Tag Archives: tsim sha tsui

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

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Pico

18 Jun

the dim sum diaries hong kongpico hong kong

The city has gone wild with tapas fever and it looks like it’s still contagious. Shore Hospitality is the latest group to be affected, with the opening of brand new Pico in East TST. From a steakhouse to a pig-centric eatery, a tapas restaurant doesn’t seem like the obvious choice for this hungry restaurant group, but if everyone else can do it, why can’t they?

Once you’ve made the ‘trek’ to East TST, you will find Pico in Empire Centre, just beyond the Intercontinental Grand Stanford. It is a large, unfussy space with rustic wooden tables, patterned tiles and old photos of Spain adorning the walls. Tables and chairs spill out at the back of the restaurant onto an open terrace; it’s not quite Madrid’s Plaza Mayor, but it’s still pleasant and a good spot for people-watching.

pico hong kong

The menu is devised by Jason Black (the brains and chef behind The Salted Pig and Shore), as well as James Black, the new Salted Pig chef (no, there is no relation). It encapsulates almost everything you would expect to find at a tapas restaurant and more, all expertly created by the new restaurant’s head chef Sammy Flores.

pico hong kong

We began our tapas adventure with a plate of 48-month jamón Ibérico, sliced from one of the several legs of ham hanging above the bar. The ham was of the highest quality and dangerously moreish, particularly when served with the delicious baked breadsticks that give the restaurant its name.

pico hong kong Following this came a platter of aliñados – pickled green and black olives, aubergine, carrots, garlic and red peppers. Although the olives and aubergine were tasty, it was the latter three that really impressed. The carrots in particular are so delicious that manager José even claims that they are one of his favourite items on the entire menu.

pico hong kong

The warm octopus salad, a combination of grilled octopus, sliced potatoes, olives and lettuce, was rather disappointing. Although the octopus had a lovely smoky barbecue flavour, it was slightly overcooked and chewy. What’s more, the strong flavour of the olives completely masked the delicious barbecue flavour; personally, I would have preferred a simple pulpo a la gallega.

pico hong kong

Individual portions of mussel and potato soup came next, served in rustic clay bowls. Although it was a little too creamy for me and I couldn’t finish the entire portion, the delicate flavours, enhanced by fragrant oregano, roasted garlic croutons and super fresh mussels, were spot on.

pico hong kong

Pico offers three types of croquetas: ham and cheese, prawn and crab, and pumpkin. The classic ham croquettes were as expected – crisp, salty and delicious, whilst the seafood variety offered an excitingly different alternative. It was only the pumpkin one that disappointed, as the flavour was a little too bland.

pico hong kong

Given the popularity of Jason Black’s bacon-wrapped scallops at The Salted Pig, he has brought this same idea to Pico and given it a Spanish twist – scallops wrapped in Serrano ham. These beauties are lightly cooked on a skewer and served on a sizzling plate to continue cooking tableside, giving them a perfectly bouncy texture and delicious flavour.

pico hong kong

Gambas al ajillo is a must-order dish at any tapas restaurant. Pico’s version offers generously sized, perfectly cooked prawns that are up there amongst the best I’ve had in Hong Kong. A little more garlic wouldn’t go amiss, however, along with a little more oil in which to dip the fresh crusty bread.

pico hong kong

As well as being beautifully presented, Arroz Pico, or paella Valenciana, with a selection of seafood and chicken, was also delicious. The rice was a little overcooked, lacking that satisfying bite, but the authentic flavours and fresh seafood made up for it.

pico hong kong

Although we were bursting at the seams, we were encouraged to try the Solomillo al cabrales – chargrilled beef tenderloin. Served with a whole roasted garlic bulb, sautéed onions and topped with creamy cabrales cheese, this steak was unbelievably tender and full of flavour; in fact probably one of the best steaks I’ve had in a long time.

pico hong kongpico hong kong After cleansing our palates with a deliciously refreshing homemade lemon sorbet, adorably served inside a lemon, we ended the meal on a sweet note (of course), with the quintessential dessert of any tapas joint: churros con chocolate. Despite being a little too crispy without that much-loved soft centre, they still hit the spot and completed a truly delicious meal.

