TAPAS Kowloon Shangri-la II

 When the Kowloon Shangri-la Hotel asked us when we are available to come try out TAPAS again and some of their new items,  in actual fact we had little idea on what to expect before our arrival.   As we serendipitously discovered on the spot,  we saw most other customers’ tables lined up with Flights of Wine Glasses.   It turned out that tonight is one of their regularly organized Wine Tasting nights.   It’s 6 Tasting Portions of wines with 1 Mixed Tapas platter,  at $228 per person.  Very good value for money but if you want to come at their next available session,  it is better to check out their website or facebook page!

 

 

It’s Packed inside and outside -
Tonight it’s Italian Wine Tasting.
6 Glasses with 1 Tapas Platter for $228 is an absolute bargain.

 

 

Jamon Selection -
As you would expect from a Tapas Bar

 

 

 

#1 Falesco Spumante Sparkling,  Lazio -

 

 

2012 Gavi di Gavi,  Giacosa Fratelli,  Piemonte -
Flavours of grapefruit and apples tonight.

 

 

 

 

2010 Ibisco Bianco,  Zaccagnini,  Abruzzo -
Not made from Pinot Bianco,  in fact this was made from Riesling grapes and this was unmistakable on the nose.   The 1st glass had a stronger petroleum flavour and was lighter bodied than the second bottle that was poured later, and had a much more yellowish and thicker appearance.  The stark contrast in bottle variations had us a bit shocked.   But it was all educational. 

 

 

Wasabi Peas,  Olives and Fried Taro Strips -
Really enjoyed the thinly sliced taro chip strips.

 

 

 

Bacon Mushroom & Spinach Cheese Tart,   Crab & Potato Croquette,  Garlic Prawns -
Tapas Platter included with the 6 Wines in the tasting.   Part of their $238 package.  A good deal.

 

Patatas Bravas – $90
The potatoes were crispy!  Not something taken for granted in Hong Kong, I have eaten really really terrible versions of this elsewhere and it happens in 90% of shops.  Not the fluffy and crispy ones here,  which was done right and came with a spicy tomato aioli sauce beneath.   Encore.   ~  8/10

 

 

Snow Crab Leg Fritter with Yuzu Aioli – $130
A new item,  this was so addictive and the batter was more Fish & Chips style.  The dipping sauce was good but I think can do with some Yuzu zest or flavour?    ~  7/10

 

 

 

 

Iberico Pork Loin with Anchovies Relish,  Cherry Tomatoes & Olives – $198
The Iberico pork was big in it’s portion,  although 1 plate had more Iberico Pork taste than the other which was cooked too dry.  If they can make this consistent enough,  it will be a Permanent winner.   ~  6.9/10

 

 

Spanish Deli Platter – with 2 types of Jamon,  Soft Cheese,  Olives,  Chorizo and Bread – $218
The more aged Jamon Iberico easily wins,  although the other Jamon Serrano was also decent enough.  The Chorizo slices were less spicy than is the norm to me?   ~   8/10


 

2010 Costera,  Argiolas,  Sardegna  Italy -
Made from Cannonau,  aka Grenache grapes,  which are said to have originated from Sardinia.  Ripe dark fruits and Bacon Fat is expected,  but what lied in the background was a volcanic minerality.  

 

 

Grilled Scallops,  Caviar and Jalapeno Salsa – $120
Grilled well,  the base jalapeno salsa was hotter than I expected.   Somehow I expected more scallops for this price point.   ~  7/10

 

Grilled Cacio Cavallo Cheese with Fig Jam and Honey – $120
This is from Italy and went well with the wines.   I tried it with and without the honey,  and surprisingly it worked better with the honey on top without being over-powered.   It just made it more interesting with the savoriness and sweetness factor altogether.  Sometimes,  I do guess wrongly...   ~  8/10

 

 

 

2010 Nira,  Terreliade, Sicilia -
Ripe red and Dark stewed fruits,  with Capsicum pepper and Coffee,  Chocolate.  Made from local Sicilian Nero d’Avola.   Quite perfumed.  

