Cong Sao Dessert

Cong Sao Dessert 聰嫂私房甜品

 

G/F, 11 Yiu Wa Street, Causeway Bay, Hong Kong

Date of visit : 9 Mar 2013 (Sat) 10:45pm

No. of diners : 5

Average cost per head : $26

Food quality : 8.5/10

Environment : 7.5/10

Service : 7.5/10

Value-for-money : 8/10

Overall rating : 8.45/10

Dessert eateries never fail in Hong Kong (as long as they can survive the rocket high property rents). Having said that, not all of them are worth revisiting, not to mention a few popular ones such as this Cong Sao Dessert whose entrance is always crowded with her dessert fans queuing for seats. This shop has been relocated last year from her old place a street away, none of my friends has negative feedback on their food because they offer a wide range of choices (except the shredded flavoured ice flakes which I dislike) and the quality is consistently high.

a) Yuzu Jelly with Ginger Juice 薑汁柚子果凍($25) – 8.2

Diced jelly of yuzu, the Japanese or Korean terms of grapefruit, is already a very pleasing snack for both kids and adults. For this dessert, it blended very well with the ginger juice mixed in milk and cream sweet soup.

b) Yuzu Jelly with Mango Sorbet 芒果柚子果凍($25) – 8.3

Similar to the yuzu jelly in ginger juice, frozen mango puree was blended into sorbet. The taste was natural and yummy.

c) Longan Ice Sorbet with Nata de Coco 龍眼椰果冰 ($28) – 8.5

This item is one of the hot items on the menu and very popular in Summer, however, you can still spot some orders on a cool day. Tiny chunks of smashed longan in the sorbet and nata de coco both give a chew and texture. Glad that they have this item all year round.

d) Grass Jelly with Red Bean Paste 紅豆茸涼粉($24) – 8.1

The sweetness of mashed red beans was just alright to go with the plain grass jelly.

e) Strawberry Sago Soup with Nata de Coco 士多啤梨椰果西米露($26) – 8.2

Frozen strawberry was blended with cream and milk to make it a gelato texture. A small bowl of sago was served aside as they would be hardened quickly when in contact with the gelato.

Q : When will I go again?
A : After dinner when I am looking for some sweet.
Q: What will I next order?
A : Anything on the menu, depending on my appetite.

03.2013

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

Laris Contemporary Dining

Laris Contemporary Dining

 2/F, Carfield Commercial Building, 77 Wyndham Street, Central, Hong Kong

Date of visit : 8 Mar 2013 (Fri) 12:45 pm

No. of diners : 3

Average cost per head : $185

Food quality : 8.3/10

Environment : 8.8/10

Service : 9/10

Value-for-money : 9/10

Overall rating : 8.68/10

Laris is a new member of the Dining Concepts which owns dozens of dining outlets such as Lupa, Al Molo and Carnevino.  The restaurant is headed by chef David Laris, an Australian, and that explains the choices of some meats including wagyu beef and lamb from the Australasia. For lunch charging at $138++ for a 2-course, the quality of food and environment definitely worth the penny you pay.

a) Potato Soup (Starter) – 8/10

The ingredient and soup was delivered separately. On the soup plate were the cooked and raw mushroom, and some green. The waiter then gently poured the potato soup from a tea pot. I could feel the fine grains of potato in the soup but the dish was tasty.

b) Hand cut New Zealand Ocean Beef Tartar with Crostini, Apple Mustard and Slow Cooked Egg (Starter) – 8.2/10

This was a beautiful dish. The apple mustard was mild while the slow cooked egg gave a creamy texture.

c) Leek Tart with Brie Cheese served with Rocket Salad and Aged Balsamic Toffee (Starter) – 8/10

The tart was served warm. Although the brie was not strong, the leek flavour was weak too.

d) Jumbo Lump Crab Cake with Sweet Corn Puree and Fresh Made Coleslaw (Main) – 8/10

The crab cake was lightly deep fried and full of crab meat, however, its appearance was more appealing than it tasted. The coleslaw was fresh and crunchy.

e) House Made Green Pea and Ricotta Ravioli with Sage and Brown Butter Sauce (Main) – 8.4/10

Freshly made pasta never goes wrong.  The ravioli was nicely prepared from the dough to the cooking. The green pea puree as the filling was refreshing. Topped with parmesan cheese and slow baked tomatoes made the dish full of flavours.

f) New Zealand Grass Fed Burger, Fontina Cheese and Truffle Aioli Served with Potato Croquettes (Main) – 8.6/10

An order of medium raw patty had been requested but a rare was delivered. No complaint for that as the beef was still juicy and coated with charcoal flavour on the outside. It was rightly seasoned, with the fontina cheese, red onion and aioli all made the burger scrumptious. The patato croquettes were crispy and full of flavour.

g) Blood Orange Panna Cotta with Orange Jelly and Almond Crumble (Dessert at $40) – 8/10

The lunch set serves 2 desserts at an extra of $40. Apart from the panna cotta, the other was seasonal fresh fruit plate which we haven’t tried. The panna cotta was rich in cream too stiff than it should be, however, the ruby like blood orange gelatin tasted rich.

Q : When will I go again?
A : For lunch when they rotate the menu or for dinner on special occasions. They offer a tasting menu at a cost of $788.
Q: What will I next order?
A : Grilled chicken breast or the Iberico pork tenderloin.

03.2013

Le Salon Croissanterie

Le Salon Croissanterie

Shop 1302, 13/F, Hysan Place, 500 Hennessy Road, Causeway Bay, Hong Kong

Date of visit : 3 Mar 2013 (Sun) 2:30pm

No. of diner : 1

Average cost per head : $50

Food quality : 8/10

Environment : 8.5/10

Service : 8/10

Value-for-money : 8.5/10

Overall rating : 8.1/10

There is a number of new eateries in the Hysan Place worth trying. The Le Salon is composed of two parts, the Le Salon Restaurant with decent seats and VIP room serving decent French cuisine, and this Le Salon Croissanterie specialized in croissants with various fillings for take away. Having said that, you can still order your croissant plus a coffee and enjoy it on the outdoor chairs and tables in front of the shop.

a) Chestnut Croissant ($23) – 7.5/10

5 flavours of filling were available on the day – chocolate, tiramisu, chestnut, caramel and mango. Without much thought, I ordered the chestnut filling. Unlike the ever long queue in Urban Bakery at the basement of the same building, the croissants selling here are readily made for an unknown period. The one I tried was kept warm in the heater. Although being specialized in making croissants, the filo dough was not puffy enough. Butter was way too much than needed. Glad that the chestnut filling was not too sweet and I could still manage to finish the whole croissant. Anyway, the price is very reasonable.

b) Cafe Americano ($24) – 8/10

To my surprise, the coffee both looked and smelled good.

Q : When will I go again?
A : When I need to rest and a coffee in the mall.

Q: What will I next order?
A : Coffee.

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