順利粥品 - Unique Rice Cheung Fan & Dependable Congees

 There are two congee shops within this Cooked Food Centre in Chai Wan.  順利粥品 is the more famous of the two,  although both shops are unique in their own sense.   Their congee here will beat 90% of famous shops out there including over-hyped places like Sang Kee or Mui Kee,  at least the white congee base here doesn’t use too much pork bones,  seasoning or MSG.    A congee should be able to taste the rice itself.

 

 

Most Congee Shops in Hong Kong carry a Sponge-like Cake -
This is traditional from Cantonese influence.

 

 

The Menu is mainly Chinese I believe -
You can always order first as really can’t go wrong,  then translate it afterwards.  At least the prices are so reasonable. 

涼瓜炒蛋腸粉 – Bittermelon and Scrambled Eggs Cheung Fan $15
The skin was smooth and translucent thin,  the inside filling was aplenty and all tasted natural without MSG traces.   This was better than my last 2 times here in fact…      ~ 9/10

 

皮蛋瘦肉粥  Century Year Old Eggs with Salted Pork Congee -  $16
This also improved.  Now it is pure rice flavour and no MSG,  and the texture was silken soft,  but without using artificial starch to thicken it.  Very satisfying and as said better than many super famous shops.   This together with the Cheung Fan entices me back so much.   ~ 8/10
*It is worth noting that during Lunch Time,  everybody else comes for their rice dishes instead.

 

Price:  $31
Food:   ♕♕♕♕ 1/2

Address:  柴灣漁灣邨漁灣街市大廈1樓1號檔
Yue Wan Estate Wet Market,  1st Floor Shop 1,  Chai Wan,  HK
Ph: 2558 1971

Canton Pot - Trendy Hotpot Spot in Mong Kok, with a Beef Chart and Creative Items

 Everyone around says this newish Hotpot spot is very unique with some of their items,  and there are many Beef cuts from America,  Local,  Australia to Japanese Wagyu.   We made an impromptu decision to have dinner here,  except I was running at least an hour late.   So be aware that some of the below Photos are not full portions shown.  

 

 

Arriving at Canton Pot -
1st visit here.  Quite frankly I am not a Hotpot person,  with one exception.
If they have unique Items I can’t buy to do it at home instead.

 

Mixing my own Sauce -
It’s mostly Cantonese the ingredients available.
Unlike at say 三希樓 San Xi Lou which has more Sichuan Spices.

 

 

My Vegetables Pot -
I usually eat Veggies first for hotpot.  The clearer soup brings out the Veggies flavour,  plus it won’t soak up the melted meat fats afterwards!! 

 

 

Yellow Fungus -

 

 

Morel and Pork Dumplings – $108 6 Pieces
The recipes change seasonally slightly.  This was excellent !
The skin held up to the boiling whilst waiting for the pork to cook inside!

 

 

Crab Tomalley & Crab Roes in Shrimp Balls – $138
Very good flavour.  The balls here are subject to season and I noticed some of what we ate,  differed slightly from what people previously ate.

 

Daily Mixed 3 Mushrooms – $118
Today we have Yellow Chanterelle,  Shimeji and Shiitake

 

 

An Assortment of Mushroom Pouches,  Gluten Puffs, Bamboo Pith,  Beancurd Sheets,  Eringi Mushrooms,  Tofu and Vermicelli - 
Sorry I didn’t order this so not sure if its a Rack Set or ordered A La Carte.  I checked and all individual items are $38 each.

 

Had 2 Pots with 3 Flavours – Some are Chili

 

Chili Brown Crab with Chicken Hot Pot Base – $388
It comes with a whole crab.  Sweetish soup,  depends on if you boil down the Crustacean flavours for at least 90 mins as I always say…  There are a few tricks to it.   Next time let me try making this again and see if flavour changes or not as experiment : )

 

There is a Beef Chart -
As mentioned,  from Australia,  America,  Hong Kong local to Japanese Miyazaki Wagyu. 
Actually checking back on the Menu,  many of the secondary cuts are very reasonable,  starting from $138 for 170g for a few items.

