[Review 7540] A wasted visit @ 大茶飯 Tai Cha Fan

29/06/2019
大茶飯  Tai Cha Fan
將軍澳唐德街9號將軍澳中心1樓137B號舖
Shop 137B, 1/F, Park Central, 9 Tong Tak Street, Tseung Kwan O
https://www.openrice.com/zh/hongkong/review/a-wasted-visit-e3457086

After all that queuing we finally got a table.
Unfortunately, everything I wanted was sold out so I wanted to leave but friend want to stay.
The duck blood was a bit disappointing as the sauce was too sweet.

The intestines were smelly but that was expected however the tendons were nice and soft so that was the only delicious item.

[Review 7539] Indeed a superfood bar @ ÍAÇA Superfood Bar

28/06/2019
ÍAÇA Superfood Bar
灣仔巴路士街17-21號樂景大樓地下4號舖
Shop 4, G/F, Lucky House, 17-21 Burrows Street, Wan Chai
https://www.openrice.com/zh/hongkong/review/indeed-a-superfood-bar-e3456841

It has been friggin hot lately so desserts are the only solution for cooling down.
I didn't feel like ice cream so smoothie bowls are the best option as they are healthy.
ÍAÇA Superfood Bar was my choice because of the ingredients they use.

I love the decor and vibes, it felt very tropical just like the Amazon.
On the menu, there are three main smoothie bowl choices.
I had the Cupuaçu Acai bowl because of the Cupuaçu.
Cupuaçu comes from Brazil which is famous for its nutrition and antioxidants.
It had acai berries which are also from Brazil with health benefits as well.

Cupuaçu Acai bowl:

The Cupuaçu Acai bowl was really refreshing and the taste of Cupuaçu was like pear and banana while the acai berries tasted like mixed forest berries.
On top of that was delicious fruits.
The kiwi still had its skin on however the staff reassured me the fibres on the outside have been shaved so you can eat the skin as well.

The smoothie bowl was definitely refreshing and healthy so I highly recommend it as this is the only place that has Cupuaçu.

[Review 7538] Not Birdman but Wingman @ Wingman

28/06/2019
Wingman
中環閣麟街37-43號祥興商業大廈6樓
6/F, Cheung Hing Commercial Building, 37-43 Cochrane Street, Central
https://www.openrice.com/zh/hongkong/review/not-birdman-but-wingman-e3456833

Not Birdman but Wingman
2019-06-28  100 瀏覽
Wingman specializes in chicken wings!!Wingman also has two meanings in English which I had difficulty explaining it Chinese, but anyway here is the English is definition.
In flying terms Wingman is the plane flying beside and slightly behind the lead plane in an aircraft formation.
In social terms, a Wingman is a person who supports a friend in need of support when approaching a potential date.Birdman is a festival where people dress up as birds and jump off the pier to win by the longest distance flown.


Anyway, Wingman is founded by two guys represented by the art on the wall.
On the other side, there is scene from Pulp Fiction represented by neon art.

Taking a look at the menu, there are wings, wraps and sharing platters.
Lunch menu:


I liked the black rubber gloves which felt like surgical gloves.


As I was there for the wings, I decided to try 3 different flavours as it was really difficult to choose.
There were some interesting flavours like coffee which I imagine would taste sweet and bitter.

The three flavours that I ordered were Honey Hoisin, Cajun and Buffalo.
As they were all strong flavours, it was hard to choose the lightest flavour to start with so tried the hoisin first.

With the spring onions and sweet hoisin sauce it just tasted like Peking duck which was really delicious.
Next was the Cajun which were quite spicy.

The Buffalo sauce wings were my favourite because they were really tangy and I love that tangy taste.
Traditionally Buffalo wings are served with blue cheese sauce/ranch sauce with veggie sticks so it would be great if they topped it with some diced celery and bit of the blue cheese sauce drizzled on.
Although the chives on top do make you think of sour cream.

Overall, I loved their wings and hope to come back for their wraps.

[Review 7537] Back for fake prawns @ 百味食品 Bai Wei Shi Pei

28/06/2019
百味食品  Bai Wei Shi Pei
旺角西洋菜街1號兆萬中心G10號舖
Shop G10, CTMA Centre, 1 Sai Yeung Choi Street South, Mong Kok
https://www.openrice.com/zh/hongkong/review/back-for-fake-prawns-e3456824

Back for fake prawns..
Bai Wai has been around for ages!
A few years ago I tried the vegetarian prawns which were obviously Konjac.
Recently I was in the area again so out of curiosity I decided to see if those fake prawns were still on the menu and they were so got some.
Ordered the fake prawns, mock shark fins and spinach noodles which came to HKD12.

