[Review 4591] The ultimate Chinese sausages in Hong Kong @ 蛇王芬 Ser Wong Fun

03/09/2015
蛇王芬 Ser Wong Fun
中環閣麟街30號地舖
G/F, 30 Cochrane Street, Central

https://www.openrice.com/zh/hongkong/review/the-ultimate-chinese-sausages-in-hong-kong-e2486349

I used to like this other place in CWB for Chinese sausages but not anymore since I tried this place.
Every time I am in Central I will always pass this place but there are too many enticing restaurants that I skip this place.

Ended up trying this place one rainy night because I was too lazy to walk somewhere else.
I went for the Chinese sausages with rice and had both types, the liver sausages and the red preserved sausages.

To my surprise the red preserved sausages were sweet and hard without fatty bits so I really liked it.
Normally I won’t eat the reds because they burst with oil and horrible squidgy fat.
The liver sausage was even better because it was velvety and there were not much fatty bits in it either.
Anyway, I hope to come again and try the other dishes.

[Review 4590] Delish Chinese sausages and glutinous rice @ 吉吉魚蛋

03/09/2015
吉吉魚蛋
藍田匯景道8號滙景商場3樓14B-15號舖
Shop 14B-15, 3/F, Sceneway Plaza, 8 Sceneway Road, Lam Tin
https://www.openrice.com/zh/hongkong/review/delish-chinese-sausages-and-glutinous-rice-e2486347

Delish Chinese sausages and glutinous rice
2015-09-03  587 瀏覽
Last time I had the Chinese sausage on its own and I regretted not trying the rice.
This time I tried the rice and ordered an extra Chinese sausage and it came to $34.
 0 讚好

The rice was fragrant and pleasant because when I smell Chinese sausages with glutinous rice I will usually want to throw up because the oil is rancid.
The glutinous rice was al-dente with a slight stickiness and it had a lovely sweet and savoury taste which comes from the sweet soy sauce while the preserved sausages had a fragrant Chinese wine taste.
 2 讚好

The rice was topped with spring onions and crispy peanuts which gave it extra flavour and the portion was quite big compared to the famous joint in Wan Chai.

[Review 4589] My ideal afternoon tea @ The Cabin Cafe & Restaurant

03/09/2015
The Cabin Cafe & Restaurant
西貢普通道183C號地下
G/F, 183C Po Tung Road, Sai Kung
https://www.openrice.com/zh/hongkong/review/my-ideal-afternoon-tea-e2486345

My ideal afternoon tea
2015-09-03  900 瀏覽
Since Shortbread Teas closed, I haven't had a decent meal or tea.
 1 讚好

Recently discovered The Cabin and got my comfort food!
Within two weeks I was back for the tea.
There were two menus when I got there, the Classic English Afternoon Tea Set and the afternoon tea sets.

It was such a headache deciding because the tea sets had filet o fish burger and chips, pies and the other Classic English tea set was irresistable.
In the end I went for the Classic English tea set because I am going to come back for the other options.

There were three tiers and it had all the things I could possibly want which is too good to be true and I seriously mean it because other places put crap together and half of the items are not really English or too sweet.

**On the top tier, there was my favourite TRIFLES and lovely homemade tarts including the tartlet base.

**Then the second tier had cheese scones and cranberry scones with jam and CLOTTED CREAM!


**The bottom tier had sandwiches, the highlight was the roast beef with horseradish and crackers with PORTOBELLO mushrooms and not cheap local mushrooms!

I had a pot of Earl Grey tea because you just have to have tea!

Started with the bottom tier first and had the salmon and tomato cherry sandwiches which were lovely, then I moved on to the toasted prawn and crab sandwiches which were creamy and delicous.
The beef and horseradish baguette slice which was the star because it was a tasty slice of beef covered in creamy horseradish sauce.

Finished with the crackers which were aromatic because the truffle and portobello mushrooms were earthy and fragrant.
After finishing the bottom tier, I moved onto the scones!
I love scones and they were crumbly and delicious with the clotted cream and jam.
The cheese could have been cheesier.

After scoffing the scones, it was the sweet tier!
I loved the tartlets because their homemade tartless base is just right, not too hard or sweet.
There was a blueberry tart and a lemon tart. The lemon tart was my favourite because it had a really thin slice of apple which gave it a lovely crisp texture and a subtle apple tone with the lemon.
The banoffee pie was lovely because the toffee taste is prominent and I love the crisp chewy base with fresh bananas and cream on top.
I saved the trifle last because it was my favourite, the trifle had lovely layers of custard, sponge, strawberry and jelly at the bottom.

COMING BACK SOON FOR MORE COMFORT FOOD!

[Review 4588] What's the secret @ Tokyo Secret 味之藝術

02/09/2015
Tokyo Secret 味之藝術
尖沙咀加連威老道52號地下C舖
Shop C, G/F, 52 Granville Road, Tsim Sha Tsui
https://www.openrice.com/zh/hongkong/review/whats-the-secret-e2486015

Went here because the whole world was trying this place.As I was having dinner, I got the purple Okinawa which is a purple sweet potato flavoured milkshake.
It tasted really nice because it was thick and creamy with a natrual sweet potato taste that was not too sweet and the taste lingered in your mouth.
The milk they used was really good because it didn't leave any unpleasant aftertaste like cheap milk powder and weird milk that they use in Hong Kong!

