Tag Archives: curry

Sawali Club

30 Aug

the dim sum diaries hong kong

 

 

Sawali Club Hong KongWe all know the phrase “don’t judge a book by its cover.” Much the same can be said about restaurants; what might not be the finest, fanciest-looking establishment could still serve up surprisingly delicious fare. Nowhere is this truer than in Hong Kong, where hidden private kitchens in non-descript buildings, with unsightly décor and awful service offer feasts you are unlikely to forget. Sawali Club, a Thai ‘members only’ (not really) restaurant (of sorts) on the second floor of a commercial building in Wan Chai, is one such example.

Sawali Club Hong Kong

The restaurant, run by sweet little Thai ladies (expect to battle with a strong language barrier), spans over three rooms that were perhaps once upon a time someone’s flat. Fold-up tables and stackable chairs cover all available space, so as to seat as many diners as possible in one night; you will get to know neighbouring diners more than you’d like to and will definitely partake in a shouting match in order to make yourself heard. As I said, there is nothing the least bit fancy about Sawali Club, yet its charm shines out from every one of its dirty, flaking, yellow walls.

Food, from the overwhelmingly large menu, comes in no particular order – you may get mains before your starters and rice long before your curries; if you want to start with dessert, I’m sure even this wouldn’t be frowned upon. According to various sources, Sawali Club generally uses a lot of MSG. Thai food is tasty enough as it is and I was pretty keen on actually getting some sleep that night, so a quick word with the only English-speaking waitress and MSG was off our menu.

Sawali Club Hong Kong

Our first dish was a beef red curry, which was perfectly flavoured and carried a good level of spice. However, whilst I was lucky with my pieces of meat, others encountered nasty bits of gristle that somewhat lessened the enjoyment.

Sawali Club Hong Kong

Plates of Thai-style morning glory and chicken with cashew nuts, two universal favourite dishes, were as good as we had hoped, without being laced with far too much oil.

Sawali Club Hong Kong

The charcoal-grilled pork neck, despite not looking too appetising, was a winner. The thinly sliced, super tender pieces of meat had a subtle smoky flavour and were even better when dipped in the chilli soy sauce. The chicken satay also proved popular, both for the generous, tender chunks of chicken and the sweet, creamy peanut sauce, of which there was sadly not enough.

Sawali Club Hong Kong

Out of the three salads we tried – squid, green mango and pomelo – the latter was by far the best, offering the perfect contrast of sweet versus spicy and juicy versus crunchy that amazed us all. It was without question one of the best pomelo salads I have ever tasted.

Sawali Club Hong Kong

Despite receiving looks of disgust from the boys when we ordered, the fried tofu with basil and chilli impressed even them. Under the crisp outer layer of tofu was a beautiful, silky interior that absorbed all the delicious flavours of the dish.

Sawali Club Hong Kong

The deep-fried soft-shell crab, for being the most expensive dish on the menu, seemed slightly stingy a portion, once you’d delved under the piles of crispy garlic, chilli and basil leaves. Get in there quick, as if you can actually claim one of the few pieces of crab, you definitely won’t regret it.

Sawali Club Hong Kong

My favourite dish of the night was the fried yellow curry with prawns. The sauce, thickened with egg, was deliciously rich and creamy, loaded with giant, perfectly bouncy prawns. Despite having had more than my fair share, it was impossible to resist scooping up spoonful after spoonful of the delicious sauce straight from the bowl.

Sawali Club Hong Kong

Amongst other less appealing options, dessert was either mango sticky rice, or mango sticky rice birthday cake… Unfortunately we had no birthdays around the table, but we didn’t let this get in the way of our fun; the lights were dimmed, music started blaring and our lovely waitresses began to serenade our ‘birthday girl’ with a hilarious rendition of Thai style Happy Birthday. Taste-wise, it was no more special than the next mango sticky rice, but it was definitely worth pretending it was someone’s birthday just to see this show!

For a ridiculous amount of food and several large bottles of beer (there is no corkage on BYO wine), we each paid a mere $200. Aside from our helpful English-speaking waitress and the ‘birthday’ entertainment, service can only be described as terrible. I can’t help but think, however, that this is all part of the experience at Sawali Club, an experience that I wouldn’t object to trying again.

Sawali Club

2/F, Wing Cheong Building
18-20 Hennessy Road
Wan Chai
Hong Kong

Tel: +852 2811 2360

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

Fatty Crab

27 Jun

the dim sum diaries hong kong

 

 

fatty crab hong kongHong Kong foodies cannot help but be drawn in by the latest fashionable restaurant brought over from New York or London. You all saw the excitement in the air when Boqueria and Motorino opened. Now we have Fatty Crab, an uber cool New York restaurant that has just set up camp on Old Bailey Street, taking over the space of not one, but two restaurants.

