[Review 7143] Is LLB Bistro here to stay? @ LLB Bistro

21/01/2019
LLB Bistro
上環荷李活道188號地下
G/F, 188 Hollywood Road, Sheung Wan
https://www.openrice.com/zh/hongkong/review/is-llb-bistro-here-to-stay-e3281958

For some reason the restaurants at this location keep closing down such as La Porcina and recently this short lived Chinese style Western curry thing which was clearly a failure.Lets see if LLB Bistro stays as it is different to the predecessors.

I was captivated by the menu which was a good sign, they had Scotch Egg and Eton Mess which is English but you really need to try it to see if it is the real deal so went in.

The ambiance was pretty good and it was good seeing tea served in stylish tea pots and cups.

I had already decided on the Scotch Egg and Eton Mess and was still deciding on a main.
The humor on the menu was quite cute!
[We hereby do notify you that unless you place an order within the next  minutes, we shall vacate your table without further notice.
Last but not least, we hope you don't take the above paragraph seriously.]
In the end ordered the Fish and Chips which seemed like the real deal as it had crushed peas which I think they mean mushy peas.

The Scotch Egg came first which was promising with a runny egg yolk.
Basically it was really similar to the one I had at Sundays grocery years ago.

It was simply delicious, a silky tender egg surrounded in sausage meat and a crispy crumb coating.
There was some side stuff which I thought was beetroot but it sweet stuff.
You could tell it was dried apple pieces the stuff you find in museli because when it gets its moisture back, it has a foamy crisp texture.
The other sweet stuff in that pile tasted like cranberries and possibly stewed apple.
Next was the Fish and Chips.
Well with light and no light you could see the bottom one was over done compared to the top one.

I am quite puzzled why they served it with fries when fat chips were on the menu but anyway it was ok.
It was not cod but some other small fish which I suspect could be seabass because the texture was very soft and silky.
The mushy peas looked promising but they had some strange sweet taste to it.
For drinks, had the hot mint chocolate which was served in a glass but luckily it wasn't boiling hot as it would be difficult to hold the glass hence the reason why hot drinks are served in cups with ears.
Anyway, the taste of the mint chocolate was comforting as it tasted just like the instant mint chocolate sachets that you can buy at Sainsburys.

Rose Coffee:Last but not least was the Eton Mess.

To be honest, there was way too much cream but at least it was delicious cream and not fake Chinese Cream which I really appreciate!!
I really wish I had some scones nearby as there was just that much cream in it.
Overall, it was delicious but too much cream in ratio to meringue and strawberries so every spoon I had was practically cream.

After browsing LLB Bistro, it seems they are connected to Oldish which is another good restaurant just round the corner so I think LLB Bistro is here to stay!

[Review 7142] Fish claypot rice @ 一粥麵 Super Super Congee & Noodle

20/01/2019
一粥麵  Super Super Congee & Noodle
將軍澳貿業路8號新都城中心2期UG樓001-003號舖
Shop 001-003, UG/F, MCP Central, 8 Mau Yip Road, Tseung Kwan O
https://www.openrice.com/zh/hongkong/review/fish-claypot-rice-e3281536

I don't normally order the claypot rice dish because the pot stinks which makes the rice stink!Anyway, decided to get the fish claypot because I love the preserved veggies and fish.
I was planning to just eat the rice on top if it was going to be bad but luckily it wasn't smelly and the fish was fresh so it wasn't fishy.
The rice was a bit hard but overall, it was delicious with the fish and the soy sauce given.
The soup sent me to hell though as it was so watered down and sweet not because of the dates but you could taste sugar in it.

[Review 7141] Possibly the first reptile restaurant in HK @ Animojo

20/01/2019
Animojo
中環蘇豪荷李活道15-19號歐士大廈UG層A舖
Shop A, UG/F, Au's Building, 15-19 Hollywood Road, Soho, Central
https://www.openrice.com/zh/hongkong/review/possibly-the-first-reptile-restaurant-in-hk-e3281368

Possibly the first reptile restaurant in HK
2019-01-20  865 瀏覽
Went here a while ago after seeing celebs posting themselves with snakes etc.
Food is rather exxy so only had a drink but I have to admit the menu is really good as the food offered is very creative and I like the way they have  food for omnivores, carnivores,  herbivores etc.


