[Review 3025] Fish and meat in a land of Plenty @ Fish & Meat

18/12/2013
Fish & Meat
中環雲咸街32號2樓
2/F., 32 Wyndham street, Central
https://www.openrice.com/zh/hongkong/review/fish-and-meat-in-a-land-of-plenty-e2336332

Came here previously to the opening party and already felt like a goddess because everyone was given flower headbands!

The interior of Fish and Meat reminded me of the Blue Butcher and it turns out they are managed by the same group.

Most of the decor and fixtures are homemade and rustic.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Farm house jam

Ice fox vodka, homemsde blueberry thyme jam, prosecco.
Although I do not drink alchohol, the Farm house jam was really nice and they also do a non alcoholic version too which I shall order next time.
The mixture of blueberry and thyme resulted in a lovely fruity flavour.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Crispy whitebait, charred lemon, aioli
 0 讚好

The whitebait was crispy and light, a fun way of starting your appetite by munching these fried fishes in light flour coating.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sea urchin bruschetta, lardo di colonnata, rosemary
 0 讚好

The sea urchin was silky and smooth, and the lardo di colonnata was nano thin that it was almost transparent on top of the urchin.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Fresh Tagliatelle, chicken and truffle emulsion, crispy skin (freshly made)
 0 讚好

I liked the fried chicken skin on top because it was delicious!
The tagliatelle beneath was rich and creamy with a strong truffle taste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Hand ground dutch veal and pork meatballs, Fontina, pepperoni sauce
 0 讚好

The dutch veal meatballs were really soft and sticky complemented by the rich pepperoni sauce.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Roasted bone marrow crostini, lemon zest, garlic, parsley
 0 讚好

The bone marrow was easy to eat because it has been taken out of the bone and cut into slices and put on the crostini.
At first they look like scallops!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Panfried baby Spanish octopus, white bean puree, garlic, parsley, chili, Sicilian lemon
 0 讚好

Previously tried this at the party so I was glad to see it again because it had hints of lemon with a spicy kick.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Roasted french turbot, carrot puree, brown shrimp, smoked prawn butter

The fish was interesting because it had a super light crispy coating but the fish was tender and succulent.
It was surrounded by cute little shrimps.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★r
Daviola style French free range yellow chicken, caramelized onion, jus
Tender chicken paired with sweet caramelized onions and stuffing.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Australian kobe 32oz prime beef rib, bearnaise, salsa verde
The beef was juicy and meaty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sweetcorn polenta
The sweetcorn polenta was really creamy with lots of sweetcorn pieces in it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Roasted Tuscan potatoes, garlic, rosemary, seasalt
 0 讚好

I love potatoes so I just adored these cute tiny potatoes with deliciously crisp skin on the outside and soft inside seasoned with seasalt and rosemary.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Dark chocolate fondant / salted caramel / homemade Tahitian vanilla ice cream
 0 讚好

The Fish and Meat chocolate fondant is a memorable one.
It had salted caramel which made it unique and enhanced the taste!
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Whipped mascarpone “cheesecake” / raspberry / shortbread crumble

I loved the cheesecake because it was deconstructed, it was foamy and light which is the opposite of a heavy cheesecake complemented by the delicious tart berry sorbet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sicilian lemon tart / country clotted cream

This tart was nice and refreshing paired by delicious clotted jam.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

[Review 3024] Chicken hot pot @ 至尊重慶雞煲 Supreme Restaurant

1612/2013
至尊重慶雞煲 Supreme Restaurant
旺角彌敦道593-601號創興廣場16樓
16/F, Chong Hing Square, 593-601 Nathan Road, Mong Kok
https://www.openrice.com/zh/hongkong/review/chicken-hot-pot-e2336058

There has a been a recent craze for spicy Chicken hot pots but it sounds really spicy which is why I have not tried it yet.
Thanks to Martin and Supreme hotpots for inviting me to this tasting or I would not have experienced how delicious a Chicken hotpots is.
It is located in Mong Kok, a place that I rarely dine because there are always long queues however at this restaurant they have a nice spacious waiting lounge with sofa seats.
The restaurant was big, with lots of long tables in the middle suitable for large groups which is a must in the MK area.
There is a wide drinks selection including beer, Chinese herbal drinks but it would be great if there was hot and cold water too.
They have freshly made dumplings which were delicious.
We had the deluxe chicken pot, which had seafood in it.

For people who have not tried chicken pot before they have clear instructions on how to eat it.
Basically you eat the chicken from the pot, then when it is nearly empty, you add items such as cows stomach, fish maw and squid in the pot.
After that you add broth and start eating it like a normal hot pot.

I was hooked immediately when I started the chicken, it was so tasty with lots of spices and sichuan peppercorn.
As well as the chicken, their freshly made dumplings were divine especially the watercress because there was lots of crunchy watercress stalks in it.

