[Review 2918] Elegant rose @ Eden Rose Restaurant

23/10/2013
Eden Rose Restaurant
銅鑼灣軒尼斯道499號永光商業大廈19樓
19/F, Circle Plaza, 499 Hennessy Road, Causeway Bay
https://www.openrice.com/zh/hongkong/review/elegant-rose-e2327312

Tried the new menu thanks to 饞餵人.

Here was what we tried:

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Cuisine sous vide salmon and urchin with hollandaise:

As well as Maureen's, the sous vide salmon here is divine, the texture is so soft and silky topped with heavenly urchin makes it a perfect match.
The salmon and urchin literally melts in your mouth.
They should make this into a main course!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Beef carpaccio:
The beef carpaccio came with a tube of sauce which delicious, it was strong with lots of mustard seeds, garlic, pesto and basil.
It was lovely for dipping bread too.
The beef carpaccio slices were thin and melts in your mouth paired with delicious grassy rocket leaves.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
36 months iberico bellota ham with melon:


The ham had a soft waxy texture and it was not too salty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sauteed angel hair in squid ink with scallop:

My favourite combination because I love squid ink and angel hair.
The use of angel hair is the best because each strand is thin so more sauce can adhere to it.
The scallops were nice and tender too.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Roasted iberico pork loin with green Apple salsa n mustard gravy:

I do not normally like pork, but the pork was delicious because it was tender and juicy.
The pork was slightly salted which complimented nicely with the apple salsa.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Roasted US prime t-bone lamb chop with mustard gravy:

The lamb was soft and supple and did not have a gamey taste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pan fried white cod with black truffle mashed potato and parsley cream sauce:

I chose this because I wanted to see if it tasted like the fish in parsley sauce at school.
The fish and parsley sauce were great because the fish was chunky and flakey complimented nicely by the creamy parsley sauce.
The mash was too buttery and I would prefer it not so sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Mandarin sorbet:

The taste of this was really strong and sweet.
A must for Kumquat lovers.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
In conclusion, my favourite dishes in the tasting were the squid ink pasta, pork loin with apple salsa and the sous vide salmon.

[Review 2917] Hairy crab feast @ 翠亨邨 Tsui Hang Village

23/10/2013
翠亨邨 Tsui Hang Village
銅鑼灣波斯富街99號利舞臺廣場22樓
22/F, Lee Theatre Plaza, 99 Percival Street, Causeway Bay\
https://www.openrice.com/zh/hongkong/review/hairy-crab-feast-tsui-hang-village-e2327309

This is my first Hairy Crab meal this year thanks to Tsui hang Village.

To be honest, I have never been or heard of Tsui Hang Village because I don't often eat Chinese food.
At the Lee Theatre branch, there is an exclusive dessert counter which has an array of attractive Chinese desserts.
If Hairy Crabs are not your thing, there is a cute complimentary steamed piggy bun for people who have dim sum for lunch.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Roast pork:


To start our meal, we had the roast pork which is their signature dish, it is different from other restaurants because it comes with beans in sweet honey sauce.
Some people will order this dish just for those beans.
The roast pork was meaty with an even fat distribution and the taste was just right, not too salty or sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed egg white topped with hairy crab roe:

Before this tasting, I perceived Tsui Hang Village as a really traditional Chinese restaurant.
The presentation of this surprised me because it was presented in a nice modern glass.
Initially I thought it was a cold, but it was hot, it was steamed egg white at the bottom with delicious starchy hairy crab roe on top which tasted a bit like egg yolk with hints of strong crab taste too.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Deep fried wheat buns served with hairy crab roe:

This was delicious, the crab roe did not contain crab shell fragments.
I would have preferred toast or baguette to go with it because the wheat buns were slighty sweet but it was made with wheat so that it is slightly healthier.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Braised rice pudding with hairy crab roe and mushroom:

This is basically stir fried Shanghai style rice cakes in thick crab roe.
The Shanghai style rice cakes I have tried before were tasteless so I was surprised the rice cakes here were quite tasty covered in tasty crab roe with fragrant mushrooms.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sauteed pea sprouts with hairy crab roe:


It was nice simple sauteed pea sprouts topped with hairy crab roe, a nice option for some vegetables and crab roe.
The pea sprouts were cooked nicely, it had a slight crunch without being too grassy and the crab roe for this dish does not contain as much oil as the other crab roe options.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed Dutch hairy crab:


At Tsui Hang Village, they have professionals to help you the crabs which is great for non crustean experts like me!
The crab roe was thick and starchy but my favourite part was the sticky white bit near the shell.
For the first hairy crab of the year, the crab roe tasted great as there is nothing else to compare it too, but I do remember some other ones a few years ago being more vibrant in colour.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Fried glutinous rice with assorted air dried meat:

To finish off the meal, there was glutinous rice. I liked the preserved sausages with blood but I have never been the person for air dried meats because it has a strange aroma which is fragrant to the locals.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Piglet shaped Steamed buns filled with purple potato:

