Tai O Lin Heung

Tai O Lin Heung 大澳蓮香

G/F, 52 Kat Hing Street, Tai O, Hong Kong

Date of visit : 8 Mar 2013 (Fri) 7:15pm

No. of diners : 5

Average cost per head : $195

Food quality : 8.5/10

Environment : 8/10

Service : 8/10

Value-for-money : 8/10

Overall rating : 8.45/10

Tai O is a very unique district in Hong Kong where traces of old Hong Kong a century ago can be found. There are many reports and reviews of street stalls selling local snacks such as the soft bean curd pudding, glutinous dumplings or the spongy mini cakes.  For dinner, we didn’t try 東方小祇園菜館 which is on the highest rank among restaurants in the area, we picked the Tai O Lin Heung as recommended by friends. We only reserved our table on the same day, being told by the receptionist, they usually replenish seafood on Saturday when their business was at peak. And some other special dishes such as the fried glutinous rice生炒糯米飯, sweet walnut soup合桃露 and steamed custard bun奶黃包were all required to order in advance.

Without trying those recommended dishes, the food were on the above average side, however, the seafood were generally pricey given the location and environment. If you are not keen have seafood not caught in the surrounding, the bill can be pretty thrifty.

a) Wok-fried chives 韮菜小炒 ($68) – 7.8/10

Wok-fried chives with cashews and dried shrimps, the dish was pretty oily and spicy.

b) Steamed Pork Belly with Preserved Shrimp Paste 蝦羔蒸豬腩肉 ($58) - 8/10

Made with local preserved shrimp paste, the pork was as salty as expected. On the contrary, the meat was coated with the umami flavour of the shrimp paste. Good to go with rice.

c) Sea Fish Soup 海魚湯 ($120) – 8/10

Line caught fish 石九公similar to tiny groupers were used. Unlike other fish soup that will be simmered and reduced to a milky base, this sea fish soup was semi-clear. Bean curds made in Tai O and bunches of pak choi were added to enhance the flavour of the soup. Except for the price, the soup was still my like.

d) Deep Fried Wanton and Cuttlefish Cake墨魚餅餃子 ($68) – 8.6/10

This was the only signature dish that we could have for the night and it really deserved the recommendation. The deep fried wanton (dumpling) was stuffed with shrimps, pork and tree fungus. The wanton sheets were nicely fried to bring the crispiness and the tree fungus added another source of chewiness. The cuttlefish cake in the middle of the plate was fresh in umami flavour. Worcestershire and satay sauces were on the side but I didn’t dip either the wanton or cake into another of them because they’re tasty enough.

e) Preserved Salty Fish and Chicken Fried Rice咸魚雞粒炒飯 ($60) – 7.2/10

The ingredients were finely chopped and the preserved salty fish was good. The preserved salty fish should be the highlight of the dish, however, the damp rice used could ruin the overall impression like the one we had that night.

f) Baked Chicken盬焗雞 ($120 for half bird) – 7.8/10

This was an average baked chicken marinated with salt.

g) Steamed Crab with Fa-diu and Egg White花雕蛋白蒸花蟹 ($367) – 8.3/10

The receptionist managed to source two crabs and we decided to have it steamed with egg white and Fa-Diu, a Chinese yellow wine. The crabs were meaty and with much fat on their shells. An extra shot of Fa-Diu should be added before the dish was tabled. The egg white absorbed the essence of the crab and was delicious. Quite pricey though.

Q : When will I go again?
A : For dinner.
Q: What will I next order?
A : Glutinous rice, walnut sweet soup, steamed custard bun, etc. that have to be pre-ordered in advance.

03.2013

Keung Kee

Keung Kee 強記美食

G/F, Chuang's Enterprises Building, 382 Lockhart Road, Wan Chai, Hong Kong

Date of visit : 3 Mar 2013 (Sun) 1:00pm

No. of diners : 2

Average cost per head : $50

Food quality : 8.5/10

Environment : 8/10

Service : 8.5/10

Value-for-money : 8.5/10

Overall rating : 8.45/10

a) Pan Fried Dried Shrimp Rice Pastry Rolls 香煎蝦米腸粉 ($15) – 8/10

The rice pastry rolls are not of high quality as compared to that in Sham Shui Po, however, pan frying will elevate them to another level. The dish that I had that day was not nicely cooked, or else the crispy skin, sweet sauce, sesame sauce and sesame mixed would be heavenly good.