The entrance opens on to a huge dimly lit bar, where you can have a cocktail whilst you wait for your table to be ready; given Fatty Crab’s no reservation policy and inevitable popularity, this bar is definitely a necessity. The Drug Mule and the Far East Gimlet were particularly noteworthy, although I was quite intrigued by the Prison Sex…

Keep walking and you will pass a raw food station before u-turning on yourself to the restaurant proper, artfully designed by Candace Campos (the amazing designer also behind Heirloom, MANA! and Tate). There’s a rustic, grungy feel to the space, with stone walls littered with colourful graffiti and old Chinese newspapers. Old school hip-hop tunes are blasted out of speakers to complete the cool, chilled out vibe that you will sense throughout your meal. 

fatty crab hong kong

The menu, which offers Southeast Asian inspired food with an interesting, funky twist, is divided into ‘raw’, ‘skinny’ and ‘fatty’. Our super friendly and helpful waiter, Chase, suggested that we should try one from each of the first two, followed by two from the ‘fatty section’. We therefore began with a plate of snapper crudo. After one mouthful we both looked up at each other, wide-eyed, without even needing to utter a word to communicate how delicious we both thought it was. Tender chunks of snapper were doused in a creamy chilli coconut milk with crispy shallots – kind of like an Asian ceviche. Apparently we managed to get the last snapper of the night, and I am seriously glad we did.

fatty crab hong kong

Somehow categorised under ‘skinny’, the fatty sliders were wonderfully juicy. The overriding flavour of the beef was pepper, yet somehow this worked, without being too overpowering. To quote a wise friend, “it’s like an orchestra; usually pepper is part of the orchestra and rarely gets to do a solo performance, but here he does.” Interesting way of looking at it, yet strangely fitting. 

fatty crab hong kong

Moving onto the ‘fatty’ dishes, one of the absolute stars of the night was the watermelon pickle with crispy pork. Everyone raves about this dish and I can now understand why. The crispy pork is incredibly tender and melts in the mouth, beautifully paired with sweet, pickled watermelon, bitter Thai basil and fresh, crunchy spring onions. It was the perfect marriage on a plate.

fatty crab hong kong

Finally, the Nasi lemak – chicken curry with coconut rice and a slow poached egg – was not necessarily our favourite dish of the night, but that is probably only because the other dishes were so spectacular! The flavours of the rich, creamy curry sauce, crunchy peanuts and Indonesian vegetable sides worked well together (except for those nasty little fish that I’ve never been a fan of). My only suggestion is that it could have been a little spicier. 

fatty crab hong kong

We finished this feast, as recommended by Chase, with a warm chocolate cake with coconut cream. Without the molten centre of a chocolate fondant, this cake had the perfect gooey consistency, bathed in a hazelnut sauce, crème Anglaise and incredible coconut cream. It was so amazing I had to hide it with my napkin to stop me from finishing it all after so much food!

Service throughout the meal was outstanding. I am a very indecisive orderer and often request the waiter’s personal opinion. Far too many times in Hong Kong you get a completely useless answer that makes you wonder why you bothered asking at all. At Fatty Crab, however, our waiter was able to give in depth descriptions of the dishes and personal opinions of which dishes would complement each other. It’s times like these, particularly in restaurants with no service charge, such as this one, that make you want to tip generously. The total bill for the two of us, including cocktails and Prosecco, came to $500 each, which was considerably less than I had anticipated and gives me even more reason to want to go back and try the restaurant’s namesake…and soon!

Fatty Crab

11-13 Old Bailey Street
Central
Hong Kong

Tel: +852 2521 2033

www.fattycrab.com

Tags: , , , , , , , ,

Merah Putih, Bali

24 Jun

 

the dim sum diaries hong kong

 

merah putih baliWhenever I travel to a different country, I insist on consuming a fair share of that country’s cuisine, often refusing to eat anything but that particular cuisine. Thus, on a recent trip to Bali, when advised to try the island’s newest Mexican restaurant, I scowled at the idea and opted instead to try the island’s newest Indonesian restaurant, Merah Putih.

Bar the odd warung, along Seminyak’s Jalan Petitenget, you’ll struggle to find many Indonesian restaurants, particularly fine dining ones. Merah Putih, named after the colours of the Indonesian flag, has therefore arrived to fill this void and give those craving some authenticity a truly satisfying experience.

From the moment you arrive at Merah Putih, prepare to be wowed. The space is absolutely beautiful, with tall cathedral-esque pillars, giant palm trees and waterfalls; take it all in, pick your jaw up off the floor and let the incredibly friendly staff guide you to your seat. Not only is it designed to look beautiful, but the restaurant is actually its own little ecosystem; the tall pillars collect rainwater, which is then recycled and very little is wasted. It’s little details like this that British owner Jasper Manifold took into consideration so that even on the rainiest of Bali days, Merah Putih still delivers the same uniquely wonderful evening.

merah putih bali

Before getting carried away on the food order, I implore you to check out the cocktail list and be wowed once more. You can go boring and classic if you like…or you can have a Ginger Flower Martini or a Daun Jeruk and enjoy the fact that you’re on holiday in paradise.

