Thursday, January 31, 2013

Keung Kee Seafood Restaurant, Sha Tin (HK)

One of the great things when staying in Hong Kong is that when you want to eat, you really don't have to travel very far until you are greeted with a wide range of restaurants. So after a short taxi ride from the hotel, we ate at Keung Kee, mainly because we already tried Red Seasons (previously posted) which was a few shops down the street.

Peanuts! I don't even know what's so special about them, but Cassie and I always get excited when there are peanuts provided on the table (until they charge us for it of course).

Cassie tries to take a photo of me in the restaurant, and ends up trying about 6 times (photos were either blurry, my eyes were closed, and there was one photo where a waitress was hilariously standing next to me- accidentally of course).

Silly photos aside, the waitress suggested we try this- cold abalone. Maybe she hyped it up too much; they were good, if ultimately a bit chewy, even for abalone.

Abalone Congee. Beneath the smoothness you see at the top, there's a generous serving of abalone and chicken. It was really tasty, perfect for winter, and it came in a bottomless pot!

The abalone in the congee.

Pigeon. This was actually the first time that I have tried pigeon; in Australia, when it was on the table, I would basically ignore it, but since I was holidays, I tried it! And it was amazing- crispy skin on the outside with juicy meat on the inside. It sort of reminds of eating duck.

Shark Fin Soup.

Steamed Fish. The fish was fresh and really quite soft, even the skin was nice.

Garlic and onion prawns with vermicelli. This was definitely my favourite that night; flavoursome prawns, super tasty sauce, and ultimately, finished too quickly.

A funky tasting dessert.

This place was really good, superb value, great food, and it had a buzzing atmosphere, even at late hours on a weeknight! Afterwards, we went to 7-Eleven just down the street, where I bought this box of Meltykiss. Yes, I was drawn in by the green box, but it also tasted really good. So it was a great dinner topped off with amazingly green chocolates!

Hui Lau Shan, Mong Kok (HK)

After walking around for a while and shopping, we had more food! Think of Hui Lau Shan as a quick desserts and snack shop: in addition to the mango desserts and drinks they specialise in, they also serve hot food such as curry fish balls. We didn't have that this time, but it was really nice the last time we had it. Most shops have an area where you can sit down and eat at; we were lucky and got the last table. Fun fact (found on their website): Hui Lau Shan originally specialised in herbal teas.

Watermelon juice with aloe and jelly, and Mango Jelly Drink. I had the watermelon juice; it was great to drink something cold after walking.

Mango desserts.

We had a fun day with Jenny and Justin- it was great that we could catch up in Hong Kong! Also, does anyone notice the three different colours of straws? They're traffic light colours!

They basically have their menu on the table (under the glass), and, if I remember correctly, most things on the menu have a picture, which makes it easier for you to choose what you want. Also, the watermelon juice with aloe and jelly was so good, I had it again a few days afterwards in Sha Tin!

Wednesday, January 30, 2013

Suzuki Café, Mong Kok (HK)

I'm not really sure how to describe this so that it makes sense, but I think it's really exciting to meet up with people we know back in Australia when we're in Hong Kong, or any other overseas country! Does that make sense? Hmmm... Anyway, we met up with Jenny and Justin for lunch one day; we originally wanted to eat at a place where everything was 'toilet' themed, but it had unfortunately closed down a while ago. But, after walking around in the shopping centre, we decided on this Japanese cafe. Jenny and Justin had actually eaten here before, so we knew that this place was going to be good. When I saw the cafe's name, I thought 'hey, the name of the cafe is identical to the car brand Suzuki'. Turns out the cafe is called Suzuki because that's the name that the Japanese founder of Suzuki Café wanted for their restaurants. (possible car enthusiast?)


Had a good laugh at this inside the shopping centre.

They have a range of 'juicy veggie blends' which you can choose from, and I'm pretty sure the photo on the left was the apple and tomato blend. It was quite an interesting combination; just as I was about to say 'this tastes like apple juice', the tomato begins to kick in! The photo on the right shows the Chocolate matcha and ummm another juicy veggie blend.

The problem with writing about food a few weeks after you have eaten it is that you start to forget what it was (I sometimes take a photo of the menu so I remember what I ate, and Suzuki Cafe even has a menu on their website), but in this instance, as this was the soup of the day, it's not on the menu. I can't remember what soup this was; but it was hot and super creamy! (pumpkin soup maybe?)

