Archive | June, 2011

Comilonas

22 Jun

 

 

 

 

 

 

Comilonas is an exciting brand new private kitchen which opened just under a month ago in Sai Wan, near Kennedy Town. Serving traditional and wholesome Catalan-style tapas at an affordable rate, Comilonas sets itself aside from many of Hong Kong’s regular private kitchens.

Chef Lluis from Barcelona and his Hong Kongese wife Carrie wanted to serve authentic food from Lluis’ home town in a relaxed and friendly environment.

Although Comilonas is located in a very local and fairly grimy building, the moment you step inside its hidden doors you are transported to what could be anybody’s private dining room. Lluis, Carrie and Iris (their assistant) are there to welcome you from the start, allowing you to feel at home as they explain the origins of each of the dishes.

Successfully drinking from the porró

The restaurant is BYO without corkage charge, although they do also sell a selection of wines in case you forget to bring some. Lluis pulled out an interesting vessel called a porró from the cupboard and explained to us how to use it. A porró is fairly similar to a watering can – the aim is to pour wine directly from the porró into your mouth without spilling it. The further you can hold it from your mouth, the more skilled you are. Lluis kindly provided us with a couple of bibs to protect our clothes, which was definitely necessary. Trying not to laugh at us, he said “it’s ok, wine is very good for your skin!” Of course it is!

As the guests were still arriving, we were served some crudités with a Romesco dip which is made from roasted vegetables and almonds. Apparently each family in Catalonia has their own secret recipe which is handed down the generations. Obviously Lluis didn’t give us his family’s secret recipe but it was deliciously moreish and I had to stop myself from eating too much and not leaving space for the rest of the dishes!

Herb-marinated scallop

The Herb-marinated scallop was beautiful: finely sliced scallops dressed in the freshest olive oil and lemon juice so it simply melted in the mouth.

Brandada de Bacalla

The Brandada de Bacalla, a mélange of salty cod and potato, baked in the oven until perfectly golden, was light, fluffy and full of flavour. I only wished there had been more of this one as it didn’t reach very far.

Traditional garlic shrimps

The traditional garlic shrimps (gambas al ajillo), gently fried in olive oil with fresh chilies and plenty of garlic is always one of my favourite dishes and this one did not disappoint. Once the prawns are gone, I like to make the most of the remaining oil as a dip for crusty white bread. In my mind, there is no such thing as too much garlic.

Piquillo peppers with cheese

Although it was hard to pick a favourite dish, I must say that the Piquillo peppers stuffed with manchego cheese were incredible. Piquillo stems from the word ‘pico’ meaning ‘beak’ referring to the shape of the peppers.

Pork mixed cuttlefish meatballs

These peppers were hard to beat, and the Pork mixed cuttlefish meatballs which followed them were possibly my least favourite. An interesting bittersweet flavour was created by using grated dark chocolate in the sauce, but the texture of the pork and cuttlefish together did not please everyone.

Not on the menu were individual glasses of Gazpacho, as Carrie wanted to try out her recipe for this. I can never handle too much gazpacho, but everyone else practically licked their glass clean.

Grapefruit & orange avocado salad

To cleanse the palate after the strong flavoured meatballs, we were served a Grapefruit & orange avocado salad. Unfortunately there was not quite enough avocado in this dish, but the combination of the sour fruit with the sweetness of the fresh mint leaves worked perfectly together and made for an exciting summery salad.

Black ink paella

Paella varies across the different regions in Spain. The traditional paella of Catalonia is Black ink paella, made using the ink and flesh of cuttlefish. It is, of course, not as aesthetically pleasing as the yellow-rice paella we all know and love, but it tasted amazing, particularly paired with the freshly made aioli. If there had been room in my stomach for more, I would have licked the whole paellera clean.

Caramelised orange with ice cream

Last but not least, dessert was Caramelised orange with ice cream, beautifully presented inside half an orange and topped with chopped hazelnuts. I would probably not have picked this out on a menu (only because I would always go for the chocolate option!) but the different textures complemented each other and made for the perfect end to a delicious meal, even if we were all uncomfortably full for hours afterwards!

Comilonas seats between 8 and 18 diners a night, only serving one group. For a reasonable $380 per person, you receive the quantity and quality of food I have just described, great service and a fun and enjoyable experience… and of course an unforgettable lesson in how to drink wine in true Catalan style!

