Archive | Takeaway RSS feed for this section

Mum Veggie + Coffee + Sweet

6 Dec

the dim sum diaries hong kong

mum veggie hong kongIn a city where it is far too easy to be unhealthy, vegetarian restaurants are inevitably popping up everywhere we look. Mum Veggie + Coffee + Sweet, a cute relatively new vegetarian café recently joined the throng, offering healthy and delicious food to the southsiders in Wong Chuk Hang.

As I’m sure you must by now be aware, the chance of me bidding adieu to meat is about as likely as me giving up food altogether; it simply will never happen. That said, I do appreciate a good veggie meal and was very happy to put Mum to the test.

On the ground floor of shiny One Island South building, Mum is a modern, cosy space with that ever-popular unfinished look – exposed ceiling, dusty stone walls and a hotchpotch of furniture. There is certainly something sweet and alluring about this little spot, further evidenced by the many curious faces we first saw cautiously peer in through the entrance and then slowly make their way to the brightly lit counter displaying fresh, colourful salads and cakes.

mum veggie hong kongAfter a delicious refreshing juice (try the Super C, loaded with fresh orange, apple and lemon), we tucked into a burdock root salad. The combination of colours and textures from the burdock root, carrots, bean sprouts and salad leaves married beautifully together, lightly dressed in a more-ish sesame dressing.

mum veggie hong kongWhilst we loved the idea of Mum’s style dumpling udon noodles, the vegetable dumplings were sadly a little lacking in flavour. Dipped in the chilli and sesame dipping sauce, they fared a little better, but would have benefitted from a little more seasoning. Thankfully, however, the perfectly doughy udon noodles were spot on.

mum veggie hong kongPossibly the best of the three dishes we tried were the sesame somen noodles with wakame seaweed and assorted veggies. Again, the array of textures from the crunchy leaves and seaweed to the chewy noodles complemented each other and the sesame dressing (I think Mum likes sesame!) completed the dish.

mum veggie hong kongUnable to resist the gorgeous looking cakes that had been staring at us from the moment we sat down, we ordered three to share: the vegan banana cake, tofu brownie and vegan toffee apple cake. Whilst we found the banana cake a little on the dry side, the toffee apple cake, served warm, was sweet and comforting, with a layer of fresh apple on top to keep it moist. The tofu brownie, however, by far outshone the other two. This was also served warm and was utterly heavenly; you would never tell it was made with tofu and it was hard to believe it wasn’t terribly bad for me!

mum veggie hong kongPrices at Mum are as refreshing as the food, with main courses around $50-70 and desserts around $25. It’s not necessarily somewhere I would rush back to, given its slightly out of the way location, but if I happened to one day find myself in the area, there is no denying that I would stop by, even if just for a ‘healthy’ chocolate brownie.

Mum Veggie + Coffee + Sweet

G07, G/F, One Island South
2 Heung Yip Road
Wong Chuk Hang
Hong Kong

Tel: +852 2115 3348

www.facebook.com/Mumveggiecoffeesweet

Closed Saturdays

Tags: , , , , , , , , , , ,

85 South

26 Nov

the dim sum diaries hong kong

 

 

85 south hong kongAlthough there will always be a time and a place for fine dining, the recent restaurant openings across the city suggest that Hongkongers may have fatigued of the high price tags, opting instead for simple street food with equally simple environments. 85 South is testament to this.

Taking the title of Hong Kong’s first authentic southern barbecue restaurant, 85 South is the brainchild of North Carolina boys Thomas and Daven. Using techniques and ingredients synonymous with the 400 year-old tradition of North Carolina style home cooking, they wanted to introduce this unique style of barbecuing meat to Hong Kong’s greedy and curious foodies.

85 South Hong KongThe space, located on Kau U Fong, just below Gough Street, is instantly recognisable by its big neon sign (they seem to be all the rage these days – see Little Bao and La Vache) and wooden façade. Step inside to brightly painted walls and long picnic-style tables for communal dining.

Orders are placed and collected from the counter, where food is served in paper plates with plastic forks, staying true to the fuss-free feel of the place. An oversized chalkboard above the counter lists the menu, offering various combinations of either pulled pork or ribs.

Apparently, what makes a North Carolina style barbecue unique is its focus, not on the sauces or smoke, but on the meat itself. For this reason, the meat comes dry, not laced in BBQ sauce, as one may be accustomed to.

