tag:blogger.com,1999:blog-57895967792010185092024-03-14T11:49:19.531-07:00Cars, Food and the Ladies of Hong Kong & Macauby HK Epicurus 香港美食-伊比Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.comBlogger931125tag:blogger.com,1999:blog-5789596779201018509.post-15301822933009849642018-03-20T12:50:00.000-07:002018-03-26T11:40:23.356-07:00Le Boucherie Francais [Hong Kong] - French Steak House & Wines, a Novelty of its kind and Almost Affordable<div style="text-align: justify;">
<b><span style="font-size: x-large;">T</span></b>here has been an influx of French shop openings lately in Hong Kong! One could only speculate that this stemmed from and is related to the 0% Wine Tax policy the HK Government has imposed on Wine Imports these days, creating many jobs and apparently there are closer to 30,000 French expats currently working and based in Hong Kong, and some are also working up in China as well! This could only spell good news for our Culinary City, and some of the best of the best French ingredients are now available in our City gradually. Le Boucherie Francais in Wanchai just opened about 2 months ago and their French Beef butchering technique and prices are decent, around $58 to $88 dollars per 100g, and butchered in the traditional French ways. A Picanha steak cut on the other hand here is probably more Brazilian inspired, but nowadays also trendy popular in France and is also served as a Prime Rump Cap cut at the Michelin recommended Atelier Vivanda from Paris and in Hong Kong nearby as well to here.. It all depends on how well you know your steak cuts, and whether you can pick your own fav choices..</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nmdN5GutrnkXa75JEjiibwiF2B-6S8I5xirtPUpLEc4-fkx7mR3HEgXeO1ktvk0VDzJm-dgqT8yDHgwrK27dcBU0cT6HEcKiYx5FR6dvUCv6wUw0gD72KPX2y5-0rfg-KlJp4VYwLBnb/s1600/IMG_1590.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nmdN5GutrnkXa75JEjiibwiF2B-6S8I5xirtPUpLEc4-fkx7mR3HEgXeO1ktvk0VDzJm-dgqT8yDHgwrK27dcBU0cT6HEcKiYx5FR6dvUCv6wUw0gD72KPX2y5-0rfg-KlJp4VYwLBnb/s400/IMG_1590.jpg" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVJ0HWM8jIgJcOfl3Gyx41oiodpS9KVEm-RZ0Ke6ZHSu7IVHzKB4s-ReugrnmJzJqOT7h4Ux5wJhX-JqbJYJRTxSRSimUALYrsRzWVgoCtSMoVbsiKnkYVrA1bM_c5nakAzNztns-WB5D/s1600/IMG_1589.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVJ0HWM8jIgJcOfl3Gyx41oiodpS9KVEm-RZ0Ke6ZHSu7IVHzKB4s-ReugrnmJzJqOT7h4Ux5wJhX-JqbJYJRTxSRSimUALYrsRzWVgoCtSMoVbsiKnkYVrA1bM_c5nakAzNztns-WB5D/s400/IMG_1589.jpg" /></a><br />
<b>A Variety of Appetizers & Meats from mostly Beef, Veals, and Lamb -</b><br />
The meat cuts and preparations are very typically French from their own individual regions. There are also French Mangalica pork ham, which is usually associated with Hungarian Black Pigs, but were historically from France in DNA. You may also find a Caillette meat loaf on the menu, which traditionally is made with Caul's fat wrapping, but here is made with Spinach leaf wrapping around the meat instead and a healthier alternative.<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_406jROTLDcuOd0GNszViIiTdWV3ZLj1R_Mtjuf8dWuQPXsfKQ5MSJiuSBW5MnRlmy_marzlBSSa5CJ_h2pkqw4tRVGHgbhgirg7n3HM8rMRoO3SuTs6WUrEklj8QYmSJY04V7dFr7KN/s1600/IMG_1591.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_406jROTLDcuOd0GNszViIiTdWV3ZLj1R_Mtjuf8dWuQPXsfKQ5MSJiuSBW5MnRlmy_marzlBSSa5CJ_h2pkqw4tRVGHgbhgirg7n3HM8rMRoO3SuTs6WUrEklj8QYmSJY04V7dFr7KN/s400/IMG_1591.jpg" /></a><br />
<b>Domaine Giraud Chateauneuf du Pape from Rhone Valley -</b><br />
By the glass, HKD $130. Great quality and by the bottle it's around $900+ HKD. Around 400% mark up though. I actually expected better value here, but people will pay for this anyway, but not for me permanently except on the Special occasions... <br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRFaU06RDeFBNj2StngidZr9hkc0cJ4icmFip8Cj7CVEv5aLf4VNzsB7HbhtZaHrpf8s9uc7IZq-6SKYcDZRJd6Ikao3tKvBwd46TolD_M7N_Mm3PbUyoBpJ0HGfbO_b0EYk9pzunmJou/s1600/7516832416_IMG_3627.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRFaU06RDeFBNj2StngidZr9hkc0cJ4icmFip8Cj7CVEv5aLf4VNzsB7HbhtZaHrpf8s9uc7IZq-6SKYcDZRJd6Ikao3tKvBwd46TolD_M7N_Mm3PbUyoBpJ0HGfbO_b0EYk9pzunmJou/s400/7516832416_IMG_3627.jpg" /></a><br />
<b>Bavette d'Alloyau Skirt Steak - HKD $58/100g</b><br />
In French, Bavette steaks are either divided into a 'Skirt' steak like this one here, or the redder leaner Bavette 'Flank' steak. The nearby gamier muscle of Hanger steak is called an Onglet. The Bavette d'Alloyau is nowadays highly prized due to its marbling, good flavors, despite being thinly butchered, just like the Onglet Hanger steak cousin or the above mentioned Picanha Rump cap. This is just the French interpretation nowadays, and I am sure the Americans, British, Koreans, Chinese, Japanese, Australians, Argentinians, etc will all take a different approach to its preference. At the end of the day, this was what I wanted to order tonight. Especially when the Hanger Onglet today seemed to be on the narrower girth side this night, which I didn't think would be converted that well from instinct on their pans used. This Bavette d'Alloyau Skirt steak this night was cooked well, but slightly lacking some flame grilling aroma from the pan-searing method. But it is still enjoyable... just not maximising its potential enough yet. ~ 7/10<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOf-Xt0ES1eUtQHKcHOGHWCvJAsBa3jKnMb3YycrHVTYKBARoK2rBFr4dOU5rm4HXGuX0GijcLeOocrB_Y9rS3o3vL8KGoKxpwoZIJAbNN5B-uEzmi3v1WDudWKgPTl-hjqwGO8rWURELw/s1600/IMG_1594.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOf-Xt0ES1eUtQHKcHOGHWCvJAsBa3jKnMb3YycrHVTYKBARoK2rBFr4dOU5rm4HXGuX0GijcLeOocrB_Y9rS3o3vL8KGoKxpwoZIJAbNN5B-uEzmi3v1WDudWKgPTl-hjqwGO8rWURELw/s400/IMG_1594.jpg" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_35QoITwUyUAn-sgwbr4ZYy6qgSQku7f8WJPNt8u-d1tlsE0vI_UiJf-vhMT_DGfTI4WzEhCAYj9WWHz_X_lMWoTfeHzFJoFIO6qYM9RG8OyVuAMHQXYoGxXPV6g-_GAIl6-D3m5Y_ERF/s1600/7516832416_IMG_3632.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_35QoITwUyUAn-sgwbr4ZYy6qgSQku7f8WJPNt8u-d1tlsE0vI_UiJf-vhMT_DGfTI4WzEhCAYj9WWHz_X_lMWoTfeHzFJoFIO6qYM9RG8OyVuAMHQXYoGxXPV6g-_GAIl6-D3m5Y_ERF/s320/7516832416_IMG_3632.jpg" /></a><br />
<b>Bavette d'Alloyau 200g for HKD $116 -</b><br />
Add on top another $50 for grilling in house. Still very reasonable. Even if it is not a Steak Frites concept with Fries included ..<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWyEJGvekQlYzzO3Y_HSdpNMDZ8HR6KefbooTTM_QdXqtIC2uQDfNPgBzwfbwRuNuJ8buLjLljQT7xUw4iDekQYb9zFEmvcX8ZidB6eZIyVEO_4AW7fjUWv85wgFubDlkBFcnNkZBj4YR/s1600/7516832416_IMG_3625.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWyEJGvekQlYzzO3Y_HSdpNMDZ8HR6KefbooTTM_QdXqtIC2uQDfNPgBzwfbwRuNuJ8buLjLljQT7xUw4iDekQYb9zFEmvcX8ZidB6eZIyVEO_4AW7fjUWv85wgFubDlkBFcnNkZBj4YR/s400/7516832416_IMG_3625.jpg" /></a><br />
<b>Gratinated Potato Dauphinois - HKD $70</b><br />
A typical French potato starchy side serve to a Beef Steak, apart from the Frites potatoes, which requires an oil fryer. This was done really well and lovely, with a creamy texture. It's a little bit optimistic on the pricing side, just likes their wines.. But I guess the reasonable Steak prices make up for it somewhat. All in all, a meal like this costed me around the $380 mark per person. So it is still quite reasonable, and I would be back. And also would be coming back for their other Cold appetizer items and cheeses... My only smallest of all gripes is that I think their Wine prices could be lowered slightly to be fairer, I mean, we are all here to drink more Wines than to Eat to be merrier, aren't we all? (Well not so me, coz I don't drink much, but I am thinking for everybody else coming in trying to have a good time here!!) </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<br />
<br />
<br />
<br />
<b>Price: HKD $380 Per Person with 1 Glass of Wine</b><br />
<span style="color: orange;"><b>Food: ♕♕♕ 1/2 to ♕</b><span style="background-color: transparent; color: orange; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b>♕</b><span style="background-color: transparent; color: orange; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b>♕</b><span style="background-color: transparent; color: orange; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">♕</span></span></span></span><i></i><u></u><sub></sub><sup></sup><strike></strike><i></i><u></u><sub></sub><sup></sup><strike></strike><b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /><br />Address: G/F, 5-7 Swatow Street, Wan Chai<br />灣仔汕頭街5-7號地舖<br />Phone: +852 21727686</b><br />
<br />
<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com22tag:blogger.com,1999:blog-5789596779201018509.post-83125918818797605802018-03-12T11:23:00.000-07:002018-03-26T11:40:56.746-07:00雅吉 Aji [MGM Cotai, Macau] - Opened by Maido, Pellegrino's No.1 Restaurant in Latin America & No.8 in the World<div style="text-align: justify;">
<b><span style="font-size: x-large;">C</span></b>hef Mitsuharu Tsumura of MAIDO in Lima, Peru, is currently voted as the Top No.1 Restaurant in Latin America in 2018, and also placing a highly No.8 in the S.Pellegrino's World 50 Best list. Recently during February 2018, MGM Cotai Hotel and Casino finally opened the sister shop to Maido, called 'Aji' on this side of the world in Macau. Aji means Chili in the native language, as well as Flavor in Japanese, reflecting on Chef Mitsuharu's Peruvian x Japanese heritage. Over here at Aji Macau, the Chef and team is also serving the Nikkei Peruvian-Japanese cuisine, and there was so much anticipation that I came here twice myself last week. Rumor has it also that Chef Mitsuharu might open another restaurant in Japan soon, which could also well be in the proposed MGM Casino Complex in Osaka side...</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucYJNlRKzcb7h5W3OjEDSI6_bXscCFaj0gbykdRuBB9lGe9TTvogumZOwJe1dswEnOItFEVLwf68qTcpxaaECAelRQTxJYqYGvZdD3UNcqslCANHRill7332iLSGNhCPNXAkeWk9HcBKY/s1600/7585924592_IMG_2896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucYJNlRKzcb7h5W3OjEDSI6_bXscCFaj0gbykdRuBB9lGe9TTvogumZOwJe1dswEnOItFEVLwf68qTcpxaaECAelRQTxJYqYGvZdD3UNcqslCANHRill7332iLSGNhCPNXAkeWk9HcBKY/s400/7585924592_IMG_2896.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Mushrooms & Green Asparagus with Curry -</b></div>
<div class="separator" style="clear: both; text-align: center;">
A simple but nice starter. Which I ate twice here..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
<b><br /></b></div>
<div>
<br /></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASuSCWs6jdoC10Dh2Vmkj3n3n4KoUC-7rNtORERqhjPCVkdhzy39b9hUM6lVb4hyF4UYJLdKOpr5IG4O3ZgtH-ox0DLelDR5u0crNYYaLirk3_IAfjp2v-HGPXbf3tVdBqy1JWg2uoifK/s1600/7585924592_IMG_2920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhASuSCWs6jdoC10Dh2Vmkj3n3n4KoUC-7rNtORERqhjPCVkdhzy39b9hUM6lVb4hyF4UYJLdKOpr5IG4O3ZgtH-ox0DLelDR5u0crNYYaLirk3_IAfjp2v-HGPXbf3tVdBqy1JWg2uoifK/s400/7585924592_IMG_2920.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Octopus Pulpo Antichucho, on Peruvian Causa-style Purple Potato & Olive Emulsion -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This is a Peruvian grilled street snack concept, but combined together in an elegant fashion, together with the Causa potatoes. Crispy from the charcoal grill and aromatic, this got off to a flying start ~10/10</div>
<div class="separator" style="clear: both; text-align: center;">
<b></b><b></b><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianaWb7a0NKmUygyZmnJ_Vh6d38_25CcHwhyphenhyphenqar31yQ9Heh_KAqtcOG9fHNhHV3lS55I2XLc8Ag15S_D0DBAC0eP4EHYOUyK691sSJJU6u0Ekb_5G0uXRuChjATY0LI2TYt2MdDgXj31Ex/s1600/7585924592_IMG_2902%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEianaWb7a0NKmUygyZmnJ_Vh6d38_25CcHwhyphenhyphenqar31yQ9Heh_KAqtcOG9fHNhHV3lS55I2XLc8Ag15S_D0DBAC0eP4EHYOUyK691sSJJU6u0Ekb_5G0uXRuChjATY0LI2TYt2MdDgXj31Ex/s400/7585924592_IMG_2902%25281%2529.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Usuzukuri 薄造りof 平目 Hirame Sole today.<br />Shipped in from Japan side, Peru Rocoto Chilli, Tomato Concasse, Garlic Chips -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Upon asking some questions, apparently the Seafood here are mostly imported from Japan, but the Scotland sourced Razor clams I spotted too. But almost the rest of the ingredients are imported from Peru directly. The base ponzu like sauce with a twist, was spot on.. 8/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1G6C2duYYx7uWvLRbxUP8zinkz9VILepk6a7BmylHnOUpEXLHTPJp6jfs-ipeH-aVMMRSxL9QjDIo0qKsGz0rrQcYy1J2isHqxvpasCLAvDbCCvL6x21WrzgfsJ_Fxs2qgLFJBD6GJ6g/s1600/7585924592_IMG_2904%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1G6C2duYYx7uWvLRbxUP8zinkz9VILepk6a7BmylHnOUpEXLHTPJp6jfs-ipeH-aVMMRSxL9QjDIo0qKsGz0rrQcYy1J2isHqxvpasCLAvDbCCvL6x21WrzgfsJ_Fxs2qgLFJBD6GJ6g/s320/7585924592_IMG_2904%25281%2529.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Wagyu Beef Sushi with Quail Egg, injected with Ponzu - MOP 98</b></div>
<div class="separator" style="clear: both; text-align: center;">
A very Nikkei style Peruvian-Japanese dish. Great for weekend brunches too ! Here you can taste the Wagyu Beef properly and the Egg Yolk has a gel consistency, which fits the nigiri more ~ 8.5/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGnG5wD_4iXyUZBfJn7JfQTCdn1lWUDeKBgRldbL6Btd6wDHCpCAXhM6ixfj0xYqcCq7J-QmtEwX4kYGD1XfGDHlp3lQj69UnhMQjIkI3eVLFHFX4UUQJAzS9YrCopujoh0pzv3Dsv0eL/s1600/7585924592_IMG_2901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1389" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGnG5wD_4iXyUZBfJn7JfQTCdn1lWUDeKBgRldbL6Btd6wDHCpCAXhM6ixfj0xYqcCq7J-QmtEwX4kYGD1XfGDHlp3lQj69UnhMQjIkI3eVLFHFX4UUQJAzS9YrCopujoh0pzv3Dsv0eL/s400/7585924592_IMG_2901.jpg" width="346" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74_563MwBnUnkZWwhBIzh27cEFTzC-_rvRjf05lpWk6tx1RTrz6BbEevkkfYarBzhCDgcydWk47o7ixe6FgmldbSo5WqxhZD7GXYTl4OpOASeXiooTh2Cyt4MboziaMRUFfASD4zfNS_E/s1600/7585924592_IMG_2919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74_563MwBnUnkZWwhBIzh27cEFTzC-_rvRjf05lpWk6tx1RTrz6BbEevkkfYarBzhCDgcydWk47o7ixe6FgmldbSo5WqxhZD7GXYTl4OpOASeXiooTh2Cyt4MboziaMRUFfASD4zfNS_E/s320/7585924592_IMG_2919.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>秘魯牛心片 Anticuchos de Corazón inspired Peruvian Grilled Ox Heart Tiradito.. with Lentil Ccapchi, Avocado, Spicy Oil & Ponzu sauce MOP $138 -</b></div>
<div style="text-align: center;">
<b></b>There were options of either the Ox Heart, or a Sweetbread nigiri item. I opted for the Ox Heart this time, because it is also a popular street snack 'Anticuchos' concept in Peru, but this time it was made into an almost Japanese cold appetizer dish but using the same concept. ~ 7.5/10</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj43xZcRInq7dOJ0EDDweJh3kATipOhGNWt5iV-eVK173zhjYVUNHPTLLPPBlBGTx3wxSgKn7O1OCbUW1pSq4W4K-dQjbfKaMhLEw6vciVVsEgbQdpqWHH1xMW0tRKOD15ckpKeatcSakL/s1600/7516797456_IMG_2949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj43xZcRInq7dOJ0EDDweJh3kATipOhGNWt5iV-eVK173zhjYVUNHPTLLPPBlBGTx3wxSgKn7O1OCbUW1pSq4W4K-dQjbfKaMhLEw6vciVVsEgbQdpqWHH1xMW0tRKOD15ckpKeatcSakL/s400/7516797456_IMG_2949.jpg" width="300" /></a></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hzn_rXCQ6teU0mLba_qGjTr_cmJ94sq0CvdOkbxxw_Ta_-zaGgi7RfIzQcQRDeY1P7OGHZUQ-00PMDwV0Iz-c0qLHbvOxV1OeN_QMtkiNr_ANipY47pUWhIRUIbfIO-F9OTFcr4Z-u4j/s1600/7516797456_IMG_2951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hzn_rXCQ6teU0mLba_qGjTr_cmJ94sq0CvdOkbxxw_Ta_-zaGgi7RfIzQcQRDeY1P7OGHZUQ-00PMDwV0Iz-c0qLHbvOxV1OeN_QMtkiNr_ANipY47pUWhIRUIbfIO-F9OTFcr4Z-u4j/s400/7516797456_IMG_2951.jpg" width="300" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qJchjKTT5Nb2JAhYyJAiBDNZVV11ERpd5xjwaQbcKTRb7AkXMlBVC5K5NPizsTbcj7KP6A5CwDvTLeQjFSD3sLYLNAJ9-KtwjfwIpgcoH42r4F7E8YDsLxCzADfY-Mld8Tujjy2U3PRZ/s1600/7516797456_IMG_2955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qJchjKTT5Nb2JAhYyJAiBDNZVV11ERpd5xjwaQbcKTRb7AkXMlBVC5K5NPizsTbcj7KP6A5CwDvTLeQjFSD3sLYLNAJ9-KtwjfwIpgcoH42r4F7E8YDsLxCzADfY-Mld8Tujjy2U3PRZ/s320/7516797456_IMG_2955.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Aji Amarillo Cebiche, with Tiger’s Milk, Sea Urchin, Abalone, Cancha Toasted Corn, Cebiche Jelly, Calamari & Prawn, Avocado & Aji Amarillo Chili Nitro. MOP $198 - </b></div>
<div class="separator" style="clear: both; text-align: center;">
A nice concept and a twist on the Peruvian Cebiche, which that is also available here. Truth be told, I thought the liquid nitrogen Tiger’s Milk and Aji Amarillo was quite freezing cold, and numbs your senses slightly for customers to really detect the Fresh Seafood sweetness underneath! I did therefore wondered if I might prefer this to be served with a lesser-temperature contrasting, just a normal Tiger’s Milky sauce lining the bottom! ~ 6.5/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIqWEFdFeA1CSxLXA37lQ6m4ajyBPeQqorXp0YMcgr8xWBGHMLbaTp08rtxolKSfEa2_uu9xkPkalWxIPHNe-AmUPAd27GotzHX0GpjuNw74HPZWBwYsN1NU6s_bCtEpg2Y-OJJyIyMNN/s1600/7585924592_IMG_2926%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIqWEFdFeA1CSxLXA37lQ6m4ajyBPeQqorXp0YMcgr8xWBGHMLbaTp08rtxolKSfEa2_uu9xkPkalWxIPHNe-AmUPAd27GotzHX0GpjuNw74HPZWBwYsN1NU6s_bCtEpg2Y-OJJyIyMNN/s400/7585924592_IMG_2926%25281%2529.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Crispy Suckling Pig, Carapulcra Stew Cream, Peanut Praline, </b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Yuca Root Sopa Seca noodles Chincha style -</b></div>
<div style="text-align: center;">
A Latin-Spanish inspired Peruvian dish this time, with hints of some Mexican side Influence... This was cooked really well for me, the Pork Skin aromatic, the slightly spicy Carapulcra cream worked well with the Yuca Cassava noodles. For me ‘Sopa Seca’ is also ironic in a descriptive way, coz literally it means ‘Dry Soup’, which the noodles can also come in a soupy format as well in Mexico side. The significance of this dish, Highlights the complexity of the past Colonisations and Immigrants that went in and out of Latin-America, the Caribbean’s and South America countries but remain traceable. This recipe is one of the rarer dish offerings here which isn’t Nikkei Peruvian x Japanese based, but Latin American x Peruvian x Spanish. Don’t forget that the Spaniard explorers also entered the Philippines around the same time as they did colonised Peru in the early 1520’s, within basically the same decade 500 years ago, so some recipes in this past colony definitely stretched all the way across the globe with similarities. *And then at virtually the same period, there was also the Columbian exchange as well ~ 10/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyf1bGnmrXwLxs8YXNsD-IUIUz4Hr1Wif93NSc-YpTPHILXNd77EeShdEohGdQzKaJff88iwaiXQQWHuNE1J9zctpj1LgFgBCtGclOPV37pmMcwzSEGRVtJ_9T1xpFMxHxIafSaU9ZTCc/s1600/IMG_8886.MOV" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyf1bGnmrXwLxs8YXNsD-IUIUz4Hr1Wif93NSc-YpTPHILXNd77EeShdEohGdQzKaJff88iwaiXQQWHuNE1J9zctpj1LgFgBCtGclOPV37pmMcwzSEGRVtJ_9T1xpFMxHxIafSaU9ZTCc/s640/IMG_8886.MOV" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Signature Dessert Cebiche - </b></div>
<div style="text-align: center;">
Lime Ice Cream, Peruvian Corn Powder, Sweet Potato, Aji Limo Chili Macaron,</div>
<div style="text-align: center;">
Dragonfruit & Tangerine pods Nitro... MOP $88 ~ 7/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLFKQk5YL45gfuBbGSpw4VAotbQKLg4m-6GT2rsPJzooHygMETCYPN8LYRNw1qkibPta51VzzqYf4vficrbJQioXAXeXpBVarLApKWrbHNyjn3Fh_DjOWC0tA5DH47JBRjUGMahs3_kHc/s1600/7516797456_IMG_2964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLFKQk5YL45gfuBbGSpw4VAotbQKLg4m-6GT2rsPJzooHygMETCYPN8LYRNw1qkibPta51VzzqYf4vficrbJQioXAXeXpBVarLApKWrbHNyjn3Fh_DjOWC0tA5DH47JBRjUGMahs3_kHc/s400/7516797456_IMG_2964.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>70% Ecuador-Peruvian border Chocolate, Lucuma Ice Cream, </b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Yuzu, Bahuaja nuts, Cacao Nibs & Mochis - MOP $108</b>A must order dessert here, using the currently trendy Ecuador-Peruvian chocolates, which some of them are an indigenous Cacao DNA. Lucuma is also a local Peruvian Fruit, which luckily I have access to too at home in HK. A very lovely dessert and we ate a similar version 1-2 years ago as well, also done by Chef @mitsuharu_maido ~ 9/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvzuiSrCG3pMoQKej-GfOWOfThWt06b0mYthXbu7JVj1AlnZdW6jpE4ZPSSp04R3PDHfyqwmH9gpaOhZOmhx3nmFdas67s6zBVlYEXDCGMG2tBVKKl28VpFPB3VxZSNF_KbYm1u1BDWxd/s1600/IMG_9619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvzuiSrCG3pMoQKej-GfOWOfThWt06b0mYthXbu7JVj1AlnZdW6jpE4ZPSSp04R3PDHfyqwmH9gpaOhZOmhx3nmFdas67s6zBVlYEXDCGMG2tBVKKl28VpFPB3VxZSNF_KbYm1u1BDWxd/s320/IMG_9619.jpg" width="320" /></a></div>
<div style="text-align: center;">
<b>Peking Duck Sushi Nigiri - MOP 98</b><br />
I was jokingly asking the Macau and 3 Peruvian Chefs here from MAIDO Peru, if this is considered ‘ Chifa cuisine, which is the other lesser known Peruvian x Chinese cuisine we don’t often see in Hong Kong-Macau side. There are many Chinese & Taiwanese immigrants in South America too, and Chifa is more Chinese inspired in Peru. They have Wontons, and also Arroz Chaufa (Cantonese 炒飯 , or Japanese チャーハン ), which as a Hong Kong Cantonese person you would question why this concept arrived all the way here to Peru? But when I was working in South America, this was a common sight too. There is an item called Hong Kong Nasi I ate all the time, which is a South American/Indonesian/Dutch version of Hong Kong fried rice! Overall over my 2 visits to here by myself, and also this isn't my 1st time trying Maido's food, I think this meal is one of the more sensational openings for the Hong Kong & Macau food scene. But remember to book a table in advance here!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Price: Around MOP $400~600 Per Person + 10% </b></div>
<div style="text-align: left;">
<span style="color: orange;"><b>Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2</b></span></div>
<div style="text-align: left;">
<span style="color: orange;"><b><br /></b></span></div>
<div style="text-align: left;">
<b>Address: 路氹城體育館大馬路美獅美高梅GM層<br />GM, MGM Cotai, Avenida da Nave Desportiva, Coloane-Taipa<br />Phone: (853) 88062308 </b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com5tag:blogger.com,1999:blog-5789596779201018509.post-9852986361639490802017-11-15T10:02:00.005-08:002017-11-15T10:05:11.459-08:00Cafe 103 Ritz Carlton [Hong Kong] - Ecuador Republica Del Cacao Afternoon Tea <div style="text-align: justify;">
<b><span style="font-size: x-large;">C</span></b>afé 103 at Ritz-Carlton Hong Kong is constantly updating their Afternoon Tea promotions with different collaborations from around the World, and for the November 2017 period, they have welcomed the Confectioner and Pastry Chef Javier Guillen from Spain, who will work on the dessert items using the <b>Ecuador Republica Del Cacao Chocolates</b> ranging from 31-70% chocolates from Central and Southern America. If you are a chocolate lover, you may have heard that recently the Ecuador and Peruvian sourced chocolates are the hottest commodities right now, with some heirloom cocoa bean varieties only available from these bordering countries, much like Venezuela chocolates have previously dominated the high end chocolate market for a period. Here for the entirety of the November month, you can sample some of these at the Café 103 Tea set at $388 per person, or $638 for 2 persons including Drinks. Weekend surcharge is $20.</div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggV0m-0cMdHTPnK1n9dxJIFuub5HeeRwd9D5Dp44OzeM9SDQoYo4pAFXz3dPAg644YMOeLfhGu2ZaTGZ1oiHHgcJPCvLsweZG-eOwkhyUVMSi1Ez-glmY_7LaEKL3g9cbmT3tkZse86IID/s1600/IMG_2269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggV0m-0cMdHTPnK1n9dxJIFuub5HeeRwd9D5Dp44OzeM9SDQoYo4pAFXz3dPAg644YMOeLfhGu2ZaTGZ1oiHHgcJPCvLsweZG-eOwkhyUVMSi1Ez-glmY_7LaEKL3g9cbmT3tkZse86IID/s320/IMG_2269.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Afternoon Tea Set with Drinks, HKD $638 for Two Persons -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Weekend is HKD $658.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRW6oYeZWjw1CF1tYgyzI_h_EkDrvIh6z0HMuwQxhPqwe9XBrzGZeUzpHohLrDsxL8uLQaXd44QIlt1n1xeAONsMMVSgQcgVOedeQy3bqjsd5elJDkXSlx9kiWnnHIsG0d0dXnSw3ZwcIf/s1600/IMG_2274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRW6oYeZWjw1CF1tYgyzI_h_EkDrvIh6z0HMuwQxhPqwe9XBrzGZeUzpHohLrDsxL8uLQaXd44QIlt1n1xeAONsMMVSgQcgVOedeQy3bqjsd5elJDkXSlx9kiWnnHIsG0d0dXnSw3ZwcIf/s400/IMG_2274.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Scones with Clotted Cream & Jam -</b></div>
<div class="separator" style="clear: both; text-align: center;">
I have tried Café 103's Tea set a few times lately, and I believe the Scone quality has improved. It is now more spongy with less gluten, a pillowy feel which I like and more UK style aligned.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitczik2EnhfarAHVDhlbELEgxD_iYt4REQbaqnppH7AoqDMJxZ0weTAIInnQXOBobjgT8eoVgJkkknbL9IvSzrOBbkFEavLzNGepJUJ_JHGwEFrBFy-nkwLpB2C-jvvL3vBWausjuEhPUu/s1600/IMG_3093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1170" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitczik2EnhfarAHVDhlbELEgxD_iYt4REQbaqnppH7AoqDMJxZ0weTAIInnQXOBobjgT8eoVgJkkknbL9IvSzrOBbkFEavLzNGepJUJ_JHGwEFrBFy-nkwLpB2C-jvvL3vBWausjuEhPUu/s400/IMG_3093.jpg" width="368" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Ecuador Republica Del Cacao Chocolate Tea Set - Ritz-Carlton Café 103</b></div>
<div class="separator" style="clear: both; text-align: center;">
This tea set is here to stay until end of November, and with various natural Single Origin chocolates sourced from both Central America and South America, including from Ecuador, Peru, Brazil, etc. This really suits me as a pure Chocolate lover, especially for Milk to Dark Chocolate items!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRW6oYeZWjw1CF1tYgyzI_h_EkDrvIh6z0HMuwQxhPqwe9XBrzGZeUzpHohLrDsxL8uLQaXd44QIlt1n1xeAONsMMVSgQcgVOedeQy3bqjsd5elJDkXSlx9kiWnnHIsG0d0dXnSw3ZwcIf/s1600/IMG_2274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ArjCDp92FkQmX687RHMDJ61M_aQu4l8BhFXkQyw2R3urCwD6B0GLXpUZqItpCNbxrCd1fvvplmWouKEYpUidsS4kNKPLXhYtfZjv8SFmOcGelghcCzR1Jc8XBzdytzx2DSON1z4ujTf8/s1600/7527235536_IMG_9062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ArjCDp92FkQmX687RHMDJ61M_aQu4l8BhFXkQyw2R3urCwD6B0GLXpUZqItpCNbxrCd1fvvplmWouKEYpUidsS4kNKPLXhYtfZjv8SFmOcGelghcCzR1Jc8XBzdytzx2DSON1z4ujTf8/s400/7527235536_IMG_9062.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Coffee Bean with Mixed Berries,</b></div>
<div style="text-align: center;">
also Feve Cacao with Caramel Milk Chocolate & Hazelnut Milk Ganache. </div>
<div class="separator" style="clear: both; text-align: center;">
The coffee pod shaped chocolate is actually quite strong in the coffee and chocolate taste, it's definitely created for Chocolate lovers. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzjEhlu1EWUQoF4HOMW9yGNsEzftpnGavISrxUbs_m2Axp_1jfDlrolYR2s3AW4Zb8VH4ygg8dV-I4xvYWnnd8GeTo-yiOML9a6qoa5ZyQRL3rN9QZZA5-n1ue2VBVSvzetVpdE8C0p_U/s1600/7583854880_IMG_9056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzjEhlu1EWUQoF4HOMW9yGNsEzftpnGavISrxUbs_m2Axp_1jfDlrolYR2s3AW4Zb8VH4ygg8dV-I4xvYWnnd8GeTo-yiOML9a6qoa5ZyQRL3rN9QZZA5-n1ue2VBVSvzetVpdE8C0p_U/s400/7583854880_IMG_9056.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Panama Hat with Passionfruit & Banana, Almond -</b> </div>
<div class="separator" style="clear: both; text-align: center;">
Red Rose of Raspberry mousse Chocolate crunch</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDW8QwdK_pvi9cL3u_l8iBs0DRSgymyUXsrUzbwNVZ_qHL8A_2O7N1-ZnVPmW7LFNus2gaJryRplTJtRFImeyKF63-4Pfa_LZV67gEbknAs-gLJyK_gGsTpByUuVqJmmFdmdSTRh48v0XW/s1600/IMG_3094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1164" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDW8QwdK_pvi9cL3u_l8iBs0DRSgymyUXsrUzbwNVZ_qHL8A_2O7N1-ZnVPmW7LFNus2gaJryRplTJtRFImeyKF63-4Pfa_LZV67gEbknAs-gLJyK_gGsTpByUuVqJmmFdmdSTRh48v0XW/s320/IMG_3094.jpg" width="296" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Guanabana Jelly with Peanut Paste, Chocolate Mousse -</b></div>
<div class="separator" style="clear: both; text-align: center;">
The Soursop fruit is according to some research very healthy, and here only the clear juice is used from the Americans sourced fruit. Which makes this Tea Set more the exotic and unique for Hong Kong context for me.. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgR-X5L024lDXtctlTzd884w7sQzhuQIU6Xv3Lzvji1rHFjvWMoKt_Vvec-dOQofJryEFUCtQFq_acp8Taz0msPCCxdfYc2ITwJX2JXl2-1_PTbn88bD-B8MI0U6a7s8JrZpSz6ZZIj4k8/s1600/IMG_3082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1303" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgR-X5L024lDXtctlTzd884w7sQzhuQIU6Xv3Lzvji1rHFjvWMoKt_Vvec-dOQofJryEFUCtQFq_acp8Taz0msPCCxdfYc2ITwJX2JXl2-1_PTbn88bD-B8MI0U6a7s8JrZpSz6ZZIj4k8/s400/IMG_3082.jpg" width="325" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBsQgQYK3LRAtvdro1jg2pdqMlH47iy3OY_VjzBJ7t9QOw7Ay4wqmXQUzN8RS6JzxQgD_wTtac0cY12piyLFunbBQcrT8nl8pPlzOUXo4j9hU_j9HrsDb9gKYsecDcPzSHTQDo5TwzKi_/s1600/IMG_2295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBsQgQYK3LRAtvdro1jg2pdqMlH47iy3OY_VjzBJ7t9QOw7Ay4wqmXQUzN8RS6JzxQgD_wTtac0cY12piyLFunbBQcrT8nl8pPlzOUXo4j9hU_j9HrsDb9gKYsecDcPzSHTQDo5TwzKi_/s400/IMG_2295.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Azteca Chocolate with Coconut -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This Mexican symbol chocolate is fun to see and eat, plus currently in the World, the cuisines in the America's are almost up there with the Nordic and Spanish food movement!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpjarQBCmkPb32Xxrn57JbC0gCzwRRVAwJAIS4M8YP4b_6uKLXgV_eVKWojvyWOs_0yBHBEAFCt3bBjR0zl0x7ge-ibCESDPj4SIWemDGTcHGKDxbHjmeLIduKDzGi__u3FQE-lm1MsRg/s1600/IMG_2300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpjarQBCmkPb32Xxrn57JbC0gCzwRRVAwJAIS4M8YP4b_6uKLXgV_eVKWojvyWOs_0yBHBEAFCt3bBjR0zl0x7ge-ibCESDPj4SIWemDGTcHGKDxbHjmeLIduKDzGi__u3FQE-lm1MsRg/s400/IMG_2300.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>It was again a Fun afternoon up here on the 103rd Floor of Ritz-Carlton Hotel, Hong Kong -</b></div>
<div class="separator" style="clear: both; text-align: center;">
These days, with all the buzz going on around the city, you just want to pull back and chillax a bit away from it all. I am not sure how others who tried this Tea Set will feel, but personally since I have spent some time living and working in that region before, it brings back nostalgic memories and makes me want to plant a trip back to Central and South America to explore their Food Scene there again soon!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Price: HKD $378 Per Person to HKD $638 for Two + 10% (Preview by Ritz-Carlton Hotel HK)</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="color: orange;">Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕</span><br /><br />Address: 尖沙咀柯士甸道西1號環球貿易廣場(ICC)香港麗思卡爾頓酒店103樓<br />103/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui<br />Phone: +852 22632270</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com21tag:blogger.com,1999:blog-5789596779201018509.post-68921963438348946692017-11-07T10:40:00.000-08:002017-11-07T10:44:59.081-08:00Hyatt Good Taste Series Asia Pacific Competition - 6 Finalists to Battle it Out<div style="text-align: justify;">
<b><span style="font-size: x-large;">S</span></b>tarted in 2014, Hyatt Hotel Group now holds a Good Taste Series Competition across the Globe, as a platform for Hyatt Hotel Chefs to battle it out and to promote and elevate the culinary standards for the Hyatt group around the World. This year 2017, I was invited along as a Floor Judge to cast my scoring votes on the 6 Finalists who will compete for the title of Asia Pacific Winner, and which the 2 Winners and Runner-up will compete in the Grand Final in Chicago. The Grand Judges panel include notable Asia and World 50 Best Restaurant holders, and multiple Michelin Starred Chefs such as Paul Pairet from Ultraviolet Shanghai, Margarita Fores Best Asia Female Chef 2016, Vicky Lau from 1* Tate Dining Room and also Tetsuya Wakuda from Sydney & Singapore, etc.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0mVwbJGulFkAjkbTc7GlWMFdEnwvmVVhYYHRO1thPFgR2gOMmIJ8OqmTIg4RfuDeFvhKSikvjXXonJgYdkcbkfcjItc7imUgm_4TiYd19kmV-kHx-JHWXT8GmJCB-SuqH2DIV_Pm5EV9/s1600/IMG_1753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0mVwbJGulFkAjkbTc7GlWMFdEnwvmVVhYYHRO1thPFgR2gOMmIJ8OqmTIg4RfuDeFvhKSikvjXXonJgYdkcbkfcjItc7imUgm_4TiYd19kmV-kHx-JHWXT8GmJCB-SuqH2DIV_Pm5EV9/s400/IMG_1753.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Grand Judges of Hyatt Good Taste Series Asia Pacific Finalists -</b></div>
<div style="text-align: center;">
With celebrated Chefs like Paul Pairet from Ultraviolet, Tetsuya Wakuda, Vicky Lau of Tate Dining Room, Susan Jung from SCMP & Academy Chair of 50 Best Restaurants in HK, Macau & Taiwan, Margarita Fores Best Female Chef 2016, etc.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZHoSijY306SaWZxCEm3pcogpRVcdsahBpB-RNZ-EKVo2vV-8PNFFGbRS4KGJy94FY-VPQvpbWl9jePa2hS6GsF1LodgMYSq8JvAp_guWYQQDUihkYGm2urVsnUHi6kLQC2x6AkSvS4N5/s1600/7516802176_IMG_8869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZHoSijY306SaWZxCEm3pcogpRVcdsahBpB-RNZ-EKVo2vV-8PNFFGbRS4KGJy94FY-VPQvpbWl9jePa2hS6GsF1LodgMYSq8JvAp_guWYQQDUihkYGm2urVsnUHi6kLQC2x6AkSvS4N5/s400/7516802176_IMG_8869.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Paul Pairet - Ultraviolet, Michelin 3* & 2017 Asia 50 Best No. 8</b></div>
<div class="separator" style="clear: both; text-align: center;">
He is actually quite witty, no wonder his Culinary achievement is built upon Sensory excitements </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_Asq7DWkfSLiFWfrGNeyYZmU0DevRG4JoA38t-B0oO3d9Q3Rh54iafrCS0IA7pRafCAiZqOzecb5UxM6XytOa23sV4jBqO5TB-J5aUgFYWundrkSVGorNXCBZXWOrOVIMU6NMMnuIrhs/s1600/IMG_1739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgghvw3Z1RXzaEUKDB6blL-0U3ZbA0z7axS_7tfi8jGR6yz6JG427_-PLf1T3XkpmhHJIRUcVXGmX9EW5rV91IC8UOKIxqKXt6B2eBnKcnogEHkozhoLNBsdQbvPgqGC_Xr5NScgbRklu7w/s1600/IMG_1732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgghvw3Z1RXzaEUKDB6blL-0U3ZbA0z7axS_7tfi8jGR6yz6JG427_-PLf1T3XkpmhHJIRUcVXGmX9EW5rV91IC8UOKIxqKXt6B2eBnKcnogEHkozhoLNBsdQbvPgqGC_Xr5NScgbRklu7w/s320/IMG_1732.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_Asq7DWkfSLiFWfrGNeyYZmU0DevRG4JoA38t-B0oO3d9Q3Rh54iafrCS0IA7pRafCAiZqOzecb5UxM6XytOa23sV4jBqO5TB-J5aUgFYWundrkSVGorNXCBZXWOrOVIMU6NMMnuIrhs/s1600/IMG_1739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_Asq7DWkfSLiFWfrGNeyYZmU0DevRG4JoA38t-B0oO3d9Q3Rh54iafrCS0IA7pRafCAiZqOzecb5UxM6XytOa23sV4jBqO5TB-J5aUgFYWundrkSVGorNXCBZXWOrOVIMU6NMMnuIrhs/s320/IMG_1739.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Inside the Competitors' Open Kitchen set-up - </b></div>
<div class="separator" style="clear: both; text-align: center;">
In Chinese University building, next to Hyatt Regency Shatin Hotel </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbGDsI9dWtfcEdj53w7Li1trqkFl_l8LbCjQrACORx9WPKQKy-hMRr4sm2JJNXYXSFVfYrZW1bhTxLeZZ4rQRoWzuquFP63BL3wvF5k774rTD62bfK5nnBVABloiWDaDG3hzznBBc7oID/s1600/IMG_1856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1194" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivbGDsI9dWtfcEdj53w7Li1trqkFl_l8LbCjQrACORx9WPKQKy-hMRr4sm2JJNXYXSFVfYrZW1bhTxLeZZ4rQRoWzuquFP63BL3wvF5k774rTD62bfK5nnBVABloiWDaDG3hzznBBc7oID/s320/IMG_1856.jpg" width="289" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Food Presented in Order by the Six Competing Hyatt Chefs -</b></div>
<div class="separator" style="clear: both; text-align: center;">
The Finalists for Asia Pacific Region, with only the Top 2 Winners flying out to compete in the Grand Final in Chicago</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja36YeUpbqWdvo6L_P_u2gnv4YVTaJKlT47489DaEbWF5MV1LKgfVz6e0feXFfhlQdt-t_zXcNgiGM_M4MT2AE18fx8S0voCStlN9TynPQ8ifBGAE81S6-Qrvcw40xcS-p8XeD4DcNEVow/s1600/7516752736_IMG_8863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja36YeUpbqWdvo6L_P_u2gnv4YVTaJKlT47489DaEbWF5MV1LKgfVz6e0feXFfhlQdt-t_zXcNgiGM_M4MT2AE18fx8S0voCStlN9TynPQ8ifBGAE81S6-Qrvcw40xcS-p8XeD4DcNEVow/s400/7516752736_IMG_8863.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFA-dU12dFDaFg5cvwxWbRGlnlM2eyAmldNWkcH3EzgS_M92AtGWyysXRBi3ExE0KukJhRLBobZ7FgKLn3q0iokhcdyR4wH8AdeN3-PFytie5Z2kNHd4UALdPdahPO8g2aa6VsmKG1hgL/s1600/7516802176_IMG_8885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFA-dU12dFDaFg5cvwxWbRGlnlM2eyAmldNWkcH3EzgS_M92AtGWyysXRBi3ExE0KukJhRLBobZ7FgKLn3q0iokhcdyR4wH8AdeN3-PFytie5Z2kNHd4UALdPdahPO8g2aa6VsmKG1hgL/s400/7516802176_IMG_8885.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chef Muhammad Hazwan Md Hamdan - Grand Hyatt Kuala Lumpur </b></div>
<div class="separator" style="clear: both; text-align: center;">
1) Seafood Umami with Sea Bass Carpaccio, Yuzu Lemongrass Emulsion and Black Radish</div>
<div class="separator" style="clear: both; text-align: center;">
2) Roasted Lamb with Huancaina Sauce, Chanterelles Confit and Celeriac Chip</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZL10ceSvpkpbBoSORgvB6nOWU9SqZnmhs4tuxnCkHqy9cfYA1OCUiAHQlkJIeaNNW3cZSkPjr8KVTzAqW2BGD5WKgQh4xzeKzXHegXymDHqBYox65XI-r5w6YaJPHLpQMFK_N5lWUVLQ/s1600/7516752736_IMG_8871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1313" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZL10ceSvpkpbBoSORgvB6nOWU9SqZnmhs4tuxnCkHqy9cfYA1OCUiAHQlkJIeaNNW3cZSkPjr8KVTzAqW2BGD5WKgQh4xzeKzXHegXymDHqBYox65XI-r5w6YaJPHLpQMFK_N5lWUVLQ/s400/7516752736_IMG_8871.jpg" width="327" /></a></div>
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyjWvRrRtQkp_NAkpLabt7DD6q2S6tG3ZM7C-WmXfI9zNMYQPeVCkZljDKWg_13FFJilayTXlepfVc-pjYcJiIKSqWIaJVFqoude8K-cw8X19VbFYflMfXzEAuhRXZKUJyYTSk-YzMCyD/s1600/7516802176_IMG_8889.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyjWvRrRtQkp_NAkpLabt7DD6q2S6tG3ZM7C-WmXfI9zNMYQPeVCkZljDKWg_13FFJilayTXlepfVc-pjYcJiIKSqWIaJVFqoude8K-cw8X19VbFYflMfXzEAuhRXZKUJyYTSk-YzMCyD/s400/7516802176_IMG_8889.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chef Jack Jia Yuebo - Park Hyatt Beijing <span style="color: red;">Runner Up</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
1) Xinjian style Smoked Lamb Carpaccio, Cumin Garlic Sesame Oil, Celeriac Cream with EVOO, Roasted Chanterelles with Shallot & Parsley</div>
<div class="separator" style="clear: both; text-align: center;">
2) Wok-fried Sichuan Pepper Seabass, Garlic Ginger, Dried Chilli Flambéed Scallop, Yuzu Cous Cous Timbale, Coriander Crisp and Wild Fennel Blossoms</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoCOBDM01IS3CXX4hFdg8bNKV5rzpUs0-Y7zbQPB2e2_t7PjbIZEx-B91g8h6sEIHL5BdwurlKV-TtCySsx-IQ6m3H9m_b-IJILNkonBFOk9h_21Gbm7TJs7_IpyBCZbuevRWUrrskNNJ/s1600/7516752736_IMG_8877.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoCOBDM01IS3CXX4hFdg8bNKV5rzpUs0-Y7zbQPB2e2_t7PjbIZEx-B91g8h6sEIHL5BdwurlKV-TtCySsx-IQ6m3H9m_b-IJILNkonBFOk9h_21Gbm7TJs7_IpyBCZbuevRWUrrskNNJ/s400/7516752736_IMG_8877.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTyycrLJJexrCr6CcsfHQ3wyqvuEWnZYpNsc-qQbHP0onK1CcGQo0TwPMqxsZLjIglyUTSW9oCJFFHLqi8AnGzsflLqUQd0omUPrrUhLfblWeiOfUSv9JcQ5fVcSd1OwQn7qZPSagKrlR/s1600/7516802176_IMG_8896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYTyycrLJJexrCr6CcsfHQ3wyqvuEWnZYpNsc-qQbHP0onK1CcGQo0TwPMqxsZLjIglyUTSW9oCJFFHLqi8AnGzsflLqUQd0omUPrrUhLfblWeiOfUSv9JcQ5fVcSd1OwQn7qZPSagKrlR/s400/7516802176_IMG_8896.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chef Dicky Toh - Grand Hyatt Melbourne, Australia</b></div>