They have Korean instant noodles for the hotpot which is better than the usual ones because they do not clump together and the texture is nice and springy.

We also tried the chicken in wine which contained four different Chinese wines.
I tried the broth as well and it was strong and fragrant.

[Review 3023] Dinner at The Boss @ 波士廳 The Boss

16/12/2013
波士廳 The Boss
中環皇后大道中58-62號振邦大廈地庫
LG/F, Peter Buliding, 58-62 Queen's Road Central, Central
https://www.openrice.com/zh/hongkong/review/dinner-at-the-boss-e2336055

Thanks to The Boss for inviting me to try their dishes.
When I recieved their invitation, it was before they were recommended on the Michelin list.

The location of this restaurant is extremely convenient and close to the MTR station on Queen's Road Central.

This restaurant is owned by a horse owner which is why they have pictures of horses on the walls.

It would be great if they had a mini media player showing silent videos of the horses in action.

Before I made an appointment, I analyzed their menu and it appears that they specialize in high end dishes such as Bird's nest, Abalone and Sea cucumber.

Each set meal has at least one of those items on the list.

Anyway we tried set meal A and changed two dishes to the noodles and lettuce:
+++++++++++++++++++
Chilled shrimps in Shaoxing wine:

The shrimps were peeled which was convenient, and the wine was lovely and strong that the prawns had soaked the wine resulting in a nice alcoholic taste.
+++++++++++++++++++
Boss Appetizers
Aubergines in sesame sauce, black fungas in vinegar, stir fried mushroom with truffle

The appetizers were really nice especially the black fungas in vinegar which had a tart taste with a gentle spicy kick.
The earthy mushrooms were further enhanced by the truffle dressing paired with sweet baby asparagus tips.
+++++++++++++++++++
Braised bird’s nest & bamboo piths with superior soup

I loved this golden soup because it was crammed with lots of bamboo piths and birds nest.
+++++++++++++++++++
Braised pomelo skin and black mushroom with shrimp roe

I have always liked braised pomelo skin which is mushy and complemented by the delicious Chinese gravy, on the side there was a piece of premium black mushroom (tin bak gu) which has a white scored top.
+++++++++++++++++++
Sauteed prawns with salty egg yolk

The prawn was beautifully presented with cereal and a block of rice crispy cracker on the side.
The crispy salted egg yolk coating complented the springy prawn nicely.
+++++++++++++++++++
Stir fried noodles with black truffle

This was delicious plain stir fried noodles with black truffle and beanshoots.
Each strand was uniformly coated and flavoured with black truffle.
+++++++++++++++++++
Baked Chinese lettuce casserole (home made shrimp sauce, yellow bean sauce)

I loved the shrimp sauce's pungent smell and the lettuce was fully flavoured with shrimp sauce and yellow bean sauce.
The lettuce was cooked just right, not too crispy or too soft.
+++++++++++++++++++
Sweet apple soup

The meal ended with delicious sweet apple soup that was not too sweet with lots of lovely soft diced pieces of apple in it and Chinese almonds.
+++++++++++++++++++
The Boss is really nice and flexible and allows you to change dishes on the set menu subject to a price difference.
A nice place for quiet gatherings with attentive staff.

[Review 3022] Cacao Barry cake @ 美心西餅 Maxim's Cake Shop

14/12/2013
美心西餅 Maxim's Cake Shop
柴灣小西灣道10號小西灣廣場地下8號舖
Shop 8, G/F, Siu Sai Wan Shopping Plaza, 10 Siu Sai Wan Road, Chai Wan
https://www.openrice.com/zh/hongkong/review/cacao-barry-cake-e2335785

Thanks to Maxim's PR agency for this cake.
The cake is called Cacao Barry which is made with Cacao Barry chocolate.
Cacao Barry is a brand of chocolate founded by Charles Barry in France in 1842.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Cacao Barry:

It was a Bailey's chocolate mousse cake.
Inside the cake there is a layer of Bailey's mousse, white chocolate mousse, dark chocolate cake, dark chocolate mousse and a crispy chocolate base.
The outside of the cake is covered in dark chocolate sauce.
Although the cake looks quite small, you could actually get 14 decent sized slices from it.

The taste of the chocolate was really strong but slightly too sweet, it tasted like coffee even though there was no coffee in it.
The cake stayed in shape when it was sliced unlike some other cakes that collapse when you slice them.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

[Review 3021] Fresh sashimi at Okinawa Dining BRIDGES @ Okinawa Dining BRIDGES

14/12/2013
Okinawa Dining BRIDGES
銅鑼灣開平道1號Cubus 6樓
6/F, Cubus, 1 Hoi Ping Road, Causeway Bay
https://www.openrice.com/zh/hongkong/review/fresh-sashimi-at-okinawa-dining-bridges-e2335763


Thanks to D for inviting me to try this restaurant with two great people.
OKB is located at The Cubus with spacious tables and chairs suitable for families and gatherings.
There is a sushi bar where diners can see the sushi chefs prepare the food.