This is really cute and cruel to eat!
Strangely enough, the yellow colour didn't feel odd but if it was pink, the perception would have been more weird.
Anyway, I loved the steamed bun because it was soft, firm with some chew, and inside it was filled with natrual sweet potato which was not too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Chilled strawberry puddings:

I liked the clear jelly on the top which made the strawberry pieces striking with a modern twist.
However it was a bit too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sago dumplings filled with chestnut:

The exterior of these dumplings were made of sago pearls infused together which were quite chewy after it was steamed, inside there was smooth chestnut paste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

To compliment the crabs, there was Chinese liquor which was mega strong, I could already feel its alcohol content when the glass was about 5cm from my mouth!
It was fun adding preserved plum to it which added salty and sour tones to the liquor.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

[Review 2916] Vegetarian delights @ Jack's Terrazza Ristorante

23/10/2013
Jack's Terrazza Ristorante
灣仔駱克道37-39號得利樓1樓
1/F, David House, 37-39 Lockhart Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/vegetarian-delights-e2327294

Thanks to this tasting or I would have not known about the Vegetarian menu.
I was surprised that they now offer a Vegetarian menu.
Anyway great for me because on some days I like to veg out!

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pussy Foot:

Non-alcoholic with grenadine, orange, lemon and lime.
The sweetness was just right.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Platter:

To start off with, there was a non vegetarian platter to satisfy our hunger!
The calamari rings were the best because the coating was tasty with a hint of spicyness.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pizza:

The pizza was really nice, it was topped with colourfully diced peppers which gave it a nice taste as well as presentation.
The peppers and tangy tomato puree were a great pairing on the thin and crispy pizza base.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Asparagus and mushroom risotto:

The risotto was a bit too creamy for my liking.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Linguine:

This was my favourite, it was full of strong flavours such as sundried tomatoes, olives, basil oil with the crunch of pine nuts.
A really healthy pasta but a bit too oily.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Baked aubergines:

The aubergines were one of my favourites dishes in the vegetarian menu because you can actually taste the real texture and taste of aubergines.
The way aubergines are done in Chinese cuisine are a waste, they end up mushy or just soaked up in oil!
The tomato sauce was nice and strong which complemented the aubergine well but after a few slices I started scraping away the sauce because it felt a bit too heavy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

For vegetarians, I would definitely recommend the linguine and the baked aubergines.

[Review 2915] Turkish delights! @ 土耳其安塔利亞 Turkey Antalya

23/10/2013
土耳其安塔利亞 Turkey Antalya
此店之前身為我愛安塔利亞

旺角西洋菜南街1A-1K百寶利商業中心13樓4B室
Shop 4B, 13/F, Pakpolee Commercial Centre, 1A-1K Sai Yeung Choi Street South, Mong Kok
https://www.openrice.com/zh/hongkong/review/turkish-delights-e2327290

Thanks to 饞餵人 and Turkey Antalya restaurant for organizing this tasting.

Turkey Antalya is a private restaurant located in a commercial building right in the heart of Mong Kok.

Although the restaurant and kitchen is small, they were able to cater for a birthday party that day as well as our tasting.

Here was what we tried:
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Roasted Tender Chicken Stuffed with Red Rice in Mersin Style $236:


This was a whole roasted chicken stuffed with rice and herbs.
It is called red rice because of the herbs.
The chicken was tender with crispy skin and the rice was rich in herbs and spices but just a tad too salty in my opinion.
There was yoghurt and salad to complement the chicken as well.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Mektup Böreği:
Fried cheese and yoghurt (pre-order needed)
$185


I loved the cheese and yoghurt which was wrapped in crispy pastry.
The cheese is not that strong and similar to cottage cheese.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Mussels and Rice with Tomatoes Sauce - Midye Dolma (pre order needed)
$236

The rice was similar to the rice in the chicken dish above but it did not taste that strong which was a good balance with the mussels because the taste of that was light and there were pieces of aubergines in it too.
It would be great if the mussels could have been detached from the shell or placed above the rice.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Turkish Grilled Meatball 6oz and Lamb Sis kebab 6oz
$396

This meat was a bit heavy for me and it was slighlty dry and hard.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Manti (Lamb/Beef)
$185

These were cute deep fried wontons, which were really similar to the Xiamen style mini wontons.
http://static3.orstatic.com/UserPhoto/photo/4/38L/00N12OD825952CECB25164l.jpg
The turkish style ones were tastier as they had tomato sauce and yoghurt dressing.
Once you start on them, you can't stop.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Buttered rice

Simple but delicious buttered rice!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Rose Pudding

It had strong rose flavour, perfect for rose lovers but since I do not like rose I can't comment but I just felt that the sweetness could be toned down.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

[Review 2914] Le Dôme de Cristal media tasting @ Le Dôme de Cristal

23/10/2013
Le Dôme de Cristal
中環皇后大道中9號嘉軒廣場2-3樓
2-3/F, The Galleia, 9 Queen's Road Central, Hong Kong, Central
https://www.openrice.com/zh/hongkong/review/le-dome-de-cristal-media-tasting-e2327246

Thanks to KC and Le Dôme de Cristal for inviting me to this media luncheon at the first Cristal-branded Bar and Restaurant in the World.
Guests are greeted with a glass elevator surrounded by a small flight of stairs to the restaurant with a classy wine cellar at the entrance.
This newly opened restaurant is located on the third floor of The Galleria where diners dine beneath a grand dome-shaped ceiling.