85 South Hong Kong

The pulled pork, which had evidently been slow-cooked in a smoker for several hours, was succulent and tender, with an ever-so-slight hint of hickory smokiness. Unfortunately the flavours weren’t quite notable enough for me, particularly given the restaurant’s prime focus.

85 South Hong KongThe ribs, also served dry, are sprinkled with a spicy dry rub, which penetrates into the flavour of the succulent meat, which was fortunately a little tastier than the pulled pork.

85 South Hong KongPersonally, for both dishes, I felt a little sauce was necessary to bring out the deeper flavours and, fortunately, when it comes to sauces, 85 South has got you covered. There are three bottles of homemade sauce to choose from: West (a tomato-based smoky barbecue sauce), East (a runnier, vinegar-based spicy sauce) and South (a creamy honey-mustard sauce). The West was definitely my favourite of the three.

The accompanying coleslaw is also unique, in that it is tomato-based, as opposed to dripping in mayonnaise. Its tangy flavour served as a welcome contrast against both kinds of pork.

85 South Hong KongObviously no barbecue is complete without some serious carbs, and thankfully 85 South do theirs well. Mac ‘n’ cheese, for me, is something I can easily live without, yet when it is done well, without being too heavy and rich, I struggle to put my fork down. The chips were nice and chunky with a lovely crunch on the outside, giving way to deliciously fluffiness inside.

I recommend washing all this down with a cup (red, of course) of homemade lemonade from the vat in the corner; it’s seriously tasty without being too sweet.

Prices at 85 South are as refreshing as the lemonade; expect to pay only a little more than $100 for a lot of food and a drink. For those times when all I want is simple, fuss-free food that hits the spot, I think I can see a revisit to 85 South on the cards.

85 South

6-10 Kau U Fong
Central
Hong Kong

Tel: +852 2337 2078

www.85south.hk

Tags: , , , , , , , , , , ,

Panino Giusto

1 Nov

the dim sum diaries hong kong

 

 

panino giusto hong kongDespite being a melting pot of cultures where one can find any cuisine under the sun, one thing that Hong Kong fails to deliver is a good, high-quality sandwich shop. Besides the mass-produced grab-n-go coffee shops, you either get cheap sandwiches with days-old ingredients or overly priced sandwiches with bread so crusty it cuts the roof of your mouth.

The Italians, somehow, manage to take a simple piece of bread, fill it with fresh ingredients and make sandwiches magical. Panino Giusto, born in Milan over 30 years ago, has just arrived in Hong Kong, bringing its magical Italian panini to those who have been long-deprived of an exceptional sandwich.

With its location on the third floor of IFC, the harbour-view from Panino Giusto also sets it apart from other sandwich shops. The shop itself is decorated in the colours of the Italian flag – red, white and green – whilst an open kitchen features hanging legs of Parma ham and imported Berkel slicers, so diners can watch their panini being prepared before them.

Panino Giusto claims to serve the best panini in all of Italy (and now Hong Kong), based on its “rule of 7” – meaning they use 70 grams each of meat, cheese and bread, topped with vegetables, sauces and oils. Each ingredient is hand-selected from Italy so that nothing but the best quality ingredients are used.

panino giusto hong kongIf I were to go in order of preference, out of the five panini we tried, surprisingly, it was the Montagu (rosemary and sage roast beef, tomato, rocket, lemon and olive oil) that least impressed us. Whilst the beef was super tender, it was lacking in terms of flavour and sadly didn’t leave a lasting impression.

panino giusto hong kongThe Apollo, filled with roast turkey breast, tomato, mozzarella and mustard, was mild yet comforting, although not one I would normally order. Perhaps a stronger mustardy kick would have given it a little something more special.

panino giusto hong kongA bite into the Garibaldino and we started to understand where Panino Giusto gets its reputation. Delicious bresaola, mozzarella, tomato, rocket, extra virgin olive oil and black pepper created a winning sandwich that encapsulated all the freshness and flavours that I love about Italian food.

panino giusto hong kongOozing with melted fontina cheese, ham, tuna, tomato and tartar sauce, the ‘Toast della casa’ was utterly delicious. The bread was simultaneously fluffy and crunchy, either side of a generous amount of filling. Although I’ve never been very interested in a classic tuna melt, this gourmet version definitely did it for me.

panino giusto hong kongLast but far from least, the Tartufo was hands down our favourite panino of the lot. From the moment it was served, the rich aroma of the Alba truffle oil hit us and we instantly knew we must save this one for last. True to its reputation, the Parma ham was of the finest quality and paired well with the creamy Brie, fresh tomato and crunchy rocket, whilst the truffle oil took this panino from great to outstanding.