Merah Putih’s menu is split into small plates and large plates, each of which are further divided into traditional and modern Indonesian dishes, all designed for sharing; just the way I like to eat.

merah putih bali

From the traditional small plates section, we began with a serving of deep-fried soft-shell crab topped with sliced chillies. Not only were the portions of crab generously sized, but they were also perfectly crispy and full of flavour.

merah putih bali

It was the dish from the modern small plates section that really wowed us however – Padang beef shin ‘bak pao.’ Imagine a soft steamed bun encasing tender, rich beef rendang, crunchy shallots and green sambal, and you will have yourself the most amazing parcel of joy. I was sad when it ended and was very close to demanding a second helping, before realising that if these were only the small plates, the large plates were sure to amaze us just as much, if not more…

merah putih bali

Amaze us is precisely what they did. On the modern side, the Balinese suckling pig served with long bean ‘kalasan’ and crispy skin was as tender and as comforting as could be. The flavours were bold yet still maintained an element of traditional Balinese style.

merah putih bali Words cannot begin to describe how delicious the Sulawesi prawn, squid and snapper curry was – from the traditional large plates section. The seafood was exceptionally fresh and tender, doused in a fragrant coconut curry sauce that packed a satisfying punch.

merah putih bali

A side of nasi goreng was not the size of your average side dish; it was enormous, enough to feed a small family! I know this is a very bold statement, but this nasi goreng was also quite possibly the best nasi goreng I have ever tasted. For those who know my feelings about the HKFC’s version, I think Merah Putih could certainly teach them a thing or two.

merah putih bali

The dessert menu offers ‘amuse desserts’. I took this to mean that, as they are smaller in size, no matter how full you are, it is possible to have at least one each and not be considered a fatty. We therefore shared the Kue Lapis and the Coklat Rokok. The former was a spiced layer cake with ginger crème brûlée and poached pears, whilst the latter was a warm, gooey chocolate cake served with peanut butter ice cream and a chocolate wafer. Do I even need to tell you how delicious they both were? Just take my word for it.

Service was utterly faultless during the whole meal, further enhancing the overall experience. The total bill, including drinks, came to IDR1,200,000 – the equivalent of about HKD600 each – a lot less than it would have been if the same restaurant with the same outstanding food, service and ambience were located in Hong Kong. I will most certainly be back for more of Merah Putih’s treats on my next trip to Bali.

Merah Putih

Jalan Petitenget No. 100x
Kerobokan
Denpasar
Bali
Indonesia 80361

Tel: (0361) 8465950

www.merahputihbali.com

 

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

The Great Indian Kebab Factory

5 Apr

the dim sum diaries hong kong

the great indian kebab factory hong kong

When I was asked if I wanted to go for dinner at The Great Indian Kebab Factory, I knew I simply had to try it; I thought it could either be truly awful, or it could be pleasantly surprising. Thankfully it was the latter.

the great indian kebab factory hong kong

I, quite wrongly, associate the word ‘kebab’ mainly with Ebeneezer’s, which, perhaps again quite wrongly(?), is somewhere I would never set foot in, no matter how many jelly shots I’d consumed at Al’s Diner (OK, maybe that’s a slight exaggeration – maybe after a few). The Great Indian Kebab Factory (hereby referred to as TGIKF), however, is incomparable to that god-awful place; it is sophisticated and charming, with rich purple velvet chairs and elegant chandeliers. It is spacious and inviting, setting the scene for an enjoyable, leisurely meal.

TGIKF’s food is contemporary Indian, with a strong focus on kebabs, of course. There is an a la carte menu, but I strongly recommend trying the 11-course set menu, which changes every fortnight.

Our feast began rather unusually, with a salad consisting of cucumber, lettuce, watermelon and pineapple, served with an interesting strawberry and mustard dressing – a curious yet refreshing start to the meal.

the great indian kebab factory hong kong

Following this came three test tube shots of lassi – strawberry, mango and original. Without being overly filling and heavy, as I sometimes find lassis to be, these were wonderfully creamy, cleansing the palate in preparation for the myriad of kebabs to follow.

the great indian kebab factory hong kong

the great indian kebab factory hong kong

These kebabs, which are technically only a starter, are served individually to each diner, with the promise of unlimited further helpings should you be particularly fond of any (or all) of them.  On this occasion, having chosen the non-vegetarian menu, they consisted of red bean and mint kebab (amazing, light and very delicate in flavour), Peshwari chicken tikka (just as it should be, with an unexpected fiery kick), peri-peri fish (wonderfully flaky, and again satisfyingly spicy), garlic and bell pepper prawns (fresh and heavily loaded with spicy ginger), paneer tikka (light, delicate and moreishly smooth), and last but not least a minced lamb seekh kebab (so good I had to have two of these).