And so, the Shore team have shown us that they, too, can pull off a tapas restaurant with flair. A normal meal here (without over-eating, as we obviously did!) is likely to cost you around $400 per person, without drinks. Whether I would make the ‘trek’ to the dark side just to get my tapas fix is yet to be decided, but perhaps I should just point out that the only reason stopping me from going there again this very evening is my sheer laziness…

Pico

G23-28, G/F, Empire Center
8 Mody Road
Tsim Sha Tsui East
Kowloon
Hong Kong

Tel: +852 2366 8355

picotapaswinebar.com.hk

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Spasso

16 Nov

spasso hong kong

DiVino Group is obviously known for its Wyndham Street restaurants DiVino and Goccia, and of course newbie DiVino Patio in Wan Chai (I’m still dreaming about that burrata…), yet Spasso, one of the group’s two restaurants on the ‘dark side’, has received much less love.

All this is changing, however, as Puglian Chef Antonio Totaro has joined the scene, bringing with him a vast book of experience from working at the highest Michelin-rated restaurant in Southern Italy, Don Alfonso 1890, to cooking for Hollywood stars such as Danny DeVito, Mike Tyson and Monica Bellucci, to working as a private chef for billionaires in the Maldives, Monaco, Moscow and Geneva.

spasso hong kong

Spasso spans 8,500 square feet in Harbour City’s Ocean Centre, including a lovely terrace overlooking the harbour. Inside, the décor is elegant and modern, using clean white shades set against marble and wood. I couldn’t help but notice the fresh fish station where diners can choose their fish before it is carved up in front of them to make gorgeously fresh carpaccio. This is something Chef Antonio insisted on bringing to Spasso, given his Puglian roots.

spasso hong kon

In order to taste as many things as possible on the menu, we were served small tasting portions, so if you’re looking at these photos thinking these dishes would never fill you up, worry not, for the real versions are double the size!

spasso hong kong

The first dish in our feast was a slow-cooked premium Lofeten Island cod fish, served with potatoes, capers and black olives, on a bed of crisp rocket leaves. The flakes of fish were so flavoursome and tender, and due to their rather saline quality, it would be easy to mistake them with Spanish-style bacalao. The contrast of the rich, salty olives and slightly bitter rocket paired with the lovely cod made for an excellent start to the meal.

Making the most of Chef Antonio’s inherent love of seafood, next up was a tuna loin marinated with ginger, lemon and orange zest, served with citrus and peppermint-infused pea purée and roasted beetroot. The wonderful contrasting textures, radiant colours and incredibly fresh flavours completely explain why this is one of the chef’s signature dishes.

spasso hong kong

One of my favourite dishes of the night was the tortelli with burrata cheese. The handmade pasta was the perfect, slightly al dente consistency, bursting full of creamy burrata. A blob of fresh stracciatella di bufala on top was heavenly, whilst a simple drizzle of pesto and cherry tomato sauce served to bring out the delicate flavours. I could have easily gobbled up a whole plate of this.

spasso hong kong

I’m normally a little frightened of sea urchin, yet the chef’s signature sea urchin risotto with Sicilian red prawns and Sicilian orange was divine. It had just the right level of creaminess and the carnaroli rice had the perfect bite to it, topped with a generous lump of melt-in-the-mouth sea urchin and tender little prawns hidden amongst the hearty grains of rice. Flavour-wise, however, it was a little on the bland side, yet nothing that a sprinkling of salt couldn’t fix.

spasso hong kong

The crispy Berkshire breeds Kurobuta slow-roasted pork belly was lovely and comforting. Each bite was beautifully tender, as the juicy meat and fat became one. Served alongside the pork was a sweet pumpkin purée and cannellini beans, all finished with a delicate espresso glaze and a coffee bean to enhance the flavour.

spasso hong kong

Our selection of mini-desserts was a feast for both the eyes and that beloved second stomach: chocolate ice cream cones, tiramisu, chocolate and raspberry tarts, and baked beignets. Despite the fact that we had four desserts each, they were all wonderfully light, particularly the tiramisu, which was strangely yet pleasantly lacking the lady fingers and was only delicately dusted with chocolate and coffee. My absolute favourite, however, was the beignet, which was lovely and crispy on the outside and filled to the brim with delicious vanilla-infused crème pastissière: heavenly.