 

 

2010 Barbera, Poderi Luigi Einaudi, Piemonte -
This was easily the wine of the night.  It was treated well and finely caressed,  almost hovering between both masculine and feminine styles.    Quite dark plummy and spicy,  it will suit most of the novice drinkers but personally this was rather elegant with notes of forest and gaminess.   Could drink this all night.

Manchego Cheese & Iberico Ham Quesadilla with Figs – $130
This was my meal choice,  and for some reason I expected more cheese and Iberico ham in-between.   It was good as is but as a Quesadilla,  I expected more of both cheese and ham portioning as a filler.   ~  7/10

 

Lamingtons – $65
3 different flavours of Lamingtons.  Namely Mango, Raspberry & Chocolate,  which are actually quite Australian in their spirit.   These were done pretty spot-on,  I liked the Chocolate one the best myself.   The other fruit flavours can be more pronounced     7/10

Rice Pudding with Vanilla Cream – $65
This was done really well,  the rice was cooked perfectly and creamy,  with an abundance of Vanilla beans.  The top was also caramelized to bring out an additional flavour.  Can’t fault this at all,  it was sweet yet addictive..     7.5/10

 

 

Price:   $228 + 10%   (Meal was by Invitation by Kowloon Shangri-la Hotel)
Ease of Access:  4/5
Food:  ♕♕♕♕ to ♕♕♕♕ 1/2


Address :  尖沙咀麼地道64號九龍香格里拉大酒店大堂
Lobby, Kowloon Shangri-La Hotel, 64 Mody Road, Tsim Sha Tsui
Ph: 2733 8756

Slow Cooking at Home, with Secret Ingredients HK - (Hong Kong)

 Secret Ingredients might as well be the ideal answer to your every day’s cooking needs.    Basically they prepare the ingredients, sauces and other condiments as required  so that you or your maid can quickly whip up a meal at home in less than 20 minutes.   It is designed for comfort and to me also about economy of scale and sharing..  because we all know how dreadful it is to buy herbs and ingredients to make 1-2 small portions,  which always makes eating outside more of an attraction.   I received a Secret Ingredients package of Canadian Pork Racks and decided to slightly adjust the recipe to my own liking.  The world is at your imagination.

 

 

Secret Ingredients -
They make their Recipes for you in advance,  although it is all micro-tunable.  However the base recipe was really thoughtful already,  this particular package was designed by Anthony Fletcher from SHORE for Secret Ingredients.  

 

 

Vacuum Packed Canadian Pork Racks,   Instructions Page,
Potatoes,  Caramelized Apples plus More  -
This will get me started in no time.

 

Cinnamon Spiced Apples -
Ready to be re-heated and caramelized..   It’s part of the prepared Package.  

I am Sous-Viding the poor man’s way -
As long as you can keep the Temperature constant and the meat is packed in a Vacuum package like those supplied by Secret Ingredients,   I honestly think Sous Vide can be easily done at home.   I simply used a thick pan and a thermometer,  which can maintain heat within 1-2C.   This pork was cooked at 62C for 48 Minutes.  65C is probably safer,  but I like my pork still slightly pink and my temperature and cooking time is well within the US FDA Cooking Guidelines for safety.










Maintaining Constant Temperature -
62C is just south of Pink for pork after 40 minutes plus,  right below Medium-Well done.   The key for Slow-Cooking isn’t really about cooking to rare,  it is about pasteurizing and making sure everything is cooked thoroughly to precision.   It is a fact a lot of people neglect.  The gauge and timing never lies..

The Gingery Sauce,  Thyme Herbs,  Butter,  Pickled Onions -
All part of the overall package and ever so thoughtful with sea salt.   Also the pearl onions,  spiced apples,  cream.   I am starting to warm up to the idea!  It is like sharing your meal with someone else far away.