the great indian kebab factory hong kong

Try, if you can, not to get too excited and over-order on the kebabs; after all this, there is curry! Butter chicken curry to be precise – creamy, delicious butter chicken curry that explodes with the rich flavours of cinnamon and cardamom. Served alongside this is a gloriously warming dhal, fluffy vegetable rice and a selection of freshly baked naan bread. Again, these are served directly on your plate by the timid yet friendly waitresses, who are ready to serve you second helpings to your heart’s content.

the great indian kebab factory hong kong

I warn you again not to get too excited, as the masala chai gelato is not something you want to miss out on. The other dessert of TGIKF Bengali garam rosoguilla (a cottage cheese dumpling soaked in saffron syrup) was not for me, given it’s slightly rubbery consistency, but I could certainly have had two (or three) helpings of the creamy, intensely flavoured gelato.

The 11-course set menu costs a mere $268. Add on wine and/or one of TGIKF’s exciting cocktails (try the ‘Slumdog M’ or the tamarind margarita), and expect to pay around the $400 mark. Service wasn’t remarkable, but neither was it bad. The only thing we found bizarre was how a place that served such delicious food for an affordable price was so empty. Perhaps people don’t know about it yet, or perhaps people aren’t sure about the name, but seriously, please don’t be put off by the name; this is definitely no Ebeneezer’s!

The Great Indian Kebab Factory

19/F, Wellington Place – M88
2-8 Wellington Street
Central
Hong Kong

(Also at Shop 202, Miramar Shopping Centre, 102 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong)

Tel: +852 2810 7000 (Central)
Tel: +852 2317 7008 (Kowloon)

www.thegreatindiankebabfactory.com

Tags: , , , , , , ,

Tamarind

12 Nov

 

 

tamarind hong kong

I was always a little bit confused by the concept behind Italian and Indian restaurant Duetto. Take away the Italian chef, replace him with Thai chef Amoo and you now have Tamarind, serving Thai, Vietnamese and Indian cuisine.

The same great space in the Sun Hung Kai Centre has been revamped to provide an elegant, minimalist design with neutral, earthy colours. The main highlight, however, is Tamarind’s sprawling terrace with a gorgeous view of Kowloon. Now that evenings are cooler so that it is actually possible to sit outside without getting disgustingly sweaty, this terrace is clearly the place to be; there was barely an empty table on the night we went.

Still leading the Indian kitchen is Chef Ravilal Bhandari, who has been working in the same kitchen for 15 years. You can take the chef out of India, but you can certainly not take India out of Chef Bhandari; both he and his food are so authentic that, despite having lived here for so long, he can barely speak a word of English, let alone Cantonese, and gets by mostly in his native language.

tamarind hong kong

Our meal began in the streets of India with a Pani Poori Trio: little crispy puffs with a spiced potato filling, served beautifully atop shot glasses with three flavours of water – beetroot, tamarind and mint. The water is poured into its respective puff, completely altering the flavour of each one and making a really delightful treat; I can understand why this is such a popular street food in India.

tamarind hong kong

The grilled pork neck was wonderfully tender and had a lovely smoky flavour. It was tasty on its own, yet the spicy tamarind sauce it was served with made it even better. This sauce is Chef Amoo’s family recipe and consists of a blend of ground toasted rice, chilli and tamarind, amongst other things, creating an incredible medley of sweet, spicy and sour flavours.

tamarind hong kong

Chef Bhandari executed his salmon tandoori perfectly, making it beautifully tender and light. Marinated in a blend of yoghurt, dill, fennel, honey and mustard, it had a lovely delicate sweet glaze that enhanced the fresh flavours of the fish.

tamarind hong kong

Looking at the menu, the Tamarind fish is perhaps not something I would normally order. Having now tried it, however, I would order it every time. The black cod is marinated overnight in tamarind sauce, coconut sugar and fish sauce, allowing the sweet and sour flavours to fully infuse into the fish. It had a lovely crispy outer layer that gave way to super tender and delicious flesh beneath, served alongside fluffy, aromatic garlic rice.

tamarind hong kong

Apparently one of the must-try dishes was the stir-fried tiger prawn in egg cream curry sauce, and I wholeheartedly concur. When raw, the prawn measures the length of two hands. When cooked it was about the size of my fist – probably the biggest prawn I have ever seen. It was amazingly tender and fresh, bathed in a delicious and flavoursome curry sauce, made with beaten eggs to make it smoother. I could have eaten this sauce on its own with a spoon.

tamarind hong kong

The beef brisket with lemongrass yellow curry, a Vietnamese take on the regular beef brisket curry, was a very interesting combination of flavours and textures. Each component of the curry was served separately: curry sauce, chunks of lightly battered beef and baguette for dipping. While the texture of the beef was spot on, combined with the sauce it was a little too salty for my liking.

tamarind hong kong

To end on a (very) sweet note, we were served a plate of Jalebi. These traditional Indian treats are not actually on the menu, and need to be pre-ordered. Fortunately for us, another table had put in an order so they had all the ingredients ready for us. They pretty much consist of thin coils of deep-fried batter soaked in sugar syrup and sprinkled with saffron strands, yet even something so simple was hard to resist.