Prices at Spasso are slightly steeper than the group’s other ventures, with starters from $128 and mains between $168 and $450. Personally I would pick a casual dinner at DiVino Patio over Spasso, yet if a day of shopping in Harbour City leaves you craving some scrumptious Italian food with true and fresh Mediterranean flavours, where you can while away a few hours gazing at our beautiful harbour, then Spasso is definitely worth a try.

Spasso

Shop 403, Level 4, Ocean Centre
Harbour City
17 Canton Road
Tsim Sha Tsui
Hong Kong

Tel: +852 2730 8027

www.divinogroup.com/restaurants/spasso/about-us/

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Papi

3 Oct

papi hong kong

Apart from when I call him Pieman, ‘Papi’ is what I call my dad, so ever since hearing that there was an Italian restaurant called Papi, I knew I must try it to see if I could possibly love it as much as my Pieman. For fear of insulting him, I will say that this could never be possible…but it certainly did come close!

Papi is located in Civic Square, the lovely palm tree-lined alfresco dining area in Elements. The simple, brightly lit space, dotted with tins and jars of authentic Italian condiments, draws in families, friends and businessmen alike, as the menu is designed around the concept of family-style sharing plates under the fitting headings of ‘finger food’ and ‘fork food’, alongside larger plates of pizza, pasta or roasts.

papi hong kong

We began our meal with a delicious fresh burrata cheese served with Italian cherry tomatoes, crisp rocket and a delicious basil dressing. I’ve recently developed a bit of an obsession with burrata (not helped by the incredible one at DiVino Patio!) and this wonderfully creamy serving of cheese definitely did not disappoint.

papi hong kong

Whoever first thought of the combination of Parma ham and melon should be knighted. This is one of my all-time favourites, and Papi’s version, with only the absolute freshest ingredients, was spot on.

papi hong kong

Papi’s homemade focaccia, served straight from the oven, had the perfect fluffy texture, yet it was slightly lacking in flavour. A sprinkle of rock salt over the top would have made it, although it also worked with the delicious rocket dip it came with.

papi hong kong

The deep-fried mixed mushrooms, with a light tempura-style batter encasing gorgeous melt-in-the-mouth mushrooms, may have been the star of the show… or at least one of them. Also served with a lovely rocket dip, I simply could not get enough of these.

papi hong kong

To follow, the homemade pork meatballs were also complete perfection. The pork was wonderfully tender, lean and full of flavour. A sprinkling of slightly bitter fennel seeds complemented the sweet tomato sauce it was bathed in, which also served as the perfect dip for the focaccia.

papi hong kong

Garlic prawns is another of my favourite dishes. Unfortunately these seemed ever so slightly overcooked, causing the texture to be just a touch rubbery. However, the caramelised garlic chips were scrumptious and also worked amazingly with the focaccia.

papi hong kong

Obviously we had to try some of the homemade pasta, so we opted for Papi’s Pici – handmade Tuscan pici in a spicy tomato sauce with garlic chips. With a lovely udon-like texture, this pasta was far too moreish; although I was already near bursting point, and with three courses still to go, I couldn’t resist serving myself a second and third helping. (A good thing to know about Papi is that gluten-free pasta is available upon request.)

papi hong kong

Last but not least of the savouries, we tried the Pizza salsiccia, as it would have been an insult to the chef not to see how his pizzas fared. With a wonderfully thin, crispy base and an exciting mix of mushrooms and Italian sausage, there was little I could fault about this pizza. I even enjoyed it for breakfast the next day (slash three days later…oops.)

papi hong kong

On to desserts, the panna cotta with fresh wild berries was deliciously creamy yet light, flavoured with real vanilla pods. The sharp fresh fruit cut through the sweetness of the panna cotta to create the perfect summer dessert.

papi hong kong

Without beating round the bush, however, the best of the desserts was the Nonna chocolate cake. This amazing mousse-like cake came on a bed of crunchy hazelnuts, sprinkled with chocolate pop rocks and served with hazelnut ice cream. It was absolutely to die for.