Comilonas

 Flat 22, 1/F Yip Cheong Building
4-16 Hill Road
Sai Wan
Hong Kong

Tel: +852 9863 2270

Date visited: Monday 20th June 2011

 

 

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Corner Kitchen

19 Jun

On Thursday night, a group of 9 of us competed in a very fiery Thai cook-off at Corner Kitchen in Sheung Wan.

Corner Kitchen is a charming little place on the corner (obviously) of Pound Lane and Po Hing Fong. It can serve as a regular private kitchen where you merely relax and enjoy a meal prepared for you, or you can receive a cooking lesson by the Corner Kitchen team and try your hand at mastering the kitchen. If you want to make it a little more exciting, however, as we did, you can partake in a Hell’s Kitchen style battle of the spatulas.

Divided into a girls team and a boys team, Canadian chef Nate guided us through 4 delicious Thai dishes, before deciding on the winning team whilst we sat down to enjoy an incredible meal (if I may say so myself).

The Girls Team

The Boys Team

Upon arrival, we were each given a glass of delicious red wine, courtesy of the venue, along with some incredibly moreish melted cheese baguettes, whilst Nate explained the night’s rundown.

Due to the fact that there was only one ridiculously powerful food processor in the kitchen, Nate gave us a demonstration on how to make a perfect Thai green curry paste. It upsets me a lot when people claim they can make an amazing Thai green curry and use ready-made paste out of a jar, so freshly-made paste is definitely the way to go. Once the paste was made, we split into our teams to make our curries.

Meanwhile, allowing the curry to simmer, each team was shown how to create a classic Tom Yum Goong (emphasis on the yum).

There was a lot of competitive feeling in the room as both teams battled to gain Nate’s approval. There may have been one or two overly-zealous competitors (me? Never!), but it was all was very light-hearted and fun. Needless to say there was no exchange of poison (though perhaps had we actually had some, it would have been a different story…)

As Pad Thai is best prepared à la minute, Nate gave us a demonstration of this, and then he and his assistant prepared a fresh one for us once we were seated.

Our classic Thai dessert was coconut sticky rice with mango. The rice was interestingly steamed through a tea towel with coconut milk and palm sugar in what looked like a huge dim sum basket.

Once all the dishes were prepared, we were given a chance to taste our competitors’ dishes and all of us girls agreed unanimously that our dishes by far outshone those of the boys. There was no doubt about it and we did not refrain from announcing this, very arrogantly, in front of them.

I fear that this might have been where we lost points, as, after being seated, when Nate announced the night’s winners, it was not the girls team which he announced. Something was definitely wrong there, meaning of course that there were five girls’ jaws touching the ground. How could this possibly have happened?!

Realising that Nate’s taste buds must have been mistaken, or he didn’t like our attitude, we recovered our dignity and enjoyed our delicious meal. Incidentally, the prize offered to the boys was 280 million year old salt. I somehow attained a bottle myself, so am eager to try it out.

The prize

The Tom YUM Goong was pretty spectacular, particularly the tiger prawns which were so fresh and tender that they required minimal chewing – perfect. Nate had prepared a fish stock using fish bones and prawn heads the previous day and this is what gave it a real authentic flavour.

The curry was beautifully fragrant – so wonderfully creamy and spicy. Even one of my friends who claims he doesn’t like Thai food (crazy!)  went back for seconds.

Thai Green Curry with chicken

The Pad Thai (which admittedly none of us can take credit for) was probably one of the best Pad Thai’s I have ever tasted; incredibly light and fresh with just the right amount of tamarind juice.

Pad Thai

Sticky rice is one of my favourite things in the world. Mango is one of my favourite fruits. Enough said: it was a-mazing.

Coconut Sticky Rice with Mango

Corner Kitchen is BYO, without corkage charge… and we certainly took advantage of this. When you have the whole place to yourself, evidently, service is always going to be immaculate, but it really was great.

In the limited time that we had to cook four dishes, and the fact that the kitchen area isn’t enormous, the cookery lesson is more of a show than an actual lesson. I’m not sure if someone who has no cooking experience whatsoever could walk away from that and replicate those dishes. However, it was an amazingly fun experience with good friends, and even if people won’t remember how to make a Tom Yum Goong, they’ll at least remember that we had a lot of fun trying!