<div class="separator" style="clear: both; text-align: center;">
1) Seabass and Scallop Tartare, with Yuzu Balinese Sambal</div>
<div class="separator" style="clear: both; text-align: center;">
2) Lamb Green Curry with Chanterelles Mushroom, Pickled Celeriac and Cauliflower</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3hDqa5LoRTGx-F0r3vf09i98ZKQbLiqnJhse_DQ7_STGcr7jt1po8VOtTRUnp1W5BFgyJqDHIHR8AI7DQAZMt4oLPdcjZ8Cxu9TK0U7zpaKqRFFfW9VHHwZ3nKIzEpTR7_23qV0CJXdl/s1600/IMG_1903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1369" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3hDqa5LoRTGx-F0r3vf09i98ZKQbLiqnJhse_DQ7_STGcr7jt1po8VOtTRUnp1W5BFgyJqDHIHR8AI7DQAZMt4oLPdcjZ8Cxu9TK0U7zpaKqRFFfW9VHHwZ3nKIzEpTR7_23qV0CJXdl/s400/IMG_1903.jpg" width="341" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0XFXmlwv1n8dqeZO7xk8vOMz3J2GVhEEAiutXHJHpBO43KuJylhnoF5Sz47WOJ5mWVYPxU38S-kRI1DMbnho_WXUnxmdwHpjfl0x4vEA_4KjaU642bk_9AsmrYMeame-kaoWUABHjJpIK/s1600/7516802176_IMG_8892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0XFXmlwv1n8dqeZO7xk8vOMz3J2GVhEEAiutXHJHpBO43KuJylhnoF5Sz47WOJ5mWVYPxU38S-kRI1DMbnho_WXUnxmdwHpjfl0x4vEA_4KjaU642bk_9AsmrYMeame-kaoWUABHjJpIK/s400/7516802176_IMG_8892.jpg" width="300" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chef Damien Selme - Park Hyatt Busan, Korea</b></div>
<div class="separator" style="clear: both; text-align: center;">
1) "Blooming" Seabass Tartare with Yuzu and Scallop Cream</div>
<div class="separator" style="clear: both; text-align: center;">
2) "Mirror" Slow Cooked Lamb Saddle, Bulgogi Glaze and Sesame, Poached Celeriac, Pomme Duchesse, Pickle and Mushroom Duxelle </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8eVC15AiHaKpjgUjbnRlf-Dwk_GlTsxeg1R6_lNquj7Cpk4Fd_Px6DLVdUK1_RflLXdwl6pcxvd8UkMDVSIgl7jCcKBIDAuVoaYMBThyphenhyphenv2feU6HexuYkWYKB4uq8OojU7R9EX6bPnr8k/s1600/7516752736_IMG_8879.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK8eVC15AiHaKpjgUjbnRlf-Dwk_GlTsxeg1R6_lNquj7Cpk4Fd_Px6DLVdUK1_RflLXdwl6pcxvd8UkMDVSIgl7jCcKBIDAuVoaYMBThyphenhyphenv2feU6HexuYkWYKB4uq8OojU7R9EX6bPnr8k/s400/7516752736_IMG_8879.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiss0A2Lqe4nraRLFwDLQ8L7LM2fRG2ZLW_Tk4Jj0FbdRMhYUiIYgZExIfTluwHhwv6WtYHNKUS9snU_vU8rOAChmdeLIkKz8fM4s50uS3BI0nDzS8Ow1390mnpdZFOfnNLrhbw5JJZmZv_/s1600/7516802176_IMG_8899.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiss0A2Lqe4nraRLFwDLQ8L7LM2fRG2ZLW_Tk4Jj0FbdRMhYUiIYgZExIfTluwHhwv6WtYHNKUS9snU_vU8rOAChmdeLIkKz8fM4s50uS3BI0nDzS8Ow1390mnpdZFOfnNLrhbw5JJZmZv_/s400/7516802176_IMG_8899.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chef Tomoya Sugizaki - Park Hyatt Tokyo <span style="color: red;">1st Place Winner</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
1) Lightly Cured Seabass and Scallop with Japanese Yuzu, Fresh Celery Soup, Apple & Fennel</div>
<div class="separator" style="clear: both; text-align: center;">
2) Roasted Lamb Saddle, Seared Purple Mustard Leaf, Pickled Yellow Chanterelles & Mustard sauce</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWOzePKvjlj8v2L3tMTDtW2a9XgHd4iTcibjuyx-32GK99cGxdVHZvvRYDeep4ADOz3LBEKbpmENQTjk9fA5T_xDtB_2bjooI8vmLxTIU2lGo-H0ErlpNYPCw7f8G581xzp63mSElJ6wjh/s1600/7516752736_IMG_8884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWOzePKvjlj8v2L3tMTDtW2a9XgHd4iTcibjuyx-32GK99cGxdVHZvvRYDeep4ADOz3LBEKbpmENQTjk9fA5T_xDtB_2bjooI8vmLxTIU2lGo-H0ErlpNYPCw7f8G581xzp63mSElJ6wjh/s400/7516752736_IMG_8884.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhij1TiWZBfX2HjnnAtbV3-zN5WxsLNoF1iCF6DuY9dXnNR57UuLeNCQ2cJdCAlj05LV8dEynNyrnn6sGcd_s2MyT6SuZdTGnMPM2tfmX9Ly6_TK728-5y9l1C2xIEGIzZOVoAoP5JbJQQH/s1600/7516802176_IMG_8900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhij1TiWZBfX2HjnnAtbV3-zN5WxsLNoF1iCF6DuY9dXnNR57UuLeNCQ2cJdCAlj05LV8dEynNyrnn6sGcd_s2MyT6SuZdTGnMPM2tfmX9Ly6_TK728-5y9l1C2xIEGIzZOVoAoP5JbJQQH/s400/7516802176_IMG_8900.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chef Oscar Lau Yuk Leung - Grand Hyatt Hong Kong</b></div>
<div class="separator" style="clear: both; text-align: center;">
1) Kobujime Scallop and Seabass with Tomatoes, Cold Soup and Yuzu Zest</div>
<div class="separator" style="clear: both; text-align: center;">
2) Olive Oil Poached Lamb Saddle, Chanterelles Mushroom, Celeriac Puree and Teriyaki sauce</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-Lxqd5PmYUbU5VRXHiSrYcBTpAeNPYs0xhOexztORzrdUFopZ07DAKn3GmdzltFnIOBJvlGdbstrkJI0k0tTIwUMasFPzOSYqRku1vcfZspUnLWHs7qv_tVqrfkB8zLqLuvCBnRrE1Ib/s1600/IMG_1755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD-Lxqd5PmYUbU5VRXHiSrYcBTpAeNPYs0xhOexztORzrdUFopZ07DAKn3GmdzltFnIOBJvlGdbstrkJI0k0tTIwUMasFPzOSYqRku1vcfZspUnLWHs7qv_tVqrfkB8zLqLuvCBnRrE1Ib/s400/IMG_1755.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>My Scoring Board - </b></div>
<div class="separator" style="clear: both; text-align: center;">
As a contributing Floor Judge. </div>
<div style="text-align: center;">
The Dish Taste constitutes for 30 points, and Presentation counts for 20 points.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51iKHYN0vE7rfpfGgT4lp5AcI_Nx37GKU2Mq5p7A3U_WWhBiFeMT5TRj2rqpb0rXzkXTMdHEM_LIuQCoYddNQ5akKwSdOruQ_8ZfWIaXjARdOCGsI-RAEkDqdrNS08kKzE-psvH3W6z7M/s1600/IMG_1819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51iKHYN0vE7rfpfGgT4lp5AcI_Nx37GKU2Mq5p7A3U_WWhBiFeMT5TRj2rqpb0rXzkXTMdHEM_LIuQCoYddNQ5akKwSdOruQ_8ZfWIaXjARdOCGsI-RAEkDqdrNS08kKzE-psvH3W6z7M/s400/IMG_1819.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>The Winner was Chef Tomoya Sugizaki from Park Hyatt Tokyo,</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>and the Runner Up was Chef Jack Jia Yuebo </b> </div>
<div style="text-align: center;">
*Surprisingly, this somehow also coincided with my Own Winning Picks in correct Pecking Order</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pLpJ8sHLU8dbIgBxE8yP86ymW2cqps-q7VQshIsMpI-au3WFIZchXtVo_a-tTOIvuwAE9c4ji3cn8TNzdeyEJHjhjRigOGo4WvkM7NZYx3Y_bYH0VVChrvNtefw06isOw2GVgq5wrMTJ/s1600/IMG_1836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1468" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pLpJ8sHLU8dbIgBxE8yP86ymW2cqps-q7VQshIsMpI-au3WFIZchXtVo_a-tTOIvuwAE9c4ji3cn8TNzdeyEJHjhjRigOGo4WvkM7NZYx3Y_bYH0VVChrvNtefw06isOw2GVgq5wrMTJ/s320/IMG_1836.jpg" width="292" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>It was Great to Meet Chef Tetsuya Wakuda here too as a Panel Judge -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Who is highly celebrated in Australia Sydney in his Tetsuya restaurant, and also receiving Michelin 2 Stars in Wagu Ghin by Tetsuya in Singapore 2017. A very educational experience for me as a contributor and taster, and follows on from my recent event participating in <b><i><span style="color: orange;"> 2018 S.Pellegrino's Young Chefs Competition - Regional Finalists</span></i></b> ( <a href="http://foodofhongkong.blogspot.hk/2017/09/spellegrino-young-chef-award-2018-our.html" target="_blank"><b><span style="color: red;">Article Link</span></b></a> ) , which is still ongoing and also entering the Finals Stage soon! Good luck to everyone competing. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com3tag:blogger.com,1999:blog-5789596779201018509.post-58926389969802671372017-11-01T13:46:00.001-07:002017-11-02T12:56:59.205-07:00Mizumi 泓 [Macau] - Michelin 2 Star Sushi Experience at Mizumi, Original Wynn Macau<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNt-jkVvCMO8Z_m5f0QAEfV7yge3iuVYroyN5ve8fWhQfNmvcsRnKXalAtIPBvYxuTAAdg-ENFGnMeIKX30hG11PZBx67U7NpCq7byYy9pAU3RWRQv6NeZcOdTR_0qGc34Bn0i7df6wmk/s1600/Michelin-2-Stars_thumb%255B2%255D.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="34" data-original-width="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNt-jkVvCMO8Z_m5f0QAEfV7yge3iuVYroyN5ve8fWhQfNmvcsRnKXalAtIPBvYxuTAAdg-ENFGnMeIKX30hG11PZBx67U7NpCq7byYy9pAU3RWRQv6NeZcOdTR_0qGc34Bn0i7df6wmk/s1600/Michelin-2-Stars_thumb%255B2%255D.gif" /></a></div>
<br />
<br />
<div style="text-align: justify;">
<b><span style="font-size: x-large;">T</span></b>here are two sister Mizumi Japanese restaurants - one in the original Wynn Macau which we visited and has been awarded 2 Michelin Stars in the 2017 Guide, and also another outlet located within the newer Wynn Palace complex on the Taipa island side. Japanese food aficionados will explain to you that it is the original 2* Mizumi which we ought to visit, since over here the Sushi is well looked after by equally Hokkaido Michelin 2* awarded Sushi Zen's Chef Tsutomu Shimamiya as their head consultant. The Tempura & also Teppanyaki counters meanwhile are also looked after by the teams from 1* Ishigaki Yoshida's Chef Junichi Yoshida, and also 1* Chef Kazuhito Motoyoshi respectively, both also Michelin Star recipients in Tokyo, making this a total of 4 Michelin Stars collaboration project in Macau. We came here for some Sushi Omakase on the recommendation of one of my foodie friends who is a sushi expert himself, and he made the claim that this is probably the best Sushi house in Hong Kong & Macau region. I trust his taste.. </div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4g2hDNDWnPO3dJQO3AQHoHfkmAZJoB6G4MO1OEXkh_a1htC_Mg1uZIleA3AQFW-K8iVXOWWmSl4RXaoW110b2TNr2XezfYHR4j9bxWVBERJ0JGBOS1VDL4oizCkvjGGvmJmh_i6uXYsiD/s1600/IMG_9668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4g2hDNDWnPO3dJQO3AQHoHfkmAZJoB6G4MO1OEXkh_a1htC_Mg1uZIleA3AQFW-K8iVXOWWmSl4RXaoW110b2TNr2XezfYHR4j9bxWVBERJ0JGBOS1VDL4oizCkvjGGvmJmh_i6uXYsiD/s400/IMG_9668.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOhibDItfCIpcy48wrSvUur_bKLb__GLx-L2KKe1fEaCJJ6TqVzibgZIZHidshopGU55iBVBbDrlXo7qPYR0QtZGaLznzLZxBl_mpZGlC-UFJ8cpybIUvLj1y3p5yAtjtIxJ8wHN68m06/s1600/IMG_9664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOhibDItfCIpcy48wrSvUur_bKLb__GLx-L2KKe1fEaCJJ6TqVzibgZIZHidshopGU55iBVBbDrlXo7qPYR0QtZGaLznzLZxBl_mpZGlC-UFJ8cpybIUvLj1y3p5yAtjtIxJ8wHN68m06/s400/IMG_9664.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Sushi Counter at original Michelin 2* Mizumi, Wynn Macau -</b></div>
<div class="separator" style="clear: both; text-align: center;">
The Chefs are trained at Hokkaido's 2 star Sushi Zen. On paper, Mizumi serves Tokyo Edomae style sushi, although the Hokkaido native Chefs will explain to you that whilst many sushi pieces are the Tokyo Edomae style representatives, some of the sushi creations are also uniquely Hokkaido </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkgAEN4kQRuF_s9FGY7lV9eRXS2UkMNTGNPp6uAHjFSr7RLGgbDxq3pd1SDzy4d1TSVlzM70V_BksAdQsoT-JNG6HhO21UyGsZfunJH2AFEXN6Zlk-op4Zd5frMw__5FysXpITvL2RzL_/s1600/IMG_9666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkgAEN4kQRuF_s9FGY7lV9eRXS2UkMNTGNPp6uAHjFSr7RLGgbDxq3pd1SDzy4d1TSVlzM70V_BksAdQsoT-JNG6HhO21UyGsZfunJH2AFEXN6Zlk-op4Zd5frMw__5FysXpITvL2RzL_/s320/IMG_9666.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Madai - Sea Bream</b></div>
<div class="separator" style="clear: both; text-align: center;">
They use white <i>Komezu</i> rice vinegar here for the shari. The seafood are mostly imported from Hokkaido directly since that is where Sushi Zen can help with sourcing the best ingredients from throughout Japan. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNspPBnMvlkuiXTAKX-SVUj0oSr17TREXWjfooJgyxl2nEF6rLm_b_O8qxQnnm64cvDq3BP7o4eMqnJN0bR67ZfWpUSHscICVur64wYCNOtGZbPt1lQpEzbnCot72lkOSdH3F98lr4JKuF/s1600/IMG_9673.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNspPBnMvlkuiXTAKX-SVUj0oSr17TREXWjfooJgyxl2nEF6rLm_b_O8qxQnnm64cvDq3BP7o4eMqnJN0bR67ZfWpUSHscICVur64wYCNOtGZbPt1lQpEzbnCot72lkOSdH3F98lr4JKuF/s320/IMG_9673.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Sayori - Half Beak</b></div>
<div class="separator" style="clear: both; text-align: center;">
This is a hikarimono shiny silver skin fish, but with white flesh, with a crunchy firmness in the flesh.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfd-xcu58mseCybYgwf4BOeqrKEaw0thXBHXXA7qF2himVAPUHCxEoniDWkQh3dU3GMAvx7r25Vd7qOIc9pXQ6PsSpv-8PTbGpuxdKUosiQ_-AszUX-pGIUd3NNWk6cf4cz1H_U7506M5/s1600/IMG_9674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfd-xcu58mseCybYgwf4BOeqrKEaw0thXBHXXA7qF2himVAPUHCxEoniDWkQh3dU3GMAvx7r25Vd7qOIc9pXQ6PsSpv-8PTbGpuxdKUosiQ_-AszUX-pGIUd3NNWk6cf4cz1H_U7506M5/s320/IMG_9674.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Sanma - Pacific Saury </b></div>
<div class="separator" style="clear: both; text-align: center;">
In Autumn, people expect to eat either Katsuo or fatty Sanma, although in Hong Kong region most people only concentrate on the latter. This year with the long hot weather, I noticed the sanma is in general thin like it's 'sword' namesake. Having said that, this piece of sanma was of enviable quality with some fatty belly meat, it also represents the <i>neta</i> selection from the Hokkaido region.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOchnYgzhQp3solISZZLqDbut7QZLCTXYYi9K-ecbqTzeUv5ROAatw9x0lF2P0qd7EnpOKlBrwMtJEKB5LxbD6XliNGf_uWCOQN4DtJQkNsJ23joRz-XvTYVkL-lESKKxmI9qdvX3OgrGo/s1600/IMG_9680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOchnYgzhQp3solISZZLqDbut7QZLCTXYYi9K-ecbqTzeUv5ROAatw9x0lF2P0qd7EnpOKlBrwMtJEKB5LxbD6XliNGf_uWCOQN4DtJQkNsJ23joRz-XvTYVkL-lESKKxmI9qdvX3OgrGo/s320/IMG_9680.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbbGZ-1nBQ_kwf5xP1NxpP7OJYzMAhGVuP0WhSvHpSLIOZnbnOTk3JBbJzq5jWDjsg1j2NsH8dgaNAwbbVSf4BsASqrTeQuUwpJ3SIb8EeXNCfont3VyHtlvt2QnOIho1DR0mopc8AySR/s1600/IMG_9682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbbGZ-1nBQ_kwf5xP1NxpP7OJYzMAhGVuP0WhSvHpSLIOZnbnOTk3JBbJzq5jWDjsg1j2NsH8dgaNAwbbVSf4BsASqrTeQuUwpJ3SIb8EeXNCfont3VyHtlvt2QnOIho1DR0mopc8AySR/s320/IMG_9682.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>2 Pieces of Tuna Chutoro & then Otoro Nigiri -</b></div>
<div class="separator" style="clear: both; text-align: center;">
We went straight to the fatty spectrum of the Tuna, I suspect because my dining companion is a regular and he prefers it this way. The Bluefin Tuna blocks were shipped fresh to here and unfrozen, and not really aged - yet they had a really good maguro flavour to them, and in this respect it really stood out from the competitors in Hong Kong and Macau. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1NZzQJM0lE0AYKsKVc9Fu-qv0xUWpTtcwDtd5UAzM2ujE7qzs3rtO9P9JN-jTi1ehuBPdkUuXunRrn6-btyNheM_LzkNl5NDjWT2NuqNxtCLvbOJTjuAbHNN8b24KhOQ3qlOzGNdFtAO/s1600/IMG_9678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1NZzQJM0lE0AYKsKVc9Fu-qv0xUWpTtcwDtd5UAzM2ujE7qzs3rtO9P9JN-jTi1ehuBPdkUuXunRrn6-btyNheM_LzkNl5NDjWT2NuqNxtCLvbOJTjuAbHNN8b24KhOQ3qlOzGNdFtAO/s320/IMG_9678.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEgHcBdbj7L0_4Jtt_OC58MBCDHlmCLhcwTjMVkpGsgBG6Gw3zqcqWCIYrM-GGbFeGsPZlcq0cliYZBnVOT8gjpbpgnkmFl0Fw9srpNmkMvxaRvB4xoA2S_yc2hQbn-Zv2d3oZWLRH9vK/s1600/IMG_9685.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEgHcBdbj7L0_4Jtt_OC58MBCDHlmCLhcwTjMVkpGsgBG6Gw3zqcqWCIYrM-GGbFeGsPZlcq0cliYZBnVOT8gjpbpgnkmFl0Fw9srpNmkMvxaRvB4xoA2S_yc2hQbn-Zv2d3oZWLRH9vK/s320/IMG_9685.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>A double-layered Slicing of Marinated Chutoro-zuke -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This was presented neatly and due to me being quick on the photo taking, before the temperature of the sushi changes too much, the photo doesn't do it's presentation justice. The sharp spike of the soy sauce marination on the outside of the tuna was interesting, as it was quite salty at first, but luckily as mentioned above the Tuna carried enough tuna flavors to balance this out. A lovely piece of Bluefin Tuna, but without sounding like a hypocrite I think we should eat less of, unless it is guaranteed to be Sustainably Farmed - in 2017 thus far only the Kindai tuna is achieving this right globally.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAMZde3sqRdUBADD8Baj-VU83UQEWUsy0gwYWGeqK2cKCWO-CQ72JSXmQ5yhGwhLpzPFkNbEVwQGAKAw3kLDTjCF-U7-NAbGpO8JJcs2v5VNCc2jg8dSl4-jYvAVNLzr15v9ACL4hibCw/s1600/IMG_9707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAMZde3sqRdUBADD8Baj-VU83UQEWUsy0gwYWGeqK2cKCWO-CQ72JSXmQ5yhGwhLpzPFkNbEVwQGAKAw3kLDTjCF-U7-NAbGpO8JJcs2v5VNCc2jg8dSl4-jYvAVNLzr15v9ACL4hibCw/s320/IMG_9707.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Kuruma Ebi -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Cooked right before serving, this had the coral and tomalley diced up and then stuffed into the prawn. Perfect texture and served slightly warm. A classic Edomae sushi preparation in the modern Era.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGINFSbj-GrqHg0C1CZ0kjCj6y7zFvV6ssxezti-8qn-4JT5TmZmlN2S9BW74GywqqtvNM9f0F7duqZTz_yxU-SLZEdnZGnjFtCBHM1Ag3o8QFHHIGA4BBxr0UJ1ka4TtJBFFcatxsprdT/s1600/IMG_9710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGINFSbj-GrqHg0C1CZ0kjCj6y7zFvV6ssxezti-8qn-4JT5TmZmlN2S9BW74GywqqtvNM9f0F7duqZTz_yxU-SLZEdnZGnjFtCBHM1Ag3o8QFHHIGA4BBxr0UJ1ka4TtJBFFcatxsprdT/s320/IMG_9710.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Shima Aji - Striped Horsemackerel</b></div>
<div class="separator" style="clear: both; text-align: center;">
This looked almost like buri for a shima aji, but the buri wasn't perfect enough to be released yet for another 2-3 weeks from the date of this dinner apparently. This had both oiliness and a crunch.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9g2JKl7SXn7sFd91P91AdL3Ig2GxlpeiwFgj8Dlqp1bHysizY3nocflza-dWzBNSUIhyphenhyphenPK4_EyK7wlgIQEF63rdYmFuKXAMyb1LEbxH15diGeMmUOsMCiwXa9gpUBnQEOPQEJTmv0ngz6/s1600/IMG_9713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9g2JKl7SXn7sFd91P91AdL3Ig2GxlpeiwFgj8Dlqp1bHysizY3nocflza-dWzBNSUIhyphenhyphenPK4_EyK7wlgIQEF63rdYmFuKXAMyb1LEbxH15diGeMmUOsMCiwXa9gpUBnQEOPQEJTmv0ngz6/s320/IMG_9713.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Aburi Kinmedai - Grilled Spledid Alfonsino </b></div>
<div class="separator" style="clear: both; text-align: center;">
Usually people group the Kinmedai, Nodoguro & Kinki together. For me the Kinme is usually the most consistent performer, and here it is grilled at the back rather than blow torched, with the oil from the flesh and skin sipping into the rice. It's a decent piece, although not the best Kinmedai we have had, but the other pieces were excellent.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8G-1L7wgNbboB7ylud_yHiGChmhfWIt_1lnbY2NXBmDpq1i2eXZtWKijdGC4FUA0YZ3WXYunUYEZPq5vLYq8fJ_ztIzQ1zXUw8cphSPr7cO4qhhCPIGFLR8vDx6x00DZSsuVEyAg_V77U/s1600/IMG_9718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8G-1L7wgNbboB7ylud_yHiGChmhfWIt_1lnbY2NXBmDpq1i2eXZtWKijdGC4FUA0YZ3WXYunUYEZPq5vLYq8fJ_ztIzQ1zXUw8cphSPr7cO4qhhCPIGFLR8vDx6x00DZSsuVEyAg_V77U/s320/IMG_9718.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Grilled Hokkigai Clam -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This is again a Hokkaido style sushi, which is not always served in traditional Edomae omakase. Obviously the Hokkaido suppliers and Chefs think this is performing well, and it was deshelled alive in front of the customers. Thick and bounciful.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlltoiJtx8Q_W3XzfUb7O9L5nHM337qRkGTeSZYFgAQ3M5ggWBkmkenpzdoOwtnQuYL7-V31uGXVGEVCDrXyp6QxbS0HibHlcwQBOuvfltWNGK1ubZ3SSitRzS2ip9xnDIWaYmH_NQd7C/s1600/IMG_0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1178" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAlltoiJtx8Q_W3XzfUb7O9L5nHM337qRkGTeSZYFgAQ3M5ggWBkmkenpzdoOwtnQuYL7-V31uGXVGEVCDrXyp6QxbS0HibHlcwQBOuvfltWNGK1ubZ3SSitRzS2ip9xnDIWaYmH_NQd7C/s320/IMG_0104.jpg" width="293" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Kegani Hairy Crab -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Another Hokkaido representative, this was also deshelled in front of us, and then the carefully removed sweet crab meat placed on the shari rice, before topped with <i>kani miso</i> crab tomalley. An excellent take on this crab, with the meat intact and not overly loose or shredded, perfectly steamed.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgODPUQJPFvTzLvH_u0Uq62dqogsb9s84VczftVNSNzmue7uszrSoJGjzmqeCtSZfN6J_hX1cz8i5y9aHj1djwGxSHc5UhcCR6it95Fqagz4bL05AipRvGI7yge-kS4Dt1J-7MAfAnf9-/s1600/IMG_9691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgODPUQJPFvTzLvH_u0Uq62dqogsb9s84VczftVNSNzmue7uszrSoJGjzmqeCtSZfN6J_hX1cz8i5y9aHj1djwGxSHc5UhcCR6it95Fqagz4bL05AipRvGI7yge-kS4Dt1J-7MAfAnf9-/s320/IMG_9691.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCuKRmIjf8YWXgFzfAyOdVm3wAJZ9zi66C_20a_VFUar-dQy5OWQ2IStAFo8gpXDtVL7lSvRSVHV2d70gL394sm4Z4zJK08WtGt7locvQvJBc8uI_jQOYafLaYM29zluvr0p04CdrOjbR/s1600/IMG_9693.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCuKRmIjf8YWXgFzfAyOdVm3wAJZ9zi66C_20a_VFUar-dQy5OWQ2IStAFo8gpXDtVL7lSvRSVHV2d70gL394sm4Z4zJK08WtGt7locvQvJBc8uI_jQOYafLaYM29zluvr0p04CdrOjbR/s320/IMG_9693.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Ezo Bafun Uni Sushi -</b></div>
<div class="separator" style="clear: both; text-align: center;">
I was debating inside my head whether this piece is classifiable as a Gunkan sushi, since the ingredients are the same, just the proportion is geared towards piling on more Salt Water stored Ezo Bafun urchin from Hokkaido. A super sweet and fresh piece, and I personally found this proportion smart, since you have copious amounts of urchin bite vs the little bit of rice now almost acting like a boat.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqh0xmhyphenhyphenIhyphenhyphenyk7g9U9zSi6ANwOK6yANJi2c-uP1RuTC5vuSrxHnzvaFVY5woYO4TFP_MLWiChesr_LdSpPmb6BqRAiyb5gK7NG2va_cIWC1TJU66_ocS2XRa7JOUIK4ZnFKGQ3uULKgKn/s1600/IMG_9703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqh0xmhyphenhyphenIhyphenhyphenyk7g9U9zSi6ANwOK6yANJi2c-uP1RuTC5vuSrxHnzvaFVY5woYO4TFP_MLWiChesr_LdSpPmb6BqRAiyb5gK7NG2va_cIWC1TJU66_ocS2XRa7JOUIK4ZnFKGQ3uULKgKn/s320/IMG_9703.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Akami Zuke -</b></div>
<div class="separator" style="clear: both; text-align: center;">
We had most of the Toro pieces above already, and since that came as a trio I did not expect an Akami at this stage, but it did arrived! Good tuna taste and the tsuke marínation wasn't too overpowering salty, just right. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikt078NcKXZb9MUo1_9fh1HrYpyTjsYGNUijVTquwY7_CqFAkDaVyq1IJxUMDAsZSbFuj_K23z1NMtVIPZ2oSPJgsAIofpACHviuc1qpXgbnd8WoYVbApfhsoC6FKOde3WxeI5m2MI-qA/s1600/IMG_9727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikt078NcKXZb9MUo1_9fh1HrYpyTjsYGNUijVTquwY7_CqFAkDaVyq1IJxUMDAsZSbFuj_K23z1NMtVIPZ2oSPJgsAIofpACHviuc1qpXgbnd8WoYVbApfhsoC6FKOde3WxeI5m2MI-qA/s320/IMG_9727.jpg" width="320" /></a></div>
<b>Anago 2 Ways - with a Tsume sauce and also Salt & Yuzu</b><br />
<div class="separator" style="clear: both; text-align: center;">
Usually you only receive one treatment or another, but the Chef made them both for us to try in smaller sizes this time. These were grilled to be the more crispier type, and sometimes I also love them being all steamed softish too to the bite - a texture which is more found in Sushi ya in Japan itself.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYVZAncTgIUoyB0j7_xikKoOUpOPOJf5sIGDO0Li_q2evDM9VFdQjKJs1MOfoTtKV5fyx24baGlUji3zRF93J32lv90K9sakSK7B0fYdp1MchowGTjwyUgfOeFOOOQii0Xo9R78Z7iJwf/s1600/IMG_9721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYVZAncTgIUoyB0j7_xikKoOUpOPOJf5sIGDO0Li_q2evDM9VFdQjKJs1MOfoTtKV5fyx24baGlUji3zRF93J32lv90K9sakSK7B0fYdp1MchowGTjwyUgfOeFOOOQii0Xo9R78Z7iJwf/s320/IMG_9721.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Castella Egg Tamago -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This was quite full of fish & shrimps taste, with a silky smooth texture from the nagaimo. This time it was more on the savory than sweet side, and apparently the Sushi Chef team preparing this, which takes at least 4 hours to bake, have adjusted the recipe to incorporate more seafood essence and less sugariness these days. Perfect for a guy like me.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuHcpR7nzx1Jziq5xCsGvnQjtPT_MvOXU5HyIg4C-hzxMB7bn1P73ksOyjvk0r0cPFO5B5Dlqi-Lb5ASOged1Vr4cALRV_JUIsJ3OMace4Rwy0rYKNNfaang5T2PxL4k0XtpWbURpCVB-/s1600/IMG_9732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuHcpR7nzx1Jziq5xCsGvnQjtPT_MvOXU5HyIg4C-hzxMB7bn1P73ksOyjvk0r0cPFO5B5Dlqi-Lb5ASOged1Vr4cALRV_JUIsJ3OMace4Rwy0rYKNNfaang5T2PxL4k0XtpWbURpCVB-/s320/IMG_9732.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Minced Tuna Sushi to Finish -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Usually, whether it is in Hokkaido or Tokyo, you finish the Omakase with some Maki-mono. This time we opted for a Negi-Toro style nigiri, which uses both scraped fatty meat as well as diced ones by hand. Absolutely gorgeous and despite the melty fat, still carried loads of tuna taste as was the norm this night. I won't carry on about the technical skills to pull off this last piece of sushi for the night, but overall the meal was entirely satisfactory because almost all of the seafood tasted <i>right</i> ! In both HK and Macau region, a lot of Sushi ya seem to carry some seafood which lose their intrinsic natural flavors compared to eating in Japan or Taipei - and although recently there is some apportioning the blame for the fish not being prepared or conditioned properly, including pickling or aging, at the end of the day customers only care about the final taste result and not the processing if it doesn't work. Here, it was impressive indeed and no wonder it has achieved a Michelin 2 Star status. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Price: Around MOP $1,600 to $2,000 + Tax & Service Charge</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<b><span style="color: orange;">Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕</span></b></div>
<div class="separator" style="clear: both; text-align: justify;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Address: 新口岸仙德麗街永利澳門酒店地面層<br />G/F, Wynn Macau, Rua Cidade de Sintra, NAPE,, Porto Exterior</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Phone: +853 89863668</b></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com1tag:blogger.com,1999:blog-5789596779201018509.post-13835432217026939752017-11-01T12:55:00.000-07:002017-11-02T12:52:37.036-07:00Dean & Deluca [Macau] - 1st Store in Macau & Hong Kong Region, in Galaxy Complex <div style="text-align: justify;">
<b><span style="font-size: x-large;">D</span></b>ean & Deluca is a famous grocery store that began in Year 1977 in New York, and some of us have been avid fans of their American stores, as well as their overseas outlets in nearby Japan. Their decision to expand into Macau with the assistance of Galaxy Casino complex is exciting news for those of us already acquainted with the brand. Previously the closest to purchasing any Dean & Deluca products was to visit Oliver's Supermarket in Central, although recently their D&D selections have been majorly scaled back too, so residents living in Hong Kong will now need to take a ferry ride for an hour to Macau's side to pay here a visit. </div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6HcFUjxhjA8ZTmRvradPwA362QoQYTeJAuc_lAs9LIJaPMYi_ZuwUHI8dW3ZlBq7D2ZNIMxx9HbueTN_opu-mAAX4PihLf8xbv0sXPBvm2xXXd_3a3AZc3XamSRwBhykykoc61PLBnpO/s1600/IMG_9796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6HcFUjxhjA8ZTmRvradPwA362QoQYTeJAuc_lAs9LIJaPMYi_ZuwUHI8dW3ZlBq7D2ZNIMxx9HbueTN_opu-mAAX4PihLf8xbv0sXPBvm2xXXd_3a3AZc3XamSRwBhykykoc61PLBnpO/s400/IMG_9796.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtOM_hufhJPrOiq-nX9waa7Add1w-Rh5wjQlwDkGiBM0IXniPPzQKIGPyUmBzWl6Hvw2A42uZrozKybPPGHRMDaRTtXJ0ciYyphkc7OBympDFYmeRmCg7ezEYywrT72Umv3RBdXrnEWPs/s1600/IMG_9806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtOM_hufhJPrOiq-nX9waa7Add1w-Rh5wjQlwDkGiBM0IXniPPzQKIGPyUmBzWl6Hvw2A42uZrozKybPPGHRMDaRTtXJ0ciYyphkc7OBympDFYmeRmCg7ezEYywrT72Umv3RBdXrnEWPs/s400/IMG_9806.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcENooN7sFatOJz9ctMlehF1NIAx7J8P4f0fsBcWW96nyQQYiX82bJlup-v_fSftivyWgqgUc6I8LIPsiEtX6Lh2t4aCaX3HwmeZ_xToardNihNqOZodkUl-_3x6pJQy9Q-9FF8fE2Zr0e/s1600/IMG_9930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcENooN7sFatOJz9ctMlehF1NIAx7J8P4f0fsBcWW96nyQQYiX82bJlup-v_fSftivyWgqgUc6I8LIPsiEtX6Lh2t4aCaX3HwmeZ_xToardNihNqOZodkUl-_3x6pJQy9Q-9FF8fE2Zr0e/s400/IMG_9930.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgzTdbGNOTbjyHMfuiwxmuHpVxZg6B9jdDJ0JhYEdenI9SBsOIhcT91O7-lsnzmlQlmDMzpfYX-oz0UfGct77fq7j61jHcLVCJcTbKz3PldM890qze_MgTOmS-J4oAtwRY9gpUmjUBNul/s1600/IMG_9900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgzTdbGNOTbjyHMfuiwxmuHpVxZg6B9jdDJ0JhYEdenI9SBsOIhcT91O7-lsnzmlQlmDMzpfYX-oz0UfGct77fq7j61jHcLVCJcTbKz3PldM890qze_MgTOmS-J4oAtwRY9gpUmjUBNul/s400/IMG_9900.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>The Range of Deli style Sandwiches, Doughnuts and Cakes -</b></div>
<div class="separator" style="clear: both; text-align: center;">
These are similar in the variety of selections to the Japanese or Singaporean counterpart stores, with some of the Signature items also presented here, including the Rainbow cake, which actually carries a slightly different recipe to the NYC presentation. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2k7JigyyMQCrZdUfpkE5DEvPIpriP7DacnZKy0fNHGp3PUmd8DpyteaGfGwIa57Aw4mXWkgZ5xTfNtaMKlVa9GZt5W1XU_cjqzc5uKC5cjre30AKTs15651eUyzDEExC2kaVLd3bggA1h/s1600/IMG_9949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1290" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2k7JigyyMQCrZdUfpkE5DEvPIpriP7DacnZKy0fNHGp3PUmd8DpyteaGfGwIa57Aw4mXWkgZ5xTfNtaMKlVa9GZt5W1XU_cjqzc5uKC5cjre30AKTs15651eUyzDEExC2kaVLd3bggA1h/s400/IMG_9949.jpg" width="333" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>New Dean & Deluca Macau Special Drink -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This is a Portuguese Egg Tart "Pastel de Nata" flavour, created for the Macau store. There's bits of buttery crust deconstructed and also an eggy, syrupy tasting milkshake underneath. Very Macanese in it's creation just for this market as a Signature drink.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61DXbOnqeBsDLpW7j2iO5Z3o47WWyqSHKMr9HtDiGlvNRffMCRu5btmIQb-0_EG-X773VSwxV8X2aKE2cZu0NPdpfSpu_3CrV-jw641BtsmgJKMaY7E1yp1w90PL8Z-jQ2KxqpxUDBRPw/s1600/IMG_9809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61DXbOnqeBsDLpW7j2iO5Z3o47WWyqSHKMr9HtDiGlvNRffMCRu5btmIQb-0_EG-X773VSwxV8X2aKE2cZu0NPdpfSpu_3CrV-jw641BtsmgJKMaY7E1yp1w90PL8Z-jQ2KxqpxUDBRPw/s400/IMG_9809.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Vanilla Ice Cream Sundae with Rose Jam and Strawberries - MOP $58</b></div>
<div class="separator" style="clear: both; text-align: center;">
I was quite surprised this was available at this affordable price range, as the ice cream are made using quality dairy and vanilla beans, and was overall very balanced likable, not overly sweet. Considering many Japanese Parfait or Kakigori shops will cost a lot more nowadays in comparison, I think regular ice cream or sundae fans would be happy to be offered this option...</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwsAtWF7sDlyiKwexh6UEyAZWYQovhWtIcCtx8V4SKoa4WcAZ-XXnCrzwjREQjABeWlJe_7uDL2BPGQHHQF5jF3csb3sOdoJr0fauxqUKT6p5IESk3edfF2CASoqs_z6njWtTSVzOylr9/s1600/7516812256_IMG_8419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwsAtWF7sDlyiKwexh6UEyAZWYQovhWtIcCtx8V4SKoa4WcAZ-XXnCrzwjREQjABeWlJe_7uDL2BPGQHHQF5jF3csb3sOdoJr0fauxqUKT6p5IESk3edfF2CASoqs_z6njWtTSVzOylr9/s400/7516812256_IMG_8419.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>"HK Milk Tea" Berliner Doughnut - $26</b></div>
<div class="separator" style="clear: both; text-align: center;">
This was a recipe I couldn't pass up, and considering it was Oktoberfest period when I visited, this German x HK-Macau recipe was fascinating. The inside had squirts of condensed milk caramel-ly Milk Tea jam, which reminds me of <i>Dulce de Leche</i>. A subsequent visit with other friends, saw the doughnut's inside piped with a even larger portion of the tea jam, which is perfect for drinking Tea or Coffee together. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkOL4Nmgxbg12vmB79DSVQMSIPQFOgSpSbyPQfS-NiuH8uJhwJ4saCk0XHlyIm-ehQlfJFVuk5gLuVj8wPVk1Hefa-1Kwoahy1-MDVBBHJmIe_2pmSB2t9-D6qnjeO2S6Bs1ToHNoO8Y6/s1600/7583948880_IMG_8424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkOL4Nmgxbg12vmB79DSVQMSIPQFOgSpSbyPQfS-NiuH8uJhwJ4saCk0XHlyIm-ehQlfJFVuk5gLuVj8wPVk1Hefa-1Kwoahy1-MDVBBHJmIe_2pmSB2t9-D6qnjeO2S6Bs1ToHNoO8Y6/s400/7583948880_IMG_8424.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Rainbow Cake - $46</b></div>
<div class="separator" style="clear: both; text-align: center;">
The Signature cake made with different Naturally extracted fruit flavors, this recipe is more for the Asian market but looks similar enough to the New York version. The cake layers to me could be slightly more moist, or alternatively could have more cream in-between to lubricate the layers. Considering Dean & Deluca Macau was barely opened for a few days when I visited twice within 2 days, I am sure this kink will eventually be ironed out and this is already a popular item, at least Instagrammable..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSdfgXtn-rOwr89aZ9yRGNFBK_gvfflwZvZVj7z7bJmcu8zK4pq0veUaxIRhxLeWGruJFzMRrtp8Rg5Q7wuXQ2DttWX7PWQgsr14ytQhBzytFSvyWjH0AKdREs9f7_ahn4a5GuD1dqkIF/s1600/IMG_9948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1286" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBSdfgXtn-rOwr89aZ9yRGNFBK_gvfflwZvZVj7z7bJmcu8zK4pq0veUaxIRhxLeWGruJFzMRrtp8Rg5Q7wuXQ2DttWX7PWQgsr14ytQhBzytFSvyWjH0AKdREs9f7_ahn4a5GuD1dqkIF/s400/IMG_9948.jpg" width="335" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Blueberry Cheesecake - $46</b></div>
<div class="separator" style="clear: both; text-align: center;">
Most cakes here are decently priced. We were saying that Cha Bei virtually next door to here is also selling café and patisserie items, similar to here, so in a way they are competing but it could only benefit the customers who now have more choices, when arriving into Galaxy to eat at either of them, or at Passion by Gerald Dubois, etc.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRYyQAHWRVuUN8oFp5cf_lrEuaLSr_fe8XZsfs5_gPl5fF_yUgrU29fDPg4rJLkcQE-Mdi4FGNYlaTqKdYAMdSvz2zFoquFZFqGcK_HSrYyqP0i4IDNz-1cOT9ap0UDiXhvK0KTnPVA-R/s1600/7516812256_IMG_8417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMRYyQAHWRVuUN8oFp5cf_lrEuaLSr_fe8XZsfs5_gPl5fF_yUgrU29fDPg4rJLkcQE-Mdi4FGNYlaTqKdYAMdSvz2zFoquFZFqGcK_HSrYyqP0i4IDNz-1cOT9ap0UDiXhvK0KTnPVA-R/s320/7516812256_IMG_8417.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chocolate Toffee Almonds -</b></div>
<div class="separator" style="clear: both; text-align: center;">
These are my favourites and are super addictive. Unlike the normal Chocolate coated almonds, which are mostly of an earthy x nutty note, these have a middle layering of toffeed coating around the nuts, which give it enough crunch and sweetness. A must buy item every time, and they come as small or larger tins</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFe5MAa_GgOzdg6IUjUTE1BN0fiY2Afw0qUHK5ks3yeZiH7lgtAvRcx5uIGkn5clkkJqLSg-vtMa3qEE5zRab-EfGE8sCud7mqVTTcfODxGzdltadxOd93BFHYZgj-MI2v4mwI1tclaEw/s1600/IMG_9799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFe5MAa_GgOzdg6IUjUTE1BN0fiY2Afw0qUHK5ks3yeZiH7lgtAvRcx5uIGkn5clkkJqLSg-vtMa3qEE5zRab-EfGE8sCud7mqVTTcfODxGzdltadxOd93BFHYZgj-MI2v4mwI1tclaEw/s400/IMG_9799.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Dean & Deluca Tote Bags - </b></div>
<div class="separator" style="clear: both; text-align: center;">
These are just under MOP 300, and are Macau limited versions. I got a Blue version this time, and at home I have a plain White Tote version which needs washing all the time. The striped bottoms here would be great for resisting the dusty look.</div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnG3jNhaJvQONfTxt80mRrJP55hN3igDtlcyM3vD9-oOfm1Bx27P45kyAJrn9g15C3OX5Fh_dVs_NFyVy7dNAa-m_Hg7MeshUEPMRImjP8JCP_SmxJijEx2Kwfhwoe3NqhpVT80MTO-2G/s1600/IMG_9805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnG3jNhaJvQONfTxt80mRrJP55hN3igDtlcyM3vD9-oOfm1Bx27P45kyAJrn9g15C3OX5Fh_dVs_NFyVy7dNAa-m_Hg7MeshUEPMRImjP8JCP_SmxJijEx2Kwfhwoe3NqhpVT80MTO-2G/s400/IMG_9805.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYs6-0x16AerEQh_xIbRlJj_w64bXKYSPHHtjZQHo7QheOyU8HubBe3ntZTmhsFznio0zpwhw9Fj2cCXqeGI5yULy1BZ8CF4ytOYS0E6NrELRnXcN0EgGkyD9wOyBx3kGS2a4W0olRCop6/s1600/IMG_9815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYs6-0x16AerEQh_xIbRlJj_w64bXKYSPHHtjZQHo7QheOyU8HubBe3ntZTmhsFznio0zpwhw9Fj2cCXqeGI5yULy1BZ8CF4ytOYS0E6NrELRnXcN0EgGkyD9wOyBx3kGS2a4W0olRCop6/s400/IMG_9815.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Iced Caffe Latte -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This uses the Dean & Deluca Manhattan blend, which was chosen specifically for the Galaxy Macau Dean & Deluca clientele. It's balanced in its sweet dark fruits and chocolate nutty flavours, which is quite modern American-Italian style, and to me a good base for both everyday drinking espresso or milk coffees, without being overly exploratory or acidic. Usually when we come to Macau there's only so much quota space... but as a big Dean & Deluca fan and this being exclusive to Macau only, I think I will come back quite regularly. I think D&D regulars will know this habitual feeling, it's like how Canadians feel affiliated with Tim Horton's and miss their poutines.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Price: Around MOP $26 to $90</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="color: orange;">Food: ♕♕♕♕ 1/2 </span><br /><br />Address: G107, G/F, Galaxy Macau<br />Phone: +853 88832221</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span id="goog_240570829"></span><span id="goog_240570830"></span><br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com2tag:blogger.com,1999:blog-5789596779201018509.post-49672585638181875512017-10-23T13:23:00.000-07:002017-10-23T13:23:11.762-07:00The Chinese Restaurant 凱悅軒 [Hong Kong] - Award Winning Chef from Grand Hyatt Shenzhen, with Signature Cantonese Dishes<div style="text-align: justify;">