b) Assorted Preserved Chinese Sausages Glutinous Rice 什錦腊味糯米飯 ($30 per bowl +$8 for extra Preserved Chinese Liver Sausage) – 8/10

I doubt if the rice was “wok” fried from raw, however, every grain was just cooked perfectly. The soy sauce didn’t make it too salty. One of the best pick in winter though a bit pricey for a small bowl.

c) Peanut Dried Mussel Pig's Bone Rice Congee 花生旺菜豬骨粥 ($22) – 8.5/10

Dried bean curd sheet was added that made the rice congee taste good. The dried mussel was soft and the pig’s bone was seasoned and tender.

d) Hot Bean Curd Sheet Barley Sweet Soup 熱腐竹薏米糖水 ($17) – 8.5/10

The price is up from $15 months ago (and so are the other food). This is also my take away dessert when I drop by before returning home. I love the barley inside and the milky texture, not too sweet. Will taste even better if ginkgo nuts are added.

Q : When will I go again?
A : In winter time when I want some traditional street side food.
Q: What will I next order?
A : Glutinous rice, fish ball, etc. 

03.2013

Red Seasons

Red Seasons 季季紅風味酒家

Shop 1, Level B,1,2, Phase 1 The Zenith, 3 Wan Chai Road, Wan Chai, Hong Kong

Date of takeaway : 3 Mar 2013 (Sun) 6:00pm

Unit cost : $620

Food quality : 8/10

Ease of takeaway : 8.5/10

Value-for-money : 7.5/10

Overall rating : 8/10

Heard some mixed reviews on this Red Seasons Chinese Restaurant. Before paying a visit, I had a chance to taste its Michelin recommended dish “roast suckling piglet” as a take away for a home party.

Roast Suckling Piglet 蝦禾米釀乳豬 – 8/10

This is a famous dish in the restaurant chain. Piglets of less than 3 weeks are used. 

Fried rice mixed with dried shrimps was stuffed and sewed beneath its belly. Much oil was used to maintain the cohesiveness of the rice, thus it was quite greasy though the texture of the rice was good. The piglet was served at around an hour after pick up, the heat of the stuffed rice acted as a good warmer to keep the temperature of the whole piglet. The skin of this piglet resembled the one from Portuguese with shiny texture, still crispy but yet way beyond those from local BBQ shop where their piglets’ skin was pierced with tiny needles to enhance the crispiness. The piglet looked small at first glance but together with the rice, there were leftovers from our group of 15 people given that we have other food for the night.

It’s a Chinese custom to have an entire roast pig for worship purpose. Red Seasons does a good packing for take away order. The piglet rested nicely inside tin trays and the tailor-made carrying bag is easy to handle. Bundled with a pair of scissors and an instruction sheet will aid you in cutting and presenting the piglet nicely in the tray. Of course all the above are “included” in the price. The piglet is a bit pricey as compared to a classical roast piglet, however, it is still an alternative for a party or celebration.

Q : When will I order again?

A : Party with a group of 10 to 20 people.

3.2013

Trusty Congee King

Trusty Congee King (靠得住)

G/F, 7 Heard Street, Wanchai, Hong Kong

Date of visit : 13 Jan 2013 (Sun) 1pm

No. of diners : 2
Average cost per head : $60
Food quality : 8.5/10
Environment : 7.5/10
Service : 7.5/10
Value-for-money : 8/10
Overall rating : 8.25/10

a) Rice dumpling with salty pork ($22) – 8/10

Acclaimed to be the best rice dumpling in Hong Kong (as it’s named in Chinese), the Chinese rice dumpling is mainly composed of preserved salty egg yolk, marinated pork, etc.  stuffed in glutinous rice and skinned green beans. I personally prefer less green beans but for this one was still acceptable.

b) Rice congee with pig’s liver ($33) – 9/10

The name of the shop reflects the quality of the food as they do not use MSG in their food. Instead, they use fish soup base for the congee that make it tastes good. Their pig’s liver is one of the best in town, not only they can source good quality liver, they also cook them nicely without over or under cooked.

c) Rice congee with shredded chicken and chinese mushroom ($39) – 8/10

My friend ordered this one which I haven’t tried, but with a good congee base the whole thing wouldn’t go wrong.

d) Boiled kale ($20) – 8/10

Strong kale stems were used and they tasted naturally sweet without any seasoning required.

Q : When will I go again?
A : When I feel sick or want to avoid fried or spicy stuffs.
 
Q: What will I next order?
A : Their rice congee with fish is also recommended.

02.2013