Here was what we tried:
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
4-Piece Oyster Platter:


Ostra Regal, White Pearl, Gillardeau, Ecaille D’ Argent
The oysters were great with the champagne because sipping the champagne after eating the oysters balanced out the saltiness which enhanced the taste of the champagne.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Organic Tomato Salad with White Anchovies & Pickled Garlic in 12-Year Aged Balsamic Vinegar:


The salad was delicate and delicious, I loved the minimalistic dressing, it was just balsamic vinegar and white anchovies which were enough to keep it tasty because the beets and cherry tomatoes tasted perfect on its own.
The salad leaves were grown by hydroponics which does not contain pesticides while containing high nutrients.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Alaskan Crab Meat with Imperial Caviar in Du Barry Cream Sauce:

Again, this is why I prefer Western cuisine because the tastes are lighter, I could taste pure crab meat which was flavoured by the caviar on top.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Carpaccio of Yellowfin Tuna, Scallops & Salmon Roes in Sesame Dressing:


The carapaccio was nice and fresh especially the scallops, I love the salmon roe because it gave it an extra burst of salty flavouring when it popped.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Terrine of Duck Foie Gras stuffed with Fig Chutney:

The portion of this was huge, and the foie gras terrine literally melts in your mouth.
It was paired with fresh fig slices and fig chutney both which I adored because they were natrual and no sweeteners were added.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Linguine with Sicilian Red Shrimp & Imperial Caviar in Cherry Tomato Sauce:

This is the best Sicilian red shrimp I have tasted because the texture was not too springy.
Usually shrimps of that size end up too tough, but this one was a bit like sashimi.
The linguine was infused with prawn oils, lobster essense and butter giving it the most intense prawn taste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Charcoal Grilled Yellowfin Tuna & Alaskan Crab Leg with Fennel Salad:

This was a colourful dish, and the tuna was grilled just right with a pink centre.
The delicate crab paired nicely with the fragrant fennel salad.
☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Charcoal Grilled Canadian Pork Rack with Apple & Rhubarb Chutney in Red Currant Glaze:

The pork was tender and tasted fruity because it was paired with apple and rhubarb chutney which gave it a appetizing sweet tone.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Slow Cooked Lamb Loin with Gratin Potato in Morels Cream Foam & Sheep Milk Yoghurt:


The lamb was lovely and tender with delicious potato gratin in the middle.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Champagne Caviar with White Peach Mousse Cake:

The mousse cake was glistening with golden champagne caviar on top.
A nice way to sweeten the palate with floral peachy tones.
There was tangy lemon powder and refreshing jelly on the plate too.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Valrhona Chocolate Le Dome with Wasabi Filling Vanilla Ice-cream and Sorbet:

The chocolate dome was an interesting fusion, but not bad because many desserts pair chocolate with salt or salted caramel.
I liked the way the wasabi toned down the sweetness of the chocolate.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Throughout the tasting, it was a journey with the following LOUIS ROEDERER fine champagnes:

Louis Roederer NV
Louis Roederer Blanc de Blancs 2007
Louis Roederer Cristal 2005
Louis Roederer Cristal Rose 2004


I am not an expert on champagnes but each and every one of them was unique with ultra fine bubbles rising in straight line from the centre of the champagne flute which were mesmerizing to watch.

There was one which you could smell instantly, but my favourite had to be the one with super fine bubbles, the Cristal 2004.
The bottles were beautifully designed just like crystal.

[Review 2913] Creole food restored @ Restoration

23/10/2013
Restoration
中環雲咸街63號巴力大廈1樓
1/F, 63 Wyndham Street, Central
https://www.openrice.com/zh/hongkong/review/creole-food-restored-at-restoration-e2327225


I used to go to Blue Smoke for creole food but it has closed down.
Luckily I had their last Thanksgiving dinner because it was delicious.

Anyway, I heard about Restoration last year but every time I called no one picks up the phone and they are not open on Sundays.

When i got there, the food was strikingly similar to Blue Smoke, after asking the staff, they said the Chef was from Blue Smoke which was comforting.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Oyster po boy:

The oysters were coated in delicious cornmeal which was light and crispy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Catfish po boy:

The catfish was also coated in the same delicious cornmeal, but the catfish was slightly saltier.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Cinnamon roll:

Bit dry and hard
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
After the meal, there was an electronic questionnaire to leave comments.