07/11/2016
正少食棧 Smart Master Kitchen
跑馬地景光街15-17號怡景閣地下1號舖
Shop 1, G/F, Fairview Court, 15-17 King Kwong Street, Happy Valley
https://www.openrice.com/zh/hongkong/review/dining-with-the-tycoons-e2674217
Dining with the Tycoons
2016-11-07 208 瀏覽
Happy Valley is a town in Hong Kong right next to the HKJC racecourse and lots of Tycoons live there so subsequently food in the area has to be fit for Tycoons to stay in the game.
Went to Smart Master Kitchen thinking is was Western food because of the name but it turned out to be Chinese food.
The decor was grand with high ceilings and the chairs were sturdy and heavy.
Anyway, here was what we had:
Started with two refreshing appetizers the Julienne Chayote squash in rose oil and Wood ear fungus.
The Chayote squash in rose oil was light yet tasty infused in rose oil and cracked peppers.
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The wood ear fungus was nicely flavoured with wasabi and soy sauce, the best thing was that the fungas was thick so it had a nice chew.
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The crispy pork trotters were crispy with a soft gelatinous texture in the middle but it would have been better if the pieces were bigger.
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Next was the stir fried seafood with Chinese chives.
I loved the squid and there was evidently a nice wok charred taste.
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The prawn and glass noodles were scrumptious especially the noodles because it had a strong spicy kick compared to other restaurants.
The crispy pork ribs were well seasoned with garlic and they were crispy while the meat was juicy in the middle.
For carbs, we had steamed rice topped with silky slices of fish.
The rice beneath was nicely flavoured by the fish and ginger.
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For vegetables we had baby vegetables in liver broth topped with liver slices.
The broth was divine because the liver was really strong and the vegetables were sweet and tender as they used the tender ones.
We had the Mudcarp congee which is a signature dish at this place.
It was so thick and creamy infused with a heavy Mudcarp taste with fine pieces of the fish in it that no wonder our friend was asking for a second bowl.
The chicken was golden and had a crispy skin.
As always for Chinese style chicken, I go for the white meat which was tender with an aromatic salted taste.
To accompany the congee, you always order stir fried noodles in soy sauce but the noodles here are slightly different, they are old fashioned with pieces of squid in it.
Each strand of noodle was evenly coated in a thin film of soy sauce and the squid was bouncy.
For soup, we had silkie chicken soup and delicacies soup which had abalone and fishmaw.
Both were good but I preferred the silkie chicken soup because the herbs taste stronger.
Delicacies soup:
Silkie chicken soup:
Dessert finished with a coconut split pea pudding topped with red beans but I was rather full by then so I couldn't manage it.