 

 

48 Minutes Sous-vided Bone-in Pork Rib eye in Ice Bath   -
The meat actually needs to be Ice-Bathed for roughly 10 minutes,  to maintain Food Safety on the surface.   It also helps to bring back down the temperature before you grill it again,  retrieve it from overly greying in the vacuum bag and nearer the surface when you re-heat.    

 

Caramelizing the Apples and Pearl Onions -

 

 

Flame Grilling the Pork,
after Sous-Viding and Ice Bathing -
I don’t really believe in frying in a pan.   Direct flame grilling always gives you that extra flavor and look for me.   Even when it makes a mess at home. 

 

 

 

In the Mean Time -
Wilt some veggies such as Spinach.  
It is good for your body.  They say anyway..!

 

 

 

My home Flame-grilled sous vide Bone-in Pork Rack,   with Fried Pork Skin and Espelette,  Spinach,  Caramelized Apples and Pearl Onions with Thyme -
The slow cooking was not as tedious as one might expect,  it can simply be done in a pan which can maintain temperature and cooked to safety limits by the chart and thoroughly.   I then flame-grill finish my pork just because I want it this way!

 

    

62C for 48 Minutes -
Actually cooking at precise temperatures are arbitrary.  Here is why – there are discrepancies with different measuring equipment and for some reason,  you can cook beef at 55C or at 65C or even 67C,  but it can still appear too red.   To me it is all about finding your own comfort zone,  and this particular day with this particular cut I was happy enough with 62C for under an hour.   Plus I make sure I flame-grill it afterwards and create a good enough aromatic crust externall! 

 

 

 

 

Price:  $250
Score:  ♕♕♕♕ 1/2

Address:  上環蘇豪太平山街32-34號地下
32-24 Tai Ping Road,  Sheung Wan,  Hong Kong
Ph:   2108 4000

Cath Kidston Afternoon Tea, FEAST - (Hong Kong)

 I was invited amongst other people to the Cath Kidston x Penney Pang Afternoon Tea,  which is held at FEAST on the 1st Floor inside East Hotel.   On Taikoo side of town in Hong Kong, it’s found inside the same building as where SUGAR is located upstairs.   It is $228 for two persons,  which is reasonable for the quality.    On the weekend,  there is also an unlimited Afternoon Buffet for $195 but per person.

 

FEAST,  at East Hotel -
Food by EAST,  is to me the East Hong Kong side equivalent of SEVVA in Central.
The food here is actually even more thoughtful than just being showy in business.

 

 

Cath Kidston x Penney Pang -  2 Persons $228
A good bargain.  If not just to relax and chill.  
The food selections were decent but needed more sweet items for me?

 

 

English Honey-glazed Ham and Mustard, 
House Tea-Smoked Salmon & Horseradish & Cucumber,
Duck-egg Mayo & Watercress Sandwiches. 
Cheese, Mushrooms & Bacon Quiche Lorraine,  
Sun-blushed Tomato Palmiers -
They all sounded British and fanciful enough,  I appreciate the salmon and cucumber sandwich which is so traditional,  although the smokiness wasn’t too apparent.   The duck-egg mayo also wasn’t too detectable for me.   The Quiche Lorraine was better with fatty bacon bits and cheesy.   The tomato palmiers were good in concept but a bit too stale,  not withstanding the humid HK weather.     ~  7/10

 

Westbourne Rose Earl Grey Cupcake,
Field Rose Cream-filled Macaroon,
Safari Orange Blossom White Chocolate Bon Bon -
The cup cake was surprisingly moist,  even if I don’t normally like it much,  this was an exception.  The Rose macaron was done better than expected,  albeit of course not Laduree or Gerald Mulot Paris standards.  The white chocolate bon bon was really sweet but I happen to like it too.   Almost like Marzipan in terms of their sweetness.  ~  7/10

 

 

 

Raisin Scones with imported Devon Clotted Cream,  and Preserves -
Those imported Clotted Cream bits were tangy and creamy,  I heard it’s proper to spread the cream on the bottom first before the jam.   It is a rare finding in Hong Kong indeed.    At only $228 for 2 People all up.