<span style="font-size: x-large;"><b>A</b></span>ward Winning and considered one of the Top 4 Chefs in Guangdong region, Guest Chef Scott Xu 主廚徐廣強先生 from Grand Hyatt Shenzhen is here at Hong Kong's Hyatt Regency Tsim Sha Tsui, to present his Signature Cantonese dishes for the month of October 2017. There is still another week to try out his dishes here at The Chinese Restaurant 凱悅軒, itself looked after by permanent Head Chef Lo, known for his Double boiled Papaya Soup, Jasmine Tea Smoked Chicken, Char Siu and also to me his Fried Silken Tofu. To explain briefly as an introduction, Hong Kong & Macau are all considered part of Canton region - however to the dedicated connoisseurs of Cantonese food, there are quite a few sub-regional styles. The Shenzhen and Guangzhou inspired Cantonese dishes cooked by Chef Xu, who is himself from Foshan also within Canton region, are truly unique compared to the dishes we normally have on offer in Hong Kong, and during his 「主席盛宴」 banquet dinner we certainly learned about the micro deviations in how regional Chefs interpret Cantonese cuisine within greater Southern China. </div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNMqpgiADuLIX2GCzzH0nsB4-LRmKyn9QQcSJti-fiyZ9XoTE8Z86gH7LP7N-o5JrDJRumJD9DCtrKp5TyVYQN8ZCd8bhy7rjdZkDJkgLjbLukI0EJFAl_VjofK2jCiSYAYIJuzYzHDx7/s1600/IMG_7218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNMqpgiADuLIX2GCzzH0nsB4-LRmKyn9QQcSJti-fiyZ9XoTE8Z86gH7LP7N-o5JrDJRumJD9DCtrKp5TyVYQN8ZCd8bhy7rjdZkDJkgLjbLukI0EJFAl_VjofK2jCiSYAYIJuzYzHDx7/s400/IMG_7218.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>The Chinese Restaurant 凱悅軒 -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Guest Chef Xu now cooking up Guangdong and Shenzhen Cantonese Cuisine here in October. Normally, Chef Lo also cooks some of the best dishes of their genre in Hong Kong, including Jasmine Tea Smoked Chicken, BBQ Charsiu, Double Boiled Papaya Soup, Salt & Pepper Fried Tofu, etc<br /><br /><br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVpOP17zJ3Og5tE5IfQBLY93zi6y52bYtZs9kk7DBpF03D0h8peSDAEWvGXtz6xL1hKwspnMIsm4p3OUYX6gQAn8K7_UE9wPAlsRcs7_6DBfqTxgZVRnAUkxy23AxqkSq01m6RSLkRfkc/s1600/IMG_7211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVpOP17zJ3Og5tE5IfQBLY93zi6y52bYtZs9kk7DBpF03D0h8peSDAEWvGXtz6xL1hKwspnMIsm4p3OUYX6gQAn8K7_UE9wPAlsRcs7_6DBfqTxgZVRnAUkxy23AxqkSq01m6RSLkRfkc/s400/IMG_7211.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>The Promotional Grand Hyatt Shenzhen and Chef Xu's Menu for October 2017 -</b></div>
<div class="separator" style="clear: both; text-align: center;">
All reasonably priced.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSbRTd97Gq1lGgVGwzRSwxTgLeYNrtf33bnHI-WQCpiKEH7sctetYh5LyX7CLHgv4xvLgHZJPYF2wY53zV0ZVwtOJDLmWbZMR3Z8Ju45HOOlBsFCqwxus4cuMj9ZEbZfkKEQZJTCCGu-Fc/s1600/7518819408_IMG_7224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSbRTd97Gq1lGgVGwzRSwxTgLeYNrtf33bnHI-WQCpiKEH7sctetYh5LyX7CLHgv4xvLgHZJPYF2wY53zV0ZVwtOJDLmWbZMR3Z8Ju45HOOlBsFCqwxus4cuMj9ZEbZfkKEQZJTCCGu-Fc/s320/7518819408_IMG_7224.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0QYot6DJ7zgVJyQMExANOwNHWg3OUnfMOdZHfi2g00aW_wDRSsLkFpCM2jxUdk6oe7WoF7NUIwj3HgNFz7aATKSZ2CZ703yMuaCEVIqFtuU0NzM0Aw5ep2yRRPE8gypTG3JRABKM71jU/s1600/7518819408_IMG_7239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0QYot6DJ7zgVJyQMExANOwNHWg3OUnfMOdZHfi2g00aW_wDRSsLkFpCM2jxUdk6oe7WoF7NUIwj3HgNFz7aATKSZ2CZ703yMuaCEVIqFtuU0NzM0Aw5ep2yRRPE8gypTG3JRABKM71jU/s400/7518819408_IMG_7239.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Deep Fried Honeyed Anchovies - 鳳尾魚 香酥蜜汁烤子魚 HKD $108</b><br />A popular appetizer dish around the Jiangsu Province and Shanghai region, nowadays these are rarer to find in Hong Kong's Shanghainese restaurants.<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qMab8ipFaveKjUXruKtfG2M5yLQXluJqGqWvehxHEaK_53W9_1EjpCeck1P9mQSPgXpVhYrfmUb7gAktxXHGlYcE5zQrsP-GK1LZChiWqYvdmSrDnnRhSA-NCoQrgYiyvC6HtLzM4t-k/s1600/7518819408_IMG_7233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qMab8ipFaveKjUXruKtfG2M5yLQXluJqGqWvehxHEaK_53W9_1EjpCeck1P9mQSPgXpVhYrfmUb7gAktxXHGlYcE5zQrsP-GK1LZChiWqYvdmSrDnnRhSA-NCoQrgYiyvC6HtLzM4t-k/s400/7518819408_IMG_7233.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Salted Dried Plums with Cherry Tomatoes - 話梅櫻桃小番茄 $108</b></div>
<div class="separator" style="clear: both; text-align: center;">
A refreshing cold appetizer, not too sweet or sour, perfect to my personal liking</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbECOd4eskOCQ-2St9VkzARW-HKVT7cFbPez_D5u-Jn42Bgw-GJPR0MQ83Tn3BSCFQhkQDTcyojv8R9pR8VKtynwe1OvFJ0vdyt-nsTNN3OHIc6eDmbzq3k4ufI4teo2u4kQ7q_tYeGsNr/s1600/7518819408_IMG_7230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbECOd4eskOCQ-2St9VkzARW-HKVT7cFbPez_D5u-Jn42Bgw-GJPR0MQ83Tn3BSCFQhkQDTcyojv8R9pR8VKtynwe1OvFJ0vdyt-nsTNN3OHIc6eDmbzq3k4ufI4teo2u4kQ7q_tYeGsNr/s400/7518819408_IMG_7230.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Yellow Wine & Sake Marinated Sea Snails - 黃酒及清酒醃製 上海醉花螺 $138</b></div>
<div class="separator" style="clear: both; text-align: center;">
A popular Shanghainese appetizer, but with shells removed cleanly for presentation and ease of eating... This is definitely refined Banquet dining in presentation.</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0fE7mQmYYUDDwiLuxI_txFcwRwuqGOjjJJpv7g3XUWUoKcGvppMzALOCfB4moLunQoio1Viwlw3JJ9yEzVsapmTCoOfbC5AkZPmdgPZPWHPkDuPpocDAJ_wdUvc9u_osQEGN1F6jvgwj/s1600/IMG_0528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0fE7mQmYYUDDwiLuxI_txFcwRwuqGOjjJJpv7g3XUWUoKcGvppMzALOCfB4moLunQoio1Viwlw3JJ9yEzVsapmTCoOfbC5AkZPmdgPZPWHPkDuPpocDAJ_wdUvc9u_osQEGN1F6jvgwj/s400/IMG_0528.jpg" width="400" /></a><br /><b>Preserved Spicy Marinated Duck Tongues - 風味辣鴨舌 $108</b></div>
<div class="separator" style="clear: both; text-align: center;">
Interestingly I had a similar Sichuan recipe dish during the same October period. The other version is super spicy, whereas this one is milder and sweet.. Overall, the appetizer dishes were more based on the Shanghai or Jiangsu regional recipes as starters.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IQLQl6PF6dpINEoye7raU-QWj4G9Cei2uQLDPm9KYZKQuVJ8kvVoC-7tPBCyvyWfF9k8gaI_M60O4YREKMB5WoXOllLj9cZWo3Beqn12PHVQ5f7XuDZopxQ6hQoDsBiMbFWYCHhwjXcF/s1600/7518819408_IMG_7244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IQLQl6PF6dpINEoye7raU-QWj4G9Cei2uQLDPm9KYZKQuVJ8kvVoC-7tPBCyvyWfF9k8gaI_M60O4YREKMB5WoXOllLj9cZWo3Beqn12PHVQ5f7XuDZopxQ6hQoDsBiMbFWYCHhwjXcF/s400/7518819408_IMG_7244.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvhIhZYBtk7nsEnu4sY3blXI7yQ4Xw4Ss6pncu9jUh7d0Y9Kslv32wpcpPfS-CmuhxBX8ilKRj5txGSgEoyGQodoYtktE_Wvr3ZhZ_YNhhjwEAnuDmg7SGkvDZUrHNamb31a5LJx4FlmC/s1600/7518819408_IMG_7246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvhIhZYBtk7nsEnu4sY3blXI7yQ4Xw4Ss6pncu9jUh7d0Y9Kslv32wpcpPfS-CmuhxBX8ilKRj5txGSgEoyGQodoYtktE_Wvr3ZhZ_YNhhjwEAnuDmg7SGkvDZUrHNamb31a5LJx4FlmC/s320/7518819408_IMG_7246.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>主廚功夫湯 - 海馬, 新鮮鮑魚、明目魚 枸杞,紫砂茶壺 $198</b></div>
<div class="separator" style="clear: both; text-align: center;">
Boiled for 4 hours in the Tea Pots, the male customer's soup version comes with Sea Horse and Abalone, whereas the ladies version receive a Fish maw for its collagen. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEtBgMItQIO7IAMea_zExKpE3QSiMHUuellBFgWdtUxF_j-2E5_BjtEg7UVgf_0bOfSwrUjD9iVlgmNbvO-I-In-Y7uP3Ua2DdNmgpRXnKSHVch2Ur-kKqH728cpPEWuCfohgYh1FZyBg/s1600/IMG_7374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEtBgMItQIO7IAMea_zExKpE3QSiMHUuellBFgWdtUxF_j-2E5_BjtEg7UVgf_0bOfSwrUjD9iVlgmNbvO-I-In-Y7uP3Ua2DdNmgpRXnKSHVch2Ur-kKqH728cpPEWuCfohgYh1FZyBg/s400/IMG_7374.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ40mQNdzYFmV9W9duvzR3-dFTAf3Erb5Y8rWTW9MzNW9iE_evfBq3yMsRa7ZXGmq0rFqHvGOQURkhefMszlaDH5SnWMJDOL7KDuwuJNR4mkHcTekgYQMvJoaA1vw3qZ6TCsBRaZXiNjCm/s1600/7518819408_IMG_7275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ40mQNdzYFmV9W9duvzR3-dFTAf3Erb5Y8rWTW9MzNW9iE_evfBq3yMsRa7ZXGmq0rFqHvGOQURkhefMszlaDH5SnWMJDOL7KDuwuJNR4mkHcTekgYQMvJoaA1vw3qZ6TCsBRaZXiNjCm/s320/7518819408_IMG_7275.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Roasted Spare Pork Ribs - 拆骨過橋風沙肋排 $308</b></div>
<div class="separator" style="clear: both; text-align: center;">
A Signature Dish of Guess Chef Xu, the Pork Ribs are marinated then roasted, then served with Chinese Celery, Green Chili and Garlic. The meat between the bones are then deboned and served as a 2nd dish afterwards. This was amazingly done as the marination was sweet and savory, spicy at the same time, without being overly fatty but still melts in the mouth. <i>This is in contention for one of the best Dishes I have eaten in 2017.</i> </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8NNJqMNW5o4JgOn9dk7A0YSYWy-kyT1txvcXdjTKKV5mW-ihaAOK9qzVwVlZmEJZaWTlnIDu2ff0UUTK-A71yYAXt1Rr42TPLUhpwdXJ-bmwHpGLUaPsXGEQPyDKH6YGRvwFrpNmoHDl/s1600/IMG_7521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8NNJqMNW5o4JgOn9dk7A0YSYWy-kyT1txvcXdjTKKV5mW-ihaAOK9qzVwVlZmEJZaWTlnIDu2ff0UUTK-A71yYAXt1Rr42TPLUhpwdXJ-bmwHpGLUaPsXGEQPyDKH6YGRvwFrpNmoHDl/s400/IMG_7521.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsgqdmshltu5Q2aCZ8K3DJwR-jZ-6nnH5HUhoaBkejqQeuKCbWpvsg4jnRY30Z04aAgVJZ_Adn9XzmVB_xpwMqaGGbCfu8C0cOS8mMm5yDlWBLpsrrhH0BiHBmMYrcWIgQ5cOsQHa1Rnvq/s1600/IMG_7575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1244" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsgqdmshltu5Q2aCZ8K3DJwR-jZ-6nnH5HUhoaBkejqQeuKCbWpvsg4jnRY30Z04aAgVJZ_Adn9XzmVB_xpwMqaGGbCfu8C0cOS8mMm5yDlWBLpsrrhH0BiHBmMYrcWIgQ5cOsQHa1Rnvq/s320/IMG_7575.jpg" width="277" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Steamed Green Female Crab with Pork Belly Patty, 10 y.o Shaoxing Wine -<br />天香蒸原隻膏蟹 $528</b></div>
<div class="separator" style="clear: both; text-align: center;">
Another Signature dish from Chef Xu, this was another mesmerizing dish which is unique and not found in Hong Kong side even as a Cantonese inspired dish. The hand chopped Pork patty has bits of Water Chestnuts inside, and is topped with a smear of peanut butter. The Crab is steamed on top with the Crab Roe spread evenly on the chopped pieces. Obviously this went down well with many bowls of rice and we all cleared it off..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQ9xhtCrqhTVfjGbuNx5wqE3b0rGYar6hmUczbmfuUsudJDfk9J8ert6BqYqGjf7kJZqiYAinDnKXjQbcS-tRmf0tHjxjVNDSa93Mhl60oxRcatFzXOyYn4UuORWVfdh6WVHTimb_VCTN/s1600/7518819408_IMG_7258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQ9xhtCrqhTVfjGbuNx5wqE3b0rGYar6hmUczbmfuUsudJDfk9J8ert6BqYqGjf7kJZqiYAinDnKXjQbcS-tRmf0tHjxjVNDSa93Mhl60oxRcatFzXOyYn4UuORWVfdh6WVHTimb_VCTN/s400/7518819408_IMG_7258.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Conpoy and Chicken Stock Steamed Grouper Fish - 瑤柱雞汁蒸深海星斑球 $488</b></div>
<div class="separator" style="clear: both; text-align: center;">
A clean tasting seafood dish, this was more a dish we are finally familiar with as a combination, and served with Luffa Melon and Wood Ear Fungus. This was decent per se, but with the above two amazing dishes, I personally would probably encore another one of them instead, as the recipes are not found in Hong Kong side.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDv8P3n3fFU2SO1sNbEef79T-aH8xQ3I3i0ztBdDrHOTPoEkY_yxzJcbEt7xMUG4qZmHlukQGfmFD-E0IkzWQZ6eCfT5zMplCJYrVBcziaQ7xLNCWAtZKWlPpQjK2gP9OR4LVeFL8b9fgx/s1600/7518819408_IMG_7296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDv8P3n3fFU2SO1sNbEef79T-aH8xQ3I3i0ztBdDrHOTPoEkY_yxzJcbEt7xMUG4qZmHlukQGfmFD-E0IkzWQZ6eCfT5zMplCJYrVBcziaQ7xLNCWAtZKWlPpQjK2gP9OR4LVeFL8b9fgx/s400/7518819408_IMG_7296.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xVHBMphTpMensdZU00Wt-KhpfKlDcyguQ-cLCrvZqseO8P6NQ0D6YrHYrZGv_aZTigbx1HGlsd9zIAw3uCub2XO9bcXo_yljb57ZgnVRzusDm2m-x61wxVFOlbXRv1XexWxN5UiQw9fZ/s1600/7518819408_IMG_7300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xVHBMphTpMensdZU00Wt-KhpfKlDcyguQ-cLCrvZqseO8P6NQ0D6YrHYrZGv_aZTigbx1HGlsd9zIAw3uCub2XO9bcXo_yljb57ZgnVRzusDm2m-x61wxVFOlbXRv1XexWxN5UiQw9fZ/s320/7518819408_IMG_7300.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Prawn Stock with Crab Meat & Crispy Rice - 貴妃湯鮮蟹肉響米泡飯 $128</b></div>
<div class="separator" style="clear: both; text-align: center;">
This is a dish that we love in Hong Kong too, and the rice comes as both crispy fried puffs and also as normal white rice inside the clear prawn broth, which is intense and the way we love it. One of the best versions we tried in town when its available. There were also diced Scallops, Prawns together with the Crab meat inside.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7UEipeY9woe7K_qG8JkVTNP4uSlqt5i4vXf4m2gbKAUCdmQOVId4FICDS7bXpKSZnL4dfbmDs2g8-Osf36i7AfUfEdB0bQPTpHZXuxNG89OkEx1kgbnvNGMdUJpipPIUJhXs3za8Fn8a/s1600/7518819408_IMG_7294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7UEipeY9woe7K_qG8JkVTNP4uSlqt5i4vXf4m2gbKAUCdmQOVId4FICDS7bXpKSZnL4dfbmDs2g8-Osf36i7AfUfEdB0bQPTpHZXuxNG89OkEx1kgbnvNGMdUJpipPIUJhXs3za8Fn8a/s400/7518819408_IMG_7294.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Scallion Oil & Lobster Mixed Noodles - 蔥油龍蝦球撈麵 $168</b></div>
<div class="separator" style="clear: both; text-align: center;">
There were a bit more carb dishes than normal this night, owing to us wanting to try out a few of Chef Xu's dishes all at once within October month before he leaves. Again this was well executed and we are happy to report back this had a good Crustacean taste in the mixing broth too, even though the recipe description denoted it as a dry noodles version. At this point we were super full, as even all the filling carb dishes were cleaned off their plates and bowls. We as regular Cantonese foodies, all somehow understood that the next possible chance of eating these rarer recipes done so well too, might be months or years away! That's how impressive this meal has been so far..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJPnh_VBNjCc1FfON7mEcOfu5tQLY-anki6zshgxCD1jCKZzFwcTKjcQhjkhdzcrJ2hDZdpEmX45AGK1JzeqbwD_qcjp76Akm77HV18OL7NfJbk6S4ka0zs58NnEqwbF5ebgQP4PLtmv2/s1600/IMG_7325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJPnh_VBNjCc1FfON7mEcOfu5tQLY-anki6zshgxCD1jCKZzFwcTKjcQhjkhdzcrJ2hDZdpEmX45AGK1JzeqbwD_qcjp76Akm77HV18OL7NfJbk6S4ka0zs58NnEqwbF5ebgQP4PLtmv2/s400/IMG_7325.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chinese Dessert 'Mignardises' Platter - $180 per Person, Pictured is Two Pax Portion</b></div>
<div class="separator" style="clear: both; text-align: center;">
There's a variety of Signature desserts from Hyatt Regency TST, including the 3-in-1 Sesame Glutinous Rice Ball in Tart Pastry and Baked Pineapple Bun top. Also some Oolong Tea Ice Cream Chocolate Bonbons inspire from next door Institution Hugo's ! It's like an Afternoon Tea served during end of Dinner instead, worth a trip on its own! Overall, The Chinese Restaurant at Hyatt Regency Tsim Sha Tsui, serves one of the best Cantonese meals in town for us consistently and it is also relatively affordable. Both the Menu's by guest Chef Xu, and also in-house Head Chef Lo's menus are impressive as always, and currently they also have a Tasting Menu which is only HKD $600 per person with many selectable Signature Dishes, but with HSBC Card promotions it's $480 only. Definitely worth checking out and feel free to ask me for Dishes to recommend as we have tried most of them over the years already.. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Price: Around HKD $450 to $600 + 10% (Media Preview for Grand Hyatt Shenzhen's Guest Chef Menu October 2017)<br /><span style="color: orange;">Food: ♕♕♕♕♕</span><br /><br />Address: Address3/F, Hyatt Regency Hong Kong Tsim Sha Tsui, 18 Hanoi Road, Tsim Sha Tsui尖沙咀河內道18號香港尖沙咀凱悅酒店3樓<br />Phone: +852 37217788</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com2tag:blogger.com,1999:blog-5789596779201018509.post-28796702629692749752017-10-13T12:10:00.000-07:002017-10-13T12:13:42.310-07:00Mott32 卅二公館 [Hong Kong] - Chef Lee from Michelin 1 Star Mandarin Oriental now Helming the Kitchen<div style="text-align: justify;">
<b><span style="font-size: x-large;">A</span></b>t Mott32 Hong Kong & Vancouver, Head Chef Lee Man Sing now cooks and overlooks the kitchen duties, when he was previously poached from the admirable kitchen at Michelin 1 Starred Man Wah Restaurant at Mandarin Oriental Hotel HK. In fact Chef Lee has been running the kitchen at Mott 32 for over a year already, although with his persona as such a low profile Chef who is more into actions than words, we noticed that we have hardly felt his presence in the social media limelight these days since his latest career move. I do owe him an overall write up and introduction too, since I have been here a few times but never had the time to officially put him onto my website for reference. One thing that triggered and motivates me to do a write up about the updated Mott32 - is that we notice most customers arrive in for their famous wood fire oven Peking Duck, BBQ Iberico Charsiu Pork with Yellow Mountain Honey, and also the Truffled Siu Mai dim sum, and that's where it ended for them as a culinary destination. However, this is not what Chef Lee was originally famous for when he ran the kitchen at Mandarin Oriental Man Wah, and he certainly created some labour intensive and creative dishes for the Mott32 Menus, to which I can hopefully showcase to you some of his best dishes..</div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquzrclp9Tg90_sBEl8_vT43IVonQeCIQCiSsLuYw1i1HVrFEXwuDT-5kigXbt7a3gRV0k3ltfFGq_A1kN_gNy0Ow7ENeTBWijOkVNHuqNHtFcgu6aHX2AjHroqcjxYV_d_wo0dpBevUgD/s1600/6174637456_IMG_6459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquzrclp9Tg90_sBEl8_vT43IVonQeCIQCiSsLuYw1i1HVrFEXwuDT-5kigXbt7a3gRV0k3ltfFGq_A1kN_gNy0Ow7ENeTBWijOkVNHuqNHtFcgu6aHX2AjHroqcjxYV_d_wo0dpBevUgD/s400/6174637456_IMG_6459.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswAuCotvgnTN-0-gmJqaImPYmUYhAowdMb80ccn5bWdmG1D5wWZqa__epvNWfpMDIdctQ3oTbzYUfeSgK4lRVOCLofe_LE15E3_-sW_DdY6H5YBVxhKBwZf3c8y821M0381hDhw8fMOSJ/s1600/6174637456_IMG_6457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswAuCotvgnTN-0-gmJqaImPYmUYhAowdMb80ccn5bWdmG1D5wWZqa__epvNWfpMDIdctQ3oTbzYUfeSgK4lRVOCLofe_LE15E3_-sW_DdY6H5YBVxhKBwZf3c8y821M0381hDhw8fMOSJ/s400/6174637456_IMG_6457.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>The Peking Duck Oven -</b></div>
<div class="separator" style="clear: both; text-align: center;">
We had this a few times previously, it is admirable, but this overall review is not about this aspect of Mott32, which is well proven as a formula !</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwbpJEXA8E_9lAd0TD5aRTM_OHl5WJKiwHxLrg4WrE1JHB6bws9OwQF_qOC6_A24U70ViMIdRh1Lo8zpc71IUgw6bXNSW-Ebb_ifFan4LaEkXcEHmv6eP8lCWNm_RBCkc_R9m0q2AuI_7/s1600/IMG_8289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwbpJEXA8E_9lAd0TD5aRTM_OHl5WJKiwHxLrg4WrE1JHB6bws9OwQF_qOC6_A24U70ViMIdRh1Lo8zpc71IUgw6bXNSW-Ebb_ifFan4LaEkXcEHmv6eP8lCWNm_RBCkc_R9m0q2AuI_7/s400/IMG_8289.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJnaxfzgrTJdKJ3ScZ56Dbbv1ioY5Zp-nz2rjQ2TPtfWaOwsaternz-d6ySQFh6j7hMxeAJXxlCMF0-uVhwcF68X9hlzqSajVnMrI5lQNDgeIeVKuITR20LcHZyR9qWiouDMzAtp-hzuD/s1600/6174637456_IMG_6519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJnaxfzgrTJdKJ3ScZ56Dbbv1ioY5Zp-nz2rjQ2TPtfWaOwsaternz-d6ySQFh6j7hMxeAJXxlCMF0-uVhwcF68X9hlzqSajVnMrI5lQNDgeIeVKuITR20LcHZyR9qWiouDMzAtp-hzuD/s400/6174637456_IMG_6519.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>Sichuan 'Lantern' Air Dried Beef 燈影牛肉 - HKD $105</b></div>
<div class="separator" style="clear: both; text-align: center;">
A beautiful rendition of this tedious dish to make, which actually requires steaming, air drying and frying, to give it the thin translucent look, but with a crispy crackle rather than a jerky-like texture. Here, it is quite Ma La numbing as well as Spicy, definitely one of the best versions in town and a must order after Chef Lee has arrived into Mott32 from Mandarin Oriental. ~</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHICr5_J4dIO_3SiHOHws6dz2dklPB_zBWCrSZrE7ES33k0Ts1AWB_wHK0skUKkPNGZC62XOumh4-gBpkJ0osycZW_2581sdSrJ-7LuU9T_BfBj1QRhFO8nTNd9BR1-y0VZ8n6vv2R_B0/s1600/6174637456_IMG_6509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHICr5_J4dIO_3SiHOHws6dz2dklPB_zBWCrSZrE7ES33k0Ts1AWB_wHK0skUKkPNGZC62XOumh4-gBpkJ0osycZW_2581sdSrJ-7LuU9T_BfBj1QRhFO8nTNd9BR1-y0VZ8n6vv2R_B0/s400/6174637456_IMG_6509.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>Seasonal Yunnan Mushrooms Sang Choi Bao Lettuce Cups -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Neatly done. In Hong Kong nowadays, Sang Choi Bao does not make as much an appearance on menus, but usually as a supplementary dish to say a Peking Duck's carcasse meat being used up as a 2nd dish. Or perhaps wrapping a Spring Roll. Here, it definitely appeals to foreigners and expats who love to eat exotic Chinese food..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfSuwoL5GuEzJylYXAZjKkDLgXw7OSRlsLlP_uboWIAx1xUVBFk0jVZmLc0DUOCkDgzT7-I5zT6g0zcmpK3JjUQSPCoRqsf_K5Vd_LBVo6LLnQ2H6SuWnEyCtkIBlK9d_1e8S-9XwCfhO/s1600/6174637456_IMG_6479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfSuwoL5GuEzJylYXAZjKkDLgXw7OSRlsLlP_uboWIAx1xUVBFk0jVZmLc0DUOCkDgzT7-I5zT6g0zcmpK3JjUQSPCoRqsf_K5Vd_LBVo6LLnQ2H6SuWnEyCtkIBlK9d_1e8S-9XwCfhO/s400/6174637456_IMG_6479.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>椒鹽鮑魚仔併金菇 Salt & Pepper Fried Abalone with Enoki Mushrooms -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Another Signature starter here, this time around it appeals more to local Hong Kong customers, especially when in the recent decade or so, it has become popular again in the ex Fishing Village area restaurants in town, especially near Saikung. Here it is paired with addictive enoki mushrooms. I was joking that this dish would pair exceptionally well with Whisky or X.O. based Cocktails..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGATWwCe1CfPNBwVrRfQx6fdlgJqgRzpkSnB0S3AKrQ3HIADJs8yZN-iRNczPmpSvfTpNrdJFnC715ESmBWbzCzkWck27ooGWCGyf4Z-lMoMh_sZ4UB33OG0vJ2r0IplxWbSxXKfd8-kV/s1600/6174637456_IMG_6468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGATWwCe1CfPNBwVrRfQx6fdlgJqgRzpkSnB0S3AKrQ3HIADJs8yZN-iRNczPmpSvfTpNrdJFnC715ESmBWbzCzkWck27ooGWCGyf4Z-lMoMh_sZ4UB33OG0vJ2r0IplxWbSxXKfd8-kV/s400/6174637456_IMG_6468.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Iberico Pork Charsiu with Wild Yellow Honey -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This was originally one of the Signature items here since the inception of Mott32 opening, even before Chef Lee's time. However, these days it has evolved into two versions - here is the cut which uses the Iberico Presa instead of the Pluma, which gives it slightly more texture and melty connective tissues, and closer to what Hong Kong-Cantonese style Charsiu is expected to taste like. Customers can still choose between the both cuts on the menu these days.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FK7UgcF9UpgmnCVcMhFnFW7lYZTPAdDiFaCQ7TFW4EHoNizYkDPhsqpTs1gRqpf4HUKus9YUVRpyaBXreVZhpk34sPb_vMBzR1OCAuLoatEz3MPOctGe3dI9kRqxDBDH1KDYzoXlfdpG/s1600/6174637456_IMG_6465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FK7UgcF9UpgmnCVcMhFnFW7lYZTPAdDiFaCQ7TFW4EHoNizYkDPhsqpTs1gRqpf4HUKus9YUVRpyaBXreVZhpk34sPb_vMBzR1OCAuLoatEz3MPOctGe3dI9kRqxDBDH1KDYzoXlfdpG/s400/6174637456_IMG_6465.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>Iberico 'Presa' Cut Charsiu -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Despite looking almost the same, this is actually an alternative muscle cut used...<b></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvob0d5X0aOtbMuJae0wPRJ5ntuYknCBH9JXw7MlDfTqwNTDz5scHeSeddv5e_rooUH_PLhNP2p_lmesuOppGu6OMftTZAMbcQIrCqXB8WB-Vvk0jt_ytvbtT-DvRoEz9VP-6gMYw4l0B/s1600/6174637456_IMG_6487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvob0d5X0aOtbMuJae0wPRJ5ntuYknCBH9JXw7MlDfTqwNTDz5scHeSeddv5e_rooUH_PLhNP2p_lmesuOppGu6OMftTZAMbcQIrCqXB8WB-Vvk0jt_ytvbtT-DvRoEz9VP-6gMYw4l0B/s400/6174637456_IMG_6487.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSIhi4c8Bkzyhd0V8rHRghi3cr_1AdZUucz-0T7wXnQ9XP5ocdtPxd3hUYisv3DLGYKpnY-o5nbNBVfQ956hsDdui-yURPt0_bUlz55WBBrJCAjl279P4WW2UU-dYyBUhPHrFIowosI6l/s1600/6174637456_IMG_6495.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSIhi4c8Bkzyhd0V8rHRghi3cr_1AdZUucz-0T7wXnQ9XP5ocdtPxd3hUYisv3DLGYKpnY-o5nbNBVfQ956hsDdui-yURPt0_bUlz55WBBrJCAjl279P4WW2UU-dYyBUhPHrFIowosI6l/s400/6174637456_IMG_6495.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>Quail Egg Truffled Siumai Dumpling -</b></div>
<div class="separator" style="clear: both; text-align: center;">
A part of the trio of Signature items here, apart from the Peking Duck & Charsiu, again these were already here and preceded Chef Lee's arrival, the latter is more contributing towards the labour intensive and chef dependent dishes here. We order this every time during Lunch or Dinner, but I am glad to say this time has been the best version we have tried, with the pork bouncy and not too solid, the quail eggs still runny and wrapped inside rather than placed on top, the traditional way.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlXnA-lgZy4aT8cJiJgIYjjSAPa2YfddY5gWctm0PNY-bPx9EThaem_5wOjq_XupYLBhfrv0tdnsUKcSFS8LM8dH1VbczhMAvO9ClxkzFkP0OMYqu_PlOgQBxY0rt-O7uBirSXn3lTdg1/s1600/6174637456_IMG_6471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlXnA-lgZy4aT8cJiJgIYjjSAPa2YfddY5gWctm0PNY-bPx9EThaem_5wOjq_XupYLBhfrv0tdnsUKcSFS8LM8dH1VbczhMAvO9ClxkzFkP0OMYqu_PlOgQBxY0rt-O7uBirSXn3lTdg1/s400/6174637456_IMG_6471.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Seasonal Autumn Yunnan Mushrooms Soup with Fish & Pork -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Double boiled and sweet tasting, aromatic. <b></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DwmAU2L6D7FDvxtX0nKaZZYeaGbAKXN_qwvuVdkreYHRKkf725VAZjYdI1fMdrw0YzoQN-e8191s6-mcZzq6Etcp59AbJP9NEBnE2RlC1IZQLfhvrw1xRd2AjfsoAFzn3r7wqyyCgmN8/s1600/6174637456_IMG_6501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DwmAU2L6D7FDvxtX0nKaZZYeaGbAKXN_qwvuVdkreYHRKkf725VAZjYdI1fMdrw0YzoQN-e8191s6-mcZzq6Etcp59AbJP9NEBnE2RlC1IZQLfhvrw1xRd2AjfsoAFzn3r7wqyyCgmN8/s400/6174637456_IMG_6501.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIMp0R4q_5GFGemJo4o_Zz51YJfVB_ZKDhfXS-zGQNIER37aQWsc1ldC-PGJzMuUxs9gcXXkIkg_Th33QgUAp-2jffIoAaRvJ94AwwjJeV6xI_tDoMUCFLuaZK_p6xTBVb0bS39vs_z5U/s1600/6174637456_IMG_6514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIMp0R4q_5GFGemJo4o_Zz51YJfVB_ZKDhfXS-zGQNIER37aQWsc1ldC-PGJzMuUxs9gcXXkIkg_Th33QgUAp-2jffIoAaRvJ94AwwjJeV6xI_tDoMUCFLuaZK_p6xTBVb0bS39vs_z5U/s400/6174637456_IMG_6514.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>Shanghai Smoked Fish 熏魚 - HKD $260</b></div>
<div class="separator" style="clear: both; text-align: center;">
A dish that Chef Lee does very well of, the traditional Shanghainese version is actually not smoked but only called so for its similar flavors after braising and frying, but here it goes the extra step to fulfil it's potential. Again a dish that we have to order every time nowadays in the revamped Mott32 menu, and definitely one of the best authentic tasting versions in town. The other is at Michelin 1 Star <b><i>Zhejian Heen</i></b> in Wanchai.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlxgTOBzm0dgM1qUjaqKs9tcNedK43IzArNzU7TpmBPJk7ZRayzXKj_3z1AeSeHouiWGA4sxaKFK2umpgT5CK1Eaxj2zoASPx-wOZkrW1HiX9orEe67zpkJT0zdWtcVcl-8TQEZYCsGiD/s1600/6174637456_IMG_6534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlxgTOBzm0dgM1qUjaqKs9tcNedK43IzArNzU7TpmBPJk7ZRayzXKj_3z1AeSeHouiWGA4sxaKFK2umpgT5CK1Eaxj2zoASPx-wOZkrW1HiX9orEe67zpkJT0zdWtcVcl-8TQEZYCsGiD/s400/6174637456_IMG_6534.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Yunnan Morel Mushrooms with Scallops -</b></div>
<div class="separator" style="clear: both; text-align: center;">
A stir fried dish that is quite typical Cantonese, but here the thickish scallops had a more caramelized surface from wok frying, which seems to be a food trend nowadays. Previously the Cantonese version of this dish had softer, wetter versions of the scallops which were more thinly sliced, and remember that previously in Hong Kong we actually ate more of the Pen Shells varieties, than the Hokkaido or European style scallops.</div>
<b></b><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmjEZ-C2mTWA_1OhDUxG4hHoUPR5wvHwdOK6BiJjKjzy6q3binLRh-zXczzko6AnxnAKlqvHaGb7B9KUkR_n3YXaP4KJDGZWIYRPCP05uWhGypn0jjXdi4a8x32gUGw5jIt-GLh64hBEY/s1600/6174637456_IMG_6550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmjEZ-C2mTWA_1OhDUxG4hHoUPR5wvHwdOK6BiJjKjzy6q3binLRh-zXczzko6AnxnAKlqvHaGb7B9KUkR_n3YXaP4KJDGZWIYRPCP05uWhGypn0jjXdi4a8x32gUGw5jIt-GLh64hBEY/s400/6174637456_IMG_6550.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>Scallion Stir-Fried Angus Beef -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This is a newer addition to the menu here. The Beef are thickly sliced, which differs slightly from the thinly shaven Beef or Mutton version which is predominantly eaten in Beijing or Mongolia for this recipe. To me, I think it could handle more wok searing aroma of the scallions and spring onions, or leeks, which was the essence of eating this dish.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptPMH7yc80XxBG3GctEqFhG1pQFJ4zFE_Wi5auCqTcJLQ_TqilyLfyblLnLjjCBD1ed7tG4aZ6fgz1czNIUKSqGnMm2_hupd4cHzDJ_x0ajmRWcjCZQJixBmA8hc8HxXvyZZ02NDIJWxy/s1600/6174637456_IMG_6539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1281" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiptPMH7yc80XxBG3GctEqFhG1pQFJ4zFE_Wi5auCqTcJLQ_TqilyLfyblLnLjjCBD1ed7tG4aZ6fgz1czNIUKSqGnMm2_hupd4cHzDJ_x0ajmRWcjCZQJixBmA8hc8HxXvyZZ02NDIJWxy/s400/6174637456_IMG_6539.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLj2Sl33daH8KuLub4I2Mwdiku_R-_0tA8ztXJdXl5heFmNl6uaW38mxtanon_4TOgkj1IENVD3hadDJBYU2V-Y17-cgd_mGuGkWfPmbbkCIKu5qR7wx1ycEroSGQJkg9iQuLkzsbYNrN2/s1600/6174637456_IMG_6544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLj2Sl33daH8KuLub4I2Mwdiku_R-_0tA8ztXJdXl5heFmNl6uaW38mxtanon_4TOgkj1IENVD3hadDJBYU2V-Y17-cgd_mGuGkWfPmbbkCIKu5qR7wx1ycEroSGQJkg9iQuLkzsbYNrN2/s400/6174637456_IMG_6544.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>鹽焗野菇法國春雞 Salt Baked Mixed Mushrooms & French Spring Chicken - </b></div>
<div style="text-align: center;">
A seasonal recipe using fragrant Mushrooms as stuffing, in a Chinese style with shadows of French cuisine. The Lotus Leaf was of the fresher variety which imparted a greener aroma. Inside were stuffings of mushrooms and pearl barley. Someone said online that this resembles a bit of a Beggars Chicken, which in hindsight is probably quite true, just without the pickled vegetables lying the bottom of the poultry, but using mushrooms instead.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49Zijw_HOfT6Vxk4ApmZy4g_XuBTnxt0-rI-bADPA-M50npPnWK9xrsSQT2R_eAQkYHnhwWb1wiIhTOkmfIbhhm5nGQVNinQb-dmUINJlC1Qmi6MvlIAgd6tn5HMlL8Ht6MZHTTzEDo21/s1600/6174637456_IMG_6562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49Zijw_HOfT6Vxk4ApmZy4g_XuBTnxt0-rI-bADPA-M50npPnWK9xrsSQT2R_eAQkYHnhwWb1wiIhTOkmfIbhhm5nGQVNinQb-dmUINJlC1Qmi6MvlIAgd6tn5HMlL8Ht6MZHTTzEDo21/s400/6174637456_IMG_6562.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Fried Beancurd Skins with Gingko Nuts, Red Dates, and Broccoli -</b></div>
<div class="separator" style="clear: both; text-align: center;">
A Vegetarian dish that has some crispy elements, and definitely appeals to locals and foreigners alike. In fact I have hardly seen this typical Chinese medicinal vegetables dish done in this fashion. Bravo.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrAT3T-DnFV21Yy1ejpYI0j4SWrG83Y9WiMlGW_OQ2IeV3VR6nYbt8B_XDg23BgNXjipWXBJwHpEMcarbby9zEd8eQzAgs59t-RQT7_zfvESdlutREvZ_LPnTCqixKdqJ1_shH44geQME/s1600/6174637456_IMG_6564.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrAT3T-DnFV21Yy1ejpYI0j4SWrG83Y9WiMlGW_OQ2IeV3VR6nYbt8B_XDg23BgNXjipWXBJwHpEMcarbby9zEd8eQzAgs59t-RQT7_zfvESdlutREvZ_LPnTCqixKdqJ1_shH44geQME/s400/6174637456_IMG_6564.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Lobster Rice -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This is a relatively newer Crustacean rice dish, and it was also served recently at the Singapore F1 Grand Prix circuit by the Mott32 team. It has a decent amount of lobster bisque for cooking the rice, and there is actually a history to this dish too... Initially Chef Lee wanted to cook his Crispy Rice in Lobster Bisque dish, which he exceled in at Man Wah at Mandarin Oriental. In the end he created this drier version just for Mott32, to distinguish itself from the previous version. Having said that, I have actually eaten that wetter version here too on a previous visit luckily..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8w8FkSLlHwFguxC0_nkGZCoCu84cosVKZRmrZOgO65ZpKUlVeEsN7bb7f9JsUcUEG9Zf7rTe-JDb9u0y3-qmMNGl6shENwLk4HbWCBMFTev8hqOo6_7rauhyqdcOOcPBgUWVhrNs2l-Y/s1600/6174637456_IMG_6572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8w8FkSLlHwFguxC0_nkGZCoCu84cosVKZRmrZOgO65ZpKUlVeEsN7bb7f9JsUcUEG9Zf7rTe-JDb9u0y3-qmMNGl6shENwLk4HbWCBMFTev8hqOo6_7rauhyqdcOOcPBgUWVhrNs2l-Y/s400/6174637456_IMG_6572.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcJZ2GY6Aqny_oSFM5-7tOaOBn4svweuWrA9ribf0sg5tKMDOepO8kFLoMr7aeW8KapVAj7eGZiap2Wc5uy-o_9c6YNtyzDWvPKOh3xtGilXeIXrVTMgfnkZpcJTHdjEIKA6Od9e0vdYD/s1600/6174637456_IMG_6578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1281" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrcJZ2GY6Aqny_oSFM5-7tOaOBn4svweuWrA9ribf0sg5tKMDOepO8kFLoMr7aeW8KapVAj7eGZiap2Wc5uy-o_9c6YNtyzDWvPKOh3xtGilXeIXrVTMgfnkZpcJTHdjEIKA6Od9e0vdYD/s400/6174637456_IMG_6578.jpg" width="320" /></a></div>
<div style="text-align: center;">
<b>Blood Orange & Guava Mousse Cake with Oatmeal & Jasmine Ice Cream - $105</b></div>
<div class="separator" style="clear: both; text-align: center;">
A new dessert creation here. Pictured above is the updated version of the Soy Sauce Ice Cream with Strawberries and White Chocolate Panna Cotta, which is a perennial favorite here. </div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBpiV965WnHLZJruJFxeg2T1RcCIJjwPsPX7A9Tk5sAEqHrN8vZwmsQhDkpgBCL2FR-7KiKHbLqljs1Yr6nJozWHncGvxJQKfPtju_hDkAILMw5ekD1XzYKfaM02Glh3iKqKNDSCARmsh/s1600/6174637456_IMG_6453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBpiV965WnHLZJruJFxeg2T1RcCIJjwPsPX7A9Tk5sAEqHrN8vZwmsQhDkpgBCL2FR-7KiKHbLqljs1Yr6nJozWHncGvxJQKfPtju_hDkAILMw5ekD1XzYKfaM02Glh3iKqKNDSCARmsh/s400/6174637456_IMG_6453.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>The Latest Food at Mott32 -</b></div>
<div class="separator" style="clear: both; text-align: center;">
It is not my first visit after Chef Lee arrived into the kitchen, but it has stabilized and found a footing. Of our multiple visits to Mott32, we can tell instantly that there are two crowds which patron here - those who are more dining here for the Peking Duck, Truffled Siu Mai and BBQ Iberico Charsiu who might be lured into the space as these dishes appeal to foreigners from Asian to ABC, Expats alike. And then there are some of us who followed Chef Lee from his Mandarin Oriental days and come here for his Signature dishes, some of which are unique and deserving merit, and which he helped to re-create for the Mott32 kitchen. Which camp do you belong to when you arrive here to dine next time!!<b> </b></div>
<br />
<br />
<br />
<br />
<br />
<b>Price: Around HKD $350 to $550 + 10% (Media Invitation Meal for Autumn Yunnan Mushroom Dishes + Multiple Self Visits combined)</b><br />
<b><span style="color: orange;">Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕</span></b><br />
<b><br /></b>
<b>Address: Basement, Standard Chartered Bank Building, 4-4A Des Voeux Road Central, Central </b> <br />
<div class="address-map-photo" data-href="#map" style="background-image: url(/images/v/or/poi/d_sr2_mapthumbnail.479d82.png);">
</div>
<div class="content">
<a data-href="#map" href="https://www.blogger.com/null"><b> 中環德輔道中4-4A號渣打銀行大廈地庫 </b></a></div>
<b>Phone: +852 28858688</b><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com7tag:blogger.com,1999:blog-5789596779201018509.post-71643013286027257092017-10-08T11:41:00.000-07:002017-10-08T11:49:57.587-07:00Frank's Library [Hong Kong] - A New Bar inside a Bar, Through a Hidden Doorway in Foxglove<div style="text-align: justify;">
<span style="font-size: x-large;"><b>A</b></span>fter Dinner, we were headed to Foxglove, a British Bar in Central that has garnered some followers for their fine selection of Whiskies and Cocktails. About 45 minutes after we were sat down, one of the owners said let's come this way and we should take a look inside... Without any prior knowledge of its existence, we were led to a Doorway which required pressing some right keys to get into Frank's Library..</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCvKtOcdC4nl0O7wWOzSitCByCDqhJsiw19B6eG3YmXzoxo-dLyyfzmvge-cVzhQ95o_wniXCKdNviATefRGylZAgv6rFg1tkfLVJZdvxcxViSjONIJ4pI2dEzYcnqKpzEBGK3uWE0Bet/s1600/7583944320_IMG_7372.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCvKtOcdC4nl0O7wWOzSitCByCDqhJsiw19B6eG3YmXzoxo-dLyyfzmvge-cVzhQ95o_wniXCKdNviATefRGylZAgv6rFg1tkfLVJZdvxcxViSjONIJ4pI2dEzYcnqKpzEBGK3uWE0Bet/s320/7583944320_IMG_7372.jpg" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95DAP5g-16H18seFXDpxBmBJkILiSiCzgBu3CIA478seshobsvyxDfG3edlBQQdNso8g5E1CKc2bJCCalnS44Qg45tX_utoE4aBLGfjV8fZIp9Va8552SFWirZY2zzTQ7JgM5VaeHa3N6/s1600/7583944320_IMG_7373.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95DAP5g-16H18seFXDpxBmBJkILiSiCzgBu3CIA478seshobsvyxDfG3edlBQQdNso8g5E1CKc2bJCCalnS44Qg45tX_utoE4aBLGfjV8fZIp9Va8552SFWirZY2zzTQ7JgM5VaeHa3N6/s320/7583944320_IMG_7373.jpg" /></a></div>
<div style="text-align: center;">
<b>Inside Foxglove and the Performance Stage -</b><br />
Where we were initially seated, and sipping on a Woodland Breeze cocktail made of Aperol, Apple & Lemon Juice, Kaffir Lime Leaf Syrup & Egg whites - HKD $110</div>
<div style="text-align: center;">
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHshnp-reCnGfBLgvcetTvQAdIANn2D0aLZpVQPL0x9L9xNioaxpz_7pwGlwnotgPfEbNyTEd_hcoMZ6GZ29sAUHRuBhJAgNRZz2wjzguzJXdCYY3mcmnqdtRBj27y4Qvf4UY9xGmiMNF/s1600/IMG_7510.jpg"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHshnp-reCnGfBLgvcetTvQAdIANn2D0aLZpVQPL0x9L9xNioaxpz_7pwGlwnotgPfEbNyTEd_hcoMZ6GZ29sAUHRuBhJAgNRZz2wjzguzJXdCYY3mcmnqdtRBj27y4Qvf4UY9xGmiMNF/s320/IMG_7510.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>We were then led into Frank's Library... </b><br />
A bar inside a bar, inside Foxglove. Of which I did not take a lot of pictures in the dark. Now if you knew about the ownership behind Foxglove, it is owned and run by the guys behind Dr Fern's Gin Parlour, which was instantly well received and got recognized as a Top 50 Asia Best Bars in the 2017 list... The naming of the businesses behind Dr Fern's, Foxglove, Mrs Pounds and now also Frank's Library, are all related characters from a conjured story plotline. And Frank's Library is Frank Minza's most secluded private space.. which is here</div>
<div style="text-align: center;">
<br />
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMybMpUFxV9KfXXGXq-pmH9zkdl3FJ0G4ka78LzPmVRyXFxgQZCFarQgKGx6elovNkYiknawEftp1h8ApEyB1TLiluoHMthcgSs0ljpsxWY_IsR0Wsj27GfRiV1H85bbvq_W6RJPvURsyE/s1600/IMG_7514.jpg"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMybMpUFxV9KfXXGXq-pmH9zkdl3FJ0G4ka78LzPmVRyXFxgQZCFarQgKGx6elovNkYiknawEftp1h8ApEyB1TLiluoHMthcgSs0ljpsxWY_IsR0Wsj27GfRiV1H85bbvq_W6RJPvURsyE/s400/IMG_7514.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>Drinks inside Frank's Library - </b></div>
<div style="text-align: center;">
Consisting mostly of rarity Whiskies and Cocktail Drinks, which are naturally more exclusive and priced higher than outside at Foxglove<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_hSuCt5NLKZc2giEa3hjbN1_WAMNSGTqFwVrBqXWcZLTO0RDrMI5BebwU3LVdmk3PTNICkPGjHTbPj-nJcfbaxyCcPyCnBUfFmA1cM2IT1PVasbQRoHMN5WVqz5x_hMmkADp22NHIYUlY/s1600/IMG_7518.jpg"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_hSuCt5NLKZc2giEa3hjbN1_WAMNSGTqFwVrBqXWcZLTO0RDrMI5BebwU3LVdmk3PTNICkPGjHTbPj-nJcfbaxyCcPyCnBUfFmA1cM2IT1PVasbQRoHMN5WVqz5x_hMmkADp22NHIYUlY/s400/IMG_7518.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>Silk Road Sour $230 - </b><br />
Made with Hibiki 17 Years Old & Plum Wine</div>
<div style="text-align: center;">
<b><br /></b>
<b>Sultan's Spice Bazaar $220 - </b><br />
