they like to make all savoury dishes tasting sweet.

If you have tried the dim sums in the UK, they taste normal because savoury dishes are savoury and sweet ones are sweet!
The sauce did not even taste of black pepper even though it was called black pepper cow's stomach.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Cow's stomach mixed in the congee:

After putting the cow's stomach in the congee, you can see how much orange colouring they put in the dish!
The congee was tastier and the cow's stomach was not so sweet after washing it in the congee, and the irritating chinese cabbage that was used to make it look like there was lots of cow's stomach in the dish made a nice crunch in the congee.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Drinking bleach:

When I took a sip of the tea in the black cup, I could taste bleach, so changed the cup and I could finally taste that it was pu erh tea!

It is reassuring their cups are well sterilized with bleach!!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Gastronomical feast at Madam Sixty Ate

Madam Sixty Ate (Wan Chai)
I have always wanted to dine at Madam Sixty Ate because it has eye catching artwork and loud decor.
I love the cute rabbit fur around the lights!

The portions are just right for ladies if they choose a three course but guys may have to go for a four course meal.

Here was what I tried:

Starters
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Foie gras parfait, orange, gingerbread and butter nut squash soup:

A light creamy and buttery soup with heavenly silky foie gras parfait.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Cold smoked ocean trout, toasted quinoa, avocado and pickle

Another good place for Quinoa because a lot of places don't get the taste right and it ends up tasting tasteless, here is was crunchy with a bit of spice, and the salmon was paired gracefully with the avocado and pickle giving some green colour on the plate.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Baramundi, house made chorizo, torched baby prawn black garlic, fennel vermouth cream

This dish was interesting, their home made chorizo tasted like the Chinese preserved sausages and the squid was crispy!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Duck breast, house made black pudding, plum, black trompette mushrooms

The duck breast was very meaty and juicy while the black pudding paired the duck just like duck in blood sauce.
The black pudding here was much more velvety with less oats in it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sea Bass, heirloom carrots, dashi, ‘instant noodles’

This dish was really cute, the yellow squiggles are called Instant noodles inspired by the Instant noodle culture in Hong Kong.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Desserts: White chocolate, passion fruit mousse, soda, pineapple ginger beer sherbet

This dessert was amazing especially the ginger beer sorbet, a rare flavour for sorbet which was just like having silky slushy ginger beer.
As for the white chocolate and passion fruit mousse, it was sweet balanced by the tangy fresh pineapple pieces beneath it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Raspberry and elderflower drink

A nice sweet drink with strong refreshing tones of raspberry complemented by the fragrant sweet taste of elderflower syrup.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Supplementary Information:At Madam Sixty Ate, the prices for the above are:
3 courses for $468, any starter, main and a dessert
4 courses for $528, choose any starter, main, cheese, dessert OR any starter X2, main, dessert

Sichuan food on cloud 9

Thanks to Chuan Xi Restaurant for inviting me to try their wonderful food.

Before I went, they gave me a really good impression because they sent me their menu and it had English as well.
When I got there, they had an electronic menu which was even better because if it were not for those pictures I would not have ordered those items.


The two dishes that I ordered because of the pictures were the mushrooms and the dessert, so a picture means a thousand words.

The restaurant was quite cosy and I liked the clouds on the ceiling.




I was quite surprised that they served fresh seafood because there were tanks at the corner with live seafood, so when you order them, they get it from there.


Here was what I tried:
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chilled yam with blueberry:

A simple but delicious appetizer because they used fresh yam with blueberry jam.
The yam and the sweetness of the blueberry was cooling and soothing while the yam had a lovely crisp texture.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Marinated Numbing Mushroom:

I am so glad I saw the picture for this or I would have missed out on this great dish!
Thinly sliced mushrooms tossed in their secret numbing sauce with lots of finely chopped coriander stalks mixed into it.
A very innocent but flavourful dish.
[I would be very happy just eating this with plain rice if I was alone!]
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Beef tripe with sichuan pepper sauce:

Compared to the other two appetizers this was slightly stronger, drenched in fragrant sichuan pepper sauce.
The beef tripe was meaty but soft, a great appetizer to go with beer.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Spinach and cuttlefish soup:

The soup was an interesting combination of leafy spinach and cuttlefish, you could really taste the cuttlefish in this light clear soup.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sauteed mutton and onion with cumin:

Thinly sliced tender mutton pieces cooked with lots of onion and cumin.
This was great with rice.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Le Shan Sweet Skin Duck:

The duck was a surprise, the skin was literally caramelized with syrup. The duck's skin surface just tasted like caramelized caramel with a hint of sichuan peppercorns.
A must try because I found it really unique.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Spicy Mantis Shrimp, Chengdu Style:

Lastly this dish is another must try! Huge mantis shrimps in a shallow pot with goodies such as sliced lotus roots, chili, leeks, Chinese celery and green peppercorns.
[The lotus roots taste good with rice]
I liked it the way it was cooked because the mantis shrimp was moist and extremely tender and springy.
The meat is protected by the shell so it won't be that spicy yet it still has flavour. For extra kick, dip the mantis meat in the sauce which gives it the spicy flavour in full force!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Crystal jelly in Strawberry sauce:

On the menu, it was supposed to be yuzu sauce but they sold out of yuzu sauce and replaced it with strawberry which was even better because I love strawberry!!
It was nice and soothing after some spicy food.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
If I wasn't full I would have tried the Stir fried flat noodles with beef and cumin!!
A jazzed up version of the normal stir fried beef with flat noodles.

