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2017-05-27
Sichuan Food around the Globe as mentioned previously, suffers a similar fate to say ordering a Beijing Peking Duck or going to Yum Cha for Dim Sum. What's promoted is often only what people perceive the cuisine is famous for and are then nit picked by the restaurant operators for selling, whereas what really defines each regional cuisine are comprised of years of history and many more local dishes which define it's original cultural background. Chilli Fagara was the recipient of Michelin 1 Star status for a number of years, and nowadays in its new location it's got a Michelin Recommendation. The food here however remains one of the more impressive Sichuanese in town, along with Deng G. in Wanchai which cooks up the banquet elegant style in contrast. 
These are the more wetter types, sometimes they are fried.. 
The small dishes are meant to emulate the separate Flavors inside a Hotpot 麻辣烫 Malatang, but here served in their separate tasting profiles as a starter... 
The only not overly Sichuanese starter we ordered, since this modern salad starter was meant to have a cooling effect and won't numb our tongues from the 1st course.. 
A homely Sichuan dish that tastes more like a sugary Beef Katsu with Ginger sauce, an addictive dish that is authentic but nowadays hardly found in Sichuan restaurants that only sell us the best selling Chili dishes. This is based on the Head Chef's Mom's recipe from home in Sichuan, who also happens to be the Consultant for the restaurant. Addictively despite being sweetish, a must order ~ 9/10 
'Po' means Grandmother in Chinese, so this is considered a passed down recipe. The silken tofu are made locally but using a Japanese recipe, meaning they are thickly cubed, didn't fall apart yet remained supple soft. The meat sauce was not overly fermented beans salty, with a good amount of toasty Sichuan Peppercorn numbness and it's quite hot by default. Best Mapo Tofu I have tried in town so far... ~ 9.5/10 
These are super spicy, surprisingly! 
HKD $208 竹網茶香龍利魚 A dish worthy of coming to this Michelin Grade Restaurant alone, that showcases a mixture of Traditional and Modern Sichuanese dishes - and this fish recipe stands out from the more typical Chili Poached Fish which is also served here. The tea aroma is encapsulating.. ~ 8.5/10 
Another well done dish. Not overly stringy nor dry, with right proportion of pork mince. This went well together with the rice.. ~ 8.5/10 
Very hot with the paste again, but addictive and well wrapped. On Par with the dumplings at Deng G., which over there has a sweeter sauce deliberately.. ~ 8.5/10 
This is probably more synonymous with Beijing Cuisine but was a sweet crunchy ending to the numbing and spicy meal, which is not typical of the toned down Sichuan restaurants in Hong Kong. A job well done from that aspect.. (Except for Deng G, which sells milder Sichuan food) 
Just a reminder of the fiery food here, even the sweet ice cream ends on a spicy but rich chocolate note. A concept which is popular nowadays in both Mexican and Sichuan restaurants - which remembering Chili Pepper were introduced into China by the Columbian exchange from Mexico in the 15th Century! 
Some customers have labelled it as selling Expat's style Sichuan food, but I think it depends on what we order here. It caters to different crowds on the menu, and there are occasionally off-menu items which are more labour intensive and needs reservation. Think it is time for us to organize another Group Dinner here soon.. Price: Around HKD $300 - $400 Per Person + 10% Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2 Address: Ground Floor, 7 Old Bailey Street, Soho, Central, Hong Kong 中環蘇豪奧卑利街7號地舖 Ph: +852 27966866 評分: 味道 5 環境 4 服務 4 衛生 4 抵食 5
2017-05-22
Sichuan Food around the Globe as mentioned previously, suffers a similar fate to say ordering a Beijing Peking Duck or going to Yum Cha for Dim Sum. What's promoted is often only what people perceive the cuisine to be and nit picked by the restaurant operators, whereas the actual true definition of each regional cuisines are comprised of year of history and many more local dishes which define it's original cultural background. Chilli Fagara was the recipient of Michelin 1 Star status for a number of years, and nowadays in its new location it's got a Michelin Recommendation. The food here however remains one of the more impressive Sichuanese in town, along with Deng G. in Wanchai which cooks up the banquet elegant style in contrast. 
Spicy Peanuts as Appetizer -These are the more wetter types, sometimes they are fried..
Trio of Sichuan Appetizers at Chilli Fagara - The small dishes are meant to emulate the separate Flavors inside a Hotpot 麻辣烫 Malatang, but here served in their separate tasting profiles as a starter...
