Archive for the ‘China – Hong Kong SAR’ Category

GOLD by Harlan Goldstein

Wednesday, April 17th, 2013

It was the FoodLover’s lucky day. Kinney and Loretta invited him to dinner at the Michelin 1-starred restaurant, GOLD by Harlan Goldstein, that Kinney had designed. Harlan Goldstein is known to be the “chef to the rich and famous” and Gold is his flagship restaurant located in LKF Tower at the top of Lan Kwai Fong.

This was obviously not Kinney’s first time there as everybody seemed to know him and the chef came out to say hello. We had the “Harlan’s Michelin Star Tasting Menu” which was a sampler of various dishes. Instead of the main dish in the menu, Kinney ordered the Big G Fiorentina. As one can see in the pictures, presentation of the dishes were exquisite; they tasted great too, especially the Fiorentina.

20130417 Gold A20130417 Gold B20130417 Gold C20130417 Gold D20130417 Gold E20130417 Gold F20130417 Gold G20130417 Gold H

If you want to take your good friends or family to dinner for special events, try this place. I didn’t know the price because Kinney didn’t let me see the bill. However, this restaurant is probably too expensive for you if you have to ask the price. Here’s the menu – GOLD-MENU.

GOLD by Harlan Goldstein
2/F, LKF Tower, 33 Wyndham St, Central, Hong Kong
Tel: +852-2869-9986

Grand Hill Taiwanese Restaurant 圓山台灣料理

Wednesday, April 17th, 2013

Mr. and Mrs. Chan were so kind to take the FoodLover to lunch at Grand Hill 圓山 in Tsimshatsui. We ordered the Business Set Lunch for two plus an extra dish and that was more than enough for the three of us. This is a Taiwanese restaurant but the dishes are not limited to Taiwanese cuisine.

The Soup of The Day was not your typical soup; there were indeed plenty of ingredients in it. Shrimp dumplings were very Cantonese and good. My question was why there were five dumplings.

20130417 Grand Hill A20130417 Grand Hill B

Noodle and rice were typical Taiwanese. Portions were not big but enough; taste was yummy.

20130417 Grand Hill C20130417 Grand Hill E

Dry-fried French Beans were dry on the outside but pretty moist and soft inside. Salty Duck is a Nanjing special. We should have order a bottle of beer to go with that.

20130417 Grand Hill D20130417 Grand Hill F

This Stir-fried squid, pork with Celery dish was also very good, both its taste and presentation.

20130417 Grand Hill G

If you are in Tsimshatsui and want to have a decent and honest meal, give that place a try.

Grand Hill Taiwanese Restaurant 圓山台灣料理
Tel: +852-2721-9833

Kin’s Kitchen 留家廚房

Tuesday, April 16th, 2013

Kin’s Kitchen 留家廚房 2013.4.16Twice a year, the FoodLover would have the opportunity to taste fine food in Hong Kong with Janet, Ah Sai and others. This time, Ah Sai was so kind to arrange a dinner at Kin’s Kitchen 留家廚房 in Wanchai. Joining us was also Lincoln.

Kin’s Kitchen is a Michelin 1-Star restaurant owned and operated by prominent gourmet critic Mr. Lau Kin Wai (劉健威) who also owns another Kin’s Kitchen in Tin Hau and Yellow Door Kitchen 黃色門廚房, a private restaurant (私房菜館) in Central. However, we noticed that Mr. Lau, his wife and son (Lau Chun 劉晉) were all busy dealing with customers and managing the staff at this place that night. This Wanchai branch had to be the most important site for the family.

I never had abalone as appetizer before; what I had this time was very refreshing and a little crunchy with aroma of wine. The pork kidney was crispy (爽脆); I especially liked the taste of sesame paste. Both dishes went very well with the wine that Janet had brought.

Kin’s Kitchen 留家廚房 2013.4.16Kin’s Kitchen 留家廚房 2013.4.16

Fried Bombay Duck Fish is a common household dish for Cantonese families but wrapping the fish in nori is hardly a common practice. It gave the dish a little fusion feel. The soup was vegetable based but one could not see the vegetable. Why? The vegetable had been frozen for three hours to -22°C and ground to “ice sands” before it was heated up again as soup. Fancy stuff!