Having initially thought that Papi might be the sort of place you only go to either if you work nearby or are shopping in Elements, I’ve realised that it is in fact worth the trip in its own right. The service is good, the prices are fair (‘finger food’ starts at $30, ‘fork food’ at $60, pastas at $98 and pizzas at $128) and the food is delicious. Get over the thought that TST is a million miles away and get over there, even if just for the Nonna cake!

Papi

Shop RO11, Civic Square
3/F Elements Mall
1 Austin Road
West Kowloon
Hong Kong

Tel: +852 2811 2681

www.papi-hk.com

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Chesa

10 Aug

Chesa Hong Kong

I love living in Asia and having the ability to travel to idyllic beaches for long weekends at any time of year. However, being so close to Asia’s paradise does remind me how far away I am from Europe; when living in England, I was lucky enough to be able to escape to Switzerland for a quick ski fix at least every couple of months. Since being here however, I feel light-years away from the cosiness of a ski resort and the warm, comforting Alpine food. Yet the Peninsula’s Chesa might just be the next best thing.

Step into The Peninsula and you feel that long-forgotten elegance of colonial Hong Kong. Step into Chesa and you’re not only stepping back in time, but also travelling 6,000 miles deep into the Alps.

Swiss Restaurant Chesa, which is designed to look like a Swiss chalet complete with dark wood, dim lighting and Alpine paintings and knick-knacks, first opened in 1965 and it is clear that not a great deal has changed since then.

So I had ascertained that the décor was authentic, but what about the food? Would I be filled with the warm, comforting mountain food I had so longed for? Or would it be a cringe-worthy Chinese imitation gone wrong? Think about it; it’s The Peninsula – what do you expect?!

Chesa Hong Kong

We started with a crabmeat pancake with lobster-Armagnac cappuccino. Apparently this is one of the most popular dishes at Chesa and I can completely understand why; the flavours were so delicate, the texture so smooth, made the more so by the delicious lobster sauce that was creamy yet still somehow light. It was a shame we had to share it but I made sure I mopped up every trace of sauce with the dangerously more-ish pretztel-esque bread roll.

Chesa Hong Kong

I couldn’t come to Chesa without eating my bodyweight in cheese, so we opted for the Fondue Montagnarde. Made with Emmental, Appenzeller and Gruyere, with the delicious addition of smoked mountain bacon, this fondue was indulgently rich, creamy and more than filled the gap I had created by my four consecutive daily classes of Circuit25!

Chesa Hong Kong

Luckily we held back from finishing the entire fondue in order to save space for the Sliced veal with mushrooms in a light cream sauce. Again the cream was not too heavy (which was obviously a blessing after the heavy fromage), and the veal was beautifully tender. A healthy serving of rösti was the perfect complement for this already incredible dish.

Chesa Hong Kong

Partly because I was intrigued about what ‘spätzli’ would entail, we also shared a Boneless beef spare rib braised in beer with spätzli. This very simple dish was wonderfully comforting; the beef so tender it barely needed a knife to cut it. It turns out spätzli are a kind of little dumplings that didn’t add a great deal of flavour but definitely made the dish more indulgent (just in case we hadn’t reached our indulgence quota) and even more of a comfort-food dish.

Chesa Hong Kong

To round the meal off, although we were tempted by the chocolate fondue, we listened to our almost-full-to-bursting tummies and opted instead for the Swiss chocolate mousse. Thankfully, after the rest of the meal was outrageously rich, this smooth chocolate mousse was pretty delicate and light, meaning it was near impossible to put my fork down!

Chesa may be geographically a million miles away from the real deal, but experience-wise and food-wise, it is a lot closer than you’d imagine. Obviously prices are a little higher than you would expect to find in the Alps, but that’s to be expected when dining in such a prestigious hotel as The Peninsula.

