Archive | January, 2013

Café Siam

30 Jan

4_oh

cafe siam hong kong

I was always a big fan of Café Siam on Lyndhurst Terrace and was very sad when it closed. Fear not, however, all lovers of Thai food, as it has recently reopened in Lan Kwai Fong and is now even bigger and better than before.

I don’t remember any particularly distinguishing features of the old Café Siam’s décor. The new one, however is beautiful, with teak wood flooring, chic furniture and gorgeous silk screen dividers, giving it an air of colonial style that is elegant yet homely. The restaurant is spread over two floors, each divided into two dining areas, which can be booked out for private events.

The vast menu remains much the same as the old location, bar a couple of changes and additions here and there. Dishes are beautifully presented and authentically Thai. The only thing I didn’t like was that all our dishes (true to my usual style there were a lot of them!) came out at the same time, meaning not only did they get cold too quickly, but there was no room for them on the table.

cafe siam hong kong

We began with a serving of tom yum goong. I’m not always a fan of this soup, as the contrast of sour and spicy doesn’t always work for me. This one, however, was more spicy than sour, laden with chunks of ginger and chilli and wonderfully succulent prawns, meaning I almost drank the soup from the bowl.

cafe siam hong kong

The unusually shaped prawn cakes were absolutely delicious, offering a satisfyingly crunchy exterior and firm yet tender interior that was packed full of flavour.

cafe siam hong kong

One of the dishes I remember fondly from the old menu is the banana blossom and shredded chicken salad with spicy peanut coconut dressing. Needless to say the moment I saw it on the new menu, I demanded we must have it. This tasty dish is fresh and light with a lovely combination of textures that makes it impossible to resist. As it’s not available in many other Thai restaurants around town, it’s necessary to take advantage and have second and third helpings!

cafe siam hong kong

Gasps of ‘how-are-we-possibly-going-to-eat-all-that?’ were emitted as a grilled whole baby chicken was set before us. There was nothing ‘baby’ about this chicken; it was a feast in itself and far too much even for four people! However, topped in crispy garlic and shallots and grilled to complete perfection, it was deliciously flavoured and wonderfully tender.

cafe siam hong kong

The roasted duck in red curry was the star of the show, even if personally I would have liked it a little spicier. With soft chunks of pineapple and crunchy grapes, alongside the obligatory Thai aubergines, it was delightfully sweet and rich; I can completely understand why the menu says it is ‘a favourite of the Royal Court.’

cafe siam hong kong

cafe siam hong kong

Last of the savouries came a beautiful pad thai, wrapped in a slightly sweet omelette that added something special to this traditional dish. Again my only complaint is that it wasn’t nearly spicy enough.

cafe siam hong kong

To finish, despite almost bursting at the seams, we shared one portion of mango sticky rice between us. Unlike the traditional dish, this version consisted of both white and black sticky rice, which was not only aesthetically pleasing but also higher in nutritional value, meaning of course that we didn’t feel as guilty about a second serving, despite the lashings of coconut cream.

Service was efficient, complete with genuine Thai smiles. Our total bill including soft drinks (try the lychee coconut, a blend of young coconut water, lychee juice, coconut milk and ice, served in a coconut) amounted to around $210 per head, which certainly isn’t bad for good quality Thai food in Lan Kwai Fong. I am very happy to welcome Café Siam back into my life and hope it is ready to accept me into its life. With frequency.

Café Siam

2-3/F, 21 D’Aguilar Street
Lan Kwai Fong
Central
Hong Kong

Tel: +852 2851 4803

www.cafesiam.com.hk

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Manor Seafood Restaurant

28 Jan

4_oh

Manor Seafood Restaurant Hong Kong

There is little better for a non-Chinese-speaking foodie like myself than dining with a group of Chinese-speaking foodies who not only know the good spots I probably wouldn’t have otherwise known about, but also know the best things to order. Such was the case on a recent trip to Manor Seafood Restaurant on Jaffe Road.

This very local restaurant where English is not widely spoken has been around forever and is known for its late night dining; it serves food until 4am – perfect for a feast after a night on Lockhart doh.