Kin’s Kitchen 留家廚房 2013.4.16Kin’s Kitchen 留家廚房 2013.4.16

The Baked Salty Chicken was one of a kind. The meat was very tender with pleasant salt taste that was not too strong but penetrating. According to Mr. Lau, it was cooked the old fashion way, i.e. first stir-fried a wok of salt then buried the chicken in it until the salt cooled down; the process was repeated a second time until the chicken was just right to be served. Almost all restaurants nowadays would cook the chicken in salt water instead. There is no secret, just the dedication of time and effort. This chicken alone is worth a trip to Kin’s Kitchen.

Kin’s Kitchen 留家廚房 2013.4.16

The sea cucumber was also very good. I liked the taste of shrimp roe.

Kin’s Kitchen 留家廚房 2013.4.16

Fresh-water shrimps and seasonal vegetable were a good way to end our dinner. We didn’t need any rice.

Kin’s Kitchen 留家廚房 2013.4.16Kin’s Kitchen 留家廚房 2013.4.16

Another good refreshing “sweet soup” 糖水 that was not too sweet.

Kin’s Kitchen 留家廚房 2013.4.16

Again, a dinner with friend is always great. Having good food just makes it that much more enjoyable. This dinner at Kin’s Kitchen was not the cheapest. Considering the quality of food and service, it was a bargain!

Kin’s Kitchen 留家廚房
5/F, W Square, 314-324 Hennessy Road, Wan Chai, Hong Kong
香港灣仔軒尼斯道314-324號W Square5樓全層
Tel: +852-2571-0913

A Training Restaurant – The English-Speaking Dining Society

Tuesday, April 16th, 2013

20130416 TDS BAfter having morning congee and walking from Tsim Sha Tsui to SFXC in Sham Shui Po with Peter The Japanese, the FoodLover went back to the hotel (on MTR of course) to take a break. Peter called again to inform that John (馬仔) was inviting us to lunch at his club – The English-Speaking Dining Society (TDS). John was so kind to pick us up and took us to TDS in Kowloon Bay.

TDS is a private organization operating several restaurants for purposes of providing training grounds for young trainees who are planning to work in the restaurant business. Members who pay an annual fee of HK$888 can enjoy good food in a nice environment for very reasonable (i.e. cheap) price. The only requirement is that customers have to speak to servers in English.

During the lunch, I noticed that instructors were looking over the shoulders of the servers and corrected their mistakes right away. For example, there were a few drops of soup on the saucer when the waitress was serving my soup; the instructor told her to take it aside, clean the saucer, and serve again. What a way to learn! When the waitress had problem understanding what I was asking, the instructor answered for her and explained to her what I was saying. (I was asking whether the salmon was wild salmon.)

20130416 TDS C20130416 TDS D20130416 TDS E20130416 TDS F20130416 TDS G20130416 TDS A

As shown in the pictures, presentation of the dishes were pretty good and taste was not bad either. All in all, it was an enjoyable and relaxing place to dine. For the four course lunch I had that included Grilled Scallop with Foie Gras Ice-Cream (263kcal), Russian Borsch (164kcal), Grilled Angus Beef Fillet (406kcal), Pear Chocolate Charlotte (252kcal) and coffee cost HK$120. Thank you, John.

This restaurant is within walking distance of the Kowloon Bay MTR station and there are enough parking spaces if you decide to drive. The HK$888 annual fee can be recovered by having a few meals there.

The English-Speaking Dining Society
Western Training Restaurant
8th Floor, VTC Kowloon Bay Complex
46 Tai Yip Street
Kowloon Bay, Kowloon
Hong Kong
Tel: +852-3717-7388

Traditional Cantonese – 蓮香居

Monday, April 15th, 2013

The FoodLover had a traditonal Cantonese dinner with old classmates at Lin Heung Kui 蓮香居 in Sheung Wan. This restaurant is famous for preparing dishes the old fashion way.

We started with roast goose to go with the large bottles of cold beer. That might not be the healthiest way to begin the evening but it tasted great. Shrimp on Toast was another dish that could seldom be found in Hong Kong  these days. It was also good with more beer.

Pan-fried Stuffed Mud Carp (煎釀鯪魚) was actually fried minced fish meat wrapped in fish skin. The hard part was to maintain the shape of a fish. This was a perfect way to enjoy the flavor of fish without having to worry about bones. More beer please.

By the time the Baked Fish Intestine (焗魚腸) arrived, I was already pretty full and only had room to taste a little of the Lotus Paste Pudding.