Cocktail with Date Sweetened Milk<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgeAQzeKH-PvPl1kI6zMTBf-9iPkdMhCDZOSI5Esr8Iqk93SrK-VXPQK6M3ekpTnOUgaf9E8_UqCspmt9NVuFSJm-7nn0lMFosow9NNVAhgelVhGvthLXuCaad4hNH8LYPzRziCbYZa_RV/s1600/IMG_7520.jpg"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgeAQzeKH-PvPl1kI6zMTBf-9iPkdMhCDZOSI5Esr8Iqk93SrK-VXPQK6M3ekpTnOUgaf9E8_UqCspmt9NVuFSJm-7nn0lMFosow9NNVAhgelVhGvthLXuCaad4hNH8LYPzRziCbYZa_RV/s400/IMG_7520.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>America's Manhattan - $220</b><br />
Leather infused Rye Whisky, etc</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYPRaSGO-rVfhXYNfhbUpPZh7lvi_ylgGxKtOIsnNqx04W7LVPaklcVBT_vt95wd6-ASdRrHertLIuTIK3560iv08eFb8swJu0KME0Y4QofXndn2J6NDP-CREXQDJ0kYCkEL8GUqLwgBD/s1600/IMG_7513.jpg"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYPRaSGO-rVfhXYNfhbUpPZh7lvi_ylgGxKtOIsnNqx04W7LVPaklcVBT_vt95wd6-ASdRrHertLIuTIK3560iv08eFb8swJu0KME0Y4QofXndn2J6NDP-CREXQDJ0kYCkEL8GUqLwgBD/s400/IMG_7513.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>An Amazing Bar inside a Bar Experience - </b></div>
<div style="text-align: center;">
I was totally unprepared and only tagging along for the Journey into Frank's Library, so did not ask too many questions about how to access this private bar area which has recently just opened. Yet I think next time upon discovering the way to return back to here, it will be a whole experience in itself again, and there seem to be some Secret codes involved that you need to press right ~ ! Now that the Bar scene is heating up in Hong Kong and Macau, here is another space worth exploring and is shrouded in mystery and enveloping a bit of privacy </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Price: HKD $110 to $230 + 10% Service Charge</b><br />
<span style="color: orange;"><b>Drinks: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2</b></span><br />
<b><br />Address: Inside Foxglove, 6 Duddell Street, Central</b></div>
<div style="text-align: left;">
<b>Phone: 21168949</b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com1tag:blogger.com,1999:blog-5789596779201018509.post-32362164670790884362017-10-01T12:04:00.003-07:002017-10-13T12:27:11.681-07:00El Cerdo [Hong Kong] - Great Tapas & Pricing, Spanish Tapas Bar from Tsuen Wan Now Open in Wan Chai<div class="separator" style="clear: both; text-align: justify;">
<b><span style="font-size: x-large;">M</span></b>y 1st visit to El Cerdo in Tsuen Wan was purely by luck whilst strolling past, and the outside menu board carried authentic Spanish items at an affordable pricing point, which sprang a surprise considering Tsuen Wan is out in the New Territories area. Fast forward to mid-late 2017 and El Cerdo, which means 'pork' in Spanish, has expanded to Wanchai Lockhart Road side. UK Chef Simon Lynch used to help during the latter stage of the popular Tapeo Tapas bar and nowadays the El Cerdo recipes seem to carry even more personal characters of the Chef's intentions. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUhpx8mxhuUueOaKqfmEZb_SAgt5RrpqMKvTA2sic9FJiA8hQKxX0xCklJxA6HFrM6IUXAXP3hPBH10qsC0tmKb6nHj5y0iimRm9VoOaYij7OyykkTSd9_kgc6bRWIGB5k-PsOZvuHmbY/s1600/6241717600_IMG_5978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieUhpx8mxhuUueOaKqfmEZb_SAgt5RrpqMKvTA2sic9FJiA8hQKxX0xCklJxA6HFrM6IUXAXP3hPBH10qsC0tmKb6nHj5y0iimRm9VoOaYij7OyykkTSd9_kgc6bRWIGB5k-PsOZvuHmbY/s320/6241717600_IMG_5978.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn4RENjeLPBtPBYuqzjHPeKXi25gI30axrAAnitIsx1Hg1KyW6o_sGcutpl5t9Tl2YxzLmzbEgNn4urBKssmkdCQfTo-8FRQETavY9X5wzjZqfoqYwQXMt_K05amnJkGXTAlx2pjNHNhG/s1600/IMG_2575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrn4RENjeLPBtPBYuqzjHPeKXi25gI30axrAAnitIsx1Hg1KyW6o_sGcutpl5t9Tl2YxzLmzbEgNn4urBKssmkdCQfTo-8FRQETavY9X5wzjZqfoqYwQXMt_K05amnJkGXTAlx2pjNHNhG/s320/IMG_2575.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Menus for Lunch & Dinner - I have visited 4 Times in recent 2 months Myself</b></div>
<div class="separator" style="clear: both; text-align: center;">
Spanish Tapas bars are flexible for diners like me, as I could come grab a quick bite or a full on Lunch and Dinner meal, and at flexible hours. The prices on the Menus are highly reasonable too..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7efCT6wOsZ9aN7uZztYt4gyrXSTUBJs7kXuxKUGhD63ZaKsOwyFv-AC5RgrMnYU-6SjB9bg6NE1n7eosOElK6Xqr_F9Ws7NJQC5WSQZlt0m0GMHDZBH1XxagSa7tbl5JCGjPT3i4HoiCu/s1600/6241717600_IMG_5983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7efCT6wOsZ9aN7uZztYt4gyrXSTUBJs7kXuxKUGhD63ZaKsOwyFv-AC5RgrMnYU-6SjB9bg6NE1n7eosOElK6Xqr_F9Ws7NJQC5WSQZlt0m0GMHDZBH1XxagSa7tbl5JCGjPT3i4HoiCu/s400/6241717600_IMG_5983.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Jamon Croquetas - HKD $34</b></div>
<div class="separator" style="clear: both; text-align: center;">
The prices in Wanchai are slightly higher than in Tsuen Wan shop, but still affordable. But that's not the point - I have ordered these every time I visited El Cerdo at both outlets, and they are consistently the best croquetas in town, with a loose bechamel gooey texture inside, and plenty of diced Jamon hams. ~ 9/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQA9EYWaAaqhbegOjBEQCSiv_q0NUiKe5MD83CjHGztzCSwhmqhomoaLokV6lC0uT6GQQEiMEOy9SMlExgzxTDeo-JVPSoMBFjB1G3EYQ8FZjci1GmV5F335_qMP6bNOEh9gejmin4QWMv/s1600/7583910880_IMG_7693.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQA9EYWaAaqhbegOjBEQCSiv_q0NUiKe5MD83CjHGztzCSwhmqhomoaLokV6lC0uT6GQQEiMEOy9SMlExgzxTDeo-JVPSoMBFjB1G3EYQ8FZjci1GmV5F335_qMP6bNOEh9gejmin4QWMv/s400/7583910880_IMG_7693.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMzyUK5K5nHvgV7ijL5kG7kwh_5xgvDehjxeUNV6QNqyPGMN2tCO9-1AAwgbIVdcucSXQZZPnRb8TDIwqHhG-PEHgAw7x_SonriGLGKNaYefkbWVgpkzdnc7Iazcc281n_rq1XkZ60_D0/s1600/IMG_2684.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1370" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMzyUK5K5nHvgV7ijL5kG7kwh_5xgvDehjxeUNV6QNqyPGMN2tCO9-1AAwgbIVdcucSXQZZPnRb8TDIwqHhG-PEHgAw7x_SonriGLGKNaYefkbWVgpkzdnc7Iazcc281n_rq1XkZ60_D0/s320/IMG_2684.jpg" width="273" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Egg Tortilla Omelette with Chorizo - $68</b></div>
<div class="separator" style="clear: both; text-align: center;">
The A La Carte menu carries only one plain Tortilla option, but they actually have a Chorizo, Mushroom or a Crab meat tortilla version. In my personal opinion, the best runniest Spanish Tortilla in Hong Kong is found at <b><i>Catalunya</i></b> (soon to be moved to Central and renamed), and also at <b><i>Cassio</i></b> in LKF. The El Cerdo version meanwhile tastes the best overall, simply because it has the right combination of potato and egginess taste, a runny texture, and in this version bitey chorizo's with the sausage oil and smoky paprika seeping into the omelette. Got to order this every time too ~ 9/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5wd-_groWRhxqX_sGjoj9R8Y1m7et50Pdg3C8n9_PTIOwWpCk1HtzW5houk-FBDyNtH4qYA6TohQiJTpsdLteTgpiWqxcUmblQ_gLRrMR2RfycNHxoG8SiFjPdeTMzpClkWBOlyaxb5N/s1600/IMG_2578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5wd-_groWRhxqX_sGjoj9R8Y1m7et50Pdg3C8n9_PTIOwWpCk1HtzW5houk-FBDyNtH4qYA6TohQiJTpsdLteTgpiWqxcUmblQ_gLRrMR2RfycNHxoG8SiFjPdeTMzpClkWBOlyaxb5N/s400/IMG_2578.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Cold Gazpacho Soup -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Refreshing and accurate tasting. Truth be told at first, I didn't know what magic Chef Simon is pulling sometimes, considering he is actually British, but his cooking tastes more accurate Spanish than most Spanish restaurants in town. I have a feeling it's because in London and the UK, expectations from a Spanish place have set a very high bar..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8f8S6r-kAerltRVpym3mLvqPlQk_PZBxaPeOXVFKuq3sT18h9c3uLl3MAOm4xy_C7YdBXTkuITuyt3Ays7IqhAkcT1lHgBwl04hE5JwZuwOVn3f4M2HKkm9P_sPVXSaz3pL_r7XK1eP0R/s1600/IMG_7150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1390" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8f8S6r-kAerltRVpym3mLvqPlQk_PZBxaPeOXVFKuq3sT18h9c3uLl3MAOm4xy_C7YdBXTkuITuyt3Ays7IqhAkcT1lHgBwl04hE5JwZuwOVn3f4M2HKkm9P_sPVXSaz3pL_r7XK1eP0R/s400/IMG_7150.jpg" width="346" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>2 Pieces Crispy Pork Belly with Quince Aioli, Peppers - $72</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>*Currently With Estrella Damm Lager Beer as Promotion - Only $88</b></div>
<div class="separator" style="clear: both; text-align: center;">
Another item that was famous from the Tapeo era, but now carried to El Cerdo and a must order every time. The skin is crackly and the meat is not dry, perfectly cooked, and I think it actually over performs over the ex-Tapeo's version somehow too. ~ 8.5/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG42B2oEvpehBQe22xgcKEojHsXz8eeXH97Azb8d21ye9WUI8jXROBL4PoA9e4Bo0ir8hcqleFlmTSDQtlSZsbcQOXQCu3k2t1uacUAlDuHFCeUQW1kLTvhGmJMZR9THbMg53DUeEjPqHu/s1600/IMG_2587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG42B2oEvpehBQe22xgcKEojHsXz8eeXH97Azb8d21ye9WUI8jXROBL4PoA9e4Bo0ir8hcqleFlmTSDQtlSZsbcQOXQCu3k2t1uacUAlDuHFCeUQW1kLTvhGmJMZR9THbMg53DUeEjPqHu/s400/IMG_2587.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>The Signature 'Cerdo' Pork Belly, a Must order here Every Time -</b></div>
<div class="separator" style="clear: both; text-align: center;">
I have eaten this 4 times in the recent 1.5 to 2 months already myself, it is that addictive</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVEB7vL1ydDb0AjR-AyBBHhJf30TDR3fv5kLlvNRE96qYrCg61t-WtrrCy_giqA-mK2jzW0oPu3dNAwUOVt-eBjdxnJb1AuL6tLFaNi9Ctxv7Q99aXaw_uuOJKmgLvbmGFXuvqaaeT9dg/s1600/7583910880_IMG_7680.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVEB7vL1ydDb0AjR-AyBBHhJf30TDR3fv5kLlvNRE96qYrCg61t-WtrrCy_giqA-mK2jzW0oPu3dNAwUOVt-eBjdxnJb1AuL6tLFaNi9Ctxv7Q99aXaw_uuOJKmgLvbmGFXuvqaaeT9dg/s400/7583910880_IMG_7680.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Gambas al Pil Pil - $88</b></div>
<div class="separator" style="clear: both; text-align: center;">
The Prawns are sizzling in the garlic and olive oil, with some chili. It is served bubbly hot and the prawns are crunchy and bitey. This <i>ajillo</i> dish in Hong Kong context is not always nailed right, but over here at El Cerdo and also at Ole Spanish Restaurant, they are both serving my favorite versions in town! ~ 9/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsywAY2tQYhxuuk2_7uu0vAY0pXYO6IvdChhyphenhyphenFk7ipuU9vQmLHWVw5dIzBAEUTbHYMT9cIFz9039ZSlak-t7Y_UgOxPWv6AuqCXAWBm4x9cMWpGPDZDbT3nLva9AqTUptA27ybmcVYAFu/s1600/IMG_7154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1411" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsywAY2tQYhxuuk2_7uu0vAY0pXYO6IvdChhyphenhyphenFk7ipuU9vQmLHWVw5dIzBAEUTbHYMT9cIFz9039ZSlak-t7Y_UgOxPWv6AuqCXAWBm4x9cMWpGPDZDbT3nLva9AqTUptA27ybmcVYAFu/s400/IMG_7154.jpg" width="352" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Pincho Cordero Lamb Skewers with Mojo Verde sauce - $88</b></div>
<div class="separator" style="clear: both; text-align: center;">
On the other hand, this was my first time ordering this after a Magazine Staff recommended it to me, and it was gorgeous with the right seasoning, and a crust outside the tender lamb. ~ 8.5/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHr_thQCrZ7WqzvxlSxxVTjO1pOyRhTNkf7I-6oaeov9V33u70xNlAwCNp0Ma0Da3dEMLrvjjq1hhxKloQHRUFfv0xtNhk121ykZei2c4qBDNFyLKi-V0byB6WLdDP-sOxuXXEa8u6lwJy/s1600/6241717600_IMG_5987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHr_thQCrZ7WqzvxlSxxVTjO1pOyRhTNkf7I-6oaeov9V33u70xNlAwCNp0Ma0Da3dEMLrvjjq1hhxKloQHRUFfv0xtNhk121ykZei2c4qBDNFyLKi-V0byB6WLdDP-sOxuXXEa8u6lwJy/s400/6241717600_IMG_5987.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Talo con Txistorra - Basque Style Corn Tortillas with Chorizo Sausage $88</b></div>
<div class="separator" style="clear: both; text-align: center;">
With Red Pepper chutney. A Traditional Basque dish that seems to somehow relate to the Mexican tortillas and taco's, this is a unique dish in Hong Kong context. The tortillas were hand rolled here and carried a strong corn taste - which you can't say a lot of corn tortillas at Mexican Taquerias in town have actually been able to achieve... ~ 8/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsiFPg5-ppUflEa3cwG-QinrKI7QCKQzSueCK3a3m4UyUm5Mcdg63xOiH4ukShoCu-mJ0jE1965sg6zYFU1Nltm7_22dftkelG0gbjGf0z2pbztGUAQFHJDdFHi8lJxdPOuVPC3QXAR-Gk/s1600/IMG_2802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1378" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsiFPg5-ppUflEa3cwG-QinrKI7QCKQzSueCK3a3m4UyUm5Mcdg63xOiH4ukShoCu-mJ0jE1965sg6zYFU1Nltm7_22dftkelG0gbjGf0z2pbztGUAQFHJDdFHi8lJxdPOuVPC3QXAR-Gk/s400/IMG_2802.jpg" width="343" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxXRkouZDNEDnCcSCVhID_l6wy1524TCZAIF47YCV6nHsQ7hQSKjL_CC0fPhVkFoAlQYjhirKHKiFQuAG-jf7TcGSsbyO0gQGg8oCorJwcR9-593EGv7zqYBqTVw8O3IIpWAU77-yAK3m/s1600/7583910880_IMG_7702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1281" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxXRkouZDNEDnCcSCVhID_l6wy1524TCZAIF47YCV6nHsQ7hQSKjL_CC0fPhVkFoAlQYjhirKHKiFQuAG-jf7TcGSsbyO0gQGg8oCorJwcR9-593EGv7zqYBqTVw8O3IIpWAU77-yAK3m/s400/7583910880_IMG_7702.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Spanish Churros with Nutella Chocolate Hazelnut sauce - $48 for 4 Pieces </b></div>
<div style="text-align: center;">
I think most customers who have been to El Cerdo, agree that these are the best Churros in Hong Kong consistently. I don't normally make the 'Best' claim but I have had most of them to compare with by now. Here they are never fried too hard, nor too greasy when eating with your hands. Personally I prefer to have a Dark Hot Chocolate Drink to go with my churros or porras, but a Nutella variation works well in this situation too. ~ 9.5/10<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SsqtK4fgUT8w2TJn1_HNUZQOGK90ixqkyIxDX4LHnjzOaFBGsvsnonQktuNJy91yeNpZGQ7Sys1Fy6IRlimCeDOKjp7RUcBX8w7rjBwZnh5wznX0QrCdq7BIctKaqBVVpFvUW13DZW_v/s1600/IMG_2577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SsqtK4fgUT8w2TJn1_HNUZQOGK90ixqkyIxDX4LHnjzOaFBGsvsnonQktuNJy91yeNpZGQ7Sys1Fy6IRlimCeDOKjp7RUcBX8w7rjBwZnh5wznX0QrCdq7BIctKaqBVVpFvUW13DZW_v/s400/IMG_2577.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>El Cerdo Wanchai -</b></div>
<div style="text-align: center;">
It is packed during Lunch hours already, and Dinner depends at this outlet. Over at Tsuen Wan side you will need to make a Reservation on almost any given night time. I have also eaten other dishes here, and will try to add back onto here when I find or tune my photos. A typical Lunch here is only around the $108-148 mark and Dinner with a Drink, probably around HKD $250-300. Food Quality is high and consistent and for an Islander like myself, this is one of my best Picks and a to go place right now in 2017, I have been frequenting here almost once a week whenever I am in town !</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Price: HKD $108 to $250 + No Service Charge, Please Tip</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="color: orange;">Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b></b><br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>El Cerdo Wanchai Address: G/F, 114 Lockhart Road, Wan Chai<br />灣仔駱克道114號地鋪<br />Phone: +852 28329222</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>El Cerdo Tsuen Wan Address: G/F, 77 Tai Pa Street, Tsuen Wan</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>荃灣大壩街77號地舖</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Phone: +852 28823811</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com1tag:blogger.com,1999:blog-5789596779201018509.post-58569393750063137332017-09-26T12:09:00.000-07:002017-09-26T12:13:10.975-07:00S.Pellegrino Young Chef Award 2018 - Our Semi-Finalists Representing Hong Kong & Macau Region<div class="separator" style="clear: both; text-align: justify;">
<span style="font-size: x-large;"><b>T</b></span>he [S.Pellegrino Young Chef Award for 2018] competition is now well underway, with the announcement of the regional Semi-Finalists cooking and advancing onto the Global Stage in the coming months - representing our Hong Kong and Macao region are 3 Young Chefs who have created some Signature dishes and aiming for the Top Honorary spots. Initially I thought about not posting too much information online, in case this might give other regional competitors more heads up advantage, but since most dishes to be presented are fixed by this stage already, I guess I could write more of my true feelings about them from a 'customer's' perspective in terms of taste and execution, since from now onwards it will be more about the micro-management and fine tuning of the dish and components which could score the final brownie points. Hopefully some kind of constructive criticism can help them progress right into the Finals and reach the Top Podium steps to represent our region and Culinary cities! Hope no harsh feelings below because to be concise and not boring everyone else, I might just cut down straight to some points I wanted to raise : )</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nGtJyDTfdoNDCb0ljnDi6gc4EMLfwSV_eqrc39C7is4qlt7RQWdmJZhfIeDpExT-4UhFhATROwq43tBshS8aRDUtJjJMwJBau-awjL9tFdmtQQ-k30UGomeRyC4Tkjoyv_O4fB-Q-Vh8/s1600/IMG_5648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4nGtJyDTfdoNDCb0ljnDi6gc4EMLfwSV_eqrc39C7is4qlt7RQWdmJZhfIeDpExT-4UhFhATROwq43tBshS8aRDUtJjJMwJBau-awjL9tFdmtQQ-k30UGomeRyC4Tkjoyv_O4fB-Q-Vh8/s400/IMG_5648.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>S.Pellegrino Young Chef 2018 - Semi-Finalists Preview </b></div>
<div class="separator" style="clear: both; text-align: center;">
3 Young Chefs from HK & Macau, have already been selected as 3 of 10 Semi-Finalists in the North East Asian region. Best of Luck !</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbXelqhbhW370BoZNp9wbJ9l1wxsYThJ829sn-mk9CLgb773LwvKdwNs5mMfjQc25OjouaKdoJ3YNEUDPKzZX74FwdCf6ah2MCamI9EcCKcJCqgYW96E4yH2o80Md79FSwey6LAHpkMjQ/s1600/IMG_5649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPbXelqhbhW370BoZNp9wbJ9l1wxsYThJ829sn-mk9CLgb773LwvKdwNs5mMfjQc25OjouaKdoJ3YNEUDPKzZX74FwdCf6ah2MCamI9EcCKcJCqgYW96E4yH2o80Md79FSwey6LAHpkMjQ/s400/IMG_5649.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>The Chefs Preparing in the Kitchen, </b></div>
<div class="separator" style="clear: both; text-align: center;">
and thanks to S.Pellegrino for inviting us to sample their Competing Dishes..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3LqWVWT4glQuyoO-uhd6RnkahbS9pnsDhxGR_5lE1zB4MZjcc62tEv4QUaldX1EKTAOk_SiQwoFskqqZ6wX4OgSOAh7RF3OK0BS_96LwcAJDxcubop1BXBRL3K4mpjICXtngpcVpSbM5/s1600/IMG_5650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3LqWVWT4glQuyoO-uhd6RnkahbS9pnsDhxGR_5lE1zB4MZjcc62tEv4QUaldX1EKTAOk_SiQwoFskqqZ6wX4OgSOAh7RF3OK0BS_96LwcAJDxcubop1BXBRL3K4mpjICXtngpcVpSbM5/s400/IMG_5650.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB128Un9a_HsmjDGpvvbFfOFvCiBv1eN8rA8JXsk5Sj0c3qzQt7pjlkdQWzCiilxA-o7KvZ5fYmJel7qr8qatt4MHzUeZcCcRNxZWGgqUW1eRjKiUV8xXnXGiKxwlte86N-qgk3isbrK5Z/s1600/IMG_5672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB128Un9a_HsmjDGpvvbFfOFvCiBv1eN8rA8JXsk5Sj0c3qzQt7pjlkdQWzCiilxA-o7KvZ5fYmJel7qr8qatt4MHzUeZcCcRNxZWGgqUW1eRjKiUV8xXnXGiKxwlte86N-qgk3isbrK5Z/s400/IMG_5672.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Menu and Wines are Today Paired by Jebsen Fine Wines -</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqdaENiOlac7XASc8klfZeAFNeR-Wa_S2JBu-WhQ1Z4_6M3faRwJt9w4DrS5_y2ulpzwF5uWppk-rj7y8yl7JwNkEJobUoZrejfrYkSZhq7ugMmsmGji7JtrNhV_e4RWMCPRinRPa-jSG/s1600/6241755200_IMG_6589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKqdaENiOlac7XASc8klfZeAFNeR-Wa_S2JBu-WhQ1Z4_6M3faRwJt9w4DrS5_y2ulpzwF5uWppk-rj7y8yl7JwNkEJobUoZrejfrYkSZhq7ugMmsmGji7JtrNhV_e4RWMCPRinRPa-jSG/s400/6241755200_IMG_6589.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>X.O. Bouillabaisse Dish representing Tai O Hong Kong Fishing Village Seafood -</b></div>
<div class="separator" style="clear: both; text-align: center;">
by <i>Chef de Cuisine Noël Berard from The Ocean</i></div>
<div class="separator" style="clear: both; text-align: center;">
This dish was intriguing to me because it tried to amalgamate a France-Marseille Seafood Bouillabaisse concept, with the Seafood the Chef was able to source from Hong Kong, itself full of famous fishing villages in the past due to the many Islands and proximity to the sea. The Hong Kong style Seafood X.O. Sauce is house made by the young French Chef, and although it is quite nice already and with the Onion compote replaces the Rouille spread in a true Bouillabaisse, I think it could handle a smidgeon more heat or even more powderized Dried Prawns or Ham input. The Monkfish Liver and the almost-raw Squid are decently pleasing, but the Eel filets I think might benefit with less poaching time and a slightly crispy skin on top just for contrast? The base Crab broth to me was a slight weakness too, as it was rather thin watery plus it could definitely handle more concentrated Fish & Crustacean flavors, especially to counter-balance the Black sesame custard's potency. Overall my favorite Concept today, but it just needed slightly more fine tuning to really stand out in the taste department!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0jH6t6YVhZeXOd_Rq7v0HRgIrwZC0XIPfwa2WNjgMtVK2lT-McQEg6w11EX1xSALhYWP3-SZ32EiihWlcujK0Wx3CvNJgG7qxPg5XZli-WZRwOGCotjTD-hy1Ic47LsYFBFzPWDziYmm/s1600/6241755200_IMG_6600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0jH6t6YVhZeXOd_Rq7v0HRgIrwZC0XIPfwa2WNjgMtVK2lT-McQEg6w11EX1xSALhYWP3-SZ32EiihWlcujK0Wx3CvNJgG7qxPg5XZli-WZRwOGCotjTD-hy1Ic47LsYFBFzPWDziYmm/s400/6241755200_IMG_6600.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Ikan Bakar with Purple Sweet Potato Puree - </b></div>
<div class="separator" style="clear: both; text-align: center;">
by <i>Chef Zack Fong from Conrad Macao </i><b></b></div>
<b></b><br />
<div class="separator" style="clear: both; text-align: center;">
Chef Fong explained a lot about this Malaysian/Indonesian dish orally, but behind his enthusiasm and sentences, I think a lot of the specific terms behind the recipe and concept could be more manifested clearer, or written concisely. For example, the composition of the Sambal sauce, the use of Candlenut, also the oceanic Jellies and Molecular Caviars used (which these two components I found, had some irregular murky colors or shapes, and affected the presentation). Obviously I am not a Professional Chef, lest a true Food Critic, but overall I also found the String Ray part used was too meaty and thick versus the Sauce/Sambal proportion, and too filling too. Plus it could have more of the Ikan Bakar exotic aroma, either that or the aroma of burnt Banana leaves or just from better Flame Grilling, which is one of the spirits and essences of eating Grilled fishes from this region even if it is made more Upscale in recipe. The pertinent question to ask is - given a choice to pick, will I want to eat the Original beach versions more or this version? In order to Win over the eaters' hearts, it will need a very convincing and compelling quality to definitely choose the latter over the former. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs49E8K-17NFr93L835T7Pn8mJdm6EL9yfMarafN9c62odAVS1RS7vlr57P2LWDtSyDZG_wbXXZumpNIZ3jufije9SgJSylRnO_S9f0TGk4kadpibsDtOuilON7hsKISKAwAykRXHStKrM/s1600/IMG_5677.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs49E8K-17NFr93L835T7Pn8mJdm6EL9yfMarafN9c62odAVS1RS7vlr57P2LWDtSyDZG_wbXXZumpNIZ3jufije9SgJSylRnO_S9f0TGk4kadpibsDtOuilON7hsKISKAwAykRXHStKrM/s400/IMG_5677.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Glazed Veal Sweetbreads, Langoustine with X.O. Sauce Emulsion, <br />Lemon Thyme & Crispy Chicken Skin -</b></div>
<div class="separator" style="clear: both; text-align: center;">
By <i>Chef Eric Räty of Cafe Gray Deluxe, The Upper House</i></div>
<div class="separator" style="clear: both; text-align: center;">
This dish was loved by quite a few people, although some of us preferred the concept of the X.O. Bouillabaisse too. For me this is simply because a Ris de Veau aux Langoustines is already a trusted French Surf & Turf combo in my eating books, and as such I could compare it directly to other similar versions I had in my memory bank, and I think so could other Judges in the end. The X.O. Sauce emulsion over the perfectly cooked Langoustine was excellent, with the Lemon coulis and zest beside it together with similarly herbal citrusy Lemon Thyme components bridging the slightly spicy Crustacean with the Sweetbread's richness. The sweetbread itself to me could be sous-vide cooked slightly softer in the centre and more resembling normal French style Sweetbreads, which usually have a texture like that of lamb's brain or hard tofu at most. The Chicken Skin was an amazing idea but ultimately it tasted more like a smashed floury croquant than real Chicken skin taste. Anyway this was a very lovely dish as is, but I really did thought 1-2 things could be easily fixable and instantly make this even more amazing!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgseT41i1CG6qhFuwkwkDCqHe9ITvLKA18yep3KNtJQT647s1PkdytYMEKrsx2y5vbkWi8GE6bCqWjgFoJ2zhHfMLsR0pwqIKqS_g1oaO7Y1PWsqd4GFK7j_PZ5WbkHISwz4DhYg4yM7Spv/s1600/IMG_5646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1281" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgseT41i1CG6qhFuwkwkDCqHe9ITvLKA18yep3KNtJQT647s1PkdytYMEKrsx2y5vbkWi8GE6bCqWjgFoJ2zhHfMLsR0pwqIKqS_g1oaO7Y1PWsqd4GFK7j_PZ5WbkHISwz4DhYg4yM7Spv/s400/IMG_5646.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Good Luck with Our S.Pellegrino Young Chef 2018 Semi-Finalists from Hong Kong & Macau -</b></div>
<div class="separator" style="clear: both; text-align: center;">
I just wanted to write some encouraging words about my preview experience with these amazing Chefs, not as an expert but just from another angle as a diner! Especially knowing that they will be up against a group of very fierce and well trained competitors globally, or even within North East Asia or China, Japan itself already. And here's hoping that somehow a wee bit of feedback and hopefully if they could be interpreted as some constructive comments, but obviously through the very hard work of the talented Chefs themselves, can all encourage our Hong Kong and Macau Chef Representatives to take up the Top S.Pellegrino Young Chef Award Honors! Good luck Guys and see you again soon !</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com2tag:blogger.com,1999:blog-5789596779201018509.post-46351525225288663312017-09-22T11:36:00.000-07:002017-09-22T11:36:00.814-07:00Chou Chou Taipei x The Lounge Four Season [Hong Kong] - Chef Kin here for 4 Days to Dish Up His French Brasserie Signature Dishes<div style="text-align: justify;">
<b><span style="font-size: x-large;">C</span>hou Chou Taipei 法式料理餐廳</b> is famous for their modern French Brasserie style dishes, headed by Chef Kin 林明健, who also heads the kitchen at <b><i>ACHOI Taipei</i></b>, a winner of the best Western Restaurant category in Taipei previously. These days Chef Kin also opened a new concept called <b><i>LONGTAIL</i></b> in Taipei. Despite being born a native in Hong Kong, prior to opening his restaurants in Taiwan, Chef Kin also worked in the Jean Georges kitchen in Shanghai which just received Michelin 1 Star in the 2018 Shanghai Guide, as well as in France under tutelage of Guy Savoy. Currently they are here only for 4 Days at The Lounge at Four Seasons Hotel, Hong Kong to showcase his French cuisine, and it will end soon on the 24th of Sept 2017!</div>
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UgLQnfBSVzpnzmnU240VZHyMTimJPsIyQFiaVTnSQxTzeVaXSL6uEW34jpj8_MxeI94W0LmBUT5fh7P71KYjOfOxz7KvN6RkethcjYMG2PuIgL7_vkHZBrJjDpFqhr-aZZwaR7IvtzSM/s1600/6174633616_IMG_6991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UgLQnfBSVzpnzmnU240VZHyMTimJPsIyQFiaVTnSQxTzeVaXSL6uEW34jpj8_MxeI94W0LmBUT5fh7P71KYjOfOxz7KvN6RkethcjYMG2PuIgL7_vkHZBrJjDpFqhr-aZZwaR7IvtzSM/s400/6174633616_IMG_6991.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chef Kin from Chou Chou and Longtail Taipei -</b></div>
<div class="separator" style="clear: both; text-align: center;">
currently cooking in The Lounge, Four Seasons Hotel HK</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNahuHUEJiCSIafh68qW_fYpevR6ucr5WKS6Az2hr-bHcLZdhuq9wklGoyIR6yK5oZI8pkh3Mkc8pKZR6tsNAXZqjH_yht2Ph_GugI6Kqh1fu3QEURfkXeUOBJ9V_SaFvt9opcsV5_lU_/s1600/6174633616_IMG_6993.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1202" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNahuHUEJiCSIafh68qW_fYpevR6ucr5WKS6Az2hr-bHcLZdhuq9wklGoyIR6yK5oZI8pkh3Mkc8pKZR6tsNAXZqjH_yht2Ph_GugI6Kqh1fu3QEURfkXeUOBJ9V_SaFvt9opcsV5_lU_/s400/6174633616_IMG_6993.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Bread Basket by The Lounge to Start with -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Always one of the best bread baskets in Hong Kong, the focaccia and grissini lately seem to have improved too, if that's possible.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvW5DO2SM2ipklcRixG2TyDuuT8_dR7029jNLFnzyfwzsx42X3xznRcSXI5NxssESPyrFnupMa2i80XVfLRPolabRAIBCMK5xdjRfPk5E99uuijJfVYg_a5HH20U07XUSWdqh4MoQK9ps/s1600/IMG_6480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfvW5DO2SM2ipklcRixG2TyDuuT8_dR7029jNLFnzyfwzsx42X3xznRcSXI5NxssESPyrFnupMa2i80XVfLRPolabRAIBCMK5xdjRfPk5E99uuijJfVYg_a5HH20U07XUSWdqh4MoQK9ps/s320/IMG_6480.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIneRYy9tNNHSTvTcrLSvaHH4_j4Aauwq6RcPVOy3QT598G6yL2AePoN5aKF4JSRIJZP6oan_nYZJ-4u2CRs6nE2-idHFP64Oyelz9cYbTyxYmXUvLvf-taDg8iKGTKjpohTfngO3MCP6U/s1600/IMG_6583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1255" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIneRYy9tNNHSTvTcrLSvaHH4_j4Aauwq6RcPVOy3QT598G6yL2AePoN5aKF4JSRIJZP6oan_nYZJ-4u2CRs6nE2-idHFP64Oyelz9cYbTyxYmXUvLvf-taDg8iKGTKjpohTfngO3MCP6U/s320/IMG_6583.jpg" width="274" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>The Chou Chou x Longtail Taipei Menus -</b></div>
<div class="separator" style="clear: both; text-align: center;">
With both A La Carte and Tasting Menus. (Click to Enlarge)</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMGE3t8DN26XMP_9mV7XDDlF05aEiSEe-nsV6l-LH704itW5h5zCSgqq3S16iLVixg4Krk4jleI9V5C71rtnlR7HTOO9jrM8toEnL4XJ7uWNovaSOawy_jG-Apkktn87lMg2DWfLC9X27/s1600/IMG_6465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMGE3t8DN26XMP_9mV7XDDlF05aEiSEe-nsV6l-LH704itW5h5zCSgqq3S16iLVixg4Krk4jleI9V5C71rtnlR7HTOO9jrM8toEnL4XJ7uWNovaSOawy_jG-Apkktn87lMg2DWfLC9X27/s400/IMG_6465.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Sardegna DOC Wines for Pairing today - </b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9qvMKZBkMpkOCoT2uu1mFEDqKcow-VxgPyvixroNR8efO4I_TdSyAvFCkITeKhNX59NQ4DqJP-f2IYmEuPHoZSc4cnP3ln8FR8JCwGnGx33LvZ7ORZHTxcvDu-cQirqZfQK6lHPJLs_R/s1600/6174633616_IMG_7003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW9qvMKZBkMpkOCoT2uu1mFEDqKcow-VxgPyvixroNR8efO4I_TdSyAvFCkITeKhNX59NQ4DqJP-f2IYmEuPHoZSc4cnP3ln8FR8JCwGnGx33LvZ7ORZHTxcvDu-cQirqZfQK6lHPJLs_R/s400/6174633616_IMG_7003.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Persimmon Salad with Seeds & Nuts, Avocado, Yoghurt Citrus Dressing -</b></div>
<div class="separator" style="clear: both; text-align: center;">
A smart use of a usually more Asian fruit, used in a more Modern European way with a tangy dressing. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vPHv4Yhlz8Hyt7W-i5gebwennzhmAEO3g1kMbGzmaWieWgDJwOsXGEOH3Lyzsuu8mUDSTifapfvkhswQ7DLXuiBnFqMMCC5tvYfM6gov33XukMV2HN0DfanMgNDnNH3E_7hZ0xNKDO-T/s1600/6174633616_IMG_7014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vPHv4Yhlz8Hyt7W-i5gebwennzhmAEO3g1kMbGzmaWieWgDJwOsXGEOH3Lyzsuu8mUDSTifapfvkhswQ7DLXuiBnFqMMCC5tvYfM6gov33XukMV2HN0DfanMgNDnNH3E_7hZ0xNKDO-T/s400/6174633616_IMG_7014.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJN046eI67Ng4AeJ5sYZw1it0tG7IumZxwZ226hV4VcmppmHL75JJ0BRDDQ-lpJS1-4NHRG2yTWBC9InwOP1ubl2s-KkA-lT7e4LMQwRQMivq_TrLFU1bkuuojFWibxFRvKKuUcwDy_d3/s1600/IMG_6584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1255" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJN046eI67Ng4AeJ5sYZw1it0tG7IumZxwZ226hV4VcmppmHL75JJ0BRDDQ-lpJS1-4NHRG2yTWBC9InwOP1ubl2s-KkA-lT7e4LMQwRQMivq_TrLFU1bkuuojFWibxFRvKKuUcwDy_d3/s320/IMG_6584.jpg" width="275" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Charred Foie Gras Ravioli with Sweet Corn Purée, </b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Kaffir Lime, Basil & Lemon Balm -</b></div>
<div class="separator" style="clear: both; text-align: center;">
The dumplings were filled with seared foie gras, and the richness of the livers are complimented with the slightly smoky corn puree and pop corns. A quick squeeze of the Kaffir Lime wedge really brought out the 3rd dimension of this unique dish. The combination of the citrus and basil is French in style, yet somehow with the slight tweak of the central ingredients it carried an Asianized flavour without going down the fusion path...</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-1Bd3xtULxXr3GE711Jdmj2DhPcrx5COhsSqUMmdnAIQmOKW2dhyphenhyphena6CcvJejhN5uA1oKUVJLps9Sk02dI7jXIhi1RNOa-zWC_Ml90RiWlevk4h4GG4bNkjdPbBVrpTAodIWq4wXNpLp_/s1600/6174633616_IMG_7021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-1Bd3xtULxXr3GE711Jdmj2DhPcrx5COhsSqUMmdnAIQmOKW2dhyphenhyphena6CcvJejhN5uA1oKUVJLps9Sk02dI7jXIhi1RNOa-zWC_Ml90RiWlevk4h4GG4bNkjdPbBVrpTAodIWq4wXNpLp_/s400/6174633616_IMG_7021.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Roasted Tilefish with Crispy Fish Scales 松笠焼き 馬頭魚, Cordia 破布子 Vinaigrette, </b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Winter Melon & Celery Cress - </b></div>
<div class="separator" style="clear: both; text-align: center;">
They use the white type of Tile Fish which closely resembles 甘鯛 Red Amadai, but is noticeably thicker meatier! This was a large piece of fish filet and in Asia, this is always welcome as we eat a lot more seafood and whole fishes. This recipe is both presentable and also very popular in Japan and Tokyo's Michelin starred restaurants.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvtZ71asMB73AVEWBPs4Mz0pGoWDTY4lzDgjQyN4G2mPbyeijnveBXudvWD2JQy7eduEE9fOKA-rNElHYYEQkHjOOAPyNG-L5H6rl3lzYmugmcGjx4WknN0FzhOqmPViIkOh1N_65pdla/s1600/6174633616_IMG_7034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvtZ71asMB73AVEWBPs4Mz0pGoWDTY4lzDgjQyN4G2mPbyeijnveBXudvWD2JQy7eduEE9fOKA-rNElHYYEQkHjOOAPyNG-L5H6rl3lzYmugmcGjx4WknN0FzhOqmPViIkOh1N_65pdla/s400/6174633616_IMG_7034.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>法式咖椰西多士, 醬油焦糖, 咖啡雪糕<br />Kaya Pandan & Coconut Brioche French Toast, Soy Sauce Caramel, Espresso Ice Cream - </b></div>
<div class="separator" style="clear: both; text-align: center;">
A French x Taipei Dessert inspiration based on a Singaporean Breakfast Dish, which has Kaya Toast, Poached Eggs, Soy Sauce and Kopi Coffee! This was amazingly crispy on the outside, and inside well soaked with pandan coconut flavors. Apparently, the version at Chou Chou uses a slightly different Brioche bread, which I would be keen to visit to try in the future too..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Price: A La Carte Dishes from HKD $145 to $1,580 for Tasting Menu (Preview Coverage Invited by Four Seasons Hotel)<br /><span style="color: orange;">Food: ♕♕♕♕ 1/2</span><br /><br />Address: Four Seasons Hotel Hong Kong, 8 Finance Street, Central<br />中環金融街8號香港四季酒店大堂</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Phone: +852 31968820</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com0tag:blogger.com,1999:blog-5789596779201018509.post-85816508800507286072017-09-17T12:57:00.000-07:002017-09-22T10:25:05.005-07:00Sushi Tsubomi 鮨蕾 [Hong Kong] - Lunch Sushi Course at Affordable HKD $180 is Recommendable<div style="text-align: justify;">
<b><span style="font-size: x-large;">S</span></b>ushi Tsubomi opened in the middle of 2017, and Chef Michael and his team are instantly recognizable being familiar faces in the local Sushi scene, and I am sure some of us have eaten at their previous restaurants where they took stints, including at Nobu. This time around, they opened up their own restaurant inside V Point in Causeway Bay. We arrived here for a business lunch by impromptu, since we were headed to La Bombance in the same building instead initially. We were glad we also gave here a try because the Sushi 8 Pieces plus Tuna Maki Roll Lunch Set starts at just HKD $180, and quality was surprisingly decent too.</div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCoHI_g7qOtXeDcusGpsHv5UWdNtsgXt6dkkumLQOVjVtm9s4vUaTd52Rb4_hjpSJPpFEsKUJxm-rktyRXPRREkV58MQTCFNpMC6U3QfQ4C-DY1SGMX7Q4rKxc6oWuFZX-1c2zOy_OMl3/s1600/IMG_1355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCoHI_g7qOtXeDcusGpsHv5UWdNtsgXt6dkkumLQOVjVtm9s4vUaTd52Rb4_hjpSJPpFEsKUJxm-rktyRXPRREkV58MQTCFNpMC6U3QfQ4C-DY1SGMX7Q4rKxc6oWuFZX-1c2zOy_OMl3/s400/IMG_1355.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZ6c2M_ziOxpGktBARL2G7ssBfz7sw3AmxOYlV2cGDmrYlvorPIZjCUfE-vGvHFBRLQPF5I_qWT1uGMO-2DQTFYsymUJx-HHqu6QulWo1j3JwminJiz11aVr2hiuDXHJ1KNZLlfwOgEzx/s1600/IMG_1336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZ6c2M_ziOxpGktBARL2G7ssBfz7sw3AmxOYlV2cGDmrYlvorPIZjCUfE-vGvHFBRLQPF5I_qWT1uGMO-2DQTFYsymUJx-HHqu6QulWo1j3JwminJiz11aVr2hiuDXHJ1KNZLlfwOgEzx/s400/IMG_1336.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>One of our Sushi Shokunin for today -</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PkMhFNopdH9gzak6Nbg10S1o7n8y0GilB2v0VQOJGJMqFHBvnSGea4TYUQCO1BWXTh0ZWzehJNKknl_8FD59k7B-ng_RAgFHFgROrSikMXBNjfYQgxU2KG7hjI7L3LCSVe9Np2kIq5YA/s1600/IMG_1332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5PkMhFNopdH9gzak6Nbg10S1o7n8y0GilB2v0VQOJGJMqFHBvnSGea4TYUQCO1BWXTh0ZWzehJNKknl_8FD59k7B-ng_RAgFHFgROrSikMXBNjfYQgxU2KG7hjI7L3LCSVe9Np2kIq5YA/s400/IMG_1332.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Lunch Menu - </b></div>
<div class="separator" style="clear: both; text-align: center;">
We opted for either 8 Sushi Pieces with Maki Roll for $180 per person, or a Chirashi Sushi including Sea Urchin bowl at $250.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMqX9Csq576Udv34dSMmyJMOmXFe5YOIztX1YmNYMtRs0Mf5i_nnQ4i-OQm-P_eztOLkTfpvNgGoBt-xO0cNWrE6BwSvhosk7GC-OYP2OlbWIH57lANgpUNfj-K719CTJaEHnwSBvTLUy/s1600/IMG_1333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMqX9Csq576Udv34dSMmyJMOmXFe5YOIztX1YmNYMtRs0Mf5i_nnQ4i-OQm-P_eztOLkTfpvNgGoBt-xO0cNWrE6BwSvhosk7GC-OYP2OlbWIH57lANgpUNfj-K719CTJaEHnwSBvTLUy/s400/IMG_1333.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Duck Breast Salad, & Steamed Chawanmushi Egg Custard -</b></div>
<div class="separator" style="clear: both; text-align: center;">
For a Lunch set, this is usually protocol standard in HK Sushi restaurants.</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURmzfwo9W9_uqhbN0dLfFLWCt5w81mIWJuxNKNxjxmQLTSpAmctc4FYZ0r098OnQmTsUmB_bDo33OotdQzB4uwB3V2chBRkMOUKpT93pdHoZiHkaXhrLU2KiJRVoKelNXdcz_-Occnt_4/s1600/IMG_1338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURmzfwo9W9_uqhbN0dLfFLWCt5w81mIWJuxNKNxjxmQLTSpAmctc4FYZ0r098OnQmTsUmB_bDo33OotdQzB4uwB3V2chBRkMOUKpT93pdHoZiHkaXhrLU2KiJRVoKelNXdcz_-Occnt_4/s400/IMG_1338.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chawanmushi Egg Custard - </b></div>
<div class="separator" style="clear: both; text-align: center;">
