傳承清湯腩專家 (旺角)

3 different bowls of Freshly slaughtered, neutered/castrated Male Beef Brisket/Skirt Parts 新鮮 #騸牯牛 :

🔸#牛爽腩 河粉. Very good fresh beef fat aroma, also meat sweetness. Neatly trimmed too 🌟🌟 Yum!! 😊 HKD $77

🔸普通 #牛腩 魚片頭河粉. The normal beef brisket is also marbled, soft. Also of very high quality 🌟 for only $58 + $8

🔸#牛坑腩 牛丸河粉 $66 + $8. The Beef Short Rib fingers, meanwhile, are slightly on the bouncier, chewier texture. The reason for this shud be understandable too as they use Fresh Rib meat, & since it never underwent the frozen then defrosted stage, this part of the beef is actually harder to cook & soften up. If anything & u prefer this meat texture, this shud be considered a positive point!!

🥣 The 客家牛清湯 Hakka Beef style soup, comes without any Chinese herbs, radish or pickles 完全係走青, 菜脯同蘿蔔. A Purist style. The soup actually improved during my later visits, it now carries a Chinese Medicinal warmth input ~ which reminds me of 九記牛腩 from like 20+ years ago when they still bothered to make it that style.. 👍🏻👍🏻 The Rice Hor Fun noodles also improved in cooking, super glidingly smooth... As artisanal 沙河粉 shud be, when it used to be stone grinded & made with 🗻 mountain spring or river water 💦.

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As I mentioned before on my social media fan page, 騸牯牛 or 去勢牛 (きょせいぎゅう) in Hong Kong 🇭🇰 & Canton region, is massively overrated as a marketing term 🙄. Almost every male Steer/Ox 🐂 is raised this way globally 🌍 anyway, due to hormonal influences since young, otherwise it won't even fatten up & become tender.

Whilst female cows are raised for milk & reproduction 要嚟生仔餵奶, 所以雌牛食得嘅都係貴價貨居多. 所以, 呢個世界真係咩嘢都可以有人講同博下相反做宣傳 ～ 你同我搵一隻新鮮 #生牯牛 劏下, 我反而會話你叻架嗱。😂

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班戟賓尼 (西灣河)

"Pancake Bunny" . Is the sister shop to the same famous Tai On Lau 太安樓 building's "Lazy Pasta".

The 1st shop, cooks up a Japanese Eggs x Japanese white flour pancakes 🥞! For only around $40 HKD. Whilst at the same time, they also make their own proprietary Beef Burgers 🍔 by hand grinding the mince, then seasoned with their own recipe. *Not allowed to divulge the recipe totally, but it involves a gastric bubbly input to enhance the beef patty texture!

•The Beef burger comes with either Veggies & Cheese 🧀. But later on, they also introduced a French Foie Gras 煎鵝肝版本.


•Matcha Pancakes 抹茶班戟, as said uses Japanese eggs 🥚🍵. Also Japanese flour to make. The Egg whites and Egg yolk are whipped separately for the best combined textures & flavors, after cooking


• The most Popular recipe here. Is surprisingly, the All Day Breakfast with beef patties, eggs, bacon & mushrooms. 全日早餐班戟. Which suits the whole day or after a hard work out, or a long day at work.. Or sometimes, after a bit of booze or Hangover episode!! 😊

牡蠣酒場 (銅鑼灣)

CWB 銅鑼灣最近新開了三間日式 "牡蠣 Theme" 蠔店 🇯🇵 🇯🇵 🇯🇵🦪🦪🦪

👉🏻 •"牡蠣酒場 Kadoya" 係行日式蠔吧型式, 是由日本公司開過嚟香港的品牌. 而且生蠔除咗日本蠔仲有其他例如法國 import, 仲有海膽意粉. 價錢是優惠而且飲品抵, 味道同日本食同類型的店舖一樣. 坦白講我自己都幾喜歡呢一間夠曬 relaxed

•"Kagura Hut" 喺香港 JunG39 姊妹店. 略有不同的就是它比較像一家日本近海邊, 一年只開幾個月的 #牡蠣小屋 . 不過係香港又會賣貴少少打高一班

•"牡蠣不如帰" 就係賣日本蠔拉麵, 是東京米芝蓮一 🌟 "金色不如帰" 蛤拉麵的新品牌變奏版. 其實以上呢間都有日本蠔拉麵食, 大家可以兩間都食完之後作出一下比較
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•たっぷり牡蠣の旨塩ラーメン HKD $98. Shio Oyster Ramen. 望落去只算正常, 但係其實個湯底都唔錯

•しば漬け ポテトサラダ $48. Shiba Tsuke Aubergine 🍆 purple pickles & Potato Salad

•日向夏ハイボール $68. Miyazaki Hyuuganatsu Highball

Etc

Reign Caviar (尖沙咀)

前排同朋友去到 K11 Musea, 諗住食個下午茶嘆下. 見到樓上有間新開的 <魚子醬 Reign Caviar Shop>. 原來同樓下的鮑魚店 Reign Abalone 有關連. 見到兩位只係收 HKD $688, 加了 $100 換龍蝦意粉 Lobster Pasta 吧！

因為有些嘢要傾, 所以覺得呢度坐得舒服二話不說就先叫了個下午茶.

Caviar 魚子醬質素不錯, 細問之下原來現在意大利粉用上 "新鮮龍蝦", 是開店沒多久之內已經換了的, 怪不得質素可以媲美高級餐廳. 下次來也可能叫一碟整份的龍蝦意粉！

Tiramisu, 生果 Pannacotta 喜出所望地最好食, 前者還刨了幾塊黑松露, 這個不用另加錢！ 叫了南非茶. 但原來同一價錢可以包松露忌廉藍山咖啡 Blue Mountain, 早知睇清楚啲個餐牌先再叫

牡蠣不如帰 (銅鑼灣)

"金色不如帰 Konjiki Hototogisu" in Japan is well received, and is only 1 of 3 Tokyo Ramen Michelin 1 🌟 awarded.

Their latest Ramen concept is based on "Oysters" instead. With a soup that is extracted by cooking down mostly Oyster 牡蠣 essence, instead of Hamaguri 蛤 as its sister shop.

It is quite refreshing and sweet. Although there is no actual oysters within the ramen, which is expected since the original Hamaguri ramen also only carries the extracted taste and not the Clam itself.. There are many side dishes that carry the Oyster meat!