tag:blogger.com,1999:blog-21907404953953557012024-03-14T15:23:15.217+08:00EdEats...Eat hard, play hard.Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.comBlogger383125tag:blogger.com,1999:blog-2190740495395355701.post-21292723883641072642014-08-24T22:09:00.000+08:002014-08-24T22:09:50.261+08:00Hong Kong and Singapore - a late Q2 check inYet another hectic time at work but I'm determined to clock in for the second quarter, even though we are more than halfway through the 3rd. What lazier way than just to do a Top 10 for the city I live in vs. a Top 3 for the city I come from. So here goes. <br />
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Starting with the European quarter (no pun intended):<br />
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<tr><td class="tr-caption" style="text-align: center;">Serge et le Phoque</td></tr>
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Loved the vibe at Serge. Lots of buzz and energy being in the middle of a traditional wet market in Hong Kong's Wanchai district. Go before sundown to walk through what defines HK before settling down into a hipster type of bar and restaurant in a unique and rare high ceilinged space. Only complaint is that the acoustics were poor at best and so be prepared to speak at a decibel or 10 higher than normal. The food is innovative, fun and has some Japanese influences. The tasting menu feeds well but does not overwhelm. And certainly very well executed. Merits an encore.<br />
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<tr><td class="tr-caption" style="text-align: center;">Akrame's Pigeon</td></tr>
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Akrame Benallal did open shop in HK. Cool, dark and simple interiors made for a nice setting, although the only odd thing about our table was that both of us faced the glass door. A little unsettling perhaps but happy with WIFI and the attentive service. Food seemed to be pretty influenced by Indian and other heavier spices and came through a little overt given the very subtle and light cooking techniques. However, my one love of the evening was his pigeon with jelly of raspberry and grilled leeks. Tender and juicy piece of bird and refreshing (yet untart) raspberry film was delightful and I didn't want it to end. I still remember it now...<br />
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Tsim Sha Tsui saw a bit of action with the opening of a few exciting options.<br />
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<tr><td class="tr-caption" style="text-align: center;">Le Cafe </td></tr>
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The opening of the centuries old French bakery was welcome especially with its cafe and restaurant (more next quarter). I found the cafe's menu a little too small to be effective given its price point and would later find Epure (its restaurant) much better value. However, what would win me over was its almond and chicken soup. Sounds so simple but it just tasted of luxury as soon as you drink it. Lots of umami in the base stock and worthy of stars on its own. Signature pastries were definitely very good.<br />
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<tr><td class="tr-caption" style="text-align: center;">La Locanda's pizza</td></tr>
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La Locanda did not open to as much fanfare as Dalloyau but it has certainly gotten my stamp of best pizza in TST. It's worth going just for the pizza. Other stuff on the menu are ok although the caneles from the buffet table were surprisingly decent. <br />
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<tr><td class="tr-caption" style="text-align: center;">Unar Coffee</td></tr>
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And in other TST news, Unar Coffee opened at the Star Ferry Pier to bring coffee standards up in the absence of 18 Grams, now reopened in a newer space in City Super. But months of lacking good coffee without a walk was a challenge. Now there are are options again. Isn't that what life is about?<br />
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<tr><td class="tr-caption" style="text-align: center;">Catalunya</td></tr>
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Last entry in the European section is Catalunya. I couldn't get a table for dinner but tapas on bar stools weren't too uncomfortable and certainly tasty. It's a full meal even if you can't get the full menu. The jamon was definitely good as were the bikinis. A little pricey for tapas but they do come with the implicit Ferran Adria stamp so what the heck. <br />
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Skin features in the Chinese section this quarter.<br />
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<tr><td class="tr-caption" style="text-align: center;">Kowloon Tang's </td></tr>
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First, Kowloon's best Peking duck. Pictured above is the best and crispiest part of the bird to be eaten with sugar and nothing else. Savor the fat bursting with the sugar crystals popping. Wondrous. Traditional foods on the menu are executed well too and the setting is perfect for an intimate dinner, unlike most other Chinese restaurants.<br />
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<tr><td class="tr-caption" style="text-align: center;">T'ang Court's suckling pig</td></tr>
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The other intimate Chinese place I like is T'ang Court. Consistent in quality 90% of the time, it is a firm favorite given its proximity to the office. Dim Sum although limited is certainly almost always perfectly executed. A recent discovery which I've now ordered a few times is the suckling pig. You're not going to get a whole pig for the price they charge but what you get are a few pieces of perfection. The thinnest crispiest skin with the tenderest pieces of pork belly underneath. <br />
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The lone entry in the South East Asia quarter is Chachawan. I resisted a couple of times given its no-reservations policy so a late dinner night on a public holiday worked magic. I had hoped it was not overly hyped and was pleasantly surprised. Hipster in its spartan decor, reminiscent of an old shophouse from the 70s. Comfortable enough although a tad dark to really see what you're eating. It's not pitch black but that's just me. The crab meat omelet and the dessert rotis were winners for me.<br />
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With all the "bad stuff" we subject ourselves to everyday, it's good to cleanse ourselves once in a while unless you can embrace plant based vegetarianism wholly. The good news here is that the stuff is pretty tasty. My spinach and cottage cheese with chappati was pretty authentic without the usual richness expected in an Indian restaurant so no food coma afterwards, especially after a very yummy affogato. <br />
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Meanwhile, 2.5K miles away in Singapore, 3 places made my list for the quarter. <br />
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<tr><td class="tr-caption" style="text-align: center;">Ola's jamon</td></tr>
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Ola Cocina del Mar's venue mislead me into thinking it would be a run-of-the-mill place. Its neighbors in Tower 3 of the Marina Bay Financial Centre like Bibigo and dr. CAFE were underwhelming but Ola was thankfully many cuts above them. Its 36 month aged Iberico shoulder was excellent in its natural sweetness and perfect in its meat to fat ratio. Cliche but certainly very well executed were its paella and churros. No wonder since its chef Daniel Chavez worked twice for the late Santi Santamaria. Now that I know his Spanish staples are as close as you can get to Spain in Singapore, I can happily go back. <br />
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Omakase seems to be the order of the day in restaurants these days. Even Italian restaurants like Fratini have jumped on that bandwagon. Chef Gabriel Fratini works the crowd as he does the food so he teleports around the restaurant quite a bit, in between sips of Rose´ and Prosecco. Antipastis, pastas and desserts are delectable. There were some misses in the other mains only because the tastes just didn't come together for me and not because they weren't well done. But you can't please everybody and the neighborhood buzz this place offers is fun and casual enough for an easy evening. Tip: go hungry since it is quite a lot of food.<br />
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Last but by no means least, is Yanting, the Chinese restaurant at the St. Regis. We had the place booked up for Aunty A's big birthday and being a big crowd, wasn't expecting much, but the simple menu put together was well executed for the crowd and what you should expect a restaurant of that rating and calibre to deliver, and we weren't disappointed. If I didn't have enough Chinese food in HK and needed some good quality stuff in a comfy, quiet and well serviced setting, this would be my choice. <br />
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A busy quarter at work but you wouldn't believe me if I told you that was all I did. And happily I confess. Until next quarter, eat well.<br />
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<br />Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com1tag:blogger.com,1999:blog-2190740495395355701.post-90388458322179545852014-03-23T18:57:00.001+08:002014-03-23T18:57:13.207+08:00Hong Kong - Checking In.. Q1 2014Time has ruled me in 2014 contrary to new year's resolutions... oh well, they never worked anyway. Good news is I've still been eating. And what's clear is that Time has dictated that I can't really do this weekly so a quarterly check in ensures folks know I'm still alive and kicking.<br />
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Here's what I've been up to in Hong Kong, when I wasn't on the road. </div>
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<tr><td class="tr-caption" style="text-align: center;">Lee House</td></tr>
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Lee House offered up some of the best sweet and sour pork I've ever had, a light crisp batter coating very good cuts of pork which were finely balanced in its ratio of fat to meat, made more dramatic when served up on ice pebbles on a huge platter. It's not any healthier than the traditional serving method but eating it cool somehow did make it all cool ie. less guilt even if not guilt free. They seem to do deep fried dishes very well like the eggplant in a sweet chili sauce, which was not at all greasy on the lips. Overall, good quality for the money you pay and they do have a menu that is a little more progressive than the "usual Chinese places" in Hong Kong. <br />
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<tr><td class="tr-caption" style="text-align: center;">Eel and Liver Sausage Claypot Rice from Choi's Kitchen</td></tr>
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Since Fat Ma of Kwong Wah Store decided to close last November, the winter months have seen me going to Choi's Kitchen (私房蔡) a lot more, largely to enjoy a decent quality claypot rice. Given the place, it's not cheap by any means but they do use good ingredients. Dishes can be on the saltier side but otherwise enjoyable. The claypot rice is well done, and tasty enough to not require the usual condiment of soy on the side. Rice is good and if you are patient and let it sit for a while before serving, the rice crispies are always well formed and excellent when served with a little tea over the top at the end of the meal, not unlike an ochazuke. </div>
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<tr><td class="tr-caption" style="text-align: center;">Hana Sakazuki</td></tr>
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This was my last meal at Hana Sakazuki before they shut for renovations earlier this month. Always a good bet for freshest sashimi in town and almost a default for me for omakase dinners in terms of the range and quality. </div>
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<tr><td class="tr-caption" style="text-align: center;">Sushi Mori</td></tr>
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For sushi however, I chanced upon the new outlet of Sushi Mori and was pleased to have had that at the back of a long session at the hospital earlier in the morning. What a welcome treat. Very small and non-descript, I had walked past without even noticing the entrance, then literally walked backwards when I saw the word "Mori" on the wall that was after the heavy door. So the chef did confirm that they do very very few walk-ins. The sushi set for lunch is not cheap by any means (12 pieces for $480) but it was good value and both seafood and rice quality were superb. I also like this style where they already the season the seafood so you only need to put it in your mouth. I did ask the chef to go easier on the amount of wasabi he used after piece no. 2 since I felt it detracted from the good seafood he used. Only real complaint is that they don't do anything else, not even a coffee so I had to scour for a post meal caffeine fix somewhere else.<br />
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<tr><td class="tr-caption" style="text-align: center;">Oshaberi Izakaya</td></tr>
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Continuing on the Japanese theme, Oshaberi Izakaya in Tai Hang, although new, seemed to be working it just fine with a very decent crowd even on a Monday night. It's a pretty simple menu overall but all things were well executed and a nice hangout after a long day whether by yourself or with mates. The pricing was a little imbalanced - goya champeru was about the same as the sea urchin tempura, go figure. But no complaints with food quality. For those who don't consume alcohol, the choices are a little limiting though.<br />
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My final entry in the Japanese category is Dining Kitchen Vegi, a cool little space in a commercial building in Causeway Bay, and yes there are a lot of these. This was an open kitchen with bleached wood and a patio, quite a clever use of space. Interestingly, the chef here has a heavier focus on vegetables which probably explains the odd name of the place. I didn't know that my tempura lunch set was exactly as they described it - shrimp and vegetables. So I got only 2 very fresh shrimps and then pumpkin, sweet potato, french bean, shishito pepper, mushroom and carrot. All were surprisingly fresh and sweet by Hong Kong standards. The accompanying rice with anchovies and avocado was simple yet satisfying. Coffee they get from Tsit Wing made for a smooth finish. <br />
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I finally got to try CIAK- in the Kitchen after hearing all the buzz (some noise) about it. Loved the concept and while I enjoyed sitting at the pasta kitchen, I didn't enjoy smelling like it after I left but I took what I could get on a Friday night. The casual vibe was great and with WiFi, it does mean you don't have to talk to anyone! I liked the carpaccio of beef tongue with tuna sauce (which I have a weakness for anyway), and pizzas were good too. Duck fat fries were also very well done. The pasta itself was good but I didn't enjoy their rendition of Carbonara and will be sure to try something else next time. Dessert of apple tart was underwhelming although the ice cream was good. I would go again just by virtue of the location and for a little casual Italian menu in that part of Central.</div>
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So there were some bright spots, Hong Kong. Hopefully I get to see a little more of you rest of year. <br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><b>Lee House Restaurant <span class="Apple-style-span" style="line-height: 30px;">李公館</span></b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small; line-height: 16px;">2/F, Cre Building, 303 Hennessy Road, Wan Chai </span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">灣仔軒尼詩道303號華創大廈2樓</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 16px;">Tel: +852-</span><span class="Apple-style-span" style="line-height: 16px;">2821 3368</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span></span>
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><b>Choi's Kitchen 私房蔡</b></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Shop A1, G/F, 9-11 Shepherd Street, Tai Hang<br />大坑施弼街9-11號A1地下</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 16px;">Tel: +852-</span><span class="Apple-style-span" style="line-height: 16px;">3485 0501</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span></span>
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><b>Hana Sakazuki Japanese Restaurant 花盃日本料理</b> </span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">2/F, China Tai Ping Tower, Phase II, 8 Sunning Road, Causeway Bay<br />銅鑼灣新寧道8號中國太平大廈2期2樓</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 16px;">Tel:+852-</span><span class="Apple-style-span" style="line-height: 16px;">2577 9799</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><b><span class="Apple-style-span" style="line-height: 16px;">Sushi Mori </span><span class="Apple-style-span" style="line-height: 30px;">鮨森日本料理</span></b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 15px;"><span style="display: block; overflow-x: hidden; overflow-y: hidden; padding-bottom: 3px; word-wrap: break-word;">1 Caroline Hill Road</span><span style="display: block; overflow-x: hidden; overflow-y: hidden; padding-bottom: 3px; word-wrap: break-word;">加路連山道1號地下</span><span style="display: block; overflow-x: hidden; overflow-y: hidden; padding-bottom: 3px; word-wrap: break-word;">+852 3462 2728</span><span style="display: block; overflow-x: hidden; overflow-y: hidden; padding-bottom: 3px; word-wrap: break-word;"><br /></span></span><b><span class="Apple-style-span" style="line-height: 15px;">Oshaberi Izakaya </span><span class="Apple-style-span" style="line-height: 30px;">おしゃべり居酒屋</span></b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 15px;"></span><span class="Apple-style-span" style="line-height: 16px;">ShopA, G/F., Ming Sun Building, 96 Tung Lo Wan Road, Tai Hang<br />大坑銅鑼灣道96號明新大廈地下A舖</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 16px;">Tel: +852-</span><span class="Apple-style-span" style="line-height: 16px;">2570 0280</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span></span>
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><b>Dining Kitchen Vegi</b></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">3/F, L'Hart, 487-489 Lockhart Road, Causeway Bay<br />銅鑼灣駱克道487-489號駱克駅3/F</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Tel: +852-2576 6161 / 2576 6262</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span></span>
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><b>CIAK - in the Kitchen</b></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Shop 327-333, 3/F., The Landmark, 15 Queen's Road, Central<br />中環皇后大道中15號置地廣場中庭3樓327-333號舖</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 16px;">Tel: +852-</span><span class="Apple-style-span" style="line-height: 16px;">2522 8869</span></span><br />
<span class="Apple-style-span" style="color: #644f40; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px;"><br /></span></span></div>
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Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com2tag:blogger.com,1999:blog-2190740495395355701.post-58583890352507011962014-01-12T22:11:00.001+08:002014-01-12T22:11:04.279+08:00Eating in 2013<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-z_I0Ro32rxg/UtJ84CwhoSI/AAAAAAAAD48/0t5Ey_-I1hw/s1600/IMG_3216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-z_I0Ro32rxg/UtJ84CwhoSI/AAAAAAAAD48/0t5Ey_-I1hw/s1600/IMG_3216.JPG" height="267" width="400" /></a></div>
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Happy new year! Yes, I have been tardy. Yes, I have been MIA since October 2013. Career wise, it was an unusually crazy 4th quarter. It usually is anyway in the run up to the holiday season, but this time the craziness spilled right into it. So no repeat of a vacation away but instead, a staycation in Singapore parked close to the work laptop had to do. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-KfUZ5Mzat-w/UtJ9wYNZnvI/AAAAAAAAD5E/r-PgU8SEqqY/s1600/IMG_1981.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-KfUZ5Mzat-w/UtJ9wYNZnvI/AAAAAAAAD5E/r-PgU8SEqqY/s1600/IMG_1981.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fat Ma of Kwong Wah Store - picture credit to an unknown artist</td></tr>
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It is probably appropriate to bid a proper goodbye to the following, some of whom we will miss badly. I will miss Fat Ma of Kwong Wah Store most. Almost an institution in the Tai Hang area before the advent of other more trendy eateries, Fat Ma finally threw in the towel ironically on my birthday and will no longer deal with rising rents, a systemic issue nowadays. I will miss her cutting wit delivered in her loud booming voice and her home-style dishes which I had fondly grown to love eating at least once a week. It was by no means gourmet but it was a slice of home. Properly boiled soups which had been on the fire for hours, scrambled eggs with sea prawns, perfectly steamed fish and honeyed chicken wings. I hope to someday have the privilege of eating your food again, Fat Ma. In the meantime, have a restful retirement.<br />
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<div>
We also said goodbye to:</div>
<div>
- Manor and its signature cholesterol sandwiches of liver and fat, which foodies affectionately coined</div>
<div>
- Harlan Goldstein's Strip House now replaced by his new concept Comfort</div>
<div>
I thought I saw a tweet that suggested that The Drawing Room will close too but wasn't able to verify it.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zT_BPx0gmrk/UtKT7GN5MUI/AAAAAAAAD5U/dZ1KgBfCSao/s1600/IMG_3190.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-zT_BPx0gmrk/UtKT7GN5MUI/AAAAAAAAD5U/dZ1KgBfCSao/s1600/IMG_3190.JPG" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Joo Heng's steamed Soon Hock with bean paste and lard</td></tr>
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In Singapore, we said goodbye Mr. Soon Ah Chai, the patriarch of Joo Heng Restaurant. I will miss his awkward smile, one that I had been accustomed to seeing since I started patronizing the place in the late 90s. Fortunately, his family is still carrying on the roaring business, and it is still possible to have Soon Hock fish steamed the old fashioned way with piquant bean paste and lard pieces liberally sprinkled over.<br />
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And on that note, here are my lists by city. Please note that these are places I did patronize so if your favorite did not make my list, it probably just means I didn't make it there in 2013 and will hope to this coming year.<br />
<br />
<u>Hong Kong</u><br />
<br />
Chinese - Ming Court, <a href="http://edeats.blogspot.hk/2013/10/hong-kong-lunching-at-ritz-carlton.html">Tin Lung Heen</a><br />
Japanese - <a href="http://edeats.blogspot.hk/2013/03/hong-kong-sushi-sase.html">Sushi Sase</a>, <a href="http://edeats.blogspot.hk/2013/09/hong-kong-gin-sai.html">Gin Sai</a>, Ronin, <a href="http://edeats.blogspot.hk/2013/07/hong-kong-sushi-toku.html">Sushi Toku</a>, Butao Ramen, <a href="http://edeats.blogspot.hk/2012/05/hong-kong-hana-sakazuki.html">Hana Sakazuki</a><br />
Spanish - 22 Ships<br />
Modern European - On Lot 10<br />
South East Asian - <a href="http://edeats.blogspot.hk/2013/07/hong-kong-fatty-crab.html">Fatty Crab</a> , Cafe Malacca<br />
Private Kitchen - <a href="http://edeats.blogspot.hk/2013/05/hong-kong-ta-pantry.html">Ta Pantry</a><br />
Pastries and then some - Beef pie from the Mandarin Cake Shop, macarons from Pierre Herme, Eric Kayser<br />
Down & Dirty - Yuet Wah Wui, Keung Kee, Man Fatt, Kong Hing, Sing Fatt, Yummy Vietnamese<br />
Coffee - Kitamura, 18 Grams<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_kz1bTKnvvE/UtKY2lTglGI/AAAAAAAAD58/qJWOcAAORmY/s1600/IMG_2791.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-_kz1bTKnvvE/UtKY2lTglGI/AAAAAAAAD58/qJWOcAAORmY/s1600/IMG_2791.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ronin's Kagoshima Beef, Maitake, Egg Yolk</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lHNeZuYFE28/UtKW7Y4VODI/AAAAAAAAD5g/xY_77qrWze4/s1600/IMG_2090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-lHNeZuYFE28/UtKW7Y4VODI/AAAAAAAAD5g/xY_77qrWze4/s1600/IMG_2090.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cafe Malacca's Sago Gula Melaka</td></tr>
