23/06/2012
一碗麵 Olala
灣仔星街2號
2 Star Street, Wan Chai
https://www.openrice.com/zh/hongkong/review/fatal-attraction-with-fate-you-cant-fight-fate-e2241568
Went here ages ago
I have always wanted to try this place but last time I came it was closed.
In a way, I was glad it was closed because I had not read 梵高將軍's review as it was really detailed explaining the ingredients in the soup and the special pickled vegetables you can ask for so I knew at least what to expect.
I should have accepted fate that I didnt have any luck with this place as it was closed the first time I attempted to go.
I should given up recently when the their phone number 2294 0426 didnt ring as well when I called to check if it was open!
Well if their phone is dead I cant see them getting any reservations through the phone, but this same number is not only listed on OR but on other websites as well.
From my previous experiences when I tried to go to places that were closed on my first visit, the food was not good or the items I wanted to try were not available when they were open.
Anyway, went there, and ordered the Prawn noodles.
Waited for a while and it arrived, the soup was lighter than 梵高將軍's, it was not even orange/brown or had those orange oil droplets but if it tastes really nice then I am not bothered.
As the reviews mentioned, it should have prawns and dried prawns, so I decided to take pictures to flaunt the dried prawns and prawn.
I picked the prawn and put it in a separate bowl, then I started to look for the dried prawns.
I was stirring the noodles in my bowl over and over and I could not find any.
I asked the waiter if there were meant to be any dried prawns "ACCORDING TO THE MENU" then she asked another colleague who came over and she told me that they temporarily ran out
I was furious because they should have mentioned it beforehand or at least indicate that on the menu as the dried prawns were the signature ingredient of the noodles as it was highlighted on the menu.
The resulting broth was not as strong as it should be!
I asked since when they didn't have ran out of dried shrimps and she said it was recent so it should be available when I next come back.
This was my first visit for a HKD1XX bowls of noodles and scammed as if I would come back again???????
Also their telephone number does not work so how I could I call next time to ask?
Usually this happens at busy fast food places where they run out of ingredients but since those dishes are not that expensive it acceptable to go without or have it changed.
This is not on for a (Michelin rated restaurant at the time of dining )to be doing that to customers.
If I had not read the earlier reviews I would be thinking my noodles were worth $150 when actually part of the ingredients were missing!
I wonder how many people have eaten the prawn noodles recently without being given the dried shrimp without knowing it?
They did offer to let me to choose another noodle but there was nothing else I really wanted, and it was just one of those restaurants where there is only one item that I wanted to try.
I suppose I should have changed it to the oyster and meat noodles 蠔豉肉片麵 but I couldnt think straight at that moment!
I then asked for the pickled vegetables as GF said they tasted nice, but the tone of her voice sounded like I deserved it because I didn't get any dried shrimps!!
Not surprised that they are not recommended anymore on Michelin.
Showing posts with label Michelin rated. Show all posts
Showing posts with label Michelin rated. Show all posts
[Review 1416] Aftermath of the Michelin's recommendation @ 第一腸粉專賣店 Superior Steamed Rice Roll Pro Shop
14/01/2012
第一腸粉專賣店 Superior Steamed Rice Roll Pro Shop
太子砵蘭街373號基隆大廈地下C舖
Shop C, G/F, Ki Lung Building, 373 Portland Street, Prince Edward
https://www.openrice.com/zh/hongkong/review/aftermath-of-michelins-recommendation-e2214497
I tried this place in June last year and felt that it had the potential to be famous but I never thought they would be recommended by Michelin.
After that there were long queues so I did not go again, but when I went past there was no queue so I went in.
Sat down by the window and saw that there will be another branch opening accross the road!!
They still served the same rice-rolls as the last visit, however the price has gone up from $15 per dish to $19 per dish, the price range of rice-rolls served in dim sum restaurants.
I ordered the duck rice rolls again, and they appeared slightly thinner than my first visit.
Even when I walked in, the other peoples rice rolls were thinner and they were wrapped very taut.
Although the rolls were dinkier than before, it was more manageable because it was more bite size!
The rice-rolls took longer to arrive as well.