The top decoration layer looked a bit plain, without much Red & White Kamaboko fish cake or the Mitsuba herbs placed beautifully, usually a touch I take notice of... Other than that the smoothness of the egg custard was fine, there were pieces of chicken and seafood underneath</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAdiE2FBewYiiNAwC_mp8BFtD3FurbRAB43EU8KEIa6SjG-Bf-6wEl3gEbvq_3txbVKaASoTkzgOexP4I0GjiD2rx1RMLORUxU6PohCjBOAVEkfFlUbR9DpehO52lZGy1sgYC3vCUSX7y/s1600/IMG_1496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAdiE2FBewYiiNAwC_mp8BFtD3FurbRAB43EU8KEIa6SjG-Bf-6wEl3gEbvq_3txbVKaASoTkzgOexP4I0GjiD2rx1RMLORUxU6PohCjBOAVEkfFlUbR9DpehO52lZGy1sgYC3vCUSX7y/s400/IMG_1496.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chirashi Don - HKD $250 as Lunch Set </b></div>
<div class="separator" style="clear: both; text-align: center;">
This carried the more modern look, and it included 10 different types of Seafood. The Sea Urchin for lunch is as expected, from Korea, but this is normal. The fish selections were basically the same as the Sushi sets we ordered too more or less. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOAboM3Exdc5uvaGLxcb_qZB9ECphGrUoDRK1HUl-iwmvYT6UKDb9GA4CEKza2RlS2spx6lxgr2h8DBDO_d1wzQTKB9V-_-NTwUimP1wRvunZ06bEZJ3dgywp97FAs9ZbVsvyhni91KIh/s1600/IMG_1346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfOAboM3Exdc5uvaGLxcb_qZB9ECphGrUoDRK1HUl-iwmvYT6UKDb9GA4CEKza2RlS2spx6lxgr2h8DBDO_d1wzQTKB9V-_-NTwUimP1wRvunZ06bEZJ3dgywp97FAs9ZbVsvyhni91KIh/s400/IMG_1346.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Sushi 8 Pieces Lunch Set - HKD $180</b></div>
<div class="separator" style="clear: both; text-align: center;">
Sushi 1) Izaki Grunt Fish</div>
<div class="separator" style="clear: both; text-align: center;">
& 2) Botan Ebi from Canada</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVH_EBK3oYD5032fRpxw2JIPUP_y3Oz5VfQ8_prHQHxErEon5WANU_LVOcBCjutZJOyO_bL64hAQN1YvmTF7Mkrmz-231-TXQl6WgH8wQptPKMBaeAx-mEooBWUFR-zC53YgtZrSA-ku-x/s1600/IMG_1349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVH_EBK3oYD5032fRpxw2JIPUP_y3Oz5VfQ8_prHQHxErEon5WANU_LVOcBCjutZJOyO_bL64hAQN1YvmTF7Mkrmz-231-TXQl6WgH8wQptPKMBaeAx-mEooBWUFR-zC53YgtZrSA-ku-x/s400/IMG_1349.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Sushi 1) Hamachi Japanese Amberjack & 2) Kanpachi Amberjack - </b></div>
<div class="separator" style="clear: both; text-align: center;">
This was an interesting combination to be presented together on the same plate, since both fishes are related yet different, plus the naming terms have a connotation about whether they are farmed or not within Japan these days. The Hamachi is usually oilier the colder months it gets, whereas the Kanpachi is usually the lesser liked due to its crunchier texture but leaner meat. Both today were of good quality for the respective fishes</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fV74Ud18xt4fzaa6_Lhx4Rc6Y1yuI9Vk9ogzhUkldSMN__wasVNmlFJzte60Rc6OmpWQk2e6YzrguW7OY8tqWVmTm3VJo-VTetdcgakW3q1ih3jI_eWlOpR2Zg6Nm7f-NINtz-hYPDV2/s1600/IMG_1352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fV74Ud18xt4fzaa6_Lhx4Rc6Y1yuI9Vk9ogzhUkldSMN__wasVNmlFJzte60Rc6OmpWQk2e6YzrguW7OY8tqWVmTm3VJo-VTetdcgakW3q1ih3jI_eWlOpR2Zg6Nm7f-NINtz-hYPDV2/s400/IMG_1352.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Sushi 5) Kurodai Blackhead Sea Bream & 6) Aji Horse Mackerel -</b></div>
<div class="separator" style="clear: both; text-align: center;">
The Aji was in season when we visited and for a hikarimono silver skinned fish, not overly strong in fishiness. The Kurodai is one of my favourite fishes as it is sweet tasting and clean, without the sometimes stringy veiny texture of a normal Tai.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXcNVD8nXGLr7r9frykinzJvjNOgqnVC_pnxUr9IekpwE5dIbTBp9Q1UnHz3wWlhTy-qnhbpd0YtfY-ZuCneLUVBMkSvwbRc2Lfb1IXXrfAutWROxs5nzrI42G1X5xXYVH3SSHHtYgcmj/s1600/IMG_1357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXcNVD8nXGLr7r9frykinzJvjNOgqnVC_pnxUr9IekpwE5dIbTBp9Q1UnHz3wWlhTy-qnhbpd0YtfY-ZuCneLUVBMkSvwbRc2Lfb1IXXrfAutWROxs5nzrI42G1X5xXYVH3SSHHtYgcmj/s400/IMG_1357.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Sushi 7) Grilled Karei Engawa & 8) Marinated Tuna Zuke -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Both were again tasting fresh and had their own respective tastes, which cannot be guaranteed in Hong Kong as sometimes the fish taste is muted. This bit I was positively surprised about Sushi Tsubomi, since the importation of fresher, better quality fishes to begin with, and subsequently the conditioning of the fishes from pickling to dry aging all affect the outcome. Here so far, and for a team of Hong Kong trained Chefs, it was actually pretty good. The Shari rice used white rice vinegar here and although not outstanding, was more than fair for its course..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzymyMuliu6c7QhfKjZXndpC1A-fipsEiHyMD0RfpNUH8S8gwheO3Pgj4likdEmcgKcD1veM_DRgN5sgJGKm6-_5AAE1xSBvbuidBkHp9Yp9LnqyRRwk2gunzzqVteHsjzh-N_MKRwdVzW/s1600/IMG_1341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzymyMuliu6c7QhfKjZXndpC1A-fipsEiHyMD0RfpNUH8S8gwheO3Pgj4likdEmcgKcD1veM_DRgN5sgJGKm6-_5AAE1xSBvbuidBkHp9Yp9LnqyRRwk2gunzzqVteHsjzh-N_MKRwdVzW/s400/IMG_1341.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Tuna & Negi Maki to Finish -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This was again another surprise to me, since the tuna were cut thickly and chunky, not the more typical negi-toro minced type associated with this course. Sushi Purists will have a point to say about this, but as a paying customer I actually think this can be more satisfying for everyone.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizsY3UvaGF2epNVr4HCD4BuwyV_wF8TnMSTQyaLDh3hIA4Llm-y4_Pt3jZ05yMNAbJfzbKw8oVqqaQh4tS7NhD9VduH5JgW55ZyIM3xS8vnV7CE99tNrfqfAfb_SIvO9R8ylp_GE0gp7HS/s1600/IMG_1359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizsY3UvaGF2epNVr4HCD4BuwyV_wF8TnMSTQyaLDh3hIA4Llm-y4_Pt3jZ05yMNAbJfzbKw8oVqqaQh4tS7NhD9VduH5JgW55ZyIM3xS8vnV7CE99tNrfqfAfb_SIvO9R8ylp_GE0gp7HS/s400/IMG_1359.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Soup and Oshinko Pickles -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This was just ok. It could have more seafood and miso depth to me..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<b>
</b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhV1Y5AIOa02rWnVzfSl2nWwG5XCTk1XkZln2gmGKo86JPbNI_aontEPXioLhTEwVjesZ0N5l1Ok42LSUFfI-3bRJrMpYX0tXJThQuss4kBf3YHs699ycRiDlqEdEyxu0BnWLiBZZ6DbB/s1600/IMG_1361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHhV1Y5AIOa02rWnVzfSl2nWwG5XCTk1XkZln2gmGKo86JPbNI_aontEPXioLhTEwVjesZ0N5l1Ok42LSUFfI-3bRJrMpYX0tXJThQuss4kBf3YHs699ycRiDlqEdEyxu0BnWLiBZZ6DbB/s400/IMG_1361.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>3 Different Salts for Shaving onto Different Fishes - </b></div>
<div class="separator" style="clear: both; text-align: center;">
With an Iranian and Himalayan salt. Overall the Lunch Sets were great deals and as mentioned, the seafood items were all either Fresh or conditioned well and prime for their respective uses. I would certainly come back without a flinch during Lunch Hours. As for Dinner? I think it will depend on how much they will charge for the Omakase vs the night performance level, which is another game altogether...</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Price: HKD $180 to $250 + 10% <br /><span style="color: orange;">Food: ♕♕♕♕ 1/2</span><br /><br />Address: 22/F, V Point, 2-22 Tang Lung Street, Causeway Bay</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>銅鑼灣登龍街2-22號V Point 22樓</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Phone: +852 23391899</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com0tag:blogger.com,1999:blog-5789596779201018509.post-27598245906556991222017-09-08T13:36:00.002-07:002017-09-09T11:42:01.146-07:00TOWN by Nagao [Hong Kong] - Tasting Menu by Chef Bryan Nagao, Previously of Peninsula's Felix at HKD $648<div style="text-align: justify;">
<b><span style="font-size: x-large;">T</span></b>OWN by Bryan Nagao has received a 2016-2017 Michelin Guide Recommendation since it's inception and previously it was known as Alba in this Cubus Tower location. Chef Nagao is born Hawaiian-Japanese and used to be the Head Chef at Hong Kong Peninsula's Philipe Starck studded Felix, and in his own restaurant nowadays the food concentrates mainly on sourcing fine Japanese ingredients, and cooked in a Modern European way, occasionally with reference to his Hawaiian or Japanese roots! It is one of the best hidden gems in Causeway Bay, and in particularly to his regular Lunch Customers, Bryan is actually well known for making some of the best thoughtful salad dishes in Hong Kong .. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXoKTCdd3B_kTJwDwPf9oG5YvIvHggcpr8UMvz_kpLHlQh81k8bQKgTqI7qLHvJ-KohBtMKlsmQ2R3H0foHwl11V8aryTPyGq43LCrIxeketigW2Aet2rKy3lGFacR18ubXEpb_dvb3QP/s1600/IMG_0567.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXoKTCdd3B_kTJwDwPf9oG5YvIvHggcpr8UMvz_kpLHlQh81k8bQKgTqI7qLHvJ-KohBtMKlsmQ2R3H0foHwl11V8aryTPyGq43LCrIxeketigW2Aet2rKy3lGFacR18ubXEpb_dvb3QP/s400/IMG_0567.jpg" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHTh2tGYA8L3JnsYRZZtI_4kiMpNp_nrc5cgKloPx0Js5x3M0-kWFEGhxbxmqGcgO2FMBbFq-KCW6EJIHkO5kvysYm1cxTUSkW4CdzuK_BGQmVjXf33J9M8A-FyJT7fwnoyNUyXWgYG05/s1600/IMG_0568.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHTh2tGYA8L3JnsYRZZtI_4kiMpNp_nrc5cgKloPx0Js5x3M0-kWFEGhxbxmqGcgO2FMBbFq-KCW6EJIHkO5kvysYm1cxTUSkW4CdzuK_BGQmVjXf33J9M8A-FyJT7fwnoyNUyXWgYG05/s400/IMG_0568.jpg" /></a><br />
<b>Town by Bryan Nagao -</b><br />
Deservingly, a regular recipient of Michelin Recommendations even in the latest 2017 Guide. Although Causeway Bay is more known for Japanese or Casual eats and often revered as the Shibuya of Hong Kong, it does also employ many Office Workers in the district. Hence restaurants like Town by Nagao, or Michelin Starred Seasons by Olivier nearby have their market..<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5g2MqF3tnrJN2YqeyH642WU3ZD95holMApy_p6618r7C8LacSv5-x3DDxZtzcj6-aW4mtNbW1Z3C3_X07JV0yVXihyphenhyphenWnKtLBQDOWOEUxH_0oX4FOgqgUwtFoorgAcuqIwv5HXdg-Es8A/s1600/6241681200_IMG_5212.jpg"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO5g2MqF3tnrJN2YqeyH642WU3ZD95holMApy_p6618r7C8LacSv5-x3DDxZtzcj6-aW4mtNbW1Z3C3_X07JV0yVXihyphenhyphenWnKtLBQDOWOEUxH_0oX4FOgqgUwtFoorgAcuqIwv5HXdg-Es8A/s400/6241681200_IMG_5212.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>Bread Basket -</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fjtovE964fcfJRg7tBw_-D5SpaPoS96AcBrLIv3U7c6WSLZcTRyqrAXFqYFf0os0QI2bWmBx9nH84E6UOJOtDjjgjbZoXh58KIflCvIv9Lh0ebqcwQMLHBrutoTTswRy_Fg6JqHKPYJz/s1600/IMG_0564.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fjtovE964fcfJRg7tBw_-D5SpaPoS96AcBrLIv3U7c6WSLZcTRyqrAXFqYFf0os0QI2bWmBx9nH84E6UOJOtDjjgjbZoXh58KIflCvIv9Lh0ebqcwQMLHBrutoTTswRy_Fg6JqHKPYJz/s400/IMG_0564.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Tasting Menu at HKD $648 - 5 Courses</b></div>
<div class="separator" style="clear: both; text-align: center;">
For night time, a very reasonable Tasting Menu with some of Bryan's Signature Dishes</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihqbgFa3P0nELDxdbBzVQeRNBdQeVao5kifDQ6gRG6mo8arnT89HvyDv9isROip87hNH5Lal_N8mPHubr0EV3AwgIpaTaaNc14m4NyGTyZCJgZMA4itoCT2sI07q9EseF0IiExfaALoee5/s1600/6241681200_IMG_5215.jpg"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihqbgFa3P0nELDxdbBzVQeRNBdQeVao5kifDQ6gRG6mo8arnT89HvyDv9isROip87hNH5Lal_N8mPHubr0EV3AwgIpaTaaNc14m4NyGTyZCJgZMA4itoCT2sI07q9EseF0IiExfaALoee5/s400/6241681200_IMG_5215.jpg" width="300" /></a><br />
<b>Wagyu Tartare 'Bavette', Sea Urchin, Japanese Melon, Avocado & Yuzu Mayo, Truffle Soil with Fried Taro Strips - Supplement HKD $28</b><br />
This had flavorful and thickly diced beef cubes, and sweet Sea Urchins. The pairing of the fruit sauces was a smart idea, with the Truffle Soil adding the final touch. <br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowXKE2n84fjI9_C8MgTf9K-Cvt_kRWv376T9V8Ww96EqjnRm_2udX82HgyUpEQ1RwZfF104mMaA92qbIWcfloL1-4qessWjtV5vjVr_DYp1DamgNaFK-0kPDXuXC7BOh-GBB9Qz1_S4Ck/s1600/IMG_0697.jpg"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowXKE2n84fjI9_C8MgTf9K-Cvt_kRWv376T9V8Ww96EqjnRm_2udX82HgyUpEQ1RwZfF104mMaA92qbIWcfloL1-4qessWjtV5vjVr_DYp1DamgNaFK-0kPDXuXC7BOh-GBB9Qz1_S4Ck/s400/IMG_0697.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>Charcoal Cooked Beetroot for "Days", Burrata Cheese, Rhubarb Sauce & Endive Salad. </b><br />
<b>With a tinge of Lemon Thyme Herbs -</b><br />
Quite refreshing as a small salad.. The Burrata only uses the inside runny cheese, with bits of stracciatella. </div>
<div style="text-align: center;">
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JZi-XkU5axoAhfCeRJfpfZkcXpPmrsPKGOq3ZLS3sCk8xEZp50cMakQduWCS9UZKUrbfM0YHHnSupO0_3CQybNlVsP7zOrm4Mm4z_DeuB-wgBkgWXup4bcLlnSAjEMyyjU_H3NJyhefD/s1600/6241681200_IMG_5249.jpg"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JZi-XkU5axoAhfCeRJfpfZkcXpPmrsPKGOq3ZLS3sCk8xEZp50cMakQduWCS9UZKUrbfM0YHHnSupO0_3CQybNlVsP7zOrm4Mm4z_DeuB-wgBkgWXup4bcLlnSAjEMyyjU_H3NJyhefD/s400/6241681200_IMG_5249.jpg" width="400" /></a><br />
<b>Grilled Australian Octopus Legs, Lomi-Lomi Tomatoes, Pickled Lemon & Ume -</b></div>
<div style="text-align: center;">
The Octopus was tender with a charred surface, it reminded me of some Spanish Restaurants in town which serve the Galician octopus version - the tentacles are slightly salty even without any seasoning, since it is naturally briny from the sea water. The use of some fruity elements is apparent in this late Summer Tasting Menu.</div>
<div style="text-align: center;">
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs1VAWuanIUFXE2kZM0s0H1G81FiUMTqPuaZMUNUc-ni_IFaZ1dEHQTsV07eQHaiWcbckeS9WQag5vktXJt62vnma-QiUXO8ZMZ9dMEjI83ZZBVhlS612tsvfMraEjtRNiEtp5uFJBQQ8/s1600/IMG_0653.jpg"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs1VAWuanIUFXE2kZM0s0H1G81FiUMTqPuaZMUNUc-ni_IFaZ1dEHQTsV07eQHaiWcbckeS9WQag5vktXJt62vnma-QiUXO8ZMZ9dMEjI83ZZBVhlS612tsvfMraEjtRNiEtp5uFJBQQ8/s400/IMG_0653.jpg" width="372" /></a><br />
<b>Ayu Fish with Ayu Liver Sauce, Saffron, Oka Hijiki 陸鹿尾菜, Sansho Pepper, Dill Weed and Cherry Tomatoes. Topped with Sea Grapes -</b></div>
<div style="text-align: center;">
One of the most memorable Japanese Ayu 鮎 fish Courses I have ever tried. The fresh 陸鹿尾菜 replaces the similar and traditional Tade-su 蓼酢 in this recipe, and fully brings out the fish aroma. The skin was evenly thin Crispy and the meat was so moist, partially bone-in at the tail. It was my first time knowing Chef Nagao cooks Ayu fish, and it impressed a lot. Even down to the slight numbness in the sauce spiked with peppercorns..</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5N49l3oh7RmrpSj8IfDA6AVb8Kz11BjR6DiOrHLJ8pQQu3Flzk_1jrqlif3mRlvIjTo2rpNUDnW_-MOWiJSCtkRjCqLf4B9cy6O-__L3J6vjeX6fh9DpPt7yE-G2Da9xCNNY9ETiHWzBw/s1600/6241681200_IMG_5269.jpg"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5N49l3oh7RmrpSj8IfDA6AVb8Kz11BjR6DiOrHLJ8pQQu3Flzk_1jrqlif3mRlvIjTo2rpNUDnW_-MOWiJSCtkRjCqLf4B9cy6O-__L3J6vjeX6fh9DpPt7yE-G2Da9xCNNY9ETiHWzBw/s400/6241681200_IMG_5269.jpg" width="300" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCKJRo7OlDB0pWSe8QNewJ0Tj4wizzxfgRKAPzf57IjHwY3OCHi1PWtc3sHVyJKYErn99wi6NhJapgAIRao-2AIFpeFpj6Z4hbwx51qJn0PdC28mQlVDg0mgCcMOmHKfuKZmGoDGxMJKN/s1600/6241681200_IMG_5264.jpg"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCKJRo7OlDB0pWSe8QNewJ0Tj4wizzxfgRKAPzf57IjHwY3OCHi1PWtc3sHVyJKYErn99wi6NhJapgAIRao-2AIFpeFpj6Z4hbwx51qJn0PdC28mQlVDg0mgCcMOmHKfuKZmGoDGxMJKN/s400/6241681200_IMG_5264.jpg" width="400" /></a><br />
<b>Charred Honeyed Figs, Blood Orange Sorbet, Vanilla sponge, </b><br />
<b>with Butter Crumbles & Honey Crumiel -</b></div>
<div style="text-align: center;">
A lovely dessert course to finish the dinner meal. The dessert recipe carries some elements of Molecular gastronomy within, which is always welcome as desserts should spring some surprise elements. The savory dishes in the mean time were solid and thoughtful, form follows function - without going down the overly presentable plating way.</div>
<div style="text-align: center;">
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4cum7EhjfvDOyDYk7nPC5E0z9334jQvJAmu6K7y8JZFoBlqvxZYpkvJufd9kDWOLt-Y4FBzWWQFIa3ZjBfU14oC3721kyjwAPZibZQWqjgSYuDUvP3oOO0SwnnPN7OYT1Gh79IOpWary/s1600/6241681200_IMG_5213.jpg"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4cum7EhjfvDOyDYk7nPC5E0z9334jQvJAmu6K7y8JZFoBlqvxZYpkvJufd9kDWOLt-Y4FBzWWQFIa3ZjBfU14oC3721kyjwAPZibZQWqjgSYuDUvP3oOO0SwnnPN7OYT1Gh79IOpWary/s400/6241681200_IMG_5213.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>It was Great to revisit Chef Nagao at Town - </b><br />
Last visit I came during Lunch Hours for their Main Course + Salad Antipasti Bar, which was a lovely meal as well and I still remember the well cooked Beef Pasta, as well as the Spring Chicken dish vividly. Next time I come again, I will need to order the Signature Suckling Pig, which has elements of Hawaiian cuisine in it and representing the Chef's paying homage to his birth place.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Price: HKD $648 + $28 + 10% (Note: Chef Nagao actually invited me to come check up randomly on his Kitchen Team, when he was Out of Town for Holiday...)</b></div>
<div style="text-align: left;">
<span style="color: orange;"><b>Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕</b></span></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Address: 銅鑼灣開平道1號 Cubus 10樓<br />10/F, Cubus, 1 Hoi Ping Rd, Causeway Bay</b></div>
<div style="text-align: left;">
<b>Phone: +852 25688708</b></div>
<div style="text-align: center;">
<br />
<br />
<br />
<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com0tag:blogger.com,1999:blog-5789596779201018509.post-88222020037870612152017-08-29T12:47:00.001-07:002017-08-29T13:51:56.931-07:0011 Westside [Hong Kong] - NEWS: LA's Taco King Esdras Ochoa opens Mexican in Kennedy Town, Hong Kong<div class="separator" style="clear: both; text-align: justify;">
<b><span style="font-size: x-large;">C</span></b>hef Esdras Ochoa of the highly regarded <b>Salazar</b> and <b>Mexicali Taco</b> from Los Angeles, was heard a couple of months ago to be opening up a Mexican joint in Hong Kong, and naturally this got us all excited since this is long overdue as a missing piece of the jigsaw in our City... 11 Westside is due to open soon during early to mid September in Kennedy Town, and luckily for me, some visitors also flying in from LA to visit our city, as well as helping here to do some promotional work and photo shooting enlisted me to join. So I caught a quick preview of what is to follow here and what we could expect from future visits to this highly anticipated opening!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJ_JwLRS2eucjEILXBmJPao2NpVX-OA9bxLNR3UIYYyLIxu14Jmo2sCFUaNfh1dD_8tEVxehhdclh4gSEnx1g5TppDKhCUpG4VgFnLactLfTsTkKLDUxbIILhBHNoRh9Oxn64W0Nm529R/s1600/IMG_2787.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJ_JwLRS2eucjEILXBmJPao2NpVX-OA9bxLNR3UIYYyLIxu14Jmo2sCFUaNfh1dD_8tEVxehhdclh4gSEnx1g5TppDKhCUpG4VgFnLactLfTsTkKLDUxbIILhBHNoRh9Oxn64W0Nm529R/s400/IMG_2787.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwOI7eDq8CSyGv7QzMfdqB5hTWHh6RV-rbJqPKWyMZHMaZR_arjLCPrX7pLwc7oPh0QK_17xmPhz5YV90pwXVwlwHF1gkHqfk8KfMVjZ1AfyfzrY4qsIH7Gj0Cq5cu4ho17G0QXWs4ZOo/s1600/6174577376_IMG_6113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwOI7eDq8CSyGv7QzMfdqB5hTWHh6RV-rbJqPKWyMZHMaZR_arjLCPrX7pLwc7oPh0QK_17xmPhz5YV90pwXVwlwHF1gkHqfk8KfMVjZ1AfyfzrY4qsIH7Gj0Cq5cu4ho17G0QXWs4ZOo/s400/6174577376_IMG_6113.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>11 Westside, on the 1st Floor of Kennedy Town Building in Hong Kong - </b></div>
<div class="separator" style="clear: both; text-align: center;">
One of the most highly anticipated Mexican openings from L.A. in 2017, I am not usually a foodie who tries to cover new openings, since you have to be fair and give them leeway and time to develop as a proper kitchen team, another reason simply because as of late I found too many of them priced out of reality's range compared to overseas restaurants but the food can still be ho hum... yet for this special occasion I did carried for once an elevated interest to tag along with my connected friends, since I always yearned for the day Hong Kong finally has access to a very decent Mexican joint of our own. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9tAscrjy-HY4mo1RmzrSpLeyPsuhyphenhyphenAFv3jVGZ6nT4i0hz-pxDa6YmN96-49fO6rhhssjpF8xbh52zCLHca3rYaUxFhyphenhyphen5RcCKwU_az3Z3T8YHvkPrLPg6ld_fFNXDNhn7pWv_Wxo9bGpe/s1600/6174577376_IMG_6129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9tAscrjy-HY4mo1RmzrSpLeyPsuhyphenhyphenAFv3jVGZ6nT4i0hz-pxDa6YmN96-49fO6rhhssjpF8xbh52zCLHca3rYaUxFhyphenhyphen5RcCKwU_az3Z3T8YHvkPrLPg6ld_fFNXDNhn7pWv_Wxo9bGpe/s400/6174577376_IMG_6129.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>Paloma Cocktail -</b></div>
<div class="separator" style="clear: both; text-align: center;">
with Tequila, Grapefruit Juice, garnished with Lime and Salt. </div>
<div style="text-align: center;">
Friend's drink and it looks solid than overly fanciful. A tick in my book. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAdslpvQfLxETIb8WQbFvbV3pStYARTPaIybslOmW50YAknv76ADficW8IG9nGUpIU8HswsizvP136pnJH9cAOz18nYvIqkOQeTfJ_V6i5EJezRYvyp9VKArwYBlQvZo0fPkTmeAkn0ra/s1600/6174577376_IMG_6156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAdslpvQfLxETIb8WQbFvbV3pStYARTPaIybslOmW50YAknv76ADficW8IG9nGUpIU8HswsizvP136pnJH9cAOz18nYvIqkOQeTfJ_V6i5EJezRYvyp9VKArwYBlQvZo0fPkTmeAkn0ra/s400/6174577376_IMG_6156.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Ceviche of Prawns and Red Snapper cooked in Citrus -</b></div>
<div style="text-align: center;">
Served with Avocado, Cucumber, Tomato, Olive Oil, Cilantro, and Chips. When this arrived it looked simple, but what distinguishes it already from other Mexican places in town lies beneath the surface, as the treatment of the prawn chunks is almost more Asian technique inspired... they are chopped as larger blocks and with cut slits to absorb in a well balanced citrusy marinade. It's not as tangy sharp or citrus 'cooked' as many Latin American or Caribbean ceviches - retaining more raw prawn & fish texture and oceanic taste.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWT0vzD_XvUaofrMtkiiPBW2EficqUfNqlxeU5Zw7RsOxOvSY-Vfq8HEAL7HKH2EOZi1URTXtByLcJvIdJM1qWc0eRsW1e2sDVM5M9w1Ij75VsVevc6V8htQ9pN-exPU9IjIZwJ1JUjbG/s1600/6174577376_IMG_6176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWT0vzD_XvUaofrMtkiiPBW2EficqUfNqlxeU5Zw7RsOxOvSY-Vfq8HEAL7HKH2EOZi1URTXtByLcJvIdJM1qWc0eRsW1e2sDVM5M9w1Ij75VsVevc6V8htQ9pN-exPU9IjIZwJ1JUjbG/s400/6174577376_IMG_6176.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>This Prawn and Red Snapper Ceviche is more on the </b><i><b>raw</b></i><b> side ..</b></div>
<div class="separator" style="clear: both; text-align: center;">
For a City full of Sashimi lovers, this approach could fare better than an overly cured acidic version</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13O10TRHClG5_m0uhnqlVRP5g4dHz6oCYwJ1INPsNSquQZTemezOsRIBDQfAyX3GaCAhNBcHeW7NcQ8LBiTeTcYpK0876ene3e94NBgcDnh8To3dYVleYiySC5gGKQJS0aiZUR3hJDipI/s1600/6174577376_IMG_6148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13O10TRHClG5_m0uhnqlVRP5g4dHz6oCYwJ1INPsNSquQZTemezOsRIBDQfAyX3GaCAhNBcHeW7NcQ8LBiTeTcYpK0876ene3e94NBgcDnh8To3dYVleYiySC5gGKQJS0aiZUR3hJDipI/s400/6174577376_IMG_6148.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Tommy's Margarita -</b></div>
<div class="separator" style="clear: both; text-align: center;">
With Tequila, Agave and Lime. Ok this was a well balanced Margarita, I was happy to begin on this cocktail for the preview night. It's not zealously pretentious, despite being served slightly more bold yellow than most and in a shorter Tumbler or Old Fashioned glass. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaK2d5NBjFEnhDuxYsAM5ZqVBZ71G6DfBbbshTZo3lT2DSOTyRHw7ZlequebIEgZbCWeNFBIyZVwqYNg_rGUIv8fB540EGitq1Yj1vTofHOykY0FCjvkDHXYHQfJg2UisI1fGzaNm9uLDB/s1600/6174577376_IMG_6116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaK2d5NBjFEnhDuxYsAM5ZqVBZ71G6DfBbbshTZo3lT2DSOTyRHw7ZlequebIEgZbCWeNFBIyZVwqYNg_rGUIv8fB540EGitq1Yj1vTofHOykY0FCjvkDHXYHQfJg2UisI1fGzaNm9uLDB/s400/6174577376_IMG_6116.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Pork & Beef Tacos -</b></div>
<div class="separator" style="clear: both; text-align: center;">
<i><b>Al Pastor</b></i> Pork with Achiote & Pineapple, a Central Mexican taco recipe based on Lebanese Shawarma spit roast and kebabs. Well cooked with bitey texture and flavoring, there is no mistaken identity that this was going to be anything less than authentic Mexican spirit in it's seasoning. Followed by a Taco of <i><b>Carne Asada</b></i><b> </b>of grilled Prime USDA beef, served finely chopped in this recipe instead of bladed like the usual steak version, again it smelled and tasted proper Mexican. No cloying sweetness or jarring store bought powder pungency, the meat remain freshly moist from grilled to order service. All were topped with Salsa Molcajete, Guacamole, Cilantro and Onions served on hand rolled Corn tortillas... </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZraGWXVCotGG5Af0yXtf6H_cPToutLJRrY09OQuSRcxWppFNJYF4lZRbTvH2Q7ks9VDe3BT99cs7whh8yY5UK2Bqz7_uBOL0nov7eXWfbQ3jjdM3GuhDMw4Q-v301pWpscxkzDQL-a8GV/s1600/6174577376_IMG_6127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZraGWXVCotGG5Af0yXtf6H_cPToutLJRrY09OQuSRcxWppFNJYF4lZRbTvH2Q7ks9VDe3BT99cs7whh8yY5UK2Bqz7_uBOL0nov7eXWfbQ3jjdM3GuhDMw4Q-v301pWpscxkzDQL-a8GV/s400/6174577376_IMG_6127.jpg" width="400" /></a> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvAfnsVUDFzHJGUUgnF4rKR-3xi9PEBJpmOcvB_LMtnbDTNR0Gz_wrYQZY1NAGynZqJwSyrt42_oG1HPSW-Y3v0w82820-4Mg8QyvhfgFfZIfmbOJAAb5QMO8H2sOXzc6yXspV5d5FRR9/s1600/6174577376_IMG_6133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvAfnsVUDFzHJGUUgnF4rKR-3xi9PEBJpmOcvB_LMtnbDTNR0Gz_wrYQZY1NAGynZqJwSyrt42_oG1HPSW-Y3v0w82820-4Mg8QyvhfgFfZIfmbOJAAb5QMO8H2sOXzc6yXspV5d5FRR9/s400/6174577376_IMG_6133.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>The Story: Before "11 Westside" arrived...</b></div>
<div class="separator" style="clear: both; text-align: center;">
I read somewhere Chef Esdras might re-invent part of the menu to be more toned down localized, asianized, to suit locals taste buds. I felt a chill crawling down my spine from reading that sentence, because it was precisely what we didn't need anymore of in town - anything 'Confusionized' for customers. We needed real, regional Mexican food or at least West Coast style recipes... Granted a Korean Galbi or a Korrito here and there is still something belonging to West Coast but at least traceable back in history and to its immigrants influence. But as a foodie, and not necessarily a purist at that and I think I might also represent some of us in town, there is no need to always create new food to suit locals, especially when we don't even have the original. HK is one of the biggest International Dining Cities, and we should be able to absorb in anything scarcer, traditional authentic even if it is an acquired taste to some! By all means do adapt and change it later on for the larger crowd if that ultimately makes more business sense, but there's no need to over react at the beginning. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmdk2jcihf6-rhWp1m7a0HU9F_tT5csm6um81PawGC3wGNWFuMVCXVnyS_xxE4m6zOsuR0O3VvpMB1GWFku7OJhxly7UUxec3VI0RZpX6-EZi4WCudUGyvRRTLamKCJyIoi9eOAyew7t9/s1600/6174577376_IMG_6159.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmdk2jcihf6-rhWp1m7a0HU9F_tT5csm6um81PawGC3wGNWFuMVCXVnyS_xxE4m6zOsuR0O3VvpMB1GWFku7OJhxly7UUxec3VI0RZpX6-EZi4WCudUGyvRRTLamKCJyIoi9eOAyew7t9/s400/6174577376_IMG_6159.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>Echo Park Sweet Corn -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Baby sweet corn poached in Euro butter, house Mayonessa, Queso Anejo from Oaxaca, Cilantro, Lime and Tajin. The recipe sounded like a typical grilled <i>elote</i>, but using baby corns instead. Whilst I really loved the smoky corns and the sauce coating, my small worry is that some visitors to here could potentially view baby corns as a cheaper alternative to proper corn cobs. At the end of the day it will depend on the selling price point, which is yet to be finalized, since this is part of the preview opening tasting menu for $600.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkQ1I0_BhYVJSBRRxYvAfFOemUU-cHxcmB_7yz2AQqvFIGEhPp2iE0LDWmqtoIwma76DZi8-dISEd2UAYGy19GLXXNJVR0KMBwN_Wcu5Qeao_fPxbrGFH4CGUPhVOb46QfwwZ3RAwgFP7/s1600/IMG_2777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikkQ1I0_BhYVJSBRRxYvAfFOemUU-cHxcmB_7yz2AQqvFIGEhPp2iE0LDWmqtoIwma76DZi8-dISEd2UAYGy19GLXXNJVR0KMBwN_Wcu5Qeao_fPxbrGFH4CGUPhVOb46QfwwZ3RAwgFP7/s400/IMG_2777.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVY92MuzBz6p7Chl-pjjfFsR10ZOsOuRNTEGfJMMD-TB2XvSI5bn8n9IZQKbKDVSJOLSERsEpVGPgqn-p5Zc5AyE5mwgxw60J51LSnLSXx3WK_4MTAlz_DhixT2bbI4bw9S1WbeO8DVZFZ/s1600/6241706000_IMG_6184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVY92MuzBz6p7Chl-pjjfFsR10ZOsOuRNTEGfJMMD-TB2XvSI5bn8n9IZQKbKDVSJOLSERsEpVGPgqn-p5Zc5AyE5mwgxw60J51LSnLSXx3WK_4MTAlz_DhixT2bbI4bw9S1WbeO8DVZFZ/s320/6241706000_IMG_6184.jpg" width="256" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Hermosa Fish -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Red Snapper filet with Ancho Chile Aioli, Radish, Zesty Greens, Charred Lemon and served with Vegetables, Chilies and flour tortillas. Wow this was gorgeous!! The chili, the marinade, the seasoning were something you hardly experience in Hong Kong, here you could smell the exotic flaky filet straight away with well penetrated flavors! So far every dish that was coming out of the kitchen lived up to the promise and more, and as an added bonus, they were all cooked properly. On the odd occasion another shop might finally nail the marination recipe right, they might still fall short on the rough execution. Not here, despite being a newly trained kitchen which isn't even open yet!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrZzeQOl5buE16HBjOVmbXCWAudZ6YEHbKzNWG-XfD9PYF_5O-d7trwvuSi6MQWmFxx6rtW2azzYQm7jW4p4gIHoW38eOw58xFJ_jBLPTK7nkz8iTlAdtSEJIpG_RGfUVYVA00qyljI-6/s1600/6174577376_IMG_6111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSrZzeQOl5buE16HBjOVmbXCWAudZ6YEHbKzNWG-XfD9PYF_5O-d7trwvuSi6MQWmFxx6rtW2azzYQm7jW4p4gIHoW38eOw58xFJ_jBLPTK7nkz8iTlAdtSEJIpG_RGfUVYVA00qyljI-6/s400/6174577376_IMG_6111.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>Billiard Table room at the back -</b></div>
<div style="text-align: center;">
I didn't had the opportunity to ask too many questions as we were eating within a squeezed time frame, before hurrying off to a plane, but apparently there is a play area here, two separate bars, and also outdoor and indoor dining spaces. Will have to find out more next time when they finally open their doors to the public..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Qc-VDyi4Jgkgt5qNvtRG3JNdgvPXLjlSFch8_SR8U7OvyxlzznGDNqsyFkhzVS7jNpBm2RaB9fTXWOPbOh4Gp8PqKo72q9ryh7pkY5bc7jVuQR59tk-MXt-MbbcLiBWGP-u-9TaiZwkt/s1600/IMG_2786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Qc-VDyi4Jgkgt5qNvtRG3JNdgvPXLjlSFch8_SR8U7OvyxlzznGDNqsyFkhzVS7jNpBm2RaB9fTXWOPbOh4Gp8PqKo72q9ryh7pkY5bc7jVuQR59tk-MXt-MbbcLiBWGP-u-9TaiZwkt/s400/IMG_2786.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>11 Westside is going to be Hot, Literally.. </b></div>
<div class="separator" style="clear: both; text-align: center;">
We hear often far too many stories about promising New Openings, and then when they finally open, people fantasize upon the hype and rush in then walk out with their credit card limit 4 figures closer into the red, before they could even re-analyse the meal. Quite often with hindsight, some meals could turn out as another "Are you even Serious, That was it..?" sort of experience. And if imported under a chain restaurant group's umbrella, sometimes we receive a dud or a compromised version of the real thing! The hype sometimes subsides after a few months and in the height of things, you really wanted to tell your friends or speak out publicly that you actually thought the food was just mediocre anyway, or when a venue finds another excuse to apportion blame on the high HK rental (then why opened it in the first place?), therefore prices everything out of logical range for normal eaters to come back regularly and hence the business drops, especially once everyone has already posted that latest trendy dish pic on Instagram 3 months ago. What we ate at 11 Westside was surprisingly flawless already despite being weeks before it's scheduled full fledged opening, and we can't wait to return back. If only we could secure a table when the phone finally welcomes public bookings! Make a reservation soon people and remember to invite me to come along too.. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Price: TBA. Above were some Individual Dishes from a Fixed Pre-Opening $600 Tasting Menu. We had to leave before our Meal finished to catch a flight, unfortunately.</b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: orange;"><b>Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ (Pre-Opening)</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br />Address: 1/F The Hudson, 11 Davis St, Kennedy Town</b> </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com1tag:blogger.com,1999:blog-5789596779201018509.post-85957892319746032602017-08-23T11:23:00.000-07:002017-08-29T12:49:40.229-07:00Man Ho Chinese Restaurant 萬豪中菜廳 [Hong Kong] - Ganbas Fungus & Yunnan Mushrooms Feast Season<div style="text-align: justify;">
<span style="font-size: x-large;"><b>J</b></span>W Marriott Hotel in Admiralty and it's Signature Man Ho Chinese Restaurant, is headed by talented Chef Jayson Tang, and since this is the season of Yunnan mushrooms around Summer to Autumn, we received a quick email from Marriott Hotel to see if we were interested in covering the new dishes based on Yunnan mushrooms, and in particular one rarer variety called Ganbas Fungus - which is currently fetching prices in China in the vicinity of over RMB 1,000 a Tael, the most expensive in China and even more expensive than some French and Italian Black Truffles. </div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBU6eCdO5bMDpkXkROLBhkKANwPc3R20acOvubfdCOCxBRjkLCYCUWbGwgyP9BeBE2pGqcOnpQkvGz_S8mUCmR7tMso5l-8vG-CPn066mg0MXjZRd_3ioa1eGHJs__ejNWISiTla1w-sKW/s1600/IMG_0236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBU6eCdO5bMDpkXkROLBhkKANwPc3R20acOvubfdCOCxBRjkLCYCUWbGwgyP9BeBE2pGqcOnpQkvGz_S8mUCmR7tMso5l-8vG-CPn066mg0MXjZRd_3ioa1eGHJs__ejNWISiTla1w-sKW/s400/IMG_0236.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Entrance to Man Ho Restaurant - </b></div>
<div class="separator" style="clear: both; text-align: center;">
After Chef Jayson's arrival, nowadays has grown very popular with the Press and Regular customers, as well as Overseas including Japanese Customers. In fact as we dined here tonight, Chef Tang was about to finish off his duties then fly straight to Japan's Nagoya Marriott hotel to cook up some of his Signature dishes from Hong Kong.<b> </b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTskosVSG5Dsm4rT357YDDA_IRhLAbwbzKoJkWmnrIiPforOb_TtKLySIZokiZ-v1lKP_ZW7g5rwbEqwx85cULYlsT8SPYggWyZMDriufVXhdzGsjzibUh6j835gr3aI02r0r9uxZKHas/s1600/6241740240_IMG_5102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTskosVSG5Dsm4rT357YDDA_IRhLAbwbzKoJkWmnrIiPforOb_TtKLySIZokiZ-v1lKP_ZW7g5rwbEqwx85cULYlsT8SPYggWyZMDriufVXhdzGsjzibUh6j835gr3aI02r0r9uxZKHas/s400/6241740240_IMG_5102.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Crunchy Wood Ear Fungus as Appetizers -</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsabR2wsbE4vHbhCqGPlXOh6fbGYSFN9kCPacwSSeOmGkhvAPpA8EtupS_yVazFonPP2EoY0kLrSOvuVEcrTIIspY0yDQzgFNwEXPYgmjVRA8qoWt2HzRtj3qR7xPJZfQwZXqaTpiY6BU4/s1600/IMG_0496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1333" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsabR2wsbE4vHbhCqGPlXOh6fbGYSFN9kCPacwSSeOmGkhvAPpA8EtupS_yVazFonPP2EoY0kLrSOvuVEcrTIIspY0yDQzgFNwEXPYgmjVRA8qoWt2HzRtj3qR7xPJZfQwZXqaTpiY6BU4/s400/IMG_0496.jpg" width="332" /></a></div>
<div style="text-align: center;">
<b>Yunnan Pork Char Siu 雲南豬鬃肉 "貴妃叉燒" - $238 for Full Portion<br />Signature Man Ho Seafood & Porcini Mushroom Dumpling 萬豪牛肝菌海鮮餃 $58/位</b></div>
<div style="text-align: center;">
The pork used here is a specialty round cut nearer the collar and back, which is uniformly round and sourced from native Yunnan pigs, and currently Jayson and Man Ho Restaurant have exclusive rights to this Pig's muscle cut. It is meant to be more crunchier with a bite, and carrying a natural pork taste. The beautiful Porcini Seafood dumpling in Gold fish shape is also altered to be a seasonal dim sum. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSIiiQTAsiNKhBbZ7tdUG0LNYRCAspmYPwFcUip6iSCQmL4DQlrxjF2Ex70ry_1xyu7IoLPjDHZUuQtoS8zgB2hBvYM3qDt9AZBlVushhU21_kGGI8DHFJYk3O-iQ0ZcLndPIsvYm4Xsh/s1600/IMG_0500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSIiiQTAsiNKhBbZ7tdUG0LNYRCAspmYPwFcUip6iSCQmL4DQlrxjF2Ex70ry_1xyu7IoLPjDHZUuQtoS8zgB2hBvYM3qDt9AZBlVushhU21_kGGI8DHFJYk3O-iQ0ZcLndPIsvYm4Xsh/s400/IMG_0500.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span title="Edited"><b>金池玉枕 配 陳村粉<br />Sautéed Crab Claw & Meat in a Crustacean & Egg Yolk Sauce, </b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span title="Edited"><b>Sakura Ebi, Crustacean Oil & Hand Made Rice Noodles -</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span title="Edited">This was full of crustacean flavors, and the Crab Claw & Meat were said to be flash fried then steamed within the wok, before adding the finishing touches. The addition of hand made artisanal rice noodles, soaked up the crustacean essence. I also noticed the addition of crustacean oil, which is usually more used with Western Cuisines, but lately around 2-3 Chinese restaurants adopt a similar approach to add aroma.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ASvYgC3FT8W8uWl74OhTrkdezXuH0Pid6yhzIjcRiC72b4TVO3d-7ARVgPhBCw6qfw1qlaWmWHxWwD_BowAMun3NHf6UHrE-47_h_Bvg9jbwlSGBpJHRGBRHQuACDMPZ0xuo3F0d-z3S/s1600/6241740240_IMG_5132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ASvYgC3FT8W8uWl74OhTrkdezXuH0Pid6yhzIjcRiC72b4TVO3d-7ARVgPhBCw6qfw1qlaWmWHxWwD_BowAMun3NHf6UHrE-47_h_Bvg9jbwlSGBpJHRGBRHQuACDMPZ0xuo3F0d-z3S/s400/6241740240_IMG_5132.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>陳村粉 -</b><br />
These hand made then dried rice noodles, usually steamed with Pork Ribs, are lately popularly used with Crab dishes to soak up the flavors...</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcSzKFteeNo_SFc2PeQveoivVnAOeMMgR9Nym9NgjKPK-zYzyHPBXyVO92exRwZGWuy5gbaRnaoLe7-gz6FDnr93hqWzqHUynF_gjRHYOI3PZe-ks26biMDAFETf12-JiG60PFPY_Tkqg/s1600/6241740240_IMG_5137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcSzKFteeNo_SFc2PeQveoivVnAOeMMgR9Nym9NgjKPK-zYzyHPBXyVO92exRwZGWuy5gbaRnaoLe7-gz6FDnr93hqWzqHUynF_gjRHYOI3PZe-ks26biMDAFETf12-JiG60PFPY_Tkqg/s400/6241740240_IMG_5137.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Double Boiled Fish Maw Soup with Morel Mushrooms & Black Chicken -</b></div>