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<u>Singapore</u><br />
<br />
Chinese - Cheng Hoo Tian, Chao Shan Cuisine, Jing Hua Restaurant<br />
Italian - Valentino, <a href="http://edeats.blogspot.hk/2011/01/singapore-brunos-pizzeria-grill.html">Bruno's</a>, Sopra<br />
Japanese - Ikyu, Sushi Mitsuya, <a href="http://edeats.blogspot.hk/2010/04/singapore-wahiro.html">Wahiro</a> , Hakata Ikkuosha<br />
Mexican - Lower East Side<br />
Peranakan - Candlenut, Daisy's Dream Kitchen<br />
Spanish - Catalunya<br />
Modern European - <a href="http://edeats.blogspot.hk/2013/07/singapore-bacchanalia.html">Bacchanalia</a>, <a href="http://edeats.blogspot.hk/2013/07/singapore-toots-brasserie.html">Toots Brasserie</a><br />
Down & Dirty - <a href="http://edeats.blogspot.hk/2009/03/singapore-joo-heng-restaurant.html">Joo Heng Restaurant</a> , Penang Seafood Restaurant, Dong Ji Fried Kway Teow<br />
Pastries and then some - Eric Kayser, Tiong Bahru Bakery, B.A.O.<br />
Coffee - Nylon, Penny University, Liberty Coffee, Jewel Cafe & Bar<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nDYOn9DHT3s/UtKXRJQB4YI/AAAAAAAAD5o/4IaT-f7sKIc/s1600/IMG_2261.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-nDYOn9DHT3s/UtKXRJQB4YI/AAAAAAAAD5o/4IaT-f7sKIc/s1600/IMG_2261.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sushi Mitsuya</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_bDiC_tt1YM/UtKZTi99t2I/AAAAAAAAD6E/vdV2upZ1x9U/s1600/IMG_3166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_bDiC_tt1YM/UtKZTi99t2I/AAAAAAAAD6E/vdV2upZ1x9U/s1600/IMG_3166.JPG" height="320" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ANDR-8kS3PY/UtKbaElR-3I/AAAAAAAAD6Y/wu_4zpF7BBM/s1600/IMG_3064.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-ANDR-8kS3PY/UtKbaElR-3I/AAAAAAAAD6Y/wu_4zpF7BBM/s1600/IMG_3064.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dong Ji Fried Kway Teow</td></tr>
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<u><br /></u>
<u>Bangkok </u><br />
<br />
Thai - <a href="http://edeats.blogspot.hk/2013/05/bangkok-little-bit-of-this-and-that.html">Sra Bua</a>, <a href="http://edeats.blogspot.hk/2013/08/bangkok-issaya-siamese-club.html">Issaya Siamese Club</a>, Supanniga Eating Room<br />
Italian - <a href="http://edeats.blogspot.hk/2013/09/bangkok-enoteca-italiana.html">Enoteca Italiano</a><br />
Bistro - Little Beast<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-P2GRJha07Yc/UtKeIP7DYeI/AAAAAAAAD6k/dF8k89S9PUA/s1600/IMG_1733.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-P2GRJha07Yc/UtKeIP7DYeI/AAAAAAAAD6k/dF8k89S9PUA/s1600/IMG_1733.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Issaya Siamese Club</td></tr>
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<u>Beijing</u><br />
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Chinese vegetarian - King's Joy<br />
Modern European - Sureno<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-i47VdD8r6T4/UtKejvlWuXI/AAAAAAAAD6s/5cDPHBxJ2mI/s1600/IMG_2567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-i47VdD8r6T4/UtKejvlWuXI/AAAAAAAAD6s/5cDPHBxJ2mI/s1600/IMG_2567.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">King's Joy</td></tr>
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<u><br /></u>
<u>Shanghai</u><br />
<br />
French bistro - La Queue du Chiot<br />
Vegetarian bistro - Green Vege Cafe<br />
Chinese bistro - Yun Se<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-oE3WTp9d9GQ/UtKX_hAUORI/AAAAAAAAD50/96ihtFcct-s/s1600/IMG_2404.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-oE3WTp9d9GQ/UtKX_hAUORI/AAAAAAAAD50/96ihtFcct-s/s1600/IMG_2404.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yun Se's mountain yam with blueberries</td></tr>
</tbody></table>
<u>Macau</u><br />
<br />
French - <a href="http://edeats.blogspot.hk/2013/08/macau-one-night-at-grand-lisboa.html">Robuchon au Dome</a><br />
Possibly my best meal of the year in terms of food and service.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lt7u_Y0gwqc/UtKga1ELFeI/AAAAAAAAD64/R5d81tbdmEw/s1600/IMG_1885.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-lt7u_Y0gwqc/UtKga1ELFeI/AAAAAAAAD64/R5d81tbdmEw/s1600/IMG_1885.JPG" height="237" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Robuchon's mussels - just perfect</td></tr>
</tbody></table>
Thanks for staying tuned to EdEats and while there is no certainty that I will be blogging that often in 2014 either, I will continue to be active on Twitter @edenalow and Instagram edenalow so I hope you can join me there also. May 2014 be everything you wish for it to be.<br />
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Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-26943185303703602852013-10-06T18:23:00.000+08:002013-10-06T18:23:37.547+08:00Hong Kong - Lunching at the Ritz Carlton<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5kSay2jzKdI/UlEtYofkuII/AAAAAAAAD20/duN6VMg8qgQ/s1600/IMG_1847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-5kSay2jzKdI/UlEtYofkuII/AAAAAAAAD20/duN6VMg8qgQ/s400/IMG_1847.JPG" width="400" /></a></div>
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One of the biggest pluses about eating or drinking atop the 100+ storey Ritz Carlton is that the views are never the same. And it is a stunning one no matter where you sit, no matter the weather and no matter the time of day.<br />
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<a href="http://3.bp.blogspot.com/-93Pc3IhglgM/UlEthDW_BHI/AAAAAAAAD28/7HgUruB4YRY/s1600/IMG_1927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-93Pc3IhglgM/UlEthDW_BHI/AAAAAAAAD28/7HgUruB4YRY/s400/IMG_1927.JPG" width="400" /></a></div>
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Even when the clouds are so low that you can hardly see anything, it is but a different drama but dramatic nonetheless.<br />
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And on 102, there is a choice of Italian or Chinese. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Vn-4nQuhZeI/UlEwLkUUW6I/AAAAAAAAD3I/-3sWaTJmrpE/s1600/IMG_1851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Vn-4nQuhZeI/UlEwLkUUW6I/AAAAAAAAD3I/-3sWaTJmrpE/s400/IMG_1851.JPG" width="400" /></a></div>
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Good breads on offer at Tosca are a welcome start especially the squid ink roll.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0kh04TnBF68/UlEwOyaxa3I/AAAAAAAAD3Q/7KkEKcjgqZs/s1600/IMG_1848.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-0kh04TnBF68/UlEwOyaxa3I/AAAAAAAAD3Q/7KkEKcjgqZs/s400/IMG_1848.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="line-height: 16px;"><h3 style="height: auto; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-rendering: optimizelegibility; text-transform: none; width: 500px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="font-weight: normal;">Bufala beef carpaccio, ricotta cheese cream, spring sprouts and homemade tomato jam</span></span></h3>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FCyOOCmhWMc/UlEwPpLxn3I/AAAAAAAAD3U/71h4xOg9PxU/s1600/IMG_1857.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-FCyOOCmhWMc/UlEwPpLxn3I/AAAAAAAAD3U/71h4xOg9PxU/s400/IMG_1857.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled Octopus</td></tr>
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Appetizers are decent enough although the centimeter thick beef carpaccio was a surprise. Presentations were just short of stunning when compared with the view. Produce used was superior so no real complaints there. Pastas were only a so-so and my trio of spaghetti mounds with scampi and tomatoes were a just a tad underwhelming compared with the first course. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-EPJWBO4pjp0/UlEwTJDPTZI/AAAAAAAAD3o/V7lL-boJRA0/s1600/IMG_1855.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-EPJWBO4pjp0/UlEwTJDPTZI/AAAAAAAAD3o/V7lL-boJRA0/s400/IMG_1855.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon tart with meringue</td></tr>
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A citrusy sweet finish let us off with a happy enough ending and the meringue cigarettes were highly addictive. So much so it stole the show from the tart itself.<br />
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If I could choose however, lunching at Tin Lung Heen is a little more exciting for the variety of dim sums that you can get. Well, this is Hong Kong after all. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-v4jgOnFFMy8/UlE0XCOowEI/AAAAAAAAD30/z97oUekKa2U/s1600/IMG_2123.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-v4jgOnFFMy8/UlE0XCOowEI/AAAAAAAAD30/z97oUekKa2U/s400/IMG_2123.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Abalone Puffs with Minced Chicken</td></tr>
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I haven't exhausted the menu yet but this is my favorite so far. The abalone has a nice bite but isn't chewy and is a nice contrast to the crust which is firm but breaks down easily when in the mouth. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gaaqafGED4g/UlE0Zmpr-tI/AAAAAAAAD38/qiIXHkSPWuE/s1600/IMG_2124.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-gaaqafGED4g/UlE0Zmpr-tI/AAAAAAAAD38/qiIXHkSPWuE/s400/IMG_2124.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Barbequed Buns</td></tr>
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These are a nice alternative to traditional steamed BBQ pork buns. A milky fragrant exterior that is fluffy with a good pork filling which was just a tad sweet for me. <br />
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<tr><td class="tr-caption" style="text-align: center;">Crispy roasted pork belly</td></tr>
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Well, you can't really go wrong with this Cantonese roast staple. TLH's version is a squatter piece which means the ratio of perfect crispy crackling to meat and fat is well, perfect. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-OB_ny1mLqgQ/UlE0gEHvDVI/AAAAAAAAD4M/GqtN_VlgWig/s1600/IMG_1930.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="http://3.bp.blogspot.com/-OB_ny1mLqgQ/UlE0gEHvDVI/AAAAAAAAD4M/GqtN_VlgWig/s400/IMG_1930.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy noodle with Abalone and Chicken</td></tr>
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This was a souped up version of the usual with the addition of abalone. Crispy noodles well done and not greasy and abalones used were fresh and crunchy. Lots of action on the palate with the different textures. The fermented bean paste based sauce was surprisingly mild.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_Fpatq7h3cs/UlE0izM8avI/AAAAAAAAD4U/Vna2Sp8whSg/s1600/IMG_2122.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-_Fpatq7h3cs/UlE0izM8avI/AAAAAAAAD4U/Vna2Sp8whSg/s400/IMG_2122.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poached Kailan with Conpoy</td></tr>
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The use of good vegetables and conpoy came through in this really simple dish and it was a pleasure to enjoy the natural but diverse sweetness of both together.<br />
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<tr><td class="tr-caption" style="text-align: center;">Petit fours</td></tr>
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The osmanthus jelly with wolfberries is a cool and light way to finish lunch without feeling like a tank before heading back to the office. The floral scent may not be welcome by some but I love it and am usually sold to any dessert where it is represented. Cashew cookies in the background were pretty decent too. <br />
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If you are looking to decompress and have a nice lunch where you can enjoy the views, decent food and actually converse without straining and still be heard, but don't mind paying for the experience, the Ritz actually isn't a bad choice.<br />
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<span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Tin Lung Heen 天龍軒 | </i></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small; line-height: 17px;"><i>Tosca</i></span><br />
<span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Level 102, International Commerce Ctr.<br />1 Austin Road West<br />Kowloon, Hong Kong</i></span></span><br />
<span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Tel: +852-</i></span></span><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>2263 2270</i></span></span><br />
<span class="Apple-style-span" style="color: #555555; font-family: Helmet, Freesans, sans-serif; font-size: 11px; line-height: 17px;"><br /></span>Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-51708286030198174292013-09-14T12:57:00.000+08:002013-09-14T12:58:33.041+08:00Hong Kong - Gin Sai 吟彩 Gin Sai is part of the trio of restaurants in the new and luxurious Oakhill apartments in Wanchai, that have opened to "critical acclaim", owned by the Lai Sun group, perhaps known first and foremost for the prices of their establishments, but impossible to get last minute reservations. (Yes, I suppose Hong Kong is still very much thriving.) So I was pleasantly surprised to have been able to get into Gin Sai on a Friday night. It wasn't that new when I first visited but it looked to be a "fly-swatting" night, at least on ground level. But having valet-ed the car, it was a little too late. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-s5MN2oRUcTk/UjPfMUyuQwI/AAAAAAAAD1w/9qfUtBv-Cls/s1600/IMG_1682.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-s5MN2oRUcTk/UjPfMUyuQwI/AAAAAAAAD1w/9qfUtBv-Cls/s400/IMG_1682.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oden</td></tr>
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I am not a huge fan of oden, a broth based dish served in wintry Japan comprising a variety of ingredients depending on where you eat it, but fish cakes, tofu and boiled radishes seem to be the order of most days. Being one of their specialties, I actually enjoyed the very tasty but light broth which I finished. My choices of radish, a steamed squid and meatball dumpling, alongside a deep fried tofu with chopped vegetables and ground fish were actually good. Fresh and obviously not processed unlike some places. Serving it with a dollop of mustard on the side added a little pungency and kick to an otherwise mild dish.<br />
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<tr><td class="tr-caption" style="text-align: center;">Hokkaido Potato Salad</td></tr>
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Having traveled the week and not having eaten less than healthily, I thought a salad would be good. But I had no difficulty succumbing to the recommended potato salad, which was bound together with a fragrant and addictive eggy dressing. So much for fiber. I guess the consolation is that they had lettuce on the side.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tempura crab claw and sea urchin</td></tr>
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This was just appropriately decadent for the lazy. No peeling of crab necessary and lightly battered and deep fried. Any uncomfortable heat taken away by the creamy topping of cool fresh sea urchin, the sea sweetness accentuated by a little soy sauce. Gone too quickly...<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7dfaluzvqmo/UjPfNRNHSPI/AAAAAAAAD18/OKwDc02Or0E/s1600/IMG_1685.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="http://2.bp.blogspot.com/-7dfaluzvqmo/UjPfNRNHSPI/AAAAAAAAD18/OKwDc02Or0E/s400/IMG_1685.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Robatayaki ox tongue</td></tr>
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This was supposedly French. Whichever French ox it came from, it was pretty tender with a bite. Just lightly seasoned and grilled to perfection, good with a little wholegrain mustard, and cold sake if you get some.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Jr5IbN0BDUA/UjPfNmoR6zI/AAAAAAAAD2I/gngf3CbBq4s/s1600/IMG_1686.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="247" src="http://3.bp.blogspot.com/-Jr5IbN0BDUA/UjPfNmoR6zI/AAAAAAAAD2I/gngf3CbBq4s/s400/IMG_1686.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken meatball</td></tr>
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However, I didn't enjoy this as much since I too like my meatballs only lightly seasoned and with enough crunch from the cartilage they infused it with. This one was distracting with hints of ginger and garlic. Not overwhelming but obvious enough for it to be distracting.<br />
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<tr><td class="tr-caption" style="text-align: center;">Seasonal claypot rice</td></tr>
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This was by far my favorite dish of the evening. And we had to wait a good 45 minutes for this. Thank goodness for free Wifi.<br />
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Claypot rice cooked to perfection with sea urchin, crab meat and egg white, laced with fresh chopped scallions. And bonus? More fresh sea urchin.<br />
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The result? A sea-tasty bowl of well formed rice with a little crunch from the slightly charred bits of rice nearest the base of the claypot. Rice was high quality and well cooked to be separate and distinct - an important factor for me. Mouthfuls of varied textures and tastes, all different depending on what you pick up with your spoon. So good I doggy-bagged the leftovers and had it 2 days later. It was still good. <br />
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<tr><td class="tr-caption" style="text-align: center;">Dessert</td></tr>
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They had an interesting array of Western style desserts rather than the usual Japanese offerings, probably because it is the same pastry kitchen as Wagyu Takumi, the French-Japanese restaurant member of the same group. We selected swiss rolls topped with different berries. Use of good ingredients here ensured the result was a lightly sweet end to a decent dinner. <br />
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While prices aren't low, the plus is a comfortable and quiet dining experience away from the world of Suzie Wong that is not far away. A big bonus in an overcrowded Hong Kong these days.<br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i><span class="Apple-style-span" style="line-height: 16px;"></span></i></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Shop 3-7, G/F The Oakhill, </i></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>32-38 Cross Lane</i></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Wanchai</i></span></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i><span class="Apple-style-span" style="line-height: 16px;">Tel: +852-25741118</span></i></span><span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: 16px;"></span><br />
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</span>Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-9823844438510934372013-09-01T16:16:00.000+08:002013-09-02T12:39:50.095+08:00Bangkok - Enoteca ItalianaBangkok's culinary haven status extends beyond Thai food, and it is in this bustling city where I have had some of my best Italian meals in the region. For some reason, and there is probably a good one, the kitchens there can really churn out some world class renditions of Italian goodness.<br />
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The restaurant is not a big one but it is set in a really lovely garden with floor to ceiling glass so the feel to it is dramatically different if you have lunch or dinner, and add to that the permutations of dry or wet weather, sunny or overcast. And because it is tucked well away in a soi (Thai for lane) of a soi, it may not be easy for the visitor to find so make sure you have a good driver, as we did.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VmmBBPweQwU/UiLo3UxDwZI/AAAAAAAAD0s/amCw1TyWinA/s1600/IMG_1781.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-VmmBBPweQwU/UiLo3UxDwZI/AAAAAAAAD0s/amCw1TyWinA/s400/IMG_1781.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse Bouche</td></tr>
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The menu isn't big and there are specials but don't expect to have a lot of variety. They have some Italian staples but the menu is otherwise pretty innovative in turning some old favorites into modern eats. The amuse bouche certainly kicked us off very well. The dollop of chicken liver mousse sitting atop a polenta bed was given a real kick by a gelatinous balsamic vinegar blob, which packed a wow. <br />
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<tr><td class="tr-caption" style="text-align: center;">Black ink cappuccino</td></tr>
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There was nothing cappuccino like about this one and I was happier for it. It was in fact more like a Latte, if one were to continue in coffee speak, and a very good one at that. Rich and creamy given more substance by pureed potato, packed with lots of umami by squirts of black ink from the squid, then given a slight chew by little chunks of squid, allowing you to savor the concoction for that much longer. Our server was a little judgmental of me though, much to the laughter of the table <blush>. He made me succumbed to a half-portion on account of what I had ordered and my size. I hate to admit he was right. The result 3 weeks later is a pining rather than a love affair that was good while it lasted. I do want to go back...</blush><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SbQjbKxJ4Ek/UiLo8PTeJYI/AAAAAAAAD08/m6CQHmzea8s/s1600/IMG_1787.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="http://4.bp.blogspot.com/-SbQjbKxJ4Ek/UiLo8PTeJYI/AAAAAAAAD08/m6CQHmzea8s/s400/IMG_1787.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caprese</td></tr>
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Has to be one of the best Burattas I've had in my entire life. Full of texture but without detracting from the creaminess. And those tomatoes.. wow, those tomatoes. So sweet that it could be a mistaken identity - cherries? strawberries? Hmm... highlighted by flavored oils and then given a complete re-take by the anchovies on the other end. Just so much going on in the palate but in a good way. Brings new meaning to working up an appetite. Definitely some work out. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-F4qeN0CQLcE/UiLo-Mx14fI/AAAAAAAAD1E/eVwT5vEA1v8/s1600/IMG_1792.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="393" src="http://4.bp.blogspot.com/-F4qeN0CQLcE/UiLo-Mx14fI/AAAAAAAAD1E/eVwT5vEA1v8/s400/IMG_1792.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb raviolis</td></tr>
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After a good workout, you just want to sit back and be pampered. This very simple presentation of 6 thin but al dente ravioli pockets filled with shreds of lamb that had been braised for a while garnished with the gravy it had been cooked in were just that. Simple goodness. Fuss free and likely to be given a stamp of approval by any Italian grandmother.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jBL60RFGF4c/UiLo_oErdSI/AAAAAAAAD1M/Iu80tjlhAt0/s1600/IMG_1794.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-jBL60RFGF4c/UiLo_oErdSI/AAAAAAAAD1M/Iu80tjlhAt0/s400/IMG_1794.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate ice</td></tr>
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After a week of good eating, and almost giving up (hard to believe), I still wanted to end on a sweet high. I spied this on the menu and announced that anything with ice can't be all that rich. I was half right. This has got to be some of the best chocolate I've had in a while and it is RICH. But on top of a bed of crushed ice, this was easily downed and every spoonful was a little crunching with a sweet end. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Y8Oct6WbSEg/UiLpBQQq-kI/AAAAAAAAD1U/LklSWDNwIiw/s1600/IMG_1798.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Y8Oct6WbSEg/UiLpBQQq-kI/AAAAAAAAD1U/LklSWDNwIiw/s400/IMG_1798.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Petit fours</td></tr>
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There were definitely some oohs and ahs going on at our table and even our 2 vegetarian friends were converts by the end of the night. Perhaps the only dish that didn't seem to work was the monkfish, which J ordered. A spoonful I tried confirmed the verdict but aside from that slip up, all else was wonderful and just a great way to end a the work week. <br />
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<i><span class="Apple-style-span" style="font-size: x-small;">39 Sukumwit soi 27</span></i><br />
