Hong Kong - Best of Thai Food Restaurant 泰之選泰國菜館

There's nothing fancy about Kowloon City.  It's really about getting down and "dirty", at least most of the time, and enjoying honest, good grub.  And since this really is Little Thailand, you get a very nice selection of Thai eateries serving up goodies from their hometown that is down south.  Best of Thai is one such eatery, with authenticity oozing.  Thankfully, communication isn't such a big problem since all the servers speak more than a smattering of street Cantonese, and some even enough to crack a joke or two.  

Tom Yum Soup

The Tom Yum is a winner here.  It's not the refined clear version.  This is a robust shrimpy version but is not as spicy as it looks, unless you happen to win the draw and bite into the hidden potent Thai chillies.  The orange is suspected to be mostly the essence of all the shrimps, complete with heads, they load the old-style "steamboat" pot with.  Well balanced with Thai spices such as lemongrass, Kaffir lime leaves and of course, sinisterly given heat with hidden Thai chillies lurking beneath, this is a wonderful tummy warming soup to start any meal here with (well, unless you're in the deep throes of summer, in which case, you better hope they have a working air-conditioning system).

Warm Minced chicken salad

While we're on the topic of deceiving looks, this is the one where danger lurks.  Yes, it is spicier than it looks and you have to ask them to take it down a notch if heat is not your thing.  But if you can, this is addictive since the lime/fish sauce/Thai chillies combination is excellent when lightly tossed with the minced meat (you can choose chicken, pork or even innards).

Lettuce leaves

So take a fresh crunchy lettuce leaf, spoon in the minced meat concoction, wrap into a little pocket, bite and enjoy the burst of flavours.

Other dishes that I've tried here are between a fair to a good.  While you won't be blown away, you are still likely to still leave satisfied..

Yellow curry stuffed in a bread bowl

This unfortunately looked better than it tastes.  The curry is not as flavourful as I would have liked, and the bread was too soggy by the time it sits at the table for about 5 minutes.  The dish would have fared better if a bread bowl of a baguette quality was used but I guess that would be a tad costly for what they charge here.  Such potential though...

Pad Thai

This is a pretty credible version of the quintessential Thai street dish.  The plus point is that it is a lot less oily.  The chef does a good job of stir frying the noodles with the ingredients to a point where you feel they are all at unison.  No more overt rice flour taste from the noodles but transformed into a firm platform for different tastes and fragrances from the eggs, shrimps and chives.

Steamed Mullet

I generally dislike this dish for the fact that I've never enjoyed the texture of the fish being continually steamed at the table with the little flame underneath.  What I do like however, is the very appetising soup that the fish sits in, flavoured by the minced pork, preserved plums, ginger, and a lot of spring onions.  In this version, I stuck to the soft underbelly of the fish and was generally happy enough.  No elation though.  

Assorted appetisers

I left this appetiser to the last as it was my least favourite.  The only thing I really like here are the shrimp cakes which were well deep fried to a crisp, encasing a bouncy shrimp colloid on the inside.  The other things like the spring rolls and Satay, were ordinary.

If you're in the vicinity or are in the mood for some Thai with "street cred" without having to fly to Thailand, this could be your place.  

37 Fuk Lo Tsun Road
Kowloon City
Tel: +852-2127 7348

Hong Kong - Ginza Sushi Kyu 銀座鮨久

2 weeks on..  the mourning continues, the casualty toll well above the 10,000 mark.  As recovery efforts continue throughout the affected areas to pick up the pieces from the devastating earthquake and tsunami, as well as containing the damage from the nuclear reactors, we celebrate the resilience and the astounding civility of our Japanese brethren.  And there is no better celebration than through its cuisine, for the 3rd consecutive week on this blog.  

This week, we head to Ginza Sushi Kyu, situated in a non-descript building next to the ever bustling Bowrington Road Market.  Since it was a first visit, we settled for a prix fixe menu with a little of everything, including a platter of the much talked about sushi.

Crab meat and vinegared seaweed appetiser

To kick us off, a chilled crab meat and vinegared seaweed appetiser.  Appetising but nothing to write home about.  At least they used crab meat, I thought..

Plum Wine

The refreshing tartness of our appetiser got us in the mood for a little alcohol and our server's recommendation of this plum wine wasn't bad at all.  Smooth and easy down the throat, with a signature plum fragrance and taste that was almost fresh off the branch.

