Kiwi's unite

I was attracted to this place because of the name Motu Kiwi.
Kiwi is a flightless bird native to New Zealand and here they serve New Zealand cuisine.

It is located on Graham Street which brings diversity to this street because there is now NZ cuisine as well as Hawaiian cuisine.

As I have already had lunch, I just tried the Tua Tua sliders.

The decor was nice and they had a big metal Kiwi made of spoons and forks.

On the table, there were metal mugs and they use metal plates for the food.


Glass jar water dispenser:


★☆★☆★☆★☆★☆★☆★☆★☆
Tua Tua sliders:
I ordered this because there's nothing quite like it.
It is made of fish and clams.

The clams were small so I don't think they were Tua Tua clams but you can see lots of them in the patty.
They used squid ink burgers for the bun and the squid ink bun was actually tasty compared to other squid ink buns which are just black with no taste!
The patty had a strong taste mixed with lemongrass and lime peel but I wished there was a wedge of lemon or lime to make it even more appetizing.
There was Lemon and Paeroa mayonnaise but I found it a bit too sweet for my liking.

Lemon and Paeroa is a fizzy drink manufactured in NZ made of lemon juice and carbonated mineral water.

☆★☆★☆★☆★☆★☆★☆★☆
Anyway, can't wait to come back and try other dishes because these NZ dishes are new to me.
They had Anzac with Afghan icecream which sounds interesting but what could Afghan icecream possibly be.
Anzac is a biscuit and the name reminds me of anti depressant pharmaceutical drugs called Prozac and Cozac!
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Motu Kiwi:

Shop B, Ground Floor, 

Nos. 41-43 Graham Street
Central District, Hong Kong
Tel: 3706 8074

The bill: $108

Service: good
Service charge: 10%
Yummy factor: good
Toilets: yes
Noise levels: None
Glass of water provided: yes
English Menu: Yes
Air Conditioning: Yes
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Mira Moon, a fine boutique hotel

As well as good food, I love to enjoy myself too.

There are quite a few stylish boutique hotels in Hong Kong and Mira Moon is one of them.

It is part of the Miramar Group, hence the name Mira Moon because they use the Chinese festival mythology as a theme for the hotel and the staff there wear these lovely qipaos (cheongsaams) designed by Grace Choi.

I was really lucky to try their dresses, dine at Super Giant, drink champagne at the champagne bar and experience the Moonshine suite which has gorgeous red sofas in a red and white setting, , black dining table with matching chairs.
Mira Moon is stylish boutique hotel that is a mix of Chinese folklore with Dutch design by Marcel Wanders and creative firm Yoo Studio near Causeway Bay.

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Photos of me at the Moonshine suite:

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Champagne bar:
The bubbles were free flow at hkd$250.

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Secret garden:

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Mira Moon,
388 Jaffe Rd., Wan Chai, Hong Kong; Tel.: +852-2643-8888;
www.miramoonhotel.com/

Chinese food in Macau tastes amazing

Thanks to M and the owner for inviting me to dinner at Elegant Seafood Restaurant.

Elegant Seafood Restaurant serves Chinese food in a grand and elegant setting with a huge liquor cabinet located at the reception.

Here was what we had:
★☆★☆★☆★☆★☆★☆★☆★☆
鯊魚骨花膠湯:
This was soup boiled with shark bones and fish maw hence the lovely milky cream colour.
The star of the soup was the 1.5cm thick fish maw that had a super sticky texture so you could imagine how much pure collagen was in it.
It was such an unforgettable experience eating this because it was so soft and extremely gelatinous which meant it was good in quality.

★☆★☆★☆★☆★☆★☆★☆★☆
海鮮湯:
Seafood soup with clams
The presentation of this was different, it was served like tea in a Chinese tea pot.
There is a wedge of lime to add lime juice into the soup.
I tried it without the lime and the soup had strong seafood flavours especially the clam with a sweet aftertaste.
After the lime was added, the soup became more appetizing.

★☆★☆★☆★☆★☆★☆★☆★☆
佛跳牆:
Buddha jumps over the wall.
This is the famous Buddha jumps over the wall soup that had sharks fin, sea cucumber and fish maw which had a rich taste from the delicacies in the soup.

★☆★☆★☆★☆★☆★☆★☆★☆
川芎白芷魚頭湯:
Fish head soup with Chinese Angelica and Ligusticum wallichii (Szechuan lovage)
This is a herbal soup that is good for you. For more details the staff will happily explain it.
Anyway, I loved it because it had a strong fish taste with a nice bitterness from the herbs.

