Monkfish livers

From a distance, this joint looks like it is closed because the shop sign in the shop has grey shadow lines over it.

Anyway, grabbed some Flying fish roe rolls and a box of Monkfish livers which totalled $25.

When I got them out of the bag, I realised there were no chopsticks or wasabi.

The wasabi would have enhanced the taste but I just had to make do with the soy sauce that was given.

I paired the Monkfish livers with the rolls and it tasted quite nice because the livers were velvety and soft.
The flying fish roes could have been fresher because the roe were a bit discoloured and shrivelled up.
For $15, the livers were quite a good deal.

Sushi Take Out (Tseung Kwan O)

Tiu Keng Leng O MTR station

Hidden and affordable crouching tiger

Quite alot of people don't like this place and I don't know why, the items I ordered were really nice.
They used to be located at another place in Sheung Wan and reviews date back to 2009.
http://www.openrice.com/restaurant/sr2.htm?shopid=16940

The joint is quite basic and old but the prices are cheap.











★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Soup:

The soup had no MSG in it which was good.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tomato ketchup with grilled chicken and rice:

The tomato sauce was classic and sends you back to old Hong Kong!~
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Roast pork with scrambled egg:
This was not on the menu, but I found out about it through the reviews.
In 2009 it was only $26.




The scrambled egg was really nice just like gravy with egg, roast pork and lots of spring onions in it.
I found ginger in it too which also enhanced the taste but they could reduce the salt because it is a tad too salty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Spring onion chicken:

For the spring onion chicken, they always give you a chicken leg by default.
It was soft and tender complimented by delicious spring onion oil that was not too salty.

In between the chicken meat and the chicken skin, there was delicious broth jelly which got trapped when it was cooling down.
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Gold Sun Good Fast Food (Sheung Wan)

G/F, 103 Jervois Street, Sheung Wan

Al fresco place to have French food

I was early for a tasting at Gin Sai when I spotted this shop across the road.
They have a branch in Sheung Wan, but this branch is better because it has a wide range of baguettes, quiches and soup.


It was after 6pm so all their food was at reduced price and I got a baguette with brie and lettuce for $26 which was a bargain.




★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Brie and lettuce baguette:

The baguette was really good because there were so many slices of Brie which was creamy and soft but unfortunately the baguette was too hard and chewy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Ham and cheese quiche:

Nice wooden knife and fork!

The quiche looked weird, it was as thin as a pizza and the cheese on topped was brown.
I felt like I was eating pizza because of the grilled cheese on top and how thin it was.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Monsieur Chatte:

Shop 4, G/F, Lucky house, 17-21 Burrows Street, Wan Chai

Mcdonalds: The Samba Chicken burger

Tried the new Samba chicken burger and the cheese balls~!!

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
The Samba Chicken burger:


The burger has a cute football pattern on top!


However, the one I got was ran over by a mini tractor as you can see!!


There is Vatapa peanut sauce drizzled on it.


I felt that the burger tasted like chicken satay and the crispy coating was exactly the same as the coating that you find in Singaporean style cereal prawns.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Potato cheese balls:




These were better than Burger King's cheesy tots.
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2317044
They actually had a cheesy taste and it tasted like eating hash browns with chedder cheese coated in a breadcrumb coating.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
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Who said icecream couldn't be ROLLED

Walked past and saw this interesting place serving bowls with rolls in it.

At first I thought they were pancakes or pastries, but NO, it was ICECREAM!!!!!

Intrigued by the concept I sat down and ordered one.

After I ordered I watched with curiosity to see how they made them.

Basically it is made the same way as the cold plate gelatos (stir fried icecream) except for the final step.

It is spread thinly on the cold plate until it freezes, then it is slowly scraped with the pan scraper which forms the icecream roll!!
  

The texture of these icecream rolls were chewy and sticky.
I should have opted for plain vanilla icecream because I found it quite sweet with the strawberry sauce.
Snow Country is owned by the owners of Gum "Jeng" which is why they are served in those paper bowls.

The icecream rolls cost $38 which is about right as I haven't seen them elsewhere in HK but for its Mong Kok location it would appear to be expensive compared to other desserteries around the area.

It is going to be the new craze for the time being but sadly it will probably be copied by other gelato places who have the equipment.

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雪國度
Snow Country
https://www.facebook.com/snowcountry.hk

Hong Kong's McDonalds breakfast burgers

Got two burgers because I don't know when I will next get breakfast and regretted I didn't get the egg burger too asbreakfast burgers are dirt cheap.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Ham N' Cheese Burger





This should be renamed HAMBURGER because it really does contain ham.
It was quite nice but the ham patty was a bit salty with the cheese.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chicken Muffin





The chicken muffin tastes better than KFC's chicken muffin because the muffin is chewier but soft and nicely buttered.
I really liked the chicken patty because it had hints of black pepper and there was lots of mayonnaise on it but the mayonnaise is not as good compared to Justmayo by Hampton Creek.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

$43 for a bowl of oyster congee

Since my last visit in 2009, the price of congee has gone from $28 to $43, an increase of $15.
That's around a dollar every year!!!!

Luckily, the congee still tasted delicious because the congee had strong oyster tasted with hints of dried fruit peel.

There were about 4 big oysters in the congee, but they looked different to the ones I tried in 2009 because they were brown compared to the grey ones on my last visit which you can refer to on my previous review.

http://www.openrice.com/restaurant/commentdetail.htm?commentid=1968176&tc=sr2rvw&con=rvw

I recommend having the oysters last or with the congee when you have nearly finished because they have such a strong taste that the tasty congee will become tasteless if you eat the oysters first.
When you bite into the oysters, it crumbles into sandy lumps, just like salted egg yolk.


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新九記粥麵 Sun Kau Kee Noodle Shop

G/F, 9 Tai Wang Tung Street, Wan Chai