Assorted Sushi Platter

And so, with appetites suitably whet, we set ourselves up for the piece de resistance.  First of all, they use a very good quality grain, that was well marinated and tasty without taking away from the fish.  The variety was well selected, from white fish to oilier ones and shell fish.  When it comes to fish, few beat the freshness and cuts that I get from Hana Sakazuki, but these were pretty decent.  I did however, find the leaner cuts of white fish a little too chewy for my liking.  You should generally chew enough to savour a bouncier texture or unique tasting quality but to chew till I was a little fatigued was pushing it.  I would also have liked a better piece of Uni - this was fresh and creamy - but with no disrespect meant to the Canadians, this was probably Canadian.

Maki with sweet Japanese pickle

This maki allowed us to enjoy the quality of rice, but we had to pace ourselves since there was more food coming..

Teppanyaki Wagyu Beef

As far as cooked food goes, this was a clean winner.  The cut was melt-in-your-mouth good at some parts with just enough meat at others to give us an opportunity to bite, chew and savour.  The garnish of fried garlic and spring onions weren't done as fragrantly as the one from Hana Sakazuki but the good news is, you won't be distracted since it is all about the beef.  I would hope that they are as consistent with the next person, and not just that I got lucky getting this piece.

Assorted Tempura

Tempura was a competent course, but deserving special mention is the produce they use.  From the very sweet and soft prawn, to the fragrant mushroom, and creamy sweet potato slice.  The execution wasn't spectacular since the batter was uneven and thick at some parts, but we were happy just savouring what was under the blankets of batter.

Inaniwa Udon

A very decent bowl of udon which I couldn't have much of since my tummy was getting a little too uncomfortably inflated from the preceding courses.  But I did have enough to at least say that I felt bad leaving most of it.  However, I thought there might have been a tad too much seaweed, you reckon?

Matcha Ice Cream

Not that I really needed dessert but it was there for the taking.  Way too milky for my liking, with inadequate Matcha coming through.  The red bean option might have fared better perhaps.


Overall, the quality of the produce was impressive, especially given the circumstances.  We were told supplies originate largely from Kyushu in the south.  Execution might have gotten between a 6 to 7 outta 10, but this place would deserve a repeat visit, and this time, a seat at the sushi bar might be appropriate, if anything to watch the native Japanese chefs show off their craft.


2/F, Top View Mansion
10 Canal Road West
Causeway Bay
Tel: +852-2302 1889

Hong Kong - Japanese Restaurant Shun Sai Tomi 旬菜富日本料理

I've come to learn that there's a certain cache if you're a Japanese restaurant on Minden Row/Avenue including the exclusive "K" restaurant which I've only lunched at.  With less than an hour to spare on a Friday night, I still tried my luck for a reservation - I have this fetish for having people laugh or sneer at me.  Tomi was the second number I dialed and was lucky enough to get the last 3 seats.  

I was told I have to settle for sitting at the open kitchen.  I said in retort: "Isn't that the idea?" and she tried to explain to me that it's really an "open-kitchen" .. yada yada yada.  Well, I wasn't paying much attention already, trying to pack up office before the weekend and racing out to meet the dining companions.  I only realized when I got to the restaurant that it is really just sitting by a totally functional and quite the opposite of what one might find at the L'Atelier in Central.  

Poring through the menu back and forth, we still settled with the first set dinner (akin to a Kaiseki), and were hopeful of a decent meal.  Although service was a little abrupt, we did get served promptly and had our teas refilled now and then.  No small talk, no pushy sales.  

Steamed Japanese Hairy Crab or Kegani

First up: steamed hairy crab.  Yes, it is as simple as it sounds.  But simply done means you can savor the natural sea sweetness of the crustacean.  Served with a crab vinegar laced with crushed ginger, this is simplicity at its best.  

Consomme of Abalone and Sharks' FIn topped with Uni

This came together a lot better than it looked.  The consistency of the consomme was thicker than usual, which I'm not really a fan of, but the good news is that it was less gooey than the run-of-the-mill Chinese sharks' fin soup.  Both the abalone and fin were of passable quality and the Uni and vegetables over the top when stirred into the hot soup, made for a fragrance and taste that was uniquely oceanic in the face of a fresh breeze.

Assorted Sashimi - Akagai, Ebi, Shima Aji, Tai, Maguro, Ika and Vinegared Mackeral

A decent choice of Sashimi, and while you cannot expect top-notch quality, they were fresh and there was enough variety to actually make this a more substantial course than expected. 