For our group of nine, we were offered a private room at the back of the restaurant. We were then told mid-way through our meal that there was a minimum spend of $5,500 for the use of this room and we were therefore expected to order more. Needless to say there was many an argument with the grumpy staff, giving the otherwise wonderful meal a slightly sour taste.

manor seafood restaurant hong kong

manor seafood restaurant hong kong

Grumbles about service and cost aside, the food is what really matters, and thankfully on this front Manor certainly delivers. We began our feast with the best suckling pig I have ever eaten. The whole pig was brought out with beautiful golden skin scored into squares ready to be eaten with a dollop of hoisin sauce and spring onions on a miniature pancake. The skin was incredibly crispy and somehow not greasy in the slightest. Whilst I usually discard fatty skin, on this occasion I gobbled down three slices!

manor seafood restaurant hong kong

After the skin had been devoured, the pig was taken away and carved into pieces of juicy, tender and delicious meat. Note, the suckling pig needs to be ordered at least a day in advance.

manor seafood restaurant hong kong

Following this, we were served a plate of gold coin chicken: a heart attack sandwich. Slices of char siu, chicken liver, pork fat and taro were stacked up between two of the same miniature pancakes. If you can handle intense, seriously rich food then these are absolutely divine, just as long as you do some hardcore exercise the following day.

manor seafood restaurant hong kong

It seems that Manor also serves the best char siu I have ever eaten. Again it wasn’t oily in the slightest and, having been slow cooked for hours, the meat was incredibly tender and full of that amazing honey flavour that implores you to have another piece, and then another…

manor seafood restaurant hong kong

Manor is technically a ‘seafood’ restaurant, so of course we had to add some seafood to the mix. The steamed crab with shao xing wine received mixed comments. Whilst the crab itself was wonderfully tender and meaty (at over $1000 for this dish, you’d bloomin’ well hope so!), the sauce, made with sweet Chinese wine, egg yolk and chicken fat (yes, chicken fat), was insanely rich. Nevertheless, there was something about the sauce (perhaps my new found addiction to fat) that made me keep going back for more. Served alongside the crab are crispy vermicelli cakes, designed to mop up the rich sauce.

manor seafood restaurant hong kong

The oysters with ginger and spring onion tossed and served in a clay pot were also incredible and beat the raw version hands down.

manor seafood restaurant hong kong

manor seafood restaurant hong kong

The fried tofu with chilli and garlic was not the best I’ve ever had, and neither was the Chinese lettuce in a clay pot, but thankfully (and surprisingly) there was still room for dessert, something I had been looking forward to since I first heard the words ‘baked almond bun’. The soft, warm buns, coated in a crispy sugary outer layer give way to a creamy almond paste that is decadently sweet and moreish.

I have already commented on the service, which remained negative throughout the meal. When the bill came, we were actually not far off the minimum spend anyway, paying around $570 per head, without any drinks. There was I thinking Cantonese food is supposed to be cheap, but then again it was worth it for the suckling pig alone…

Manor Seafood Restaurant

G/F, 440 Jaffe Road
Causeway Bay
Hong Kong

Tel: +852 2836 9999

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Urban Discovery’s Hei Fai Food Walk

21 Jan

Urban discovery hei fai food walk hong kong

Kowloon is considered by many of us to be ‘the dark side’; a faraway land only to be visited when dreaded visitors appear and demand to go there. Even then, the temptation to hand them a map and claim other priorities does enter our minds, and you know we’re all guilty of that. However, there is so much to be explored, particularly when it comes to food. Yet if we want to eat like the locals, where do we go and what do we order when there is no English menu in sight?

The Sassy girls recently embarked on a ‘Hei Fai Food Walk’ tour courtesy of Urban Discovery. Starting from Jordan MTR station, our knowledgeable guide Edmond led us on a culinary tour of local eats, finishing up over four hours later with satisfied bellies and cultured minds in Yau Ma Tei.

Urban discovery hei fai food walk

Our first stop, Wong Chi Ka (which apparently translates to ‘the home of the king’) was a cute little dumpling shop not far from our meeting point. Here we not only tasted some amazing rice noodles with chicken in sesame peanut sauce, incredible xiao long bao (my all-time favourite) and ‘turnip crispies’, but we also learnt about important Chinese food etiquette. For example, we learnt that ‘Hei Fai’, which means ‘move your chopsticks’ is what the host at a Chinese dinner party will announce before anyone around the table is allowed to serve themselves food. Try to enforce this around a table of hungry expats each fighting with the Lazy Susan and all you will get is a round of evil glares.

Urban Discovery Hei Fai Food Walk Hong Kong

We also learnt the correct way to eat xiao long bao and the secret behind how the chef manages to get the broth inside the delicate dumpling skin. I won’t give away the secret but it is quite a clever one.