I had them without any of the sauces because all their sauces are sweet.
Although it wasn't tasty I was surprised how oily it was because I got oily lips after eating it.
The fake prawns just tasted like chewy konjac and the spinach noodles had a bit of grassiness and that's it.

[Review 7536] Vegetarian Scotch eggs!! @ 放下素 (已結業) Let Go Vegetarian

28/06/2019
放下素 (已結業) Let Go Vegetarian
銅鑼灣登龍街28號永光中心3樓
3/F, Circle Tower, 28 Tang Lung Street, Causeway Bay
https://www.openrice.com/zh/hongkong/review/vegetarian-scotch-eggs-e3456818

Vegetarian Scotch eggs!!
2019-06-28  87 瀏覽
A while ago I was wishing for vegetarian Scotch eggs because I love Scotch eggs.
To my delight, I saw photos of it so decided to go and check it out at [Let Go Vegetarian] because they had it.
[Let Go Vegetarian] is buffet style so you will find some creative and unique surprises.

There was a good mix of Chinese and Western delights.

Under the Chinese section, I would recommend the Pork Knuckles and Ginger Stew minus the Pork Knuckles.
 0 讚好

Other Chinese dishes.
 0 讚好


Western goodies:

Scotch Eggs:



Spanish Tortilla:

Unfortunately I was recovering from food poisoning from the previous day so I couldn't eat much.
Tried the Scotch egg which actually had the same texture as a meat version even though it looks like it is just purple potato mash on the outside but the secret is mushroom stalks, chickpea and kidney bean mash.



Finished with the purple potato sweet soup which was very comforting after food poisoning as it replenishes lost sugar and fluids.




The star of the show was actually the freshly dried fruits.




I really wish I ate the dried fruits at the beginning because it really cures nausea and that unpleasant taste in your mouth from food poisoning.
After eating it, I felt totally better and I could even eat properly the next day.
Definitely coming back again.

[Review 7535] Fine wines paired with Cantonese food @ 品 PIIN Wine Restaurant

29/06/2019
品  PIIN Wine Restaurant
中環砵典乍街45號The Steps ‧ H Code 2樓
2/F, The Steps ‧ H Code, 45 Pottinger Street, Central
https://www.openrice.com/zh/hongkong/review/fine-wines-paired-with-cantonese-food-e3456085

Fine wines paired with Cantonese food
2019-06-29  309 瀏覽
Piin is a wine restaurant founded by the owner of Chateau de Meursault and Chateau de Marsannay.
The restaurant focuses on Burgundy Wines so you can expect over 2,000 fine wines on the list.
At the wine bar, they had whisky and other spirits a well.

As well as wines, they serve Cantonese food by Chef Ming who used to work at FLM according to their website so they did a fabulous pairing of Chinese food with these wines.
I was super hungry after trying these wintermelon balls soaked in red wine which were refreshing and appetizing.
We were in good hands that night with experienced sommelier Jason who paired the wines that went with the dishes.

Started with the Cold Abalone In Smoke With Plum Sauce paired with Château de Meursault, Clos du Château 2014
I loved the way the abalone was thinly sliced drenched generously in tart plum sauce.


Next was the Stir Fry Fish "Noodles" With Abalone Thins paired with Domaine Prieure Roch, 13 Roses 2013.
Again, more delicious abalone tossed with springy fish noodles which tasted similar to dace mince.

The Seasonal Double Boiled Soup with bamboo piths, whelks and mushrooms was really comforting and moreish.
I loved the glass spoon and pot which made it memorable.



Deboned Crispy Chicken paired with Château de Marsannay, Le Clos de Jeu 2017
This was the best Chinese style crispy chicken I have ever had.
To be more exact it should be called deconstructed crispy chicken as the skin is fried separately which makes it evilicious like wafer thin crisps.

Cigar Duck Roll paired with Cos d’Estournel 2006
There are lots of edible Cigar rolls these days and it was much better than the one I had at Super Giant Tapas a few years ago because the duck here wasn't gamey and the frying oil was fresh.
At Piin, they have used fried kale to mimic the ashes whereas SG has used poppy seeds.

Signature Black Garlic Fried Rice paired with E. Guigal, Brune et Blonde, Côte-Rôtie 2011
The fried rice had a lot of texture in it with chewy black garlic and raw garlic pieces.
Overall, I found it quite bitter.

Finished with the Whiskey Cheesecake which was creamy cheesecake topped with a layer of whisky jelly.
It would be great if the Whiskey jelly was stronger.

Chocolate:
Inspired like the Chinese cocktail bun filled with custard coconut, the chocolate actually tasted like the chocolate BOUNTY bar.


Overall, a fine place to dine with quality Chinese food and wines in the experienced hands of sommelier J who made the wine pairing experience a good one.