Despite the hectic weeks and months, I tried my best to spare some time for my mom during my weekends. And very likely, we would be doing what we both enjoy – having a nice dim sum breakfast (usually it’s more like a brunch) in a Chinese restaurant. Continue reading
A colleague from Washington wanted some authentic Sichuan food in Hong Kong. Honestly, I rarely eat spicy food, let alone something that could be regarded as the king of spices.
The first time that I had Sichuan food was in Beijing. It was the spicy stewed beef, topped with an ocean of chopped chili. It looked pretty scary to me at first but surprisingly, I kinda liked it. I later learnt that Sichuan spicy food started to get popular in Beijing in the early 2000s. And of course, the spiciness was slightly tuned to the palate of the Beijing people. Continue reading
The price of dim sum at the Forum Restaurant in Causeway Bay might be one third higher than usual, but it worths your money. The reason why I don’t really like chained Chinese restaurant is that most dim sum tasted like “instant microwaved food”. As a matter or fact, a lot of them were prepared in China, arrived Hong Kong in frozen boxes. What ended up on your table would likely be something soggy and tasteless. Continue reading
The hairy crab season started quite a while ago, but as the supply was limited, the price hit a new record. Fortunately, the price has finally gone a bit lower, slightly more reasonable and affordable for crab lovers.
If you are bored with the traditional steamed crab, Ming Court offers you something new. Last year, Ming Court had a menu of crabs which was cooked with different wine. But this year, they have a wider selection – from crab to crab roe – for their diners. Continue reading
Bo Innovation, in Wanchai, seems to be the icon of Hong Kong’s molecular gastronomy. I was quite surprised that they do a pretty good dim sum lunch set as well. Their “har gau” was made with tiger prawns and the warp was very delicate – very well made. For the main dishes, the langoustine recalls the taste of fried shrimps with preserved egg yolk (黃金蝦碌). Dried lily flowers and some mushroom was wrapped inside the french quail, cooked in “beggar style” (a famous way of cooking a chicken in Jiangsu, China) and sided with wolfberry chutney sauce. All of them worked very well together. Continue reading
Paid a random visit to Nanhai No.1 in Isquare for lunch today. Serving a good balance of traditional dim sum as well as some chic selections. Their deep fried dim sum were pretty nice. Loved the deep fried salty egg yolk shrimp dumpling. And I kinda peeked over to see the spring rolls on the next table and it looked very crispy. Continue reading
K's Luxe Dining Table 