++++++++++++++++++++++++++++++
For vegetarians, you won't feel left out!!
You can order the items below with rice!
++++++++++++++++++++++++++++++
Marinated auberjines
Spicy cucumber
Chilled yam with blueberry
Spicy Vegetarian Pot
Marinated Numbing Mushroom
Crystal jelly in Strawberry sauce
++++++++++++++++++++++++++++++

Can't wait to dine here again!!
Mantis shrimps are a must!

Tasteless at 章記香港仔魚蛋王

章記香港仔魚蛋王 (Mong Kok)
Made the mistake of eating in Mong Kok!
Should have starved myself instead.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Noodles with beef tendons and cow's stomach:

Hard and chewy beef tendons.
Tasteless Cow's stomach.
After adding a drop of chilli oil, it saved the noodles and made them slightly tastier.
The chilli oil is quite strong, just two drops is enough to make the noodle extremely spicy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

A very filling lunch at Uptown 90 (Wan Chai)

Uptown 90 (Wan Chai)
I have always wanted to try this because the name Uptown 90 sounded American.
Uptown means neighborhoods or regions in several cities.

When I went there, I discovered it was a Chinese pub serving Chinese style western dishes!
The mains costs around $6X-$7X including a starter and dessert buffet bound to make you feel full afterwards.

The food is average, but picking bits here and there from the buffet bar and eating some of the mains will fill you up!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Buffet bar items:









★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
The restaurant is EXTREMELY noisy so don't bother with this place if you prefer a quiet place for a gathering.


★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Mains:


Clearly some Chinese fusion with a mix of meat in tomato sauce.
I only had the rice with sauce which tasted ok.


The bread with cheese was just mozzarella cheese melted on top with some diced peppers.
It had been toasted for quite some time because it was quite HARD!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Super oily fish and chips

Carnegies (Wan Chai)

Had the fish and chips!
The batter was extremely oily and thick and the chips were rancid!
The others felt that way too because most people left it half finished.

Dinner at The Boss

The Boss (Central)

Thanks to The Boss for inviting me to try their dishes.


When I recieved their invitation, it was before they were recommended on the Michelin list.

The location of this restaurant is extremely convenient and close to the MTR station on Queen's Road Central.

This restaurant is owned by a horse owner which is why they have pictures of horses on the walls.


It would be great if they had a mini media player showing silent videos of the horses in action.

Before I made an appointment, I analyzed their menu and it appears that they specialize in high end dishes such as Bird's nest, Abalone and Sea cucumber.

Each set meal has at least one of those items on the list.


Anyway we tried set meal A and changed two dishes to the noodles and lettuce:
+++++++++++++++++++
Chilled shrimps in Shaoxing wine:


The shrimps were peeled which was convenient, and the wine was lovely and strong that the prawns had soaked the wine resulting in a nice alcoholic taste.
+++++++++++++++++++
Boss Appetizers
Aubergines in sesame sauce, black fungas in vinegar, stir fried mushroom with truffle


The appetizers were really nice especially the black fungas in vinegar which had a tart taste with a gentle spicy kick.
The earthy mushrooms were further enhanced by the truffle dressing paired with sweet baby asparagus tips.
+++++++++++++++++++
Braised bird’s nest & bamboo piths with superior soup


I loved this golden soup because it was crammed with lots of bamboo piths and birds nest.
+++++++++++++++++++
Braised pomelo skin and black mushroom with shrimp roe


I have always liked braised pomelo skin which is mushy and complemented by the delicious Chinese gravy, on the side there was a piece of premium black mushroom (tin bak gu) which has a white scored top.
+++++++++++++++++++
Sauteed prawns with salty egg yolk


The prawn was beautifully presented with cereal and a block of rice crispy cracker on the side.
The crispy salted egg yolk coating complented the springy prawn nicely.
+++++++++++++++++++
Stir fried noodles with black truffle


This was delicious plain stir fried noodles with black truffle and beanshoots.
Each strand was uniformly coated and flavoured with black truffle.
+++++++++++++++++++
Baked Chinese lettuce casserole (home made shrimp sauce, yellow bean sauce)


I loved the shrimp sauce's pungent smell and the lettuce was fully flavoured with shrimp sauce and yellow bean sauce.
The lettuce was cooked just right, not too crispy or too soft.
+++++++++++++++++++
Sweet apple soup


The meal ended with delicious sweet apple soup that was not too sweet with lots of lovely soft diced pieces of apple in it and Chinese almonds.
+++++++++++++++++++
The Boss is really nice and flexible and allows you to change dishes on the set menu subject to a price difference.
A nice place for quiet gatherings with attentative staff.