Most people going to Sushi Hiro choose to order from the many sets. Being a regular, Y decided to go a la carte and asked the manager to order for us. This suited me well, as I was so knackered that any activity requiring the use of my brain would be considered excessive.
- Jan 09 Mon 2006 20:29
♣ EatHK: Chefs on display - Sushi Hiro
Most people going to Sushi Hiro choose to order from the many sets. Being a regular, Y decided to go a la carte and asked the manager to order for us. This suited me well, as I was so knackered that any activity requiring the use of my brain would be considered excessive.
- Dec 30 Fri 2005 07:35
♣ EatHK: A gem of the East - Sodeyama
The WTO Ministerial Conference was held in HK a couple of weeks ago, traffic was choatic over the period, as a lot of the roads in Wan Chai and Causeway Bay were blocked. What's more, many were worried about riot potential, given the many protestors that had flown in from various countries. We were initially hopeful that the companies would tell their staff to stay at home the conference period, but were disappointed to only be given a "stay alert" warning. Anyway, promised to catchup with J on the first day of the conference, and she was adamant to stay close to home, ie Tai Koo Shing area, no matter how many times I reassured her that the Causeway Bay area would be more than safe with all the policemen and the lack of people (which turned out to be true). Exasperated after much failed persuasion, I caved in and hailed a taxi for Quarry Bay. I made J promise that the food had better be good.
Our destination was Sodeyama - in Chinese, it meant "Sleeve Mountain" - a Japanese diner hidden amongst the tall office buildings near the Taikoo Place business complex. We walked into a very tiny restaurant that had only six tables and a sushi bar, all the tables (bar ours) were occupied and the majority were Japanese - normally a good sign. On her recommendation, we ordered a deluxe sushi set and a crab congee set. Thinking that this might not be enough, I also got a tomato salad side order.
The first to arrive was the appetizer for the set - chawan-mushi - steamed egg served in a bowl. Not a dish that I particularly fancy normally, and I offered mine to J as well, who insisted that I tried some first. As it turns out, this was a very nice dish, with the egg silky smooth and lots of tasty ingredients added. Needless to say, we finished every last spoonful.
- Dec 28 Wed 2005 12:48
♣ EatHK: Old school luxury at Mandarin Grill
I normally prefer the lighter modern European cuisine, rather than the generally more stuffy, traditional British or French cuisine served at places like Mandarin Grill or Hugo's. Somehow I feel out of place in the huge leather sofa seating amongst the impeccably dressed waiters, with the hush hush atmosphere. But M was raving non stop about the Grill's steak, and so decided to give it one last try.
- Dec 19 Mon 2005 07:00
♣ EatHK: Quickie on the Executive lunch at Blue Bar
The Blue bar was modern and airy, stylishly decked out - unsurprisingly - in blue with a view of the harbour. Only two other lounge tables were occupied, and we were promptly shown to a corner table next to the window. For lunch, only one set menu was served. At HK$195 per head, the appetizers and mains were served buffet style, whle the dessert was brought to your table, plus you also get a coffee or tea. Appetizers included an onion soup, a bread basket, and an assortment of vegetable salad. For mains, the selection included goa fish curry with rice, and at the carving table, roast turkey and sirloin beef roast.
- Dec 15 Thu 2005 07:12
♣ EatHK: Egyptian fast food at Habibi Cafe
I assume the original Habibi restaurant on Wellington Street must be doing well, as it branches its second koshary cafe out to Wan Chai. Having never been to Egypt, not sure what authentic Egyptian cuisine is, to me, the orignial Habibi is very similar to the Morrocan & Lebanese cuisine, with the kebabs and tangiers. We entered a simple and cheerful small cafe, and found it almost empty with only one table occupied on a Friday evening. I assume Habibi Cafe caters more to the lunch crowd that works in the neighbouring offices. We each had a refreshing mint tea to quench our thirst while deliberating on the menu.
- Dec 12 Mon 2005 07:09
♣ EatHK: Captivated by Caprice
Caprice's blemish is the notorious difficulty in securing a booking. We were actually on the waitlist that day and already made a separate booking for Toscana, but luckily at around noon, J got a call from Caprice saying that a seaview table was available. Thanks J for accomodating my obsession with trying out the latest and newest restaurants! We walked into the most elegantly designed restaurant, with the tall ceilings and sparkling chandeliers everywhere, accompanied by the gorgeous habourview backdrop. Opulent luxury sprang to my mind.
- Dec 09 Fri 2005 07:31
♣ EatHK: Congee gem - 李景粥品 (King Lee)
Congee is one of my fave Chinese-style comfort food, and whenever I crave for some, I will head to King Lee Congee in Wanchai for some TLC.
Their speciality is salted chicken congee, although King Lee does offer a wide variety of savoury congee. So what's the difference between salted chicken congee and normal chicken congee? Fresh chicken pieces are marinated in salt, ginger, and galangal overnight, and then steamed to nearly cooked the next day before added to the congee to simmer.
- Dec 06 Tue 2005 07:22
♣ EatHK: Localised russian food at Czarina's
We did not make a booking in advance as Czarina to us, is such a neighbourhood restaurant. So imagine our surprise to find the place totally packed the early Saturday evening of our visit, comprising mainly of the locals living within the neighbourhood. Luckily, the friendly waiters managed to squeeze us a table for two. A and I both quickly ordered a set, which includes Czarina's "World's Number One" Borscht.