Anyway, it still tasted nice because the rice-roll wrap was al-dente and there was generous sweet soy sauce to go with the rice rolls.
https://supersupergirl-openrice.blogspot.com/2020/04/review-1178-try-it-before-it-gets.html
第一腸粉專賣店 Superior Steamed Rice Roll Pro Shop
太子砵蘭街373號基隆大廈地下C舖
Shop C, G/F, Ki Lung Building, 373 Portland Street, Prince Edward
https://www.openrice.com/zh/hongkong/review/aftermath-of-michelins-recommendation-e2214497
I tried this place in June last year and felt that it had the potential to be famous but I never thought they would be recommended by Michelin.
After that there were long queues so I did not go again, but when I went past there was no queue so I went in.
Sat down by the window and saw that there will be another branch opening accross the road!!
They still served the same rice-rolls as the last visit, however the price has gone up from $15 per dish to $19 per dish, the price range of rice-rolls served in dim sum restaurants.
I ordered the duck rice rolls again, and they appeared slightly thinner than my first visit.
Even when I walked in, the other peoples rice rolls were thinner and they were wrapped very taut.
Although the rolls were dinkier than before, it was more manageable because it was more bite size!
The rice-rolls took longer to arrive as well.
Anyway, it still tasted nice because the rice-roll wrap was al-dente and there was generous sweet soy sauce to go with the rice rolls.
https://supersupergirl-openrice.blogspot.com/2020/04/review-1178-try-it-before-it-gets.html
[Review 1178] Try it before it gets famous! duck rice rolls! @ 第一腸粉專賣店 Superior Steamed Rice Roll Pro Shop
23/06/2011
第一腸粉專賣店 Superior Steamed Rice Roll Pro Shop
太子砵蘭街373號基隆大廈地下C舖
Shop C, G/F, Ki Lung Building, 373 Portland Street, Prince Edward
https://www.openrice.com/zh/hongkong/review/try-it-before-it-gets-famous-duck-rice-rolls-e2177729
The location of this place is every interesting, bang right next door to an all day dim sum restaurant!
Before this place opened, people would go straight upstairs for rice rolls and other dim sum delicacies, however this place may be getting the new limelight soon.
There is another congee place before the bird and basket, so serious competition going on here!
I had planned to visit the place next door, but when I saw the reviews for this place, it got my attention even though it only recently opened with six reviews.
According to the reviews it was opened earlier this month (June 2011).
I was attracted to this place because of the rice rolls with shredded roast duck and the congee reminded me of the congee I had at North point.
Fung’s dessert: (My congee review there)
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2163228
Almost all the places I have tried and read do not serve rice-rolls with duck.
Rice rolls with liver are rare too unless you go to rice roll specialists, but now other places are beginning to serve more variety due to competition that more dim sum places are opening.
This place is nice and simple specializing in rice rolls.
The menu offers a simple choice of: congee, rice rolls, white carrot cake and steamed rices.
For rice rolls there are eight different types at $15 per order.
The congee reminded me of the congee I had at North point, however the one at NP had more ingredients such as dried oysters.
The congee at this place is runnier than the one at North point, it contains only salted pork, dried vegetables and duck gizzard.
Although the congee wasn’t as strong, the salted pork gave it most of the flavour. There were not too many brittle bones in the congee. The duck gizzard in the congee was really soft, and the salted pork was a dark rose colour, but the meat was tender and fresh.
As a suggestion, the congee should be finished before trying out the rice rolls because after you have had the rice rolls the congee will taste tasteless.
Anyway for the rice rolls there are eight to choose from: 1) honey roasted pork 2) Hand cut diced beef 3) courgettes and mushrooms 4) signature flavour 5) pork liver in ginger sauce 6) spring onions and dried shrimp 7) shun tak sliced fish 8) shredded roast duck, all priced at $15 dollars.
They had a rice roll double choice (sheng ping) for $20, which was confusing, I assumed it would be like Chinese roast where you choose two items with the rice.
It was a bit strange how you could pick two different rice rolls because in a portion there are three, so they cant give you 1.5 rolls of each flavours.
In the end it turns out to be rice rolls made from both flavours.
I think for improvements if someone orders a double choice, they should indicate that both ingredients are mixed together in the rice rolls, because some do not go well together such as fish and beef. Luckily the double choice I ordered was OK to be mixed together.