<div class="separator" style="clear: both; text-align: center;">
A traditional black chicken soup is glamoured up with thick fish maws, and Yunnan Morel Mushrooms, which are prized in both Yunnan and Cantonese cuisine, and not just within French or say Spanish dishes.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yF-YlM6vSFSU7rLqoyDYbtKpmU1fBdKpavXKBAqDHfzvfM508OHgUOrkZr_c0zGPDRaGArQcn1Wra_QVqK7Jn4pNE4Wldn6YL59HMimMergEqGFXR-MOHqF-YPYBw1_Q4qGw2XRa-52H/s1600/6241740240_IMG_5143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8yF-YlM6vSFSU7rLqoyDYbtKpmU1fBdKpavXKBAqDHfzvfM508OHgUOrkZr_c0zGPDRaGArQcn1Wra_QVqK7Jn4pNE4Wldn6YL59HMimMergEqGFXR-MOHqF-YPYBw1_Q4qGw2XRa-52H/s400/6241740240_IMG_5143.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Miyazaki Pork Roll with stuffed Foie Gras, Crispy Pork Rind & Raspberry sauce <br />宮崎豬肉卷配鵝肝紅桑子汁 -</b></div>
<div style="text-align: center;">
Originally they use Kagoshima pork but this time we got a taste of Miyazaki Pork instead, and it had the typical Kyushu pork sweetness from the breeding program and DNA. This dish was quite smart with the raspberries sourness cutting back on the greasier foie gras and pork belly, with textures enhanced by fried pork rinds. And pretty presentation too!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bQxmeA5WvYpgXjbAc-atdM469hpAnpeDQBwarNrtJ8mMbMEjZuy_oLLdZmo80qIrG9mCROmSHL6ncyEBfUDTAUEZW2v-Ws7nTxmV2L3R91UIJ2IXuKCVZKJq8Tk1A8jSelllsKzEHnXg/s1600/6241740240_IMG_5150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bQxmeA5WvYpgXjbAc-atdM469hpAnpeDQBwarNrtJ8mMbMEjZuy_oLLdZmo80qIrG9mCROmSHL6ncyEBfUDTAUEZW2v-Ws7nTxmV2L3R91UIJ2IXuKCVZKJq8Tk1A8jSelllsKzEHnXg/s400/6241740240_IMG_5150.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>蓮潛月影 - </b></div>
<div style="text-align: center;">
Rare <b><i>Yunnan 乾巴菌 Ganbas Fungus</i></b> is stuffed into Wintermelon with Lily Bulbs, Quinoa and Shiitake. Served with a Sauce made of Shaved Ganbas & Mixed Yunnan Mushrooms. The Ganbas is the Yunnan equivalent of Black Truffles in Italy-France and currently fetching rocketing prices, with its encapsulating earthy fragrance which made this one of the most memorable dishes I ate in my life! Must try when in Season now, at HKD $388. The crispy cracker is made from fried Bamboo Pith.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5dMjZuOkluyDHgvvwNsePKm9W4DG7FTkmzF-xj49Sbml6R9RPDnyeIzGnGlB8ctg99GIG5cD9-KzwhOAxw2eW4AvXNfBfMV5nfr-ry4GVocbPx0w4DJWnkOTyRdTBGFItKmu-5rL1O4I/s1600/IMG_0517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1335" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU5dMjZuOkluyDHgvvwNsePKm9W4DG7FTkmzF-xj49Sbml6R9RPDnyeIzGnGlB8ctg99GIG5cD9-KzwhOAxw2eW4AvXNfBfMV5nfr-ry4GVocbPx0w4DJWnkOTyRdTBGFItKmu-5rL1O4I/s400/IMG_0517.jpg" width="333" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Wild Yunnan Mushrooms Braised Rice 野生珍菌鍋燒飯 - HKD $288</b></div>
<div class="separator" style="clear: both; text-align: center;">
This in line with the Mushrooms theme, is white rice cooked in a pot with various diced mushrooms. Drizzled on top with a bit of soy sauce.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Xpqda7zdAZzy9ZwG-QnGKHiFD-Drghwl8Cl8NVTQ7juAfMrQes0ZoCu4-2AfaFTVuY180j41ndX6W3o5czRJjI4sKPtERD5NgBwsvewYXrHqS0DiGgXHWtoIQXahZqpHSW_hnmFqDv1V/s1600/6241740240_IMG_5172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Xpqda7zdAZzy9ZwG-QnGKHiFD-Drghwl8Cl8NVTQ7juAfMrQes0ZoCu4-2AfaFTVuY180j41ndX6W3o5czRJjI4sKPtERD5NgBwsvewYXrHqS0DiGgXHWtoIQXahZqpHSW_hnmFqDv1V/s400/6241740240_IMG_5172.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>紫薯香酥雲呢拿脆奶 Fried Purple Sweet Potato with Vanilla Milk & Crushed Pistachio, <br />Salted Caramel Sauce,</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>with Grapefruit & Mango Sago Soup 楊枝甘露 -</b></div>
<div class="separator" style="clear: both; text-align: center;">
The Chinese desserts are given some detailed twists and the Fried Purple Sweet Potato was fried using a technique which is popular with taro dishes, with pointy edges. Very lovely dessert and surprisingly paired with a salted caramel sauce. This ended a meal which had a few dishes which were the best I have ever had in my life, in particular this dessert dish, the rare Ganbas Fungus dish above, and also the Crab Claw and Meat in a bisque which was complimented with the rice noodles! An amazing job by Chef Jayson Tang and the team, and we were already discussing about other dishes which hopefully we get to try again soon!</div>
<br />
<br />
<br />
<br />
<br />
<br />
<b>Price: Approx HKD $800 to $900 + 10% Per Person (Seasonal Mushroom Dinner organized by JW Marriott Hotel)</b><br />
<b><span style="color: orange;">Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2</span></b><br />
<b></b><br />
<b>Address: 3/F, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Admiralty</b><br />
<b>金鐘金鐘道88號太古廣場香港JW萬豪酒店3樓</b><br />
<b>Ph: +852 28108366</b><br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com0tag:blogger.com,1999:blog-5789596779201018509.post-56077393329506869532017-08-21T09:37:00.004-07:002017-08-21T10:01:09.006-07:00Gyukaku 牛角 [Hong Kong] - Affordable BBQ Yakiniku at Japanese Chain, Membership Card entitles Holders Free BYO Corkage<div style="text-align: justify;">
<b><span style="font-size: x-large;">G</span></b>yukaku 牛角 is one of the most famous budget Japanese-Korean BBQ houses in Japan, and has since expanded to various countries to serve reasonably priced Yakiniku cuisine. Yakiniku Ya restaurants are classified into many different levels in their homeland, much like the concept of Sushi houses - they can range from lower family oriented prices, to ultra high end restaurants serving rarer, prized beef carcasses and butcher's cuts paired with top wines and sakes. Reviews have been a mixed bag with Gyukaku in Hong Kong, but since this is one of the to-go places for me on a regular basis, here's a write up about our experiences here in Summary. After applying for the HKD $200 Annual Membership Fee, you can receive a 10% Off at their various restaurants in HK, and also waive all Corkage Charges from Wines to Sake, Shochu, etc. There are also a few discount coupons available to be used.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQC1th2fjS3W3GNPWeBAstEtH2kJKAXJFwHqbDhAcIaxdXG69RnCmS0hDoh5ghxd8r0c9NhmAbFSnIrtBf85ol0gK6KxtKZxUe_FhB26J3JtsghAiRppZnRJ3ZZlLXI381qnCnrebsplFU/s1600/IMG_2070.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQC1th2fjS3W3GNPWeBAstEtH2kJKAXJFwHqbDhAcIaxdXG69RnCmS0hDoh5ghxd8r0c9NhmAbFSnIrtBf85ol0gK6KxtKZxUe_FhB26J3JtsghAiRppZnRJ3ZZlLXI381qnCnrebsplFU/s400/IMG_2070.jpg" /></a></div>
<div style="text-align: center;">
<b>Gyukaku - </b><br />
Yakiniku house, From Japan.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5UmqYhan9Tx_-JKnUDNg_P1nCwO7wNTuFxAo0kzb57dMMDsVgrZAEmXgFulhxHbBNoOEi1lHozBaHreOob7G1HtzNUnScAbMKh7R8nticfNPlQ1L_3uebEaomXi6116hoTF7ARTj7cW7/s1600/IMG_2056.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5UmqYhan9Tx_-JKnUDNg_P1nCwO7wNTuFxAo0kzb57dMMDsVgrZAEmXgFulhxHbBNoOEi1lHozBaHreOob7G1HtzNUnScAbMKh7R8nticfNPlQ1L_3uebEaomXi6116hoTF7ARTj7cW7/s400/IMG_2056.jpg" /></a><br />
<b>Whole Squid - HKD $89</b><br />
This comes with both the body and the tentacles. I tend to grill them whole and then scissor them up into smaller circular pieces. Quite reasonably priced as expected.. Note: After applying for the annual $200 Membership card, you can receive one of these as a Free Service too<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2WM6iTsz0YIK_KodF_bX9TaAirBv81N2Va5NbAqs_1yZjE7shE1R2jUlCYldxaybU-MSU_95wDlx1nKd3XBT5iNH1b3Qivy6O5LS7hGs1CMHF1-dBnUWx8RZvAGFrNCD-ONvkz8tk8eM/s1600/IMG_2068.jpg"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2WM6iTsz0YIK_KodF_bX9TaAirBv81N2Va5NbAqs_1yZjE7shE1R2jUlCYldxaybU-MSU_95wDlx1nKd3XBT5iNH1b3Qivy6O5LS7hGs1CMHF1-dBnUWx8RZvAGFrNCD-ONvkz8tk8eM/s400/IMG_2068.jpg" width="300" /></a><br />
<b>Beef Short Rib Karubi with Salt Shio Tare - $59</b><br />
They have various gradings of <i>Karubi</i> here, a must order when eating at Yakiniku houses, which itself is a concept borrowed from Korean BBQ eating Galbi, the name for beef short ribs in Korean.<br />
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CkQWhyC0aWPZCG6-rDrmtJlljgasDW28UPPIDHcbDPeb44rr7ilyJWlI_9Am5Olv4roGxt7UxTR50GeYZsTf4lOBO2zA_e4evq1OTt5DAoE-mN6NDIpAKCh_dvD4kwdWBgHkJYsyBMVE/s1600/IMG_2049.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CkQWhyC0aWPZCG6-rDrmtJlljgasDW28UPPIDHcbDPeb44rr7ilyJWlI_9Am5Olv4roGxt7UxTR50GeYZsTf4lOBO2zA_e4evq1OTt5DAoE-mN6NDIpAKCh_dvD4kwdWBgHkJYsyBMVE/s400/IMG_2049.jpg" /></a><br />
<b>Yaki Shabu Wagyu Zabuton - 3 Pieces for $118 with Egg Tare Sauce</b><br />
This is one of the best bargains in town, and look at the quality and evenness of the wagyu marbling. The are several ways to cook and serve this, but usually when it is called Yaki-Shabu, it means it is both grilled and swiped across the grill at the same time as an action to cook... <b><br />
</b><br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4umjbwa69iZ61VFLxKIS-mxKag-phM5KP8wmWiau_QBwpWy5RGcd-ChHDtN5NgWQ473pYc6wtb_Voguhu2I-JlNQlN2df_1uCEVJkTjBYN5tDVVKYxIsjM57wwd40-Vu0oIy9XiinHohO/s1600/IMG_2052.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4umjbwa69iZ61VFLxKIS-mxKag-phM5KP8wmWiau_QBwpWy5RGcd-ChHDtN5NgWQ473pYc6wtb_Voguhu2I-JlNQlN2df_1uCEVJkTjBYN5tDVVKYxIsjM57wwd40-Vu0oIy9XiinHohO/s400/IMG_2052.jpg" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKSe6ECuCrvURyEu9M268laS8wqc8roCMGQ145qryKC18ngNMrC_tBOAE1VuntY_7BJvtnT_-yrn36WWFS5ONio5T1A74bA7artVP2JJWfjTY4ZCSHqEd2poQoKtjnOh55fHfV4DKJNgb/s1600/IMG_2059.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKSe6ECuCrvURyEu9M268laS8wqc8roCMGQ145qryKC18ngNMrC_tBOAE1VuntY_7BJvtnT_-yrn36WWFS5ONio5T1A74bA7artVP2JJWfjTY4ZCSHqEd2poQoKtjnOh55fHfV4DKJNgb/s400/IMG_2059.jpg" /></a><br />
<b>USA SRF Wagyu Oyster Blade - $78 for 2 Pieces</b><br />
This is the same as the mysterious Misuji that has taken the world by storm recently in upper end Yakiniku houses. In the World of Yakiniku, profit margins for every piece of meat is vastly different and dependent on how they are butchered then marketed to customers. In this particular case, it can be yours to have for a relative bargain because they didn't bother selling it off as the next biggest thing, called "misuji" in brackets. <br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVucMfHn5eIpEAuEZqYq1oSYczWWyziNvkwQAVaVNk-NkMZGq5Nx9W4pbufU2L0RuL9depgxFi4JzfYjnXR2x9l4B6AybKiV5lHs8A2Kct-2wQNVnAtR9J9b3U8N2PwOSzaTNHGKbFaJXf/s1600/IMG_0677.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVucMfHn5eIpEAuEZqYq1oSYczWWyziNvkwQAVaVNk-NkMZGq5Nx9W4pbufU2L0RuL9depgxFi4JzfYjnXR2x9l4B6AybKiV5lHs8A2Kct-2wQNVnAtR9J9b3U8N2PwOSzaTNHGKbFaJXf/s400/IMG_0677.jpg" /></a><br />
<b>Dipped into Egg Tare Sauce - </b><br />
This is a eating method popular nowadays in Japan, particularly with the Yaki-Shabu wagyu above.<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-svbGYa9XXP5DM_wD08-iaVrIZQGU6F9HxR2CQ1gaZOUyijWiL0ybSYNKkSNfEECsFa6VrQHWRfMVS9s9hGtSbVeV-XgxUGBCwcrUqhvYixepmiu0AVCdEeKSw5jdyoaBbS3TsbX1GXm/s1600/IMG_0669.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH-svbGYa9XXP5DM_wD08-iaVrIZQGU6F9HxR2CQ1gaZOUyijWiL0ybSYNKkSNfEECsFa6VrQHWRfMVS9s9hGtSbVeV-XgxUGBCwcrUqhvYixepmiu0AVCdEeKSw5jdyoaBbS3TsbX1GXm/s400/IMG_0669.jpg" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_dD11XCqDpS2uF5NH2bsmkqR7zQGnrh7LckWl3IDd4ow1plkJyz0X24A6B_yB5M_WoG_wbkVgpTFTfGJ7MpDkLTSBsRL12maLncQJ0-lGVtayjHib5Y5-vBPllOR9vLAittAmWyGPZet/s1600/IMG_0683.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_dD11XCqDpS2uF5NH2bsmkqR7zQGnrh7LckWl3IDd4ow1plkJyz0X24A6B_yB5M_WoG_wbkVgpTFTfGJ7MpDkLTSBsRL12maLncQJ0-lGVtayjHib5Y5-vBPllOR9vLAittAmWyGPZet/s400/IMG_0683.jpg" /></a><br />
<b>Beef Filet with Garlic & Butter - $98</b><br />
This was decently priced but probably also the least likable meat, partly because it was a bit tougher and leaner. Yet I liked the idea of being able to grill this whole like a steak myself, before slicing it open to eat. My idea of a cheap alternative to going out to a steak house, which almost costs you a mortgage package in HK.<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWEstUIMtNmsk22XtFk3Dw8r9okcc60rQ_7RYedD8FVokdbezwII_7VVXQdschI1nQ9I-o6yn6vrnJz0_5aFUQuWl0_ljI1gMVqUtZZE3mNSEeGE4J4AVQSt1-lFAzEQdg5gX_vSMHHeQ/s1600/IMG_2043.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxWEstUIMtNmsk22XtFk3Dw8r9okcc60rQ_7RYedD8FVokdbezwII_7VVXQdschI1nQ9I-o6yn6vrnJz0_5aFUQuWl0_ljI1gMVqUtZZE3mNSEeGE4J4AVQSt1-lFAzEQdg5gX_vSMHHeQ/s400/IMG_2043.jpg" /></a><br />
<b>Mushrooms - $25</b><br />
These were surprisingly fragrant. <br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39SGLjeTNdfJazulxcnZmpxsMHvVb_eHR_nZ8qV0FH0sYgkypIBbO1M6gXqvGTXdHQW_9pc2tgRqNEdVwXsBSuePUn9Aq0Mg07iEtgbKKUS3yWUTZe1y2RyXazx9jXOlLdyfyOgg4ydaQ/s1600/IMG_0688.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj39SGLjeTNdfJazulxcnZmpxsMHvVb_eHR_nZ8qV0FH0sYgkypIBbO1M6gXqvGTXdHQW_9pc2tgRqNEdVwXsBSuePUn9Aq0Mg07iEtgbKKUS3yWUTZe1y2RyXazx9jXOlLdyfyOgg4ydaQ/s400/IMG_0688.jpg" /></a><br />
<b>Matcha Ice Cream with Kinako Powder - $25</b><br />
Gyukaku is actually famous for this or their plain Vanilla and Kinako powder ice cream. It's always a decent dessert to round off a meaty meal, often with lots of marinades and garlic.<b></b><br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_B0-9PSg13q2WmA6ZzTGjRBUzE2o3c70tOZDZkQrnlsT21lETVjYAVTFNDQJwjCqAk7dd7s0PQ_Mvmp1gKO-j0PTDrY51bRRSgSFsu5WOv0uVd40fYy7fRcNswtLSSjeSh6XUJ3PcY54/s1600/IMG_0687.jpg"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_B0-9PSg13q2WmA6ZzTGjRBUzE2o3c70tOZDZkQrnlsT21lETVjYAVTFNDQJwjCqAk7dd7s0PQ_Mvmp1gKO-j0PTDrY51bRRSgSFsu5WOv0uVd40fYy7fRcNswtLSSjeSh6XUJ3PcY54/s400/IMG_0687.jpg" width="225" /></a><br />
<b>Discount Deals with $200 Membership Card -</b><br />
Basically, you receive a card and also register with a Phone App. The Electronic Coupons can be used at either Gyukaku, or the related restaurants Mou Mou, and On Yasai. The offers range from $50 to $100 discounts off the meal, or a free Calamari, Vegetables, or free plate of Beef Platter when spending over $300. But best of all, you can Free Corkage for Wines and Sakes at all their venues, and a further 10% discount on top of the Coupon discounts. For me it's quite relevant as a weekly venue to eat out with friends or with the family!<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/QRzdrG1yy-o/0.jpg" frameborder="0" height="399" src="https://www.youtube.com/embed/QRzdrG1yy-o?feature=player_embedded" width="480"></iframe><br /><b>Short Video of my Yakiniku in Action, at Gyukaku - </b><br />Over a few visits</div>
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: left;">
<b>Price: HKD $170 to $250 + 10% Per Person </b><span style="color: orange;"></span></div>
<div style="text-align: left;">
<span style="color: orange;"><b>Food: ♕♕♕ 1/2 to ♕♕♕♕</b></span><br />
<b><br />
Address: Shop 112-115, 1/F, Windsor House, 311 Gloucester Road, Causeway Bay<br />
銅鑼灣告士打道311號皇室堡1樓112-115號舖</b></div>
<div style="text-align: left;">
<b>Ph: +852 31677138<br />
<br />
All Gyukaku HK Addresses: <a href="http://www.gyukaku.com.hk/" target="_blank">http://www.gyukaku.com.hk/</a></b></div>
<br />
<b><br />
</b> <b><br />
</b> <b><br />
</b> <br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com2tag:blogger.com,1999:blog-5789596779201018509.post-13330032235489832482017-08-17T12:28:00.000-07:002017-08-17T12:34:33.367-07:00MEXUS [Hong Kong] - Weekend Mexican Unlimited Brunch Starting at just HKD $253.50 Per Person<div style="text-align: justify;">
<span style="font-size: x-large;"><b>M</b></span>EXUS by ZSHospitality Group used to be Mamasita Cantina, but recently they updated the name to reflect on their slight menu directional change, which now incorporates both authentic Mexican food together with some American dishes. A fellow friend was helping to organize a Sat or Sunday Brunch session here together with ZSHospitality, which starts at HKD $338 unlimited per person. Every 4 Customers booking can receive 1 person for Free, averaging the cost per person to just HKD $253.50 for All You Can Eat Mexican in the middle of Central. Free-flow drinks with Sangria, Wines, Beers and some Cocktails start at $168 more. <br />
<br /></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAk2NtHfkY_P6j7bLq1VJzyDRY4AqgylbJIn5GNtOB2EL_uRDPWNC2rCmy4KC4gWCw_x11OkRneFCFlJKSxs_EebLwFYbIDcVtpYdbxlv4j1Ditz7VO38Ve1TpHClFBMx-SWki87gpVoG6/s1600/IMG_8166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAk2NtHfkY_P6j7bLq1VJzyDRY4AqgylbJIn5GNtOB2EL_uRDPWNC2rCmy4KC4gWCw_x11OkRneFCFlJKSxs_EebLwFYbIDcVtpYdbxlv4j1Ditz7VO38Ve1TpHClFBMx-SWki87gpVoG6/s400/IMG_8166.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HqClGF9e-SJqt4qRkcCNXlUSj3xK_kdJXFx_rZOUuGjCjMj8eEhhVA_-C99L7GOhxtCYVWJIFq0SkFnRHHZ_8rfAjDgq-OiCuyQCNqS76x-lBqzWLaKlcZB0_fBQ_ts6qgwGSfGwL3Kk/s1600/0C04208B-C32A-4E03-B067-E8581A83CF8C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HqClGF9e-SJqt4qRkcCNXlUSj3xK_kdJXFx_rZOUuGjCjMj8eEhhVA_-C99L7GOhxtCYVWJIFq0SkFnRHHZ_8rfAjDgq-OiCuyQCNqS76x-lBqzWLaKlcZB0_fBQ_ts6qgwGSfGwL3Kk/s400/0C04208B-C32A-4E03-B067-E8581A83CF8C.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Unlimited Saturday & Sunday Brunch -<br />HKD $253.50 Per Person as Groups of 4 Pax, or normally HKD $338 per person </b>- </div>
<div class="separator" style="clear: both; text-align: center;">
Includes unlimited Buffet Table, Taqueria Tacos and Tortilla with Dips, Ham, etc</div>
<div style="text-align: center;">
- Unlimited Breakfast Station</div>
<div style="text-align: center;">
- 1 Main Course </div>
<div style="text-align: center;">
- Unlimited Desserts, etc.<b><br /></b></div>
<div style="text-align: center;">
<b></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93px34cv3OfrLeDWwegjN-uXPlwXvug-or1qnK-2IUjTj9rUGpX2dYQqMp9x05pq0Y0W8wOOEsYmMV3UCB_PepgQmMzJm7iKFFg7InWfnimAKlxxLpA44DxibTshUClLK8-lgbbPXyMAk/s1600/IMG_8081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93px34cv3OfrLeDWwegjN-uXPlwXvug-or1qnK-2IUjTj9rUGpX2dYQqMp9x05pq0Y0W8wOOEsYmMV3UCB_PepgQmMzJm7iKFFg7InWfnimAKlxxLpA44DxibTshUClLK8-lgbbPXyMAk/s320/IMG_8081.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYJkQHuFScxHyKTGk-_1VlwFPmOXlT4BUFynbv7kp61A1SRUh1G6d-jD6vC8l0rhrSL6hhWScUFJbS9ZsQSDRdoGBsK-TTX_N5EH_C_3MhQFrx3HtjLmZ53FyehVB1KhOCD1wgiokH_8m/s1600/6174603616_IMG_4373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYJkQHuFScxHyKTGk-_1VlwFPmOXlT4BUFynbv7kp61A1SRUh1G6d-jD6vC8l0rhrSL6hhWScUFJbS9ZsQSDRdoGBsK-TTX_N5EH_C_3MhQFrx3HtjLmZ53FyehVB1KhOCD1wgiokH_8m/s400/6174603616_IMG_4373.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>One of the Brunch Tables has Breakfast, Desserts, and Ham -</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRazxDFjKTCeOVz_wWlXleKaTBF-pie6WVvEEezoMeeNH6IJ2y4Hs_wHJ5iE93O5WmSm9NNjS3XJ6M2QEg1rTWrLvXvX95QRvx9eyJcVPV1y_Z1b2gRDCN-Zvh6oEYvdL60rdYz9fZnJa_/s1600/6174603616_IMG_4377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1152" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRazxDFjKTCeOVz_wWlXleKaTBF-pie6WVvEEezoMeeNH6IJ2y4Hs_wHJ5iE93O5WmSm9NNjS3XJ6M2QEg1rTWrLvXvX95QRvx9eyJcVPV1y_Z1b2gRDCN-Zvh6oEYvdL60rdYz9fZnJa_/s400/6174603616_IMG_4377.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>Unlimited Prosciutto -</b></div>
<div style="text-align: center;">
Despite the Mexican & American Theme, they still serve some prosciutto ham, which seem to be a prerequisite for a brunch buffet in HK<b></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQjDq8OqFWDOOnC1DWwP6StvzTD_h6wB7av3r5lMXnvbp1qy2HMj7zIkSQY09rTtCRjX4WV-uH3rgnqi3h4s4_ugrXIaNCVd0k4TExRCEtTY7EY8PI6vFnWfBvVlLawfO4SmGb5s9CnJ7/s1600/6174603616_IMG_4378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQjDq8OqFWDOOnC1DWwP6StvzTD_h6wB7av3r5lMXnvbp1qy2HMj7zIkSQY09rTtCRjX4WV-uH3rgnqi3h4s4_ugrXIaNCVd0k4TExRCEtTY7EY8PI6vFnWfBvVlLawfO4SmGb5s9CnJ7/s400/6174603616_IMG_4378.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Plenty of Ceviches and Salads -</b></div>
<div class="separator" style="clear: both; text-align: center;">
There is also a Crab meat toast on the left side <b></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBIYrYUQnnY4YwU4Z2SUzNInZhVAvtdJBX_g8yw7OL4sSrKV2WRDaxirHmi3q47mMV6c-pmjYXL1akTvc-1RnRhkuAqhGG-yGZbyOtK5Fx2qfV9v5pDdp3nlmrlrf9R33_gAOUjWY0qI9/s1600/6174603616_IMG_4382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1152" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBIYrYUQnnY4YwU4Z2SUzNInZhVAvtdJBX_g8yw7OL4sSrKV2WRDaxirHmi3q47mMV6c-pmjYXL1akTvc-1RnRhkuAqhGG-yGZbyOtK5Fx2qfV9v5pDdp3nlmrlrf9R33_gAOUjWY0qI9/s400/6174603616_IMG_4382.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>This Side has many Tortillas, Breads, Charcuterie and Dips, Ceviche, Cheese -</b></div>
<div class="separator" style="clear: both; text-align: center;">
And some seafood items</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFfOBMCRYW3AdROTrJfEMpEORscHb_gfXsGctfSD9lOanwfuzQzdLcDHDTcg3fOQLwXoFyWRHwr5BYX9DTJBcWU78qVrBK2QRKblFS7jBUqpbbzQL4b5Rgg0OuQD083IZdGo1DC7LwZ6R/s1600/6174603616_IMG_4395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1152" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFfOBMCRYW3AdROTrJfEMpEORscHb_gfXsGctfSD9lOanwfuzQzdLcDHDTcg3fOQLwXoFyWRHwr5BYX9DTJBcWU78qVrBK2QRKblFS7jBUqpbbzQL4b5Rgg0OuQD083IZdGo1DC7LwZ6R/s400/6174603616_IMG_4395.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Starting with some Mexican Chicharrones Crispy Pork Rinds -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Also some Tortillas with Avocado Guacamole, Pico de Gallo, Prawns, and Chickpea hummous</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1O4ifkIbBlhoBibTVKgs4dVNJiCICUbDXLkfqZQfwpJtjKv_QX5A5kpUvkfHrY6Ce4CM3qV6r1CWpAY1exKvhLGmkgtAHHaJFBoDyD6yEF-p3SAKcAgxmvfres8-1AFDJAcwMoTvH7L67/s1600/6174603616_IMG_4417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1O4ifkIbBlhoBibTVKgs4dVNJiCICUbDXLkfqZQfwpJtjKv_QX5A5kpUvkfHrY6Ce4CM3qV6r1CWpAY1exKvhLGmkgtAHHaJFBoDyD6yEF-p3SAKcAgxmvfres8-1AFDJAcwMoTvH7L67/s400/6174603616_IMG_4417.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Unlimited Tacos ordered from the Staff -</b></div>
<div class="separator" style="clear: both; text-align: center;">
There's Baja Fish taco, Pork Carnitas, and some Mushrooms version</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbgh-Bm7DLjod05FiW5PrBRSAISeIgsl26HKqjdNZe4epHsV0v1BTkimSZTlVNRrQ9YXL73yyZrzezR_7VJDIHEThWGyuBowV5brKn5KaphZEq5KwyXxBJorHcH37XqPGAo8f3d3D841N/s1600/6174603616_IMG_4397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbgh-Bm7DLjod05FiW5PrBRSAISeIgsl26HKqjdNZe4epHsV0v1BTkimSZTlVNRrQ9YXL73yyZrzezR_7VJDIHEThWGyuBowV5brKn5KaphZEq5KwyXxBJorHcH37XqPGAo8f3d3D841N/s400/6174603616_IMG_4397.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>My Favorite would have to be the Pork Carnitas Taco </b><b>-</b></div>
<div class="separator" style="clear: both; text-align: center;">
By default, they are saucy but not too spicy, slightly sweet. It is recommended that you put on more Pico de Gallo and Chili sauce on top..</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSR5BVQvRmbPqE_6bOmBRpKK3h9U_VRk4p_544PRx_JvfKW14tvD8TXdRejKfLqj-uI4QlSWezd3btIIY5JneHiJL7t5FYdadq1hYKl4cUXwaQydh1KQNIRaL0TPTCeH7TFmwbyv1rFSR/s1600/6174603616_IMG_4426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSR5BVQvRmbPqE_6bOmBRpKK3h9U_VRk4p_544PRx_JvfKW14tvD8TXdRejKfLqj-uI4QlSWezd3btIIY5JneHiJL7t5FYdadq1hYKl4cUXwaQydh1KQNIRaL0TPTCeH7TFmwbyv1rFSR/s400/6174603616_IMG_4426.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Unlimited Mexican Seafood Paella with Saffron -</b></div>
<div class="separator" style="clear: both; text-align: center;">
1stly I didn't understand reading the menu, but it turned out despite being listed amongst the Main choices, this carb dish with plenty of seafood is actually served unlimited, and it was actually quite oceanic in taste. It's Latino Spanish in spirit..<b></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwd0LkhQtTWuor9SQKZJM_rgGSRuCbu0NYUT0ORFLK9bpNrno6JhciG7ut-LZUGNdDgTyo8gBlrUrOINSUxkzKEuLFFKEbtMRMesTn0fjlX0YNqNwTZF5D_1h62WfGKnHpMMCvb28Rh5fl/s1600/6174603616_IMG_4419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1152" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwd0LkhQtTWuor9SQKZJM_rgGSRuCbu0NYUT0ORFLK9bpNrno6JhciG7ut-LZUGNdDgTyo8gBlrUrOINSUxkzKEuLFFKEbtMRMesTn0fjlX0YNqNwTZF5D_1h62WfGKnHpMMCvb28Rh5fl/s400/6174603616_IMG_4419.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Sangria -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This was actually quite potent and spiked, I only wanted a photo for reference but took 2 sips to try their in house recipe. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Jddo4-ZyQ_NneEUxN79epS20N3QDFqaWDtgv5jiGPx2kqxUytnZ26hTKWlnQF5WLj0TG2u0_MvLexmmWvq410-JKYtyEPovdu0xqnXaAxs0FJqsqR_W7anNA6wbA_mT8qcGl1ZmaJ0y_/s1600/6174603616_IMG_4428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Jddo4-ZyQ_NneEUxN79epS20N3QDFqaWDtgv5jiGPx2kqxUytnZ26hTKWlnQF5WLj0TG2u0_MvLexmmWvq410-JKYtyEPovdu0xqnXaAxs0FJqsqR_W7anNA6wbA_mT8qcGl1ZmaJ0y_/s400/6174603616_IMG_4428.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Main Course Hanger Steak -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This was my choice as a Main, although by this stage I was pretty KO'ed by the Buffet and Taco's section. The sauce is quite intense, but balanced by the green apple slaw. I think the meat was slightly marinated for this recipe.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gjc2pNq3sRlUzFnQt0tw9NSaCYr7O4wnL2PmkayxS6SJkIn9R71gAah2g4cWh_IsZvccRJj0rNlrvfl-hPg-rjvzOEY5T6zn79izcGHYTvnsE6eIu0mWTgwA7HfLm8gA_s0mobPEVR5G/s1600/6174603616_IMG_4431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gjc2pNq3sRlUzFnQt0tw9NSaCYr7O4wnL2PmkayxS6SJkIn9R71gAah2g4cWh_IsZvccRJj0rNlrvfl-hPg-rjvzOEY5T6zn79izcGHYTvnsE6eIu0mWTgwA7HfLm8gA_s0mobPEVR5G/s400/6174603616_IMG_4431.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Main Course 2 - Slow Cooked Salmon</b></div>
<div class="separator" style="clear: both; text-align: center;">
This was quite huge for a Main fish dish, and it was silken soft. Topped with some tortilla strips and calamari, I preferred this main over the steak above, since it is lighter relative to the rest of the brunch buffet, which got really filling.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZXX_CnGEx9bSssj4ToZCqG7yze_oRyrrkvR0NnGL9JJ0yQ5Wh87wXGodB1zgUxHUhkMg2xshW9vghRpHkZZi6g6myMVXqAPGge0SaQlchCTVgNVwizEOZBiXFbwBdCgdYXwGIX28SwKc/s1600/IMG_8152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZXX_CnGEx9bSssj4ToZCqG7yze_oRyrrkvR0NnGL9JJ0yQ5Wh87wXGodB1zgUxHUhkMg2xshW9vghRpHkZZi6g6myMVXqAPGge0SaQlchCTVgNVwizEOZBiXFbwBdCgdYXwGIX28SwKc/s400/IMG_8152.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Main Course 3 - Burger with Bacon and Fries</b></div>
<div class="separator" style="clear: both; text-align: center;">
Someone on the table ordered this, which I did not end up taking a bite. The fries however were really crunchy and fluffy. I am not sure that with so many unlimited Mexican tacos and desserts coming before and after, I could actually fit in the burger myself..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhral8nKvkj2TnBPDsrmjiZs0AftMXCosHer4IdcL97m16tbR5kwslY0YAphK-wvOTwSX09HKC7diu9GCyiUtdZMrmaVtIdetebr_bPyJCKNb4s8fJyIVzviXvDwQ-D2hwMMKJH0ZB5gnWh/s1600/IMG_8101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhral8nKvkj2TnBPDsrmjiZs0AftMXCosHer4IdcL97m16tbR5kwslY0YAphK-wvOTwSX09HKC7diu9GCyiUtdZMrmaVtIdetebr_bPyJCKNb4s8fJyIVzviXvDwQ-D2hwMMKJH0ZB5gnWh/s400/IMG_8101.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>More Baja Fish Tacos - </b></div>
<div class="separator" style="clear: both; text-align: center;">
We couldn't stop ordering these again. Remember that with Taco's in HK, they usually cost around $45 - $50 each, and some places serve 5 Tacos for like $300 after Service Charge. Overseas in the States and elsewhere, Taco's are meant to be street food around USD 0.80 to a Dollar... so in this sense, unlimited Taco's on the weekend is quite attractive </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dFhXiUwW3q-DeAkKvmUa96AkWrt5YvKrnVT1kbz66lb35wCbt3ukz_drZDoJK9f0B7oqn9uYBEyxlDRPrHquA6KV_V8j9kIO1F2avBAjWmc8GGg7sviucoCaKyQwxD01tzvR4hX2YB-2/s1600/IMG_8110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_dFhXiUwW3q-DeAkKvmUa96AkWrt5YvKrnVT1kbz66lb35wCbt3ukz_drZDoJK9f0B7oqn9uYBEyxlDRPrHquA6KV_V8j9kIO1F2avBAjWmc8GGg7sviucoCaKyQwxD01tzvR4hX2YB-2/s400/IMG_8110.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Improvised Taco with Egg and Pork Carnitas -</b></div>
<div class="separator" style="clear: both; text-align: center;">
The breakfast section is unlimited, so I ordered some Fried Eggs to top my taco's. The same thing would prob cost you $78 each at other restaurants. Lol...</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLATIH-Dh1cUA1Cf9QRR_6hSlwWp7i9kkRBVzBqjRZKEGNC9O1atjRfLptHeTFYyz0Z887EaGckdKnVFEyJ3Gr4Bs_O0LlDiD4UWT9DosmZQJ5yfLbx6TgoMrDyHMqNwgYs9FEKNFvkk-/s1600/6174603616_IMG_4375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLATIH-Dh1cUA1Cf9QRR_6hSlwWp7i9kkRBVzBqjRZKEGNC9O1atjRfLptHeTFYyz0Z887EaGckdKnVFEyJ3Gr4Bs_O0LlDiD4UWT9DosmZQJ5yfLbx6TgoMrDyHMqNwgYs9FEKNFvkk-/s400/6174603616_IMG_4375.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rpGtc1wLYVk_OnGPA4n1F-kLSYD_gUf2CElYW510f2XIrJTMJTlHDqqkl1WXA-6pmgWT2hKwxQ2rC_DGvVcywblfD9dSydMJQaefuz9qQ_fwakbhyphenhyphen6hF_oDemobVWPJrj9KnA1eMv68V/s1600/6174603616_IMG_4376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rpGtc1wLYVk_OnGPA4n1F-kLSYD_gUf2CElYW510f2XIrJTMJTlHDqqkl1WXA-6pmgWT2hKwxQ2rC_DGvVcywblfD9dSydMJQaefuz9qQ_fwakbhyphenhyphen6hF_oDemobVWPJrj9KnA1eMv68V/s400/6174603616_IMG_4376.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Mexican Churros with Chocolate -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Fried well and not greasy, and not overly crunchy on the surface. These were dusted with Cinnamon and Sugar on the outside, a bit different from the usual Spanish versions.</div>
<div>
<br /></div>
<div>
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AiPzF7PIVyZ5_1c5YEFgNf86Zb8Nn_yHB1L1n3ZJXbATQ4pMcnrxKvYvzvsN56EjRG6un4kq-1TlN0EcuYywtomlc5w-88e5vo9Tt2bUCLjn1qrTjwzjPMcy_xt_IQtrBsQ7K2vtp6Ey/s1600/IMG_8139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6AiPzF7PIVyZ5_1c5YEFgNf86Zb8Nn_yHB1L1n3ZJXbATQ4pMcnrxKvYvzvsN56EjRG6un4kq-1TlN0EcuYywtomlc5w-88e5vo9Tt2bUCLjn1qrTjwzjPMcy_xt_IQtrBsQ7K2vtp6Ey/s400/IMG_8139.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>There's also the Signature layered Tres Leche "3" Milk Cake -</b></div>
<div class="separator" style="clear: both; text-align: center;">
And I am glad that was the first thing I ate, before the meal began because nowadays I try to enjoy the pastries and desserts before I get full! Overall we all thought this was very good Value for Money at $338 or $253 per person if coming as 4 pax. I mean overall Mexican food in HK costs a bomb, especially when ordering A La Carte. It seems wise to come here on the weekend every month or so, to satisfy that Mexican or even Cal-Mex crave, with a capped cost with your buddies!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b></b><br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Price: HKD $253 to $338 + 10% Per Person (Meal Organized by ZSHospitality)<br /><span style="color: orange;">Food: ♕♕♕ 1/2 to ♕♕♕♕</span><br /><br />Address: 中環擺花街8號5樓及6樓<br />5/F & 6/F, 8 Lyndhurst Terrace, Central<br />Ph: +852 28966118</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com0tag:blogger.com,1999:blog-5789596779201018509.post-32444277902416436902017-08-14T11:39:00.000-07:002017-08-14T11:46:12.407-07:00CIAK [Hong Kong] - Everyday Italian Dining by Chef Umberto Bombana, at Two HK Locations<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREWL9UI4UU_TryONVMHt4yKftc8VTFItB4AnSX60cQen8EYk8SrRCqU7IqL9cSVIkMIu11odgjHTPLk8J_IRNfk8bW7CEEL5vgWVtAJon8EXAhKlgjAO1gp4GRQ4_wqweH4s2dHDG3Grw/s1600/Michelin-1-Stars_thumb_thumb.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="34" data-original-width="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREWL9UI4UU_TryONVMHt4yKftc8VTFItB4AnSX60cQen8EYk8SrRCqU7IqL9cSVIkMIu11odgjHTPLk8J_IRNfk8bW7CEEL5vgWVtAJon8EXAhKlgjAO1gp4GRQ4_wqweH4s2dHDG3Grw/s1600/Michelin-1-Stars_thumb_thumb.gif" /></a></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><b>C</b></span>IAK was opened by Chef Umberto Bombana of Michelin 3 Star 8 1/2 Otto e Mezzo's fame, aimed to be a smart casual, almost trattoria style Italian Dining for everyday dining. This is a concept which is popular nowadays within Italy and Europe, where a Fine Dining restaurant is accompanied by a more relaxed restaurant accessible for customers on a regular basis. CIAK received a Michelin 1 Star rating itself, and subsequently CIAK also opened another branch in Taikoo City, which is also awarded with a Bib Gourmand status. I have periodically enjoyed quite a few dishes here and than are shown below, but here is a glimpse of some of their offerings for your reference.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwheZg7bGs4tn37fCfwAer5Fudv8IxYogKwQXwD19na_qjF2DkRR3R_ClEg81PuxKqh_U1IKa8_WUsAwGkrwPUg7_he5oMazdqxzdrmrvEYF2PAbjTamNENZzrBw4n24dc8gvpbdy-RIv/s1600/IMG_9655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwheZg7bGs4tn37fCfwAer5Fudv8IxYogKwQXwD19na_qjF2DkRR3R_ClEg81PuxKqh_U1IKa8_WUsAwGkrwPUg7_he5oMazdqxzdrmrvEYF2PAbjTamNENZzrBw4n24dc8gvpbdy-RIv/s400/IMG_9655.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Fermented Dough Bread with Olive Oil - </b></div>
<div class="separator" style="clear: both; text-align: center;">
The bread, like the pizzas here, are artisanal and well hydrated with overnight fermentation</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXaVj_4-kDwE-gzsOQv0RjBiKaaWdvEVH8dx00da8cHg2MWI5zPBfhfML5TdPKWsvNvR_oQZZluJKI2cPtnc4dtAJp6VNm3Hv4luTbdWRw96ejM3oqDTJseVnbEQuwA2p2QmJKLEuPHH9/s1600/IMG_9656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXaVj_4-kDwE-gzsOQv0RjBiKaaWdvEVH8dx00da8cHg2MWI5zPBfhfML5TdPKWsvNvR_oQZZluJKI2cPtnc4dtAJp6VNm3Hv4luTbdWRw96ejM3oqDTJseVnbEQuwA2p2QmJKLEuPHH9/s400/IMG_9656.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Wagyu Ragu with Tagliatelle Pasta - $140 (Small)</b></div>
<div class="separator" style="clear: both; text-align: center;">
This came with plenty of meat ragu, which has been cooked until it's almost gelatinous - in comparison with the versions I eat in Bologna in my visits, this is more on the lubricated side. The wagyu beef flavour is actually quite pronounced, and needs a glass of red Italian wine to pair with, and surprisingly there wasn't much herbs taste beneath. Pasta was cooked to the perfect degree. ~ 8.0/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXo4OHi17TYsw9aQlww4AdjkMmYicThp86fVS1QPaJ4raTATX_24KHBRtYTPdh3z_10d3WGmWGmkFxbwPp_7JdXgxKGVlLmkNKGFGJK4Yviv_zuOvj-Bi6tKfgkIkYNQz4EU6TPzPPGEun/s1600/6174653216_IMG_4729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXo4OHi17TYsw9aQlww4AdjkMmYicThp86fVS1QPaJ4raTATX_24KHBRtYTPdh3z_10d3WGmWGmkFxbwPp_7JdXgxKGVlLmkNKGFGJK4Yviv_zuOvj-Bi6tKfgkIkYNQz4EU6TPzPPGEun/s400/6174653216_IMG_4729.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1G0ijAmdb0Y1rQRU3mK5jb57buAalQDTdBjyk3W1SPtQnkywcYxfUjybvvnv755ZL_BZJFAOW3s4ubS1mEwe_pMS8j39Q8estJcbLOEbfc0w8G4JDizP15gbF2XOyDzd9rkNEmWbNqbCy/s1600/IMG_8749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1G0ijAmdb0Y1rQRU3mK5jb57buAalQDTdBjyk3W1SPtQnkywcYxfUjybvvnv755ZL_BZJFAOW3s4ubS1mEwe_pMS8j39Q8estJcbLOEbfc0w8G4JDizP15gbF2XOyDzd9rkNEmWbNqbCy/s400/IMG_8749.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Spaghetti Carbonara with Guanciale, Eggs, Pecorino Cheese and Black Pepper - $130 (Small)</b></div>
<div class="separator" style="clear: both; text-align: center;">
A few foodies believe this is the best, traditional recipe Carbonara pasta in Hong Kong. I agree, as each strand of pasta is evenly coated with a melted cheesy and eggy sauce, with the almost fried guanciale pork cheek pieces crispy and fragrant with rendered fat. I personally think this is not as seasoned as I expect, so despite the look it could be even saltier and carry more cheese, as per the ones served in Rome. If you want another great authentic tasting Carbonara in town, you can also try out Tom Aiken's The Fat Pig version, which is similar in a sense but slightly heavier. ~ 8/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkxJhX6iIegbo9KsRA7t6ocbzhSBWZw2-U2NLCf9H_UghfhMAtwOi5ETzRhyW-pO4KoF0AtOlNtwTRHHO9_QAEemQ4bbon8ircTAL3aAY4pvKw4eYyORh0I2CxgCzzx1K_-svFVDnCVOd/s1600/IMG_1389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1234" data-original-width="1242" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkxJhX6iIegbo9KsRA7t6ocbzhSBWZw2-U2NLCf9H_UghfhMAtwOi5ETzRhyW-pO4KoF0AtOlNtwTRHHO9_QAEemQ4bbon8ircTAL3aAY4pvKw4eYyORh0I2CxgCzzx1K_-svFVDnCVOd/s400/IMG_1389.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>36 Hours Fermented Dough Pizza, the Norcina with Pork Sausage & Mushrooms - </b></div>
<div class="separator" style="clear: both; text-align: center;">
I have had the full round size, or this Pizza by the Slice al taglio style many times, and it remains one of the best pizza's in town. The dough has a wheaty taste from the careful fermentation, and despite the abundance of melted cheese on top, the sausage meat and mushrooms always stand out. And per slice is only $58 and makes for a good lunch option. ~ 9/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNpReEM5X9K3mlJEuX11OBzpTbgrvzLko-K2SblC8fq99DF-62rs6Cez8rlpd_xGUIerxbBPSMqOZmiIqqvBMzX1S8NI3OTT76eSIrX3EDfMN7EpItKMB5j58fYpMV-XxAaW0qO-3_D7d/s1600/Snapseed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNpReEM5X9K3mlJEuX11OBzpTbgrvzLko-K2SblC8fq99DF-62rs6Cez8rlpd_xGUIerxbBPSMqOZmiIqqvBMzX1S8NI3OTT76eSIrX3EDfMN7EpItKMB5j58fYpMV-XxAaW0qO-3_D7d/s400/Snapseed.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>Chorizo & Tomato Tagliatelle - </b></div>
<div style="text-align: center;">
This is eaten at the Taikoo's CIAK All Day Italian outside, which serves some simpler pasta's at the open tables. It's priced around the $78-88 dollar range and is quite affordable for a Michelin grade Italian venue. Obviously, dining inside at the finer tables is more sophisticated, but customers can get to choose on the day of dining. ~ 6.9/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qj8Udnb-8Tac5JwiIS3UTOHePK1TRdHfS-OTq-udlJrzE3Oq6wm-8TmDf5XErydPILbpKIwFpM_th8w2Czo1bM7TZF1AZd_J5aezpNBnDgLGdj6WUolSpsBVf0qFLeiqIgb2RSz8tbNA/s1600/IMG_4526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qj8Udnb-8Tac5JwiIS3UTOHePK1TRdHfS-OTq-udlJrzE3Oq6wm-8TmDf5XErydPILbpKIwFpM_th8w2Czo1bM7TZF1AZd_J5aezpNBnDgLGdj6WUolSpsBVf0qFLeiqIgb2RSz8tbNA/s400/IMG_4526.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8MWqHYoj0QuJ_ysxUWDrPYOCOdZWmZQEg959t20Tv9m4spy9YkuF9LoxwSoC0EwUDc29P9aflOCaqVgrlTexoGqPDpQNQGAHZQwe2RXCK28uaUHcV6yODCvzdD-QqsfLuBZpVuaiGuxN/s1600/IMG_4529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr8MWqHYoj0QuJ_ysxUWDrPYOCOdZWmZQEg959t20Tv9m4spy9YkuF9LoxwSoC0EwUDc29P9aflOCaqVgrlTexoGqPDpQNQGAHZQwe2RXCK28uaUHcV6yODCvzdD-QqsfLuBZpVuaiGuxN/s320/IMG_4529.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>All Day Focaccia's Sandwiches -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This is the Wagyu Beef version, which was served in Taikoo but nowadays has been replaced with other flavors, and occasionally I chomp on a vegetarian version with peppers and pumpkin. Priced at the $58-68 range, it even comes with a salad and soup during Lunch hours. So for a Bib Gourmand or Michelin 1 Star rated venue, you can still grab a decent affordable lunch.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga026sYsrLcK9_3rmj7Lj-BKxmb3I0kki9oBxEYvxfkaLp75cRwrv-MdnfeBg3NBpDBpPhmOJg6_cD73Ij-3HM9R4nLPKWE7oG2dBuZiZdOfdEOJRN6YkRdejY_eYs1rhAdi3ECLL3ePNp/s1600/IMG_4527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga026sYsrLcK9_3rmj7Lj-BKxmb3I0kki9oBxEYvxfkaLp75cRwrv-MdnfeBg3NBpDBpPhmOJg6_cD73Ij-3HM9R4nLPKWE7oG2dBuZiZdOfdEOJRN6YkRdejY_eYs1rhAdi3ECLL3ePNp/s400/IMG_4527.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Tiramisu - </b></div>