Here was what we had:
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Appetizers:
From left to right was cucumber with miso, stewed whelk and sweet potato puree with prawn on top.
The appetizers were light to start off with.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sashimi platter:
Next we had a huge sashimi platter with fresh sashimi.
My favourites were the sweet botan shrimps, tuna and salmon.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Stewed belly:

A nice slice of pork belly that was stewed just right with a soft texture and an even distribution of fat.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Soup:

The soup was fruity because it had thin shreds of yuzu peel in it. A great soup to help digestion.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Wagyu beef:


The beef was set alight giving the beef an extra flare in taste.
It was really soft and tender with an even fat marbling complemented by the rich gravy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Sushi:

The sushi was freshly prepared and tasted great with their freshly grated wasabi.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Udon:

A nice bowl of warming al-dente udon with delicious braised pork.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Deep fried prawn heads:

The prawn heads were delicious, they were lovely and crispy and the matter in the head was tasty.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Fruit sashimi:

This consisted of apples and pineapple on a bed of crushed ice.
The apples were crispy and sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

[Review 3020] Rockin' views of Lion Rock and old kowloon @ Lion Rock

13/12/2013
Lion Rock
旺角太子道西193號帝京酒店3樓
3/F, Royal Plaza Hotel, 193 Prince Edward Road West, Mong Kok
https://www.openrice.com/zh/hongkong/review/rockin-views-of-lion-rock-and-old-kowloon-e2335599

I have previously been to La Scala which was years ago. Royal Plaza Hotel looks really different now.
Lion Rock is new and when I was invited, the name reminded me of Lion Rock Hill.
When I got there, I was greeted with a grand entrance with a beautiful view of the Lion Rock.

There are big glass panes with a clear view of Lion Rock and the surrounding areas such as Kowloon City, the tall building near Broadcast Drive.
I don't know why but when I sat there admiring the view, it made me think of old Kai Tak airport and Hong Kong in the 1960s shown on TV.

In the middle, it over looks a railway.
Perhaps my perception is weird, but I kept thinking that the tracks led to the past.
It seemed like a past life was connected to the Kowloon area or perhaps that weird "Below the Lion Rock" song has somehow brainwashed me to think that what I see in that area is old Hong Kong!!

Anyway, we tried two tea sets:
The Truffle high tea and the Christmas High tea.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Christmas High Tea:

-Mini turkey and bacon burger
-Black truffle puff pastry chipolata sausage roll
-Twins ham rolls with cranberry sauce
-Snow crab legs with fennel salad cup
-Mini smoked salmon Wellington with caviar
-Scallop and tomato shooter with champagne jelly
-Christmas fruit cake
-Pecan pie
-Christmas cookies
-Apricot and chestnut log cake
-Lemon tart
-Strawberry panna cotta

There was a nice assortment of sweet Christmas bites, my favourite was the pecan pie and Christmas fruitcake.

The crab legs were nicely done and easy to eat without needing to remove the shell.
The burgers were nice and juicy and the salmon wellington tasted like a delicious salmon puff.

The Christmas log cake was really nice, it was light mousse with layers of apricot and chestnut mousse that was not too sweet.
For the savoury items, the sausage rolls with caviar were as nice as the sausage rolls in the UK and the scallop shooters were great because the tomato salsa beneath it was spicy and tangy.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Truffle afternoon:

-Black Truffle Chocolate Cake
-Black Truffle Crème Brulee
-Rainbow Cake
-Hazelnut Mille-Feuille
-Strawberry Tart
-White Chocolate
-Cheese Cake
-Coconut Mango Mousse Cake
-Blueberry Financiers
-Raisin Scone
-Smoked Salmon with Black Truffle and Sour Cream on Wheat Bread
-Egg Salad and Black Truffle on Toast
-Lobster and Mango with Black Truffle Sandwiches
-Mini Wagyu Beef Burger with Black Truffle
-Deep Fried Vegetables and Black Truffle Spring Roll Black
-Truffle Braised Escargot Tart

The black truffle chocolate cake was really interesting, strong dark chocolate mousse infused with black truffle and the blueberry financiers were amazing because there were so many blueberries in it.

I loved the creme brulee because it was silky and smooth, and there was my favourite clotted cream to go with the scones.

The savoury platter was great especially the salmon sandwich because it was salmon wrapped outside the bread and not presented like the usual sandwich.
The escargot tarts were good too.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★