Aside from the namesake sandwiches, Panino Giusto also offers a wide range of starters and salads, as well as a few traditional Italian desserts, which unfortunately we didn’t manage to taste.

Prices at Panino Giusto range from $78 to $98 for a panino. Obviously these are rather absurd prices to pay for an average sandwich, particularly given the generally small size of these sandwiches. But then again, we are not talking about an average sandwich that we’d eat every day for convenience; we are talking about delicious Italian-style panini made with high-quality ingredients that we’d save for those moments in life when all we need is a little bit of simple luxury.

Panino Giusto

Shop 3077, Podium Level 3, IFC Mall
8 Finance Street
Central
Hong Kong

Tel: +852 2564 7000

www.paninogiusto.hk

Tags: , , , , , , , , ,

Seasalt Gourmet Fish and Chips

4 Oct

the dim sum diaries

seasalt gourmet fish and chips hong kongHong Kong restaurateurs are ever so good at seeing a gap in the market and attempting to fill it. Until recently, there was nowhere that specialised solely in fish and chips. Brand new Seasalt, opened by two young Australian guys, has just landed in Mid-Levels with the aim of filling this very much wide open gap.

The first thing to note is that this is an “Australian fish and chips shop”. Remember this and cast aside all expectations of true British fish and chips; once you’ve done this, you’ll be able to enjoy your experience at Seasalt. (Of course we all know that the concept of fish and chips has always and will always belong to the Brits, but let’s just accept the flattery that the Aussies think it’s theirs and enjoy it for what it is!)

seasalt gourmet fish and chips hong kong

Much like the rest of the real estate on Mosque Street, Seasalt is a tiny spot that probably seats a maximum of 15 diners at a time. Its lovely use of white tiles, blue, yellow and white seats and a cool painted surfboard on one of the walls add to its relaxed charm that is instantly inviting.

The menu is different from the standard fish and chips shops I am used to from back home, where all you get is fish, chips and mushy peas. Although mushy peas don’t feature at all on this menu (take a deep breath and remember what I said in paragraph two), the menu offers much more choice, whilst still remaining simple and easy to navigate.

Choose your fish (cod, red snapper or barramundi), say whether you’d like it beer-battered or grilled, and then choose chips, brown rice or salad. Again, although this moves away from traditional fish and chips as we know them, I like the fact that there are healthier options that won’t leave you with that oily guilt in the pit of your stomach.

seasalt gourmet fish and chips hong kong

When it came down to it, however, we had no choice but to go for the unhealthy option – the beer-battered barramundi with chips. The batter is excellent, neither too thick nor too thin and had a decent crunch that contrasted nicely with the wonderfully flaky fish. Alone, the fish lacked a little flavour, but dipped into the accompanying wasabi mayo, it was delicious. The chips were decent though not outstanding and also worked well with the wasabi mayo or soy ginger sauce.

seasalt gourmet fish and chips hong kongAs an alternative to fish, the menu also offers calamari or prawns, each either tempura or grilled, served with the same choices of chips, brown rice or salad; we tried the grilled calamari with salad. Whilst the calamari pieces were wonderfully tender and fresh, they were just a touch too salty for my liking. This worked with the salad, as the leaves balanced the saltiness, but perhaps wouldn’t have worked so well with rice or chips.

seasalt gourmet fish and chips hong kong

Sides of grilled haloumi and potato cakes (basically deep-fried, battered discs of potato!) were a little gluttonous alongside the generous main courses, but tasty nonetheless.

seasalt gourmet fish and chips hong kong

In line with the original concept of a fish and chips shop, you can order Seasalt to takeaway. Granted it doesn’t come wrapped in newspaper (does anyone really do that anymore?), but it does come in cute, colourful packaging. Prices range from $120 to $195 depending on the order; it’s certainly not the cheapest takeaway in town, but neither is it enough to scare you from coming back. For us it’s the perfect Sunday night dinner, whether we’re eating in or out, and until someone does a true British fish and chips shop, I’ll happily make do with the Aussie version for now!