- Nov 28 Mon 2005 08:39
♪Destin' -> Nepal: heading up to the skies
- Nov 24 Thu 2005 07:03
♣ EatHK: IFC Italian craving VQ
In spite of its spectacular view and delightfully Moorish decor, I never really took to Isola, and was glad when Via Quadronno, another Italian restaurant, opened its doors at IFC. Have been there a few times and thought it was pretty good, recently went back with B for lunch. I like the simple elegant design of the restaurant, with a small cafe area at the front, and wooden doors opening up into the more spacious dining area.
- Nov 22 Tue 2005 07:24
♪Destin' -> Paris: Understated opulence living
Park Hyatt pitches itself as the small cosy boutique hotel within an international context. One good distinctive feature of the Park Hyatt hotels is that they all have first-class location. For this particular one, it has one of the most exclusive and prestigious addresses within Paris - on the Rue de la Paix, which is right next to the Place Vendome and Place de la Concorde, where all the famous jewellery shops are discreetly located. It is also within walkable distance to The Louvre, the Opera, Place de la Tuillieries, and the shopping street of Rue du Faubourg St Honore.
- Nov 17 Thu 2005 07:14
♣ EatHK: French fare at Brasserie on the 8th
Used to visit Brasserie on the 8th rather frequently a couple of years back, appreciated its traditional French food and the high quality service. Haven’t been back for some time now, so was pleased when Y suggested going there.
We walked into the familiar comfy dining room, with the half open-air kitchen and the salad bar and oysters on display and were seated at a nice quiet corner table. I like the fact that the tables are spread out and each table has some degree of privacy here without people eavesdropping. This is a luxury that few restaurants can afford these days, remember the tables at Angelini were so cramped that I felt like I was eating with 6 instead of 2! The warm French bread was tasty with the meat pate and I probably ate more than I should have.
- Nov 15 Tue 2005 10:22
♣ EatHK: Craft not that crafty
People in the office have been absolutely raving about Craft for some time. I liked Bizou, its sister restaurant, when I last went with HKFoodie, so been eager to try Craft out. I arrived to see a jam packed restaurant this particular Friday evening, luckily V got there in time to save us our seats. A has had a bad experience where they gave her table away even though she was only 5 minutes late (official waiting time was 15 minutes). I could see the chefs hard at work at the open-air kitchen at the far corner, where its signature open fire charcoal grill is located. Craft specializes in all types of chargrilled food – sirloin, fillet, ribeye, lamb chops, duck confit, pork loin and spring chicken. So avoid if you are not a carnivore, as the selection otherwise is rather limited.
My biggest disappointment with this restaurant is its service – not only were the waiters few and disappearing, their attitude was rude. I could understand that the restaurant was operating at full capacity and they were a bit overwhelmed, but believed that this night is no different to any other night, and they should be a bit more pleasant to the customers. We waved in vain to get someone’s attention, and once we ordered, we had to wait in infinitely for the order to arrive, be it a glass of wine or the bread basket. There were four of us and they only gave us three loaves of bread. Every time we tried pointing out what was missing (like only the shiraz of our order of warm water and shiraz arrived), they were unapologetic and just moved on to the next table without sincerely trying to follow up. We were not isolated in our poor experience, as we could see everyone was frustrated with the lack of service. Even though the warm bread itself was very good, must admit I discounted it given the pathetic service. Anyway, back to the food.
V and I were starving and decided to order a few appetizers to share amongst the four of us. Someone mentioned that the soup is quite average here, so we ordered a Steak Tartar, Prawn Cocktail, and Grilled Caesar. These arrived looking extremely appetizing, and they were. Raw beef is one of my favorite dishes, and this was seasoned reasonably well, a touch too spicy in my view but overall still one of the better ones that I have tried here in HK (Le Tire Bouchon nearby does a mean beef tartar, each waiter there mixes a slightly different sauce so it’s always a surprise there). Instead of serving the prawn cocktail in a glass already mixed with salad dressing, here, huge fresh lightly poached prawns were served with romaine hearts and remoulade sauce on the side. Am normally not a fan of prawn cocktails but this was exceptionally good – simplistic but of good quality. Remember to dip the prawn in the sauce though, which makes all the difference. Instead of the normal Caesar salad that we are all used to, the one here is quite special – an entire romaine heart is charcoal grilled and served whole, with shaved parmesan cheese and Caesar dressing dribbled on top. We enjoyed all three dishes very much.
- Nov 11 Fri 2005 07:37
♣ EatHK: Another hairy crab rendezvous 富聲
After the last hairy crab outing, been eagerly planning for the next one. With such mouthwatering memories of my yellow crab extravaganza last time, I decided to try Fu Shing’s hairy crab set this time round. We walked into a rather quiet restaurant on a Wednesday evening, - there were fewer than four tables seated but saw that all the function rooms were in use. Seeing how empty the place was, K began to worry about the freshness of their hairy crab. When asked, the waitress immediately brought the live crabs out for us to examine, and we were comforted to see that the crabs were live and kickin'.
There were two sets available, one for HK$328, and the other one for HK$638, the courses were pretty similar, apart from the hairy crab itself. For the cheaper set, one gets two small crabs each weighing 4 taels. For the more expensive set, these are replaced by heavier ones weighing 8 taels. Seeing that there are so many dishes in the set, we opted for the cheaper set.
- Nov 09 Wed 2005 07:17
♣ EatHK: Revisiting Delicious Kitchen 美味廚
Thirsty from the strenous afternoon (or rather the hangover from partying for J & V), we immediately ordered a glass of cold soymilk to cool ourselves down. This was good as it tasted of soybeans and had the right balance of sweetness without appearing too watered down. The complimentary pickles were less appetizingly flavourless.