Garlic Pork with Okinawa Onsen Egg.

Japanese Curry Kurobuta Pork Hot Rice Pot. The pork was soft, the outside was crispy, and there was heaps of curry to eat with your rice. The assorted pieces and cubes of sweetness was initially surprising (for me anyway), but tasted great when smothered in curry.

Capelin Fish Tempura. This was definitely an acquired taste, the tiny little (eggs?) inside were a little off putting, but dipping it into the sauce made it taste better.

Teriyaki Fried Udon with Prawns.

Chicken Fillet Pasta with Cream Cheese Sauce.

Sauteed vegetables with garlic.

They also have paper cranes hanging from the roof.

And honestly, with great food and a pleasant environment, you have to try this place! 

Red Seasons, Sha Tin (HK)

This place is well known for its suckling pigs, so 12 of us headed over to Red Seasons to try it! The thing is, the pig is quite big, so you need a large group of people to eat it. On a side note, you can also have the pig as take away and eat it at your own pace in the comfort of your home. Also, our group ate on the second floor, and we just fit into the lift; when we left, some of us ended up walking down the stairs.

Soup.

The suckling pig. The waitress used scissors to cut the pig into slices (a sign of how soft the bones were). There was also rice below, which was so tasty, and actually not as oily as you would think.

Fish and Broccoli.

Prawns coated with salty duck eggs (this was so good, I probably had 3), and lotus cakes (the brown ones).

Scallops with vermicelli on top. The scallops were fresh, and covered generously with green onions and garlic. 

Chicken.

Red Bean Dessert.

There were actually more dishes that we had on the night, but the unfortunate combination of blurry photos (yes, it is possible to have photos that are even blurrier than the ones I have uploaded XD) and my forgetfulness of what the dishes actually were means that those photos are probably better off not being published here. Back to the restaurant, if you happen to be in Sha Tin, do give this place a visit, even if you're only trying the pig!

Happiness Cuisine, Sha Tin (HK)

Before we left for our trip, I imagined eating Yum Cha frequently and was actually concerned about getting sick of it. However, during our trip, we surprisingly had Yum Cha only a few times, and when we did go, it tasted great. We caught up with Hong Kong friends at this restaurant, which was situated in a rather quiet section of Hong Kong (it was tucked away in a business area- think Norwest Business Park or similar); it's one of the few places where there were not crowds of people.

Fried Dumplings. 

Fried Wontons.

Radish pastries. I'll admit, the 'radish' aspect of this dish doesn't make this sound very good, but this tasted great, the pastry was buttery smooth and the radish had a really interesting texture to it, almost like firm jelly.

Spring rolls and fried beancurd with vegetables inside.

Lotus leaf rice, steamed meat ball, shaomai, and steamed meat wrapped with beancurd.

Chiu-chao style dumplings. 

Har gow (prawn dumplings). Juicy, hot, and super tasty!

Chives dumplings.

Xiao Long Bao (skin was a tad thick), egg custard buns- buns with a sweet but also salty egg filling (this was amazing), and char siu bao.

Red bean dessert.

Mango cream with sago and grapefruit (!), crispy waffles with honey, and mango pudding.

Black sesame balls. The outer coating was actually not too dry and didn't make anyone choke!

I noticed that in most yum cha's in Hong Kong, you order by filling in a form which they place on your table (instead of the carts they use in Australian yum cha). Personally, I prefer having the carts come around to the tables, but I guess that filling in the forms is a more efficient way of selling food. This restaurant is also split into two, with a wide public walkway in between, so if you're waiting for someone to arrive, make sure you tell them which side you're on! 

Tuesday, January 29, 2013

Tai Cheong Bakery, Central (HK)

After lunch (previous post), we walked across the street to eat more; the egg tarts appear to be the main attraction for this shop, although we bought something else just to add a bit of variety. Like many eateries in Hong Kong, there was a line...

The box which our hot pastries were placed in.

Egg tarts! These were really, really good, the pastry was not too flaky or hard, and the egg filling was so sweet and smooth.

Deep fried dough with sugar. This was as good as the egg tarts, the coating on this was deliciously sweet; I reckon that this is also a must try along with the egg tarts if you come here!

So after eating lunch and eating this afterwards, we were really quite full, and walked around the hilariously steep streets in the area for a while until we were hungry again!