Fish rice roll:
This one had the lightest taste, but you could taste the herbs in it, it was fresh fish not the frozen pieces, but the problem with this one were the fish scales and grounded bones.
Rice roll with fresh fish slices
Signature rice roll:
The filling looked really dark, but inside it was similar to the fillings found in chiu chow flour dumplings. Very crunchy and strong of spring onions.
The spring onions were still crisp in the rice rolls.
Signature rice roll
Shredded roast duck rice roll:
This was my favourite, and the first time I have tried it, the duck was attached to the lovely roasted skin, as well as duck there were tofu puff shreds in it giving it a meatier texture.
Mixed rice roll (Liver and dried shrimp)
Not quite what I was expecting, because I didn’t think both flavours would be combined into the rice roll, but as separate rice rolls.
Luckily the liver, dried shrimp and spring onions tasted really nice together.
The liver was not over cooked and remained juicy.
To finish off the meal, I had the “salted ribs in boiled in congee”, which are just the bones used to in their congee. The pork from the congee tasted really nice, so the ribs were expected to be good.
They were very bony, the meat that stuck onto the bones tasted really nice, but hard to eat if you do not know how to eat it.
Salted ribs boiled in congee
Lastly I had the soy milk which was really good, it goes down the throat with a savoury taste leaving a sweet aftertaste.
However it is not very consistent because the first one I ordered was very strong as everything had sunk to the bottle of the jug, and the second cup I ordered was not so strong as it came from a full jug.
Anyway, expect queues soon! So try it before it gets famous.
They also make their own chili oil which also tastes good.
第一腸粉專賣店 Superior Steamed Rice Roll Pro Shop
太子砵蘭街373號基隆大廈地下C舖
Shop C, G/F, Ki Lung Building, 373 Portland Street, Prince Edward
https://www.openrice.com/zh/hongkong/review/try-it-before-it-gets-famous-duck-rice-rolls-e2177729
The location of this place is every interesting, bang right next door to an all day dim sum restaurant!
Before this place opened, people would go straight upstairs for rice rolls and other dim sum delicacies, however this place may be getting the new limelight soon.
There is another congee place before the bird and basket, so serious competition going on here!
I had planned to visit the place next door, but when I saw the reviews for this place, it got my attention even though it only recently opened with six reviews.
According to the reviews it was opened earlier this month (June 2011).
I was attracted to this place because of the rice rolls with shredded roast duck and the congee reminded me of the congee I had at North point.
Fung’s dessert: (My congee review there)
http://www.openrice.com/restaurant/commentdetail.htm?commentid=2163228
Almost all the places I have tried and read do not serve rice-rolls with duck.
Rice rolls with liver are rare too unless you go to rice roll specialists, but now other places are beginning to serve more variety due to competition that more dim sum places are opening.
This place is nice and simple specializing in rice rolls.
The menu offers a simple choice of: congee, rice rolls, white carrot cake and steamed rices.
For rice rolls there are eight different types at $15 per order.
The congee reminded me of the congee I had at North point, however the one at NP had more ingredients such as dried oysters.
The congee at this place is runnier than the one at North point, it contains only salted pork, dried vegetables and duck gizzard.
Although the congee wasn’t as strong, the salted pork gave it most of the flavour. There were not too many brittle bones in the congee. The duck gizzard in the congee was really soft, and the salted pork was a dark rose colour, but the meat was tender and fresh.
As a suggestion, the congee should be finished before trying out the rice rolls because after you have had the rice rolls the congee will taste tasteless.
Anyway for the rice rolls there are eight to choose from: 1) honey roasted pork 2) Hand cut diced beef 3) courgettes and mushrooms 4) signature flavour 5) pork liver in ginger sauce 6) spring onions and dried shrimp 7) shun tak sliced fish 8) shredded roast duck, all priced at $15 dollars.
They had a rice roll double choice (sheng ping) for $20, which was confusing, I assumed it would be like Chinese roast where you choose two items with the rice.
It was a bit strange how you could pick two different rice rolls because in a portion there are three, so they cant give you 1.5 rolls of each flavours.
In the end it turns out to be rice rolls made from both flavours.