<div class="separator" style="clear: both; text-align: center;">
There are two versions served here, this one is the take out version. It also happens to be the<b><i> best Tiramisu I have ever had in Hong Kong</i></b>, to the point I rated it above 8 1/2 Otto e Mezzo's own tiramisu. Nowadays they are only making an eat in version in the main dining area, but apparently this works on rotation and I wished they brought this recipe back to the open tables section since sometimes, we all just want a casual relaxed meal and a great dessert made very well to finish!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<b><br /></b>
<b><br /></b>
<b>CIAK In The Kitchen, Central (Michelin 1 Star) :<br />Price: HKD $58 to $500 + 10% <br /><span style="color: orange;">Food: ♕♕♕♕ to ♕♕♕♕♕</span></b><br />
<b>Address: Shop 327-333, 3/F., The Landmark, 15 Queen's Road, Central<br />中環皇后大道中15號置地廣場中庭3樓327-333號舖<br />Ph: 25228869</b><br />
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b>CIAK All Day Italian, Taikoo (Michelin Bib Gourmand) :<br />Price: HKD $58 to $500 + 10% <br /><span style="color: orange;">Food: ♕♕♕ 1/2 to ♕♕♕♕♕</span></b><br />
<b>Address: 太古太古城道18號太古城中心2樓265號舖<br />Shop 265, 2/F, Cityplaza, 18 Taikoo Shing Road, Tai Koo<br />Ph: 21165128</b><br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com0tag:blogger.com,1999:blog-5789596779201018509.post-44719511366984288212017-08-12T11:43:00.002-07:002017-08-12T11:49:12.389-07:00Sheraton Oyster & Wine Bar 蠔酒吧 [Hong Kong] - Possibly the Best Sunday Champagne Brunch Buffet in Hong Kong from HKD $998 ?<div style="text-align: justify;">
<b><span style="font-size: x-large;">S</span></b>heraton Hotel's Oyster & Wine Bar and also Morton Steakhouse has accumulated many loyal fans over the years, many of whom including myself come here on occasions for the amazing night view on the 18th Floor facing the Harbour, together with carefully selected Wines available by the Glass and also the guaranteed best Oyster offerings. For their unlimited Perrier-Jouet Bubbly Sunday Oyster Brunch at $998 up, they are also voted by many locals to be the No.1 coveted spot to land a table, to the point a friend just told me during the recent Typhoon 8 hitting our shores, the tables remained all occupied during her Sunday visit. Despite the morning battering rain storm, seemingly no one were deterred to give up their tables they had reserved for months ahead. </div>
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumREj_g6YVMuY0jFlyfwwRq-dL3Iq4ZxlG-aQhyT2Ih_pSTjeZtQFvLWwbjkoGhvz1jc8u9by8jnSqg_cChM9QHUXTWefd69ajZ4Rq0r1wEVD7bKty9Tj6L0QZKSKoja_zsn7-FZdyE1Y/s1600/B13C20AF-44ED-4C71-8BC6-A92AD30FC366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumREj_g6YVMuY0jFlyfwwRq-dL3Iq4ZxlG-aQhyT2Ih_pSTjeZtQFvLWwbjkoGhvz1jc8u9by8jnSqg_cChM9QHUXTWefd69ajZ4Rq0r1wEVD7bKty9Tj6L0QZKSKoja_zsn7-FZdyE1Y/s400/B13C20AF-44ED-4C71-8BC6-A92AD30FC366.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNOfziOSb27w0A9La11aSSskJjx-PdcqkcNp8O3-KEPsOpdBVfpJouy2zrgr14zYvKWu_OdHROwmQAY4v-gDomlmvNwE2gZPdtbIB52AdoK-u3cBTE5CSGEP6QlEFI11_QcSMs9PRQuCX/s1600/IMG_7394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNOfziOSb27w0A9La11aSSskJjx-PdcqkcNp8O3-KEPsOpdBVfpJouy2zrgr14zYvKWu_OdHROwmQAY4v-gDomlmvNwE2gZPdtbIB52AdoK-u3cBTE5CSGEP6QlEFI11_QcSMs9PRQuCX/s400/IMG_7394.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>Sunday Perrier-Jouet Free Flow Brunch from HKD $998 - Includes</b></div>
<div class="separator" style="clear: both; text-align: center;">
Unlimited Fresh Oysters, Seafood and Hot Food</div>
<div style="text-align: center;">
Unlimited Breakfast Egg Dishes</div>
<div style="text-align: center;">
Unlimited Desserts</div>
<div style="text-align: center;">
1 Main Course of Choice</div>
<div style="text-align: center;">
Free-flow Perrier Jouet NV Champagne</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5d44uAGOAK55PJHtlOIw3AlFP-3DLi376LIpWBj4K8JseAupfLLtxapNgngY0NhZzg_O2rQhs1f_Lh2OSc7HB8eUty6QIMw8LUSv7MAZT3N82UJIe_sBrkgQYTxaCO9Zdv6spBlVyA733/s1600/IMG_7421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5d44uAGOAK55PJHtlOIw3AlFP-3DLi376LIpWBj4K8JseAupfLLtxapNgngY0NhZzg_O2rQhs1f_Lh2OSc7HB8eUty6QIMw8LUSv7MAZT3N82UJIe_sBrkgQYTxaCO9Zdv6spBlVyA733/s400/IMG_7421.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Welcome Perrier-Jouet Grand Brut Champagne at the Entrance -</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomdWigL9W_O5zbylHc9fX6m209wTxcivMz6I0wIKdpasyFRInrs3KXYRgRB1AeC1F2eR6qvmWfGNF8mTdzME3K_VDidmPujt1KXtu7qZgjwnJ-dWf0F_4KiiYxCkJeMtxBY6Eig2TlrS_/s1600/IMG_7425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomdWigL9W_O5zbylHc9fX6m209wTxcivMz6I0wIKdpasyFRInrs3KXYRgRB1AeC1F2eR6qvmWfGNF8mTdzME3K_VDidmPujt1KXtu7qZgjwnJ-dWf0F_4KiiYxCkJeMtxBY6Eig2TlrS_/s400/IMG_7425.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Some Jamon Ham to begin with Per Table -</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHAjf1PlkzJEuLfxCapVPg_nUKFBiGbw4DgZE303uWSzul35If03mgK8_cErl2k_CppXezxN_zHf7alFepPUvvdHVsz-zINiZUMJQo-rHN_6NvzP-naZY6gjvOPELSQlX0VFN9dqtrJAa/s1600/IMG_7413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHAjf1PlkzJEuLfxCapVPg_nUKFBiGbw4DgZE303uWSzul35If03mgK8_cErl2k_CppXezxN_zHf7alFepPUvvdHVsz-zINiZUMJQo-rHN_6NvzP-naZY6gjvOPELSQlX0VFN9dqtrJAa/s400/IMG_7413.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgcS1C7NE_hc6WrqxqoBsYqtIBbvnpQKCjnW0y9aLea2hBzIb3O4FvlZKBTnfBMdwRC81Tvln93_G5V3nw91nGpK2b4B7HrRDl36PpimkvGzTX9tlbzY1m3pYjThs0J8fqi7MyqnqRpHf/s1600/IMG_7416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgcS1C7NE_hc6WrqxqoBsYqtIBbvnpQKCjnW0y9aLea2hBzIb3O4FvlZKBTnfBMdwRC81Tvln93_G5V3nw91nGpK2b4B7HrRDl36PpimkvGzTX9tlbzY1m3pYjThs0J8fqi7MyqnqRpHf/s320/IMG_7416.jpg" width="256" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Seafood Counter -</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b></b>Look at the Alaskan King Crab legs. The biggest I have seen in Hong Kong for Buffets, the other one is at Café Express in Hotel Panorama.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwAZmWNaTJ06C95SHeNUFVqpPTqb8XpZJIy7ue2hDawE7noRsfx5LxLi6FhwAlhVSEAE3I0phf66hhU9GtVy2s-cNwqv-CXnTTaYQrxwJ1DJsqjxpjK2jxDmTVlLP01nV1FV6xv3ESCzO/s1600/IMG_7405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwAZmWNaTJ06C95SHeNUFVqpPTqb8XpZJIy7ue2hDawE7noRsfx5LxLi6FhwAlhVSEAE3I0phf66hhU9GtVy2s-cNwqv-CXnTTaYQrxwJ1DJsqjxpjK2jxDmTVlLP01nV1FV6xv3ESCzO/s400/IMG_7405.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpcDR9z5qIem6miV9unTQWea_tEx4w9lOERs3PfrhxbOqSgt_ic-EPC_3ElKPs7z0lS-A1uQOADvLT8tsQJXuVcIrIQh2RnTU709D9fniHxmbvnp-29w09ECyY7YCiTlTwGhlaVU1Zvm4/s1600/IMG_7403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMpcDR9z5qIem6miV9unTQWea_tEx4w9lOERs3PfrhxbOqSgt_ic-EPC_3ElKPs7z0lS-A1uQOADvLT8tsQJXuVcIrIQh2RnTU709D9fniHxmbvnp-29w09ECyY7YCiTlTwGhlaVU1Zvm4/s400/IMG_7403.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS136rxXQiEPab9za3FjViPvXR5a1K2Tts_d1LKDhJjkfu_pWYSdarZq5Bj4NANwiUrGiVwRarlug2_r7KsGnLxqrxUDJFQGRzp9b-o5LnmLZFilA2gczknwVZU5xAnVkVwrIssQ4cbuue/s1600/IMG_7431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS136rxXQiEPab9za3FjViPvXR5a1K2Tts_d1LKDhJjkfu_pWYSdarZq5Bj4NANwiUrGiVwRarlug2_r7KsGnLxqrxUDJFQGRzp9b-o5LnmLZFilA2gczknwVZU5xAnVkVwrIssQ4cbuue/s400/IMG_7431.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Beetroot Cured Scottish Salmon - </b></div>
<div class="separator" style="clear: both; text-align: center;">
Sliced at the table, very high quality. I pair it with Horseradish cream..</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlecTdndV77BylnZT-p6p3kyKvlXStncjyDPsVEyQu9kyV5uk-aVoOu1CD3Oy1q9YSlEXL3p-6MGbVY2_XH8zPq7nSiSnq4LixcUvZrwQF6md3k0ZxyOysPdOto6AMGmoqzSgW-2uP7WlE/s1600/IMG_7450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlecTdndV77BylnZT-p6p3kyKvlXStncjyDPsVEyQu9kyV5uk-aVoOu1CD3Oy1q9YSlEXL3p-6MGbVY2_XH8zPq7nSiSnq4LixcUvZrwQF6md3k0ZxyOysPdOto6AMGmoqzSgW-2uP7WlE/s400/IMG_7450.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>The Sunday Oyster & Champagne Brunch Menu -</b></div>
<div class="separator" style="clear: both; text-align: center;">
There are cold and hot Oysters, unlimited Egg Dishes, a Main Course choice, also all you can order Souffle and Ice Creams</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUDEb1InVWQiM2jHPhAzw3wJTyU531d4AwM7PK5qvILA13XoVnu2tAvLwZJT3ToQx1WqDcm7-m6Rcvnk5c-hTkFABrWrLIJAL1zP7OOZ1PNDSVwt-dZl8nCiVMoyDmvjIxnRPDaws244r/s1600/IMG_7452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUDEb1InVWQiM2jHPhAzw3wJTyU531d4AwM7PK5qvILA13XoVnu2tAvLwZJT3ToQx1WqDcm7-m6Rcvnk5c-hTkFABrWrLIJAL1zP7OOZ1PNDSVwt-dZl8nCiVMoyDmvjIxnRPDaws244r/s400/IMG_7452.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Buffet Sashimi & Sushi -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Again extremely high quality fish, especially the Tuna Maguro. In my whole time of eating out at Brunch or Dinner buffets, only 2 places serve this high quality of Tuna for all you can eat selection. Here, or at Aqua at No.1 Peking Road.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXTcjUCNp43tgzlfI6MLGMMY1-eD2SqnyajcBGFeKx52z5cH1DmTZR_3pAZ8Is7WnmgNjJuL4HGT9mA3KYi96n3BfMZF1hjnXmFlWEp-pfRwyrlhdh3KdKW7k5IOE3H0Qp9wgQron25rf/s1600/IMG_7501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXTcjUCNp43tgzlfI6MLGMMY1-eD2SqnyajcBGFeKx52z5cH1DmTZR_3pAZ8Is7WnmgNjJuL4HGT9mA3KYi96n3BfMZF1hjnXmFlWEp-pfRwyrlhdh3KdKW7k5IOE3H0Qp9wgQron25rf/s400/IMG_7501.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>5 Types of Imported Oysters, Shucked to Order - </b></div>
<div class="separator" style="clear: both; text-align: center;">
Without doubt, this is the best unlimited Oyster Counter. Sheraton Oyster & Wine Bar had built their reputation and good will from this specialty all these years, and it's hence one of the reasons why they have many loyal customers returning for this counter</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3a9fTrP-rohN__Sj32FB9Kb8K-wERGhqTRFzGIkpEPNf6eit-P52EK13AqClHCrjdWQOhlLUSAF5DDhx7vJdmTL4FM89zr_VAlP1qZvDYWNwxyV4OFclhYKjGXOQvkaFJTK-ygG0FukZ-/s1600/IMG_7477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3a9fTrP-rohN__Sj32FB9Kb8K-wERGhqTRFzGIkpEPNf6eit-P52EK13AqClHCrjdWQOhlLUSAF5DDhx7vJdmTL4FM89zr_VAlP1qZvDYWNwxyV4OFclhYKjGXOQvkaFJTK-ygG0FukZ-/s400/IMG_7477.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Hot Oysters -</b></div>
<div class="separator" style="clear: both; text-align: center;">
For those of us who also love baked Oysters, today we ordered some Oyster Rockefeller, and Kilpatrick with bacon and Worchestershire sauce.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8HPx_HJyninbtAvDeblVAXzSOTlhWOr_Q_u-NBpQe3o2Bh0b3zhnETwEIALuxRuJtIDJHdPsS3UHMKCXK1nWsTZqnUryhXuZt1PHYc-tA7XRENfHZ3WSnORnkzVe38NQswxiwIRgIhuJ/s1600/IMG_7468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN8HPx_HJyninbtAvDeblVAXzSOTlhWOr_Q_u-NBpQe3o2Bh0b3zhnETwEIALuxRuJtIDJHdPsS3UHMKCXK1nWsTZqnUryhXuZt1PHYc-tA7XRENfHZ3WSnORnkzVe38NQswxiwIRgIhuJ/s400/IMG_7468.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Eggs Benedict and Ouef en Meurette Burgundy style in Red Wine -</b></div>
<div class="separator" style="clear: both; text-align: center;">
The latter I was surprised to find here, since it is a rare Burgundy recipe which I love eating on weekends, and here it is served unlimited.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsxfI_rGBuPnzI-bmGbtFlbpJOfgT0LA2h-iqe19febP8mocbJ10hOLOYjpqsnu9N0PXV57UBln054oC2yPw32U9DHgRmFGk1V_05roK_oJNJAn1wX1a2mfzZFfsysiDKFXSZM9nhQKpQ/s1600/IMG_7486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsxfI_rGBuPnzI-bmGbtFlbpJOfgT0LA2h-iqe19febP8mocbJ10hOLOYjpqsnu9N0PXV57UBln054oC2yPw32U9DHgRmFGk1V_05roK_oJNJAn1wX1a2mfzZFfsysiDKFXSZM9nhQKpQ/s400/IMG_7486.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Bouillabaisse Seafood Stew with Rouille Croutons -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This had a lot of fish and prawns inside </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPj6_RHznjbUFxrkFctJnqiTPAM5RFQUQH6z7sC0Lh-DdqMkpUwCelNSicYcvcHfzIux0m6rslYAZtcg_lIY5C8H_T03uSVkhVprF1NnLEnGCpnvN1f_2GekXNsbSPqKJGiS1XqlzFydsZ/s1600/IMG_7494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPj6_RHznjbUFxrkFctJnqiTPAM5RFQUQH6z7sC0Lh-DdqMkpUwCelNSicYcvcHfzIux0m6rslYAZtcg_lIY5C8H_T03uSVkhVprF1NnLEnGCpnvN1f_2GekXNsbSPqKJGiS1XqlzFydsZ/s400/IMG_7494.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>My Main Course - Half Lobster Thermidor with Quinoa</b></div>
<div class="separator" style="clear: both; text-align: center;">
There are also choices of Lamb Rack, or Beef Tenderloin. However there is a Roasted Tomahawk beef served as a Prime Rib style on the buffet table side and it was delectable, so I chose the lobster today.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnp9Vg-sUSabZ9Mw6dkR_lbSiFBULbUJV9rtrTjbHLxRi-KyoKQuV9pCehf57QWul8ZbnlcTdZNEg7bM2tEPtrwqjMS5xfu9idx42m_0JyxUkm1EQXPng4UJ7UYEr6NSS418KbxkdCnhA/s1600/6174587776_IMG_4214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnp9Vg-sUSabZ9Mw6dkR_lbSiFBULbUJV9rtrTjbHLxRi-KyoKQuV9pCehf57QWul8ZbnlcTdZNEg7bM2tEPtrwqjMS5xfu9idx42m_0JyxUkm1EQXPng4UJ7UYEr6NSS418KbxkdCnhA/s400/6174587776_IMG_4214.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-bswzdMSSg_FKDmQ1cUPtLuvkbR0_I-CJwETNczdax8fxpttyDXSrwNQQwFziDzQ5iHqUPQi5KUaiJMqmjkv8uwbFiXNgajDX1JZt6TOqDuyL5aDatXedgIECxf1t112qxRJmtmWEg98/s1600/6174587776_IMG_4229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-bswzdMSSg_FKDmQ1cUPtLuvkbR0_I-CJwETNczdax8fxpttyDXSrwNQQwFziDzQ5iHqUPQi5KUaiJMqmjkv8uwbFiXNgajDX1JZt6TOqDuyL5aDatXedgIECxf1t112qxRJmtmWEg98/s400/6174587776_IMG_4229.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Roasted Tomahawk Beef -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Surprised to see a Tomahawk roasted here for the hot food section. This was of very high quality, and little wonder this Sunday Brunch table is so popular, as all the food and details are well taken care of. Even the baked Cheese Pasta parcels on the side were lovely.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCd48hglkWFJ1Pxh54copSLRECQH3eQYFDu8glV3knMnlrEcYY8y5NfbUdLYUvrJ9RXI9wjHMCBnJSeALLvzAYnkvhj1kWsBbGcxp2wheEpxU3yhs8_CKbg1oyunUBeBavZVLweM8VuTf/s1600/IMG_7377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCd48hglkWFJ1Pxh54copSLRECQH3eQYFDu8glV3knMnlrEcYY8y5NfbUdLYUvrJ9RXI9wjHMCBnJSeALLvzAYnkvhj1kWsBbGcxp2wheEpxU3yhs8_CKbg1oyunUBeBavZVLweM8VuTf/s320/IMG_7377.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0DlYvymVBJFci8dAlnjoll1-R65U0dwb4wFfkulkzk5iT1LB6nhnObbuTB_bkwtR7V5CmrIZr5q9eo4oKm-6yi9VtfHEksqaJykrZyB7eIAhD0arv5LW_ao_Dc2bz7FqocOmFRqqgapf/s1600/IMG_7378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0DlYvymVBJFci8dAlnjoll1-R65U0dwb4wFfkulkzk5iT1LB6nhnObbuTB_bkwtR7V5CmrIZr5q9eo4oKm-6yi9VtfHEksqaJykrZyB7eIAhD0arv5LW_ao_Dc2bz7FqocOmFRqqgapf/s320/IMG_7378.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJ0ieLbQ3N-JWeyGZtVBVzI_5g_GSl9Sbhx8VpVnY52oDX-jz2DtaJJgTEkZ6T4lY183Xxc9iReIP1TSUqKGKeXldFzXV2tpI2iAYApYpyEFSZXZBZJOJa8QfhquBsdeZv9z_QEPqBxT6/s1600/IMG_7508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJ0ieLbQ3N-JWeyGZtVBVzI_5g_GSl9Sbhx8VpVnY52oDX-jz2DtaJJgTEkZ6T4lY183Xxc9iReIP1TSUqKGKeXldFzXV2tpI2iAYApYpyEFSZXZBZJOJa8QfhquBsdeZv9z_QEPqBxT6/s320/IMG_7508.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Some of the Dessert Selections -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Including a lovely Black Forest, Strawberries Tart and also a Grand Marnier Souffle</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqENGHINM8-jgvb8OiE9uf91pD5CuFCSAFZQLTCkaZvX6FTApmzGroEFx9XJqcx_AkuuuVm5paFiG6ORS7VCxV_ijPNrh-IELG69voeTEBGSsUpXc_rAmFrqpqpdHZ0G1mSfw3lrVWNs4F/s1600/IMG_7515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqENGHINM8-jgvb8OiE9uf91pD5CuFCSAFZQLTCkaZvX6FTApmzGroEFx9XJqcx_AkuuuVm5paFiG6ORS7VCxV_ijPNrh-IELG69voeTEBGSsUpXc_rAmFrqpqpdHZ0G1mSfw3lrVWNs4F/s400/IMG_7515.jpg" width="320" /></a><b></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>My Dessert Platter -</b></div>
<div class="separator" style="clear: both; text-align: center;">
There's quite a few dessert selections, which you can see in the Video I compiled below..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhJ70748sozpj8ncPXMuBWRtjI2tAmP13bh5zyMENZ9upq7WzZFptnTfel3kI_zGqgtps5I7oz6v2pWLTwwT1KbZRIhMAzbGDVSRdjHXUbSHyoCXbt9WavX3szeeK-hZGUEeafKZp1hCP/s1600/IMG_7520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="796" data-original-width="1600" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhJ70748sozpj8ncPXMuBWRtjI2tAmP13bh5zyMENZ9upq7WzZFptnTfel3kI_zGqgtps5I7oz6v2pWLTwwT1KbZRIhMAzbGDVSRdjHXUbSHyoCXbt9WavX3szeeK-hZGUEeafKZp1hCP/s640/IMG_7520.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/sk5oYRASqtg/0.jpg" frameborder="0" height="346" src="https://www.youtube.com/embed/sk5oYRASqtg?feature=player_embedded" width="416"></iframe></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Summary Video of the Sunday Perrier-Jouet Brunch Buffet -</b></div>
<div class="separator" style="clear: both; text-align: center;">
There's too much food to cover with photos alone, so hopefully this video is a bit more comprehensive showing the selections. There is also a Cheese Counter at the end which has free pour Aged Port Wine, which completes the from start to finish thoughtful Sunday Brunch. Remember to book in advance by weeks or months ahead, as this is one of the Hottest tables on any Sunday. If you follow me on Instagram "<a href="https://www.instagram.com/epicurushongkong/" target="_blank">@EpicurusHongKong</a>", you will notice I ate a lot of brunches or buffets recently, but usually I only have time to prioritize covering the best on this website. The other recent hot table for Sunday Brunch is the Free-flow Dom Perignon 2006 option at Ritz-Carlton Ozone Bar for HKD $1,298, which I had just covered here for comparison : <a href="http://foodofhongkong.blogspot.hk/2017/08/ozone-bar-ritz-carlton-hotel-hong-kong.html" target="_blank">http://foodofhongkong.blogspot.hk/2017/08/ozone-bar-ritz-carlton-hotel-hong-kong.html</a> . Coming up as a review next, a Mexican Brunch is also a good option in Central.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Price: HKD $998 + 10% Free Flow Perriet-Jouet NV Sunday Brunch <br />(Brunch organized by Sheraton Hotel)</b></div>
<div style="text-align: left;">
<span style="color: orange;"><b>Food: ♕♕♕♕♕</b></span></div>
<div style="text-align: left;">
<b></b><br /></div>
<div style="text-align: left;">
<b>Address: 尖沙咀彌敦道20號香港喜來登酒店18樓18/F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Ph: +852 23691111</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com0tag:blogger.com,1999:blog-5789596779201018509.post-13663251637271696682017-08-08T12:20:00.000-07:002017-08-08T12:40:10.125-07:00Lei Garden 利苑酒家 [Hong Kong] - Chinese Restaurant Chain with Most Michelin Stars in the World<div style="text-align: justify;">
<b><span style="font-size: x-large;">L</span></b>ei Garden <span class="name" itemprop="name">利苑酒家 for over three decades has been one of our places to fall back on for Cantonese food. Granted it was not always our first and only option, but on the more special occasions or when taking clients, it was a slightly more prestigious and upscale, trustworthy venue. A proportion of current foodies have been vocal about Lei Garden receiving so many Michelin 1 Stars in some of their chain outlets in Hong Kong and Overseas, yet personally I believe some of these branches can be truly deserving of this based on quality consistency and history alone. Many years ago, I remembered reading about Chairman Chan Shu Kit's earlier failures, as he was simply a Perfectionist when eating Cantonese cuisine, to the point he lost millions of dollars for his first openings and numerous Chefs abandoned his restaurants - but not before grumbling to the boss "why don't you go cook the dishes yourself, if you really required this high standard?". As if hit by an awakening call, Mr Chan decided to take matters into his own hands and started to learn from scratch on how to cook and perfect each dish <i>after</i> he had already opened Lei Garden - and this type of army style managerial training made what Lei Garden stands for today. It is an institution that is famous for it's Management and Brand, rather than for remembering their individual Chefs..</span></div>
<span class="name" itemprop="name"></span><br />
<div>
<span class="name" itemprop="name"><br /></span></div>
<span class="name" itemprop="name">
</span>
<div>
<span class="name" itemprop="name"><br /></span></div>
<div>
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRy8yGt8rU44lgsF4sHo11FTc917iiHTLQ3Mio_Za6T_dKl30HyJ53T-CDoE6KFxrFNiRIKHvdmMbR1DIvlW85MA3dlZCrxFAkqgPO4gUBPPoNr7HBlhzRjI1VHyDGxepV0gWIlLfX3PtO/s1600/IMG_7645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRy8yGt8rU44lgsF4sHo11FTc917iiHTLQ3Mio_Za6T_dKl30HyJ53T-CDoE6KFxrFNiRIKHvdmMbR1DIvlW85MA3dlZCrxFAkqgPO4gUBPPoNr7HBlhzRjI1VHyDGxepV0gWIlLfX3PtO/s400/IMG_7645.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Lei Garden - Causeway Bay, Times Square </b></div>
<div style="text-align: center;">
My favorite branches in Hong Kong are at Mong Kok, Wan Chai, and previously Tsim Sha Tsui East. Some other branches we also patron include IFC or North Point, but in general we adhere with our preferences unless we were in the vicinity of closer branches.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4fBQTLztvxMTCkKaq-pqxQxt9Ugozg2Dcr7LAWxsk2nTvJP8SrminXXn6Am7bKBeEg2BaViteFUoVeSN7T8vTJzim8ewTiJXSWhjPVD3Xvoe9ZUQSeiypUZI__dAV35Dl4XMDCQBK9jc/s1600/6174587776_IMG_4270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH4fBQTLztvxMTCkKaq-pqxQxt9Ugozg2Dcr7LAWxsk2nTvJP8SrminXXn6Am7bKBeEg2BaViteFUoVeSN7T8vTJzim8ewTiJXSWhjPVD3Xvoe9ZUQSeiypUZI__dAV35Dl4XMDCQBK9jc/s400/6174587776_IMG_4270.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>Fried Tofu Cubes with Spiced Salt - HKD $48</b></div>
<div style="text-align: center;">
Always an appetizer to order here to start, this is also a signature starter at Fu Sing and West Villa Restaurant (also ex Manor). Somehow I think they had intricate relationships back in the days.. The version here is usually the best as it has the best seasoning, but they are close enough ~ 9/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mqPz5Uz7EOOkfuOHKdXeG9UaObLrE18gJBqcgNnC2Numy3sx3gdqfED9BZLhcJdK8_pIFfYtERe8pJmXIElZbKVae9PCotB-17WIG-U7rImxRGagnpzLzOoMKyZW7vNySacNApOFcT2d/s1600/IMG_7617%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mqPz5Uz7EOOkfuOHKdXeG9UaObLrE18gJBqcgNnC2Numy3sx3gdqfED9BZLhcJdK8_pIFfYtERe8pJmXIElZbKVae9PCotB-17WIG-U7rImxRGagnpzLzOoMKyZW7vNySacNApOFcT2d/s400/IMG_7617%25281%2529.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Deep Fried Pumpkin with Salted Egg Yolk - $48</b></div>
<div class="separator" style="clear: both; text-align: center;">
I cannot recall the size of this appetizer, but when it came it surprised us because it was quite huge for the $48... And it was really good. Slightly buttery with salted duck egg coating, thin batter, with cooked through sweet pumpkins. Don't forget most places make this as a thinly sliced version, here, it's fried as chunks, which takes much longer cooking times. ~ 9/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXB2kP3zIMSjS2zA1Qv5KVv7uhHfHfFpvzXknCjPUja1Vi5YrUCLVoxeODCD5WTLawnOivQryWd0NHwyHoq1Zz2YVTMtcMM7pQYQ36P167ggWhjTWeJSsgKjyzFpeg2h8DGl_gwjzJfxO/s1600/IMG_9470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEXB2kP3zIMSjS2zA1Qv5KVv7uhHfHfFpvzXknCjPUja1Vi5YrUCLVoxeODCD5WTLawnOivQryWd0NHwyHoq1Zz2YVTMtcMM7pQYQ36P167ggWhjTWeJSsgKjyzFpeg2h8DGl_gwjzJfxO/s320/IMG_9470.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>BBQ Roasted Pork 'Siu Yuk' - 冰燒三層肉 $130</b></div>
<div class="separator" style="clear: both; text-align: center;">
The Signature here, for many years I have said their Charsiu here is actually even better! This night was an odd occasion I didn't order that too, since we were only dining as two. The Pork in my history of eating here has on and off days, sometimes it's too cold and the meat is bland. Luckily this night, the skin was crunchy and the meat well marinated, 5 layered as a belly, also served warm. The best I ever remember eating them here, but I won't take it for granted as probability... ~ 9.5/10 Sometimes it could be a 7/10 item.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwvWMUYa2ifQs01WT3OItdR2VHZEaUFSX8QJK17Ptn2qWq8XFYfGVXc8gvKcAOXGUJ-70GQMpP8U0FSj_2xX3xHUbZ-PgrraDDn0CNlf03hv7eV5grsbgJTyDTXLRI-veCqkyjeoybt2b/s1600/6174587776_IMG_4265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwvWMUYa2ifQs01WT3OItdR2VHZEaUFSX8QJK17Ptn2qWq8XFYfGVXc8gvKcAOXGUJ-70GQMpP8U0FSj_2xX3xHUbZ-PgrraDDn0CNlf03hv7eV5grsbgJTyDTXLRI-veCqkyjeoybt2b/s400/6174587776_IMG_4265.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Roasted Pigeon - $65</b></div>
<div class="separator" style="clear: both; text-align: center;">
They have really good Roasted Young Ducklings here at Lei Garden, but I had that not too long ago in another branch. This time I ordered the Pigeon instead. It was moist with the meat, marinated well with the basics, and the skin was crispy but not greasy. Great execution. Probably what you expect when ordering one, but nothing really stands out in recipe or presentation. ~ 8/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOA5G3kM6jxOfm2G1E1g90rfR-1x_1U-JXQOV9ZIaFIe3ugWK2ZhZYfnVPLNQ8e0Zt_azMKmSuA6cA6P9E2sOWu6MDbYSrJTTlbkh7IFLnzfokL-Jbj63tJsPDMLJryibSo2BKvL3iisQ/s1600/6174587776_IMG_4280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOA5G3kM6jxOfm2G1E1g90rfR-1x_1U-JXQOV9ZIaFIe3ugWK2ZhZYfnVPLNQ8e0Zt_azMKmSuA6cA6P9E2sOWu6MDbYSrJTTlbkh7IFLnzfokL-Jbj63tJsPDMLJryibSo2BKvL3iisQ/s400/6174587776_IMG_4280.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>Stir Fried Crab Meat, Dry Conpoy & Egg with Glass Noodles - 桂花蟹肉炒瑤柱 $140</b></div>
<div style="text-align: center;">
This tasted really good mind you, but the traditional dish should have eggs fried to assemble 'Osmanthus' flower petals. Here, it is presented as strips. Since the menu did read <i>桂花, </i>I personally could not accept this version of a classic Cantonese and Shunde regional dish, no matter how good it tastes, as it is misleading as a misnomer. ~ N/A</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TfuhUjQazQJkk2TQbZbnEqI-jeVA62ESzCrbxHZBZKUaWcMS04YZQR_KJ9PuLABGGIzPZ4VbE7bWaNbBC-gyhzxxgSo9GPpjHv0C_RbrgVHtq3TFbDk2LXM8sLuzoBEXoWJYOeNjjuOZ/s1600/6174587776_IMG_4294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TfuhUjQazQJkk2TQbZbnEqI-jeVA62ESzCrbxHZBZKUaWcMS04YZQR_KJ9PuLABGGIzPZ4VbE7bWaNbBC-gyhzxxgSo9GPpjHv0C_RbrgVHtq3TFbDk2LXM8sLuzoBEXoWJYOeNjjuOZ/s400/6174587776_IMG_4294.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Flowing Custard & Egg Yolk Buns - $30</b></div>
<div class="separator" style="clear: both; text-align: center;">
The buns were surprisingly not puffy soft, but more on the harder side this time. I remembered them to taste better, and the inside also had more sweet custard than salted egg yolk. Overall this was amiss coming from any Lei Garden kitchen for me. ~ 6/10</div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsgHX1lIPjgYOpKrV2sM-C389gaJZ0c0z1XrlDAXYU9XxO6MDhVuazZ50YsuosvpTfjHOJlyhjdD2TqMRjbmdTeFhKicmRST6Pjc_1KEon5h7xY6NWv_IanYQxXKILYazol7nNIsDXPLw/s1600/6174587776_IMG_4285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsgHX1lIPjgYOpKrV2sM-C389gaJZ0c0z1XrlDAXYU9XxO6MDhVuazZ50YsuosvpTfjHOJlyhjdD2TqMRjbmdTeFhKicmRST6Pjc_1KEon5h7xY6NWv_IanYQxXKILYazol7nNIsDXPLw/s400/6174587776_IMG_4285.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Grapefruit, Mango and Sago Dessert Soup - 楊技甘露 $35</b></div>
<div class="separator" style="clear: both; text-align: center;">
Lei Garden invented this dish over 30 years ago, which has since been imitated and made internationally in Cantonese restaurants. I am used to calling this pomelo, but it turned out the original version actually uses pink grapefruit. It was refreshing, had enough mango soup and grapefruit to be sour yet smooth with just enough cream. Definitely still the version to be beaten out there by a large margin.. which is a bit of surprise considering its been 3 decades this was put out on the market by these guys. ~ 10/10</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFB84ixeU8gtlhAcUn8RdLBFLZxTA4yaa1SBhkMRfNhFyqoaIujucWFFsPlm3tGb5HPql_nJJqq8zqPi_v_RlAE7bunSESV2u92t8WPtbTYBk8UX6BH9poFpkK9wO83W-0prS4kgVLC8rz/s1600/6174587776_IMG_4250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFB84ixeU8gtlhAcUn8RdLBFLZxTA4yaa1SBhkMRfNhFyqoaIujucWFFsPlm3tGb5HPql_nJJqq8zqPi_v_RlAE7bunSESV2u92t8WPtbTYBk8UX6BH9poFpkK9wO83W-0prS4kgVLC8rz/s400/6174587776_IMG_4250.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Lei Garden - Causeway Bay Times Square Branch</b></div>
<div class="separator" style="clear: both; text-align: center;">
In general, I thought tonight's performance was actually right up there with the best of meals in the best Lei Garden branches, in particular that Roast pork. There were two small misses, and pricing wise it was actually reasonable - considering many years ago we considered this place prestigious and extravagant. Overall I thought the dishes at Lei Garden are contemporary Cantonese, yet not overly exciting. It is best to come for a family meal which is overall consistent and enjoyable, and considering how many restaurants out there are taking shortcuts left and right in Hong Kong, I duly think some Lei Garden branches are worthy of their Michelin Star status. Even if by 2017, the menu wouldn't sprang many surprises or innovations!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Price: $260 to $450 + 10% Per Person</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="color: orange;">Food: ♕♕♕♕ to ♕♕♕♕ 1/2</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Address: 10/F, Times Square,1 Matheson Street, Causeway Bay<br />銅鑼灣勿地臣街1號時代廣場食通天10樓</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Ph: +852 25063828</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Other Branches and Information: <a href="http://www.leigarden.hk/en/" target="_blank">http://www.leigarden.hk/en/</a></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com0tag:blogger.com,1999:blog-5789596779201018509.post-43408163753236336492017-08-05T11:39:00.001-07:002017-08-05T12:11:05.974-07:00Ozone Bar, Ritz-Carlton Hotel [Hong Kong] - Tallest Bar in the World on 118th Floor, with Rubber Duck Rum Baba & Sunday Dom Perignon Brunch<div style="text-align: justify;">
<span style="font-size: x-large;">O</span>zone Bar is the <a href="http://foodofhongkong.blogspot.hk/2013/11/zacapa-rum-118-th-floor-ozone-ritz.html" target="_blank">Highest Bar in the World</a>, perched on the 118th Floor of Ritz-Carlton Hotel, Hong Kong. Customers mostly come for Cocktails and Tapas to relax during night time and to indulge in that gorgeous view of the HK Harbour side, and right now they are doing two popular promotions which are highly attractive to Foodies. For the period of July to August, Chef Rafael has created an edible Rubber Duck Rum Baba, which is available at HKD $148 each. There is also a Competition happening to Win their delectable Sunday Dom Perignon Champagne Brunch for Two persons, which includes free-flow Dom Perignon 2006 Champagne and some of the best buffet food in HK, including Seafood, Sashimi, Eggs Benedict, Roasted Beef and plenty of top quality Ritz-Carlton Desserts. Written below is a summary coverage of my 3 separate visits, so please watch the 2 Videos for more details about each promotion and in particular check out their amazing dessert spread!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/CNlsKi29_Ts/0.jpg" frameborder="0" height="425" src="https://www.youtube.com/embed/CNlsKi29_Ts?feature=player_embedded" width="512"></iframe></div>
<div style="text-align: center;">
<b>Sunday Free Flow Dom Perignon 2006 Brunch - </b><br />
HKD $1,298 per person</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/uJNK1HNtbKQ/0.jpg" frameborder="0" height="425" src="https://www.youtube.com/embed/uJNK1HNtbKQ?feature=player_embedded" width="512"></iframe></div>
<b>Rubber Duck Rum Baba from July to August 2017 - </b><br />
HKD $148</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmXEDaHtI6_idrGs023f0u9rM1l9H9weYCZIYjBW_eqrfF11V-DXUHs-T4kwD4o0CuGehoAhGGgEq-afw0zOY6XETmM0Ijvc3lj-K7eB6eqKPwlU7-KHGfTpxppZdijl5BsHoZp4lQdI1/s1600/IMG_4745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1202" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmXEDaHtI6_idrGs023f0u9rM1l9H9weYCZIYjBW_eqrfF11V-DXUHs-T4kwD4o0CuGehoAhGGgEq-afw0zOY6XETmM0Ijvc3lj-K7eB6eqKPwlU7-KHGfTpxppZdijl5BsHoZp4lQdI1/s400/IMG_4745.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>View from Ozone Bar - </b></div>
<div class="separator" style="clear: both; text-align: center;">
Tallest Bar in the World on the 118th Floor in Hong Kong </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4A4a37kb5JnBgK3MU_aSqz1GVpGbQOrvFp146yWIA7Ocwq-ZS-OSY_zjivoOI4DcmdUCm9AQVolLND_-6xfbs2FniXHytiNxVqYCBWFMxVDLCi6lUo9WVXTap8NQIwvoVaK_IYjCiBgZ/s1600/IMG_8770.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4A4a37kb5JnBgK3MU_aSqz1GVpGbQOrvFp146yWIA7Ocwq-ZS-OSY_zjivoOI4DcmdUCm9AQVolLND_-6xfbs2FniXHytiNxVqYCBWFMxVDLCi6lUo9WVXTap8NQIwvoVaK_IYjCiBgZ/s400/IMG_8770.jpg" width="300" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4L7Sv0qLS8TJbPoZ4to8VgXMj25O018YlI4gvT27EL4ggh4P7TukmqqS5nxhCAFugkH9XTNgZMu4j6w9QOsU28ajqgJf5syAOXNctu7WJMXFdQ76NieFx94BeUirwkFNybjM7wVs4TFQo/s1600/IMG_8771.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4L7Sv0qLS8TJbPoZ4to8VgXMj25O018YlI4gvT27EL4ggh4P7TukmqqS5nxhCAFugkH9XTNgZMu4j6w9QOsU28ajqgJf5syAOXNctu7WJMXFdQ76NieFx94BeUirwkFNybjM7wVs4TFQo/s400/IMG_8771.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Specialty Rum and Truffled Popcorns for Ozone Bar -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Served fresh during night visits after 5pm</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAeBHuGozemrjA7xcpICdrKBLHbj8EDCkBoY_ex2totl4zTGXTfAzbDxRBBF0NDfmkrVaM1Y1NdYSgo5NHe-cIiuiCScPwp-MJHSyZty2w6OGJ9soL89V6muqzpuCnTy4DZJMFLWlYNv1/s1600/IMG_8858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAeBHuGozemrjA7xcpICdrKBLHbj8EDCkBoY_ex2totl4zTGXTfAzbDxRBBF0NDfmkrVaM1Y1NdYSgo5NHe-cIiuiCScPwp-MJHSyZty2w6OGJ9soL89V6muqzpuCnTy4DZJMFLWlYNv1/s400/IMG_8858.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuwrawcqzLmWhVV8OODb6lb_k64DJCPSnuIwdRVUraWKJO40Clmbk7Ap67bO4TXEhaO-PP7uoluZDJOQg3bxoGv8ZiJgILLmFepyV0KTNABLVdP6xJv1Ta5Fgg5wLFPei40RSpoTFaueS/s1600/6174653216_IMG_4738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuwrawcqzLmWhVV8OODb6lb_k64DJCPSnuIwdRVUraWKJO40Clmbk7Ap67bO4TXEhaO-PP7uoluZDJOQg3bxoGv8ZiJgILLmFepyV0KTNABLVdP6xJv1Ta5Fgg5wLFPei40RSpoTFaueS/s320/6174653216_IMG_4738.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Rubber Duck Rum Baba from July to August 2017 - HKD $148</b></div>
<div class="separator" style="clear: both; text-align: center;">
This is available a la carte and is a seasonal dessert created by the Chef. There is currently also a competition, and by posting a photo or video of the Duck, and tagging them correctly on Instagram with the following tags, you can WIN a 『 Dom Perignon 2006 Sunday Brunch x 2 』 as per the above video, which I have visited twice myself before. Remember to add these tags to be eligible! </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
#RCMemories </div>
<div style="text-align: center;">
#RDBOzone </div>
<div style="text-align: center;">
@OzoneHongKong</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: left;">
<b>Price: Rubber Duck and Drinks HKD $148+, Sunday Brunch HKD $1298 + 10%<br />
(Personal Visits or hosted by Ritz Carlton Hotel HK)</b><br />
<span style="color: #f79646;"><b>Food: ♕♕♕♕♕</b></span><br />
<b><br />
Ease of Access: 4/5<br />
Address: 尖沙咀柯士甸道西1號環球貿易廣場(ICC)香港麗思卡爾頓酒店118樓<br />
118 Floor, Ritz Carlton Hong Kong, Austin Road West, No.1 ICC, Kowloon, Hong Kong<br />
Ph: 2263 2270</b></div>
<div>
<b><br />
</b></div>
<div>
<b><br />
</b></div>
<div>
<b><br />
</b></div>
<div>
<b></b><b></b><i></i><u></u><sub></sub><sup></sup><strike><br />
</strike></div>
<div style="text-align: left;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com0tag:blogger.com,1999:blog-5789596779201018509.post-23218851499460318772017-08-03T13:32:00.004-07:002017-08-03T13:38:56.115-07:00Yakiniku Kagura 燒肉火藏 [Hong Kong] - Michelin Recommended Hokkaido "Farm-to-Table" Yakiniku arrives in Hong Kong<div style="text-align: justify;">
<b><span style="font-size: x-large;">Y</span></b>akiniku KAGURA 燒肉 火藏 hails from Hokkaido, where it is the recipient of a 2017 Michelin Guide Bib Gourmand status. The Hong Kong outlet inside Elements Mall is its first overseas store, and we came here as a media/online bloggers tour to learn more about their 'Farm to Table' Concept. For example, the type of Branded Hokkaido Mirai Wagyu Beef they use here (<i>未来めむろ牛</i>) is raised on the farm directly by the 4th Generation CEO of Kagura, and other notable produce such as their Potatoes are sourced directly from Hokkaido Tokachi farms affiliated with the group and none of the produce has undergone GMO changes. Note that the 'Mirai' Brand Beef here is actually an F1 Mix Breed between Japanese Wagyu x Holstein DNA, which the CEO explained is because their family wanted a beef which is balanced with intramuscular marbling fat with actual red meat, this selling point must also be taken into consideration since they do not pertain to sell melt in your mouth, highly marbled beef here. Their Japan Website for more info: <a href="http://www.y-kagura.jp/index.html" target="_blank">http://www.y-kagura.jp/index.html</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5e2T6xf4BoLEHFb6aZkBHXmj0zfgK6xlKz2A7SYlFc4IhOZaE6wYQj6b_IyN35_2OlhQSKnbjVqyVbkdrMDh6cloGDZ46Iliizua3r9eIHSrYswjmRjeH5z4MSFFHI9r2GbvbwXJ9mqUv/s1600/IMG_9878%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5e2T6xf4BoLEHFb6aZkBHXmj0zfgK6xlKz2A7SYlFc4IhOZaE6wYQj6b_IyN35_2OlhQSKnbjVqyVbkdrMDh6cloGDZ46Iliizua3r9eIHSrYswjmRjeH5z4MSFFHI9r2GbvbwXJ9mqUv/s400/IMG_9878%25281%2529.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQg588w5GRQy7qSgti4rjFqvtOBVkcV2SGjN_asN-9heIQoRuDJ4C60wIBy2gGOzeSEUJzQR6v_YkKOTPqvf-Uj1AxNUFtn_FmVti-gdVCilobVYcCMHjjIJ8hV0qOds_DeQLA20tFUFAa/s1600/6176668448_IMG_5014%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQg588w5GRQy7qSgti4rjFqvtOBVkcV2SGjN_asN-9heIQoRuDJ4C60wIBy2gGOzeSEUJzQR6v_YkKOTPqvf-Uj1AxNUFtn_FmVti-gdVCilobVYcCMHjjIJ8hV0qOds_DeQLA20tFUFAa/s400/6176668448_IMG_5014%25281%2529.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Whisky Cocktail in Copper-plated Cups -</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqucz8jLxeKvh9m1oL5OO5dIr3UX-FXuiTDfoCtReTw7awuBs-fWixPoPiM7-UInZ7iWWIu5ru3aVTwbNL5bSvKfTjq1bJ1MuCGsuUy5KRRyL0wg2sSEdi1TTUdMRxKn5ni1CTfCEynYTQ/s1600/6176668448_IMG_4966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqucz8jLxeKvh9m1oL5OO5dIr3UX-FXuiTDfoCtReTw7awuBs-fWixPoPiM7-UInZ7iWWIu5ru3aVTwbNL5bSvKfTjq1bJ1MuCGsuUy5KRRyL0wg2sSEdi1TTUdMRxKn5ni1CTfCEynYTQ/s400/6176668448_IMG_4966.jpg" width="400" /></a></div>