Seasalt

23 Mosque Street
Mid-Levels
Hong Kong

Tel: +852 2790 7211

www.seasalt.com.hk

Tags: , , , , , , , , ,

Antipodean Cafe

30 Sep

the dim sum diaries hong kong

 

 

antipodean hong kongAntipodean, a cute new café in trendy PoHo was recently described to me as serving “the best coffee in Hong Kong”. Now, I’m not much of a coffee drinker myself, but it had also caught my attention when I heard it served ‘double-rise pancakes’. On the list it went, until a pre-typhoon Usagi breakfast trip beckoned.

There’s a warm, homely feel to Antipodean that’s notable as soon as you enter. This may be due to the homemade cakes and pastries that are the first thing you see on the counter. These are all baked fresh in the open kitchen, filling the room with a heavenly aroma.

The morning we went, there was initially no one there to make coffee; apparently only one person knows how to use the super fancy machine (the same one used at popular coffee shop Fuel), so if she’s not there, there’s no coffee. In fact, the other staff didn’t even know how to make tea, which was most surprising. Were it not for the pancake craving we needed to quell, we may have walked out.

We remained, however, and within a short while, the barista arrived and set to work. When the coffee was finally served – at the end of the meal – it turned out that apparently it is not the best coffee in Hong Kong; “it’s OK, but not worth making a special trip just to get it,” seemed to be the general opinion.

antipodean hong kong

What might be worth the trip though is the ‘real iced chocolate’ – a rich, decadent chocolate milkshake, complete with a scoop of chocolate ice cream. It’s pretty much a meal in itself though, so be warned.

antipodean hong kong

We started with a helping of corn fritters with homemade tomato chutney. Similar to little savoury pancakes, these had a lovely, delicate flavour and the perfect texture. I loved the homemade chutney and the fresh guacamole added some excitement to the mix.

antipodean hong kongThe long-awaited double-rise pancakes with fresh mixed berries were beautifully presented and were some of the fluffiest pancakes we’ve found in Hong Kong. The only thing that let them down was the syrup (it definitely wasn’t maple) and the side of crispy bacon ($40 for two measly rashers was not worth paying).

Service at Antipodean is terrible. Although the staff are very sweet and they mean well, they got confused with our order at least twice and kept having to come back and ask what it was we wanted… and then it took forever to actually receive it. They could start by teaching at least one other person how to use the coffee machine and how to make a cup of tea. Prices are also far too high for a ‘homely’ cafe – we paid around $400 for two dishes and three drinks. It has the potential to be a lovely little place, but unfortunately I don’t think we’ll be rushing back.

Antipodean

3 Upper Station Street
Sheung Wan
Hong Kong

www.facebook.com/AntipodeanCafe

Tags: , , , , , , ,

Souvla

2 Sep

the dim sum diaries hong kong

souvla hong kong

Concept Creations, the group behind Tapeo, Frites and Chicha really knows how to create a winning restaurant. This time they have brought us Souvla, a contemporary Greek restaurant in the heart of Lan Kwai Fong.

souvla hong kong

The restaurant, which was once British ‘gastropub’ Harrington’s, is completely unrecognisable. The CC team have done wonders with the space, completely transforming it into a haven of colours and textures that emanate the restaurant’s concept, whilst avoiding all kinds of common Greek stereotypes. A honeycomb feature runs throughout the restaurant as a homage to the Greeks being the finest honey-producers in the world; beautiful marble on the bars and tabletops adds a touch of ‘Ancient Greece’; whilst an open flame spit (alluding to the style of cooking referred to in the restaurant’s name) is on display for all to see. Lastly, a stone motif, relating to the hot stones used for the ‘souvla’, also runs throughout the restaurant and along both bars.

souvla hong kongJust as the décor is somewhat unexpected, so too is the menu design, featuring characters from Greek mythology and bringing them to life as part of the restaurant’s theme – a feast for the wedding of Hercules to Medusa!