I think for improvements if someone orders a double choice, they should indicate that both ingredients are mixed together in the rice rolls, because some do not go well together such as fish and beef. Luckily the double choice I ordered was OK to be mixed together.
Fish rice roll:
This one had the lightest taste, but you could taste the herbs in it, it was fresh fish not the frozen pieces, but the problem with this one were the fish scales and grounded bones.
Rice roll with fresh fish slices
Signature rice roll:
The filling looked really dark, but inside it was similar to the fillings found in chiu chow flour dumplings. Very crunchy and strong of spring onions.
The spring onions were still crisp in the rice rolls.
Signature rice roll
Shredded roast duck rice roll:
This was my favourite, and the first time I have tried it, the duck was attached to the lovely roasted skin, as well as duck there were tofu puff shreds in it giving it a meatier texture.
Mixed rice roll (Liver and dried shrimp)
Not quite what I was expecting, because I didn’t think both flavours would be combined into the rice roll, but as separate rice rolls.
Luckily the liver, dried shrimp and spring onions tasted really nice together.
The liver was not over cooked and remained juicy.
To finish off the meal, I had the “salted ribs in boiled in congee”, which are just the bones used to in their congee. The pork from the congee tasted really nice, so the ribs were expected to be good.
They were very bony, the meat that stuck onto the bones tasted really nice, but hard to eat if you do not know how to eat it.
Salted ribs boiled in congee
Lastly I had the soy milk which was really good, it goes down the throat with a savoury taste leaving a sweet aftertaste.
However it is not very consistent because the first one I ordered was very strong as everything had sunk to the bottle of the jug, and the second cup I ordered was not so strong as it came from a full jug.
Anyway, expect queues soon! So try it before it gets famous.
They also make their own chili oil which also tastes good.
[Review 854] Hotpot fun @ 美味廚 Megan's Kitchen
01/09/2010
美味廚 Megan's Kitchen
灣仔灣仔道165至171號樂基中心5樓
5/F, Lucky Centre,165-171 Wan Chai Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/hotpot-fun-e2113247
I had been planning to have hotpot here since gourmet pictures of colourful cuttlefish balls were posted.
Apart from that, their website impressed me as it was in English, Chinese and there was a downloadable menu.
According to their website (www.meganskitchen.com), they claimed to have fitted induction cookers/餐桌內置電磁爐頭 however when we sat down for hotpot we had to use the gas canister powered one, which was a bit scary.
Before ordering, the table was laid with sauces and condiments ($20/person) which are charged regardless if you use them or not, same with the preserved eggs and ginger ($20/person).
Apart from the wide choice on the menu, we were allocated next to a noisy table, which made it hard to concentrate on the menu. The restaurant was 30% full throughout the evening, even when we left, so I couldn’t understand why they didn’t space out the people.
For the soup bases, there were so many that it was hard to choose.
Ideally I wanted the crab and tomato soup with the souffle finish, purely because the souffle finish was a must, but then I thought it would be weird matching some of the ingredients in tomato soup.
Other good choices were the congee base with abalone, escargots in sichuan chilli and English Oxtail broth.
So not only Gao Gei has congee hotpot.
As for the escargot, it seems really fun to have escargots in it too.
Although the prices may seem pricey for the soup base, all the ingredients in the soup are actually edible, not only the soup base is pricey, the condiments are also pricey.
In the end I chose the Hokkaido curry, the soup itself contained apples, carrots and other wholesome vegetables that could be eaten as well.
Not all hotpot restaurants have treasures in the soup.
For my hotpot I chose rainbow cuttlefish balls, salmon and spinach dumplings, truffle and beef dumplings, lettuce and tofu.
The cuttlefish balls were nice and colourful when they arrived, from purple, magenta, green to yellow.
The lettuce was cut nicely and placed neatly in the bowl like pot of growing vegetables.
The rainbow cuttlefish were made from 7 colourful items: purple sweet potato (purple), spring onion (green and white), spinach (dark green), beetroot (magenta), pumpkin (orange), yellow bell pepper (yellow), red bell pepper (slightly orange).
As for taste, the cuttlefish used in making these balls were fresh, and you can just taste its freshness.
The spinach one was rather memorable, so was the sweet potato, however after putting it in the hotpot for a while, the colour is no longer purple, but it was inside.