Chesa
1/F The Peninsula
19-21 Salisbury Road
Tsim Sha Tsui
Kowloon
Hong Kong

Tel: +852 2696 6769

www.peninsula.com

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dim sum bar

2 Nov

Over the past few months, Café Deco Group has been busy increasing its repertoire of yummy restaurants and I had the pleasure of visiting one of them on Monday night. dim sum bar, over on what we have established is actually not-such-a-dark side, opened its doors in Harbour City at the end of August, serving its namesake both in the form of old trusty classics and interesting modern treats. Behold my second dim sum review on The Dim Sum Diaries…

dim sum bar is by no means your average dim sum restaurant. With its modern interior and no trace of the oh so classy chandeliers we know to associate with dim sum restaurants, dim sum bar gives off more of a clean, organised feel, whilst still maintaining the casual, down to earth café vibe. Dishes are presented in an elegant manner, with some even served in tiny individual bamboo steamers.

Steamed Siu Mai with Truffle

Whilst old favourites such as char siu bao, char siu cheong fun and pork and shrimp siu mai can be found on the menu, it’s worth branching out and trying dim sum bar’s signature dishes which you certainly won’t find on any other dim sum menu.

Steamed Cheong Fun rolled with Crispy Rice Nest and Seafood

The cheong fun with crispy rice nest and seafood is delicious; an unusual yet perfect contrast between the soft doughy rice noodle and the crispy rice nest. Even more delicious in my opinion, however, is the steamed cheong fun with fresh scallops; perfectly cooked scallops and chunks of choi sum that simply melt in the mouth.

dim sum bar’s version of a turnip cake comes as a deliciously gooey turnip base topped with a crispy shrimp paste. Admittedly this didn’t look incredibly appealing but tasted divine. Siu mai is also prepared with an interesting twist: beautifully presented as pictured above, dim sum bar’s siu mai is topped with finely chopped and very delicately flavoured truffle in place of the standard roe.

King's Dumplings in Lobster Bisque

The King’s dumplings in lobster bisque are a real treat: luxury har gao filled with prawns and incredibly tender lobster submerged in a wonderfully smooth and creamy soup.

Even the fried rice comes with a twist; traditional Cantonese fried rice with shrimps, wrapped in a fresh lotus leaf. Although it was just a little on the dry side, I can never get enough chow fan.

Baked Chocolate Cream Bun

Save space for dim sum bar’s signature cream buns (and signature baked char siu buns which are as delicious as expected) as these are out of this world. I have always thought that dim sum should also come in sweet form and even considered opening a dim sum desserts restaurant! dim sum bar offers a couple of options that would fit right in to my dream restaurant: baked almond cream buns and baked chocolate cream buns. I tried the almond one first; the sweet, warm almond cream immediately delighted my taste buds. It was, however, after a few mouthfuls just a tad too sweet for my liking so I could only manage half. The chocolate bun was amazing; not too sweet, not too sickly, just warm, comforting, delicious chocolate which oozed out of the fluffy, crumbly bun. Why don’t all dim sum restaurants serve these?

Other desserts include all-time favourite mango pudding, black sesame soup and papaya and almond pudding amongst others.

The service at dim sum bar is very good and the waiters are all very friendly, differing from a lot of Hong Kong’s dim sum joints. Prices range from $15 to $85 per dish so are very affordable for upmarket dim sum.

If you love dim sum but get a little bored (if that’s even possible) of the bog standard dishes and fancy something to get your taste buds tingling that little bit more, then make the “trek” to TST and try dim sum bar, even if it’s just to satisfy your chocolate cravings and taste the baked chocolate cream bun!

dim sum bar

Shop G103, G/F Gateway Arcade
Harbour City
Tsim Sha Tsui
Hong Kong

Tel: +852 2175 3100

Date visited: Monday 31st October 2011

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AVA Restaurant Slash Bar

29 Aug

I have been making the treacherous journey to the ‘dark side’ fairly frequently recently and have begun to think that it isn’t actually all that dark.

On Wednesday evening I was invited to represent Sassy HK at a media preview for the launch of Azure Restaurant Slash Bar’s little sister, AVA Restaurant Slash Bar, which will officially be ‘born’ on 1st September.