Corner Kitchen Cooking Parties are $1000 a head. Not something you can do every Thursday but, actually considering you get some wine, the lesson, the ingredients, the meal and the unforgettable experience, I wouldn’t say it’s too outrageous a price; definitely worth trying.

 

Corner Kitchen

Ground Floor, 20 Po Hing Fong
Sheung Wan
Hong Kong

Tel: +852 2803 2822

Date visited: Thursday 16th June 2011 

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Bettys Kitschen

14 Jun

Newcomer Bettys Kitschen in IFC was started up by restaurateur Alan Yau, most famous for founding the world-renowned Wagamama and Hakkasan chains. Bettys Kitschen is very different from both of these delicious restaurants, whilst still maintaining the same business idea of appealing to a niche market – in this case the typical Hong Kong young businessmen and women who look for high-end cuisine in a more modern and casual environment.

The idea that it was started up by the man behind Wagamama excited me a lot, as this happens to be one of my favourite places for an easy, affordable Japanese craving-fix, and is always a must to tick off on my list whenever I’m back in the UK. I had, however, heard mixed reviews about Bettys so wasn’t sure what to expect. I like to make my own decision about places so I chose to ignore the negative comments and arrived with an open mind.

The entrance to Bettys is adorned with basket upon basket of shiny fresh fruit and vegetables. This array of colour and healthy food is instantly appealing, particularly for those of us who eat out too often to ensure we give our bodies the 5-a-day they require. The restaurant is comfortingly bright and airy with white-washed stone walls and tall glass windows over-looking the harbour (slash
hideous construction site, but this is shielded from the eye by a strategically placed curtain).

The menu is one of those uncomfortably large ones which you never quite know how to hold. It contains, amongst other things, an
all day full English breakfast which sounded very good, overly-priced cold dishes, even pricier hot dishes and a range of side dishes. I was tempted by the quiche of the day for a reasonable $88, was also temped by the burger, but opted instead for the Red Ahi Tuna Salad with Tomato and Basil Tartare. It was not exactly what I expected and was not as tasty as it sounded; put simply, it was fine, and I should add here that ‘fine’ is a word I am never satisfied with.

Red Ahi Tuna Salad

My friend ordered the Heirloom Tomato Salad with Burrata and Pesto. This dish was definitely more aesthetically pleasing with several different kinds of tomatoes of all sizes and colours adorning a perfect large blob of burrata. I fought the words food and envy away. It was mostly pleasant although the bright green tomatoes were slightly too crunchy and sour.

Heirloom Tomato Salad

Both dishes, for the cost, were rather small, but we compensated for this by ordering the Duck-fat Fries. I’m not sure if it was the
fact that they are cooked in duck-fat, or the fact that they are served in a sweet little red pot, but we knew we had to try them. Sprinkled with chilli flakes, these were possibly the best thing on the table (although my fresh cloudy apple juice was pretty tasty too). The ones at the top of the pot were nice and crispy, although they did get soggier as we reached the bottom of the pot. We still practically licked the pot clean though so no complaints there.

Duck-fat Fries

Short on time and full of duck-fat, we resisted dessert, although we both agreed that next time we would be interested to see how their chocolate fondant compares to others…

Service on the whole was pretty good and the waitresses, dressed in tartan skirts, were very smiley and attentive. The total bill was $220 a head, which is a little more than I usually like to spend on lunch, particularly just for one course, but this was to be expected so I quickly got over it. Bettys Kitschen still needs to iron out a few kinks, but I really liked the setting and the design and would not say no to giving it a second or third try. Conveniently located in the IFC mall, I’m sure it is as busy as it was on Monday every day and, judging by Alan Yau’s previous and present successes, Bettys will no doubt prove the same.

Bettys Kitchen

Shop 2075, Podium Level 2
IFC Mall
8 Finance Street
Central
Hong Kong

Tel: +852 2979 2100

Date visited: Monday 13th June 2011

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Ista Bar and Grill

13 Jun

Ista, at the lower end of Wyndham Street, serves up ‘Indian tapas’ amongst other things. It is a higher-end Indian restaurant with cream leather armchairs and a casual-chic ambiance.

Growing up with a father who always asks for his curries “extra spicy” and devours them with tears and beads of sweat running down his face, I have inevitably also developed a love of all things spicy. Thankfully for me, although perhaps not so thankfully for those who are not as hardcore as me (including my fellow diner!), the food at Ista is all lovingly ladened with a lot of spice. Not too much so as to numb your mouth and overpower the flavour, but enough to give you that exciting kick that I often crave. I’m sure any weaklings may be able to voice their concerns and ask for a milder version if need be.