Black Truffle Shredded Chicken Salad -The only not overly Sichuanese starter we ordered, since this modern salad starter was meant to have a cooling effect and won't numb our tongues from the 1st course..
Ginger Beef Glazed with Caramelized Garlic & Ginger-infused Sauce $168 薑煸蒜片牛肉 A homely Sichuan dish that tastes more like a sugary Beef Katsu with Ginger sauce, an addictive dish that is authentic but nowadays hardly found in Sichuan restaurants that only sell us the best selling Chili dishes. This is based on the Head Chef's Mom's recipe from home in Sichuan, who also happens to be the Consultant for the restaurant. Addictively despite being sweetish, a must order ~ 9/10
Mapo Tofu 麻婆豆腐 (全名: 阿婆麻辣豆腐) HKD $108 - 'Po' means Grandmother in Chinese, so this is considered a passed down recipe. The silken tofu are made locally but using a Japanese recipe, meaning they are thickly cubed, didn't fall apart yet remained supple soft. The meat sauce was not overly fermented beans salty, with a good amount of toasty Sichuan Peppercorn numbness and it's quite hot by default. Best Mapo Tofu I have tried in town so far... ~ 9.5/10
Vegetarian XO Sauce - These are super spicy, surprisingly!
Fragrant Sole Fish - Cooked and Served with Jasmine Tea Leaves and Chili HKD $208 竹網茶香龍利魚 A dish worthy of coming to this Michelin Grade Restaurant alone, that showcases a mixture of Traditional and Modern Sichuanese dishes - and this fish recipe stands out from the more typical Chili Poached Fish which is also served here. The tea aroma is encapsulating.. ~ 8.5/10
干扁肉鬆四季豆 Fried String Beans with Dry Chili, Pork Mince & Garlic - HKD $118Another well done dish. Not overly stringy nor dry, with right proportion of pork mince. This went well together with the rice.. ~ 8.5/10
Chili Paste and Red Oil Dumplings - 紅油抄手Very hot with the paste again, but addictive and well wrapped. On Par with the dumplings at Deng G., which over there has a sweeter sauce deliberately.. ~ 8.5/10
Toffee Banana with Pulled Sugar -This is probably more synonymous with Beijing Cuisine but was a sweet crunchy ending to the numbing and spicy meal, which is not typical of the toned down Sichuan restaurants in Hong Kong. A job well done from that aspect.. (Except for Deng G, which sells milder Sichuan food)
Dark Chocolate Ice Cream with Chili -Just a reminder of the fiery food here, even the sweet ice cream ends on a spicy but rich chocolate note. A concept which is popular nowadays in both Mexican and Sichuan restaurants - which remembering Chili Pepper were introduced into China by the Columbian exchange from Mexico in the 15th Century!
A Lovely Sichuan Restaurant - Some customers have labelled it as selling Expat's style Sichuan food, but I think it depends on what we order here. It caters to different crowds on the menu, and there are occasionally off-menu items which are more labour intensive and needs reservation. Think it is time for us to organize another Group Dinner here soon.. ______________________________ Price: Around HKD $300 - $400 Per Person + 10% Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ 1/2 Address: Shop E, No. 45-53, Graham Street,, Central 中環嘉咸街45-53號地下E舖 Ph: 2893 3330
評分: 味道 5 環境 4 服務 4 衛生 4 抵食 4
2017-05-06
Regal Palace 富豪金殿 used to be adorned with a Michelin Star status for quite a number of years, but checking the list recently, even any mention in the guide has been omitted completely. It used to be one of the best Cantonese restaurants in town for a while, and upon my recent two visits in 2017, I still held it with high regards. Execution across the board was strong, dishes were Classical Cantonese and cooked more than correctly than many famous places in town, even the smaller details were attended to well except for a slightly run down interior. Personally I will still highly recommend here especially during Lunch Yum Cha hours, when you can order both Dim Sums and A La Carte.
Here's a summary of my last two visits in 2017. Once with Family and once as a Media Luncheon, and not every dish were listed below as it is indicative enough.. .
Good fresh pigs legs, with bouncy skins, tender meat and a fine tuned master stock. One of the if not best version I tried in recent years... ~ 9/10 .