Prices are very reasonable, with starters from $48 and mains between $68 and $200. Apart from slightly confused service, Tamarind has all the right tools in place to be a success, and in fact it appears to already have a very loyal following of Indian clientele, further supporting the fact that the food is as authentic as it gets. If you’re craving tandoori, Thai green curry and beef pho all in one night then definitely look no further than Tamarind.

Tamarind

2/F, Sun Hung Kai Centre
30 Harbour Road
Wan Chai
Hong Kong

Tel: +852 2827 7777

 

 

 

 

Tags: , , , , , , , , ,

Lucy’s

24 Sep Lucy's stanley hong kong

 

 

Lucy's stanley hong kong

The last time I went to Lucy’s was for a friend’s ‘tarts and vicars’ themed 18th birthday party all of ten years ago. I had no idea if it still existed, nor any recollection of what the food was like (or indeed if I had even eaten any food!), so I was very intrigued to go back to see if the praises I had since heard were deserved. I don’t mean to spoil the surprise for the rest of this review, but I can certainly tell you now that it deserves every single praise…and more!

Lucy herself hails from England, and decided to open Lucy’s in Stanley in 1994. Rather than being on the touristy waterfront, Lucy’s is hidden away in the very heart of Stanley Market – not that Stanley Market isn’t touristy of course, but you know what I mean; no tourist ventures there at night after the lights go out!

The brightly painted restaurant, concealed behind lovely potted plants, is reminiscent of a casual European café; the kind you would perhaps expect to find down a back alley of a historic Italian town. (As you can imagine, this fitted in tremendously well with the holiday feeling we were already experiencing from our ‘staycation’ at The Stanley Oriental Hotel, as mentioned in my review of The Boathouse.) It’s a very cute, tiny space that’s packed full most nights. We foolishly thought we could arrive without a reservation and were almost turned away, but thankfully the stars were looking out for us as a couple was just paying.

Our initial plan for the evening was to do a sort of restaurant-crawl, tasting one or two dishes from several restaurants along the waterfront. However, the intrigue of dining at Lucy’s beckoned, so we cut the crawl short after only one restaurant. Unfortunately this meant we had already experienced some sincerely average tapas at Mijas, which is why you might wonder why my meal at Lucy’s was smaller than my usual meals!

Lucy's hong kong

It began with a gorgeous plate of char-grilled squid, spicy chickpeas, chorizo and rocket. The flavours were so fresh, drizzled in a lovely and light lemony dressing, and the squid was cooked to utter perfection, without the slightest hint of chewiness. I loved the contrast of the subtly spicy chorizo, which completed this delicious Mediterranean-style dish.

lucy's stanley hong kong

Next up were some beautiful char-grilled sardines with beetroot, dill and horseradish. Aside from having one too many fiddly little bones that became a touch annoying, the sardines had a wonderful flavour, brought out by the fresh beetroot salad and a generous dollop of horseradish.

lucy's stanley hong kong

It seems we were on a char-grilled frenzy, as for main-course we chose the char-grilled lamb fillets, crispy basmati rice cake, red curry and green beans. Perhaps it was because we had advised our waiter that we were sharing everything, but the lamb arrived when we had only just begun our starters, meaning it was cold by the time we got round to trying it. However, this didn’t make it any less enjoyable, as the lamb was perfectly tender, and the slightly spicy red curry sauce was delicious. The crispy basmati rice cake was unusual but it definitely worked, without detracting too much attention from the meat.

lucy's stanley hong kong

Unsurprisingly, there was no char-grilled dessert option, but we did have an incredible pecan pudding with toffee cream sauce. Think of a sticky toffee pudding; now add crunchy, delicious pecan nuts…and there you have the ultimate indulgence.

Service at Lucy’s is very good, and it made me happy to know that Lucy has not just set up the restaurant and left them to it; she was in the kitchen herself that very night! Prices for food aren’t unreasonable, but add on wine and you’ll probably be paying over $700 a head for a three-course meal; trust me, though, it is 100% worth it – it must be if it’s being going strong for 18 years, something only a handful of restaurants in Hong Kong can admit to…

Lucy’s

64 Stanley Main Street
Stanley
Hong Kong

Tel: +852 2813 9055

Tags: , , , , , , , ,

Kau Kee

20 Aug

 

 

Kau Kee Hong Kong

Kau Kee has been serving beef brisket noodles on Gough Street for over 90 years. I’d be lying if I said I’ve been meaning to go for that long, as that wouldn’t even be possible, but I was long overdue a visit that had been put off for one reason or another for a good 12 months.