Urban discovery hei fai food walk hong kong

Urban discovery hei fai food walk hong kong

Edmond then led us to Mak Man Kee, a popular noodle shop that always has a queue outside. As with most of these noodle joints, the turnaround is so quick that we barely waited five minutes before being seated. The difference with this noodle shop is that the noodles are handmade with duck eggs as opposed to chicken, giving them a distinctive, slightly chewier texture. One of the house specialities is braised pork trotter with noodles. Although the idea of eating pigs’ trotters may not sound appealing, having been cooked for over four hours, the flavour and texture was divine, although sadly there wasn’t enough meat on it. The less offensive sweet and sour pork option was also delicious, as were the prawn wantons.

urban discovery hei fai food walk hong kong

urban discovery hei fai food walk hong kong

A leisurely stroll through the night market, where naturally us girls simply had to make a few purchases, took us to a typical Chinese teashop just in time to shelter from the rain. In the beautifully decorated teashop, Edmond had a surprise in store for us: turtle jelly. I think of turtles as pretty cool little creatures (thanks in part to the way they are depicted in Finding Nemo) and perhaps naively assumed that would make them taste good. I can assure you that no matter how much sugar syrup you add to turtle jelly, it will never ever taste good. Determined to make myself like it, however, and encouraged by the fact it is supposed to be incredibly good for you, I kept trying it. Regardless, I can now safely add this to my list of food I dislike, along with chocolate-orange.

urban discovery hei fai food walk hong kong


A non-food related part of the tour involved having our palms read. We kindly asked our palm reader to only give us the good news, and he proceeded to amuse us with hilarious proclamations of our good health, wealth, careers and love lives. My favourite part was when he told me I would marry a rich, handsome, happy and ‘mentally mature’ man. Yes please!

urban discovery hei fai food walk hong kong

urban discovery hei fai food walk hong kong

Dai pai dongs, or street-side food stalls, are gradually becoming extinct. Where there once were hundreds of unlicensed food stalls lining our city’s streets, there are now only about 28 licensed ones (the term dai pai dong in fact refers to the ‘big license’ these restaurants must have in order to function). In a lively dai pai dong just off the market, we tried a range of seafood dishes including delicious deep-fried prawns and deep-fried squid, as well as the restaurant’s famous dish: claypot rice with chicken and Chinese sausage. This is one of the few restaurants that still use charcoal to cook the claypot rice, giving the dish a distinctive flavour.

urban discovery hei fai food walk hong kong

urban discovery hei fai food walk hong kong

Our last and final stop was of course dessert, at Gourmet Desserts Café, a bustling place serving both Chinese and Western desserts. When Edmond asked us what we wanted, we pointed to everything on the menu and he pretty much took our word for it! We tried almond soup, a ‘flaming snow mountain’, two types of chocolate fondant (plain and whisky), ginger soufflé and chestnut crumble; needless to say we practically rolled down the stairs onto the MTR!

Hei Fai food walk, at $550 per person for the incredible and fulfilling adventure I have just described, is the perfect way to spend an evening, whether you’re just visiting Hong Kong, have guests in town, or have been here for years. We all need to be taken out of our comfort zones once in a while, and if outside of that zone is delicious food, then what’s the excuse?!

www.urbandiscovery.asia

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Eating Sai Ying Pun

17 Jan

In an effort to explore more local neighbourhoods, I recently found myself having dinner at four restaurants in one night. How else am I supposed to try as many restaurants as possible when I’m only allowed three meals a day?!

With no real plan in mind other than to just go exploring, my stomach took us on an adventure in the ‘West Side’, around the streets of up and coming Sai Ying Pun.

Derby West Hong Kong

Derby West

Our first port of call was a British pub on Queen’s Road West. Where local restaurants and shops selling dried fish (and other unidentified objects) abound, a British pub is the last thing you’d expect to find. But find it we did, and although there were one too many stereotypical (or perhaps even verging on tacky) decorations, Derby West definitely can be classified as a good old British pub. All that’s missing is the smell of stale beer and cigarettes, and possibly a slot machine too.

Derby West Hong Kong

Although the curry smelt delicious, we didn’t want to fill up on our first stop, so we opted instead for a plate of Indian vegetable samosas, as, in the words of a wise man, “you can’t get more British than that!” Sadly the samosas weren’t the best I’ve ever had; they didn’t stand up on their own for starters. However, it was pub snacks we wanted and it was pub snacks we got; we weren’t expecting gourmet food.

I wouldn’t say I’d trek all that way to visit Derby West again, but if I find myself in the area, I certainly might be tempted to see if the curry is as delicious as it smelt. And with beer and wine around the $40 mark, I can see why this is popular with HKU students, even if, unlike a real British pub, they do add an unnecessary 10% service charge.

G/F, 389-391 Queen’s Road West, Sai Ying Pun 2698 1616

BBQ Hong Kong

A little wander up the road onto Third Street took us to BBQ, a random little place that I had heard a lot of good things about. To look at, it isn’t particularly appealing: bright lights, basic tables and chairs, no fancy décor. It does however serve up some pretty decent grilled seafood and robatayaki-style skewers.