★☆★☆★☆★☆★☆★☆★☆★☆
燕窩炒蛋白 併 炸鴿子蛋:
Stir fried egg white with bird's nest and fried pigeons egg

This dish is loaded with protein, the scrambled egg white was silky with delicate pieces of bird's nest in it.
As well as the scrambled egg white, there was pigeon egg which had a lovely jelly like texture with an opaque colour.
★☆★☆★☆★☆★☆★☆★☆★☆
玻璃蝦球伴西班牙火腿:
Prawns paired with Spanish ham

On this plate was prawns done in two ways, one was in a crispy wasabi coating while the other one was complemented by the Spanish ham
★☆★☆★☆★☆★☆★☆★☆★☆
玻璃蝦球伴中式雲腿:
Prawn with Chinese Yunnan ham

The Chinese ham and prawn were a perfect balance because the saltiness of the Chinese ham was just right.
For more flavour, there was prawn paste to take it to another level.
★☆★☆★☆★☆★☆★☆★☆★☆
脆皮魚翅／燕窩釀雞翼:
Stuffed chicken wings with sharks fin/bird's nest
There are two choices of fillings, it can be stuffed with sharks fin or birds nest.
I had the birds nest version and the chicken wing was crispy stuffed with a fair bit of bird's nest encased in a juicy chicken wing.

★☆★☆★☆★☆★☆★☆★☆★☆
葡式焗響螺:
Baked Portuguese whelk

The whelk was stuffed with diced chicken and crab that was marinated in a lovely thick sauce which had a hint of curry in the taste.
★☆★☆★☆★☆★☆★☆★☆★☆
脆皮咕嚕肉 併 酥炸九肚魚:
Sweet and sour paired with fried bombay duck!
https://en.wikipedia.org/wiki/Bombay_duck

I must admit the name is weird when I found it from wiki.
Anyway, the sweet and sour cannot fail because the pork was crispy and appetizing.

As for the fish, it didn't look like fish because there was seaweed mixed in the batter which made it look different but the texture of the fish was really silky just like jelly.

★☆★☆★☆★☆★☆★☆★☆★☆
辣子蝦球
Chili prawns:

I loved these prawns because there were so many Sichuan spices used to cook this.
It had a light crispy coating which released the fragrant flavours with a spicy kick that creeps onto you.
★☆★☆★☆★☆★☆★☆★☆★☆
豉汁蒸盤鱔:
Eels steamed in black bean sauce

I loved black bean sauce hence I liked these silky slices of eel in black bean sauce but watch out for the bones though.
★☆★☆★☆★☆★☆★☆★☆★☆
四川水煮龍躉球:
Giant grouper slices in hot chili oil

The grouper fish slices were silky but because they put okra in this dish, the fish was even more viscous with a strong spicy taste that was a bit too spicy for me.
★☆★☆★☆★☆★☆★☆★☆★☆
星洲黑胡椒蟹:
Singapore style crab in black pepper

The crab was cracked nicely so I got to eat big chunks of crabmeat conveniently from the claws which was flavoured deliciously by the sweet black pepper sauce.
★☆★☆★☆★☆★☆★☆★☆★☆
腊肉炒芥蘭:
Chinese broccoli stir fried with cured meat

I was surprised how nice the cured meat was because the fat on top was crispy and the cured meat was not too salty while the Chinese broccoli was crisp with a sweet taste that didn't have any grassiness to it.
★☆★☆★☆★☆★☆★☆★☆★☆
芝士海鮮蟹蓋焗飯:
Baked seafood rice with cheese.

Beneath the cheese was rice and lots of diced seafood.
★☆★☆★☆★☆★☆★☆★☆★☆
鳳凰炒長遠:

This was stir fried glass vermicelli with egg and beanshoots .
I loved the fragrant egg taste and springy soft glass vermicelli that went well with the juicy beanshoots.
★☆★☆★☆★☆★☆★☆★☆★☆
乾炒牛河:
Stir fried beef noodles

A flawless noodle dish that was not oily.
★☆★☆★☆★☆★☆★☆★☆★☆
龍蝦湯瑤柱貴妃飯:
Lobster soup with scallop and crispy rice

Last but not least was this golden soup which had a lovely sweet lobster taste with some creaminess that is best dipped with the crueller to soak the broth.
★☆★☆★☆★☆★☆★☆★☆★☆
三色豬仔奶黃包:
Tri colour steamed piggy bun:

I was too full to eat this but I was told they use natrual colourings for the bun.
★☆★☆★☆★☆★☆★☆★☆★☆
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Elegant seafood restaurant:
Level 5, Shop 3006
(Access via St. Mark's Square)
TEL:+853 2882 9339

https://www.venetianmacao.com/restaurants/chinese/elegant-seafood-restaurant.html