 

 

 

Price:  $228 + 10% for Two Persons  (Preview Tasting of Kumamoto Menu, served until May 2014)
Score: ♕♕♕♕

Address:  太古太古城道29號東隅1樓
1st Floor,  Hotel East,  29 Taikoo Shing Road, Hong Kong.
Ph:  3968 3777

権八 Gonpachi II - (Hong Kong)

 Gonpachi 権八 Hong Kong branch,  is fortunately looked after by an almost food obsessive Foodie CEO who wants only the best food and ingredients to be served to his customers.  A perfectionist when it comes to Japanese food and quality sake offerings,   the same can also be said of the dining group’s Mango Tree,  An Nam next door,  Sushi Take & Bella Vita.   The Japanese Gonpachi group also regularly sends personnel to scrutinize the Hong Kong operation to help maintain Quality Control, and over the last few months this monitoring is starting to pay off dividends.   The food quality has improved gradually and this is apparent in the Soba Noodles dish from my 1st visit,   yet prices have actually been lowered recently to be more competitive.    The current 岩手県 Iwate Prefecture menu will end soon on 31st of March  (Previous review:  Gonpachi I ) ,  in the meanwhile CEO Paul and his Marketing Manager have already travelled to Kumamoto with the Kyushu Government’s JA group to search for the next elusive ingredients to sell in the next phrase from April to May.  

 

 

 

Hiougi Bai 桧扇貝
from Shimabara 島原  -
Very colorful shellfishes,  these are from the ocean coast off the Shimabara Island,  opposite Kumamoto of Kyushu.

 

Junmai Sake from Kumamoto -
The rice flavour was very strong,  in fact this was more Shochu like than Sake to me. 

 

 

Kumamoto ‘Banpeiyu’ 晩白柚 Grapefruit -
Imported to be used in some dishes below.   Only at Gonpachi HK.

Imported Ingredients from Kumamoto,  Kyushu and nearby -
All the way down to the White Onions,  which are very crunchy and sweet,  but not too raw and pungent.  Japanese farmers and growers just have a way to make everything taste balanced and better,  to the point you expect to be able to eat them raw...

 

 

 

Shima Aji Carpaccio with Wasabi Vinaigrette,  Dekopon Orange, Rocket Salad & Myoga
縞鰺とデコポン柑 の サラダ -
The Shima Aji fish was fatty translucent,  we simply loved the Mandarin like Dekopon orange from Kumamoto and also the Banpeiyu Grapefruit strands hidden within.  A lovely balanced dish and what Japanese food is all about..  Nothing over-powers one another and in harmony   ~  8/10

 

 

Kumamoto ‘Salted’ Tomato with Mozzarella, 
Marinated Japanese White Onions  甘いトマト と モッツァレラチーズ
This recipe was said to be constructed to bringing out both the sugary yet salty flavour of the specific Kumamoto Tomato,  which is grown along the sea coast.   I think this could possibly benefit with some julienned Shiso or Basil too.  The side Onions were crunchy and sweet,  yet they won’t leave a raw foul after-taste in your mouth.   One always has to marvel at Japanese vegetables for their uniqueness in flavour and balance.  ~  7/10

 

 

 

Kumamoto Grapefruit & Mandarin Salad with Japanese Kuruma Prawns, 
Asparagus,  Salmon roe,  Shiitake Mushrooms and Japanese tomatoes
車海老と甘柑サラダ -
The Japanese prawns are still alive when transported in wooden boxes,  they were simply so intense in flavour,  even though Hong Kong has the same prawns but they can’t be compared fairly side-by-side.  The salad dressing was sweet-acidic and appetizing,  the pieces of Mikan mandarin was so sweet and reminded me of Mexican mandarin salads somehow.   ~  9/10

 

 

 