BBQ Hong Kong

The garlic scallops were slow in coming but tasted delicious, provided you’re a fan of a LOT of garlic. (I probably wouldn’t recommend having these on a first date.) At $108 per piece, you’d expect the king prawns to be good and thankfully they were: perfectly tender with a generous amount of flesh to sink your teeth into. While the sirloin steak skewer wasn’t hugely impressive, perhaps the best dish of the lot was the spicy pork, chopped up into strips and sprinkled in shichimi, making it irresistibly moreish.

129-133 Third Street, Sai Ying Pun 2548 9880

Memo's Hong Kong

Memo’s

I noticed this place on a recent visit to Fuku Robatayaki & Kaki, so as we were in the area, I couldn’t resist checking it out.

Its décor of yellow walls with exposed brick panels is inviting, as it reminded me of some of the casual neighbourhood restaurants I visited in Italy. When we had a chat with Chef Memo himself, he told us that this is exactly what he had hoped to create: a neighbourhood restaurant that Sai Ying Pun-based families could come to again and again.

Enticed by the leg of jamon Serrano and feeling the weight of BBQ’s skewers in our tummies, we decided to share a squid and jamon salad. These may not sound like ingredients you would normally put together, but I promise you that this salad was utterly delicious. The soft, buttery squid had not the smallest hint of chewiness and went perfectly with the seriously high quality cured ham. The caramelised onions, fennel bulbs and salad leaves were just a bonus.

Memo's Hong Kong

We also shared an amazing chorizo pizza. With a wafer thin crust and stringy fresh mozzarella cheese, this was one of the finest pizzas I’ve tasted in Hong Kong. It’s not the cheapest, at about $140, but it’s definitely a generous size, perfect for sharing.

I’ll most certainly be returning to taste more of Memo’s menu. I was particularly interested in the slow-cooked lamb shank for four people; all that remained on a neighbouring table was a very clean giant bone, suggesting it was seriously delicious.

G/F, 62 High Street, Sai Ying Pun 2858 8173

Blue Butcher Hong KongBlue Butcher

Yes I know, it’s not in Sai Ying Pun, but in order to burn off our three mini-meals, we walked and walked until we found ourselves having dessert at Blue Butcher.

You know how I feel about the chocolate bread and butter pudding from when I reviewed Blue Butcher last year (read the review here). Needless to say that is exactly what we had, along with a glass of Sauternes to wash it down.

108 Hollywood Road, Sheung Wan 2613 9286

I discovered on this mini food crawl that this may be one of the best ways to experience restaurants. Not only do you get to taste more than the standard one place in one evening, but also, as you’re walking from place to place, chances are you’re burning off at least a few calories – perhaps a mouthful or two if you’re lucky. And do you know what that means? That you can eat more at the next place! Perhaps I’ll spend all my Friday nights eating at four restaurants whilst burning calories…

Other tasty restaurants in Sai Ying Pun:

Ba Yi – G/F, 43 Water Street, Sai Ying Pun 2484 9981
Fuku Robatayaki & Kaki – 69 High Street, Sai Ying Pun 2540 9961
Grassroots Pantry – 12 Fuk Sau Lane, Sai Ying Pun 2873 3353
Hung Hing – 22-32 Pok Fu Lam Road, Sai Ying Pun 2858 2512
Kwan Kee – Shop 1, Wo Yick Mansion, 263 Queen’s Road West, Sai Ying Pun 2803 7209
Light – 1 Second Street, Sai Ying Pun 2559 9098
Pata Negra House – G/F, 1 Second Street, Sai Ying Pun 2527 5181
Taco Chaca – 1 Second Street, Sai Ying Pun 2525 2066

As well as many others of course – just go exploring!

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Bistro du Vin

11 Jan

4_oh

bistro du vin hong kong

Despite the many trends that are blossoming all over town, French food can never be (and hopefully will never be) forgotten, especially when it’s done well, as it certainly is at Bistro du Vin.

bistro du vin hong kong

This cute little bistro on Davis Street in Kennedy Town is as Parisian as it gets in Hong Kong, with tiled flooring, rustic-looking wooden tables, long leather benches and of course French accordion music playing in the background. What I particularly love about the décor are the vintage knick-knacks such as corkscrews, pots and pans, tins, comic books and posters dotted all over the walls. I couldn’t stop my eyes from darting around the room wondering what I would find next. At the back of the restaurant lies the wine collection, from which the restaurant derives its name.