Grilled US beef

Unfortunately, this was in my book, the worst course.  The beef was way too chewy for me, and way too much effort to finish.  A real pity since the taste wasn't half bad.  If only they used a cut that was easier on the molars.

Steamed Abalone

This was tasty and the abalone was well steamed to be firm but not rubbery, and tasty from the infusion of soy.  Nothing overly special but enjoyable, especially after all the work I had to do with the preceding beef.

Oyster in a half shell

We found it odd that we went back to cold food after several courses of hot food.  Perhaps the limited kitchen was a factor, perhaps the young chefs forgot, perhaps, perhaps, perhaps..  but it was a decent oyster served chilled to my liking and really, perhaps, a nice way to "freshen" the palate before the grand finale.  

Kamameshi with Uni and Salmon roe

I really liked the mini Kamameshi topped with Uni and Salmon roe.  Allowed to warm with the lid on, the steam wilted the roe and sea urchin without cooking them, allowing the 2 distinct flavours to seep into the rice.  The result: a burst of the deep sea on your palate as you chew into each mouthful of rice.  Only complaint: the rice wasn't allowed to sit long enough for the sides to get crispy.  

Japanese glutinous rice dumpling with Azuki red bean paste

Dessert was a traditional glutinous rice dumpling akin to a "mochi".  They used pretty good quality flour and the dumpling doesn't overly stick to your upper palate as you try to work your way through it.  And of course, the only type of red bean paste I enjoy, made from Azuki red beans, smooth and not a trace of "sand" in this healthy dessert, and an uncloying way to end.  

It's not Wagyu Kaiseki Den - this is the casual version, but for the price, it's fairly good value.

G/F, 7-9 Minden Avenue
Tsim Sha Tsui
Tel: +852-2366 1078

Hong Kong - Da Dong comes to Man Wah

It's official.  The Mandarin Oriental Hong Kong is bringing in the team from Da Dong from Beijing for a week in April - the 11th to the 17th to be exact.  Although Da Dong isn't my favorite duck restaurant in Beijing, I still thought the concept of bringing in the duck experts into one of Hong Kong's best Chinese restaurants will definitely create some fireworks.  I wasn't wrong, and I was glad to have been lucky enough to score an invite from the Hotel, along with other foodie writers/bloggers for a preview.

So this is NOT a review since it was on the Mandarin's tab.

We sat down to an excellent 1989 Pu'er Tea, which I very much enjoyed.  A well-aged Pu'er is nothing like the stuff you get at your average Chinese restaurant for yum cha.  Pu'er is a prized tea which like wine, is better with age.  It was almost poetic sipping tea and poring through Mr. Dong's collection of recipes and in particular, the artistic photos of his culinary creations, which are almost painting-like rather than plain photos of food.  His food dressing skill is definitely on par with some of the world's best.   Note to self: get copy of recipe book when available.

Our decadent 9-course lunch started with a trio of appetizers.

話梅淮山 Chinese yam with preserved plum

The first being 2 types of yam, steamed, mashed then formed into one scoop from both ends to allow the 2 colors to be distinct and separate.  The more commonly found purple yam on the left, and the now trendy Chinese yam in white on the right, believed for a long time to have medicinal qualities.  Both hand-mashed to allow bits of yam to chew on means you can savor the distinct flavors.  Dressed in a "thick cut marmalade" sauce of preserved plum, the fragrant rinds strewn over provided a bittersweet finish.  Sweet but not cloyingly so, this was a pleasant way to break fast and get the juices going.

水晶鵝肝 Goose liver aspic

This is as famous as Da Dong's duck and exquisite in taste and presentation.  Creamy livery smoothness delicately encased within a layer of aspic, then topped with delicate pieces of tangy mango and caviar.  

麻辣膀絲 Shredded duck wings Sichuan style

And just to keep things interesting, a spicy hit with shredded duck meat from the wings of the duck, and tossed in a spicy numbing Sichuan pepper laced sauce.  Enough heat to keep you tingling but not so that you would break into sweat.  

清湯鴨舌羊肚菌 Duck tongue and morel mushroom soup

As gross as it may sound, I am one of the millions that love duck tongue.  The chewy gelatinous texture with a crunch from the cartilage around the area makes for a great many renditions of appetizers, unless you're in the "Western World".  But in soup, this is a first for me.  The delivery of a bowl of clear consomme with copious amounts of Morels, is not exactly a pretty sight despite the classy bowl in which it is served.  But taste wise, each spoonful is chock full of flavor encompassing the essence of morels and the duck tongues had a flavor reminiscent of duck fat but with a much more enjoyable bite.