 

 

American Beef Chuck Meat – (Already half eaten)  $198 266g
This was good but I think I only tried 1 or 2 pieces haha

 

Hungarian Mangalica Pork Collar Meat – $318 170g
Again this is not the full portion,  some has been eaten already.  I always love this pig and the flavour was strongish here.  A bit pricy but worth a try in a hot pot context – albeit may be order a clear plain soup to maximize the hair boar’s taste.

 

芒果楊枝甘露 Mango and Pomelo Sago Soup – $58
Yuzu & Aloe Vera Cold Pudding – $58
Green Mung Bean Dessert Soup – $58
Too full by now,  and I am glad we ordered so many rare Chinese mushrooms and vegetable dishes.   It feels less heavy after eating it plus unlike what I read some others said,  I actually think the prices here are on average cheaper than many older hot pot places,  albeit we didn’t over kill by ordering too much to finish.   You can check their latest Item Prices here:   http://goo.gl/v38TIl

 

 

Price:  $350 + 10%  Per Person  (Note I saw others say its $500 each,  guess depends what Beef cuts and how much they ordered.)
Food:   ♕♕♕♕♕

Address:  旺角廣東道1131號香港旺角薈賢居2樓
L’Hotel Mong Kok,  2nd Floor,  1131 Canton Road,  Mong Kok,  Kowloon,  HK
Ph: 3968 7888

Ebb & Flow, The Pullman Parklane Hotel - New Coffee Place and Tapas Area in this Hotel. Good for re charging your Phones and Laptop.

 I ate a lot more dishes here but somehow accidentally deleted some photos via a phone touch when copying them, sorry about that.  This place is revamped under the Pullman Hotel Group,  and since this is close to my homes,  I used to eat at the Ground Floor Bar area here which was one of the first best bars in HK side,  I spoke to a few friends and am glad they remembered it too.   The Ebb & Flow here is a new concept:  I think the prices are probably a little too steep expensive nowadays but I guess for a hotel Context,  it is probably expected and at least you can work here like a Mobile Office and they provide electrical charge everywhere.  Great idea..

 

 

Vietnamese Prawn Spring Rolls – $88
Overall decent especially with the fresh prawns.   The fish sauce is too safe,  it can handle more chili to leave a lasting impression if you ask my opinion   ~ 7/10







Penang Laksa – $178
When I don’t see the Torch Ginger Flower,  Calamansi Lime and Mint Leaves,  I knew this was a Curry Laksa Coconutty version instead of Penang Nyonya Assam Laksa.  The techniques are just different especially for someone who used to live in Malaysia,  I really do feel it.  As a Curry Laksa,  I still think it needed the Sambal sauce,  Calamansi lime and some Mint though.  It is a signature of any Laksa type in Penang area.  At least it had the correct two types of noodles.  Getting there but pricy though  ~ 6/10

 

 

Malaysian Satay – $78
Scallops with Lime Teriyaki $88
Fried Camembert Cheese $68,  
also the above covered Vietnamese Prawn Spring Rolls $88
The Satay was grilled well.  The Scallops were huge and came with a slightly meaty veal-stock and onions like sauce.  Overall it was likeable.  The Fried Camembert may be we took photos for too long and became hardened a little bit however.  I personally like the Beef Satays the best  

 

Matcha & Adzuki Red Beans Eclair – $38
One look at the surface glaze and I knew I wasn’t going to touch it much.  It just wasn’t the right shininess and texture.  Sorry as a Francophile and Pastry person.    Oh well,  I have my own interpretation of life,  and I hope you respect it too. : )   The Coffees and Teas here were very good though,  but like I said I accidentally deleted the photos.  Will go back soon and update here !