The cocktail list offers some interesting options inspired by Indian cuisine. We started with a Ginger Snap Martini, which was intriguing with a strong cinnamon kick, and an Indian Summer, a much more fresh and fruity option. We later chose some Atone-mints, which weren’t quite as tasty or special, but I guess I was taken in by the name. $80 a cocktail is not an unreasonable ask, particularly for cocktails you won’t find in your average LKF bar.

The food menu contains vegetarian/chicken/meat/seafood ‘tapas’, curries of the same, a range of biryanis and breads, and a few side dishes. Ista’s view is to create typical Indian street-food designed for sharing but using only the best and freshest ingredients so that you don’t leave with that uncomfortable, heavy feeling in your stomach which is often associated with Indian cuisine.

Four delicious sauces (see photo above) are served at the beginning of each meal to accompany the dishes as you please: mango chutney, lime pickle, a tangy tamarind sauce and a slightly spicy mint sauce which I thought particularly complemented the vegetable samosas.

Vegetable Samosas

The Vegetable Samosas were very good: obviously deep fried but not overly greasy and the vegetable filling was soft and fluffy with a generous level of spice. It was the only vegetarian dish we were allowed to have as this time I was dining with a far-from-vegetarian! The menu does offer some delicious-looking veggie dishes, however.

Tandoori Chicken

The Tandoori Chicken, described as “an all time favourite,” was just right – nice and tender and not too dry (some places can go so wrong with tandoori). Even more delicious and tender, however, was the Boti Kebab: boneless cubes of lamb marinated in Indian herbs and also cooked in the Tandoor which almost melted in the mouth. Lamb is definitely a favourite meat of mine and the Indians seem to get it right every time.

Goan Fish Curry

The Goan Fish Curry was beautiful: not spicy at all but wonderfully coconuty and creamy. The waiter claimed it was mackerel, but the menu states it is cooked with sole fillet. Either way, it was perfectly cooked so that it didn’t fall apart. The curry can be served with either rice or naan – we opted for a butter naan which was clearly cooked fresh, minutes before serving. They have a wide variety of naans, rotis, paranthas and kulchas; our very smiley waitress told me that their best bread was the Laccha Parantha so we ordered one of those too. I can’t remember exactly what ingredients went into it but it was lovely, although I would still favour the naan.

Intrigued by the desserts which each needed explaining, we chose the Gulab Jamun to share: two deep-fried balls made with some sort of milk paste and bathed in a sweet syrup. I don’t think I could handle a whole serving of this but my one little ball was the perfect end to a lovely meal and served to extinguish the fire which was still ferociously burning in our mouths.

Without beating around the bush, the service at Ista was terrible. When we were noticed, the waiters were very attentive and friendly, but we literally had to wave our arms around for several minutes to get their attention. Considering there were very few tables occupied and at least four waiters, I think more attention should have been given to the hungry diners.

The total bill came to $770 for the two of us. This, we thought, for a reasonable amount of food and four cocktails, was not too awful, although on reviewing the bill several days later, I actually realised they forgot to charge us for the first two cocktails. Whoops Ista but thank you very much!

Ista Bar and Grill

2/F Onfem Tower
29 Wyndham Street
Central
Hong Kong

Tel: +852 2530 5353

Date visited: Wednesday 8th June 2011

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TBLS Kitchen Studio

9 Jun

Knowing how much I love my food, people keep asking me what my favourite restaurant in Hong Kong is. I find this question incredibly difficult to answer as there is just so much on offer and so much that I am yet to taste. I can certainly say which are my least favourite restaurants, but picking one particular favourite is far too tricky. Having now visited TBLS Kitchen Studio, however, I think I can safely say that this is, without a doubt, one of the best restaurants I have been to in HK, or perhaps even in the world.

It doesn’t look like much from the outside, located across from the new Ebeneezer’s on Hollywood Road, and doesn’t even look like much on the inside – it seats a maximum of 22 people plus a couple of tables outside on the balcony. The (open) kitchen isn’t huge either but there’s something about a kitchen where you can see the food being prepared which always wins bonus points with
me.