Unsure where to start with the menu, as everything sounded delicious, we let owner Viviano Romito go crazy and do the ordering for us, whilst we nibbled on a plate of delicious warm marinated olives and sipped on some Metaxa-fuelled cocktails – the Son of a Gun and Souvla Sour, Souvla’s take on a Mojito and Pisco Sour respectively, were particularly good.

souvla hong kong

No Greek feast is complete without some pita and dips to kick the evening off. Souvla’s homemade tzatziki and taramasalata were incredibly fresh and flavoursome, serving as the perfect accompaniment to the freshly baked, insanely fluffy pita.

souvla hong kong

Following this came a saganaki – a huge slab of salty kefalograviera cheese served on a hot iron pan with fig marmalade and chunks of lemon. If I have told you how much I love halloumi before, I can now tell you that this cheese was even more delicious and I could happily have chowed down the entire slab myself.

souvla hong kong

The grilled scallops with almond skordalia, manouri cheese and tsoureki crumbs were divine. The bouncy, perfectly cooked scallops paired beautifully with the creamy skordalia, and although the flavours were very simple and light, they were fantastic.

souvla hong kong

As an alternative to the classic lahanodolmathes, Souvla serves a deconstructed version – you get a bowl of minced beef and another of steamed cabbage for you to create your own rolls; a modern Greek take on the san choi bao, and a damn good one at that!

souvla hong kong

For main courses, to accompany a gorgeous Cyrpriot Salata (an incredible and colourful mix of pulses, grains, nuts and currents, topped with honey, yoghurt and pomegranate), we tried the grilled Glacier 51 Toothfish and the slow-cooked lamb. The former, a highly prized, sustainable fish from the coast of Heard Island in Antarctica, had a beautiful, firm texture and a delicate yet delicious flavour. Souvla is the only place in Hong Kong as of yet to serve this fish, and apparently, as it is fished so far off the coast of Australia, in some of the wildest, pirate-ridden seas on Earth, it isn’t exactly an easy catch.

souvla hong kongThe lamb, which is first cooked sous-vide before being roasted over a low heat for two hours, was incredibly tender and full of flavour, served with creamy Greek yoghurt. If you have to order one thing and one thing only at Souvla, definitely order this lamb.

souvla hong kong

Having heard so much about them, we tried one of each of the signature souvas – pita bread cones stuffed with chips, herbs, onions and either chicken, pork, goat or soft-shell crab. Despite the fillings occasionally being a little on the stingy side, the flavours were delicious and the pita was again wonderfully fluffy. I think one of these would be the perfect late night snack after a few Son of a Guns.

souvla hong kong

Once we’d found that second stomach, our first dessert was a bowl of Loukoumades – a form of Greek doughnuts, smothered in syrup and cinnamon, sprinkled with walnuts and served on a bed of yoghurt. Despite being deep-fried and probably the least healthy thing we’d eaten so far, they still seemed lovely and light.

souvla hong kong

The Golden Greek Time, a play on Australia’s popular ice cream dessert, the Golden Gaytime, was quite possibly the best thing I’ve eaten in a long time. A ball of vanilla and chocolate ice cream, made with mastic, to achieve that chewy texture present in Greek ice cream, was encased in honey-nut cornflakes, served with salted caramel sauce and a broken Crunchie bar. Need I say more?!

Including a round of cocktails and a fairly expensive bottle of delicious Pinot Noir, the bill amounted to $800 a head, including a tip (service charge is not included). It’s not a cheap meal (if you eat as much as we did), but you will certainly leave feeling full to the brim and eager to return soon for another helping of tender lamb and Golden Greek Time…

Souvla

1/F, Ho Lee Commercial Building
40 D’Aguilar Street
Central
Hong Kong

Tel: +852 2522 1823 or Text: +852 9285 8846

www.conceptcreations.hk

Tags: , , , , , , , , , , , , , , , , , , , , ,

Eastside Tavern

8 Jul

the dim sum diaries hong kong

eastside tavern hong kong

Shore Hospitality is on a roll at the moment. Not long after contracting tapas fever with the opening of Pico, the group has now brought us Eastside Tavern, a New York style gastropub and sports bar where patrons can ‘eat, drink [and] play’.

eastside tavern hong kong

Eastside Tavern is in fact located in the same building as Pico, with an open front overlooking busy Mody Road. It is a huge space, seating up to 120 diners looking for a casual meal or happy hour drinks (the bar prides itself on stocking 18 craft-style beers from around the world). The décor resembles a lofty warehouse, with bare wooden tables, high ceilings and raw, unfinished touches. At the back of the space is a games’ room complete with electronic dart boards, a pool table and a soon-to-come foosball table; perfect for boys who will always be boys.