<i><span class="Apple-style-span" style="font-size: x-small;">North Klong Toey</span></i><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Wattana</span></i><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Tel: +66-2-22584386</span></i><br />
<br />Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com2tag:blogger.com,1999:blog-2190740495395355701.post-63910455854400351422013-08-24T14:56:00.000+08:002013-08-24T14:56:09.712+08:00Macau - one night at the Grand LisboaSo somebody had a last minute "bright" idea to spend a night in Macau to celebrate a birthday. Hmm... I'm not a huge fan of the ex-Portuguese enclave but ok there is some pretty decent F&B action there. Where would we stay though? <br />
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When I got news that it was going to be the Grand Lisboa, I thought to myself "oh boy, here we go...". Apart from being in the heart of the city, and not having to battle for the shortage of taxis in the city now teeming with visitors from its new motherland since 1999, the hotel is not the most pleasant to stay at unless you are a fan of wading through crowds taking photos in the public areas of the hotel, which are decked with some museum-worthy sculptures and other feng-shui pieces. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qJV9xCepntQ/UhhHXTDNXyI/AAAAAAAADyk/Np6R62VAh1U/s1600/IMG_1867.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-qJV9xCepntQ/UhhHXTDNXyI/AAAAAAAADyk/Np6R62VAh1U/s400/IMG_1867.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Casino</td></tr>
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Of course the crowds are also there to take their chance at being a tycoon, much to the happiness of the tycoon owner I'm sure. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mVIp35eMH4o/UhhIuWNbMtI/AAAAAAAADzA/m1pYI0X_Dy0/s1600/IMG_1872.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-mVIp35eMH4o/UhhIuWNbMtI/AAAAAAAADzA/m1pYI0X_Dy0/s400/IMG_1872.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Room with a view</td></tr>
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Checking in was a slightly painful affair since we strongly insisted on a non-smoking room and almost got "duped" into taking a "treated" room on a smoking floor. After all the haggling and a 45 minute wait, we got upgraded to a pretty decent room. A big win considering occupancy rates seemed high for Sunday afternoon. Rooms are styled in dark wood and while decent in size, had a pretty tight shower stall. But Hermes toiletries are a plus.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-O2TLC1Frxu8/UhhJqi6NLoI/AAAAAAAADzI/Y26RIfO6s9Q/s1600/IMG_1869.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-O2TLC1Frxu8/UhhJqi6NLoI/AAAAAAAADzI/Y26RIfO6s9Q/s400/IMG_1869.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">"Dan Dan" Noodles with Minced Pork and Peanuts Paste in Chilli Sauce<br />四川擔擔湯拉麵</span></span></td></tr>
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Since we had to wait for our room, we ventured to the Noodle and Congee Corner for a late lunch of Dan Dan noodles and pork pie. While the pie was pretty forgettable the Dan Dan noodles were actually very good, with al dente hand pulled noodles (which we would see from the open kitchen) in an addictive spicy and crunch peanut butter like soup that had the consistency of a thick sauce. Added to this some minced pork and fresh julienned cucumber made me think they did a cross over with Beijing's famous "Zha Jiang" noodles. <br />
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Dinner was a 10 minute walk from the hotel at <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 30px;">陶陶居海鮮火鍋酒家</span>. A re-decked but old world restaurant serving traditional Cantonese seafood dishes. Decent food but the MSG attack afterwards which lasted a night didn't seem worth it unless you are accustomed to or do not react to MSG.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sj0LPoYVuZw/UhhNoPLR6SI/AAAAAAAADzU/le5nJRIFcWc/s1600/IMG_1875.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-sj0LPoYVuZw/UhhNoPLR6SI/AAAAAAAADzU/le5nJRIFcWc/s400/IMG_1875.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Senado Square</td></tr>
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Even a walk around Senado Square afterwards nor dessert of Yee Shun's famous milk pudding did not take the pain away.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0cOvzR5rzJE/UhhOJc2LXyI/AAAAAAAADzc/1NRW-r0sG2k/s1600/IMG_1877.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-0cOvzR5rzJE/UhhOJc2LXyI/AAAAAAAADzc/1NRW-r0sG2k/s400/IMG_1877.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Water Crab Congee</td></tr>
</tbody></table>
The best cure to waking up to a hangover Chinese style is congee. And what better congee than the famous Macau specialty of fresh water crab congee for room service. It was surprisingly good value and yummy in taste. The crab had little meat but was flavorful enough to breathe life into the congee, which became almost the milky sea where the crab might have been swimming in not too long ago. The dough fritters were dense but fluffy, a combination hard to execute, and salted duck eggs made the meal complete with a yolky richness.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--nwIaKttBVw/UhhPZa90NoI/AAAAAAAADzo/VrI2EK6dHKg/s1600/IMG_1879.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/--nwIaKttBVw/UhhPZa90NoI/AAAAAAAADzo/VrI2EK6dHKg/s400/IMG_1879.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh French Beurre</td></tr>
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But no amount of breakfast was going to stop us from enjoying our hard-earned reservation at the 3-starred Robuchon au Dome, which we scored after a myriad of unsuccessful attempts via phone and a face-to-face "begging" session the night before. Service was impeccable from dealing with a difficult situation, and turning it into a win for both guest and restaurant. A rarity these days worth complimenting again. I should have remembered our manager's name but cannot but want to accord her with a big "thank you" again for making the experience memorable. The world class training at the restaurant extends to our servers who were not only polite but also as knowledgeable as they could be considering their backgrounds. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ceGVGxfewsA/UhhRBm4sdEI/AAAAAAAADz0/_eOdBfL2qa8/s1600/IMG_1884.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="396" src="http://4.bp.blogspot.com/-ceGVGxfewsA/UhhRBm4sdEI/AAAAAAAADz0/_eOdBfL2qa8/s400/IMG_1884.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse Bouche</td></tr>
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Of course, the food was definitely awesome and at very decent prices for lunch, it is no wonder that the restaurant is booked for months ahead. Our amuse bouche was a refreshing gazpacho over a creamy bufala base. The contrast in flavors made for an excellent tease on the palate before we started lunch proper.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rhaQmn3B4qU/UhhR_nPLJHI/AAAAAAAADz8/8lmdx_-GTTo/s1600/IMG_1882.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-rhaQmn3B4qU/UhhR_nPLJHI/AAAAAAAADz8/8lmdx_-GTTo/s400/IMG_1882.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread Basket</td></tr>
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It is easy to go overboard with a very good selection of breads, especially the brioche and bacon baguettes so pace yourself. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1JTosLgbT-U/UhhSZOXoglI/AAAAAAAAD0E/TOfLfHxk7ms/s1600/IMG_1885.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="http://3.bp.blogspot.com/-1JTosLgbT-U/UhhSZOXoglI/AAAAAAAAD0E/TOfLfHxk7ms/s400/IMG_1885.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French mussels in white wine and cream</td></tr>
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These have to be the best mussels I've had in any long or short term memory. The consistency in each mussel's sea-sweetness and even size was amazing. The deceptively light sauce served to enhance each shellfish. Served with a gold leaf and flower on the top, it has also got to be the prettiest way to serve this dish. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-P3MzPo30IWw/UhhTo1GABJI/AAAAAAAAD0Q/jEwv0HXcLYE/s1600/IMG_1890.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="253" src="http://3.bp.blogspot.com/-P3MzPo30IWw/UhhTo1GABJI/AAAAAAAAD0Q/jEwv0HXcLYE/s400/IMG_1890.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Caramelized upper guinea fowl thigh with pan fried foie gras and marinated cherry</span></span></td></tr>
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My choice of the fowl, foie and cherries was also perfection in execution. What could have otherwise been a rich dish was appropriate for lunch by the clever use of cherries. Unlike other berries which can be too tart, the freshly sweet fruit made bolder by its marinade complimented the fowl and creamy foie well. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-2gaTdMbqj1c/UhhU1VJ12LI/AAAAAAAAD0c/WK_bZ-hmAYE/s1600/IMG_1894.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-2gaTdMbqj1c/UhhU1VJ12LI/AAAAAAAAD0c/WK_bZ-hmAYE/s400/IMG_1894.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert Trolley</td></tr>
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No French meal is complete without dessert and I was happy to see they still use the trolley here. Needless to say, there was a lot of good choices, and what was outstanding was the Cherry Cheese Tart and the Napolean. Just a perfect sweet finish with a shot of Espresso.<br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 30px;"><br /></span></span>
If you can leave aside a rough ride from the ferry terminal, and battling the crowds who can get rowdy, the one-night staycation at the Grand Lisboa wasn't too miserable. Especially since the F&B within the hotel more than makes up for everything else. I might just brave it again if I scored another reservation at the Robuchon au Dome.<br />
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<tr valign="top"><td class="text11" style="line-height: 18px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Avenida de Lisboa<br />Macau</i></span></td></tr>
<tr valign="top"><td class="text11" style="line-height: 18px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Tel: +853-28283838</i></span></td><td class="text11" style="color: #2b271d; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px; text-align: left;"><br /></td><td class="text11" style="color: #2b271d; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px; text-align: left;"><br /></td></tr>
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<br />Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-69497403813143673122013-08-18T16:54:00.002+08:002013-08-18T16:56:23.835+08:00Bangkok - Issaya Siamese Club<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9ZyNP_2KtFg/UhB79OWolHI/AAAAAAAADwM/9RJl_q7k1KE/s1600/IMG_1739.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-9ZyNP_2KtFg/UhB79OWolHI/AAAAAAAADwM/9RJl_q7k1KE/s400/IMG_1739.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Garden</td></tr>
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With the rapid urbanization of cities, especially in populous Asia, it is a sweet rarity to be able to enjoy dining in places like the Issaya Siamese Club. Set in a 1920s villa, stepping in through the gates and onto the walkway leading up to the beautiful black-and-white structure transports you back in time where there was little else to worry about except the one telex you got earlier in the afternoon instead of the 200 emails in your inbox.. and the things to be done about that one telex had to wait till the post office opened for business the next day, instead of having to get on 2 conference calls and do recap emails later the same night after dinner. <br />
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Times have changed drastically but at Issaya, you can almost feel the time machine had been set for 1925 and is going to stay there on that chillaxing pace, till you finish an enjoyable dinner with good mates.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-2bJVqM8lnqU/UhB8DhVq-9I/AAAAAAAADwU/-DqrH1TF3LQ/s1600/IMG_1722.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-2bJVqM8lnqU/UhB8DhVq-9I/AAAAAAAADwU/-DqrH1TF3LQ/s400/IMG_1722.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The table is set</td></tr>
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Decor is an all important part of making the time machine experience real and at Issaya, the ground floor dining area is a welcoming room of bold colors that miraculously come together . The lush garden on the outside is a lovely setting to look at through the big square windows.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-mP6p4B2AYCQ/UhB8EhKz32I/AAAAAAAADwc/Z9rXi7N1cVE/s1600/IMG_1724.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="328" src="http://2.bp.blogspot.com/-mP6p4B2AYCQ/UhB8EhKz32I/AAAAAAAADwc/Z9rXi7N1cVE/s400/IMG_1724.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bar</td></tr>
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Smiling faces at the bar serve to open up your imagination as you cruise the menu for the concoctions these wizards can whip up for you.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9m-r87_iYPY/UhB8HhO_umI/AAAAAAAADwk/iN_MNivwOSY/s1600/IMG_1727.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-9m-r87_iYPY/UhB8HhO_umI/AAAAAAAADwk/iN_MNivwOSY/s400/IMG_1727.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Club grown produce</td></tr>
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As you step outback, varieties of plants are grown and harvested onto Ian Kittichai's creations.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--TYG_sx41rY/UhB8J_6pMXI/AAAAAAAADws/fkztN1AC1sM/s1600/IMG_1733.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/--TYG_sx41rY/UhB8J_6pMXI/AAAAAAAADws/fkztN1AC1sM/s400/IMG_1733.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Private dining</td></tr>
</tbody></table>
The upper level of the villa can be reserved for private parties. A beautiful setting sure to impress guests.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-kjevkw83zV4/UhB8NgcLqrI/AAAAAAAADw0/gSkA8y0r7Z8/s1600/IMG_1737.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-kjevkw83zV4/UhB8NgcLqrI/AAAAAAAADw0/gSkA8y0r7Z8/s400/IMG_1737.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TV area</td></tr>
</tbody></table>
When not dining, you can even "watch TV" in the living area, although no one stopped to test if the TV still works in 2013.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-0xdX0xpk0n4/UhB8QMnsFAI/AAAAAAAADw8/xus7q_BykfM/s1600/IMG_1742.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-0xdX0xpk0n4/UhB8QMnsFAI/AAAAAAAADw8/xus7q_BykfM/s400/IMG_1742.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tangerine ice tea</td></tr>
</tbody></table>
After the grand tour, we sat down and had drinks while we pored over a pretty long and comprehensive menu. Nothing like a long ice-cold drink to beat the heat and humidity of the city. Instead of pondering over what to order, the 4 of us ultimately decided on splitting the 2 tasting menus since each menu required a minimum of 2 persons to execute.<br />
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Here are some highlights:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0yS4lY0OR4A/UhB8T0_-dhI/AAAAAAAADxE/daQxkGhnt4Q/s1600/IMG_1743.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-0yS4lY0OR4A/UhB8T0_-dhI/AAAAAAAADxE/daQxkGhnt4Q/s400/IMG_1743.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse Bouche</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qxhh7PrGhWo/UhB8WPhtnZI/AAAAAAAADxM/ZWODvMjG_5c/s1600/IMG_1748.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-qxhh7PrGhWo/UhB8WPhtnZI/AAAAAAAADxM/ZWODvMjG_5c/s400/IMG_1748.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana blossom and heart of palm salad, crispy shallots and roasted peanuts in a chili jam dressing</td></tr>
</tbody></table>
This is the much talked about salad by Ian K although I would have preferred a more delicate dressing. I love banana blossoms but feared that they were overpowered by everything else, which thankfully happened to be decent. I was almost tempted to ask for a second helping of banana blossoms just to balance the dish out.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GK3YR2vT58g/UhB8YCqw7nI/AAAAAAAADxU/7ROnymk6Wg0/s1600/IMG_1750.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-GK3YR2vT58g/UhB8YCqw7nI/AAAAAAAADxU/7ROnymk6Wg0/s400/IMG_1750.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled imported tender beef, fresh herbs, organic vegetables in a charred bird's eye chili vinaigrette</td></tr>
</tbody></table>
This was extremely well executed, with enough heat to stimulate but not to overwhelm. And the beef although quite a big piece for a mouthful, was so tender, that no effort was required to break it down, so you can still keep it elegant while savoring all of the components in one mouthful. Good news, we each get 2 mouthfuls each.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sAQE454pHBo/UhB8aFTSV_I/AAAAAAAADxc/EiEa5urKTq4/s1600/IMG_1749.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-sAQE454pHBo/UhB8aFTSV_I/AAAAAAAADxc/EiEa5urKTq4/s400/IMG_1749.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced rubbed pork baby back ribs glazed with Issaya house-blended chili paste</td></tr>
</tbody></table>
This didn't look like much when it was served despite the cute Japanese inspired stone stove it came on. As it heated up at the table, the aroma started to open up the senses, and biting into it, it was not reminiscent of anything Thai but was could be any piece of world class pork rib from any cuisine and of course, melt-in-your-mouth tender.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bv0RjvZ2IOI/UhB8fDGqCGI/AAAAAAAADxk/SrkBV17rTDQ/s1600/IMG_1755.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-bv0RjvZ2IOI/UhB8fDGqCGI/AAAAAAAADxk/SrkBV17rTDQ/s400/IMG_1755.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House made shellfish sausage with Hua Hin style seafood broth</td></tr>
</tbody></table>
Since we shared, I didn't get any shellfish sausage, but the broth was unbelievably tasty for the thinness of the consistency. Sea sweet but without the usual heat of a Tom Yum Goong, this was addictive and pretty in the use of paper as a serving device. My only complaint was that it couldn't contain more given its limited size..<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qBaaKDiXOkY/UhB8jVpVIyI/AAAAAAAADxs/6srHNIDso2M/s1600/IMG_1756.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-qBaaKDiXOkY/UhB8jVpVIyI/AAAAAAAADxs/6srHNIDso2M/s400/IMG_1756.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tamarind glazed crispy duck leg, pan-seared foie gras, sauteed red okra leaves and crushed cashew nuts</td></tr>
</tbody></table>
No doubt French-inspired and techniques unmistakably so, but it still fit right into the menu without confusing. Again well executed and despite the heaviness of the ingredients, did not wear us down at all. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_JwRFWb5V5Q/UhB8lSaH9CI/AAAAAAAADx0/UfCr6GR4G70/s1600/IMG_1757.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-_JwRFWb5V5Q/UhB8lSaH9CI/AAAAAAAADx0/UfCr6GR4G70/s400/IMG_1757.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grain fed Australian veal cheek simmered in house-blended spices, hand-pressed coconut milk, and kaffir lime leaves</td></tr>
</tbody></table>
This and the next were perfect for the rice fiend since you can go on forever eating rice if you had these 2 dishes. Again, a tender cut of veal that you can break down with your tongue and keeps the focus on the slightly spicy sauce made that much richer with drizzles of coconut milk.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-M5s3scPovVc/UhB8mxCYe7I/AAAAAAAADx8/F4eo-yF4_J8/s1600/IMG_1761.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="243" src="http://1.bp.blogspot.com/-M5s3scPovVc/UhB8mxCYe7I/AAAAAAAADx8/F4eo-yF4_J8/s400/IMG_1761.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boneless lamb shank simmered in Mussamun curry served with pickled cucumber</td></tr>
</tbody></table>
A little anomaly since the boneless lamb came bone-in. They might have meant it was fall-off-the-bone which was nothing but accurate. I actually liked the spices in this curry even more than the previous and can prove it based on the spoonfuls of rice I had with this one over the other.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-b92N4rzlFVU/UhB8ostNyqI/AAAAAAAADyE/ZSHxPTuzkEc/s1600/IMG_1762.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-b92N4rzlFVU/UhB8ostNyqI/AAAAAAAADyE/ZSHxPTuzkEc/s400/IMG_1762.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seasonal vegetables</td></tr>
</tbody></table>
Likely to have been plucked from the garden too. I would have liked less sauce with this one since the vegetables were so good since the slightly salty sauce distracted from the natural goodness of the vegetable (almost like flower buds) which I did not recognize.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-M6D5tvHw-t0/UhB8q4vbSXI/AAAAAAAADyM/oATXBHk5YEg/s1600/IMG_1760.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-M6D5tvHw-t0/UhB8q4vbSXI/AAAAAAAADyM/oATXBHk5YEg/s400/IMG_1760.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asian multigrains, Chiang Mai mushrooms, and garlic sprinkled with a mushroom-scented oil</td></tr>
</tbody></table>
An Asian play on a truffle risotto, just fluffier and lighter even though it was a little too well-oiled. Aromatic from the herbs and oil and if not for the amount of food already on the table, I would have had more.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-12sGWS5otBo/UhB8sPNr5vI/AAAAAAAADyU/dSs4iCD__dE/s1600/IMG_1768.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-12sGWS5otBo/UhB8sPNr5vI/AAAAAAAADyU/dSs4iCD__dE/s400/IMG_1768.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Desserts (bottom up) - Jasmine flower panna cotta, Sticky rice mochi filled with black coconut ice cream, and with fresh coconut, Saree cake (jackfruit semifreddo, Thai miso and mulberry sorbet), macaron</td></tr>
</tbody></table>
These were all very decent and the panna cotta and Saree cake were standouts for me in terms of creativity and in keeping with the Thai theme, despite the use of western techniques.<br />
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An awesome meal to remember for a while and definitely worthy of repeat visits. Word of caution, the tasting menus are more than generous so make sure you are hungry especially if you go for the more expensive one. Despite our hearty appetites, we ended up packing up leftovers which we passed to our happy drivers. Otherwise, the a-la-carte menu has most if not all of the items you might like from the tasting menus. <br />
<br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; line-height: 16px;"><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">4 Soi Sri Aksorn</span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; line-height: 16px;"><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Chua Ploeng Road</span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; line-height: 16px;"><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Sathorn, Bangkok</span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; line-height: 16px;"><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Tel: +66-</span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; line-height: 16px;"><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">2-672 9040/1</span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; line-height: 16px;"><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span></span>Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-67684972997020668522013-07-28T16:01:00.000+08:002013-07-28T16:08:21.645+08:00Hong Kong - Fatty Crab 肥蟹Malaysian inspired cuisine cooked up by a bunch of New Yorkers. Hmm.... I had to think about that one for a bit. I don't even eat Singapore/Malaysian food in Hong Kong since I get home quite a bit and don't get into crazy cravings. So would I take the chance of a no-reservations place on a Friday night in Central for Malaysian food literally cooked up by New Yorkers (I didn't spot an Asian from the sliver opening of the kitchen door closest to our table). Seriously.<br />
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No one spoke Chinese in the joint. I don't even think they spoke English. It was as Nu Yawk as the Statue of Liberty. And it was Greenwich village vibe cool. Good music and a wide array of fun cocktails. They can do mock on request. Definitely noisy and the acoustics amplified it.<br />
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And the food?<br />