Lin Heung Kui 蓮香居 2013.4.15Lin Heung Kui 蓮香居 2013.4.15Lin Heung Kui 蓮香居 2013.4.15Lin Heung Kui 蓮香居 2013.4.15Lin Heung Kui 蓮香居 2013.4.15Lin Heung Kui 蓮香居 2013.4.15

The food was good at very reasonable price. It was also only half full while we were there. That made it a perfect place for old friends to enjoy a few drinks and have a good time

Lin Heung Kui 蓮香居
2-3/F, 46-50 Des Voeux Road West, Sheung Wan, Hong Kong 香港上環德輔道西46-50號2-3樓
Tel: +852-2156-9328

Good Affordable Vegetarian Restaurant – Happy Veggies 樂農

Monday, April 15th, 2013

The FoodLover had a vegetarian lunch with Surina at Happy Veggies 樂農 in Wanchai. This restaurant offered set lunches (HK$42) that included soup, brown rice and choices of three out of six vegetarian dishes. An additional drink cost only HK$8. Surina and I each picked different dishes so we could try all six of them.

Many vegetarian restaurants would add MSG to enhance the taste but not this one. The dishes tasted natural and good. The portions didn’t look too big in the picture but that was quite enough for me. After I finished my bowl of rice, the manager came around to ask whether I wanted more. They have an “all you can eat” policy for brown rice. One bowl was enough for me.

Happy Veggies 樂農 2013.4.15

In addition to serving good tasty food, this restaurant is also a social enterprise that hires mostly hearing impaired staff in both the kitchen and dining room. I think they can offer good simple food at reasonable price because it is located upstairs rather than on the street level. When you are up there, your cost is less affected by “Developer Hegemony” (地產霸權).

When I visit Hong Kong next time, I will go there for dinner which should offer many more choices. If you want to have a healthy, quick, affordable lunch in Wanchai, this is the place. It’s nothing fancy, just good old honest food.

Happy Veggies 樂農
1/F, Bayfield Building, 99 Hennessy Road, Wan Chai, Hong Kong
Tel: +852-2529-3338

After lunch, I walked over to Causeway Bay to check out this new eslite (誠品書店) – branch of the famous book store from Taiwan. It wasn’t anything like the real thing in Taiwan, so I sat down at the cafe to have some dessert. That was a bad idea. The coffee and cake cost HK$110 plus tips. I should have used the money to buy a couple of books! That would be much better for my body and soul.

20130415 eslite

Rubbery Fish Balls – 香港仔魚蛋粉

Saturday, April 13th, 2013

20130413 XGZ CAfter flying from Shanghai to Hong Kong and taking the train and taxi to the hotel in Tsim Sha Tsui, the FoodLover unpacked and went out for a simple dinner. Aberdeen Fish Ball Noodle 香港仔魚蛋粉 down the street looked clean and was fully packed; that was good sign of a decent restaurant.

I was lucky that a small table near the door was just cleared and I got to share it with another guy. When I was going through the menu, I noticed that I might be the only customer in this whole place who spoke Cantonese. Everybody else seemed to be speaking Mandarin (國語 aka 普通話). I figured out why when I saw several posters on the wall advertising that this restaurant was highly recommended by certain tourist magazine named 自由行(“Free Travelers”). The restaurant must have paid a lot of money to this magazine and it works.

I ordered my favorite Soup Noodle with Squib Balls (墨魚丸粉) and a dish of vegetable. The vegetable was alright but the fish balls were terrible. They were so rubbery I had a hard time biting into them and I am known to have strong teeth!

20130413 XGZ A

The guy sharing the table spent 10 minutes going through the menu and finally decided to order Fried Noodle with Beef (乾炒牛河) and Congee with Oyster in Chao Zhou Style (潮州蠔仔粥). This dish of noodle definitely did not look like the kind of 乾炒牛河 as I knew. The noodle was too narrow and “wet”; I didn’t see any beef in it either. It could not taste too bad because this guy seemed to enjoy it. His congee was so watery it looked more like soup than congee.

20130413 XGZ B

This is a successful business in that it is fully packed with people waiting outside most of the day. I don’t like it because its dishes are not what I expect and the fish balls are rubbery. It’s possible that they have changed the cooking style to cater to its target customers, namely the mainlanders. It’s not about good or bad, right or wrong; it’s just different. Don’t go there if you speak Hong Kong style Cantonese.

地址: 5 Humphreys Ave, Tsim Sha Tsui, Kowloon, Hong Kong 香港九龍尖沙咀堪富利士道5號

In comparison, the lunch I had on the flight from Shanghai to Hong Kong was much more tasty.