TBLS (which stands for Tablespoon) had been on my list probably since I moved back to HK a year ago. It is, however, not the easiest place to get a booking. It is fully booked weeks, or even months, in advance, so it is very worth calling up and asking for the next available table, or banking on a cancellation. When we managed to get a booking several weeks after trying, I cannot explain how excited I was about it.

The six-course set dinner menu changes every month according to chef Que Vihn Dang‘s chosen theme. This month the theme is ‘Flavours of Summer’ to really get you in the mood for the long hot summer that has already descended upon us. Although the theme changes, there are a couple of dishes which always appear (using different ingredients depending on the theme); Que always begins with a soup and a sandwich, always has some kind of starchy dish, always has a meat and a fish dish, and always finishes with one of his signature macaroons.

Prior to our soup and sandwich, we were served a little amuse bouche, served in a tiny glass jar: chopped tomatoes, onions and haddock; a beautiful start and we knew we were in for a real treat. (See photo above.)

Soup and a Sandwich

The Fennel and Green Apple Soup with a Pulled Pork Sandwich and Pickled Watermelon Skin was divine. I would never have thought of putting green apple (or indeed any coloured apple) in a soup, but the slightly tart taste complemented the fennel perfectly. The pulled pork sandwich was also amazing; I kind of wanted to take a couple away with me for a midnight snack…

A Summer Risotto

Next up was a Summer Risotto: Rabbit and Leek Risotto with Fried Carrot Chips. I must admit that this was my first taste of rabbit as, growing up, I was always convinced that my orginally named pet rabbits Snowy and Sooty would disown me if I ate their friends. Having now “grown up” I happily accepted my rabbit risotto and thoroughly enjoyed it. It was the right amount of creamy and cheesy without being overly heavy and the braised rabbit summoned a myriad of cravings for all the rabbit dishes I have missed out on all these years.

Ocean Beets

Along came Ocean Beets: Slow cooked Ocean Trout, Asparagus, Beet and Truffle Vinagrette, Corn Foam. The trout was so fresh and so tender that one of my fellow diners likened it to sashimi. Asparagus is one of my favourite vegetables. This particular asparagus was made all the more sweet by absorbing the beet vinagrette – delicious.

Berry Good Duck

One of my two complaints is about the Berry Good Duck: Pan-seared Duck Breast, Buckwheat, Dried Figs, Mixed Berry Chutney, Shaved Endive Salad. It is only a very small complaint that the duck was ever so slightly on the chewy side. Aside from that, the flavours of the berries perfectly matched the richness of the duck and the buckwheat and dried fig mixture had an interesting crunch to it. (My second complaint was the temperature of the restaurant as I was absolutely baking in there, but it did not in any way lessen my enjoyment of the meal.)

Enter Palate Cleanser. A small dish of very red sorbet which I was not expecting to be nearly as good as it was. My eyes nearly popped out of my head and I couldn’t stop smiling which made for quite an embarrassing moment where one of the chefs caught my expression, tapped Que on the shoulder and pointed at me. Chef Que came straight over and went into much needed detail about this delicious palate cleanser made with yamamomo berries and Yakult. Yamamomo berries, meaning ‘mountain peach’ in Japanese, are only in season in Hong Kong for about three weeks. I neeeeed to find out exactly when those three weeks start, where I can find them and then eat them solidly for those three weeks. Think the red-coloured Jolly Rancher sweets, multiply that amazing taste by five-million and you have yamamomo berry and yakult sorbet.

Jasmine Tea Party

First of the two desserts was Jasmine Tea Party: Jasmine Tea Panna Cotta, Strawberry Water, Milk Chocolate Mochi Ravioli. I am not usually panna cotta’s biggest fan but this was a rather special one, made even more so by the strawberry water with basil seeds, although they may have looked a little bit like frogspawn.

PB&J Macaroon

Last but nowhere near least, we were presented with a PB&J Macaroon Sandwich. This was home-made peanut butter ice-cream with home-made strawberry jam sandwiched between two perfectly formed peanut butter meringues to make a rather tall macaroon. I didn’t want it to end.

