This place is going to go viral [Viral Fusion]

I really liked the Chinese food here because it has a modern touch and it is not just ingredients that are stir fried in a wok with the usual sauces such oyster sauce, soy sauce and msg etc.
Tried this place for lunch which was good, but dinner is even better because the Chef has more time to showcase his skills.

Tried the set dinner which costs HKD$750 per person.
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Started with the Burgandy Tango which was Shallots marinated in a cherry wine to tease your palate.

I loved the ruby coloured jelly and cherries. The shallots were refreshing but lacked cherry taste.
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Then we had the King’s Catch which were scallops on a bed of crispy fried shredded scallop which gives the scallop a stronger taste and the sauce was nice and tangy too.

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Next was the Black pearl which was amazing because I loved the clear consomme and the idea of sweet dumpling that was transformed into a savoury dumpling using squid ink and filled with generous crab meat!



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Next was the futuristic looking lobster floating on clouds!!
The lobster was delicately coated in a light tempura batter served with yuzu wasabi sauce and other sauces.



Although it was batter, I felt that it tasted like Corn starch because it is better and lighter and the lobster was actually tender and springy.
The lobster was dusted with freeze dried sesame powder that looked like ash and had this lovely aromatic sesame taste released when you ate it.
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Treasure Chest:

To be honest, it looked like a fried chicken but the chicken was soft and juicy yet the skin was as thin as wafer and crispy too.
I don't usually bother with chicken wings or chicken claws because it is just chicken skin, but here is was just crispy skin which was delicious.
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Blazing angus
The Tender angus steak seasoned with Sichuan inspired spices was bliss because it reminded me of steak with green pepper gravy but the Sichuan gravy was even better because Sichuan pepper has a lovely aroma.

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The gourmet crock

For the vegetable dish, we had this huge chunk of wintermelon that had lots of fresh vegetables in it.

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For the last dish before dessert it was The gourmet crock which was Matsutake mushrooms and abalone rice slow cooked in the clay pot.

Rice and abalone gravy is simply good.
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We ended dinner with the Dessert mountain of fresh fruits and Chinese candies.


Chinese candies:


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I would definitely recommend this place to anyone who is bored of Chinese food.

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Viral Fusion:

13/F Pearl Oriental House, 

60 Stanley Street,
2677 5300

Nepalese style pigs trotter at Johnny Gurkha

Discovered this shop because it was newly listed and the name reminded me of Indian takeaways in the UK and Gurkha soldiers.
Johnny Gurkha serves Nepalese fare which is rare in Hong Kong, in Central there was only one called Anna Pura.
There are two Nepalese restaurants in Wan Chai, one called 2stars and the other called Himalayan Restaurant.

I went for something different because I normally have momos for Nepalese fare.
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KHUTTA KO ACHAAR:

This was pigs trotter served in tomato gravy, dried chilis and ginger.
Basically it is similar to the Chinese style trotters where they are braised in red beancurd sauce but the sauce here was more spicy and flavourful with hints of chili and ginger that make it moreish with rice.
I would have liked it if they served Indian rice instead of Chinese rice but definitely worth trying because the trotters are extremely soft and gelatinous with a spicy kick.
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Starters:

These were starters that were given.
Chopped tomato and onion salsa with poppadoms.
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The bill: $64

Oily beef noodles @ 怡景群記爽腩店

Tried this place because I have not tried it.

Sat down and the table had his beef oil smell which was consistent with the beef oil smell of the noodles.

After eating you still had this stench in your hands.

The beef and noodles were really oily with a strong beef oil smell and the beef was tasteless but you were left feeling thirsty after eating the noodles because there was MSG in it.

Warm polite staff @ 太田茶餐廳

This joint is always filled with people at lunch.

Decided to check it out and the staff were warm and friendly.

The food was ok, the egg was the best.
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Egg with prawns and tomato:

The egg was really good because it was light and fluffy but it was different to how I interpreted it to be.
I was expecting prawn and egg in tomato sauce and not fresh cubes of tomato, which didn’t really give it any tomato flavour.
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Spicy chicken:

Basically the chicken was chicken bones, chopped up chicken wings and joints that were chunky so it looked like a dish of chicken.
Taste was ok but not spicy enough and it was bit oily.
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Rice:
Quite hard
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Soup:

Ok,  no msg
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$48 was reasonable for the egg but a bit pricey for chicken bones with not much chicken on it.

Honey coffee @ Honey Granny

Previously Honey Granny only served softserve but now they have drinks and icedogs as well.

For drinks there were quite a lot of options such as chocolate honey.

Had the honey coffee.

Basically it tasted like canned grass jelly water mixed with honey infused into it.