After another near-cancelation due to a nasty chest infection, I realised there could be no better cure than a hearty bowl of soup noodles (other than Mummy’s chicken soup of course).

Despite the hour-long queues at lunchtime that stretch the length of Gough Street, we were seated for dinner almost immediately.

As in most of Hong Kong’s noodle shops, at Kau Kee diners are seated alongside other diners, where they slurp their noodles up (literally) within 15 minutes to make room for the next batch of people. With plastic tables and chairs and a floor you wouldn’t dream of putting your bag down on, there is nothing fancy in the slightest about this place.

Although the menu looks long, really it is broken down into three options: beef brisket noodles in soup, curry beef tendon noodles in soup, or dry noodles with oyster sauce, each with the choice of vermicelli, e-fu, flat or rice noodles and of course the option of adding a side dish of Chinese veggies to inject a little goodness to the meal.

Kau Kee Hong Kong

We first shared the curry beef tendon with e-fu noodles in soup and I was instantly blown away. Beef tendon on paper may sound a little difficult to digest, but having been braised for hours, it was incredibly tender so that even the gelatinous bits of gristle melted beautifully in the mouth. The soup base had a comforting spicy kick that definitely tried its best to chase my chest infection away.

Kau Kee Hong Kong

The beef brisket noodles (with flat noodles after our initial choice of rice noodles were sold out) were different to those of other noodle shops in that the broth was clear as opposed to a rich brown colour. Don’t take the colour to mean that it isn’t potently beefy however; the broth, laden with beef brisket, is left to simmer for hours, leaving a complex, aromatic soup base permeated by the rich flavours of the beef. The noodles added a definite egg-like flavour similar to what you get from wanton noodle soup.

Kau Kee Hong Kong

The very simple vegetables were nothing particularly special, but they needed to be ordered to make us feel slightly less unhealthy.

The total bill for two bowls of noodles, two drinks and some veggies came to $117; expensive Hong Kong restaurants need to take a leaf out of Kau Kee’s book! I wouldn’t argue against Kau Kee serving some of the best beef brisket noodles in town, yet I think I would still choose the curry beef tendon noodles; never before have I enjoyed eating tendon quite so much…

Kau Kee

G/F, 21 Gough Street
Central
Hong Kong

 

Tags: , , , , , , ,

Dishoom, London

19 Jul

 

 

Dishoom London

In English films, when a punch is landed, the sound effect is said to be ‘kapow!’ In Bollywood films, the same act is accompanied by the onomatopoeic word ‘dishoom!’ As soon as I knew that this was how Dishoom in Covent Garden got its name, it was even more of a reason to go there.

Dishoom London

Dishoom is based on the Bombay cafés of the 1960s, a trend of all day cafés made popular by Persian immigrants in what was then Bombay. These elegant, airy spaces used to line the streets, but now they number less than 30. The owners of Dishoom therefore wanted to pay homage to these places that appealed to businessmen, students and workers alike, and bring a different side of India to London’s already Indian-saturated culinary scene.

The décor is as you would expect it to be in a Bombay café; high ceilings adorned with wooden fans, ceramic floor tiles, wooden panelling on the walls contrasted with painted bricks and dotted with framed posters and photographs of Bollywood film stars or Indian families. The retro-modern feel is self-proclaimed as ‘faded elegance’. It is inviting, but I must say that even more inviting are the beautiful aromas that emanate from the open kitchen on the first floor; the smell hit me as soon as I entered and immediately excited my taste buds.

Unfortunately, as we were only five, we were unable to book a table (evening bookings require a minimum of six people), although it was hardly a chore to endure a fairly short wait at the downstairs bar drinking Chaijitos (a mojito made with chai-infused rum) and Chilli Martinis while our table became available.

We were advised by our friendly waiter that it would be wise to share four to five small plates (the beauty of Dishoom is that all plates are designed for sharing, keeping evil Food Envy at bay), followed by five mains and four to five breads and sides. What our friendly waiter didn’t warn us, was that despite thinking we were ordering starters followed by mains, everything came all at once, which was a little overwhelming to say the least, especially given the obvious requirement to take photos for all my dear readers.

Dishoom London

Dishoom’s answer to poppadoms came in the form of Far Far, tube-like colourful fried snacks that tasted lovely, yet would have been better as a pre-dinner snack to go with our cocktails, as the other more exciting dishes left the poor Far Far far behind.

Dishoom London

The vegetable samosas were just as they should be: crispy on the outside, soft, crumbly and comforting on the inside, with a solid fiery kick.

Dishoom London

The Pau Bhaji was beautiful: a bowl of gorgeously comforting mashed vegetables in a rich curry sauce, served with fluffy buttered bread. I think I could definitely live off buckets of this.

Dishoom London

Vada Pau is apparently a ‘Bombay obsession’ and I can totally see why. It is a delicious soft potato patty, topped with chutney and encased in a fluffy bun. Although it was difficult to share between five, we managed, and only wished there had been more.