The menu is…shall we say….not exactly light. It ranges from pizzas to burgers to homemade pies, to perhaps the odd salad here and there. It is man food. It is American food. It is true comfort food.

eastside tavern hong kong

We began with the spiced cracklin’ pork belly – incredibly tender cubes of satisfyingly crispy pig, generously smeared in Chef Sammy Flores’ homemade hickory-smoked barbecue sauce, giving the perfect balance between sweet and salty.

eastside tavern hong kong

Next up, the crab cakes served with homemade roast garlic aioli were also delicious, packing a bountiful amount of fresh crabmeat, without all the unnecessary additions that are usually included to bulk them up.

eastside tavern hong kong

The Serrano, fig and Persian feta salad, apparently one of Sammy’s favourites, was light and refreshing, ideal for these hot summer days. The sweet figs were incredibly ripe, perfectly contrasting against the super salty yet wonderfully soft Serrano ham and chunks of feta.

eastside tavern hong kongObviously any good American bar can and should be judged on its burger, and I think EST’s burger would definitely pass the test of a good American bar. The patty was cooked to juicy perfection, topped with gherkins, melted cheese and tomatoes, encased in a soft, fluffy (perhaps a tad gigantic) bun, which altogether carried a smoky flavour guaranteed to satiate any intense burger craving. To make it even better, a tower of hand-cut wedges perched temptingly beside it. For some reason I always feel that chips that still carry their skin are more healthy than those that don’t; yes this is obviously complete nonsense, but please just humour me a little!

eastside tavern hong kong

Following manager Jose’s recommendation, we saved space for a slice of black forest pizza (and took the rest home in a doggy bag, of course!). The base was neither too thin nor too thick and was loaded with wild mushrooms, spinach, pine nuts and shaved Parmesan, resulting in an almost healthy, wonderfully earthy-flavoured pizza.

eastside tavern hong kong

eastside tavern hong kong

In true New York style fashion, Eastside Tavern prides itself on its desserts. There isn’t currently a dessert menu per se, as it varies daily from one classic to another, but it seems to be a case of ‘ask and you shall receive’ – within reason. We tried the daily dessert of baked NY cheesecake, served with vanilla bean ice cream and red berry compote. It was light and fluffy, yet a little too sweet for me. The banoffee pie had perfect biscuity base and the right balance of banana, cream and toffee, yet, contrary to the cheesecake, it actually could have been a little sweeter!

Prices at Eastside Tavern hover around the $100 mark for starters, and $150-200 mark for mains. It is a fun space, with good service and a great atmosphere, where one can while away a few hours eating and drinking oneself into a comfortable food coma.

Shore Hospitality’s mission to make its mark in TST does not stop at Pico and Eastside Tavern… HK fave The Salted Pig will soon be sharing its piggy love with Kowlooners as it is set to open a second location in Knutsford Terrace this summer. What else can this group do?

Eastside Tavern

Shop 29, G/F, Empire Centre
68 Mody Road
Tsim Sha Tsui East
Kowloon
Hong Kong

Tel: +852 2367 8770

eastsidetavern.com.hk

Tags: , , , , , , , , , , , , , , , , ,

Something Fresh

11 Jun

something fresh hong kong

Without generalising too much, nor aiming to insult too many people, the average Hongkonger I know is lazy. With so many restaurants within walking distance of pretty much anywhere, why would you not go out for dinner most nights? Or, if you do fancy a cosy night on the sofa, almost every restaurant will deliver, so why not order in? Unless you’re cooking for two or more people, supermarket shopping is painfully expensive (oh, how I miss Sainsbury’s), so surely it’s easier and cheaper to eat out/order in, right? Born out of three friends’ desire to encourage better eating habits in Hong Kong, Something Fresh has emerged with the hope of changing this mentality.

Something Fresh’s founder, Shawn, believes that “a fresh and healthy meal is something that people deserve every day, not just once in a while when time permits.” Therefore, similar to the tried, tested and of course much loved Secret Ingredient, Something Fresh will deliver you the ingredients washed, weighed and chopped, ready to make simple, delicious and healthy recipes in minutes. Something Fresh’s recipes are all vegetarian, vegan and many are gluten-free. If you’re a carnivore like me then don’t be put off by this; I don’t know how they do it, but the team behind Something Fresh manages to make vegetarian food exciting as well as super tasty.