My picks are the morning glory with blue cheese which should work as the fermented tofu is replaced with blue cheese in a similar concept.
Had the seasonal ginger latte which had a good bitter aftertaste but less on of a gingery kick.

[Review 7140] Fooklore to be the new folklore of Wanchai @ 享福 Fooklore

20/01/2019
享福 Fooklore
灣仔軒尼詩道33號灣仔皇悅酒店LG2層
LG2, Empire Hotel Hong Kong - Wan Chai, 33 Hennessy Road, Wan Chai
https://www.openrice.com/zh/hongkong/review/fooklore-to-be-the-new-folklore-of-wanchai-e3280860

Wanchai is my love and roots where my journey for food in Hong Kong began.
I have had countless meals in this area but lacked Chinese restaurants I could recommend.

Fooklore is definitely recommendable, this is the place to take tourists or clients because of the reliable service and quality of the food (at the time of this meal).
The restaurant is located at Empire Hotel on the corner of Lockhart Road so it is near Admiralty as well.
Judging by the menu, it was the usual suspects like dimsum but when the food arrives you get a surprise by the presentation and taste.
This is what we had [Steamed black truffle and wild fungus dumplings], [steamed minced beef balls], [Steamed rice-roll with minced beef], [Pan-fried diced chicken buns in Teriyaki sauce], [Pan-fried pork dumplings with rice paper net], [Pan-fried pancakes with dried scallop and dried shrimps], [Poached chicken with oil in peanut sauce], [Fried rice vermicelli with crab meat and dried shrimps], [Longevity buns with lotus paste and salty egg yolk].
(Quoted from the English Menu)
++++
[Steamed black truffle and wild fungus dumplings]:
The steamed dumplings were flawless and crystal clear, they were loaded with diced wild mushrooms infused with a black truffle taste.

++++
[steamed minced beef balls]:
Basically beef shaomai and I liked the way they were garnished with a slice of okra which makes it look healthy and appetizing.
The beef had a nice flavour with a soft but firm texture.
++++
[Steamed rice-roll with minced beef]:
These are rice rolls that are served everywhere but considerably different as there was delicious aged peel in it and the soy sauce they used excelled it to a different level as it was good quality soy sauce with a lovely sweetness.
The riceroll wrap was silky and smooth yet held together without breaking.

++++
[Pan-fried diced chicken buns in Teriyaki sauce]:

When the lid was taken off, there was a fragrant smell of wine, each bun was uniformly panfried.

It was filled with delicious pieces of chicken in light Teriyaki sauce so you could still taste the buns and chicken.
++++
[Pan-fried pork dumplings with rice paper net]:
The rice paper net showed how incredible their skills were.
You can see the way they drizzled the liquid rice mixture in a spirograph pattern quick enough before it got crispy.

As well as the appearance, the dumplings were tasty with juicy pork filling.
++++
[Pan-fried pancakes with dried scallop and dried shrimps]:
This was another one of my favourites because the pancake was thin and crispy yet there wasn't a drop of oil lingering on the plate or any excess oil on the pancake.
It was crispy with a lovely scallion aroma.

++++
[Poached chicken with chili oil and peanut sauce]
The poached chicken was lean and tender with a good amount of spiciness.
Despite the spiciness, you could still taste the freshness of the chicken which was really appreciated. Fooklore uses the finest ingredients for all dishes including fresh chicken for this dish.

++++
[Fried rice vermicelli with crab meat and dried shrimps]:
Another dish that must be ordered because it was wonderful.

Again, the dish is more stunning when it is served because you will find an abundance of shrimp roe in it and the vermicelli they have used is almost like silk.
There were bits of crab and fragrant egg in it that it reminded of 鳳凰炒長遠 which I do not know the English dish name but glass vermicelli is used instead.
++++
Finished with the [Longevity buns with lotus paste and salty egg yolk] as it was someones birthday.
They were super cute and size matters as less is more as it looks more appetizing!