The menu is authentic, without needing to offer a vast number of choices; I wish certain restaurants would learn that it’s better to offer five options and do them well than offer 30 options that are mediocre. A range of cold cuts and homemade pâtés kick off the menu above a small selection of starters, mains and desserts, along with a few specials of the day.

bistro du vin hong kong

A French bistro is not a French bistro if it doesn’t serve onion soup. The cheesy onion soup at Bistro du Vin is one of the tastiest I’ve tried. A thick layer of molten cheese gives way to a rich soup with soft slivers of onion that melt in the mouth. Dip in some crusty bread and this will be the only soup you’ll ever want to have.

bistro du vin hong kong

The pumpkin soup from the specials menu was mild and comforting, perfect for a winter’s day, although in my opinion not a patch on the onion soup.

bistro du vin hong kong

The goat’s cheese in ‘feuille de brick’ with mesclun salad was heavenly: creamy goat’s cheese came wrapped in delicately fine and crispy pastry, which, paired with the lightly dressed salad, was neither too heavy nor too easy to resist.

bistro du vin hong kong

It was the pan-seared foie gras however that really made me smile. Two sizeable chunks of decadently buttery foie gras were topped with caramelised chunks of apple and crunchy nuts, creating a perfect balance of textures and flavours.

bistro du vin hong kong

Moving on to main courses, the red snapper with leeks and bacon from the specials board had a delicate flavour, enhanced by the sweet leeks and salty bacon.

bistro du vin hong kong

The lamb shank, cooked and served in a beautiful Le Creuset pot that was still piping hot long after the lamb had been eaten, was deliciously tender, falling off the bone at the slightest touch. It needed a little helping of salt to really bring out the flavours of the rich tomato-based sauce, but then it’s better to have too little salt and add your own than be far too salty.

bistro du vin hong kong

The only complaint about the coq au vin (also cooked and served in a beautiful Le Creuset pot) was the exact opposite: it was a little too salty. Regardless of that, the chicken was juicy and delicious, and the rich sauce served as the perfect dip for every kind of potato we had on the table: French fries, wedges and mash.

bistro du vin hong kong

Finally the duck leg confit was cooked to tender perfection, with wonderfully crispy skin that I could not refuse, despite not usually being a skin-eater. Again, the duck needed a sprinkling of salt to help it on its way, after which it was possibly my favourite of the four dishes. The wedges it was served with were dangerously moreish and clearly cooked in some kind of fat, perhaps that of the very same duck leg.

bistro du vin hong kong

I can never resist a chocolate fondant (yes, even if I have just eaten a hugely rich French meal!), and Bistro du Vin’s fondant was utter perfection. It was rich and decadent whilst at the same time light and fluffy with the perfect oozing centre that left all four of us fighting over the last piece.

bistro du vin hong kong

The only disappointment of the evening came in the form of the banana crumble. When we saw it on the specials board, having never tried crumble of the banana variety, we decided we must order it. However, the crumble was lacking and the banana was far too sweet; I like crumbles of the apple variety that maintain an element of tart. Had this been our only dessert, we might have had to trudge down to Davis to order a slice of their heavenly cheesecake, but thankfully the fondant made up for it.

Service in fact was another disappointment, where we had to wave frantically in order to get even a hint of attention. Not a single smile crossed the face of any of the waiters either, which in part ruined the experience. However, the food was scrumptious and the décor was lovely, so, despite the over $400 bill per head (when we only had three glasses of wine), I will most definitely venture back to K Town whenever I feel the urge to visit Paris.

Bistro du Vin

Shop 1D, 1 Davis Street
Kennedy Town
Hong Kong

Tel: +852 2824 3010

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Hatsu Japanese Restaurant

9 Jan

4_oh

hatsu hong kong

It’s a sad fact that although Japanese food is so tasty, it’s near impossible to have a good, filling and varied Japanese meal without paying an arm and a leg. Relatively recently opened Hatsu Japanese Restaurant in Bank of America Tower is trying to change this, by offering Kaiseki cuisine in a casual setting for affordable prices.

Hatsu’s décor is very simple and relaxed. Executive Chef Toshio Kon, with 40 years’ experience in Japanese cuisine, wanted to bring back the simplicity and move away from the formality of traditional Kaiseki cuisine, making his restaurant accessible to everyone. A mixture of raw elements can therefore be seen, such as bare wooden tables, an industrial stone wall and bare light bulbs hanging from the ceiling, which are then contrasted with colourful Japanese paintings, taking you back to the restaurant’s heritage.