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Like a lot of places these days which tout sharing so everyone gets a taste of everything, we were advised on picking from the different sections in the menu - raw, skinny and fatty. They also have sides like in good ole fashioned America. Since there were only 2 of us, we skipped to the chase and and had 3 fattys! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--ZtEBtIxE1I/UfTHRVFXnHI/AAAAAAAADvo/IbeOSNxBXY4/s1600/IMG_1607.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/--ZtEBtIxE1I/UfTHRVFXnHI/AAAAAAAADvo/IbeOSNxBXY4/s400/IMG_1607.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;">Watermelon Pickle and Crispy Pork</span></span></span></td></tr>
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This was as good a pork as you can get anywhere, even in Hong Kong, where pork is the territory's meat of choice. Pork is very much in our blood and we can have it in several courses of a meal. But I digress. This was perfectly crisp on the outside so it envelopes a melt-in-the-mouth combo of fat and flesh. The watermelon was split into 2 categories. The red sweet and juicy part we are all used to consuming especially in the thick of summer. Then they pickled the pale green section between the red and the skin. With a really really tart dressing reminiscent of the pickle dishes which many old school Chinese restaurants still serve, only much tarter. There was also a lot of herb varieties over the top which reminded me of many-a-dish in Vietnam where herbs are the order of the day. Nice, fresh and light for something from the Fatty section, but personally, I could do with just the out-of-the-world pork and fresh watermelon cubes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-IOfaoJ7H2kU/UfTHThbAVRI/AAAAAAAADv8/1nIm4Ua4DLc/s1600/IMG_1608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="http://4.bp.blogspot.com/-IOfaoJ7H2kU/UfTHThbAVRI/AAAAAAAADv8/1nIm4Ua4DLc/s400/IMG_1608.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nasi Lemak</td></tr>
</tbody></table>
This was a 50/50 order since there isn't much you can do to justify badly executed nasi lemak. But you know what? It was good it its own right. Not quite what you're used to on the streets of KL or even from a hawker center in Singapore, but this was nasi lemak at a finer level. The piece de resistance was a very good piece of curry chicken leg which took center stage. This dish could have been called curry chicken rice and still be great. A slow poached egg when broken, added to the richness of the gravy. Bliss. Snags? Sambal had too much heat and not sweet enough. I would also have like a lot more ikan bilis but that's just me.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-AKlEsO4UQT4/UfTHT0Put5I/AAAAAAAADwA/uW6cM8P7szo/s1600/IMG_1609.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-AKlEsO4UQT4/UfTHT0Put5I/AAAAAAAADwA/uW6cM8P7szo/s400/IMG_1609.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chilli Crab</td></tr>
</tbody></table>
This scored points with me for the use of Dungeness crab, which I love. And surprisingly, a really good Pullman toast which had chew to it. The gravy was not the kind I'm used to although it went well with the toast. This was not the eggy gravy with a tomato base but rather had a lot more sambal in the base and more pungent. Wasn't bad though.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-gs_xLAU8keg/UfTHTtZl5sI/AAAAAAAADv4/0067kWMNx7o/s1600/IMG_1610.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="393" src="http://4.bp.blogspot.com/-gs_xLAU8keg/UfTHTtZl5sI/AAAAAAAADv4/0067kWMNx7o/s400/IMG_1610.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut Butter kinda dessert</td></tr>
</tbody></table>
Perhaps the one disappointment was dessert. We should have stuck on theme but got distracted as we would by anything with peanut butter in it. Well, this dish probably suffered more from the choice of a jam jar as a serving platform since it was hard to get a little bit of everything making every spoonful messy and one-dimensional. I also dislike whipped cream so it made it worse. On a flatter dish, this would have been way more enjoyable.<br />
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Overall, lotsa fun and good quality food (just don't think of it as a Malaysian experience). It's a theme restaurant for crying out loud. And you do have to, to be heard over the noise, and to get past the only broken link in communication who stands out front waiting to receive guests. Her aside, it's good service all round without the service charge. Yes, tipping is "discretionary" (just like in America).<br />
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>11-13 Old Bailey Rd.<br />Central District, Hong Kong<br />Tel: +852-25212033</i></span></span><br />
<br />Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-65815271720421520462013-07-21T15:32:00.000+08:002013-07-22T16:36:40.849+08:00Singapore - Toots Brasserie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-vhYp8-AxHJ8/Uet-2jRld8I/AAAAAAAADuU/NL63k00jrsE/s1600/sultan-jazz-club-482x298.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="246" src="http://2.bp.blogspot.com/-vhYp8-AxHJ8/Uet-2jRld8I/AAAAAAAADuU/NL63k00jrsE/s400/sultan-jazz-club-482x298.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Sultan by night (picture courtesy of Time Out Singapore)</td></tr>
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Casual French in a colonial setting. The ambience and location already is quite a stunner already. <br />
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The Sultan Hotel, a 4-star boutique hotel in the midst of Kampong Glam, is converted from a row of shophouses dating back to the good ole days with black and white interiors. Glam is named for the species of trees (a Malay word) and not the hip factor this area is increasingly being associated with.<br />
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<tr><td class="tr-caption" style="text-align: center;">Freshly baked baguette</td></tr>
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Just into its 3rd month of operation, Toots is helmed in the kitchen by Jason Wong - a purported 14 year veteran who is ex-Au Petit Salut. While he doesn't quite promise to deliver the country to you, he does at least give a very good value slice of French cuisine in a lovely setting away from the bustle of CBD Singapore.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fig salad</td></tr>
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A lovely fig and warm blue cheese "fondue" dressing salad kickstarts our set lunch off on the right note. Fresh and sweet figs, contrasted by a rich and pungent dressing, and contrasted with crisp Parmesan chips and crunch salad leaves.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pork Terrine</td></tr>
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The alternative starter of pork and vegetable terrine was also surprisingly decent, served with black mushrooms, carrots and a ravigote vinaigrette. <br />
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<tr><td class="tr-caption" style="text-align: center;">Entrecote</td></tr>
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A classic test of any establishment claiming to be a bistro or brasserie. My main of steak and frites topped off with an herb butter was a pretty good cut (said to be from "Nippon" 150 day Black Angus) for the price and well executed to be the medium steak I wanted. Enjoyable but just a tad big for lunch in the tropics. Fries were also crisp (in fact just a little too crisp for me).<br />
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<tr><td class="tr-caption" style="text-align: center;">Hachis Parmentier</td></tr>
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The alternative main of braised ox tail served under a bed of gratin-ed mash was also good. Well braised and tender, it was easy on the palate since little chewing was needed to bring out the flavors. <br />
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<tr><td class="tr-caption" style="text-align: center;">Profiteroles au Chocolat</td></tr>
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Well baked Choux pastry with ice cream is always a winner and this was pretty good with a dark chocolate sauce and roasted almonds. Good that it was also one mouthful per profiterole so you get a bit of everything in one heavenly mouthful.<br />
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<tr><td class="tr-caption" style="text-align: center;">Poire Belle-Helene</td></tr>
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Presentation here was the least exciting since they forgot the ice cream and chocolate sauce. But since we were in a hurry we just enjoyed the well poached pears on their own. <br />
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Service was definitely patchy and staff untrained despite the apologetic smiles. Jason himself had to come out to introduce the specials and menu, so we got to see and talk to him for a little bit but there was definitely a fluster given they had a decent crowd for lunch. Hopefully that part of the operation doesn't derail a fine concept of value French, something that's becoming a rarity in increasingly-expensive Singapore. <br />
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<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">101 Jalan Sultan</span></i><br />
<i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">The Sultan Singapore</span></i><br />
<span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;"><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">+65 6292 0740</span></i></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"><br /></span>
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 11px; line-height: 14px;"><br /></span></span>Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com2tag:blogger.com,1999:blog-2190740495395355701.post-89178832519790483422013-07-14T17:13:00.000+08:002013-07-22T17:02:54.231+08:00Hong Kong - Sushi Toku 壽司德More than 2 years after I first discovered this place, I finally made it back for dinner - something I had planned to do so since that declaration in <a href="http://edeats.blogspot.hk/2011/02/hong-kong-sushi-toku.html">2011</a>. Since it had been a while and it was our first time for dinner, I was advised against Omakase and instead we picked items off the Specials menu. A semi-work dinner meant I was less than able to remember names of fishies but from the selections, it was only slightly off the beaten track and mostly featured things we would have eaten before. <br />
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Starting off with a "carpaccio" of a "left-mouthed" fish. Well, at least it's what the Chinese call them. Although they had left and right, I was told left was right and so that's what we ended up with. Sweet with a subtle crunch and almost a default to start with these days, it's excellent in summer with the tart ponzu soy it's served with.<br />
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Then a lightly torched pice of Kinmedai and cockles. Although the species of cockle was supposed to be very seasonal, I wasn't that blown away. I still like the red, raw and bloody type best..<br />
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A crowd favorite - chopped mackeral with scallions and what was a really fragrant and sweeter version of lemongrass. Excellent with K's choice of Sake.<br />
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The cooked courses were very enjoyable despite the lack of choice since several things weren't available anymore. A notable miss was the tempura of fresh figs which I must go back for. The grilled eggplant with sweet miso wasn't bad though since it was still firm and not overly mushy. Great way to eat this vegetable... or is it a fruit?<br />
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The sweet river fish or Ayu is an absolute seasonal fave with sweet and soft cottony flesh. In bed sheet terms this would be no less than 500 threadcount. Just lightly salted and grilled so you enjoy its natural goodness. Accompaniments are strictly that and quite unnecessary.<br />
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This was the winner of the evening. Good grade beef from Saga served on a hotplate and left to cook table side. Capturing photos meant I left it to cook a tad longer than I would have liked but it was still melt-in-your-mouth goodness. Amazing stuff.<br />
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After the beef, this very good fish tempura unfortunately paled in comparison (only in wow factor) and I was too distracted to even remember the name of the fish. My bad. <br />
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To end, an Uni laden piece of sushi and sweet egg roll omelette. The Uni was from Hokkaido and supremely sweet. The Tamago was K's request although I had warned him that after my experiences at <a href="http://edeats.blogspot.hk/2012/01/hong-kong-sushi-ta-ke.html">Sushi TaKe</a> and <a href="http://edeats.blogspot.hk/2013/03/hong-kong-sushi-sase.html">Sushi Sase</a> , it would be hard to beat those. I was unfortunately right. <br />
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Notwithstanding, we were pretty pleased with the evening's experience and the place does have enough credibility to compete with <a href="http://edeats.blogspot.hk/2011/05/hong-kong-kenjo.htmlSuhi%20Kenjo">Sushi Kenjo</a> and <a href="http://edeats.blogspot.hk/2010/04/hong-kong-sushi-hiro.htmlSushi%20Hiro">Sushi Hiro</a> in the TST area. A definite add to the TST list in my book.<br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Shop B, 2/F, Cameron Plaza</i></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>23-25A Cameron Road</i></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Tsim Sha Tsui</i></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Tel: +852- <span class="Apple-style-span" style="line-height: 16px;">2301 3555</span></i></span><br />
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</span>Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com2tag:blogger.com,1999:blog-2190740495395355701.post-78119336921403552692013-07-07T17:28:00.002+08:002013-07-22T16:41:17.144+08:00Singapore - BacchanaliaBacchanalia - a derivative of Bacchus' (Greco-Roman wine god) parties, seemed an apt name for the location of the restaurant. Almost regal in the building which houses the openly secretive Freemasons, there is no real entrance except through a wooden door you enter only with the sole escort standing out-front.<br />
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Once in, the darker than usual ambience is almost expected, with heavy drapes, velvet chairs and a lot of dark wood, although the glass balls overhead throw us off. And then the choice of music makes it almost a lounge or club (whatever it is the hip and trendy call their watering holes these days).<br />
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Seating in the big velvet chairs is comfortable. The professionalism of the wait staff almost a surprise and the menu written to raise anticipation. We were advised to order for sharing as the offerings will come a little smaller than usual. So between the 2 of us, we got 3 starters, 3 mains and 2 desserts.<br />
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The menu was pretty innovative as far as things went. With innovation sometimes however, the win is having experimented rather than the result in itself. Most things fit within the range of "that wasn't too bad" to "mmmm.... enough said".<br />
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<tr><td class="tr-caption" style="text-align: center;">Cauliflower Gratin</td></tr>
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Out of the wondrous descriptions of many dishes on the menu, it would surprise many that for me, the starter of cauliflower gratin was the winner hands down. Deep fried cauliflower florets, white truffle and cheese foam, gremolata. When the bowl of whiter-than-white cream soup arrived in a white bowl, I almost sent the boring looking thing back but spoon in and you're cauliflower dreamin. One of the few rare moments where you regret the size of the portion. Should have just ordered 2 of these and forgo the Fennel and Tahitian Vanilla salad, which while fresh and light did little to inspire.<br />
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<tr><td class="tr-caption" style="text-align: center;">Hamachi Carambola</td></tr>
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The citrus cured Hamachi with pickled starfruit and garlic with freshly grated walnuts was a little more interesting in that none of the ingredients took center stage, especially considering the individually unique and pretty strong flavors of each. Notwithstanding, I couldn't really say it came together perfectly either and felt the punchline was missing. Pleasant enough though.<br />
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<tr><td class="tr-caption" style="text-align: center;">15 Hour Pork Belly</td></tr>
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In the mains section, my favorite was the perfectly executed crispy pork belly, with braised red cabbage, granny smith apples and giant capers. The chef has taken a traditionally rich and fatty dish and turned it into something you can eat for a long time. The pork was so perfectly done that both meat and fat were melt-in-your-mouth good, accentuated by a lightly crisp crackling. <br />
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<tr><td class="tr-caption" style="text-align: center;">Duck Confit</td></tr>
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This out-of-the-box duck confit was wrapped in spinach, with cucumber and corn, then served with a cucumber dashi in a Sake glass. It definitely had hints of the Orient and the Sino-French thing was a little confusing to me but it wasn't bad, just a tad salty. Nicely done though.<br />
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<tr><td class="tr-caption" style="text-align: center;">Prawn Risotto</td></tr>
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If anything was perfect about this, it was the perfectly poached garlic oiled prawn, especially since I don't really like prawns all that much. But I still came way unsure about the combination of compressed radicchio, strawberries and Burrata although I was able to enjoy each set of ingredients by themselves. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4USL52MIxRw/Udkw0SS1EgI/AAAAAAAADss/qa1Ecz3roHc/s1600/IMG_6400.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-4USL52MIxRw/Udkw0SS1EgI/AAAAAAAADss/qa1Ecz3roHc/s400/IMG_6400.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Japanese Momo Peach</td></tr>
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My favorite of the 2 desserts came from a base fruit I adore. J'adore Momo... <br />
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The poached peach en gelee was clever and enhanced the original fruit in almost its original form, and was so good that arguably did not need the peach and vanilla bavarois although I did enjoy the Jasmine silver needle ice cream. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VzbmlOVGtA0/Udkx0n5usZI/AAAAAAAADs8/i-kW_NLwelY/s1600/IMG_6397.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-VzbmlOVGtA0/Udkx0n5usZI/AAAAAAAADs8/i-kW_NLwelY/s400/IMG_6397.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Chocolate and Cherry Tart</td></tr>
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Although I was wild in anticipation about the other sweet ending, it did not live up to what I imagined it would be but at least it was Bambi-forest-like in its prettiness and made for eye candy. <br />
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Overall, a good testimonial to the chefs' pedigree from the Fat Duck, and certainly worth a visit to partake in their experiment of different flavors and textures from their diverse backgrounds.<br />
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<span class="Apple-style-span" style="font-size: x-small;"><i>23A Coleman Street</i></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>Tel: +65-65091453</i></span><br />
<br />Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-81834172087860052112013-05-12T16:54:00.000+08:002013-07-22T16:41:17.149+08:00Hong Kong - Ta Pantry<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-R4BB6zPdt8g/UY9KzeftQxI/AAAAAAAADps/7ddiKYsSsjY/s1600/IMG_6383.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-R4BB6zPdt8g/UY9KzeftQxI/AAAAAAAADps/7ddiKYsSsjY/s400/IMG_6383.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eastern Kowloon across the Easter Corridor</td></tr>
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In space-constrained Hong Kong, many of us do not have the luxury of hosting house parties with the same comfort and full dining settings that dining in a good-class restaurant can land you. Such is the reality of shoe-box Hong Kong, where real estate prices have been in the crazy realm for a long time, much to the chagrin of average Joe.</div>
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<a href="http://1.bp.blogspot.com/-v9a8mbNc0tM/UY9KyazuSqI/AAAAAAAADpk/cUSbLEhupKQ/s1600/IMG_6382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-v9a8mbNc0tM/UY9KyazuSqI/AAAAAAAADpk/cUSbLEhupKQ/s400/IMG_6382.JPG" width="400" /></a></div>
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Enter Ta Pantry's new location in North Point. In a really old (almost dilapidated looking) industrial building in North Point, where the vicinity has seen more garage workshops than eateries, Ta Pantry has decided to convert the space into spacious dining rooms, complete with long tables, a cozy demi-luxe finish, a cocktail balcony overlooking the skyline of eastern Kowloon, flanked by a hip cellar, literally.</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--PIm5xz7HTs/UY9N1fFNU3I/AAAAAAAADp4/4P9XDPGiVUY/s1600/IMG_1387.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/--PIm5xz7HTs/UY9N1fFNU3I/AAAAAAAADp4/4P9XDPGiVUY/s400/IMG_1387.jpg" width="357" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breads and condiments</td></tr>
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While taking in the views and the length of the room which sits up to 14, our small party of 4 made ourselves comfortable with bread and wine, to wind down after a long week. The day's rush meant no one remembered the wine and fortunately they had a limited but decent list to choose from. A good variety of breads meant I broke low carb rule yet again but hey, it was the weekend! Marinated olives and almonds were good with the chilled Burgundy we had.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2CFbXom59KQ/UY9N4OYiK0I/AAAAAAAADqA/bLCxHvLmLyE/s1600/IMG_1388.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-2CFbXom59KQ/UY9N4OYiK0I/AAAAAAAADqA/bLCxHvLmLyE/s400/IMG_1388.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse Bouche</td></tr>
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With bated breath, we sat down to dinner with the amuse bouche. Wasn't really amused by this cream corn on a baked fritter. The 48 month old Bellota was a little lost so as host, I got a little worried..<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-d2aLhFcrTz8/UY9N6Y_F6RI/AAAAAAAADqI/d9yDrk_LlbA/s1600/IMG_1390.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-d2aLhFcrTz8/UY9N6Y_F6RI/AAAAAAAADqI/d9yDrk_LlbA/s400/IMG_1390.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuna, Tuna, Tuna</td></tr>
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No prizes for guessing what was in this first course. 3 different takes on raw tuna, this turned heads after the amuse bouche. Phew. We were advised to eat left to right or if you look at this photo from back to front. The first being a layered mille feuille of fresh tuna and cucumber with a light miso. Appetising start. The second which was diced with a sweet soy was a nice contrast to the first and really tasty. I didn't mind the sweetness of the soy at all. Culminating with minced tuna and black truffle on sushi rice, this was my favorite of the 3 with the combination of flavors working well together. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4u6RN-VWcxw/UY9N-MW3UVI/AAAAAAAADqQ/755iZsrnBuU/s1600/IMG_6379.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-4u6RN-VWcxw/UY9N-MW3UVI/AAAAAAAADqQ/755iZsrnBuU/s400/IMG_6379.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foie Gras Tamago Custard</td></tr>