大董“酥不膩”烤鴨 DaDong “SuperLean” Roast duck

And so here is the reason why we are here.  Da Dong's "Super lean" roast duck.  The chefs even brought their own poultry all they way from Beijing.  Apparently, only their littler ones will do.  The ducks available in Hong Kong are too big and fat to qualify..  

And Da Dong's signature condiment dish, 3 times the size of the competition.  Of course, the traditional cucumbers, Hoi Sin Sauce and julienned leeks are present.  But as aside from these, there are pickled vegetables, pink radish, sugar and a garlic puree if you want additional heat.  

The sugar is especially critical for the very crispy duck skin, which is fabulous on its own but made better when dusted in sugar crystals.  We also learnt today that in the old days where emperors ruled, the empress, concubines and consorts were not allowed to use anything else but sugar for fear of offending the emperor with "dragon's breath".

Like all traditional Peking duck, one is expected to wrap the thinly sliced duck, complete with a little meat, fat and skin into the thin pancakes, and choice of condiments.  The skin that Da Dong prepares is unique in that it is steamed into smooth, moist and chewy wraps, unlike a more common version which may be drier and fluffier than this.  No right or wrong, it's a matter of personal preference.  

董氏燒海參 Chef Dong's braised sea cucumber

This was the prettiest dish at lunch.  The artistry was just brilliant and instead of focusing on the food itself, I wanted to accentuate the art instead.  Given the less-than-optimal lighting and the limitations of my camera, I had to choose.  A much better rendition is available in Mr. Dong's book.  The effects are difficult to achieve with brush on paper alone, let alone in a kitchen.  And the tastes did not disappoint either.  A traditional Northern Chinese way of braising the sea cucumber until it is so soft you can feel the collagen infusing into your skin as you eat it, and the roast scallions are a nice break of spicy sweetness.   

燒四寶 Sauteed four delicacies

Then, back to the duck with a piece of duck sauteed with duck gizzards, and then accompanied by a guest, a piece of chicken.  The sauce is addictive and would have been fabulous with a bit of white rice, but then again, I'm not the genius who thought to serve this dish with little jelly cubes made from Champagne and vinegar.  These were fun to eat and a great time to give the timmy a little reprieve from the all that good stuff prior, and to steady ourselves for more.  My only complaint: the chicken was a tad dry and chewy, but perhaps that wasn't the point.  

紅花汁栗子白菜 Braised cabbage with chestnut 

For those who like the Chinese cabbage, don't forgo this.  It's possibly one of the better renditions I've had and more unique than the usual braised versions in chicken oil and/or Yunnan ham superior stock.  This slightly thickened gravy, prepared with the premium spice Saffron, with bits of chestnut and wolfberries, complemented the natural sweetness of the cabbage.  Although thicker than a soup, it was still good to the last drop.  The glazed chestnut was also a nice way to end the course like a French Marron-glace can.

And then a timely switch of teas.  This was even better than the first varietal and much older that even our knowledgeable server was stumped.  All she could confirm was that it is older than the 1989.  And yes, it was that much more mellow and smooth.  Calling it a superior Pu'er does not do it enough justice.  

鵝肝粒香米飯 Rice with diced goose liver 

The chefs probably knew by now that we were almost reaching our limits and gave us each a half-bowl serving.  But I'm glad we still got to eat this.  The goose liver was ultra fragrant, and less greasy like foie gras, so that it didn't make the rice oily.  I would have personally preferred the rice to be a little more fluffy and distinct from the next grain but overall, this was still a A- in taste.  

椰汁桂花豆沙湯圓 Sweet red bean glutinous dumplings 

in coconut 

Another one of those desserts I don't typically care for since it's hard to get very good young coconuts in Hong Kong.  But this was delightfully fresh, with none of the coconut rancidness one typically expects from coconut cream.  This is the real McCoy and not processed.  The glutinous dumplings filled with a smooth red bean paste were also very good although I was quickly reaching my limit and had to reluctantly leave the last one untouched.

Beijing petit fours (clockwise from foreground) - sweet yellow bean cake, sweet rice dumpling, glutinous sesame roll and fresh milk roll

Traditional Beijing snacks served to end a wonderful meal.  I wished I had capacity to try them all but alas, I only bit into the sweet yellow bean cake and sweet rice dumpling.  They're good but perhaps not my thing.  Paired with a good tea served at tea time and I might have enjoyed them a lot more.  At the end of a wondrous meal, and they were underwhelming.  Fairer comment next time perhaps.