I had the pleasure of trying out not one, not two, but four Something Fresh recipes on multiple evenings; when the fourth meal was over I was devastated and very nearly went online to book another Something Fresh delivery.

something fresh hong kong

The first meal I made was probably my favourite of the four: Mexican Flautas with Roasted Tomato Chipotle Salsa. Imagine crumbly feta, ripe avocado, crunchy sunflower seeds and crisp red pepper wrapped in a gently pan-fried tortilla. The whole process from when I received the delivery to when I devoured my ‘flautas’ took no more than 10 minutes and was effortlessly simple. Served alongside a satisfyingly fiery chipotle salsa, this was the perfect Sunday night dinner.

something fresh hong kong

something fresh hong kong

Other dishes I tried included chilli basil tofu with straw mushrooms, curried quinoa with roasted cauliflower and peas, and chickpea pancakes with avocado cilantro salsa. Each dish was designed to impress even the most vegetable-fearing individual, and each took a maximum of 20 minutes to cook and serve.

something fresh hong kong

Even if you’re a complete novice in the kitchen, the recipe card will guide you through each step. Ingredients are individually packaged and marked with a letter that corresponds to each step in the recipe, making it impossible not to be able to follow.

I am by no means a master chef, yet I have been cooking since a young age and love experimenting in the kitchen, or following complicated recipe books to create something truly delicious. Admittedly, for me, having everything pre-chopped and ready to go does take a little bit of the excitement out of cooking. At the same time, I am ashamed to admit that sadly, in Hong Kong, the process of cooking often feels more like a chore than a pleasure, so at times like these, to have someone do the hard work for me every so often and yet still be able to create something that makes my taste buds dance in contentment is certainly a bit of a blessing; Something Fresh offers a refreshing reminder that cooking needn’t be seen as a chore.

I believe it is due to the team at Something Fresh being of Indian descent, that each dish I tried featured chilli somewhere in the recipe. For me, the dishes carried the perfect level of heat, yet those who can’t handle their spice may need to slightly adapt the recipe to suit their tolerance level.

At the moment Something Fresh only offers main courses, yet I have heard that there are plans in store to create starters as well as desserts. Recipes change on the website every two weeks, with a choice of six delicious meals to choose from, and prices range from $150-$185 for two people. There’s no need to wander the supermarket aisles for hours wondering what to have for dinner; just go online, select your dish and delivery time, and you’ll have a tasty, healthy dish to impress your dinner guest in no time!

www.somethingfresh.com.hk

Tags: , , , , , , ,

Burger Box wtc

29 May

the dim sum diaries hong kong

burger box wtc hong kong

There are days when the only thing I need is a big, fat, juicy burger. Admittedly, for me, these days don’t come too often, but when I crave a burger, I really crave a burger. Burger Box, the ever-popular little kiosk at Central’s Pier 7, has now opened as an actual restaurant in Causeway Bay, serving up all kinds of big, fat, juicy burgers to satisfy even the strongest burger cravings.

burger box hong kong

Claiming to serve ‘the best burgers in town’ (a pretty big claim if you ask me), Burger Box wtc is a big, bright space. It’s by no means a fancy restaurant, yet its bright red walls and vibrant photos are definitely inviting.

Burger choices range from the classic to the slightly more quirky foie gras aioli burger, with veggie options for those confused individuals of course.

Opting for three different burgers between the three of us, we started with a cheddar cheese burger. Although the patty was a little overcooked and rather on the dry side, the quality of meat was evidently high and it packed a lot of flavour.

burger box wtc hong kong

I have recently discovered my deep penchant for the foie gras burger, having enjoyed the ones at 22 Ships, Stone Nullah Tavern, and most recently at Common Room. Unfortunately I can’t say I was equally as impressed by Burger Box’s version. Here, the foie gras comes in the form of an aioli, which I found a little on the mild side and was masked by the meaty burger (which was again a little dry).

burger box wtc hong kong

The winning burger, in my humble opinion, was the teriyaki shitake mushroom burger. Although for some, the teriyaki sauce was a little too rich, I loved it and it helped to keep the beef patty nice and juicy.

burger box wtc hong kong

Although Burger Box wtc should obviously be visited for its burgers, let us never forget about the fries. The spicy fries, generously sprinkled in chilli powder, were delicious, but nothing beats a good helping of truffle fries… perhaps not even the burgers!

Service is good and prices are even better, starting at $45 for a burger, $68 for a combo with fries and a soft drink, or $98 including a trip to the salad bar. Wash all the above down with a refreshing glass (or two) of Somersby apple cider and you may just have the perfect evening. Does Burger Box wtc serve the best burgers in town? Perhaps not the very, very best, but nobody’s perfect.