The restaurant is known for its Matsu Gozen Set menu, a $430 multi-course feast only available at dinner. This set offers much more than I could ever eat, and even for four of us, we were advised to share one and order a few extra dishes from the a la carte menu.

hatsu hong kong

The set began with a selection of four colourful appetisers: sea urchin-infused tofu (beautifully silky and fresh), cucumbers with miso pickle (very interesting contrast), pumpkin with edible skin (wonderful texture, yet perhaps served a little too cold, meaning the flavours were a little lost), and last but by no means least, a little platter containing tender duck breast, a fresh prawn, egg, and a delicious grilled fish fin that was somehow reminiscent of beef jerky.

hatsu hong kong

Following this, we were served a plate of grilled dried blowfish (not from the set menu) that I could not get enough of. It again had that jerky-esque texture, but it was its honey-like sweetness, heightened by the sweet Japanese mayonnaise it was served with, that pleasantly surprised me; it was hard to believe we were eating fish.

hatsu hong kong

The simmered fish from the set menu was delicious, with a sweet, smoky flavour. However, I excitedly put a sizeable chunk in my mouth without thinking and was shocked by the amount of small bones I almost choked on.

hatsu hong kong

The silver cod from the a la carte menu, on the other hand, was absolutely perfect: buttery and flaky, contrasted with its wonderfully crisp charred skin.

hatsu hong kong

A range of sashimi from the set menu offered salmon, amberjack, octopus and yellowtail. Apart from the latter, which I found almost too tough to sink my teeth into, all of the fish was wonderfully fresh and melt-in-the-mouth tender.

More impressive, however was the a la carte sashimi, offering sweet shrimp, salmon, sea urchin, octopus and yellowtail, although this changes depending on what’s freshly available.

hatsu hong kong

One of my favourite dishes was the salmon salad from the a la carte menu. Thin slivers of the freshest salmon hid a mound of lightly seasoned crunchy salad leaves and peppers, to create a gorgeously refreshing salad with interesting textures.

hatsu hong kong

The grilled part of the set involved a beautifully presented sizzling plate containing a tiger prawn and a beef roll. Both of these were utterly delicious, if a little hard to share! The tiger prawn came laden with Japanese mayonnaise, carrots and mushrooms, while the tender beef roll, stuffed with garlic, spring onions and ginger, on a bed of mushrooms and onions was my absolute favourite.

hatsu hong kong

Space on the overfilled table was cleared to make room for a huge box (not from the set menu), presented before us with its lid still on. It was a joy to lift up the lid and reveal a colourful assortment of beautiful sushi! Hatsu is the only restaurant in Hong Kong to use Akita Komachi rice, from the Akita Prefecture of Japan, known as the ‘country of rice and wine.’ Girls will be pleased to hear that apparently girls from Akita, who eat and drink its rice and sake, are more beautiful and have clearer, more youthful skin, due to the clear, pollutant-free water of the region. I’ll have another helping of this plump, sticky rice then please!

hatsu hong kong

Aside from a fairly standard bowl of miso soup, the final savoury dish of the set menu was a ‘mini bowl’ containing more of that yummy, beautifying rice, topped with fatty tuna, salmon and tofu skin, all of which were wonderfully light and moreish.

hatsu hong kong

The dessert, included in the set menu, consists of a mini slice of cake and the ice cream of the day – in our case lychee. This was delightfully fresh and creamy, without being as overpoweringly sweet as lychee flavoured desserts often can be. Soon to come will be Chef Toshio Kon’s outstanding rice-flavoured ice cream, which I am very eager to try.

Service at Hatsu is very efficient, with knowledgeable staff who ensure plates are frequently changed throughout the multi-course meal. The average spend at dinnertime is $400 per person, while set lunches start from about $130 ($90 on Saturdays!); Hatsu makes delicious Kaiseki cuisine accessible to not just those who can afford fine dining, but to you and me as well!

Hatsu Japanese Restaurant

Shop G4, G/F, Bank of America Tower
12 Harcourt Road
Admiralty
Hong Kong

Tel: +852 2971 0002

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Mr Bing

7 Jan

4_oh

mr bing hong kong

Ask anyone who lives in Beijing what one of their daily staple meals is, and they will answer ‘jianbing’. These traditional Beijing-style crepes are sold on every street corner, usually prepared off the back of a bicycle. Now the jianbing has come to Hong Kong in the form of Mr Bing.

mr bing hong kong

Leaving the bicycles behind but maintaining the feel of Beijing through the use of original photographs, street maps and music from emerging Chinese DJs, Mr Bing is a cool, colourful and modern street crepe joint on the corner of Wellington Street. Mr Bing’s founder, Brian Goldberg, fell in love with jianbing while studying Mandarin in Beijing in 1998 and has since then had his heart set on bringing the concept to Hong Kong.

mr bing hong kong

Since opening not even a month ago, Mr Bing has perpetual queues outside every breakfast, lunch and dinnertime. Yet as each ‘bing’ takes around a minute to prepare, queuing time is never very long.

mr bing hong kong

mr bing hong kong

Not to be confused with a French crepe, the original jianbing is made of green bean flour, with other options of millet flour, buckwheat flour and even purple rice flour available too. The batter is smoothed over the hot crepe plate (which does in fact come from France). This a rather challenging technique, as I witnessed when I did a taste test at Brian’s flat before Mr Bing opened. An egg is cracked onto the batter, sprinkled with black sesame seeds, coriander and spring onions, brushed with various all-important sauces and finished with a sheet of baocui, fried wonton skin, before being folded up and served in a Mr Bing branded paper bag.

