Chopinlicious at The Chop House (Causeway Bay)

I have always wanted to try this place since it opened but you have to come in a group so that you can try more stuff.



Real beer taps that diners can freely use.


Finally went here for a gathering and here was what we had:
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Virgin pina colada:

Started off with pina colada which had a nice strong pineapple base that was smoothed out by the coconut milk without being too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chicken Quesadillas:
Tomatoes, Jack cheddar cheese folded in a bread tortilla , served with sour cream, guacamole and pico de gallo.

I loved the Quesadillas and they tasted good with or without the sauces.
If you begin with them plain, you can taste that yummy cheese and there is a hint of chili con carne too.
After the sauces are added, the Quesadilla comes alive.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Soft shell crab club sandwiches served with tater tots:
These are served until 5pm.


These were great for sharing with a fried soft shell crab that looked like it was still alive.
Each bite had crispy soft shell crab and creamy mayonnaise which was a perfect pairing.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sweet potato fries:

For munches we had sweet potato fries which had a crisp crunch with a fluffy sweet centre.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Berkshire pork chop basted in Mongolian glaze consisiting of hoisin sauce and black bean chili sauce served with sauteed red cabbage.

The pork was succulent and juicy covered in this Mongolian glaze that had this Chinese twist to it but surprisingly the hoisin sauce and pork tasted really good together.

There were also three other sauces that you could use which were: onion jam, mustard and herbs and beetroot.
My favourite was the mustard and herbs because the mustard was jazzed up with a hint of spiciness infused with herbs.

Sauces:



★☆★☆★☆★☆★☆★☆★☆★☆★☆★
The Chop house baileys cheesecake:

The cheesecake was thick and creamy with a hint of baileys.
My friend liked this one more than the apple.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Apple strudel in tortilla with vanilla icecream:

As an apple pie lover, I really liked it because the tortilla was thin and there was so much apple filling which was tart and natrual.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

The Chop House:

3/F, 1 Tang Lung St, Causeway Bay
2771 3177

Morton's of Chicago in HK

My first time at Mortons was in Macau and the food was great.

It was my first time at the Hong Kong branch and the dinner I had was quite special because it was cocktails paired with food.

Normally dinner is paired with wine but at Morton’s they have launched this new cocktail pairing which is fun and colourful.

Started off with the famous bread.

★☆★☆★☆★☆★☆★
We started off with seafood which was paired with Pink Tonic.
The drink was a girly pink with a strong taste of grapefruit which made it easy to drink with tones of lime. It also had Lemongrass Infused Gin, fresh lemongrass, tonic water, sugar and syrup.

Chilled mortons prime ocean platters:

Everything on the platter was delicious because the prawns were fresh and springy and the crab was sweet and there were huge chunks of it.
There was freshly grated mustard to go with the oysters.
★☆★☆★☆★☆★☆★
Next was the fish which was paired with the Pineapple zinger.
The pineapple zinger had a strong citrus tone and contained Pineapple Infused Vodka,
Ginger Liqueur, Orange Juice, Lime Juice, Fresh Ginger and mint.

Chilean seabass fillet a la nage

The fish was silky and it was incredibly moist and delicate.
★☆★☆★☆★☆★☆★
Then there was steak paired with orange old fashion.
I found the taste a bit too strong but guys will love this because it was too masculine for me.
It contained Orange Infused Bourbon, Orange Juice, Juice Of Lime, Fresh Raspberry, Sugar and Syrup.

Signature cut prime new york strip 20oz

This was a juicy and meaty steak.
★☆★☆★☆★☆★☆★
We had grilled asparagus which was lovely with steak because it was drizzled with balsamic vinegar that made it taste fruity and appetizing.

★☆★☆★☆★☆★☆★
To finish, it was cajun ribeye paired with Asarita.
The Asarita was quirky and fun because the Jalapeno gave it a fiery kick which was a great pairing with cajun.
I liked the salt rim because it gave the drink an extra salt kick which toned down the lime.
The asarita was made with Silver Tequila, Triple Sec Sugar Syrup, Cucumber, Coriander, Lime Juice and Jalapeno Pepper.

Cajun ribeye steak 16oz
I liked the cajun steak more because the cajun gave it more flavour and the ribeye was softer too.