Burger Box wtc

Shop P211A
wtc more
280 Gloucester Road
Causeway Bay
Hong Kong

Tel: +852 2894 8238

Tags: , , , , , ,

Bolaven

27 May

the dim sum diaries hong kong

bolaven hong kong

Southeast Asia is full of delicious produce, yet it is a sad reality that most Southeast Asian countries do not reap the benefits and continue to live in poverty. To see people making a conscious effort to do something about this is really refreshing. Bolaven, a new Indochinese café in Wan Chai, is one example of such an effort.

The owner of Bolaven, Sam Say, was born in Laos, but moved to Canada as a refugee at a young age with his family and has lived in Hong Kong for the past 21 years. Seven years ago, he made the decision to go back to Laos and was outraged by the sheer poverty that consumes his native country. He noticed that the conditions in Southern Laos were perfect for farming: there’s plenty of rain, a cool climate, volcanic, nutrient-rich soil, yet there wasn’t the know-how in local farmers to make a success of it and lift them out of poverty.

Sam therefore decided to set up Bolaven Farms, a 67-hectare coffee plantation, whose main aim is to teach local people to become successful coffee farmers, so that within two to three years, these people can become landowners and even set up their own farms, thus spreading the know-how all over the country in an attempt to alleviate extreme poverty.

The restaurant in Wan Chai is a very casual, brightly lit canteen sort of place. Photos of smiling Laotian kids adorn the walls, whilst the word Laos is continuously painted across the counter in big, bright letters, reminding the customers of the story behind the place.

So, the story is heart-warming, but is the food? Having met Sam a week prior to my trip to Bolaven and heard his fascinating story, I had high hopes that his Indochinese cuisine would be equally as remarkable, but unfortunately I left feeling a little underwhelmed.

bolaven hong kong

We began with the Million Elephant Larb, a minced pork salad served with lettuce. This is normally one of my favourite Southeast Asian dishes, yet this one lacked flavour and the portion size was upsettingly small. Had there been a little more chilli and a squeeze more lime, plus perhaps double the quantity, this dish would have won our hearts.

bolaven hong kong

The BBQ pork rice paper rolls were unfortunately rather bland and had a homemade quality to them that you would not expect from a restaurant specialising in Indochinese cuisine.

bolaven hong kong Out of the starters, the grilled beef salad fared much better, even though some pieces of beef were a little on the chewy side. The fresh flavours were much more prominent here, however, intensified by the slices of red onion.

bolaven hong kong

If you have to order one dish and one dish only at Bolaven, definitely make it the pho with beef shank, beef tenderloin and Vietnamese sausage. Where the first two dishes were lacking in flavour, this pho absolutely made up for it. The broth was wonderfully flavoursome, suggesting it had been simmering for hours, and the meat was lovely and tender.

bolaven hong kong

Despite not really reflecting its name, the spaghetti tom yum goong also hit a high note for us. Having asked for it extra spicy, this dish was full of flavour and carried a decent punch. Perhaps the extra spice outweighed the tom yum flavour, however, as there was no hint of sourness normally associated with a tom yum, yet if we ignored the name, it was tasty either way!

bolaven hong kongFor dessert, the banofee in a cup sounded too good to resist. Unfortunately, however, although the banana, toffee and cream ratio worked, the biscuity crumble seemed like it had been subjected to the affects of Hong Kong’s humidity: it was soggy and lacked that satisfying crunch.

bolaven hong kong

Of course Bolaven sells coffee from the Laotian farm, either by the cup or by the bag. Not being a coffee person myself, I can’t comment on this, although I have heard good things about it.

Prices at Bolaven were a little surprising for what it was, with the total bill amounting to around $550 – quite a lot given the canteen-like setting and supposedly street food. I debated whether to give Bolaven an ‘ooh’ or an ‘oooh’ rating, and decided on the latter, due to the fact that Bolaven has the right idea to be a success, backed by the touching story behind it. In truth there are still a few missing pieces to allow this place to stick around, yet I really hope the kinks can be ironed out to give it a chance to succeed and simultaneously help the Laotian people.

Bolaven

G/F, 239A Jaffe Road
Wan Chai
Hong Kong

Tel: +852 2555 2603

Facebook page

Tags: , , , , , , , , , , , , ,

← Older Entries

Follow

Get every new post delivered to your Inbox.

Join 3,862 other followers