20130413 CX367

Kam Wah Cafe 金華冰廳 (by Wallace)

Monday, December 31st, 2012

Wallace ran into Arthur coincidentally in Prince Edward and we went to Kam Wah Cafe for a quick afternoon tea meal. Kam Wah is all time packed with customers. We both ordered the “today special” which included:

Two pieces of deep fried chicken wing
One freshly baked egg tart
Milk tea (hot or cold).

Typical Hong Kong style tea time snacks and make our stomach so satisfied. These are the items hardly found in San Francisco! The meal costed only HK$22 (US$3).

20121231 Kam Wah A20121231 Kam Wah B20121231 Kam Wah C20121231 Kam Wah D

Kam Wah Cafe 金華冰廳
電話: +852-2392-6830

Chau’s Garden 庭苑酒家中出會所 (by Wallace)

Friday, December 28th, 2012

20121228 Chau_s Garden ADuring a short 5 days trip in Hong Kong last week, Wallace met his golf friends for a special dinner in the Chau’s Garden 庭苑酒家中出會所. This small semi-private restaurant is hidden on the 8/F of a commercial building in Shueng Wan next to the Wing On Department Store.  For members only, but outsiders can still call for reservation if table is available.

This dinner was hosted by Arthur Liu (Wallace’s golf buddy) who pre-ordered the dishes as following:

1. Pan-fried ox tongue
2. Snake soup
3. Baked crab shell
4. Steamed “ocean tiger” rock fish
5. Salt and pepper giant grouper fish skin
6. Stuffed and steamed chicken
7. Deep fried chicken
8. Bean sprout leaves soaked by broth
9. Lamb stew in hot pot (specially added)
10. Stir fried sticky rice
Dessert: Tian Shan Snow Lotus

The ox tongue was a great starter to go with our bottles of red wine.  Snake soup was very well done and fit in the cold weather in Hong Kong on December 28, 2012.  While enjoying the first two items, I forgot to let my iPhone “eat” first.  So no photos for them.

Each crab shell (one for each guest; nine of us) was filled with the whole crab’s meat.  Tasteful and tender…..

The steamed rock fish was super delicious!  A total showcase of the chef’s cutting technique to make the whole fish boneless.  The grouper skin was perfect for the wine….

The rest of the meal was delicious and specially cooked.  You may wonder why in a meal we ordered two chicken dishes.  The stuffed and steamed chicken is another dish for the chef to show off his knife skills!  Boneless chicken was stuffed with prawn paste and steammed.  Both presentation and taste were A+.  The deep fried chicken (another signature dish) was the BEST I ever had!

The vegetable was nicely done.  Timing of cooking was about right.  Simple dish but showing high-graded cooking sensation.  The lamb stew in hot pot was fantastic.

Overall this is a highly recommended place that you may want to try in Hong Kong.  Casual and yummy!  At end of the meal, Chef Chau came to our private dinning room and greeted every one of us.

20121228 Chau_s Garden B20121228 Chau_s Garden C20121228 Chau_s Garden D20121228 Chau_s Garden E20121228 Chau_s Garden F20121228 Chau_s Garden G

Chau’s Garden 庭苑酒家中出會所
電話: +852-2805-2393

Home Style Dinner – A Plus Kitchen 讚記廚房

Wednesday, November 28th, 2012

After a mediocre lunch at Lan Fong Yuen in Tsimshatsui (尖沙嘴), the FoodLover took a walk down to Mongkok (旺角), then to Shamshuipo (深水埗) where he used to live many years ago. The old streets had changed a bit but he had no problem finding his way around while taking some pictures. It was 7pm when he got back to Tsimshatsui trying to decide what to have for dinner. When he was going through the menu at the door of a Hong Kong style cafe (茶餐廳), someone tapped on his shoulder. It was Peter the Japanese again! He was on his way to join his wife for dinner at A Plus Kitchen 讚記廚房 across the street. Of course, the FoodLover went with him.

The Chans live just a couple of blocks from A Plus Kitchen and they have been coming here to dinner regular – it’s their dining hall (食堂). The traditional Cantonese dishes looked and tasted great. Service was excellent. Prices were reasonable too but that was none of my business because Mrs. Chan insisted on paying again. Thanks.

A Plus Kitchen 讚記廚房
電話: +852-2311-6833

Here are some of the pictures taken in the afternoon:

The FoodLover used to live on the 5th floor of this building on Fuk Wing Street 福榮街 about half a century ago.

Another view of Fuk Wing Street.

Tack Ching 德貞 – a school with long history.

Precious Blood Convent 寶血會女修院 – a convent in inner city.

Kweilin Street 桂林街 where one can find many good traditional eateries.