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A nice take on the classic chawanmushi, this was given dimension by the foie gras foam and sauteed mushrooms over the top and given slight crunch by traditional Chinese rice crispies. I wished there were nominal pieces of foie gras with the mushrooms, and should have asked about the extra order of $100 foie gras as I incorrectly assumed there were already some. Eaten all together this was a delightful combination of flavors but I ran out of condiments and the remaining custard was a tad bland afterwards and a little too firm compared with traditional steamed egg custards, making it a little bulky for the tummy.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-G_0Y9iTrzkY/UY9N_GmSGtI/AAAAAAAADqY/islw5ZyKT2U/s1600/IMG_6380.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-G_0Y9iTrzkY/UY9N_GmSGtI/AAAAAAAADqY/islw5ZyKT2U/s400/IMG_6380.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yuzu Miso Cod</td></tr>
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This was well executed although I couldn't really discern the yuzu or miso on the very good piece of cod, which was buttery and soft. The Daikon carpaccio and tomato coulis were a nice touch to neutralize the richness of this oily fish.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-7tEV_SS7N_4/UY9OAMleUKI/AAAAAAAADqg/RSpo0P8VRzc/s1600/IMG_1393.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/-7tEV_SS7N_4/UY9OAMleUKI/AAAAAAAADqg/RSpo0P8VRzc/s400/IMG_1393.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melting Onion Duck</td></tr>
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This was an extra order and pretty generous in portion that I couldn't finish. The minimum order was 4 portions so there wasn't a real sharing option since there were only 4 of us, but we lived a little. Nice Canto style roast duck breast that was tender sitting atop a bed of onion puree. To distract from the salty richness of the dish, there were eggplant fritters and minced duck on toast.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OnNkW0SWboQ/UY9OBuUrrGI/AAAAAAAADqo/cezjCELpbVw/s1600/IMG_1394.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://4.bp.blogspot.com/-OnNkW0SWboQ/UY9OBuUrrGI/AAAAAAAADqo/cezjCELpbVw/s400/IMG_1394.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uni Spaghetti</td></tr>
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What I liked about this dish was the fact that they blow torched the Uni, giving it a smoky finish you don't find with this increasingly popular dish in other places. My only diss about this was an uncanny sliminess from the Uni which was more apparent than ordinary, reminiscent of yam puree in traditional Japanese cooking which I'm not a real fan of. But loved this and given its richness, the 4 mouthful portion was just right.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ORJk3HUMzRg/UY9OCu1KzTI/AAAAAAAADqw/hbuX6ldyY34/s1600/IMG_1396.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ORJk3HUMzRg/UY9OCu1KzTI/AAAAAAAADqw/hbuX6ldyY34/s400/IMG_1396.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crepe in Tata's Favorite Way</td></tr>
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Dessert was simple and almost had a child-like innocence to it, with a simple crepe enfolding a spread of nutella, corn flakes and a scoop of green tea ice cream. Uncomplicated and a comfort finish. We were told the flower is edible but I didn't like it after a nibble. Tasted as synthetic as it looked.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-uOyCvQ9tY3M/UY9ODkDegTI/AAAAAAAADq4/uu-s1ldXUQE/s1600/IMG_1398.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-uOyCvQ9tY3M/UY9ODkDegTI/AAAAAAAADq4/uu-s1ldXUQE/s400/IMG_1398.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Petit fours</td></tr>
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Petit fours were 4 macarons but this was the least exciting of the entire night. Nothing like what we have been spoiled with after the advent of all these macaron patisseries opening up for business in the city. </div>
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Notwithstanding, it was a lovely night in a lovely setting. While the food isn't the best you can get for the price in this city, what you pay for is a nice experience to enjoy decent enough food with folks you either care to spend time with, impress or just want a little privacy with. I would go back just for that and of course, to try the 5 other menus. And did I mention the service would beat most other places hands down?</div>
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Check out also fellow foodie blogger @g4gary 's recent visit where his party had the <a href="http://g4gary.blogspot.hk/2013/04/hitting-right-tone-new-ta-pantry.html">Indochine menu</a> .</div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>5th floor, Block C, Sea View Estate</i></span></span><br />
<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>No. 8 Watson Road</i></span></span><br />
<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>North Point</i></span></span><br />
<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Hong Kong</i></span></span><br />
<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>+852 2521 8121</i></span></span><br />
<span class="Apple-style-span" style="color: #414141; line-height: 24px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i><br /></i></span></span>Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com2tag:blogger.com,1999:blog-2190740495395355701.post-37699883310549908082013-05-05T18:28:00.002+08:002013-07-22T16:41:17.130+08:00Bangkok - a little bit of this and thatI rarely mix work and pleasure on trips. Perhaps I am too self aware to know that it is hard for me to switch from work to play mode and vice versa so it's not fair on travel companions nor myself to try to do both. But Bangkok seemed easy enough, with enough distractions to keep everyone entertained without taking a toll on me. So we planned a do-nothing-much kinda weekend to well, do nothing, after a tough few work days.<br />
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I haven't been back to Bangkok since December 2010 and was eager to check out the dining scene, try a few new places, and otherwise just go with the flow. Since I was already checked into the Siam Kempinski for work, it was easy just to extend a couple nights rather than switch hotels, especially given its central location, right next to the big malls Siam Paragon, and Siam Center and right by the BTS Siam station. The scorching heat nearing 40 degrees celsius and awful traffic meant that BTS was our best travel companion. Plus, the few bad hats of taxi drivers who still try to nail you for a flat fee fare that would exceed what you are expected to pay if they would just use the meter.<br />
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Bangkok has really evolved into a real metropolis and with that, the people seemed to have unfortunately taken the city abrasiveness prevalent in a lot of other cities. What used to be the land of smiles is now more appropriately the land of scowls, perhaps with the advent of stress and other negatives of being in a big bad city.<br />
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Fortunately, the food is still very good and very good value. This was probably the first time that I had not done any repeats and was glad for it since that meant an extra opportunity to try some new options.<br />
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Despite the youth of the concierge at the Kempinski, I wasn't too impressed by 2 recommendations to try Baan Khun Mae. Without having done research, I asked for something near the hotel which was akin to Bann Kanitha. Baan Khun Mae is not that kind of place. While it was extremely good value for what they had, it was pretty ordinary grub you can get back in Hong Kong (Kowloon City would give it a good run for its money). But the other recommendation of Taling Pling, which is right inside the Siam Paragon mall, was a better option. Slightly modernized (to be expected for a mid-range chain) it was surprisingly decent.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-aoJ4aFlHOsg/UYYfO1EPZWI/AAAAAAAADnA/mNL4s0opUAs/s1600/IMG_1232.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="http://2.bp.blogspot.com/-aoJ4aFlHOsg/UYYfO1EPZWI/AAAAAAAADnA/mNL4s0opUAs/s400/IMG_1232.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Catfish and Mango Salad</td></tr>
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Deep fried chunks of catfish flesh tossed with crunchy julienned green mangoes in a fish sauce and lime dressing is always a winning start. Thai salads have a sadistic edge to them, with the salty and sour leave you craving for more and the heat stung tongue and lips unable to curb the need to consume even more. Vicious cycle.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-z6JDjP7yhu8/UYYfSdG4o3I/AAAAAAAADnI/9TSP8Zr1x70/s1600/IMG_1233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-z6JDjP7yhu8/UYYfSdG4o3I/AAAAAAAADnI/9TSP8Zr1x70/s400/IMG_1233.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crab Meat Curry</td></tr>
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Loved that we didn't have to peel a crab considering the late hour we were having dinner and how famished we were. Chunks of crab meat were instant gratification and the use of the green vegetable in the curry were a great way to pick up even more of the sauce. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Bs_3GqJdrKY/UYYfUV2YF6I/AAAAAAAADnQ/TcGdcz0UIBE/s1600/IMG_1235.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-Bs_3GqJdrKY/UYYfUV2YF6I/AAAAAAAADnQ/TcGdcz0UIBE/s400/IMG_1235.jpg" width="325" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelised Bananas and Coconut Ice Cream</td></tr>
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This doesn't look Thai to the eye but is quintessentially Thai in ingredients with a very fragrant and sweet ball of fresh coconut ice cream adorned with the little stumpy yellow bananas Thailand is famous for. <br />
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With list after list making up the foodie universe these days, it was both apt and convenient to have dinner at Sra Bua, which is right inside the Kempinski. Sra Bua made No. 29 of Asia's 50 Best in 2013 and is set in a beautiful room with high ceilings, solid wood furniture and a water feature in the middle. Very tranquil in feel even if filled with diners and I loved the fact that there is a lot of space. A great place to entertain and offer up modern molecular Thai food prepared by non-Thais. Visually stunning and captures the essence of traditional Thai tastes although I did find the food just a tad salty (something I found on this trip in general but hadn't noticed before).<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-fIiELtGE2kE/UYYi5JkeLsI/AAAAAAAADng/KMtOvl10lOY/s1600/IMG_1241.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://4.bp.blogspot.com/-fIiELtGE2kE/UYYi5JkeLsI/AAAAAAAADng/KMtOvl10lOY/s400/IMG_1241.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mackeral Salad</td></tr>
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The use of a smoked mackeral in a traditional Thai salad was interesting but a welcome change. The smokiness did not overwhelm and did well to complement the fresh herbs and a typically piquant dressing made from the usual fish sauce, lime and chillies. My dining companions not used to spicy food couldn't down this, however. Shame.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-I5Dc1gnhRuE/UYYi69w1i6I/AAAAAAAADno/jWFis8fdkQY/s1600/IMG_1243.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://4.bp.blogspot.com/-I5Dc1gnhRuE/UYYi69w1i6I/AAAAAAAADno/jWFis8fdkQY/s400/IMG_1243.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster with Frozen Red Curry</td></tr>
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This was an interesting one in that it was a traditional hot dish served up cold. Chilled lobster chunks interspersed with grapes and avocado were fresh accompanied by a scoop of red curry ice cream under the foam. This was served with liquid nitrogen poured into the base plate to create a mystique trail of smoke but beyond that, I couldn't say I was wowed. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-74q9CAhXkt4/UYYi8M72U9I/AAAAAAAADnw/BNOjnooHyA0/s1600/IMG_1246.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-74q9CAhXkt4/UYYi8M72U9I/AAAAAAAADnw/BNOjnooHyA0/s400/IMG_1246.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Quail in a Tom Kha Gai</td></tr>
</tbody></table>
This was very well done and easily my favorite savory dish of the night. Perfectly roasted quail with a crisp exterior and pink center, with the very tasty tom kha gai poured in tableside. This was awesome with the steamed jasmine rice served alongside and you could just eat this all night.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9lmYWpAkFD8/UYYi9o4aS5I/AAAAAAAADn4/fzQIQuVU3Ug/s1600/IMG_1248.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://4.bp.blogspot.com/-9lmYWpAkFD8/UYYi9o4aS5I/AAAAAAAADn4/fzQIQuVU3Ug/s400/IMG_1248.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana cake with Salted Ice Cream and Toasted Almonds</td></tr>
</tbody></table>
One of the best desserts I've had. Soft and moist banana cake served with fresh and dried coconut and toasted almonds and balanced by a salty ice cream. The salt ice cream was a little radical since it wasn't contrasted with anything sweet in it, but did enough to complement the rest of the dish. Don't try it alone though.<br />
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Inspired by the experience at Sra Bua, and having had varying experiences of Thai food after that, I was craving something non-Thai but different from the usual Italian which Bangkok is famous for. Little Beast provided just that something homey but with an edge to leave you wanting more.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Z6cP4FktLDk/UYYmzV1081I/AAAAAAAADoI/NKxh55nWLn0/s1600/IMG_1274.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://4.bp.blogspot.com/-Z6cP4FktLDk/UYYmzV1081I/AAAAAAAADoI/NKxh55nWLn0/s400/IMG_1274.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus and Watercress salad</td></tr>
</tbody></table>
Something which sounded so ordinary was made special with a lemon dressing that was tart enough to entice but not to scare and balanced so well with the fresh shavings of Parmesan. A very welcome way to eat your greens so your momma would be proud.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4TWz3YVoQa0/UYYm2sr3HeI/AAAAAAAADoQ/5d4gIYAzCr4/s1600/IMG_1279.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-4TWz3YVoQa0/UYYm2sr3HeI/AAAAAAAADoQ/5d4gIYAzCr4/s400/IMG_1279.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raisin and Pistachio Pork Sausage</td></tr>
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Home-made and oh-so-good. None of that over-sodiumed stuff you buy home from the deli but good ratios of lean and fat given a little nutty crunch and sweet plump raisins. Good even on its own without gherkins.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wvId2m9uhY0/UYYm4rzyEPI/AAAAAAAADoY/4Y0z6Tgp0Lw/s1600/IMG_1281.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-wvId2m9uhY0/UYYm4rzyEPI/AAAAAAAADoY/4Y0z6Tgp0Lw/s400/IMG_1281.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">15-hour Lamb Shoulder</td></tr>
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Execution at its best. Shoulder was tender and even had a acceptable gaminess that even non-lamb eaters can get used to. The use of a ginger carrot coulis made it reminiscent of an Indian dish from long ago but without being overpowering. The warm barley provided a carb fullness that wasn't uncomfortable. The green and mushroom salad didn't do too much else to accentuate but perhaps when you got sick of eating ginger carrots and lamb, it was a nice reprieve although quite unnecessary given the quality of the dish overall.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-eNVCv4L4wLc/UYYm62wohsI/AAAAAAAADog/OrUKJK6JVe0/s1600/IMG_1284.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-eNVCv4L4wLc/UYYm62wohsI/AAAAAAAADog/OrUKJK6JVe0/s400/IMG_1284.jpg" width="316" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fig bread pudding</td></tr>
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I can never resist fresh figs and so this was a no-brainer of a choice despite a 25 minute wait, which was well worth it considering the excellent quality of the bread - chewy yet soft with enough custard to keep it moist. Wondrous.<br />
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And so when it came to the last meal of the trip, we were determined to end on a high. It was back to Thai but not the kind we are used to and can easily get back home. Issan Thai, which is North East of the capital, is not a cuisine readily available outside of Thailand. Typically the spice factor is turned up and there is less use of coconut, and even the staple is not long grain Jasmine but sticky rice. It comes across as a little more Chinese in influence and has influenced cuisines of neighbors such as Laos and Cambodia.<br />
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Suppaniga boasts northeastern influence from the owner's grandmother's roots in Trad and Chantaburi provinces with hints of Issan. Everything is simple and has a homey feel to it. But the complexities are discernible and you can taste the hours of days gone by spent by gramma in the kitchen. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-MnSvR1n0HMs/UYYr--bsshI/AAAAAAAADow/EpE3PKDRAbI/s1600/IMG_1297.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-MnSvR1n0HMs/UYYr--bsshI/AAAAAAAADow/EpE3PKDRAbI/s400/IMG_1297.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watermelon Mojito</td></tr>
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Even drinks are simple but good. Crushed mint in a tall glass of watermelon juice is just the thing for Bangkok in April. Wished I had this from day 1 of the trip given the ulcers I have amassed from excessive heat in the body system.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Q-dj3bH76hQ/UYYsApOgX_I/AAAAAAAADo4/LgNafQQX6sQ/s1600/IMG_1298.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://4.bp.blogspot.com/-Q-dj3bH76hQ/UYYsApOgX_I/AAAAAAAADo4/LgNafQQX6sQ/s400/IMG_1298.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moo Cha Muang</td></tr>
</tbody></table>
An out-of-this-world spicy curry made with a tender cut of pork and tree leaves (cha muang). We are told this is rarely available these days and were lucky to have had the opportunity to try this. I really like the use of leaves in curry and don't know why more people don't use it. For those cutting down on carbs, leaves are a great way to alleviate the urge to reach for the bowl of rice to mop everything up. It's not a one-for-one swap but is a pretty good substitute especially since it's good for you.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WPXqXzd0PBM/UYYsCFUHHCI/AAAAAAAADpA/3pQ7MAA-Uv4/s1600/IMG_1299.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-WPXqXzd0PBM/UYYsCFUHHCI/AAAAAAAADpA/3pQ7MAA-Uv4/s400/IMG_1299.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ka Lum Tod Nam Pla</td></tr>
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I was taken aback when our friendly and knowledgeable server recommended this. It looked every bit as bland as the picture in the menu and paled in appearance to other vegetable dishes. But we understood why when he explained the use of a special fish sauce from Gramma's Trad province. It was fragrant and tasty without being salty. The big cabbage leaves were a little unwieldy and extremely crunchy since it was barely cooked but were a good platform to showcase the fish sauce given its natural sweetness. My only complaint is that they should probably have chopped them down to more manageable sizes. But you know what, leave Ms Manners aside and you'll be ok.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-zK_XqG973HY/UYYsGBdlm6I/AAAAAAAADpI/AomclsFLcUU/s1600/IMG_1301.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-zK_XqG973HY/UYYsGBdlm6I/AAAAAAAADpI/AomclsFLcUU/s400/IMG_1301.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pu Jah</td></tr>
</tbody></table>
A tasty blend of crab and pork minced and steamed in its shell. Fooled by its size, this was actually substantial in the tummy. Pleasant with the Sriracha but not a wow in my book.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-8kqBV4KorR8/UYYsH80NwyI/AAAAAAAADpQ/tlfHENFY6IY/s1600/IMG_1306.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://1.bp.blogspot.com/-8kqBV4KorR8/UYYsH80NwyI/AAAAAAAADpQ/tlfHENFY6IY/s400/IMG_1306.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert</td></tr>
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This was yam and sweet potato balls in a coconut based soup. Sounds common enough and akin to a bubur chacha, for those who hail from Singapore/Malaysia, but the twist is the salted egg they drop into the bowl, taking away the sweetness of a conventional dessert and giving it a contrast not dissimilar to how the French have been doing for years themselves with the salted caramel. This is Thailand's answer.<br />
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And from what I ate on this trip, Thailand does have a lot of answers. Now it just needs to fix the traffic and climate, and make its people learn to smile again.<br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><b>Taling Pling</b></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">G29, 991 Rama 1 Rd</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Siam Paragon Shopping Center</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Pathum Wan, Pathumwan, </span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Bangkok 10330</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">+66-2-6109878</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span></span>
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: normal;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><b>Sra Bua by Kiin Kiin</b></span></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: normal;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">1/F, Siam Kempinski, </span></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: normal;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">991/9 Rama 1 Rd</span></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: normal;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Bangkok</span></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">+66-2-1629000</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span></span>
<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><b>Little Beast</b></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="border-collapse: separate; line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">44/9-10 Thong lo 13</span></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="border-collapse: separate; line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Bangkok 10110</span></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">+66-2-1852670</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span></span>
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><b>Suppaniga Eating Room</b></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">160/11 Soi Sukhumvit 55 (Thonglor), </span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Between Thonglor Soi 6 & 8, </span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Klongton Nuea, Watthana</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Bangkok 10110</span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">+66-2-7147508</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: Helvetica, Arial, sans-serif; font-size: 14px;"><br /></span>Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-86606468115024292752013-03-17T14:46:00.001+08:002013-07-22T16:47:26.022+08:00Hong Kong - Yung Kee 容記小菜王Not to be confused with its English namesake in Central, Hong Kong for a certain style of goose, this is right in the heartland of Kowloon. Sham Shui Po was developed commercially very early on but has mainly become an old residential area now with one of the most well known computer centers in the territory. The other attraction is Apliu Street where electronics are traded in big volumes. All the hustle and bustle means folks gotta eat and there is no shortage of choice in the area. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Aw4FNlnMbDs/UUVcOYO-mjI/AAAAAAAADlM/uw0RNS9F8uI/s1600/IMG_1056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-Aw4FNlnMbDs/UUVcOYO-mjI/AAAAAAAADlM/uw0RNS9F8uI/s400/IMG_1056.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Packed even at 10pm</td></tr>