The traditional Dim Sum item that is disappearing in HK Restaurants, one can still find it in places like Fook Lam Moon or off shoots like Seventh Son, or the original Fung Shing restaurants (Prince Edward and North Point). The soup could have more Chinese chives flavor, but the dumplings themselves were more elegantly folded and fried here. ~ 8/10 .
Another Classic oldies Dim Sum item. I usually eat this at very traditional Yum Cha places, here the version had very good powdery taro, well braised Duck Feet with a balanced Abalone braising liquid which isn't overly starched up. Probably the best version I remember having in Hong Kong. ~ 10/10 .
The baked Char Siu pork bun with honey coating is famous here and exemplary, with diced pork inside that is coated by a well tuned BBQ sauce but not overly gooey, the buns are fluffy and smells like honey. The other dim sum items also tasted like as they should, the Fun Gor with right amounts of peanuts, cassava, chives, dry prawns and pork, etc. ~ 8-10/10 .
Another Signature dish here, it can be slightly heavy overall but who doesn't like this combination once in a while? Plus despite the slightly crunchy thickish batter, it had enough egg yolk flavor to support it. ~ 8/10 .
This was my less favorite dish. There is nothing particularly wrong with it, however the Skin could be even more wafer crispy and less oily, and the chicken meat was partially rougher at the leaner white meat parts. There are better versions in town even in Wedding Banquet restaurants, so this was surprising to me... ~ 6.5/10 .
This was a total Winner. I cannot remember a better version in town. Rice was flavorful chewy, coated with preserved pork oil, yet not greasy. Couldn't wait to order this dish here again. ~ 9/10 .
These days you expect them to have some kind of custardy or egg yolk, even matcha fillings. This was fried well and the dumpling skins were not overly thick, a common problem at most shops. But at the end of the day this is expectable, considering even a traditional Congee shop sells this item... N/A .
Another Classic Dim Sum, the best version in town is arguably Luk Yu Teahouse, although Lin Heung might also give it a run for its money. The version here had good bread again, consistent with bread-y items here. Overall it was elegant, but it needed more Pork Lard and probably sesame toasting, to bring out the Sesame fragrance expected of this item. ~ 7.5/10 .
Both were the healthier less sweet type. The red bean with a gritty liquid, with a tinge of tangerine peel. The Golden standard for Red bean soup in HK is at Yung Kee Restaurant.... if that sets a 9.5/10 benchmark, I would say this version here stands at around a 7.5/10. Overall, and with the Dim Sum items hovering around the HKD $58-68 mark, and other dishes in the same ballpark as most Hotel Restaurants, I still thought the two visits were very consistent and of higher quality than many lauded places in town! And would recommend here as most dishes were great, bar the Chicken dish that was unexpectedly off one time... ______________________________ Price: HKD $200-450 Per Person + 10% (1 Visit Privately, 1 Visit as New Years Media Lunch) Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ Address: 銅鑼灣怡和街88號富豪香港酒店3樓 3/F, Regal Hong Kong Hotel, 88 Yee Wo Street, Causeway Bay Ph: +852 28371773
評分: 味道 5 環境 4 服務 4 衛生 3 抵食 3
2017-04-18
Operetta's with its duo of Italian Chef Sgro and Japanese Chef Konishi from Michelin starred Wakyu Takumi, has opened for a few months in Pacific Place and at the beginning has attracted the attention of some foodies. I have been here for their Happy Aperitivo Hour which features Italian bites included with a Buy 1 Drink and Get 2nd Drink for 50% off deal. It gave us confidence to return and try out their All Day Menu, which is only $168 for 2 Courses and is available until 6pm. .
Buy 1 Drink, Get 2nd Drink 50% Off. It includes some Prosciutto ham, Pizza, Cheese and nibbles.. .
Daily from 11:30am to 6pm .
The Ham is actually of a good quality, the soft and not overly salty cured type. .
This was quite huge and filling actually, with it tasting quite meaty and accurately seasoned, the beans weren't overly mushy cooked and just holding shape and taste. It's actually nearly big enough to be a light meal by itself, especially with the bread.. ~ 9/10 .