The service at TBLS by far outshines any other restaurant in HK. Particularly endearing is the way Chef Que goes around each table to describe each dish to diners. I was eager to find out more so I frequently made him linger at our table longer than he intended, which he seemed more than willing to do. We even got a sneak preview of what next month’s theme might be…

The set dinner is $620 per head. Add on a couple of glasses of Sauvignon Blanc and service charge and you’re looking at $800 a head. Punchy, yes, but 110% worth every cent. I really want to go every single month to see what the next exciting themes will be, although I fear that might be a tad over-indulgent…

TBLS Kitchen Studio

7/F 31 Hollywood Road
Central
Hong Kong

Tel: +852 2544 3433

Date visited: Tuesday 7th June

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Slim Taste

4 Jun

Slim Taste, in my favourite building on Stanley Street with all the restaurants (3 more to go until I’ve done them all!) is one of a kind. Everything, and I mean literally everything in the restaurant is made of paper or cardboard. Cardboard chairs, cardboard tables, cup holders, decorations, everything. The only things not made out of cardboard are the cutlery and the plates. Obviously I had checked it out online and I added it to my list quite a while ago, so I was aware of the paper theme. Nevertheless I don’t think I quite expected what I saw on arrival. Attention to detail is evidently key here, as there are little pieces of cardboard on the walls all the way up to the ceiling. There are cardboard owls, cardboard farmyard animals, a cardboard Eiffel Tower, a cardboard sun, and even a rainbow made out of ornately put together pieces of cardboard! Definitely like no other.

When I mentioned the cardboard furniture to friends, they all were immediately concerned as to what happens if you are too heavy for the chair. Fear not, however, as apparently the seats are strengthened with wax so that they won’t soak up any spillages and can each bear a maximum weight of 180kg. So you can eat your heart out at this quirky little spot and not have to worry about breaking the furniture – always a bonus.

Slim Taste offers healthy Chinese cuisine from a range of regions. The dishes are primarily vegetarian, although there are a number of yummy-sounding meaty treats on the menu too. Wanting to be “healthy” and as I was dining with one of my most favourite vegetarians in the world, we stuck to the veggie treats, and thankfully they were so delicious that meat wasn’t even necessary.

Vegetarian spring rolls

The Tempura showy yam rolls, soft purple yam cylinders wrapped in a very light crisp batter were interesting: sweet and smooth on the inside while savoury and crisp on the outside – very pleasing to my taste buds. The vegetarian spring rolls were some of the better spring rolls I have had in Hong Kong – deep fried but not overly greasy and lovingly filled with succulent vegetables. The crispy vegetarian goose was my least favourite of the dishes, firstly because I couldn’t understand where the chef got the idea that it was similar to goose from. It was as similar to goose as night is to day. Mushrooms encased in a thin layer of tofu and deep fried; not a terrible dish but the name might need rethinking.

Now, I’ve had red rice, I’ve had brown rice, I’ve certainly had white rice, but something I have never before tasted is purple rice. Until Thursday night. We ordered the Ganoderma Lucidum mushroom fried purple rice. I’m not exactly sure what that means but it was a species of yeung chow chow fan (special fried rice), except with rice which was interestingly very purple and, much like brown rice, purple rice has more of a bite to it. Apparently it is very rich in antioxidants, more so than blueberries, and is ideal for people suffering from asthma or even some types of cancer. This dish was a highlight, although in my opinion it did need a little bit more flavour. It went perfectly with the cucumber with garlic sauce which was deliciously moreish.

Ganoderma Lucidum mushroom fried purple rice

We asked our waitress at the beginning of the meal if they served any wine. She didn’t understand us, so asked the ladies on the table next to us to translate, after which, said ladies and the waitress proceeded to laugh at us. No, they do not serve wine, or indeed any kind of alcohol, although they do have some delicious, freshly made iced teas to choose from. We had one apple iced tea and one lemon and cumquat iced tea, both containing real fruit and served in fun little cardboard boxes. You could always nip down to 7-Eleven to buy some vodka to sneak into your iced tea, but seriously, who does that?!

The service was fair, although as previously mentioned, the waiters barely speak English. We were the only ‘gweilos’ in the whole restaurant which was surprisingly busy. One of my theories is that if a Chinese restaurant is full of Chinese people, they must serve great food, so clearly Slim Taste is doing something right. We ordered more than enough food for the two of us to decline dessert (the steamed red bean cake did sound appealing) and the bill only came to $237. Admittedly it is a bit of a strange place with an even stranger concept, but we did have a highly entertaining evening so I would definitely recommend it if you’re after some fairly healthy, reasonably priced Chinese food with a difference.

Slim Taste

9/F Stanley 11
11 Stanley Street
Central
Hong Kong

Tel: +852 2530 1199

Date visited: Thursday 2nd June 2011

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