A big thank you to the @MO_HKG for organizing the event, and a big shout out to my fellow foodies whom I enjoyed the meal with - @jasonbonvivant, Patricia Wong, @geoffrey_wu, @yummymummyasia, @mochachocolata and Wilson Fok from WOM.  


25/F, Mandarin Oriental Hong Kong
5 Connaught Road
Central
Tel: +852-2825 4003

Textures God Sent

Why make it when it is naturally available?  These God-sent textures are amazing in themselves, and unlike man-made creations, have natural umami. 

Crystal noodles?  Think again, these are baby sea eels.  They feel just like crystal noodles but better since there is a burst of liquid as you bite into them lightly.  And since they taste like the sea, the combination with soy and ponzu is a refreshing one.

Tofu spirals?  Nope.  This is Shirako or cod sperm sac.  Smooth and creamy like good tofu, and with a livery finish, this is good raw, lightly grilled or tempura-ed. 

Rice noodle salad?  Nope.  Slivers of par-boiled (15 second job) cuttlefish served chilled with spring onion garnish.  Looks like rice noodles but tastes exactly like cuttlefish.  You just can't tell by looking.

Well, this is just all creamy.  A combination of creamy goodness from the head of a fresh Botan shrimp, with a dash of Uni (sea urchin).  No seasoning required, could this be THE 5th taste?  If so, I only need this from now on.  

All creations courtesy of Hana Sakazuki.

2/F, Ming An Plaza Phase II

No. 8 Sunning Road

Causeway Bay

Tel: +852-2577 9799

Hong Kong - Tea Pairing Dinner

MingCha teas on display

This week, ChaXiuBao managed to gather a group of like-minded foodies to enjoy Lingnan cuisine paired with different Chinese teas.  While most of us are probably not alien to either, the experience was made rewarding and educational with tea expert Vivian Mak from MingCha, teaching us to sniff, gargle, slurp, taste the essence of the variety of teas she showcased. 

Martini glasses of Chrysanthemum to be splashed with White Peony Supreme

For "cocktails", we were served a concoction of Chrysanthemum with White Peony Tea, from Fuding, Fujian, in a Martini glass.  Even Vivian admitted it's a first but she thought the depth of the glass and how it opens up allowed the two to infuse, evaporate up the nose, and cool adequately for optimal enjoyment.  It all seemed to make sense.  The fragrance of the 2 was pleasant, ethereal lightness, while the subtle taste cleaned the palate for a wondrous evening of traditional Lingnan cuisine.

露筍欖油煎扇貝 Pan Fried Scallop with Olive Oil and Asparagus

The starter was probably the most underwhelming of the evening in terms of taste.  Perhaps I'm not a huge fan of this shellfish but even then, the scallop was obviously very fresh, and naturally sweet.  I thought the garlic oil killed it a little given it is not usual olive oil consistency but a little gooey like a Chinese gravy.

花膠花菇燉雙鴿 Fish Maw and Mushroom doubled boiled with Pigeon

Next up, the fish maw and Chinese mushroom soup doubled boiled with pigeon.  Now we're getting down to business.  The essence of each ingredient came together in this soup.  Even though it was ever so slightly oily, it was a great Cantonese way to warm the palate up.

Tea Pairing with Seafood: a first flush LongJing from Hangzhou.  Grassy, almost fishy, this was certainly an extension of the seafood, and did well to complement.

白雪藏龍 Steamed and scrambled egg white with sauteed lobster

Easily one of the grand winners of the evening.  Made even better with Annette's generous sprinkling of black truffles from Teruel in Spain.  The fragrance of the egg whites with the truffles are a match made in culinary heaven, and as Annette was sprinkling, our mouths were watering.  The lobster was in the grand scheme, an expensive accompaniment but did not disappoint.  The chef's deft timing ensured that the meat of the crustacean was adequately cooked to get rid of nasties and keep us safe, but still bouncy and tasty.  Add Annette's gorgeous gift of Maldon sea salt flakes, and it was bliss.

豉椒炒聖子皇 Stir Fried Bamboo Clams in black bean sauce

Another Canto classic, this was competently done although I've had similar elsewhere.  So unfortunately, this got overshadowed.