The whole experience, from travelling in the dangerously named ‘bullet lift’, watching the Hong Kong harbour get smaller and smaller; to arriving at the 38th floor of Hotel Panorama by Rhombus, admiring the spectacular 270° view; to eating Chef Mike Boyle’s incredible creations, is like no other.

With floor to ceiling windows and warm décor, AVA invites you to feast on international modern cuisine in true style, taking in the amazing skyline that our wonderful city has to offer.

Start the night with one of AVA’s signature cocktails, made by a highly trained mixologist before your very eyes. The AVA-tini is quite something; a blend of Absolut mandarin, Belvedere raspberry and Malibu with fresh fruit juices, topped off with liquid nitrogen, served actually smoking to the table – a feast for all the senses!

After the cocktail, move on to one of AVA’s high quality wines from the extensive wine list, with selections to perfectly match your chosen dishes. The Auntsfield Marlborough Chardonnay (2009), with only a subtle oakiness to complement the citrus notes is very good, or for an amazing red wine, try the MI Terruno Mayacaba Malbec (2007) from Mendoza, Argentina – a full-bodied wine made from 100 year old vines.

Crab salad on the beach

Each meal commences with a complimentary amuse bouche: Crab salad on the beach – a multi-tiered crab salad served atop a mini edible beach. From the moment I saw how much effort Chef Boyle had put into even his amuse bouche, I knew this was going to be a very special meal indeed.

The AVA team put together a tasting menu of about 8 signature dishes for us, including meat, seafood and vegetarian options to show the full range of their talent.

Boston lobster

The Boston lobster, served inside an ice crystal was sensational: layers of crab, avocado and tropical fruits with seriously tender lobster. The presentation was like nothing I have ever seen before, keeping the lobster both looking and tasting as cool as a cucumber.

Red pepper soup

Next came a red pepper and tomato soup with black garlic, served inside a beautiful little iron pot. I had never even heard of black garlic, let alone tasted it, so was surprised to notice the sweetness of the flavour, created by fermenting garlic at a very high temperature. Garlic is one of my favourite foods, and I think I fell in love all over again.

Duck foie gras

To follow came Duck foie gras with foie gras ‘pebbles’ served on a citrus-spiced waffle with orange vanilla gel. I have never been the biggest foie gras fan, but I think Chef Boyle’s dish may well have converted me.

The pan-roasted red snapper with orange ginger sauce, baby fennel and heirloom carrots on a bed of cauliflower risotto, showed Chef Boyle’s insistence on making the vegetables an integral part of any dish, rather than simply fading into the background. He likes his dishes to be colourful and aesthetically pleasing, hence his decision to use purple, yellow, white and orange carrots.

Salt-marsh lamb

The same was indicated in his Salt-marsh lamb from the Rhug Estate in Wales. Even though the lamb was hands-down the star of this dish, the carefully selected vegetables (Brussels sprouts, celery roots, potatoes, carrots and beans) served on a ribbon of beetroot purée, were also major players in this sensational dish.

As a special surprise not originally intended to be a part of our menu tasting, the butternut squash tortellini with light cinnamon butter and a fennel and orange salad was divine.

The Cap

Also from the Rhug Estate in Wales, the grilled Cap served with rosemary carrots and chunky smashed potatoes was possibly one of the best cuts of meat I have ever eaten. With absolutely no need for any kind of condiment, this tender, perfectly pink steak was a slice of heaven on earth.

Rosewater and raspberry ice cream

Knowing AVA’s dessert would not disappoint, we desperately located the special dessert space in our stomachs. Chef Boyle prepared a rose water and raspberry ice cream right in front of us, using liquid nitrogen. Paired with a berry compote, and served in a little shortbread basket, this dessert exceeded expectations.

AVA’s contemporary Sky Bar, with a live DJ from 10pm to 2am every Thursday to Saturday is the perfect place to relax and dance away the stress from a long week at work. For me, going to the same bars every weekend in Central is starting to lose its appeal, so a change of scenery is always appreciated. Alternatively, if you’re looking for something a little more chilled out, take the lift up to the 40th floor to the open-air Sky Garden to admire the view and relax with another of AVA’s amazing cocktails.