Yukhoe Spicy Tuna Tartare with Kumamoto Onion, 
Sesame and Fried Rice Cracker   本まぐろ 韓国風ユッケ -
The Tunas are farmed within a 40Km coastal stretch line,  rather than wild caught,  though no mentions of whether they were kept since infants.   The rice crackers were crispy fragrant and the tuna was actually marinated with Kimchi on top of the onions.   ~  7.5/10

 

 

 

Grilled Long Eggplant with Garlic Miso,  Sweet Onions and Bonito Flakes
大長なすのにんにく味噌田楽 -
De-skinned version of a Nasu Dengaku,  with both garlic and miso.  This was steamed well and sweet yet powerful.   A neat version without the crispy Eggplant skin.    ~  7/10

 

 

Charcoal Grilled Chicken & Soft Cartilage filled Tsukune,  with Kumamoto Shiitake Mushroom stuffed with Amakusa Chicken Breast mince   つくねと天草鶏椎茸つみれ -
The tsukune is a slightly smaller portion for tasting today,  and it was very very charcoal smoky and filled with a lot of cartilage today.  The Tsukune recipe has definitely changed here over several visits.   This is made from the prestigious Amakusa chicken,  which stands nearly 1 meter tall  ~  9/10

 

 

 

Amakusa Chicken with Japanese Fermented Tofu Miso Paste
天草大王地鶏 木の芽味噌 又は 腐乳味噌の串焼き -
This is the Japanese fermented tofu sauce version,  and also using the tall Amakusa DNA chicken thigh unique to this region.   The grilling was spot on and really charcoal-y again,  although the chicken taste could be even stronger considering its dark meat but the sauce was quite unique.   ~  7/10

 

 

 

Kumamoto Wagyu Fillet Kousouyaki   熊本和牛テンダーロイン　香草焼き -
The last Iwate Wagyu was already great,  but this Kumamoto wagyu version was so soft yet flavourful.   The Japanese herbed sauce on top was gratinated and this was easily my favourite dish for today.  So memorable for both the beef flavour,  tenderness and also the thoughtful sauce on top.   ~  9/10

 

Home Made Soba -
Gonpachi Japan has asked for Gonpachi HK to re-adjust the formula slightly,  and the result definitely shows compared to the beginning.   The Buckwheat taste is definitely stronger,   the noodles are now more chewier,  and even the base sauce is more potent.   For some reason the base broth is not diluted with 蕎麦湯 for drinking afterwards here,  but actually I don’t mind it at all because this doesn’t happen at every Soba shop in Japan either.   ~  8/10

 

Unagi Eel Rice with Shredded Egg – $138
We ordered this only because someone mentioned how cheap this is here,  and served in a Korean stone Dolsot.   The eel was firm and generous in portion indeed,  although one can tell instantly it is not Japanese eel,  due to the slightly waxy texture.   Nevertheless,  this was cooked well at this price point and it is a good lunch dish.  ~  7/10

 

 

Imported Kumamoto Cheese Cake,  Kyushu Strawberries & Matcha Ice-Cream
チーズケーキ、　いちご、　抹茶アイスクリーム -
Everything seems to be imported today, including this sublime cream cheese cake which was stronger,  and isn’t the usual velvelty subtle Hokkaido or Kobe versions.  Kyushu and Kumamoto versions are more straight-forward and convincing in direct flavours.   Downed this in no time before leaving for my meeting afterwards..   ~  8/10

 

 

 

Price:  $350 + 10% Per Person  (Preview Tasting of Kumamoto Menu, served until May 2014)
Score: ♕♕♕♕ to ♕♕♕♕ 1/2

Opening Hours:
Sun to Thurs -   11:30am - 01:00am
Fri to Sat – 11:30am – 02:00am

Address: 銅鑼灣希慎道33號利園商場一期4樓
4/F, The Lee Gardens, 33 Hysan Avenue, Causeway Bay, HK
Ph:  2787 3688