mr bing hong kong original

The original jianbing is utterly delicious. Admittedly I have never tasted the real Beijing street crepes, but I do know that Brian brought over a jianbing master from the outskirts of Beijing to teach the chefs how to get the batter exactly right, complete with a secret blend of Chinese herbs and spices, and how to smooth said batter perfectly over the hot plate. The contrast of textures, particularly the crisp baocui, and the sweet versus spicy sauces make for the perfect meal. Extras such as pork floss, kimchee or fried garlic can also be added at an additional cost, and sides of garlic cucumber, spinach with sesame sauce and marinated lotus root are also available, freshly prepared several times a day.

mr bing hong kong duck

Mr Bing’s signature jianbing, and one that would never be found in Beijing, is the Peking Duck Bing.  With the addition of pickled ginger, hoisin sauce and of course some roast duck, this ‘bing’ is sweeter than its original counterpart and even more dangerously moreish. We tried ours with some additional youtiao, the kind of long deep-fried batter usually served with congee. Although it didn’t add much in the way of taste to the ‘bing’, again it’s all about the texture.

mr bing hong kong char siu

A variation of the original jianbing is the Char Siu Bing, with the addition of char siu of course. This is my personal favourite as it still carries the original flavours, enhanced by the barbecued pork. We tried the purple rice batter instead, a slightly sweeter option which balanced the saltiness of the pork. I’d also recommend asking your jianbing chef to add a touch more chilli paste.

mr bing hong kong singa bing

Unique to Mr Bing are the sweet jianbings, which of course we couldn’t resist. The Singa-Bing, a combination of kaya, shredded coconut and baocui was delicious and light, although definitely something for those with more of a sweet tooth.

mr bing hong kong peanut butter

I preferred the HK Cha Chaan Bing, which oozed peanut butter and condensed milk, a medley of salty and sweet that reminded me a little bit of salted caramel.

The Wellington Street Mr Bing is the first of what will become a chain of restaurants around the city, which are all likely to be just as successful as the first. Of course the staff still have some kinks to iron out, but Mr Bing is definitely going on my list for quick, cheap and, most importantly, delicious eats (the original jianbing costs only $30).

Mr Bing

G/F, 83 Wellington Street
Central
Hong Kong

Tel: +852 2568 8248

www.mr-bing.com

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Le Canelé D’or

4 Jan

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I had a very exciting delivery last month. After having spent the day between my bed and the sofa due to horrible sinus pains, the doorbell rang and I was presented with a little box of delicious-looking canelés hand-delivered from Le Canelé d’Or.

For those unsure what canelés are (as I was, I must admit), they are unique little cakes from the region of Bordeaux in France. We all know Bordeaux is famous for its wine, but having tasted these canelés, I think it also deserves some recognition for its cakes.

le canele dor hong kong

What’s special about these cakes is that somehow they manage to have a thick, hard, caramelised shell, yet at the same time an unexpected, almost custardy interior.

According to myth, canelés were created by nuns in a Bordeaux convent well before the French Revolution; local winemakers who used egg whites to clarify their red wines donated the yolks to these nuns, who used them to make a version of these scrumptious cakes.

le canele d'or hong kong

Le Canelé d’Or was set up by French-born Florence Lamarlere and her husband. When Florence realised how difficult it was to find canelés in Hong Kong and how fun they were to make at home, she immediately saw a gap in the market, especially given how large the French population is in Hong Kong. They don’t have a physical shop in Hong Kong, but through a very easy to use website, you can order your sweet treats at the click of a button, whether you’re entertaining guests or simply feeling very indulgent. And as they offer free delivery to most places in Hong Kong at only 1-2 days’ notice, you can satisfy that sweet craving nice and quickly!

le canele d'or hong kong

Although some argue that the traditional recipe of vanilla bean and rum should not be tampered with, Le Canelé d’Or have added their own unique flavours to the mix, including Mediterranean (orange liqueur and orange zest) and Irish (coffee and whiskey). I agree that the traditional version is delicious, but my personal favourite is the Mediterranean canelé, which is packed full of flavour and not at all too sweet. We tried them both hot and cold and frankly I can’t actually tell you which way I preferred them as both ways worked perfectly.