★☆★☆★☆★☆★☆★
For dessert we had Double chocolate mousse paired with Raspberry side car.

Raspberry and chocolate always goes well together and the bitterness of the drink balanced the sweetness of the mousse and I loved the small bits of chocolate in the mousse.


★☆★☆★☆★☆★☆★
The brownies at Mortons' taste great too because they are soft and doughy without being too sweet with a stong chocolate taste.

To conclude, my favourite was the pink tonic because it was pretty and had a light alcoholic taste.

Wonton noodles that look Singaporean at Ying Kee Noodles

Discovered this joint when I was going to High Street Cart Noodles.
Out of curiosity I looked at the reviews on this place and the roast pork looked good so I went there.
If it had not been photos of the roast pork I would not have considered going there because I am not fond of wonton noodles.
The décor was old as expected with interesting lights and the staff were much nicer than anticipated.



There is no English menu and it doesn’t really tell you there are other noodle choices apart from wonton noodles.

Anyway ordered the roast pork and fried wonton noodles.
When it came, they looked like Singaporean style Chinese wonton noodles.

The pork was the most disappointing because it was fatty pork neck meat in the form of roast pork with a coloured edge.
As well as the pork I didn’t like the soapy tasting noodles and the crispy wontons were cold but still crispy!

Ying Kee Noodles 英記麺家
Address: G/F, 32 High Street, Western District
Phone: 2540 7950

Third culture and new age dining at Fisher & Farmer (Tsim Sha Tsui)

I wasn't sure what to expect coming here because the name Fisher & Farmer sounded interesting and when I got there I was surprised.
As an expat, my perception was these archaeological artefacts and these characters which looked like they were from sci fi movies and Aztec symbols yet it had a Chinese element to it.


At the entrance, it looked like a Western kitchen with Chinese roasting going on.



Looking at the menu (which can also be seen on openrice's desktop version), they do Sichuan dishes and the menu is really nicely designed and funky.
The food is served in a fancy way too.
★☆★☆★☆★☆★☆★☆★☆★☆
Chinese cabbage salad:

I liked this cabbage salad because it was a change from juicy lettuce.
The cabbage was also juicy but it was had a firm crisp sweet taste complemented by the sesame sauce.
★☆★☆★☆★☆★☆★☆★☆★☆
Beancurd drizzled in chili oil with black garlic:

This was delicate beancurd in a spicy chili oil which warms up your stomach for the coming spicy dishes.
★☆★☆★☆★☆★☆★☆★☆★☆
Roast fish: Sour hot fish:

Fish lovers will love this.
A massive fish surrounded in amazing sauce rich in spices and herbs.

The lime in it made the fish really refreshing.

★☆★☆★☆★☆★☆★☆★☆★☆
Peking duck:

I love this Peking duck because duck, cucumber, spring onions and pancakes never fail and the duck was not that fat.
The pancakes were separated by a piece of grease paper which you can put on your hand without getting your hands dirty.
★☆★☆★☆★☆★☆★☆★☆★☆
Pepper salt duck:

When you order the Peking duck you can have this add on where they cook the remaining bones in salt and pepper.
There are other choices you can choose from but salt and pepper was nice because it was crispy.
★☆★☆★☆★☆★☆★☆★☆★☆
Suckling pig:

This was a suckling pig stuffed with glutinous rice served with three sauces: mustard, matcha and mustard.
The pork skin was crisp and the pork was soft and lean.
It was nice dipping it with the green matcha sauce because it was delicate and sweet which did not over power the pork.
★☆★☆★☆★☆★☆★☆★☆★☆
Dancing fish :

This is basically fish poached in oil and we were told the oil is only used once.

The fish is quite spicy and silky but the tasty potato noodles in the bowl were even more spicy.

★☆★☆★☆★☆★☆★☆★☆★☆
clay pot chicken with lobster:

The chicken was silky covered in flavourful gravy that was not spicy with a hint of sweetness.
★☆★☆★☆★☆★☆★☆★☆★☆
Iwate pork:

This was slices of Iwate pork which were blanched in the pot after we finished the lobster and chicken clay pot.

★☆★☆★☆★☆★☆★☆★☆★☆
bean flour cake with purple yam:

For desserts we had these pretty bean flour rolls which were soft and starchy filled with my favourite purple yam that was not too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