Dishoom London

From the ‘grills’ section of the menu, we tried Mahi Tikka: incredibly succulent chunks of North Atlantic cod that simply melted in the mouth. The coriander and lime marinade brought out the delicate flavour of the fish.

As the rest of us needed meat in our lives, our token veggie friend (everyone has to have one) chose her own main of Mattar Paneer under ‘Ruby Murray’ on the menu: fluffy chunks of paneer cheese bathed in Dishoom’s lovely and comforting curry sauce.

Dishoom London

The Dhaba Chicken, also from the ‘Ruby Murray’ section was delicious, made with amazingly tender chunks of chicken cooked in a thick and gently spiced curry sauce that also served as an incredible dipping sauce for the beautiful garlic naan (complete with large chunks of pungent garlic) and the paper thin Roomali roti.

Dishoom London

A Lamb Biriyani, sealed with pastry in its hot clay pot, was prised open before us to reveal a wonderfully aromatic dish that made even the veggie utter an audible ‘aaaah’. The taste was just as good too, with succulent pieces of lamb and a punchy level of spiciness.

Dishoom London

The Chole Frankie Roll consisted of a lovely and soft home-baked naan bread, stuffed with spiced chickpeas, coriander and chutney to create an exciting and fiery wrap.

Dishoom London

Aside from the naan, roti and the obligatory rice, we also shared a bowl of crispy fried okra, tossed in ‘magic masala’. It was definitely magic.

For cocktails, a bottle of wine and plenty of food, we paid only £26 each (around HKD300). Maybe I’ve got used to Hong Kong prices, but this to me seemed like an absolute bargain. My one complaint is the absurd speediness of the food, but as soon as they uttered the phrase “it’s not fast; it’s dishoom!” I quickly forgave them and realised it was all part of the experience, an experience that I would definitely like to relive on my next trip back to Blighty. Next time I’m going for breakfast, as that Bacon Naan Roll with homemade chilli jam is calling out to me.

Dishoom

12 Upper St Martin’s Lane
Covent Garden
London WC2H 9FB
United Kingdom

Tel: +44 (0)20 7420 9320

www.dishoom.com

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

Seema’s Private Kitchen – From Africa to Asia

3 Apr

There are private kitchens and there are private kitchens. There are the kind that call themselves ‘private’ when really you’re sharing the space with a bunch of people you have never seen before and never wish to see again, and there are the kind where the word ‘private’ actually means private. Seema’s Private Kitchen is of the latter variety, where usually she cooks her meal in her own private home in Mid-Levels. On this occasion, however, as her home was unavailable, Seema brought her incredible private kitchen to us.

Some very good friends of mine have the most amazing flat in the whole of Hong Kong. Perhaps this is a slight exaggeration as I haven’t seen every flat in Hong Kong, but they at least have the most amazing flat out of any of my friends, and it is the perfect place for a dinner party. We have had our share of dinner parties there, but this one managed to blow all the others away (sorry birthday girl, you are a wonderful cook, but I think Seema might be a tad better! Only a tad though, promise!)

Seema’s meal tells the story of her journey ‘From Africa to Asia.’ Born and raised in Nairobi by her Indian parents, Seema then moved to Mumbai after marriage and subsequently settled in Hong Kong. Her mother ran her own cooking school in Nairobi and wrote cookbooks, so the love of food was always embedded within Seema, and she too ran her own cooking classes everywhere she went. In Hong Kong, she holds cooking classes at her home, as well hosting amazing private dinners in which she gives her diners a taste of her travels and experiences.

Pumpkin Soup

To begin, we were presented with pumpkin soup. I love pumpkin soup under any circumstances and this one did not let me down. It was everything a pumpkin soup should be and more: creamy, comforting, and hearty, with an added Seema-style kick that left us scraping our bowls clean and wanting more.

Piri piri shrimps

The Piri-piri shrimps from the Portuguese region of Africa had an eye-watering, peppery kick to them that was balanced by the sweet and fruity chunks of mango. A crunchy salad also complemented the freshness of the prawns.

Goan fish curry

The Goan fish curry, made with meaty chunks of New Zealand sole, was beautifully rich and creamy, spiced with turmeric, coriander seeds, cumin seeds and of course red chilli, and balanced with creamy coconut milk. In one word: delicious.

Dry lamb curry

The dry lamb curry, also I believe from Goa, was even more delicious, if that’s even possible. Marinated in rum and mint, the lamb was so succulent and full of flavour that it had us all fighting for the last piece!

Garlic pilau rice

To bring out the flavour of both the curries, a dish of cardamom-spiced garlic pilau rice was served, with flavours so tasty that it could have served as a dish all on its own.

Pea-stuffed aubergine

A vegetarian side dish of pea-stuffed aubergine was incredible. I heard comments around the table from people saying they normally didn’t like aubergine but adored this one.