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Yung Kee, as the Chinese name suggests, serves up a myriad of home style dishes, with a twist, says its owner. His philosophy of less salt, less oil and less MSG, is apparent in the food, all designed to make you feel like you're dining in a Hong Kong home away from your own. Small, tight, spartan and with the air-conditioning way too cold.</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6fBAZhm7bt8/UUVcbm8ywPI/AAAAAAAADlU/uTOyWlhmxWQ/s1600/IMG_1057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://1.bp.blogspot.com/-6fBAZhm7bt8/UUVcbm8ywPI/AAAAAAAADlU/uTOyWlhmxWQ/s400/IMG_1057.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old style tea pot and tableware</td></tr>
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We went way too late to try any of the specialties but what we got, we came away pretty satisfied and look forward to going back next time, and pre-ordering the specials, especially now that we know that Mr. Chatty Boss knows one of our cohorts for many a decade..</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-O-s75Rzk5Fk/UUVcpR4MSwI/AAAAAAAADlc/m7FdWJyMl2I/s1600/IMG_1058.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-O-s75Rzk5Fk/UUVcpR4MSwI/AAAAAAAADlc/m7FdWJyMl2I/s400/IMG_1058.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preserved vegetable and pork congee 菜乾豬骨粥</td></tr>
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Cutting back on carbs meant I passed on rice, also so I could try a lot more of the dishes ordered. But to warm myself from the North Pole A-C, I settled on the congee which was nicely done. And yes, tasty but not salty so you feel can drink this endlessly without any guilt. Smooth with just a little bite from the broken grains. </div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7yIpIGvyed8/UUVdaSNb-yI/AAAAAAAADlk/en4dACegtFE/s1600/IMG_1063.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-7yIpIGvyed8/UUVdaSNb-yI/AAAAAAAADlk/en4dACegtFE/s400/IMG_1063.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan fried Pork Patties 鹹魚茸煎肉餅</td></tr>
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By far the winner of the night, these were as good as any I've ever had, and I've had quite a few. Bouncy insides and a subtle hint of salted fish for that added umami. Any thought that this was too big a pattie each for one person was thrown out the window, since I could have done with more than half a pattie after they halved it. </div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6k5BTgKnasU/UUVeGZJDpKI/AAAAAAAADls/Ck8qpmAFtIE/s1600/IMG_1060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/-6k5BTgKnasU/UUVeGZJDpKI/AAAAAAAADls/Ck8qpmAFtIE/s400/IMG_1060.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stewed pork trotters in Italian Balsamic 意式豬腳薑</td></tr>
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This was my other fave for the night. Presentation was underwhelming since the vinegar looked thin and tasteless, but the taste was definitely there. Unlike traditional ones which tend to have a caramelly finish to the tartness, this had a cleaner sweetness and we were told by Mr. Chatty Boss himself that he combines balsamic with fruit vinegars to keep it light. He insisted we drink every last drop of the gravy, and I had no difficulties complying with the order. The ginger had some heat to offer a kick but not overly so as to take away from the dish so you can literally polish this off without remains (save for the bones).</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-YyE9XxRiYVc/UUVfLQyWN7I/AAAAAAAADl0/DOuJtk2rhck/s1600/IMG_1059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="http://3.bp.blogspot.com/-YyE9XxRiYVc/UUVfLQyWN7I/AAAAAAAADl0/DOuJtk2rhck/s400/IMG_1059.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamed tripe 薑蔥牛珀葉</td></tr>
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This is one of those touch and go dishes since I give up if the tripe has the texture of tyres. But this one was executed to perfection, crunchy but not chewy. Oh so easy to pop, especially in a sauce that has hints of sesame oil, and a dip that is soy, spicy chillies and fresh garlic. </div>
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Other dishes were competent but less to write home about.</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-N7kHTeGd5gI/UUVf2B9iMgI/AAAAAAAADl8/a6L_9ZSfNGk/s1600/IMG_1061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/-N7kHTeGd5gI/UUVf2B9iMgI/AAAAAAAADl8/a6L_9ZSfNGk/s400/IMG_1061.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet sour pork ribs 菠蘿生炒骨</td></tr>
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With just enough sauce to quote and ribs still "juicy" as Mr. Chatty Boss calls it, yes, this was delivered almost to perfection although I like my pork pieces just a tad crispier. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WggkbkoAbIA/UUVf6yoBGYI/AAAAAAAADmM/XPWioMjQnsg/s1600/IMG_1065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="253" src="http://1.bp.blogspot.com/-WggkbkoAbIA/UUVf6yoBGYI/AAAAAAAADmM/XPWioMjQnsg/s400/IMG_1065.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir fried little cabbages with fermented tofu 椒絲腐乳白菜仔</td></tr>
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These vegetables are usually just fried without much else or served in a roasted garlic bulb laced superior stock. This way was different and darn tasty. LIKE!</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-BuxDuydHPxA/UUVhMIrKgII/AAAAAAAADmY/77IE6U8AQ3o/s1600/IMG_1064.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/-BuxDuydHPxA/UUVhMIrKgII/AAAAAAAADmY/77IE6U8AQ3o/s400/IMG_1064.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir fried lettuce with dace 油麥菜炒鯪魚</td></tr>
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Even those who don't like to eat the greens would enjoy this. Always a tad oily since that's how they preserve the dace but just pretend it's spinaci with anchovies, then it's all good again.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KjY34ZCJFvo/UUVhNP1kNKI/AAAAAAAADmg/irA4AgFqkGA/s1600/IMG_1069.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-KjY34ZCJFvo/UUVhNP1kNKI/AAAAAAAADmg/irA4AgFqkGA/s400/IMG_1069.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken and pork liver casserole </td></tr>
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Since the special chicken was sold out, this was recommended as an alternative. Tasty and good with a bowl of rice, chicken was succulent and gives you a hint of what they can really do with their own farm-reared chickens which we were assured were not from north of the border. Pork liver slices were done just nice to be tender and soaked up the essence of the gravy.</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-663X7pytelQ/UUVhO6r7e9I/AAAAAAAADmo/nudNs6XcCDc/s1600/IMG_1067.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-663X7pytelQ/UUVhO6r7e9I/AAAAAAAADmo/nudNs6XcCDc/s400/IMG_1067.jpg" width="381" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu barrel 竹筒肉碎豆腐</td></tr>
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This was where the dish didn't live up to its looks. What I conjured up in my mind when I saw the wooden barrel was a rustic beany taste from the tofu in a robust sauce. What I got on my palate was just regular tofu pieces with ground pork and Chinese mushrooms. Won't be a repeat order from me.</div>
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One more thing: Mr. Chatty Boss raves about his home made soup which goes on the boil forever. I found it a little tasteless and thin. If you don't get access to soups often because of your lifestyle you might make do but otherwise skip it since it ain't cheap compared to everything else.</div>
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That said, I will venture back to the heartlands to sample his supposed specialties of crispy roast pork, steamed chicken with secret sesame sauce, and his vegetarian tofu rolls. Stay tuned.</div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>G/F, 118-120 Fuk Wa Street</i></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Sham Shui Po, Kowloon</i></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Tel: +852-2<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px;">387 1051</span></i></span></div>
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Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-69126287288818052522013-03-04T01:14:00.000+08:002013-07-22T17:02:54.199+08:00Hong Kong - Sushi SaseIt is a refreshing change of scene from the usual sushi experience in Hong Kong. Bright, airy with lots of space per diner at the sushi counter. Very contemporary in feel unlike others who feel very much in a time warp from the 80s. It was an all round Zen feel despite the busy corner in Central it is located at. Perhaps it reminds Sase san of Sushi Zen, where he hailed from. And of course, they have free wifi. Never mind a password that read as long as superkallifragilistic espiallidocious. Seriously. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-i8onwPGmLpw/UTN4ZdrHxeI/AAAAAAAADjk/oRcnHWt3gyM/s1600/IMG_6344.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-i8onwPGmLpw/UTN4ZdrHxeI/AAAAAAAADjk/oRcnHWt3gyM/s400/IMG_6344.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walnut Tofu</td></tr>
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The amuse bouche of walnut tofu and spinach in a sesame sauce were both good but the tofu was a stand out for the essence of walnut captured in a a smooth yet slightly chewy piece of tofu, capped with a very well roasted nut to rid it of excess oils. </div>
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Having made the choice of the Chef's Omakase set, we sat down to business. At HK$1,580 this is serious business. We didn't get Sase san since I booked late, but Chef Wai was very professional and had a good Japanese discipline about him. Yes, the strong silent type. That said, he does smile when presenting a new course. Perhaps he was nervous since he did forget our pickles until we asked.</div>
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The raw food was a fresh selection of Flounder, Tuna (Maguro), Sea urchin, House-smoked fish, Octopus (Tako) and Snow crab. </div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-bs61Bx-yG2w/UTN61_NFkaI/AAAAAAAADjs/xCYTauyZ96E/s1600/IMG_6348.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-bs61Bx-yG2w/UTN61_NFkaI/AAAAAAAADjs/xCYTauyZ96E/s400/IMG_6348.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sea Urchin</td></tr>
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Sweet and creamy. No condiments necessary. Just pure unadulterated protein from the sea. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-e7HnPRZgCEU/UTN63C-IEiI/AAAAAAAADj0/IozxhfG4fmo/s1600/IMG_6351.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-e7HnPRZgCEU/UTN63C-IEiI/AAAAAAAADj0/IozxhfG4fmo/s400/IMG_6351.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Octopus</td></tr>
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This was lightly steamed and finished with a sweet glace. Tender and needs very little chewing, unlike products from lesser places. The condiment of Yuzukosho added a spicy tang and gave it a different twist.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qpBuB4by3XM/UTN64LfIrcI/AAAAAAAADj8/7F_3SjNjlrA/s1600/IMG_6352.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-qpBuB4by3XM/UTN64LfIrcI/AAAAAAAADj8/7F_3SjNjlrA/s400/IMG_6352.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Snow crab</td></tr>
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Fall off the shell freshness. And very sweet. The creamy roe was foie gras of the sea, packed with the salty sea and a nice contrast to the sweetness of the crab. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6oWClz7Vsco/UTN8Q0n9FnI/AAAAAAAADkE/yGb5ewuhrvo/s1600/IMG_6355.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-6oWClz7Vsco/UTN8Q0n9FnI/AAAAAAAADkE/yGb5ewuhrvo/s400/IMG_6355.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deep fried Monk Fish</td></tr>
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In the cooked food section, the deep fried monk fish stood out better than the other choice of soy-braised Kinki. Don't get me wrong, the Kinki was very well executed accompanied by radish and young spinach. Very light yet tasty. But the monk fish was an exciting battle of crisp batter and a slightly crunchy fish. Each buttery mouthful quite addictive, especially with the highlights of lime squishes over the top. </div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XPOCWIv6ki0/UTN_RExBUdI/AAAAAAAADkM/iFFWWXLapSA/s1600/IMG_6357.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-XPOCWIv6ki0/UTN_RExBUdI/AAAAAAAADkM/iFFWWXLapSA/s400/IMG_6357.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mackeral</td></tr>
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The sushi course was a presentation of 9 pieces, including ark shell, mackeral, snapper, wild amberjack (buri), shrimp, salmon roe, tuna belly and sea eel. The rice was of high quality with the right amount of marinade, and well cooked to show separation of grains yet maintain a stickiness that held together without being overly tight.</div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-v8MUm_4DrKQ/UTN_XlzU6lI/AAAAAAAADkU/4Ynhs_qZouk/s1600/IMG_6362.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-v8MUm_4DrKQ/UTN_XlzU6lI/AAAAAAAADkU/4Ynhs_qZouk/s400/IMG_6362.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon roe</td></tr>
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This is always enjoyable when the fresh roes pop in the mouth. Held loosely together by a seaweed which added crispness, there is many a good thing happening on the palate here. And you know you're working with the good stuff when the roes are naturally sweet, unlike the ones which have been sitting in brine for a while.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xuHAHT83psg/UTN_Z54UnUI/AAAAAAAADkc/nwilTW-DZl8/s1600/IMG_6364.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-xuHAHT83psg/UTN_Z54UnUI/AAAAAAAADkc/nwilTW-DZl8/s400/IMG_6364.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seared Tuna belly</td></tr>
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Slightly smoky balanced the fatty goodness. Yes, it was good.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-6PlgMjrJsO0/UTN_bflATKI/AAAAAAAADkk/m9vhNQmx8Ng/s1600/IMG_6365.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-6PlgMjrJsO0/UTN_bflATKI/AAAAAAAADkk/m9vhNQmx8Ng/s400/IMG_6365.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sea Eel</td></tr>
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Although filled with tiny bones, all edible if you just overcome the psychological barrier of swallowing fish bones. This is one of those experiences that are worth it for the cottony sweetness this creature offers. Enhanced by a sweet soy glace, it is quite something. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zcn64GyQH2s/UTN_daWpMqI/AAAAAAAADks/IKu2wJWAAg0/s1600/IMG_6366.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-zcn64GyQH2s/UTN_daWpMqI/AAAAAAAADks/IKu2wJWAAg0/s400/IMG_6366.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked egg</td></tr>
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Only one of 2 places I know that make this in Hong Kong, you will have a hard time believing this spongy sweet cake is actually an omelet. Prep time and effort is a little more and that's why this is so good. This in itself is worth the trip. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-abGB_OfbQjU/UTN_e0VJFyI/AAAAAAAADk0/Kc2QWJgRKD8/s1600/IMG_6368.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-abGB_OfbQjU/UTN_e0VJFyI/AAAAAAAADk0/Kc2QWJgRKD8/s400/IMG_6368.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Matcha Panna Cotta</td></tr>
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Desserts were surprisingly fantastic. This matcha panna cotta used a traditional matcha powder explaining the deep and dark green color. Buried underneath is a creamy milk pudding that is rich yet light, or at least it gives you the delusion of so since the bitterness of the matcha is such a contrast to the sweet goodness of the milk. Made ostentatious by a broken gold leaf covering a sweet black bean sitting atop. <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-30hb2kLv6E0/UTN_gHaHmwI/AAAAAAAADk8/rv47uiWawSE/s1600/IMG_6369.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-30hb2kLv6E0/UTN_gHaHmwI/AAAAAAAADk8/rv47uiWawSE/s400/IMG_6369.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey ice cream with cinnamon ice</td></tr>
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This was yet another winner. Creamy honey given a clever bite by a cinammon flavored crushed ice. Enough said. </div>
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Food wise, there is little complaint about this place despite the hefty price tag. Service was decent depending on who you get. Still, service aside, it is one of Hong Kong's finest sushi joints as at the date of this post and if you think about the money you save on a ticket to Japan, this more than pays for itself. A resounding "yes" to a repeat. Is it bonus time yet?</div>
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<span class="Apple-style-span" style="font-size: x-small;"><i>49 Hollywood Road</i></span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><i>Central</i></span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><i>Tel: +852-28150455</i></span></div>
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Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-58263049434864696042013-02-24T23:34:00.000+08:002013-07-22T16:41:17.137+08:00Hong Kong - St BettyThe concept was always a good one. Airy, bright, kitschy. Ok, maybe kitschy didn't work nor did execution of the old menu. So execute Betty's Kitschen they did, and made her a saint. St Betty to be exact. And the hire of Shane Osborn, who hails from Pied a Terre, has made the food palatably good. No it's not a wow but it's a great place to hang, have a casual dinner and wait for a movie to start. Service was professionally warm and friendly and they pretty much leave you alone when you don't need them. Perfect. <br />
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<a href="http://2.bp.blogspot.com/-4Zgrh5ucwdg/USosG3cqJlI/AAAAAAAADiQ/8zNGbHqkCv4/s1600/IMG_1020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-4Zgrh5ucwdg/USosG3cqJlI/AAAAAAAADiQ/8zNGbHqkCv4/s400/IMG_1020.jpg" width="366" /></a></div>
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Even the bread has improved. What used to be airy (not a good thing in my book when it comes to bread) is now more substantial, and has a chew which I like. And yes, it is served warm.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CdVHj12mlNA/USoshhcLIDI/AAAAAAAADic/MaQ9tL7PpWQ/s1600/IMG_1021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://2.bp.blogspot.com/-CdVHj12mlNA/USoshhcLIDI/AAAAAAAADic/MaQ9tL7PpWQ/s400/IMG_1021.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan fried foie gras</td></tr>
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A generous portion for a starter and the fat was well balanced with slightly tart balsamic and given crunch by the apple?? <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lwOtiLSrCiw/USouCM50CHI/AAAAAAAADik/tJPoCFl98sI/s1600/IMG_1022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-lwOtiLSrCiw/USouCM50CHI/AAAAAAAADik/tJPoCFl98sI/s400/IMG_1022.jpg" width="365" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft shell crab and blue spanner crab</td></tr>
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Great play on textures with 2 different crabs done in 2 different ways. Deep fried soft shell vs. steamed and de-shelled blue spanner bound together by a light avocado based sauce. Another good starter.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Efr96g-TleE/USout1YkuvI/AAAAAAAADis/QT3dzubwma8/s1600/IMG_1023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-Efr96g-TleE/USout1YkuvI/AAAAAAAADis/QT3dzubwma8/s400/IMG_1023.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti Carbonara</td></tr>
</tbody></table>
This was richness personified but in a good way. Pasta done al dente and coated just right with a rich egg yolk and parmesan mix with enough bacon to break the monotony and shaved black truffle for an inobtrusive aroma. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-57xXu6nkR7Q/USowGtsouQI/AAAAAAAADi0/qDa0tJO61mM/s1600/IMG_1024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-57xXu6nkR7Q/USowGtsouQI/AAAAAAAADi0/qDa0tJO61mM/s400/IMG_1024.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yabbies and Crispy Pork Belly</td></tr>
</tbody></table>
This sounded a little better off the menu. It was good or rather, everything was individually good but the coming together didn't quite work for me. The sauce was a little overpowering for the yabbies so it was a little waste of the little crustacean, which was fresh and sweet. Tasty dish otherwise but perhaps not my choice of how to marry the surf and turf on this plate.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UIdYKTZlsH0/USowyLNBEuI/AAAAAAAADi8/i5kwHfoWpwg/s1600/IMG_1025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="http://2.bp.blogspot.com/-UIdYKTZlsH0/USowyLNBEuI/AAAAAAAADi8/i5kwHfoWpwg/s400/IMG_1025.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Dessert was delightful. Light and fresh, this is what dessert should be. For the first time, I couldn't have enough. Fresh Japanese winter strawberries with broken pieces of meringue, roselle slivers and vanilla ice cream. Only comment: maybe a slightly bigger portion would have made me a happier camper.<br />
<br />
All this food kept me awake through a long Cloud Atlas that lasted past the witching hour. That says something after a long work week. St Betty could just be my default pre-movie hangout from now. <br />
<br />
<span class="Apple-style-span" style="font-size: x-small;"><i>Shop 2075 Podium Level 2</i></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>IFC Mall</i></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>Central </i></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>Tel: +852-29792100</i></span><br />
<br />Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-27964950314132182432013-01-28T00:00:00.001+08:002013-07-22T17:02:54.120+08:00Fukuoka - Yakitori-Hachibei TenjinOne of the things Fukuoka is famous for is Yakitori. Typically chicken and chicken parts only are on offer but in Fukuoka, many places seem to offer other meats, seafood and vegetables. But one thing's constant, they are on skewers and grilled over an open fire borne of charcoal.<br />
<br />
We couldn't possibly leave without a Yakitori meal so even if it meant waiting till 9.30pm for dinner, we still wanted a meal at Hachibei, especially after @e_ting had also <a href="http://www.e-tingfood.com/2011/09/hachibei-yummy-yaki-fukuoka-kyushu.html">blogged about it</a>. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Xc7-mEng1eU/UQVHmJpQWuI/AAAAAAAADfA/zYmU6nyIjSs/s1600/DSC_0064_4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="http://4.bp.blogspot.com/-Xc7-mEng1eU/UQVHmJpQWuI/AAAAAAAADfA/zYmU6nyIjSs/s400/DSC_0064_4.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sea urchin, salmon roe and crab meat on rice</td></tr>
</tbody></table>
So we loaded up on some pre-dinner yumminess from the Mitsukoshi food hall (bless the Japanese for getting food halls in every department store!). But even a reservation at the reasonably late hour meant a 20 minute wait in the cold... <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JAamKEEHa5U/UQVKaCNhW0I/AAAAAAAADgQ/ffwg6T7eNy0/s1600/IMG_6280.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-JAamKEEHa5U/UQVKaCNhW0I/AAAAAAAADgQ/ffwg6T7eNy0/s400/IMG_6280.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The counter</td></tr>
</tbody></table>
But that just made the inside - a boisterous buzz of conversations, interactive shouts within the open kitchen and the smoky and warm interiors - that much more welcoming. Except for the cigarette smoke. There is no separation of areas so if you are seated next to a smoker, tough luck. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kvDKUJzwrJE/UQVI_nLI4qI/AAAAAAAADfo/K5y__Bu54fQ/s1600/IMG_6287.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-kvDKUJzwrJE/UQVI_nLI4qI/AAAAAAAADfo/K5y__Bu54fQ/s400/IMG_6287.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Center of the action</td></tr>
</tbody></table>
The camaraderie between the young men operating the various stations within the kitchen are quite a sight to watch, and the almost nonchalant way the chef showers his meats on the grill with secret seasonings made from a base of sea salt is cool personified.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Gsf0hffPjkE/UQVKxfmUK9I/AAAAAAAADgY/oEdKMzq0fIQ/s1600/IMG_6281.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-Gsf0hffPjkE/UQVKxfmUK9I/AAAAAAAADgY/oEdKMzq0fIQ/s400/IMG_6281.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork belly</td></tr>