The pasta was actually really good, hand made and eggy, springy. This was a surprise and comparing it to sister restaurants Michelin Starred or Bib Gourmand CIAK in the Kitchen's similar version, I actually liked this better. Even the Celeries were diagonally sliced evenly and everything was cooked well, tomato sweet and with good pancetta input. It tasted slightly Japanese sweeter too.. ~ 8/10 So far, the Happy Aperitivo Hour and Dishes tried so far were quite convincing especially when compared to its pricing point. Will definitely be back Price: HKD $168 to HKD $300 Per Person + 10% Food: ♕♕♕♕ 1/2 Address: 金鐘金鐘道88號太古廣場1樓112號舖 Shop 112, 1/F, Pacific Place, 88 Queensway, Admiralty, Hong Kong Phone: +852 21158080 推介美食: Happy Hour, Pasta, Bread, Wine
評分: 味道 4 環境 4 服務 5 衛生 5 抵食 5
2017-03-28
Inagiku Japanese Restaurant has two outlets in Hong Kong, and originally Inagiku in Japan is most famous for their Tempura Courses and especially for their frying techniques and the artisanal blended oil they make in-house for this specific purpose. Although the two Inagiku restaurants in Hong Kong serve Japanese food ranging from Sushi to Teppanyaki and general hot food, nowadays the Royal Garden Hotel Inagiku branch has welcomed back again Chef Eric to head their Tempura counter. It was a nice rendezvous with Chef Eric, who is a highly respected Tempura Chef in town.
He is a veteran Tempura Chef at Inagiku, recently returning back with new experiences and own creations to look after the Tempura section of the restaurant, which originally made Inagiku in Japan famous
It includes a Sparkling Wine for pairing, and also a Coffee Awamori for a food pairing course. Here's the '8' Sparkling White Wine from Australia - 1 Glass is included officially, although the Restaurant will actually come fill up your glass intermittently to keep you well lubricated..
Roast Duck with Broad Bean, Hotaru 'glowing' Ika, Yuba Soy Bean Sheet with Sea Urchin
Freshly plucked from the tank, they are fried as two parts
Interesting to see two types of prawns fried side by side as comparison.
The Mantis shrimp was not mealy at all and quite sweet, my fav piece at the beginning of the Tempura Course, before the dishes became more complex...
The fishes used are seasonal. This is always good for frying, so is Kisu Whiting. They are also currently frying up some baby Ayu fish and also Wakasagi.
These are fried together as one presentable piece, which takes some expert skills for shaping..
The Red Mullet used is from Japan, which tend to taste a little more sweeter than in Hong Kong and is a slightly different DNA fish... The Sea Urchin sauce is also sweet but not too minerally
South African Fresh Abalone is deep fried, then halved. It is actually quite a big piece..
Anago is always a Tempura Chef's Litmus test. This was crunchy on the batter but not hard, nor too flaky broken inside. In Japan the famous Tempura shops cut the anago into half with Chopsticks to indicate how well it is fried... The grassy sauce is dished underneath, so that Diners can freely refrain from or dip the eel into more sauce
Always a lovely combo. I personally find Seafood pairs better with Urchin, whereas nowadays most restaurants are serving Urchin with Wagyu beef..
One of Chef Eric's creations. It is meant to coat the oyster so that the inside is still relatively rare and creamy, and the slight peppery-ness and sweetness of the green will pair with the oysters. You know instantly Chef Eric is in the kitchen when you see this dish..
The urchin is plump and fresh today, and after frying was still runny creamy inside, and the seaweed is not crackly. A good frying job as expected at Inagiku
This was runny inside, and surprisingly was paired with a nutty & sweetish coffee wine, since Eggs can usually be served nearer the end of the meal to bridge the gap to a Dessert course
A bit runny inside, its steaming hot. Becareful..
Some vegetables. I noticed that some Seasonal items are slightly different from the printed menu version, but this could be expected as Omakase Course items are determined by the chef daily
Another Signature Tempura item here, the sweet potato is fried near 40 minutes from raw. The skin layers and the thin tempura batter is very crispy, and the brandy always works so well with the sweet potato from Japanese. Many regular customers follower Chef Eric just to eat this item!
This was nicely chilled and still chewy, and included in the Omakase Course.
Super sweet as expected, we all agree unanimously Japan has the best melons in the world! ______________________________ It was pretty full by the middle of Lunch Time and the seats were packed. This Tempura Omakase Course is served during both Lunch or Dinner on request, and at $1,380 with 2 Drinks included and many Creative or Traditional Courses, including fresh flown in Japanese delicacies is a good deal in town nowadays. Some other famous Tempura Shops in town now charge around $1,500 without any Drinks, just as a comparison.
評分: 味道 4 環境 4 服務 4 衛生 4 抵食 4
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