The texture of the sweet potato one was interesting, you can actually feel the stickyness of the sweet potato.
Next best was the spinach and salmon dumpling, each dumpling was freshly made with salmon and freshly chopped spinach.
It was so fresh that when you ate it, the spinach inside is still jade green with a crunch just like freshly blanched spinach, and the salmon had a nice fishy taste to it.
I really liked this dumpling because all the ingredients were freshly done, and not grounded into a paste.
As for the beef dumplings with truffle, it tasted weird, no truffle taste at all!
There were other dumplings which I should try on my next visit, mui choi and pork!!
The tofu and vegetables tasted how it should, so overall I really liked hotpot here, except for the gas hotpot and depending where you sit, and the people surrounding you.
美味廚 Megan's Kitchen
灣仔灣仔道165至171號樂基中心5樓
5/F, Lucky Centre,165-171 Wan Chai Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/hotpot-fun-e2113247
I had been planning to have hotpot here since gourmet pictures of colourful cuttlefish balls were posted.
Apart from that, their website impressed me as it was in English, Chinese and there was a downloadable menu.
According to their website (www.meganskitchen.com), they claimed to have fitted induction cookers/餐桌內置電磁爐頭 however when we sat down for hotpot we had to use the gas canister powered one, which was a bit scary.
Before ordering, the table was laid with sauces and condiments ($20/person) which are charged regardless if you use them or not, same with the preserved eggs and ginger ($20/person).
Apart from the wide choice on the menu, we were allocated next to a noisy table, which made it hard to concentrate on the menu. The restaurant was 30% full throughout the evening, even when we left, so I couldn’t understand why they didn’t space out the people.
For the soup bases, there were so many that it was hard to choose.
Ideally I wanted the crab and tomato soup with the souffle finish, purely because the souffle finish was a must, but then I thought it would be weird matching some of the ingredients in tomato soup.
Other good choices were the congee base with abalone, escargots in sichuan chilli and English Oxtail broth.
So not only Gao Gei has congee hotpot.
As for the escargot, it seems really fun to have escargots in it too.
Although the prices may seem pricey for the soup base, all the ingredients in the soup are actually edible, not only the soup base is pricey, the condiments are also pricey.
In the end I chose the Hokkaido curry, the soup itself contained apples, carrots and other wholesome vegetables that could be eaten as well.
Not all hotpot restaurants have treasures in the soup.
For my hotpot I chose rainbow cuttlefish balls, salmon and spinach dumplings, truffle and beef dumplings, lettuce and tofu.
The cuttlefish balls were nice and colourful when they arrived, from purple, magenta, green to yellow.
The lettuce was cut nicely and placed neatly in the bowl like pot of growing vegetables.
The rainbow cuttlefish were made from 7 colourful items: purple sweet potato (purple), spring onion (green and white), spinach (dark green), beetroot (magenta), pumpkin (orange), yellow bell pepper (yellow), red bell pepper (slightly orange).
As for taste, the cuttlefish used in making these balls were fresh, and you can just taste its freshness.
The spinach one was rather memorable, so was the sweet potato, however after putting it in the hotpot for a while, the colour is no longer purple, but it was inside.
The texture of the sweet potato one was interesting, you can actually feel the stickyness of the sweet potato.
Next best was the spinach and salmon dumpling, each dumpling was freshly made with salmon and freshly chopped spinach.
It was so fresh that when you ate it, the spinach inside is still jade green with a crunch just like freshly blanched spinach, and the salmon had a nice fishy taste to it.
I really liked this dumpling because all the ingredients were freshly done, and not grounded into a paste.
As for the beef dumplings with truffle, it tasted weird, no truffle taste at all!
There were other dumplings which I should try on my next visit, mui choi and pork!!
The tofu and vegetables tasted how it should, so overall I really liked hotpot here, except for the gas hotpot and depending where you sit, and the people surrounding you.
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[Review 7821] Kaya toast @ 一粥麵 Super Super Congee & Noodle
19/12/2020 一粥麵 Super Super Congee & Noodle 樂富聯合道198號樂富廣場1樓1113-1114號舖 Shop 1113-1114, 1/F, Lok Fu Shopping Centre, 198 Junction Road, L...