If you need a reason to brave your fears and visit the ‘dark side’, AVA is it. Once you get over the panic of stepping outside your comfort zone, you’ll realise that, sometimes, change can be a very wonderful thing.

AVA Restaurant Slash Bar

38/F Hotel Panorama by Rhombus
8A Hart Avenue
Tsim Sha Tsui
Kowloon
Hong Kong

Tel: +852 3550 0262

Date visited: Wednesday 24th August 2011

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FINDS

15 Aug

FINDS, Hong Kong’s only Nordic restaurant (the name stands for Finland Iceland Norway Denmark Sweden), has made a bold move over to ‘the dark side’. I unfortunately never actually visited it when it was right on our doorstep in LKF Tower, so won’t be able to make any comparisons with the old FINDS which I know was always very popular, but I can tell you that the new FINDS, now located in the very trendy boutique hotel, The Luxe Manor, is definitely something special and well worth the oh-so-treacherous journey across the harbour!

The fun, curvy lime green and wood interior entices, giving a fresh yet warm atmosphere, accentuated by the big projected image of a burning wood fire. The retro wooden beams are beautifully contrasted with the modern lime green and multi-coloured Missoni print chairs.

I was fortunate enough to be invited by the girls at Sassy HK to try the set lunch menu, which was absolutely divine. The flavours were all so fresh and light, that even though I had a three-course meal (which is not something I tend to do at lunchtime), I did not walk away with that uncomfortably full, comatose feeling.

FINDS is famous for its fresh and delicious seafood, the bestseller being their house-smoked salmon. We were in fact told that they go through over 6,000kg of salmon every year! That’s a LOT of salmon!

Salmon pastrami

Of course, their talent does not stop at smoked salmon, as celebrity Finnish chef Jaako Sorsa also conjures up some delicious meaty dishes and interesting vegetarian and even vegan-friendly dishes.

The set lunch menu changes every week, starting at $108 for one course, $128 for two or $148 for three. We had the choice of Roasted duck breast salad, Greek salad or Pumpkin soup for starters. I selected the duck salad, beautifully paired with slices of juicy mandarin, chunks of beetroot and crispy rocket in a honey balsamic dressing. If one could eat summertime, this is what it would taste like.

Roasted lemon and thyme sole fillet

For main course, it was a choice of Mixed mushroom linguini, Roasted lemon thyme sole fillet, Grilled beef sirloin steak or a large salad. Not wanting a hugely heavy dish and thinking I needed to see how good their seafood really was, I chose the sole fillet. Served on a bed of perfectly buttery asparagus risotto and topped with a cherry tomato, cucumber and dill salad, I could not get enough of this dish. The sole was incredible, so light and fluffy, perfectly complemented by the fresh dill. I find dill can often be a little overpowering, but in this case it helped to bring out the flavour of the sole rather than masking it. Had this not been so delicious, I think I would have had a bad case of food envy for the sirloin steak, which looked absolutely amazing, and the perfect sized portion so as not to be too heavy, as I had feared. I wish I had gone back on Friday just to try the steak! And then on Saturday to try the linguini, which also looked delicious!

Orange sorbet

Although we were all fairly full, we could not resist accepting a bowl of fresh orange sorbet served atop juicy mandarin slices. Heaven in a bowl. I’m going to find out how to make it and add it to my list of the perfect summer desserts.

For seven years, FINDS has been a success in Hong Kong, not only for its delectable Scandinavian cuisine, but also for its molecular cocktails – they have actually just launched a cocktail recipe book, which I am keen to see if I can try my hand at! The relocation has in no way made a dent in their success. If the thought of making the 10-minute journey from Central to TST seems a little scary, think about how ridiculous that is, give yourself a little pep talk and get on the MTR as I can guarantee you will not regret it! After all, they do say you should do something everyday that scares you…!