<b></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b>Minced Meat Salad $78 -</b></div>
<div style="text-align: center;">
This came with some Pears and Cucumbers, and leaves of Romaine Cos lettuce. It was almost like a Thai Laab Moo Salad, but cleaner without the herbs and spice.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig05FCMoP9QeQo5oeoqyFbMIiiGcih3rgn8Zp3SzNzRX0bQMWtmf7TnM_H1XYc7X7pRWBWr4GX1y4vmhH7PyQ3iUW5jMCcU4ifucdDaKtpD0CvyYk2aVWeF48bkX95zCFXhSgbL47FaKrr/s1600/6176668448_IMG_4974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig05FCMoP9QeQo5oeoqyFbMIiiGcih3rgn8Zp3SzNzRX0bQMWtmf7TnM_H1XYc7X7pRWBWr4GX1y4vmhH7PyQ3iUW5jMCcU4ifucdDaKtpD0CvyYk2aVWeF48bkX95zCFXhSgbL47FaKrr/s400/6176668448_IMG_4974.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>北海道十勝尾藤農產薯仔沙律 - $58</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Potato Salad with Hokkaido Tokachi Bito Farm Potatoes, 2 Textures</b></div>
<div class="separator" style="clear: both; text-align: center;">
The potatoes as mentioned, are farmed in a specific farm in Hokkaido's Tokachi area. Hence Yakiniku Kagura advertises that they have a 'Farm to Table' Concept, especially when their beef are sourced the same way. This trend seems to be prevalent in Japan and other overseas countries lately..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltiLXHVD1sr6F9ybdyHrmSPVF2feReK0vRCeoefJ9Vcg1AgbbuiIkDDWuApLhKFd23hZNEkNiJSiFzs4rOzjjQlMplhQrblFQ-JEvQuA_zf0v2FyDl0s7yYU2KSyCq4yNrjKeUBU5-vxA/s1600/6176668448_IMG_4975.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgltiLXHVD1sr6F9ybdyHrmSPVF2feReK0vRCeoefJ9Vcg1AgbbuiIkDDWuApLhKFd23hZNEkNiJSiFzs4rOzjjQlMplhQrblFQ-JEvQuA_zf0v2FyDl0s7yYU2KSyCq4yNrjKeUBU5-vxA/s400/6176668448_IMG_4975.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQJ2RxBTTAnU6zdN9VAhg1SBu-IgrMx3wU5TtFTOny9J0sNA1X0RjjaM9CGZt417-WecVnrW9lg9-HrEusfxLgEkETHb92JFxov9Txx-qjxKJwJ4RgDi6VGsWbnp_1ZHc_M3UnSVmtY28/s1600/6176668448_IMG_4994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQJ2RxBTTAnU6zdN9VAhg1SBu-IgrMx3wU5TtFTOny9J0sNA1X0RjjaM9CGZt417-WecVnrW9lg9-HrEusfxLgEkETHb92JFxov9Txx-qjxKJwJ4RgDi6VGsWbnp_1ZHc_M3UnSVmtY28/s400/6176668448_IMG_4994.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span title="Edited"><b>北海道未來牛 - $420<br />Hokkaido Mirai Beef Platter, with 4 Cuts: </b><br />There's Filet, Karubi Short rib, Rump and Rosu Loin. The F1 Cross-breed Wagyu x Holstein is slightly more redder and meatier, and stands out from some other Yakiniku shops which concentrate more on the marbling fat. I actually prefer this style for everyday meals, and this meat platter is mostly <i>Shio Dare</i> or salt based marinated to keep the naturalness.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBOtsALGNPJwxH113fmDbhWTQsvae5ODAF_Ld3QHR79T4-aNYZIoM9OIlGmzqDz2GqtXyMA-TkreGenrQ-3OpvWp-A29TYUKSMU1Jq6hjBQx9NjtBs4YUooHPuKbnLrf7IKw9JxznIcrE/s1600/6176668448_IMG_4985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1320" data-original-width="1320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrBOtsALGNPJwxH113fmDbhWTQsvae5ODAF_Ld3QHR79T4-aNYZIoM9OIlGmzqDz2GqtXyMA-TkreGenrQ-3OpvWp-A29TYUKSMU1Jq6hjBQx9NjtBs4YUooHPuKbnLrf7IKw9JxznIcrE/s320/6176668448_IMG_4985.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>CEO's Favorite is Mirai Beef Filet -</b></div>
<div class="separator" style="clear: both; text-align: center;">
One of the leanest cuts in a Cattle, the marbling here is intricate and fine. Yet predominantly still red meat based. It is this ultimate balance which the 4th Generation CEO of Kagura seeks himself..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtL37TH_PdzBwjYa7KM2Fzqc-veKc86gLxHBQsYGYS0qaehGCNLY5xCFMql6vIDLymm7BITYKPzYA-5cNgtibIybsPQmbS5htbe_Z_X8CHupLwY7-UqXoPnxUEu_dk1uwWelo9_pLnqRn/s1600/6176668448_IMG_4987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrtL37TH_PdzBwjYa7KM2Fzqc-veKc86gLxHBQsYGYS0qaehGCNLY5xCFMql6vIDLymm7BITYKPzYA-5cNgtibIybsPQmbS5htbe_Z_X8CHupLwY7-UqXoPnxUEu_dk1uwWelo9_pLnqRn/s320/6176668448_IMG_4987.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Karubi Short rib - </b></div>
<div class="separator" style="clear: both; text-align: center;">
This is the most popular Karubi cut synonymous with Japanese Yakiniku, since the cuisine was adapted from Korean BBQ which also cooks their Galbi. Often the measuring stick for a Yakiniku house, this was tender yet carried a bite. Almost perfect to my liking and goes best with white rice.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXeBijuxpwoH0P9R2p4Gtb8z4lQW5aENOf7MqbPV9AI9-zYmrUTsz4AvkH80291NppqugHwBw9YSI7yHR2IqG0fK74VBUAaO5nyzjG-Mx5fOhbr4sKJFhNPMz9p7mTL_WzJVWJWZ-QuJE/s1600/6176668448_IMG_5005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXeBijuxpwoH0P9R2p4Gtb8z4lQW5aENOf7MqbPV9AI9-zYmrUTsz4AvkH80291NppqugHwBw9YSI7yHR2IqG0fK74VBUAaO5nyzjG-Mx5fOhbr4sKJFhNPMz9p7mTL_WzJVWJWZ-QuJE/s400/6176668448_IMG_5005.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Flame Grill -</b></div>
<div class="separator" style="clear: both; text-align: center;">
The leaner meats take shorter time to cook. The fattier cuts with more marbling insulation actually take longer to cook. This is Yakiniku 101 lesson which often needs reminding, since our minds seem to think its the other way around and not to overcook the evenly marbled meat!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspuLTieuNDHxARP9SCZjlDgud_MQj5KZjoIN30bQDXrMFJKZzdWGidrXckq4Xvc7PPm5yZVZIZI8qD4_JH8LWT38t2oELXth6HRXVhTgeE8nHqH8rFE6bGnJbNi3a9uIRe_CB4EIcNrmF/s1600/6176668448_IMG_4989%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspuLTieuNDHxARP9SCZjlDgud_MQj5KZjoIN30bQDXrMFJKZzdWGidrXckq4Xvc7PPm5yZVZIZI8qD4_JH8LWT38t2oELXth6HRXVhTgeE8nHqH8rFE6bGnJbNi3a9uIRe_CB4EIcNrmF/s400/6176668448_IMG_4989%25281%2529.jpg" width="300" /></a><b><br />五日市 </b><span class="st"><b>かみこみ豚 ロース</b></span></div>
<div style="text-align: center;">
<b>Kakikomi Pork Loin - $138</b></div>
<div style="text-align: center;">
This was very flavorful and also tender, also from Tokachi area. There is only around 3 pigs for every 100 which are classified for this grading. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDI9GyqzFL28BsRlkxF9RpnrAN0xntIAbdrDpVWlUJ8KkED7IFmTctJCJMYiM4-nxrULx_kXV03VO4gOVkpORPeN7qOYm36m-wQtyoGKOsiFN3h1WbGxHIWKjXVCYL_dPBjSrbyiWa9Gv/s1600/6176668448_IMG_5011%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDI9GyqzFL28BsRlkxF9RpnrAN0xntIAbdrDpVWlUJ8KkED7IFmTctJCJMYiM4-nxrULx_kXV03VO4gOVkpORPeN7qOYm36m-wQtyoGKOsiFN3h1WbGxHIWKjXVCYL_dPBjSrbyiWa9Gv/s400/6176668448_IMG_5011%25281%2529.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>五日市 </b><span class="st"><b>かみこみ豚 - $128</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Kakikomi Pork Belly with Miso</b></div>
<div class="separator" style="clear: both; text-align: center;">
This was thinly sliced, and in fact this is one of the most famous ways to serve Hokkaido Pork, which is Tokachi Obihiro's Signature Pork on Rice. Here it is served as DIY yakiniku but it is recommended that you consume rice with this..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOMV-a31JZ9YxhocNOM0KQD-vAaZN2Qr_54XDqIy5vO4BvKuvbucaXKPxmn0lZ-ic1KiykOvM9AlQcMnpj1X8T77kXmG6LkHdiJ8y81tLvWzSn9yfWAGmTnHJ42JzUusvh9fx-WUytiKJ/s1600/6176668448_IMG_5008%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOMV-a31JZ9YxhocNOM0KQD-vAaZN2Qr_54XDqIy5vO4BvKuvbucaXKPxmn0lZ-ic1KiykOvM9AlQcMnpj1X8T77kXmG6LkHdiJ8y81tLvWzSn9yfWAGmTnHJ42JzUusvh9fx-WUytiKJ/s400/6176668448_IMG_5008%25281%2529.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Chicken Thigh from Iwate Prefecture - $98</b></div>
<div class="separator" style="clear: both; text-align: center;">
The thigh is not overly marinated with soy sauce, tare sauce or miso, which I prefer for chicken so we could taste their natural flavors. This was more on the leaner spectrum, which I personally like.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgREE2ID3gFLdM3xFW8ZyFJZIITNV_57W0Uwb_x6kMLZnuOxlGfaTMgIeXxILqMD9eF7LxBy_spazE8AEYv-XBJIS0Z-iEqmXQ-LbgJoS3oTshr1P3SDAK4AO7FYuda5gOWkmonW2uf9h8K/s1600/6176668448_IMG_5016%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgREE2ID3gFLdM3xFW8ZyFJZIITNV_57W0Uwb_x6kMLZnuOxlGfaTMgIeXxILqMD9eF7LxBy_spazE8AEYv-XBJIS0Z-iEqmXQ-LbgJoS3oTshr1P3SDAK4AO7FYuda5gOWkmonW2uf9h8K/s400/6176668448_IMG_5016%25281%2529.jpg" width="300" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrya2owdBtoOBEagUob9wtqHnzFGkAYc1rgMwgP51BX8KyLPZkUQakj6WM2VFYBmp6DtUkxCZMRcyxzmfzWG8zIHJWQgjp6pBGMnw42T8P0BuG9P0TpzKHX1LWeEm-_-jehNk3Et1JaPM-/s1600/6176668448_IMG_5020%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrya2owdBtoOBEagUob9wtqHnzFGkAYc1rgMwgP51BX8KyLPZkUQakj6WM2VFYBmp6DtUkxCZMRcyxzmfzWG8zIHJWQgjp6pBGMnw42T8P0BuG9P0TpzKHX1LWeEm-_-jehNk3Et1JaPM-/s400/6176668448_IMG_5020%25281%2529.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>A4 Japanese Wagyu with Sukiyaki Egg Sauce - 日本和牛野原燒 HKD $108</b></div>
<div class="separator" style="clear: both; text-align: center;">
This A4 Wagyu deviates from the above Mirai Beef, as it is a full blood wagyu. Done in a recently trendy trendy way of cooking yakiniku, it is quickly seared and then dipped into the Japanese raw egg and sukiyaki sauce. Now this time, this was more fattier and melted in the mouth... Wished I could have a few more of these. The positive thing about this cooking method? It is flame licked so imagine all the good things about a Sukiyaki, but with the surface carrying the charred aroma.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuhvzxjkQ7Ue6xcQut8MZSj7uyCj_AeeTHMLCw5YxxAiUAHGCihN84KOz02w52R_xet0bar-YWSDfDjxJrjwc_oDorrGFuDo95dYlsbHt1PWE0n-HSUNQ1vPrkHNRVtyE1YrKgAmRBaqh/s1600/6176668448_IMG_5024%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTuhvzxjkQ7Ue6xcQut8MZSj7uyCj_AeeTHMLCw5YxxAiUAHGCihN84KOz02w52R_xet0bar-YWSDfDjxJrjwc_oDorrGFuDo95dYlsbHt1PWE0n-HSUNQ1vPrkHNRVtyE1YrKgAmRBaqh/s400/6176668448_IMG_5024%25281%2529.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Yakiniku x Sukiyaki Style, </b></div>
<div class="separator" style="clear: both; text-align: center;">
a method to cook this A4 Wagyu is a trend nowadays ..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLNwRPecAfSWHvnzgWBxO8CiRKZ5dWOghYyhg879BZJOLym31xPyRZE66QydTeCzmnh1B8PEOs42v2gJh0mI8q681FC2MAThKqEQqQTaLHCgkw42n4vVoe8SRXDGwFwdE01ajLd0-L2vK/s1600/6176668448_IMG_5026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLNwRPecAfSWHvnzgWBxO8CiRKZ5dWOghYyhg879BZJOLym31xPyRZE66QydTeCzmnh1B8PEOs42v2gJh0mI8q681FC2MAThKqEQqQTaLHCgkw42n4vVoe8SRXDGwFwdE01ajLd0-L2vK/s400/6176668448_IMG_5026.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKiJ3XbQNVtpvU0oPhR8LWLxrASYjn9a184UgsMp6wlsaQAQJGZZe-5MIY_zNM0V70wno6evj-vbHO8GfXQof532oMQSPWe_TeE0Hpn1DcemAtIxtzl6zSK0AQPixbLUg2vsStILZAFPF/s1600/IMG_9955%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKiJ3XbQNVtpvU0oPhR8LWLxrASYjn9a184UgsMp6wlsaQAQJGZZe-5MIY_zNM0V70wno6evj-vbHO8GfXQof532oMQSPWe_TeE0Hpn1DcemAtIxtzl6zSK0AQPixbLUg2vsStILZAFPF/s400/IMG_9955%25281%2529.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Gratinated Hokkaido Tokachi Bito Farmed Potatoes with Mozzarella Cheese <br />(北海道十勝尾藤農產) - $78</b></div>
<div class="separator" style="clear: both; text-align: center;">
Gratinated Hokkaido Potatoes, again from the specific farm directly. Diced into thick cubes and in a white creamy sauce, the mozzarella was melted well and aromatic. A must order item here, it's like an adult's version of Potato Dauphinoise Gratin with a bite.</div>
<b></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<b>
</b><b><div class="separator" style="clear: both; text-align: center;">
<br /></div>
</b><b><div class="separator" style="clear: both; text-align: center;">
<br /></div>
</b><br />
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVq_Q9L__sVvizicJef6RH2T6IE5IxZr4nkFeuw_JkyWqRkkeVfswRVYmLzYBkmCJKDHkgR1CwxZw76S-GEjM96t5jPvn3SV-gFi-NZlTFAZ2B5RF6Kc5M4zJnwKRJ_ZusEvZzXgxlCP6/s1600/6176668448_IMG_5030%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVq_Q9L__sVvizicJef6RH2T6IE5IxZr4nkFeuw_JkyWqRkkeVfswRVYmLzYBkmCJKDHkgR1CwxZw76S-GEjM96t5jPvn3SV-gFi-NZlTFAZ2B5RF6Kc5M4zJnwKRJ_ZusEvZzXgxlCP6/s400/6176668448_IMG_5030%25281%2529.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Almond Tofu - $32</b></div>
<div class="separator" style="clear: both; text-align: center;">
A Japanese-Chinese dessert often to end the meal, this carried some Yuzu zest to balance the blanched almond flavors, to finish up the meal.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg322fWmGgrvxT29wF6HfF-RHfFCUUuccfERK7WBt089JiTwosjQ_jGHmqWgGCM92v77L5XjqZ1uFhCxj7D9rvxFBUK6rpzPlp2wLkoumBXJY4Wu40-_VK4Q55RFjq4vLygHWxAxjY0DFeh/s1600/IMG_9960%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg322fWmGgrvxT29wF6HfF-RHfFCUUuccfERK7WBt089JiTwosjQ_jGHmqWgGCM92v77L5XjqZ1uFhCxj7D9rvxFBUK6rpzPlp2wLkoumBXJY4Wu40-_VK4Q55RFjq4vLygHWxAxjY0DFeh/s320/IMG_9960%25281%2529.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiktOW8iI0vitQzNP11q22KhXgFMz4lHrrwmxNMi9bd1pteFBNHWo0d-be8URPL9B7UFcb0QWoEBUFIZjvmq64uEN6u-gJ55yCSMQpHhjPAsSLBivamoKCymI3q41HSR93LLVKOOid3dKSu/s1600/Snapseed%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiktOW8iI0vitQzNP11q22KhXgFMz4lHrrwmxNMi9bd1pteFBNHWo0d-be8URPL9B7UFcb0QWoEBUFIZjvmq64uEN6u-gJ55yCSMQpHhjPAsSLBivamoKCymI3q41HSR93LLVKOOid3dKSu/s320/Snapseed%25281%2529.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>The Hokkaido based Yakiniku Kagura - <br />with Hokkaido Michelin Bib Gourmand 2017</b></div>
<div class="separator" style="clear: both; text-align: center;">
Prices are very reasonable here, considering it's pedigree, the Farm to Table concept, as well as the location inside Elements Mall. It is already quite popular despite having just soft opened for a few days. Definitely worth to come back personally, because one thing that stood out was their cross-bred Wagyu x Holstein. Many restaurants sell F1 to F2 Wagyu's in the world, but you can see from the meat and marbling distribution pattern that these are high quality F1 Wagyu's deliberately farmed for this specific purpose, and it won't be overly greasy after the meal, and they are all Natural and safer to eat without additional hormones and antibiotics.</div>
<b></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<b>
</b><b><div class="separator" style="clear: both; text-align: center;">
<br /></div>
</b><b><div class="separator" style="clear: both; text-align: center;">
<br /></div>
</b><b><div class="separator" style="clear: both; text-align: center;">
<br /></div>
</b><b><div class="separator" style="clear: both; text-align: center;">
<br /></div>
</b><b><div class="separator" style="clear: both; text-align: center;">
<br /></div>
</b><b><div class="separator" style="clear: both; text-align: center;">
<br /></div>
</b><br />
<div class="separator" style="clear: both; text-align: justify;">
<b>Price: HKD $200 to $400 Per Person + 10% (Media/Blogger Preview Tasting with Kagura)<span style="color: orange;">Food: ♕♕♕♕ 1/2 </span></b></div>
<b></b><br />
<div class="separator" style="clear: both; text-align: justify;">
<b><br /></b></div>
<b>
</b><br />
<div class="separator" style="clear: both; text-align: justify;">
<b>Address: Shop 1086, 1/F, Elements, 1 Austin Road West, Tsim Sha Tsui<br />Ph: +852 26823913</b></div>
<b></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<b>
</b><b><div class="separator" style="clear: both; text-align: center;">
<br /></div>
</b><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com0tag:blogger.com,1999:blog-5789596779201018509.post-27910121822431505062017-07-31T02:40:00.004-07:002017-07-31T15:41:00.589-07:00Blue · Butcher & Meat Specialist [Hong Kong] - Steak & Butcher House, Hardcore Style<br />
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
</div>
<div style="text-align: justify;">
<span style="font-size: x-large;">B</span>lue Butcher changed its name slightly these days to reflect on its nature as both a dedicated Butcher Meat House and a Steakhouse, especially when nowadays at downstairs they opened a new counter for customers to purchase their butchered Meats and Produce for take away. Hong Kong has recently experienced a myriad of new steakhouse openings in town, notably Beef Bar which instantly garnered 1 Michelin Star, as well as Wolfgang's Steakhouse arriving buttery hot from NYC. There's also the other notable competitors in town from previously Michelin 1 Starred InterContinental's The Steak House and Sheraton's Morton Steakhouse, Grand Hyatt Steakhouse, JW Marriott's Flint Grill & Bar, Atelier Vivanda, Ruth Chris, Butcher's Club, etc, or La Vache if you just needed casual Steak Frites. Blue Butcher still stands out amongst them, since they have an in house Butcher Johnny Farrell from the UK, who cuts up the carcasses and then Dry Ages the meat inside a Himalayan Pink salt room, and as my previous interview with Fergus Henderson also here ( <a href="http://foodofhongkong.blogspot.hk/2013/12/interview-with-chef-fergus-henderson.html" target="_blank"><b>http://foodofhongkong.blogspot.hk/2013/12/interview-with-chef-fergus-henderson.html</b></a> ), Blue Butcher follows this concept through by doing responsible hardcore Head to Tail dining, the only one of its kind in HK..</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv76amqY2dDw0wxVLMm8KFlOnSaf_urkq2Fd8Eh9pk7-y1jT7dlC13IQG3EUwtH_HIwtpn5c-CEwjn4T1DtEYCcLzSywfXL-anaMtmdBGBeEmK1IpOY2K33IJrMrbsYtoKm3cXWdU6jd8I/s1600/IMG_2296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv76amqY2dDw0wxVLMm8KFlOnSaf_urkq2Fd8Eh9pk7-y1jT7dlC13IQG3EUwtH_HIwtpn5c-CEwjn4T1DtEYCcLzSywfXL-anaMtmdBGBeEmK1IpOY2K33IJrMrbsYtoKm3cXWdU6jd8I/s400/IMG_2296.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>The Neon Light setting is like a Night Club than a Butcher's Meat house -</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMBE_mLaDzivo-J0XYCGGF28VxNWgfImC6HFmRQBaFFLA5e1VMFPOi8o75kwYT39Au69VvyuhjGI1IZubUk7-c9L7iBfIo1U787ktJRZHFLwZJkT8lzdW2C3eRjqfUHHuNMudt8e80bYa/s1600/IMG_2295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMBE_mLaDzivo-J0XYCGGF28VxNWgfImC6HFmRQBaFFLA5e1VMFPOi8o75kwYT39Au69VvyuhjGI1IZubUk7-c9L7iBfIo1U787ktJRZHFLwZJkT8lzdW2C3eRjqfUHHuNMudt8e80bYa/s400/IMG_2295.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>The New Counter selling their In-house Butchered and Dry Aged Meats -</b><br />
It's reasonable and at around wholesale retail prices</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrLp7OwsZITrZCEkjoi4ZlQ5OIgEtgg41feV0iZAFyaVEXfb8y8UO-qNU1jCA3pl0F1hi_9MECKkurkumlg9q3VnvA9HdHna34-xi8jT8MkSek4eqymOUuVgV0wAzOgCPt-UM7NmKnjHI/s1600/6174603696_IMG_2799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrLp7OwsZITrZCEkjoi4ZlQ5OIgEtgg41feV0iZAFyaVEXfb8y8UO-qNU1jCA3pl0F1hi_9MECKkurkumlg9q3VnvA9HdHna34-xi8jT8MkSek4eqymOUuVgV0wAzOgCPt-UM7NmKnjHI/s400/6174603696_IMG_2799.jpg" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsw70-HXrLIuwg458eMOPu3ASr8FaskD3mosB3r7sx8eHdhFNPDWKETJc1Nu5oTgf3q-BrSvQlZUhe9IXabvR-gLtxfIpOZv3W4Nr9nvfUz26t3FkIRhekDXjjQmdjrSAYOszN8VTlevH/s1600/6174603696_IMG_2818%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsw70-HXrLIuwg458eMOPu3ASr8FaskD3mosB3r7sx8eHdhFNPDWKETJc1Nu5oTgf3q-BrSvQlZUhe9IXabvR-gLtxfIpOZv3W4Nr9nvfUz26t3FkIRhekDXjjQmdjrSAYOszN8VTlevH/s400/6174603696_IMG_2818%25281%2529.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Burrata Cheese, Heirloom Tomatoes, Croutons and Kale Pesto - HKD $180</b></div>
<div class="separator" style="clear: both; text-align: center;">
A new variation of a dish I have tried here a few times, this time it comes with kale pesto instead of basil as in a Caprese..</div>
<div style="text-align: center;">
<b></b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8qbxN5sj7OxeLIQehZJH4KdQBjDL5PipIqLj8_VekJI1jL8ucrzJ_bhHXzNWyw7W8O_YyJB5CfzwkoxpEkt_2tgT1YayOjt5S4Y7dniKAWOW2OxQsvGe4lCiLrlFLhakU_0QfIhwT8PD/s1600/6174603696_IMG_2825%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8qbxN5sj7OxeLIQehZJH4KdQBjDL5PipIqLj8_VekJI1jL8ucrzJ_bhHXzNWyw7W8O_YyJB5CfzwkoxpEkt_2tgT1YayOjt5S4Y7dniKAWOW2OxQsvGe4lCiLrlFLhakU_0QfIhwT8PD/s320/6174603696_IMG_2825%25281%2529.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Rubia Gallega Smoked Beef Fat Candle, Sea Salt & Bruschetta - $135</b></div>
<div class="separator" style="clear: both; text-align: center;">
The dish to come here for these days, reminiscent of the version served at Restaurant Story in London. It's actually quite cowy and strong in the taste, so you end up dipping a lot of bread into it to finish the melting candle</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsRaWN0_misNjqpTqsaceKJoptXlnl0VowJnnf7SgTi2wm3z129xSqecihD2w25JwWKbGMrqgkePfcyekBsPXD76pj0pMFoNUrg8qDt1GjzUupRDmnAI-G9sRkqcDGAvU_1NngBpTuSeb/s1600/6174603696_IMG_2830%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsRaWN0_misNjqpTqsaceKJoptXlnl0VowJnnf7SgTi2wm3z129xSqecihD2w25JwWKbGMrqgkePfcyekBsPXD76pj0pMFoNUrg8qDt1GjzUupRDmnAI-G9sRkqcDGAvU_1NngBpTuSeb/s320/6174603696_IMG_2830%25281%2529.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Crispy Veal Sweetbreads, Chimichurri Aioli, Burnt Lemon - $220</b></div>
<div class="separator" style="clear: both; text-align: center;">
It was either the Bone Marrow again or this, and obviously I opted for the latter since it is rare to find these served as fried nuggets in Hong Kong! The portion was much larger than I expected, usually other places only serve 2 pieces or 1 larger one.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKnWsJvkMWqwHPwz5Y8jeYCuP8nNYWeWzJ4_Cx7kIqQr0kHEs8xvIAxv9ifIHN6dhqkR6ce0-m2sa0211c5KrRrOX72tw7uFQupTUmxi_cVo2juIJRj_Gl6IGNeorrFTJu9SWRKKR5_KC/s1600/IMG_2293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKnWsJvkMWqwHPwz5Y8jeYCuP8nNYWeWzJ4_Cx7kIqQr0kHEs8xvIAxv9ifIHN6dhqkR6ce0-m2sa0211c5KrRrOX72tw7uFQupTUmxi_cVo2juIJRj_Gl6IGNeorrFTJu9SWRKKR5_KC/s320/IMG_2293.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Blue Mussels, Clams, 'Nduja Sausage, Bacon, Chive Oil with Fregola Pasta - $175</b></div>
<div class="separator" style="clear: both; text-align: center;">
A favorite on the table, this was almost like a full on pasta dish as a Primi course. Full of mussels and clam jus sweetness. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZZuTs67d12Y6z5dd8bnbs40g04JHJlcEFkx1S47_FyCk68e9qaUIL-POoSG8ifoZqbLQCHV0h005J5E-Qg2j8axLT8jKyWOrkZCarxjvHDe0US6bMz0otSpDrfdiz-rtLPOVEULfGJ8u/s1600/6174603696_IMG_2849%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZZuTs67d12Y6z5dd8bnbs40g04JHJlcEFkx1S47_FyCk68e9qaUIL-POoSG8ifoZqbLQCHV0h005J5E-Qg2j8axLT8jKyWOrkZCarxjvHDe0US6bMz0otSpDrfdiz-rtLPOVEULfGJ8u/s320/6174603696_IMG_2849%25281%2529.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Irish 'John Stone' Dry Aged Grass Fed T-Bone, 22oz HKD $650</b></div>
<div class="separator" style="clear: both; text-align: center;">
This is actually quite a bargain for Hong Kong. They also sell the delectable 45 Days Dry Aged Rubia Gallega Steaks, as well as other options and Australian Wagyu steaks at different price points. I think this beef is more on the grass fed leaner, meaty side, which in theory suits Europeans than local Hong Kong customers, who usually prefer marbled grain fed beef and melts in the mouth sensation. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqvjHiJGvyKMn3RupDLz40ML8mI6zjMAkgKMmm6xYFOzRsGW-3Vd3ix9nslyYgBpmcDYLb_lCgDXqh6JMnkygLjCWBn9GCvViAjHoiXBnYL7tIpFWd9FCkGRIVAateEffPJnvBjxUlatt/s1600/6174603696_IMG_2886%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqvjHiJGvyKMn3RupDLz40ML8mI6zjMAkgKMmm6xYFOzRsGW-3Vd3ix9nslyYgBpmcDYLb_lCgDXqh6JMnkygLjCWBn9GCvViAjHoiXBnYL7tIpFWd9FCkGRIVAateEffPJnvBjxUlatt/s320/6174603696_IMG_2886%25281%2529.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>Cooked Accurate to Rare Plus -</b></div>
<div style="text-align: center;">
If you have been following my posts, in Hong Kong customers order Medium-Rare, but expect them to be still relatively pink inside. By International Standards, I call this Rare Plus myself.</div>
<b></b><br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkt7dy22WuP2SkdcsXLoGNaPiOrFO3BgvSF_yL-unKRu0EYbHjW-uYc3Y5A8wM6Y_sQGc2zqr8oE8vnZdG0OeuHv0227P8cdqd7GkifnTbGu7qhC53CnCSUmNDP_uE5LqYA0yOkULl8f_/s1600/6174603696_IMG_2846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkt7dy22WuP2SkdcsXLoGNaPiOrFO3BgvSF_yL-unKRu0EYbHjW-uYc3Y5A8wM6Y_sQGc2zqr8oE8vnZdG0OeuHv0227P8cdqd7GkifnTbGu7qhC53CnCSUmNDP_uE5LqYA0yOkULl8f_/s400/6174603696_IMG_2846.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Blue Beef Ribs, Bourbon Barbecue Glaze, Watermelon Slaw - $490</b></div>
<div class="separator" style="clear: both; text-align: center;">
This portion was large and the taste was really awesome. With a charred, sugary crust, it was almost like Char Siu but made with Beef ribs, and it was spicy on the marinade surface too. A must order and one of the best I have tried recently. We mentioned that some people also like sister restaurant Limewood's version, which is similar but somehow I prefer this in it's layered, penetrating marinade and external rub flavors.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8atq_VtkKKCce8Y2MseLlyiEOMx5_TE65KgC3PZYX-pdjUf9YGCauzjazz_6pj2bJN4mjzlh9o-SvOebBDBoGS87MhLTagqEwyAQGQJjU4iOCOh3x_4w_BDkfKiQXazVH_1aEH-TvuFr/s1600/IMG_2990.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8atq_VtkKKCce8Y2MseLlyiEOMx5_TE65KgC3PZYX-pdjUf9YGCauzjazz_6pj2bJN4mjzlh9o-SvOebBDBoGS87MhLTagqEwyAQGQJjU4iOCOh3x_4w_BDkfKiQXazVH_1aEH-TvuFr/s400/IMG_2990.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Duck Confit Mac n Cheese, Slow Cooked Egg - $110</b></div>
<div class="separator" style="clear: both; text-align: center;">
This is a lovely recipe, and on my Instagram this got way over 1,100 Likes easily. The taste was thick gooey, and cheesy, I was saying that since they call themselves a Meat house and is considered more hardcore than most, and since they alreadyserve Duck Fat Fries and Beef Fat Candles here, they might as well throw in some Crispy Duck Skins from the leg confit on top to finish off the project..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TcUBbOhZLIofAd3KP0fL1ykv1DAGm3DlwahvFX6nofXk1j6lOdtiymTMXw1yq-DTSIhHd91rdNYt90HuuO7UW1Cv8jpIjmmkJhn1e9m6vFrE7-H7TlJrUl0xGQq5t3u98KUQtAgmks5E/s1600/6174603696_IMG_2884%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6TcUBbOhZLIofAd3KP0fL1ykv1DAGm3DlwahvFX6nofXk1j6lOdtiymTMXw1yq-DTSIhHd91rdNYt90HuuO7UW1Cv8jpIjmmkJhn1e9m6vFrE7-H7TlJrUl0xGQq5t3u98KUQtAgmks5E/s400/6174603696_IMG_2884%25281%2529.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Inside Duck Confit Mac n Cheese ..</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADj8SnU5T10e6roSEdzv6-_HPgp1SYM8KRKdtyJgoJ3wc7_gDZllIruxoWbnlL4StMiTcTaHUelVpOLRkwidtNwS69hY4mnmZCw3FquaACuFCjscIiKMwwUyDKAcP9SQ5AqEP7iGaY86u/s1600/6174603696_IMG_2870%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiADj8SnU5T10e6roSEdzv6-_HPgp1SYM8KRKdtyJgoJ3wc7_gDZllIruxoWbnlL4StMiTcTaHUelVpOLRkwidtNwS69hY4mnmZCw3FquaACuFCjscIiKMwwUyDKAcP9SQ5AqEP7iGaY86u/s400/6174603696_IMG_2870%25281%2529.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Triple Cooked Fries - Limited Servings Per Day $80</b></div>
<div class="separator" style="clear: both; text-align: center;">
These were really great and fluffy, with a rough crispy edges, obviously taking lots of preparation for what are just fries and chips. Probably one of the most memorable ones I tried in Hong Kong ever. They were gone in no time on the table though! A must order!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRKn8ip7OQDoWtwzodY8db1orhaWWlTaMy-jsDCxKpbX2-xCZt_CbWRFLJd-LQ61h7yJvo0xQBz5gG0G3E4r8sRRwvuSSNV4_331tuVzLDFhXrKz3ZSN2nUzKImzy6IiC3xzb1mjBA-V9p/s1600/6174603696_IMG_2869%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRKn8ip7OQDoWtwzodY8db1orhaWWlTaMy-jsDCxKpbX2-xCZt_CbWRFLJd-LQ61h7yJvo0xQBz5gG0G3E4r8sRRwvuSSNV4_331tuVzLDFhXrKz3ZSN2nUzKImzy6IiC3xzb1mjBA-V9p/s400/6174603696_IMG_2869%25281%2529.jpg" width="400" /></a><b></b></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Roasted Pumpkin, Sweet Potatoes, Lentils & Yogurt - $70</b></div>
<div class="separator" style="clear: both; text-align: center;">
Some veggies to balance the meal. Not your typical veggies either, this was thoughtful</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZSf6ANb7mOkFNdUZ6V5nM7O3hBKy8Eub88VaB4-W9bXjUR-W3nrKaIAewMGPxpTf5M5Oe_ZHyfbxE4aohjB55Spd9vLJHlWXP0c8afpPeHFLRHTVFelIPDvVSxnM1FC4Oab7tFxwHW3KZ/s1600/IMG_2990.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wb8w_vL-NaxlL2kWeGvOTZVpvRdm2P5CpwJv-JOr7OvutsLdwz-QCJ-lhYYxDUqvuIve0597eNVOEDYlvkrNRn3rPTAFjQCiye1VxaTcl-9qShZzl1IGK2upxg9P4ILeBwagKLnq1fnI/s1600/6174603696_IMG_2890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wb8w_vL-NaxlL2kWeGvOTZVpvRdm2P5CpwJv-JOr7OvutsLdwz-QCJ-lhYYxDUqvuIve0597eNVOEDYlvkrNRn3rPTAFjQCiye1VxaTcl-9qShZzl1IGK2upxg9P4ILeBwagKLnq1fnI/s400/6174603696_IMG_2890.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Red Velvet Cake -</b></div>
<div class="separator" style="clear: both; text-align: center;">
It's decent enough, at least not dry. Truth be told, it's very hard for someone to judge a Red Velvet cake, although Carrot Cakes are even harder, if you know what I mean. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b></b><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7uoeYpQLBAASF6rfo21yJC2hRgGbEnR57afFsy1HZRmI3HAdN6LITqJutIV5BKSBMht6HNiZQLjEzMXn64tSIGz6Gu1NcKBSEhuLIaLqkiaoDXrJzzvgq9cXwNIfPm029MO2PgZT6UeF/s1600/IMG_3052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7uoeYpQLBAASF6rfo21yJC2hRgGbEnR57afFsy1HZRmI3HAdN6LITqJutIV5BKSBMht6HNiZQLjEzMXn64tSIGz6Gu1NcKBSEhuLIaLqkiaoDXrJzzvgq9cXwNIfPm029MO2PgZT6UeF/s400/IMG_3052.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Bruleed Sourdough Pain Perdu French Toast, <br />with White Chocolate Butter & Blueberry Jam - $110</b></div>
<div class="separator" style="clear: both; text-align: center;">
This reminds me of a Tartine open sandwich with a custardy spread, then blow torched, not the typical doused in milk and egg version. Very lovely and you almost want to order extra ice cream to eat with it. Speaking of which, they should bring back the <b><i>Salted Caramel ice cream</i></b> which was the best in Hong Kong all these years, and this would therefore be the last sentence of this write up for me.. !</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Price: HKD $450 to $600 for Dinner Per Person + 10% (Meal was Dined with Maximal Concepts)<br /><span style="color: orange;">Food: ♕♕♕♕ 1/2</span><br /><br />Address: 上環蘇豪荷李活道108號108<br />Hollywood Road, Sheung Wan, Hong Kong<br />Ph: 2613 9286</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com0tag:blogger.com,1999:blog-5789596779201018509.post-1223507034461809682017-07-29T12:33:00.006-07:002017-07-29T12:36:30.678-07:00Tenkuni 天くに [Hong Kong] - Live Eels Imported from Lake Hamanako 浜名湖, Japan<div style="text-align: justify;">
<span style="font-size: x-large;"><b>T</b></span>enkuni 天くに is opened by a Japanese owner who frequently travels to Nagoya, one of the most famous areas for serving Fresh water Unagi Eel as a <i>hitsumabushi</i> dish. In his Hong Kong based Restaurant, they source live eels from the equally famed Lake Hamanako in Shizuoka. In Hong Kong this is also the only dedicated restaurant which serves live Japanese eels in a Kaiseki style, along with their Tempura items. I have previously covered this for Japanese Magazine "Concierge" to introduce this unique eel restaurant.</div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVw7gH7OZvIiRPnngSNnX0oi4o4t_eqqTIGuPK1m7eU9SnZwg6H50mbMv_X244f9vuAR6HYKrr6-RZjRzbGl5LN-_n_DkCO5H9JXzugEcZvm9ARgvaJRfq950IWpjUxo5SwYrPzWEYmfBL/s1600/IMG_0425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVw7gH7OZvIiRPnngSNnX0oi4o4t_eqqTIGuPK1m7eU9SnZwg6H50mbMv_X244f9vuAR6HYKrr6-RZjRzbGl5LN-_n_DkCO5H9JXzugEcZvm9ARgvaJRfq950IWpjUxo5SwYrPzWEYmfBL/s400/IMG_0425.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Live Eels from Japan, Shizuoka -</b></div>
<div class="separator" style="clear: both; text-align: center;">
They are prepared fresh daily in the kitchen, and is the only restaurant to import these expensive and rare ingredients to sell in Hong Kong. Per Japanese eel starts at only HKD $420, which is actually reasonable. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0P3A26WPuq4QPJBpc_LZnD8IN8TtKv2sk_QfSHLs_kb0Fx2j4gJ7Y07NrE50pOQEPOUHaTtdiudYF6uBHbjvT8U-u-_SZjnvxd-MCXwGxt9G1S4yGos22g8mqR-enDSKRfoY6aNIw9zkm/s1600/367233824_IMG_1534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0P3A26WPuq4QPJBpc_LZnD8IN8TtKv2sk_QfSHLs_kb0Fx2j4gJ7Y07NrE50pOQEPOUHaTtdiudYF6uBHbjvT8U-u-_SZjnvxd-MCXwGxt9G1S4yGos22g8mqR-enDSKRfoY6aNIw9zkm/s400/367233824_IMG_1534.jpg" width="300" /></a></div>
<div style="text-align: center;">
<b>Sashimi & Appetizer Course -</b></div>
<div style="text-align: center;">
This is part of the Kaiseki style Set Lunch or Dinner meal, and they import jet set fresh Seafood from Japan for their Sashimi and Tempura courses.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkmv3_BKFAn3Sc58MthiWvJEcyl-m40KK1CMUuj-pIZWNMeSfLUy2pb-VEFf5y3K7mm3J25aOOMN28x4Bn16PHhAxlDZ12T4ciQ1fcvzf1uSfMDUyk_qE-asauwtsD1ecx_Yi1cy58Pa4/s1600/367233824_IMG_1548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkmv3_BKFAn3Sc58MthiWvJEcyl-m40KK1CMUuj-pIZWNMeSfLUy2pb-VEFf5y3K7mm3J25aOOMN28x4Bn16PHhAxlDZ12T4ciQ1fcvzf1uSfMDUyk_qE-asauwtsD1ecx_Yi1cy58Pa4/s400/367233824_IMG_1548.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Live Kuruma King Prawn Tempura -</b></div>
<div class="separator" style="clear: both; text-align: center;">
These are actually prepared live from a tank too, and fried in a thin batter, in a Kansai style.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0oN7DB8C5ekH0lohatNSnnOBlOGcxqADU-QHaZj0U3ePSlzhdEj_nd2V3MNF7EPfWASZ2BKENf9Yr_Cj79OXoppF24XbnCCjvvOh-euS2riCpj1i6cL4R1a3XCa5Ew2sgJFUV4mc1dSK9/s1600/367233824_IMG_1559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0oN7DB8C5ekH0lohatNSnnOBlOGcxqADU-QHaZj0U3ePSlzhdEj_nd2V3MNF7EPfWASZ2BKENf9Yr_Cj79OXoppF24XbnCCjvvOh-euS2riCpj1i6cL4R1a3XCa5Ew2sgJFUV4mc1dSK9/s400/367233824_IMG_1559.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Tempura Abalone -</b></div>
<div class="separator" style="clear: both; text-align: center;">
This was prepared quite well and tender. There is also a bit of the abalone liver attached, which is a preparation rarer to find. (For Sushi or Tsumami Sashimi, the Abalone Liver is often made into a sauce..)</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTeGQOs3dwl9TFenQ1ZNc2BdKAIP3fsIbU1wcacOoZ6rDLXGGm24LzaLMcu9giLXm0bUn5zU7wVuKzs9xxwbSr4QPSQ4sduwpzvpPenWn62KHvce_RuQAUvA3JG5BHOV9KWEghCY5DMwV/s1600/IMG_0422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTeGQOs3dwl9TFenQ1ZNc2BdKAIP3fsIbU1wcacOoZ6rDLXGGm24LzaLMcu9giLXm0bUn5zU7wVuKzs9xxwbSr4QPSQ4sduwpzvpPenWn62KHvce_RuQAUvA3JG5BHOV9KWEghCY5DMwV/s400/IMG_0422.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Double Sea Urchin & Shiso Tempura -</b></div>
<div class="separator" style="clear: both; text-align: center;">
A Signature item here, this uses top quality Hokkaido Bafun uni in two ways. 1 Urchin layer is sandwiched between the shiso herbs and fried, and then it is topped with more tongues of raw urchins. The Chef said he wanted customers to taste the urchin in both it's cooked and fresh sweet form. Ingenious..</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDx1uVn45k2v4e7AOh6-QvkOGlZFoR437ARfcZrut6WGFVWbuh1LQIygYyR6F4r-EdhPbtA7GrRgTXNxM3ZoOlZ2Lro1Kw4Kflrag7hoiw6Z1vlzpxPds5g-zXUXOmsrBzzGOaz2H-1Waw/s1600/IMG_0415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDx1uVn45k2v4e7AOh6-QvkOGlZFoR437ARfcZrut6WGFVWbuh1LQIygYyR6F4r-EdhPbtA7GrRgTXNxM3ZoOlZ2Lro1Kw4Kflrag7hoiw6Z1vlzpxPds5g-zXUXOmsrBzzGOaz2H-1Waw/s400/IMG_0415.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Live Kabayaki Grilled Eel, from Lake Hamanako, Shizuoka (Whole Eel HKD $420) -</b></div>
<div class="separator" style="clear: both; text-align: center;">
The Eel is slaughtered and cleaned from belly up, the only restaurant in Hong Kong to prepare this way properly in Western Japan Kansai style. The eel itself is also not steamed in any of it's preparation, meaning it's grilled directly over heat source until Crispy. This style of true Kansai preparation is unique in Hong Kong, and apparently some customers are used to the more softer steamed then grilled Kantou version. So take note because only true Kansai style Unagi aficionado will truly enjoy this!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1syOaAj7sJzv38fjBFFtAesaGJ-0fhSyx2ckFWf8ubp9VfXnuRUjY9knum82ELYMsQIQbLeknAsHKpBd3J53enQRJi9Dmva8ldWHs4JdVUr-UbqIHFmtGipdhyphenhyphenjmtjGyus59IhSyUN78/s1600/IMG_0417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1syOaAj7sJzv38fjBFFtAesaGJ-0fhSyx2ckFWf8ubp9VfXnuRUjY9knum82ELYMsQIQbLeknAsHKpBd3J53enQRJi9Dmva8ldWHs4JdVUr-UbqIHFmtGipdhyphenhyphenjmtjGyus59IhSyUN78/s400/IMG_0417.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>Kabayaki Kansai style Grilled Live Unagi...</b></div>
<div style="text-align: center;">
The eel meat during early summer is not too fatty nor gelatinous yet, so it has some crisp edges. To those used to eating Unagi the Kantou or Tokyo way, which is steamed at least once, this could be more of the drier mouth feel side but for a reason. <b><br /></b></div>
<b></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<b>
</b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><br /></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqMhK-29Tc3E-qSdQobCHBC22mR3PcW_OE8jx-34T18786BNN6lmP8uEenhUsPXBv5Gha6Ta3lw7Vt71_0ZRW0autcOoynKFNukSp-hR6xNryZyR2_GS8w5quZLsJ-fuOGk9vAL_MLVxi/s1600/IMG_0421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqMhK-29Tc3E-qSdQobCHBC22mR3PcW_OE8jx-34T18786BNN6lmP8uEenhUsPXBv5Gha6Ta3lw7Vt71_0ZRW0autcOoynKFNukSp-hR6xNryZyR2_GS8w5quZLsJ-fuOGk9vAL_MLVxi/s400/IMG_0421.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Eel Liver </b><i><b>Kimosui</b></i><b> Soup -</b></div>
<div class="separator" style="clear: both; text-align: center;">
Each eel only has 1 liver, and within the HKD $420 price this delicacy in soup is included. If you prefer the Eel to be served on a bed of rice Unaju style, the price increases to HKD $480 simply because both the Chef and Owner said they use the best quality Japanese rice without compromise. Overall, Tenkuni restaurant is one of a kind in Hong Kong. I secretly wished that their Unagi eel can have an option of also being prepared Eastern Kantou style with a steaming process involved, not because I prefer that, but the restaurant might need to be mindful of some customers not being used to this crispier unique version not popularly served outside of Kansai region!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Price: HKD $420 to $1200 for Full Kaiseki Dinner Meal + 10% Per Person<br /><span style="color: orange;">Food: ♕♕♕♕ - ♕♕♕♕ 1/2</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Address: 尖沙咀加拿分道44號香檳大廈地舖</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>G/F, Champagne Court, 44 Carnarvon Road, Tsim Sha Tsui</b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Ph: +852 23688842</b></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/15951478222064972637noreply@blogger.com0