</tbody></table>
Fresh cabbage is free flow, like tea, but I was happy with my black sugar Umeshu, while most have beer to keep them happy. There is an English menu but not for specials so I had to peer into the chiller that runs 2 sides of the counter and point to our server. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2hU62lFHcEE/UQVLPxBEeUI/AAAAAAAADgg/PViupaCmsr4/s1600/IMG_6282.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-2hU62lFHcEE/UQVLPxBEeUI/AAAAAAAADgg/PViupaCmsr4/s400/IMG_6282.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tsukune (minced chicken)</td></tr>
</tbody></table>
Given the slightly late hour, a few things we had our eye on were sold out but they did have the Tsukune, which was a nice rendition of minced chicken and cartilage. Smeared with a little mustard on the side, just excellent. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-t9hW00PDL9o/UQVMHyqpmLI/AAAAAAAADgs/ehkq7-fSt2g/s1600/IMG_6285.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-t9hW00PDL9o/UQVMHyqpmLI/AAAAAAAADgs/ehkq7-fSt2g/s400/IMG_6285.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Belly pork with vegetables</td></tr>
</tbody></table>
And you can't go wrong with belly pork wrapped around vegetables (choose from chives, pea shoots or broccoli). All good.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-V92PRru0vL8/UQVMleW4YeI/AAAAAAAADhQ/opk_iMDxsU8/s1600/IMG_6283.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-V92PRru0vL8/UQVMleW4YeI/AAAAAAAADhQ/opk_iMDxsU8/s400/IMG_6283.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gingko Nuts</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qXt8u_8g2Ns/UQVMp77qhtI/AAAAAAAADhY/u3j_cenrfS8/s1600/IMG_6291.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-qXt8u_8g2Ns/UQVMp77qhtI/AAAAAAAADhY/u3j_cenrfS8/s400/IMG_6291.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arabiki sausage</td></tr>
</tbody></table>
Other items like the gingko nuts and arabiki sausage were also good. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rCadGKdiyvE/UQVMtRCLp_I/AAAAAAAADhg/OCAEIHPzdz8/s1600/IMG_6293.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-rCadGKdiyvE/UQVMtRCLp_I/AAAAAAAADhg/OCAEIHPzdz8/s400/IMG_6293.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grilled rice balls</td></tr>
</tbody></table>
But a surprising show stealer was the grilled rice ball. Wrapped in a Perilla leaf and carefully (slowly) grilled so as not to burn, this was a perfect slight crisp on the outside but moist and firm rice within. And so fragrant. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DwwqC5eTmX8/UQVMxisHN3I/AAAAAAAADho/39yPQ81pmU4/s1600/IMG_6297.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-DwwqC5eTmX8/UQVMxisHN3I/AAAAAAAADho/39yPQ81pmU4/s400/IMG_6297.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sesame pudding</td></tr>
</tbody></table>
A perfectly light and sweet finish of their own house made sesame pudding with black sugar made it a glorious last night in Fukuoka. Until next time..<br />
<br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px; line-height: 17px;">〒810-0021 </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px; line-height: 17px;"><br /></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px; line-height: 17px;">2-5-28 Imaizumi Chuo-ku Fukuoka</span></i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px; line-height: 17px;">Tel: +81-</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 5px; -webkit-border-vertical-spacing: 5px; line-height: 17px;">92-732-5379</span></i></span><br />
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Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com6tag:blogger.com,1999:blog-2190740495395355701.post-11137713537808790532013-01-20T17:53:00.001+08:002013-07-22T17:02:54.080+08:00Fukuoka - Ganso Nagahama and Moment / Manu Coffee<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-hYNfbp4Zdts/UPur_RZvYSI/AAAAAAAADbU/t5mGTaClmJI/s1600/DSC_0004_6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-hYNfbp4Zdts/UPur_RZvYSI/AAAAAAAADbU/t5mGTaClmJI/s400/DSC_0004_6.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cold and wet day in Fukuoka city</td></tr>
</tbody></table>
On a bad weather day, it is a huge consolation that a city like Fukuoka allows the visitor as much fun indoors as out.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GZvd5krx6QA/UPuswTljEFI/AAAAAAAADbg/AfZEL3Ocsb4/s1600/DSC_0007_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-GZvd5krx6QA/UPuswTljEFI/AAAAAAAADbg/AfZEL3Ocsb4/s400/DSC_0007_7.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ganso Nagahama</td></tr>
</tbody></table>
And so we ventured by taxi to discover the hype around this little local ramen joint in the fish market area of Nagahama.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jCa0EyV7cC8/UPutI9SxBHI/AAAAAAAADcA/CN5BB_uU-f8/s1600/DSC_0008_6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://3.bp.blogspot.com/-jCa0EyV7cC8/UPutI9SxBHI/AAAAAAAADcA/CN5BB_uU-f8/s400/DSC_0008_6.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waiting to be let into the zone</td></tr>
</tbody></table>
When we got out of our cab, the queue had stretched the length of exterior of the shop, all locals shivering and trying to stay warm while waiting to be let in.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-NslfVk4d7NQ/UPutbT_GiBI/AAAAAAAADcI/06v0J10wkes/s1600/DSC_0005_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-NslfVk4d7NQ/UPutbT_GiBI/AAAAAAAADcI/06v0J10wkes/s400/DSC_0005_7.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vending machine</td></tr>
</tbody></table>
Having done a little research, we knew to buy a meal ticket before joining the queue and shortly after I snapped this photo, a server came out to stick yet another sold out sign over the “Kaetama” option. No extra serving of noodles available? Oh well, back to low carb diet then..<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-t7cddd7lTPY/UPuy_eXdHEI/AAAAAAAADcs/aV4J-_pD3Yw/s1600/DSC_0009_7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://3.bp.blogspot.com/-t7cddd7lTPY/UPuy_eXdHEI/AAAAAAAADcs/aV4J-_pD3Yw/s400/DSC_0009_7.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bustling room of ramen ravishers</td></tr>
</tbody></table>
There's not a lot of conversation in the room once you get in. All you hear are the sounds of the servers communicating with the open kitchen and the sucking and slurping sounds of ramen ravishers consumed by the task at hand. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-SjSXbvGuyjI/UPuzIKv8y3I/AAAAAAAADc0/Yj_3jRKnY3U/s1600/DSC_0010_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-SjSXbvGuyjI/UPuzIKv8y3I/AAAAAAAADc0/Yj_3jRKnY3U/s400/DSC_0010_7.jpg" width="211" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy it fast & furious</td></tr>
</tbody></table>
It's not the type of meal to tarry over. If you're slow, your noodles become less firm and the soup less piping hot. So once served, just start slurping till there's no more.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-34PlIOS0GAo/UPuzPyOpn7I/AAAAAAAADc8/0rJ9FuPgsQQ/s1600/DSC_0015_7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="232" src="http://3.bp.blogspot.com/-34PlIOS0GAo/UPuzPyOpn7I/AAAAAAAADc8/0rJ9FuPgsQQ/s400/DSC_0015_7.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before</td></tr>
</tbody></table>
This is actually what it looks like before you dig in. Sesame and ginger are table side so help yourself. This version of ramen is pretty basic. The soup stock is not as rich as other places and an equal part of the taste comes from the pork slices which are salted. We saw the locals pouring shoyu into it, but if you like it a little less salty, I found the stock adequate though I can see how some may find it comparatively bland. Verdict: it's definitely a taste of old world, basic and nothing fancy, probably reminiscent of something in an old Nagahama household. But as a visitor to Fukuoka, I enjoyed my bowl at <a href="http://edeats.blogspot.hk/2012/12/fukuoka-ichiran-and-then-some.html">Ichiran</a> a little more. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TSWGzwsKlQM/UPuzWUBM25I/AAAAAAAADdE/5IstQKtz8bQ/s1600/DSC_0019_7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://4.bp.blogspot.com/-TSWGzwsKlQM/UPuzWUBM25I/AAAAAAAADdE/5IstQKtz8bQ/s400/DSC_0019_7.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taking the haul apart</td></tr>
</tbody></table>
The nice part of eating in this part of town is getting to see some of the seafood shops in action. The main market was shut by the time we finished with lunch but this shop was still full of action at 3 in the afternoon. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pG2myF9mCQw/UPu232xuOWI/AAAAAAAADdo/2m5V5hUy0gM/s1600/DSC_0022_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-pG2myF9mCQw/UPu232xuOWI/AAAAAAAADdo/2m5V5hUy0gM/s400/DSC_0022_7.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peddling the wares</td></tr>
</tbody></table>
There was still a fair bit of a variety on offer even at that time of day.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TRq1pBYbyQ8/UPu2-SuMQZI/AAAAAAAADdw/v1UGGCov0Ns/s1600/DSC_0025_5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://4.bp.blogspot.com/-TRq1pBYbyQ8/UPu2-SuMQZI/AAAAAAAADdw/v1UGGCov0Ns/s400/DSC_0025_5.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Counter at Moment Coffee</td></tr>
</tbody></table>
More important was our search for java which would complete my second ramen and coffee sojourn. Given the neighborhood we were in, we weren't optimistic that we would get a satisfying cuppa since I hadn't heard that fishermen and coffee went together. But as luck would have it, we chanced upon Moment Coffee and didn't hesitate to escape from the wet and cold outside.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OSGOQfNah2E/UPu3DjL8UzI/AAAAAAAADd4/Y2eJHdPI06o/s1600/DSC_0027_5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-OSGOQfNah2E/UPu3DjL8UzI/AAAAAAAADd4/Y2eJHdPI06o/s400/DSC_0027_5.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House blend</td></tr>
</tbody></table>
Moment serves a well balanced house blend that hand dripped, was well balanced with a nice finish without being overly acidic. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9MjyoY058kE/UPu3LWvVzmI/AAAAAAAADeA/7LUNWgwBB4Y/s1600/DSC_0028_5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-9MjyoY058kE/UPu3LWvVzmI/AAAAAAAADeA/7LUNWgwBB4Y/s400/DSC_0028_5.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Latte</td></tr>
</tbody></table>
Espresso drinks were also yummy and were well put together, creating a finished product that neither coffee nor milk overpowered each other.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7nX0EPtkrc8/UPu3YLlfT_I/AAAAAAAADeI/Y9iR8rWFJlY/s1600/DSC_0005_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://4.bp.blogspot.com/-7nX0EPtkrc8/UPu3YLlfT_I/AAAAAAAADeI/Y9iR8rWFJlY/s400/DSC_0005_3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Manu Coffee</td></tr>
</tbody></table>
We would have made the short journey back to Manu Coffee (which we enjoyed on our first morning) if we didn't chance upon Moment Coffee. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Jlk36tTOB4Y/UPu3gAUCetI/AAAAAAAADeQ/95vN3LGxOJY/s1600/DSC_0002_2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-Jlk36tTOB4Y/UPu3gAUCetI/AAAAAAAADeQ/95vN3LGxOJY/s400/DSC_0002_2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enter if you can figure out how</td></tr>
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With lots of coffee paraphernalia around the store, it had a really nice vibe to the place, so great to chill, especially if you like the Beatles... for some reason, all the coffee places I went to on this trip played the Beatles, with the exception on Moment which is a lot more contemporary and jazzy.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5L4Wly0vi14/UPu3lQAj8tI/AAAAAAAADeY/HkHtbsWDkoQ/s1600/DSC_0010_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-5L4Wly0vi14/UPu3lQAj8tI/AAAAAAAADeY/HkHtbsWDkoQ/s400/DSC_0010_3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Espresso drinks done table side</td></tr>
</tbody></table>
Coffee here is just as good as Moment and it seems to be the more established store with 3 locations across the city. And the novelty is espresso drinks finished table side. Nice touch.<br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Ganso Nagahama</span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Nagahama 2-5-19 Chuo-ku</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;">Tel: +81-</span><span class="Apple-style-span" style="line-height: 18px;">92-781-0723</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;">Moment Coffee</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;">中央区舞鶴 2-3-10-102, </span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small; line-height: 18px;">Fukuoka-shi</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;">Fukuoka</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">+81 92-713-4370</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;">Manu Coffee</span></span><br />
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Border Tower Bld 1F,3-11-2 Watanabe Street, </span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small; line-height: 22px;">Chuou-ku</span><br />
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Fukuoka 810-0004</span></span><br />
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">+81-92-736-6011</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span>Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-34580094256926369032013-01-13T18:54:00.000+08:002013-07-22T17:02:54.139+08:00Ota – YamashinobuKurokawa is a lot less touristy than Yufuin so there isn’t much by way of a town centre although the attraction here is a ryokan pass which allows buyers to soak from ryokan to ryokan. Not quite my scene but there are hard core soakers who don’t mind disrobing layers of layers of clothes in the dead of winter to experience the medicinal benefits of the different onsens. This clever idea concocted by the ryokan owners created the local onsen industry in Kurokawa.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-slNnnMQX11Q/UPKPmeYPSOI/AAAAAAAADao/Rzqcc96Pw-E/s1600/CIMG0170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-slNnnMQX11Q/UPKPmeYPSOI/AAAAAAAADao/Rzqcc96Pw-E/s400/CIMG0170.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scenic drives</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-fMvSPsc9knc/UPKKx63yHVI/AAAAAAAADYs/XjI3HVFw6dc/s1600/CIMG0179.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-fMvSPsc9knc/UPKKx63yHVI/AAAAAAAADYs/XjI3HVFw6dc/s400/CIMG0179.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">En route up Mount Aso</td></tr>
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The drive from Yufuin to Kurokawa is a short one and allows time for a detour to Mount Aso, where you can enjoy picturesque views from about 1000 meters high. If you can see beyond the clouds that is! Bad weather meant we passed on the ropeway since any further elevation didn’t mean increased visibility. Plus, it was just biting cold. Ok, so not the best season to travel..<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TA8GZfVYVRU/UPKLTW6oyyI/AAAAAAAADY0/zXDas77EhuY/s1600/DSC_0025_4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-TA8GZfVYVRU/UPKLTW6oyyI/AAAAAAAADY0/zXDas77EhuY/s400/DSC_0025_4.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Katsu Curry</td></tr>
</tbody></table>
But enroute was where I had my best Katsu curry experience ever where we made the proprietress read the specials out. This standalone eatery in the middle of Aso city was worth the drive in itself.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-b9UZ9VPPKAc/UPKL0VNNj5I/AAAAAAAADY8/V6usWQ0JATE/s1600/DSC_0042_4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-b9UZ9VPPKAc/UPKL0VNNj5I/AAAAAAAADY8/V6usWQ0JATE/s400/DSC_0042_4.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Welcome drink - tea and red been mochi</td></tr>
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So we beat a hasty retreat to our ryokan for the night.<br />
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<a href="http://3.bp.blogspot.com/-gjzAab-lQH4/UPKP5YUWkRI/AAAAAAAADaw/eVSmVs1nfoI/s1600/DSC_0021_6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-gjzAab-lQH4/UPKP5YUWkRI/AAAAAAAADaw/eVSmVs1nfoI/s400/DSC_0021_6.JPG" width="400" /></a></div>
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Yamashinobu is a little more rustic than our ryokan in Yufuin but had its own little charm about it. It is technically not in Kurokawa but the larger Minamioguni-machi town (within the neighboring onsen area called Ota) and only a 5 minute drive from the center of Kurokawa. There was even a wood fire burning in one of the rooms where folks can gather round to get warm over hot sake.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xUr9kajGNyk/UPKMMwuOg5I/AAAAAAAADZE/EH9yASh0UtQ/s1600/DSC_0049_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-xUr9kajGNyk/UPKMMwuOg5I/AAAAAAAADZE/EH9yASh0UtQ/s400/DSC_0049_3.JPG" width="400" /></a></div>
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Dinner here was Kaiseki style, with starters presented in lovely lacquer boxes.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XVGPp7bvy9A/UPKMdcOzeQI/AAAAAAAADZM/raFF42SEIOY/s1600/DSC_0056_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="http://3.bp.blogspot.com/-XVGPp7bvy9A/UPKMdcOzeQI/AAAAAAAADZM/raFF42SEIOY/s400/DSC_0056_3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basashi</td></tr>
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Horse meat sashimi or Basashi (a specialty of the Kumamoto prefecture) is on offer here. Unlike beef, horse is a little more sinewy so you have to chew a little longer for the flavors to come through since it is a little more subtle in taste.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sUt7mLo1dWI/UPKMwm3TCwI/AAAAAAAADZU/FVcRsm3ovwA/s1600/DSC_0062_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="http://4.bp.blogspot.com/-sUt7mLo1dWI/UPKMwm3TCwI/AAAAAAAADZU/FVcRsm3ovwA/s400/DSC_0062_3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sukiyaki</td></tr>
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We did have sukiyaki again although the beef here was a little less marbled and therefore required a little more chew than in Yufuin. Still good though.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5f8KSQU5L0Q/UPKNAHRgJpI/AAAAAAAADZc/howFzev8agA/s1600/DSC_0059_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-5f8KSQU5L0Q/UPKNAHRgJpI/AAAAAAAADZc/howFzev8agA/s400/DSC_0059_3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken soup for the soul</td></tr>
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But my favorite was the chicken soup with home made (ryokan made) chicken balls. The clear consommé belied a flavor that was rich with all the goodness of what a chicken stock should taste like and was just downright comfort food, especially since I had been sick from the beginning of the trip, and still sniffling as I wrote this.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-U0YfiY_EC6Y/UPKNaRU6ysI/AAAAAAAADZk/PwHWulGlv3A/s1600/DSC_0066_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://3.bp.blogspot.com/-U0YfiY_EC6Y/UPKNaRU6ysI/AAAAAAAADZk/PwHWulGlv3A/s400/DSC_0066_3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soba</td></tr>
</tbody></table>
And the soba, another specialty of the region, so al dente and full of flavor from the very appetizing grated radish that was laced with Yuzu, garlic and a little chili. Wow.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-R_EiA17M52U/UPKNpksW8hI/AAAAAAAADZs/Fmq5ANlzkY4/s1600/DSC_0070_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-R_EiA17M52U/UPKNpksW8hI/AAAAAAAADZs/Fmq5ANlzkY4/s400/DSC_0070_3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato custard</td></tr>
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Dessert was an unusual tomato custard. It sounds a little funky but actually works probably because the local tomatoes have a distinct sweetness to them that does not leave that tomato fishy finish we expect.<br />
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While this was not the best ryokan dinner I’ve had, it is memorable for the effective use of local ingredients and produce and a creative menu that was filling yet un-heavy.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-29Q2hNvx3R0/UPKN9-7maNI/AAAAAAAADZ0/URiVqZX74XA/s1600/DSC_0071_3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="http://3.bp.blogspot.com/-29Q2hNvx3R0/UPKN9-7maNI/AAAAAAAADZ0/URiVqZX74XA/s400/DSC_0071_3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Riceball service</td></tr>
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So hospitality includes a riceball service at 9pm lest you go hungry at night.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Ahka2SbcEas/UPKOUg0NI2I/AAAAAAAADZ8/m_sWW6tZPcs/s1600/DSC_0010_6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="232" src="http://3.bp.blogspot.com/-Ahka2SbcEas/UPKOUg0NI2I/AAAAAAAADZ8/m_sWW6tZPcs/s400/DSC_0010_6.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A true champ's breakfast</td></tr>
</tbody></table>
Breakfast here was more traditional and included a much fuller meal.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Y9PBerqxBCs/UPKOkwZ9jFI/AAAAAAAADaE/ZkPbaHKScPo/s1600/DSC_0013_6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="http://4.bp.blogspot.com/-Y9PBerqxBCs/UPKOkwZ9jFI/AAAAAAAADaE/ZkPbaHKScPo/s400/DSC_0013_6.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assorted pickles</td></tr>
</tbody></table>
The highlights were the array of pickles on offer so we were a little surprised this wasn't at dinner since in our experience, the best pickles usually came with dinner. Notwithstanding, all good and we were all set to hit the road back to Fukuoka, but not without stopping at the Tosu premium outlets first!<br />
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<span class="street-address" property="v:street-address"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">5960 Manganji</span></span><br />
<span class="locality"><span property="v:locality"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Minamioguni-machi</span></span></span><br />
<span class="locality"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Aso-gun</span></span><br />
<span class="locality"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span property="v:region">Kumamoto Prefecture</span> <span property="v:postal-code">869-2402</span></span></span><br />
<span class="country-name" property="v:country-name"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Japan</span></span><br />
<br />Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com4tag:blogger.com,1999:blog-2190740495395355701.post-13453806681524082732013-01-06T20:41:00.000+08:002013-07-22T17:02:54.094+08:00Yufuin – Yawaraginosato Yadoya<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3YAB2CxdGJI/UOlwdNLLgBI/AAAAAAAADYI/jOHuN4sY61w/s1600/CIMG0123.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="391" src="http://4.bp.blogspot.com/-3YAB2CxdGJI/UOlwdNLLgBI/AAAAAAAADYI/jOHuN4sY61w/s400/CIMG0123.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yufuin</td></tr>
</tbody></table>
It’s a little touristy but Japan touristy can be good especially for us city folk. It’s not crawling with foreigners yet but the main drag on Yufuin is really only about a 30 minute walk end to end. Like many other small towns, the area’s produce like milk, honey, senbei and pickles are on offer. Shopkeepers dish out samples too so you never go hungry.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-RvulALgdBBI/UOlqw7qWZrI/AAAAAAAADWI/geAbcaVlNRU/s1600/DSC_0047_2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-RvulALgdBBI/UOlqw7qWZrI/AAAAAAAADWI/geAbcaVlNRU/s400/DSC_0047_2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue mountain</td></tr>
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Aside from browsing the stores and sampling the wares, it is relaxing to just sit and have coffee at one of the lovely cafes.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-fJ1KASeMZMc/UOlq8oH-nlI/AAAAAAAADWQ/NJT_Wc5a3Gs/s1600/DSC_0006_5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="373" src="http://3.bp.blogspot.com/-fJ1KASeMZMc/UOlq8oH-nlI/AAAAAAAADWQ/NJT_Wc5a3Gs/s400/DSC_0006_5.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yasai Coffee</td></tr>