FINDS

1/F The Luxe Manor
39 Kimberley Road
Tsim Sha Tsui
Kowloon

Tel: +852 2522 9318

Date visited: Thursday 11th August 2011

Read my mini-review of FINDS on Localiiz. You might find some other exciting restaurants on there too!

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The Yuu

26 Jul

I was, until last night, a Knutsford Terrace virgin. As I’ve mentioned before, In Hong Kong it is far too easy to think of a trip across the water to ‘the dark side’ as awfully far away, a real hassle, far too complicated. We must remind ourselves, however, that the wonderful institution that is the Star Ferry, takes a mere what? 10 minutes? Outrageously far, isn’t it?! We get so stuck in a rut that going out anywhere other than Lan Kwai Fong, Soho, Wyndham Street, or, at an extreme push, Wan Chai, is unheard of. However, there is so much more to see over there on the dreaded ‘dark side.’

One of my friends had a friend from university visiting and, after a few drinks on Saturday night, I insisted that as part of her short trip to HK, she must feature in The Dim Sum Diaries. So, whether she really wanted to, or was just being polite, dinner in Knutsford Terrace was planned for Monday evening.

This pedestrianised strip, lined with alfresco restaurants and bars, not completely dissimilar to somewhere in southern Spain for example, instantly gives off the feeling that one is on holiday. Before I had even reached our chosen restaurant, I knew that I wanted to come back and experience it perhaps on a weekend in its full swing, although for a 9pm on a Monday evening, it was still very busy.

The Yuu, on the fourth floor of the first building you come across just by Knutsford Steps, is an intriguing, dimly lit Japanese restaurant offering a menu that can only be described as vast. Almost terrifyingly so, leaving you completely confused as to what on earth to order and more importantly, when to stop ordering. From grilled skewers of seafood, meat and vegetables, to sizzling beef on a hot stone plate, to sushi and sashimi to omelettes, to fried rice, it is one of those menus where you can turn page after page and not have a clue where to start.

Nevertheless, we took the bull by the horns and just went for it. It was most certainly a case of over-ordering, but when has that ever been a bad thing?!

Grilled King Prawns

From the grilled section, we had some grilled salmon skewers, which were very plain and would have benefitted from a little sauce on the side. The grilled Japanese peppers stuffed with minced chicken and served, rather bizarrely with two tiny raw (quail’s?) eggs on the side were more tasty, although we couldn’t quite work out the purpose of the raw egg garnish. The grilled king prawns, huge and slightly terrifying-looking things, were delicious and perfectly cooked, once we had managed to classily de-shell them.

One thing I must note as negative about all the skewers is that they are sold as individual items, meaning that of course, if there are more than one of you, (which one would hope, in a restaurant such as this, there are), then the price shockingly increases each time.

The pork dumplings, presented on a piping hot stone plate, were clearly freshly made minutes earlier, as they fell apart in our chopsticks. Most definitely one of the stars of the show.

Fried Vegetable Eggcake

 

The fried vegetable eggcake seemed like a necessary choice as there was a whole page dedicated to ‘eggcakes.’ This was also, in my opinion, one of the winners, particularly dipped in the accompanying sweet chilli sauce. The grilled beef cubes in a hot stone plate were wonderfully tasty, although slightly on the chewy side. However, thankfully the medley of vegetables lining the dish made up for this.

Grilled miso cod

Another favourite was the grilled cod with miso seasoning which simply melted in the mouth. Less appreciated, however, was the kimchi pork with fried rice served in a hot stone bowl. It could have been wonderful but I think it simply lacked a little flavour. Perhaps a bit of chilli would have given it a necessary boost.

 

Kimchi pork with fried rice

A ridiculous amount of food, a bottle of Masumi Sake and Japanese Green Tea came to just over $300 a head including acceptable service. For something a little different and certainly not your average Japanese sushi house, I would recommend swallowing your fear, being adventurous and making that treacherous journey over to the actually not so ‘dark side.’


The Yuu

4/F, 1 Knutsford Terrace
Tsim Sha Tsui
Kowloon
Hong Kong

Tel: +852 2366 2999

Date visited: Monday 25th July 2011

 

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