三鮮桂魚球 Stir Fried Mandarin Fish with Asparagus, Gingko and Lily Bulbs

This looked really blah when it was served but biting into it, you realise quickly this was not your usual grouper slices but a sweeter, more cottony Mandarin fish.  Aside from the little bones, this was much tastier than it looked.

Tea-pairing with the Meats: Wuyi Dark Rock from Wuyi Mountains in Fujian.  A slightly darker and robust Oolong tea, this was effective in cleansing the palate from heavier cuisine, while not delivering overly powerful tannins to detract from the flavors of the food.

琥珀嶺南一口牛 Stir fried beef cubes with walnuts Lingnan style

The tea went very well with this dish, another of my favorites from the evening.  The beef was surprisingly tender but unlike the overly bicarbonate-infused beef from the old days.  This one retained a nice beefy flavor complemented by a light soy-based marinade.  The crunchy walnuts added a nice nutty flavor to the beef and went well together in the same bite.

蘿蔔清湯牛爽腩 Beef brisket and radish in a clear consomme

This second beef dish was a nice contrast to the first.  The consomme was extremely tasty from the 2 main ingredients, a classic Chiu Chow dish.  While available all over Hong Kong, it's difficult to find a really good one, and this one did not disappoint.  The pieces of brisket I had were tender, and yet had the springiness from the tendon, so that with each chew, more beefy goodness is released.  The use of celery over the top was a nice change from the usual spring onions and gave the dish a freshness that was welcome.

Tea-pairing break from the meats: we took a minor break from Wuyi Dark Rock to enjoy an intermission of Phoenix Supreme from Guangdong (a DanCong 單叢).  This was almost sweet like a lychee and fragrant.  Very pleasant to the nose and the palate, it is a classic Oolong tea that's not easy to obtain.  It was only my second time.

竹笙百合芥蘭度 Stir fried kale with bamboo pith and lily bulbs

Another Canto classic vegetable dish with all the vitamins from the Kale, beautifying properties of the lily bulbs, and high fibre from the pith.

脆皮炸子雞 Deep fried Crispy Chicken

You can't get away with calling yourselves a Cantonese restaurant if you can't get this dish right.  To be able to dispose of the layer of yellow fat between the skin and the meat in the cooking process is a science and an art achieved only in the very best and this one did not fail us.  The end result was a very crispy skin encasing a succulent bird, which we enjoyed with Maldon sea salt flakes, and Annette's other treasure, freshly ground pepper from Kerala.  And she means fresh as in freshly plucked, then ground.  Awesome.

瓦鐺臘味油鴨飯 Assorted waxed meats

Waxed meats are a winter delicacy for people in the Canton region, the oil and salt content supposedly defends folks from the season's chills.  Also, it was the only way to keep meats throughout the cold spell without fridges, and so the Cantonese steamed this over rice, giving the rice a fragrance from the meats' oils.  And doing so in a traditional claypot meant that we get slightly charred bits of rice.  The waxed meats of duck, pork sausage, duck liver sausage and pork slices were very good.  Not overly salty but still tasting of what it might have been pre-waxing meant that it kept its original state pretty well.  And yes, we got the charred bits of rice delivered, then snap, crackle and pop we went happily.

上湯水餃生麵 Shrimp dumpling with noodles in superior broth

This was also very decent but I really had more important things to focus on and so didn't finish up, not because it wasn't good but also I was reaching my food limit and just had to hang in there till dessert came.

生磨合桃露湯丸 Pair of sesame and peanut dumplings in a walnut puree

Dessert was surprisingly lighter than most and not as cloyingly sweet.  Dumplings were firm but soft and chewy with smooth fillings coming through as you bite into them.

Tie Guanyin Classic from Western Anxi, Fujian

To end, this Tie Guanyin (or Iron Buddha as some might call it) was an unusual smoky variant.  Although smoky, it wasn't bitter and had a smooth aromatic finish.  A great finale to send us all home packing on a real caffeine high.

Thanks again @chaxiubao.  It was loads of fun with Vivian from Mingcha, Annette, Charlotte, Arnaut, Amy and Alex.  And of course fellow tweetie birds @g4gary @TomEats @e_ting @jasonbonvivant @dimsumdiva @mochachocolata @JenCooks1 @wokwithnana @JohannesPong.  Let's do it again soon.

Lingnan Club
12 & 13/F, On Lok Yuen Buildling, 25 Des Vouex Road, Central
Tel: +852-2522 3339


MingCha

Tel: +852 25202116

customer@mingcha.com.hk
trade@mingcha.com.hk