 

 

 

Price: $250 to $350 + 10%
Food:   ♕♕♕♕


Address:  G/F, The Park Lane Hong Kong, 310 Gloucester Road, Causeway Bay
銅鑼灣告士打道310號柏寧酒店地下
Ph:  2839 3377

Angelini - New Italian Chef at the Kowloon Shangri-la

 The new Italian Chef’s family name  is also called Angelini by chance here at Angelini.  He is really into his Pasta dishes,  I would say he would be the right candidate to become the next Pasta King in HK.  The 1st experience of his food was during the re-opening Ceremony and the 2nd time around,  it was thanks to the Hotel’s Invitation as a Preview tasting event of their new chef’s creations.   Actually to draw a comparison,  I think Marco Polo Hotel’s Cucina with their equally new Chef Delzanno was also quite Visionary with his Italian food concepts.   And GOLD by Harlan’s and Penthouse are right up there as well in terms of food quality but with a slightly American slant,  yet who can in details quantify the discrepancy between their quality vs 8 1/2 Otto e Mezzo or CIAK receiving 3 Michelin Stars or 1 Michelin Star in comparison?   Even the so called World’s Top 2 Italian restaurant I went to Osteria Francescana only recently got upgraded to 3 stars and in hindsight,  that was very artistic although the taste was half-half too.  And even NOMA remains at 2* as a rating all these years.  It can be just a joke sometimes,  but I am here to change the game if I can allow myself as a foodie:  http://www.hkepicurus.com/2014/06/osteria-francescana-modena-italy.html

AS a side note,  why isn’t AMBER Michelin 3* worthy when it totally is right up there?  Even if their dessert mignardises are way too sweet but the food concept is just great always..

 

Italian Mineral Water -

 

 

Romantic as a Setting -
The Angelini Restaurant is perfect for a marriage proposal.   Just saying

 

Entrance Door -
The ambiance is better than my photo captured,  I just don’t want to tune the photos again for the Nth time…  hehe

 

Bread Basket and Entrance -
The Olive oil has changed from the past.  There are also 3 diff types of Salts.  The Grissini and Bread have also been upgraded recently and taken on a renewed look…  Loved all of them  8.5/10

 

 

Grapefruit and Orange juice -
Freshly squeezed.  I don’t normally comment on juices but I have to say this was brilliant and carried really fresh flavours.    I ordered 2 in the end to confirm.

 

Fresh Burrata Cheese on Toast -
For some reason I was adamant that this was a sheep’s cheese tonight like a Ricotta.   I appreciate the Hotel for verifying afterwards it was still a Burrata,  it tasted quite strong so its a good thing!   ~ 8/10

 

 

Piedmont Fassone Beef Tenderloin Tartare with Puffed Rice Puffs -  $220
Shallots ,  Pine Nuts,  Carrot,  Wasabi Mayonnaise from the tube.  This Italian Beef is well known for being served raw,  I have had this many times in Italy and in HK context.  I have had it at il Milione,  Nicholini’s, Tosca and more in HK too.   However I found the performance here was surprisingly as good as the ones I ate in Italy,  one of the rare occasions when the Beef flavour sang out.  Actually this is a very specialty beef in Italy itself and almost designed for this purpose  ~ 8.5/10

 

 

Scampi, Pineapple,  Cucumber,  Lime,  Watermelon  - $340
This had the Scampi long claw too,  interesting.  I liked this as it was fresh fishy and the Claw was scissored and intact.  Attention to details.  Its quite Mediterranean in spirit  ~ 8/10

 

 

Cannolo Red Sicilian Red Prawns,  Avocado,  Green Apple and Yogurt Sauce – $280
This was a bit salty.   I don’t know why but I always see this concept appear in Spanish Cuisines too lately.   Which,  back in the days Spain,  France and Italy were to me all of the same Roman Catholic background so I am not fussed.  I expected some Red Prawn reduction and less saltiness.  On the positive side the red prawn flavours was singing out itself…  I just think it needs less salt somehow even comparing to Roman salty dishes ~ 7/10

 

 

 

Spicy Goose Liver Terrine,  Wild Berries and White Balsamic Vinegar – $280
This was strongish albeit slightly dense.  I like the idea of the White Balsamic Vinegar though as it was unique.   I think the terrine could be whipped up more as a texture.   ~ 6.5/10

 

 