Tasty fried dumplings at Northern Dumpling Yuan

Northern Dumpling Yuan has been in Hong Kong for ages with their first shop is in Wan Chai that is always busy.
I remember the time I deliberately went there at 5.35pm to avoid the crowd.
The great news is that there are now branches all over Hong Kong and the receipt has English AND Chinese printed.
Decided to tried their pan-fried dumplings because I have tried the chicken rice and donkey meat on the last visit.
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Mixed jellyfish:

A decent portion of jellyfish but they were quite spicy.
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Fried beef and fennel dumplings:

These dumplings were delicious because the minced beef was juicy and there were lots of fennel intertwined with the beef but the fennel taste could have been stronger.
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Fried Vegetarian dumplings:

The vegetarian one was filled with lots of chopped veggies, black fungus and when chili bean sauce was added, they tasted even better.
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Fried asparagus and shellfish dumplings:

The taste of this dumpling was light compared to the other flavours so if you are looking for a light one, this is a good one to choose.
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Lamb and spring onion dumplings:

The lamb was not gamey and the strong spring onions complemented it. The spring onions were not over cooked and had some crunch to it like raw onions. The skin was just right and not too thick.
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Chilled Julienne Potato:

This was a nice chilled side dish that was refreshing because they tasted sweet and sour.
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Shredded chicken and flat green bean noodles:

The bean noodles at this place taste slightly different because the noodles are slightly elastic and sweeter.
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Vegetable rice

The vegetable rice would be a good choice for vegetarians paired with braised shitaake mushrooms.
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Shandong roasted chicken

The chicken was tender and tasty topped with finely chopped spring onions, garlic and chili sauce.
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The fried dumplings turned out to be delicious so I will be back again for more dumplings!

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The Northern dumpling Yuan:

Shop B, G/F, 401-403 Lockhart Road,Causeway Bay

Pretty, delicious and worth paying for

To be honest Japanese food is a headache because there are so many Japanese names which don't have English.
I don't know what is the best Japanese food but all the Japanese food that little_meg_siu_meg posts on instagram looks amazing but I wouldn't know where to find it in HK.
Anyway, I was really happy because the Japanese food here was different and some of it looked as good as what little_meg_siu_meg had.

As well as the taste, everything was beautifully presented and the price is reasonable compared to other omakase places.

I won't bother translating the Chinese into English because I am not a qualified translator and most of it doesn't have English when googled.

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鮪腦天醬油漬‧刺身沙律卷‧螢烏賊芥末酢味噌


Started off with these three appetizers and my attention was drawn to these currant tomatoes which are so cute and tiny.
It would be great if they sliced one for photos.
Anyway, the fish was refreshing because it was in this sweet soy sauce, the texture was delicate because it comes from the head part of the tuna.
Then I had the squids which were made tasty by the mustard sauce.
I had the sashimi rolls last because the currant tomatoes were too cute to eat but there were microcress in the middle and seagrapes to balance the oiliness of the fish.
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浜飛魚‧角作

I can't seem to find the English name of this fish but this fish has a huge fin which the Chef has dried and used as decoration.
The fish was minced with spring and onions and ginger which gave it a pleasant taste.
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富山灣白蝦‧生螢烏賊‧活白魚踊食
Then came another set of delights.
Initially I thought it was fish sashimi but when I took a closer look, they were tiny prawns placed like a flower!
Each prawn was delicate and sweet.

After eating the prawns, had the squid which had a smoky taste.

The last dish was a challenge, they were ALIVE!

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鯖棒鮨
SABA sushi

I loved the saba sushi because the fish was soft with a nice amount of oilyness which went well with the rice.
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鯛白子鹽燒
Red seabream milt (shirako)

Milt is the seminal fluid of fish.
I have tried this before but the one here was amazing because firstly it was big and secondly it tasted like molten egg yolk!
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大根鮑魚

Next was the abalone and daikon which I found a bit too sweet.
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紫蘇白魚天

These were delicate silky white bait fishes wrapped in perilla leaves and coated in tempura. They were crisp and scrumptious.
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汁煮姬榮螺‧八寸風凍鵝肝

Then we had whelk and duck liver.
The duck liver was velvety but it was quite heavy so I poured some sake in it which helped balance it.
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穴子苗‧水母酢
Then we had jellyfish tentacles and baby conger conger.


The conger conger was new to me and considered exotic because I don't often come across conger conger in my culinary journeys!

Both had a similar crispy jelly texture flavoured by the appetizing vinegar.

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櫻花蕎麥麵

Then we had soba noodles made with sakura flowers which were pretty and pink.
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櫻蝦豆腐湯

To end the meal, we had this prawn soup which was intense because it was boiled with prawn shells, prawns and lots of prawns, then topped with lots of sakura shrimps so the taste was really prawny so I loved it.
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手作水信玄餅

For dessert we had this beautiful water cake which had a sakura flower in the middle.
It was too good to eat but it was similar to jelly and the sweetness was just right.
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I will probably come back again because it was only $680 and it was full of surprises.
The omakases I have tried before just served sashimi and more sashimi which was really boring followed by the typical miso soup and boring green tea dessert.

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Hassan Japanese Restaurant:
G/F, 3 Lily Street, Tai Hang