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There was one which is a couple of doors from B-Speak that roasts its own beans and does it quite well too.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MSQ9ZHF4WzI/UOlrKdiFE3I/AAAAAAAADWY/u_Ii_0SoecQ/s1600/DSC_0009_5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://3.bp.blogspot.com/-MSQ9ZHF4WzI/UOlrKdiFE3I/AAAAAAAADWY/u_Ii_0SoecQ/s400/DSC_0009_5.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">B-Speak Roll (original flavor)</td></tr>
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And have the renowned B-Speak roll, which despite its fluffy lightness, is full of an aromatic fragrance combining egg and vanilla, and of course bound together by the freshest cream ever. So light I can eat this all day..<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-o6gXj0EfIWg/UOlrp4N0oYI/AAAAAAAADWg/_L9QxxHipp0/s1600/DSC_0062_2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-o6gXj0EfIWg/UOlrp4N0oYI/AAAAAAAADWg/_L9QxxHipp0/s400/DSC_0062_2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kinrinko Lake</td></tr>
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I didn't really get the excitement about the lake at the end of the strip but I suppose there is something mystical about watching vapor over the lake akin to something out of a scene from the Lord of the Rings.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3fae2NeyPss/UOlstC2iIRI/AAAAAAAADXE/4c0NhXrMxWM/s1600/DSC_0003_5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://3.bp.blogspot.com/-3fae2NeyPss/UOlstC2iIRI/AAAAAAAADXE/4c0NhXrMxWM/s400/DSC_0003_5.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Entrance at our ryokan</td></tr>
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But like most onsen towns, the real attraction is checking into a ryokan and enjoying the hotspring and food.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2FXidyA-FgE/UOls5-8X-EI/AAAAAAAADXM/Xmjppz6PPhQ/s1600/DSC_0069_2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="215" src="http://4.bp.blogspot.com/-2FXidyA-FgE/UOls5-8X-EI/AAAAAAAADXM/Xmjppz6PPhQ/s400/DSC_0069_2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef - just admire the marbling</td></tr>
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Sukiyaki was on offer for dinner and Kyushu is considered beef country too, with Oita prefecture and neighboring Saga known for supreme quality bovine not unlike Kobe.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RNoGXQtI-qk/UOltE4HWTfI/AAAAAAAADXU/KT746TRGMzI/s1600/DSC_0071_2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://3.bp.blogspot.com/-RNoGXQtI-qk/UOltE4HWTfI/AAAAAAAADXU/KT746TRGMzI/s400/DSC_0071_2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Starters</td></tr>
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Even our server ignored the starters and just promptly started to cook all of our beef just as we put in our orders for Sake. A little too hasty for me since I enjoy the nice-and-slow but we probably looked like we were starving after a relaxing soak in the outdoor spring area, which you can reserve privately for 50 minutes. There are public baths in the ryokan too which you can access anytime without reservation but these are indoor, so you don’t have the benefit of cold crisp air on your face as the rest of your body is being cooked sous vide ( I kid!).<br />
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Soaking and eating are the benefits of checking into a ryokan. But it’s pretty regimented in terms of a routine, so you have a small window to eat dinner and a smaller window to eat breakfast, as the service ends by 9am. Check out is at 10am so if you snooze, you lose. Literally.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-dKWwBPiyAOs/UOltRUpjmiI/AAAAAAAADXc/b9G93Z4ENI4/s1600/DSC_0001_4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://2.bp.blogspot.com/-dKWwBPiyAOs/UOltRUpjmiI/AAAAAAAADXc/b9G93Z4ENI4/s400/DSC_0001_4.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast</td></tr>
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But breakfast is hearty so it’s well worth getting up for even if this ryokan isn’t the most traditional, offering up a half buffet which has juice and coffee. Most other places just have freshly brewed green tea as traditionalists would only allow.<br />
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A full stomach later (again) and we were off on our merry way. Next stop: Kurokawa.<br />
<br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Yawaraginosato Yadoya</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="street-address" property="v:street-address">2717-5 Yufuincho Kawakami</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="locality"><span property="v:locality">Yufu</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><span class="locality"><span property="v:region">Oita Prefecture</span> <span property="v:postal-code">879-5102</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Japan</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">B-Speak</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">3040-2, Kawakami</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Yufuin-cho</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Yufu City</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Oita 879-5102</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Yasai Coffee</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">*can't locate English address but it's literally a couple of shops down from B-Speak</span><br />
<span class="Apple-style-span" style="color: #2c2c2c; font-family: Times, 'Times New Roman', serif; font-size: x-small;"><br /></span>Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-4739861888092220222012-12-28T20:36:00.002+08:002013-07-22T17:02:54.156+08:00Fukuoka - Kaji Honten<br />
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It’s almost criminal not to eat Fugu in Fukuoka, which is a local specialty. And the reason for that is that it is criminal not to be licensed and serve the poisonous puffer of a fish. And so it is said that eating Fugu is like dicing with death and the price of a Fugu meal is commensurate with the years of training a chef requires before passing the requisite examinations to be licensed. While I’ve never experienced it, some say that there is a slight tingle after consumption that is reminiscent of the numbness one feels after having been poisoned by Fugu or rather tetradoxin, the chemical in the Fugu’s innards, which causes death. <br />
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We asked the hotel for a recommendation, not having done much homework prior. We were told they couldn’t make reservations yet as the restaurant wasn’t open for the day yet. The taxi driver who took us to the doorstep of <a href="http://www.teraokagroup.co.jp/">Teraoka</a>, only to discover it was shut for Christmas Day, kindly drove us to a local joint called <a href="http://www.kaji-fuk.jp/">Kaji</a>, who according to its website, has been in existence since 1959. <br />
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The main area had a boat like structure filled with live seafood although I didn’t see any puffer fish. No English is spoken but they have a limited English menu and you can get by on sign language (ie. just point and don’t ask).<br />
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First up: warm up with a Sake with a torched fin of the puffer fish. No tingles here and didn't taste of much other than someone dropping a piece of seafood into your alcohol by accident. Wasn’t bad but the combination wasn’t what it was made out to be.<br />
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I opted for a light course (having eaten all day, surprise surprise). <br />
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Sashimi of Fugu is a little chewier than other sashimi. But the chewing, if prolonged, allows you to taste the sweetness of the fish, provided you go easy on the addictive Ponzu sauce, that accompanies it. <br />
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The tempura course had but one piece of Fugu tempura which was quite tasty. The texture breaks down with heat to be a little more cottony but retaining a little bounce, so it was actually quite good.<br />
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To finish, I had a porridge made with pieces of Fugu and a fish stock. With an egg broken over it and finsihed with spring onions and Nori flakes, it was pretty much comfort food to the finish line, and in my book, the most satisfying way to eat Fugu. <br />
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The Fugu hotpot definitely makes my list of to-dos, cos you know what, I lived to tell this tale.<br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">博多割烹 かじ 本店</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;"></span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">2丁目-3-11Nakasu, Hakata Ward, Fukuoka, </span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">Fukuoka Prefecture 810-0801 </span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;"></span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: x-small;">Tel: +81-92-291-2219</span>Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-16296235631752092342012-12-27T21:55:00.003+08:002013-07-22T17:02:54.104+08:00Fukuoka - Ichiran and then someAs I’ve always said and tweeted many times over: Ramen and coffee are best friends. In my book anyways. There’s something very satisfying about the combination and in that order of course. While everyone knows there’s good ramen to be had in Fukuoka, I wasn’t so sure about the coffee scene and whether coffee bars were as commonplace as in the bigger cities I’ve visited. <br />
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<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-2NR70EfXiEE/UNxNluRazEI/AAAAAAAADUY/9VzyRtReBqQ/s640/blogger-image--2117171181.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh5.googleusercontent.com/-2NR70EfXiEE/UNxNluRazEI/AAAAAAAADUY/9VzyRtReBqQ/s640/blogger-image--2117171181.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Join the queue</td></tr>
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But first things first: a visit to Ichiran. One of the meccas of ramen in Fukuoka with many branches over Kyushu. <br />
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-8GB11YraDlQ/UNxNnnzMIXI/AAAAAAAADUg/aMG98KIQ4Ds/s640/blogger-image-614264256.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-8GB11YraDlQ/UNxNnnzMIXI/AAAAAAAADUg/aMG98KIQ4Ds/s640/blogger-image-614264256.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vending machine for noodles</td></tr>
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It’s not a full service restaurant so you literally have to get a meal ticket from the vending machine out front, then join the queue. Once it’s your turn the greeter shows you to your seat and then all you deal with is a pair of hands behind a curtain that unveils into the kitchen. You hardly see the server because there is no real need to. This is serious business where even if you come as a party, you eat individually, in your own little cubicle no less. <br />
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<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-I-KpL3deSKE/UNxNdPDQMKI/AAAAAAAADT4/cFuTjnvA8oU/s640/blogger-image--1068766263.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://lh5.googleusercontent.com/-I-KpL3deSKE/UNxNdPDQMKI/AAAAAAAADT4/cFuTjnvA8oU/s400/blogger-image--1068766263.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little homework before you get your grub</td></tr>
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Fill out your preferences including strength of noodles to the garnishes and whether you need a Kaetama (an extra serving of noodles for your leftover soup).<br />
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-jXk2S9G6BuI/UNxNhq0IL8I/AAAAAAAADUI/_J7KvbNxubA/s640/blogger-image-2114020558.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://lh3.googleusercontent.com/-jXk2S9G6BuI/UNxNhq0IL8I/AAAAAAAADUI/_J7KvbNxubA/s400/blogger-image-2114020558.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The reason we came here</td></tr>
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That wondrous bowl arrives a few minutes later and then any chatter dies down, only to be replaced by slurps, oohs and aahs. Yes, it is a delicious concoction of rich but ungreasy stock made from pork bones, then consumed with very al dente noodles (iron and steel tensile strength), tender and thinly sliced pork shoulder and given a little kick with a lot of spring onions and their special chili sauce.
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<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-au-tUwm7nOg/UNxNj1hiSbI/AAAAAAAADUQ/OfTaKQq5urg/s640/blogger-image--728763682.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://lh6.googleusercontent.com/-au-tUwm7nOg/UNxNj1hiSbI/AAAAAAAADUQ/OfTaKQq5urg/s400/blogger-image--728763682.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">Do her thing with the hand drip</td></tr>
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Although diehards tend to want to savor the goodness for longer, I like finishing my experience with a very good coffee. In this case, we were lucky to chance upon a little hole in the wall a couple of doors down the little alley from Ichiran, run by a very friendly lady and her husband. The hand drips on the counter attracted me to it and saved me from the huge Starbucks and Seattle’s Best on the street just perpendicular to the alley. Phew!</div>
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<tr><td class="tr-caption" style="text-align: center;">Le Petit Prince menu</td></tr>
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Unfortunately our Japanese language skills were non-existent so we couldn’t even enjoy the menu she put inside The Little Prince reprint. But sign language and more pointing got us far enough to get us a well roasted hand dripped pour of aromatic but light coffee. And of course the out-of-the-world strawberry cream cake which another nice little lady at the counter with us nodded in approval.</div>
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://lh4.googleusercontent.com/--q01xLnVJQo/UNxNfQwagKI/AAAAAAAADUA/j7EySdWn6Rw/s640/blogger-image-1694964790.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://lh4.googleusercontent.com/--q01xLnVJQo/UNxNfQwagKI/AAAAAAAADUA/j7EySdWn6Rw/s400/blogger-image-1694964790.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">The wowzer of a strawberry cream cake</td></tr>
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Even despite the language barrier, they were excitedly talking about us and the fact that they had visitors all the way from Singapore. (We assume all good since we heard Singapore like 7 times in 30 minutes). And so helpful were they that they even tried to find us our dinner venue on their iPad. Guess we do need these great gadgets to bridge communication gaps afterall! <br />
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<span style="font-size: x-small;">Ichiran</span><br />
<span style="font-size: x-small;">一蘭 天神店</span><br />
<span style="font-size: x-small;">天神1-10-15, 福岡市中央区</span><br />
<span style="font-size: x-small;">福岡県 810-0001</span><br />
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<span style="font-size: x-small;">Oasis Coffee</span><br />
<span style="font-size: x-small;">オアシス珈琲(きれいなコーヒー)天神店</span><br />
<span style="font-size: x-small;">天神2-3-39, 福岡市中央区</span><br />
<span style="font-size: x-small;">福岡県 810-0001</span><br />
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*Disclaimer: I don't read Japanese and have relied on the world wide web and foursquare to figure out addresses so if you get lost, just enjoy the city! I do know that at least I got the area right!</div>
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Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com2tag:blogger.com,1999:blog-2190740495395355701.post-58138937827085504382012-12-24T23:14:00.001+08:002013-07-22T17:02:54.182+08:00Fukuoka - Naginoki なぎの木 <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-DeyrjvzUOhU/UNhs2z71bZI/AAAAAAAADSI/hqA-xdPyD5E/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" eea="true" height="265" src="http://2.bp.blogspot.com/-DeyrjvzUOhU/UNhs2z71bZI/AAAAAAAADSI/hqA-xdPyD5E/s400/DSC_0022.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Canal City Mall</td></tr>
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I can't remember the last time I spent Christmas away from home. A little odd especially since Fukuoka isn't actually known for its Christmas spirit, although there no short of Christmas lights at Canal city, which sits on the bank of the river that runs through the city. Landing in sunshine did little to take away the bite of the cold except being able to wear cool shades almost anywhere, well until about 5.30 when it starts to get dark.<br />
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Fukuoka is exciting for the local cuisine that it is famous for, most notably Hakata ramen (more on that later when I actually get out to try some).<br />
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<tr><td class="tr-caption" style="text-align: center;">Motsunabe</td></tr>
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Most places will tell you that Fukuoka is home of the "nabe" or hotpot, and nothing short of beef or pork offal will do. Sounds a little off putting? My motsunabe of beef giblets was better than expected. It was hard to tell actually which part of the cow they used in bite sized pieces of fat and chew combined but in a classic stock of soy with cabbage, chives and tofu, it made for a heartwarming Christmas dish. Better than turkey!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TZQtBcaS6xw/UNhvfT_Eg7I/AAAAAAAADTI/uaY6ArTQ8Wk/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" eea="true" height="265" src="http://1.bp.blogspot.com/-TZQtBcaS6xw/UNhvfT_Eg7I/AAAAAAAADTI/uaY6ArTQ8Wk/s400/DSC_0009.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mentaiko tempura</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Black sugar plum wine</td></tr>
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A side of tempura, with its salty spiciness, made for a great starter with a black sugar plum wine on the rocks. Another great way to warm up too.<br />
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It's going to be a cold Christmas but the food here in Fukuoka should do wonders to warm things up, especially at a Yatai (street vendor)?<br />
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Merry Christmas!<br />
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西中洲本店<br />
中央区西中洲10-1, 福岡市<br />
福岡県 810-0002<br />
Tel: +91-92-7372020<br />
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<br />Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0tag:blogger.com,1999:blog-2190740495395355701.post-35606789951274201622012-11-04T17:06:00.001+08:002013-07-22T20:30:16.332+08:00Hong Kong - Wu Kong Shanghai Restaurant 滬江大飯店 <div>
It's an institution in Hong Kong. It is as the cliche goes: tried and tested. It is also a great bet, as I've learnt, to get modern renditions of traditional tastes from the Shanghai region without feeling like you've sold out. And the late-ish Friday night craving for a hairy crab set menu didn't disappoint. Set A, that is. Yes, it's more expensive but it was good value compared with my similar hairy crab meal at nearby Shanghai Min a couple of weeks ago. </div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-RmGLpFIv6uM/UJYrTwRNr5I/AAAAAAAADPI/14fNGzjfb-A/s1600/IMG_6129.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-RmGLpFIv6uM/UJYrTwRNr5I/AAAAAAAADPI/14fNGzjfb-A/s400/IMG_6129.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised Hairy crab and Sharks' Fin</td></tr>
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Un-politically correct but a nice way to warm the soul after sitting at a freezing salon for 3 hours. Not the best bowl of fins I've had but it was generous for the crab roe and tasted more like roe soup than sharks fin. With a dash of vinegar, we were off to a good start.</div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-eE2tUAPi7nc/UJYrU7Q1QRI/AAAAAAAADPQ/oW-v-skdb_o/s1600/IMG_6130.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-eE2tUAPi7nc/UJYrU7Q1QRI/AAAAAAAADPQ/oW-v-skdb_o/s400/IMG_6130.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir fried hairy crab on steamed glutinous rice with stir fried Dou Miao</td></tr>
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Although I found the glutinous rice a tad sweet, the stir fried hairy crab was just unadulterated goodness concentrated. With a different vinegar laced with smashed ginger, same but different. Very enjoyable. An accompanying bowl of dou miao (pea shoots) ensured we got our fiber intake for the day.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-wQT-f_BT1d8/UJYrWaImduI/AAAAAAAADPY/LbM2hM0efFg/s1600/IMG_6131.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-wQT-f_BT1d8/UJYrWaImduI/AAAAAAAADPY/LbM2hM0efFg/s400/IMG_6131.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hairy Crab Xiao Long Bao</td></tr>
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I'll be honest. I'm not a big fan of XLBs. I don't generally like eating the unknown and many a meals which I've had on the mainland guessing to myself what meat they use in the XLB filling... This was was generously laced with hairy crab meat and actually quite good. My benchmark is Din Tai Fung, which I still crown as my fave. <br />
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My trick for eating the XLB without sacrificing the soup is to actually nip a little hole at the top, pour in some vinegar, then pour all the liquid onto a spoon and drink. I devour the rest slowly. Not the most traditional way, but hey, I get the goodness first then decide if I want to even eat the rest. For the record, I finished this one.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KDSL1XaGYhM/UJYrXfV05WI/AAAAAAAADPg/fLyl1EyfZ4E/s1600/IMG_6132.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-KDSL1XaGYhM/UJYrXfV05WI/AAAAAAAADPg/fLyl1EyfZ4E/s400/IMG_6132.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The real McCoy</td></tr>
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Not the biggest.. but get real, this is a prix fixe offering.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--JQGpi3hLVU/UJYrYrwsIyI/AAAAAAAADPo/BIPGBuoPo6g/s1600/IMG_6133.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/--JQGpi3hLVU/UJYrYrwsIyI/AAAAAAAADPo/BIPGBuoPo6g/s400/IMG_6133.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dissected</td></tr>
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Could do with a little more roe but at least this one tasted real and good. Roe was flavorful and rich. Out of this world with yet another vinegar that was sweet - think balsamic. Very good. A little deeper into the season when the crabs are pregnant with more, and we're talking serious business here.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-SalprIch7ws/UJYracdpBCI/AAAAAAAADPw/Dyf4tO-eiw4/s1600/IMG_6134.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-SalprIch7ws/UJYracdpBCI/AAAAAAAADPw/Dyf4tO-eiw4/s400/IMG_6134.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glutinous rice balls with a sweet sesame filling in ginger broth</td></tr>
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To finish, a typical dessert of glutinous rice balls stuffed with a sweet sesame molten paste hits the spot. Although the skin was not thin and chewy, the filling was pretty good and made up for a thick, powdery skin. Ginger broth was milder than the last cuppa ginger tea, which had enough heat to chase any Yin-ness away from the crab. </div>
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Yes, Chinese believe hairy crabs are extremely Yin by nature and so to harmonise the body during and after consumption, a lot of ginger is introduced (in sauces, teas, and desserts). What we didn't order at this eat-and-run was an aged bottle of Huadiao, a Chinese yellow wine typically consumed with preserved plums, which also provides enough Yang-ness to balance. And for those who are dying to ask, no, dining with a male companion is not enough.</div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Unit B, 17/F, Lee Theatre Plaza</i></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>99 Percival Street</i></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Causeway Bay</i></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"><i>Tel: +852-<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 10px; -webkit-border-vertical-spacing: 10px;">2506 1018</span></i></span></div>
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Edenahttp://www.blogger.com/profile/06177242647795019481noreply@blogger.com0