Tagliolino Classico al Tartufo Bianco,
Alba White Truffles Pasta – $598
The pasta was done on point again and I didn’t post all my pics from here,  sorry.   As for the White Truffle,  it was good too but I guess this isn’t Europe.   It just isn’t as evocative in the aroma in Europe but still decent.  ~ 7.5/10

 

 

Black Truffled Pasta with Cheese -
This was as good as it gets.  Even the Black Truffles were aromatic and the pasta cooked well..  !  Great Pasta too.  Really loved this dish,  way over that some other famous shops in HK!  9/10

 

 

 

Signature Black & White Seafood Pasta.  Al Cartoccio style or parchment Pappilote -
Signature Dish here apparently and made with 2 pasta color types.  I loved the base of this seafood sauce,  although for the price point I think it could be slightly bigger even as a Primi Course.   Great Seafood flavours though especially with the Clams jus..  Sorry I am just being frank  ~ 8/10

 

 

Italian and Japanese Hokkaido Sea Urchin for the Risotto -

 

 

Italian & Japanese Hokkaido Sea Urchin Pasta with Black Truffe  -
My 2nd time having this.  This time was more intense but chalky harder. 
I liked the texture of the rice although it was quite black truffle-y,   meaning the sea urchin side was more subtle.  I guess that is life,  do you prefer more Black Truffles than Urchins?  ~ 8/10

 

A Red Wine by Frescobaldi -
A predominantly Merlot based red.   A Famous brand and trusted.
Slightly new French oaky and Sommelier was friendly.

 

 

Savory Style Dover Sole with Fried Bone – $480
This was just okay.  The fish was a little bit too strong in its flavour, which,  was totally unexpected as its usually quite sterile.   From another angle,  this might be Chef Angelini’s strong point as he managed to make this stand out but I beg to differ,  it really was too strong in flavours unless you wash it down with a white wine.   Although the bone was fried too,  reminding me of Japan Cuisine somewhat!   We all somehow agreed this fish dish was strong and too expensive for the portion   6/10

 

 

Wagyu M8 Meat Sirloin with Parmesan Cheese and Bone Marrow – $590
Cooked well.  Loved the presentation of this.  However I think the bone marrow portion should be bigger to make a bigger impact.  I certainly didn’t received much of this after sharing this dish : )  ~ 8/10







Coffee Crusted Pork Tenderloin,  Foie Gras and Mustard Sauce – $460
This was interesting as the pork was cooked to medium pink by default,  which I can of course accept,  but I believe not many Chinese normally do as they suck ass usually.  This was lovely to me.  ~ 8/10

 

 

Honey Pigeon Breast,  Tempura Pigeon Leg,  Cous Cous and Balsamic Vinegar Salad – $480
Once again both were cooked to closer to rare.  The mineral and myoglobin blood taste was retained.  This taste really depends on the individual,  for me,  I can accept it but I think it depends on the weather as well.  The more Wintery it is the more I desire such a dish!  ~ 8/10

 

 

 

Meringue Drops,  con alla Crema Mandoria sauce Almond Cream,  Salted Caramel – $9
This was fun.  

 

 

Gelati e Sorbetti -
I was saying this was quite already pushing the limit for HK.   Pear sorbet was really nice.  Loved the Combination of milky Gelato e Fruity Sorbetto.

 

Burnt Tiramisu.  This was so good and inventive -  9/10 
I love traditional style Tiramisu too,  but this one was more pushing the limits

 

 

 

Affogato -
A variation.
With popping candies in-between.   But still carrying a Coffee Espresso base to be true to the spirit.

 

 

 

Mille-Feuille Pastry -
It is nicely done and well layered indeed.  Quite Thoughtful in hindsight and with multiple Chocolate playings.  I did mentioned a couple of places above,  like Nicholini’s,  even Pirata,  here at Angelini’s,  Harlan’s by Gold,  Cucina at Marco Polo.   All of these are under appreciated,  but to me they are always right up there.   (At least under my standards hehe)
- 9/10

 

 

 

Price: $1200 + 10%
Address:  尖沙咀麼地道64號九龍香格里拉大酒店閣樓
Kowloon Shangrila, Kowloon
Ph: 2733 8750