I hope to try the softserve when I am next in TST!

[Review 4587] Zumufi panini @ Zumufi

02/09/2015
Zumufi
上環永吉街28-36號永吉利商業大廈地下D室
Shop D, G/F, Willy Commercial Building, 28-36 Wing Kut Street, Sheung Wan
https://www.openrice.com/zh/hongkong/review/zumufi-panini-e2486014

Went back to ZUMUFI again because I love their Ham and Cheese panini which is loaded with baby spinach leaves.
The mustard sauce had a very strong kick but it was still good and the cheese was proper cheese and not processed cheese.
You can't see the ham and cheese because it is buried by the baby spinach leaves which are thick and sweet but this is another reason why I like the Panani because there are a lot of greens in it.
There is a new Vietnamese panini but my I still prefer my ham and cheese!

[Review 4586] Consistently good @ La Saison by Jacques Barnachon

01/09/2015
La Saison by Jacques Barnachon
尖沙咀金馬倫道33號The Cameron 2樓
2/F, The Cameron, 33 Cameron Road, Tsim Sha Tsui
https://www.openrice.com/zh/hongkong/review/consistently-good-e2485849


2015-09-01  3728 瀏覽
La Saison means “season” in English so you would expect exquisite food all year round with the menu designed by Jacques Barnarchon, Michelin-starred executive chef of L’Etang du Moulin in France.
He has been working alongside various top-notch chefs including Philippe Gobet, a pastry chef of Michelin three-star restaurant managed by Joel Rebouchon.
Jacques was first featured in the 1996 Michelin Guide with a “two forks” rating.
Before I brag about how delicious the food was, La Saison is one of the few French dining restaurants in Tsim Sha Tsui and seeing Benny Li 李純恩 dining there last year, what more can I say!!!
This is my second time there and the food was consistent as the first visit so I think it deserves a comment on tripadvisor.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Assorted bread:
 0 讚好

 0 讚好

Started off with assorted bread which was yeasty and delicious with a choice of salted or non salted butter.
The salted butter made the bread taste delicious hence I finished the bread quickly.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Amuse Bouche:
 0 讚好

The amuse bouche really aroused my appetite because it was far more delicious than other amuse bouches I have tried.
It just clicked with me because the cheese puff had a decent cheesy taste and the other one with salmon had a gorgeous cheesy biscuit base.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Leek and potato:
 0 讚好

The leek and potato gazpacho was like potato in concentrated form hence it had a strong potato taste with crisp thin potato slices.
 0 讚好

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
blue lobster lobster with green tea jelly:
 0 讚好

The lobster dish was really pretty with a layer of green tea jelly with cod roe equally spaced on the edges and lobster resting in the middle.
The sweet lobster and green tea jelly blended together perfectly.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Tomato gazpacho with marinated cucumber and fennel served with red pepper sorbet
 0 讚好

The gazpacho was refreshing and appetizing while the red pepper sorbet awakens your appetite.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Steamed sea bream with tomato confit and rabbit mustard sauce:
 0 讚好

The fish was delicate and silky with a perfect slice of crispy sea bream fish skin on top paired with an interesting rabbit mustard sauce that had a unami aftertaste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Black Angus beef tenderloin with seasonal vegetables morel mushrooms on beef juice served with mashed potatoes:
 0 讚好

 0 讚好

Before I describe the taste, you can see how perfect the tenderloin was.
It was uniformly seared with a juicy red centre that was soft and juicy.
This was exactly how it tasted a year ago!
There were lots of morel mushrooms which you mix in the mashed potatoes for a fantastic taste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Raspberry souffle with vanilla ice cream:
 0 讚好

Finished off with the raspberry souffle which actually had real raspberries blended into it, hence the natrual taste.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
apple tart with apple sorbet:
 0 讚好

The apple tart was flakey with crisp sweet apple slices.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Finished off with Earl Grey tea which was aromatic and strong.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Ended the meal with petit fours.
 0 讚好

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Let's see if I am third time lucky next year!
See you in 2016.

[Review 4585] Three-Sauce Simmer Pot @ 黃記煌三汁燜鍋 Simmer Huang Chinese Food

30/08/2015
黃記煌三汁燜鍋 Simmer Huang Chinese Food
灣仔摩理臣山道9號天樂廣場1樓
1/F, Morrison Plaza, 9 Morrison Hill Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/three-sauce-simmer-pot-e2485584

Simmer Huang is a chain restaurant with branches in the mainland China, Australia, Singapore, Malaysia and other countries.
It is interesting because they have a restaurant in Australia.

Food is simmered in the pot, hence the name simmer pot.

No soup or water is added to the pot while cooking so that the nutrition in the food is preserved.
I liked the way all the ingredients were freshly packed in tubs and placed in the pot.
A very gooey sauce!
Ready to eat!

All the meats were tasty and the sauce tasted really good with rice.

After we finished all the meat, soup was added and it was turned into a hotpot!