These delicious treats come in two sizes: grand size (6 for $150) or cocktail size (25 for $175) to serve any purpose. Paired with a cup of tea or a glass of cold milk, these cakes make the perfect breakfast, afternoon snack or even dessert. Although I told myself I would try and have a healthy January, I’m already trying to think of an excuse to put in my next order!

www.lecaneledor.com.hk

Email: info@lecaneledor.com.hk

Tel: +852 6186 2564

 

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Top 10 picks of 2012

3 Jan

the dim sum diaries new year top ten

They say that as you get older, the years begin to fly by faster and faster. I thankfully can’t exactly say I feel old just yet, but I can certainly say that time really does fly and I am now wondering in amazement where on earth 2012 went.

As usual, my year was filled with far too much food and wine. Thankfully the calories are yet to catch up with me, although I do fear that one day they might, so, just in case, I decided to join the LRC swimming team towards the end of the year, mainly so that I can eat more and not feel too guilty about it! So if you wonder how I am not the size of a house, I can tell you that it involves a lot of 6am starts and either running around (at Circuit25) or swimming at an ungodly hour.

The Dim Sum Diaries turned one in April last year – a very proud moment that sadly went by without a celebration. I should start making plans as of now for its second birthday and welcome any suggestions (or even presents!). From what started as merely a hobby directed at only my close friends and family, The Dim Sum Diaries is now being read by hundreds of people all over the world. I’m not entirely sure what people in Kuwait, Estonia or Suriname for example are doing reading about restaurants in Hong Kong, but whoever you are, and indeed wherever you are, thank you for your support and I hope I have been able to provide you with interesting reads to satisfy your food cravings.

Considering the fact that I reviewed almost 100 restaurants last year, narrowing it down to the top 10 is no easy feat. I’ve never been great at decision-making but I’ve had to force myself this time, so here goes nothing… In no particular order, my top 10 reviewed restaurants of 2012 in Hong Kong, whether brand new or simply new to me, are:

top 10 dim sum diariesLiberty Private Works – Since going here in February, I have been recommending it to everyone for all sorts of special occasions. It is a feast for the eyes as well as the stomach, as each one of the eight courses is prepared before your eyes with utter precision. Definitely a must-try.

 

top ten dim sum diariesGrassroots Pantry – I described this place as somewhere I would go when I need a food-hug. If you think vegetarian food is boring, think again, for Peggy and the team at Grassroots make their food far from boring.

 

top ten dim sum diariesSeema’s Private Kitchen – Seema is possibly one of the nicest and humblest chefs I have ever had the pleasure to meet and is a phenomenal cook. Her food, served in her own house, tells the story of her journey ‘from Africa to Asia’ and the sheer passion she puts into it is evident in every mouthful.

 

top ten dim sum diariesThe Chinnery – Everything about The Mandarin Oriental speaks of elegance and class, and The Chinnery is no different. Amongst the British classics, it serves some of Hong Kong’s best curries in a timeless setting.

 

top ten dim sum diariesOtto e Mezzo – This restaurant definitely deserves its three Michelin stars. Everything from the drinks, to the service, to the delicious food is perfect, and apparently they do an excellent aperitivo too.

 

 

top ten dim sum diariesThe Salted Pig – If you like pork, you’ll love this place. The super casual vibe, no-frills food and reasonable prices are enough to keep me going back again and again.

 

 

top ten dim sum diariesChautari – You don’t need to go to a fancy restaurant to find delicious Indian food. This is some of the best I’ve come across in Hong Kong and what makes it even better is the friendly service and silly-cheap prices. You can honestly eat more than your bodyweight in curry and not even pay $200.

 

top ten dim sum diariesChez Patrick – I can’t believe it took me so long to try Chez Patrick. This is definitely a gem in the city and although I never saw the old location, the new one is beautiful. Save space for the cheese, you won’t regret it.

 

top ten dim sum diariesLucy’s – Lucy’s is a lovely restaurant tucked away in Stanley Market. It’s been going strong for almost 20 years and I can definitely understand why. I just received Lucy’s cookbook for Christmas and can’t wait to try to recreate some of her recipes!

 

top ten dim sum diariesChicha– Hong Kong’s first Peruvian restaurant has become something of an institution already and they’ve even had to build a bar across the road to cater to the hordes of people that go there every day.

 

 

Ok, I know I said top 10, but I’ve thrown in an extra one just because I couldn’t not include it, so number 11 is:

top ten dim sum diariesLa Cantoche – This down to earth eatery in Sheung Wan serves up wholesome French food with a Southeast Asian twist. You can spend hours here gorging on comfort food in a fun, casual setting, and it’s also great for big parties.

 

So that was 2012. What’s to come in 2013? A lot more food! I still have yet to try 22 Ships, View 62 or Bistro du Vin to name but a few, and I’ve heard a lot of whispers about many more exciting restaurants opening soon… I can tell it’s going to be a great year for The Dim Sum Diaries, beginning with a new facelift very soon. Keep watching this space and join me on my culinary adventures.

Happy new year one and all!

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