Dhal

The dhal was certainly the blandest of all the dishes. This is not to say that we didn’t enjoy it, as actually it was perhaps a blessing to have a more neutral, calming dish to bring our taste buds back to earth after all the other dishes had them dancing like crazy!

Rum and raisin cake

Dessert was a delicious rum and raisin cake with rum butter sauce. Normally this sort of cake doesn’t particularly thrill me, but wonder-chef Seema converted me. It was somehow light at the same time as being rich, and the vanilla-infused sponge was wonderfully soft and moist, even without adding the rum butter sauce. But, trust me, you want that rum butter sauce. I forced myself to finish my slice despite the protests my already-full stomach was giving me.

Seema’s meal at her house costs $500 a head (we paid $450 to host it elsewhere). Agreed it’s not the cheapest meal, but you will walk away full to the brim of delicious food that you’re unlikely to find elsewhere in Hong Kong. The lovely Seema spends two full days sourcing and preparing the food to ensure that every dish is utter perfection and every mouthful clearly represents the passion she so lovingly puts into it.

Contact Seema to enquire about bookings: vsafarispices@gmail.com

Or call +852 9548 5280

Tags: , , , , , ,

The Chinnery

20 Mar

The Chinnery

Dating back to 1963, The Mandarin Oriental hotel is one of the city’s most prominent landmarks, clearly not due to its size but due to its charm, its status, and its pure unyielding elegance. After undergoing inevitable renovations over time, The Chinnery has remained largely unchanged, exuding sophistication that is reminiscent of a private British members’ bar in a long-forgotten era, with comfy leather armchairs, dark wood and glass panelling. The beer is served in tankards, the butter in pewter dishes – it’s touches like this that give a restaurant that extra charm that will relentlessly win my heart.

The Chinnery serves wholesome (very wholesome!) British food such as Bangers and mash, Shepherd’s pie, Roast beef with Yorkshire pudding, and so on. What really stands out, however, and what everyone constantly insists I try there, are the curries. The menu isn’t enormous, and the curry menu in particular is limited to three or four varieties, the aim being to serve the kind of curries that are now in fact considered ‘British’.

Scotch eggs

We started with some starters to share from the ‘snacks’ section of the menu. The Scotch eggs set the standard high. These adorable bite-sized beauties, made with quail’s eggs rather than chicken’s, put my ever-so-slight fear of Scotch eggs to bed; there was no grease present, the egg yolk was still wonderfully soft and the meat was not of the kind where you’d rather not know its origins.

Onion bhaji

The Onion bhaji were utter perfection. Where onion bhaji can sometimes be dripping in oil and it is difficult to discern any flavour other than the oil, these were light and delicate; I would almost say I considered them healthy, but perhaps not quite! I also loved how they were served on a sheet of newspaper, old school style.

Lamb samosas

A wise friend of mine once said that the very best samosas are the kind that can stand up on their own, the 3D kind. The Lamb samosas at The Chinnery fit this description to the letter, and even more importantly, taste divine. The minced lamb is of the highest quality and melts wonderfully in the mouth; the pastry is thin and flaky (again, almost healthy!); and the mint dip that goes with it has a definite awakening kick.

Tandoori chicken

After hearing nothing but positive comments about the curry at The Chinnery, we all opted for this. The Tandoori chicken was succulent and full of flavour. There is always the fear that as tandoori is not bathed in a rich sauce, the chicken can dry out and leave you dissatisfied, but this was far from the truth in this case.

Chicken Tikka Makhani

The Chicken Tikka Makhani had a delicious smoky taste to it amidst the rich creamy sauce and the chicken was tender throughout. I’m not sure of the difference between this and a regular chicken tikka massala, though perhaps it has something to do with this one being a touch spicier.

Lamb Rogan Josh

The Lamb Rogan Josh contained beautifully tender chunks of lamb coated in a rich, aromatic sauce. Rogan Josh is always one of my favourite curries, and this one did not disappoint.

Mini-desserts

Dessert simply was not an option after all this food, although the dessert menu certainly did look appealing. Thankfully the waiters must have sensed my desperate need for something sweet that materialises after every meal and brought us a cute little plate of bite-sized apple crumbles and brownies – a courtesy that I think all restaurants should learn from.

If you hadn’t already registered from my comment above, service at The Chinnery is first-class, and I particularly enjoyed being served by waiters in black tie! Evidently the prices reflect firstly the elegance and sophistication of the restaurant, and secondly its location inside one of the most well known hotel brands in the world, so don’t expect to pay much less than $300 a head without drinks. Another wise friend (I have a few) once told me that The Chinnery is her go-to place for when she’s feeling a little blue and in need of some good quality, pick-me-up food. I can now completely understand this.

The Chinnery

1/F Mandarin Oriental Hotel
5 Connaught Road
Central
Hong Kong

Tel: +852 2825 4009

Tags: , , , , ,

← Older Entries

Follow

Get every new post delivered to your Inbox.

Join 3,858 other followers