++++
Overall, I was more and than impressed with the freshness of the ingredients and the taste of the food so I will definitely be coming back.

[Review 7139] 3 wishes in 1 @ J.S. FOODIES

19/01/2019
J.S. FOODIES
九龍塘達之路80號又一城LG2樓30號舖i.t blue block
i.t blue block, Shop 30, LG2/F, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong
https://www.openrice.com/zh/hongkong/review/3-wishes-in-1-e3279993

3 wishes in 1
2019-01-19  308 瀏覽
J.S. FOODIES is the new talk at Festival Walk as they serve souffle pancakes from Flippers and food from two famous joints in Japan .

They serve burgers and American pancakes from JS Cafe and JS  Pancakes.

Luckily  I have already tried the souffle pancakes at Flippers so decided to go for something different while everyone was having souffle pancakes and Hotcakes.
Started with the Mocha frappe and Jasmine bubble tea.
Both were a good start as they were not too sweet.
For mains, had the seafood pasta as I didn't feel like having a burger.

The angel hair pasta was tossed in a rich tomato sauce that had chunks of tomatoes with a prominent sweetness and tangy aftertaste.
As for the seafood, there were prawns, mussels and scallops.
For dessert, I had the seasonal French Toast which looked more like a loaf of bread toasted and topped with strawberries and cream!!!
The French toast was crispy and caramelized on the surface and inside it was soft and fluffy.
Everything was in harmony especially the strawberries and whipped cream, then there was the icecream and cream cheese which all went well in terms of ratio of toast to filling.
Definitely great for sharing as the portion is quite big.

J.S. FOODIES is a great place to meet up for desserts because there are so much choices and Kowloon Tong is just where all the youngsters are with CUHK nearby!

[Review 7138] Dishes to suit all all generations @ 鳳城1954 Fung Shing 1954

18/01/2019
鳳城1954  Fung Shing 1954
九龍灣宏照道38號企業廣場5期MEGABOX7樓6號鋪
Shop 6, 7/F, MegaBox, Phase 5, Enterprise Square, 38 Wang Chiu Road, Kowloon Bay
https://www.openrice.com/zh/hongkong/review/dishes-to-suit-all-all-generations-e3279582

Fung Shing is a reputable Shunde Restaurant that has been in Hong Kong for years.
To be honest, I wouldn't have known about this restaurant if someone didn't take me there a few years ago.
All I remember from my last visit was scrambled milk and sago pudding.

After seeing recent reviews, found out that there is a new branch in Kowloon Bay serving cute dimsums as well as the traditional stuff so went there one weekday evening when there would be less people.

The restaurant is spacious and wheelchair friendly.

The order sheet is clear and concise with pictures, English and Chinese!
Clearly we had to order the signatures such as fried milk and traditional scrambled milk.
Both reminded me of the meal I previously at Fung Shing.
Personally I liked the fried version as it was delicate milk curd coated in a crispy coating while the scrambled version was more like scrambled egg but with a fragrant milky taste.




The Crispy golden chicken is another popular signature here with evenly crispy golden skin and tender chicken beneath it.

Next were The King's green beans coated in salted egg yolk which was delicious and I could eat these all day.
I just loved the juicy beans in the middle contrasted by the fried salted egg yolk coating.

Moving on to the modern side of the Fung Shing dishes we had potato salad which was like Japanese potato salad.

Another modern presentation of buttered chicken wings and seemingly fries were actually Indonesian prawn crackers looking like fries.

It seemed like the modern approach had a mix of different international elements such as the pineapple fried served in a pineapple was Thai style with Vietnamese sausages in it.

The sweet and sour pork was different but nice because they used strips of pork neck meat to get those uniformly shaped pieces and it was fun dipping it in the sauce.



The Angus beef cubes and mushroom were a good pairing hence simply good with rice.

 For desserts, I had the traditional sago pudding with lotus paste and cute dimsum buns which I classify as dessert because the bun pastry is sweet.


The sago pudding was really good that day as it was not that sweet while others said it was a bit too bland.
Overall, there is something for everyone on the menu  so I don't mind coming back.