【𝙈𝙚𝙜𝙖𝙣'𝙨 𝙆𝙞𝙩𝙘𝙝𝙚𝙣, 𝙒𝙖𝙣𝙘𝙝𝙖𝙞 美味廚 灣仔】~ 今年 2023 秋天 Autumn fall to Winter, they are doing a Korean Beef x Hotpot 韓牛及海鮮, 餃子, 火鍋打邊爐! 🐮❤️ 今次叫了一 Set 及單點, 已經包了 Hanwoo 1+ 韓國 #江原 韓牛 , 而且有好幾款海鮮同餃子可任君選擇. 重點係今季出了兩款最新湯底, 舊年仲係疫情中入秋天, 我都有試過 2022 另外兩款湯底！包括 疏乎厘蟹皇番茄忌廉湯, 同 脆脆椰香三杯雞湯: 2023 Autumn/Winter Soup Bases: 🔸 韓國牛肋肉蘿蔔湯 Korean Galbitang Beef Short Ribs & Radish soup 🌟🌟🌟 🔸 *韓國泡菜年糕豆腐湯 Korean Kimchi & Tteok mochi style Rice cake Tofu soup. We didn't tried it this time yet, but it is Vegetarian based soup, just like they used to offer a lot of Vegetarian dishes here for clientele as an alternative Healthier side offerings 💚🌱🌱👉🏻 This was always their style ~ #HKE美味廚 ##HKEVegetarian _ 試了牛肋肉蘿蔔湯底, 正到！個牛肋肉超級炆得好淋勁正牛味, 直情可以媲美最好食的港式或廣東省式清湯腩! 不過我食打邊爐有自己一套, 明知道牛肋肉已經先煮過一次？再開個火頭最多只可以調教至最低 P1 to P2 火喉, below Simmering, 當佢係慢煮定係 reheat 又好先至係最好食法窗框！ 🔹

『𝗦𝗮𝗸𝗲 𝗕𝗮𝗿 𝗖𝗵𝘂 𝗖𝗵𝘂』, newly opened in Causeway Bay 銅鑼灣 登龍街 on the 25th Floor. Is actually a sister collaboration project between both Sake Bar MURA (Tst) & Chou Chou Yakitori 兆鳥 (Tst), an interesting project by the 2 lady owners!!! 🎉 I happened to have known them "Both" separately, and even the Chefs & Sommeliers here now, used to sometimes overlaps in their previous ventures. Congratulations 🎊 on their new Opening. It is very rare when 2 Lady owners happen to have the same passion, and decide to open their new Venture together! The Sakes here are amazing, some are Imported exclusive to them. They also carry a rare selection of say, Shochu 焼酎 with Fermented Sweet Potatoes, or Chestnut 🌰 fermented, or Infused with Coffee like a Liquor, etc ~ which are not usually seen in Hong Kong market. 🔸 The Food here are also very delectable, from Yakitori to Mentaiko 明太子厚揚げ, to Grilled Beef Tendon slow cooked 1st for 8 hours. Agedashi Dofu 揚げ出し豆腐, etc. This places is going to be very "Hit" and crowded soon. It's only closest competitor is nearby Sake no Wa 酒の和 only 2 parallel streets away, of which I am also a super fan!! 😊 🎉 🎉

【拉麵一郎 🆁🅰🅼🅴🅽 🅸🅲🅷🅸🆁🅾, 尖沙咀漢口道19號, 𝙃𝙆】aka #らーめん一郎 is originally from Tokyo @ichirohk_official . I ordered their Katsuo Soy Sauce ramen 鰹魚醬油拉麵 HKD $88, the soy based soup is quite sophisticated, and also carries a balanced likeable #煮干し Niboshi dried fish impact beneath the Bonito soy sauce. Both the Egg and the slow-cooked Spanish 西班牙黑毛豬 x 2片 Chasyu pork also carried their nice respective tastes, which can't be taken for granted in HK. The メンマ bamboo shoots were also very high quality! 👍🏻👍🏻🌟 Overall, was surprised how much I enjoyed their shoyu ramen bowl, in fact its better than quite a few very famous shops I used to eat in Tokyo. Interesting! 而且香港嚟講價錢算很實惠, CP 價值高. Also found out the Owner of Ramen Ichiro HK, also owns some other Sushi Omakase shops in TST and CWB... 應該都係日本迷老細一個 __

烤炙牛肉 海蝦濃湯伊麵 Grilled Roast Beef with Prawn Bisque E Fu noodles 🍜🐮🦐 ~ HKD $90. A small, independent noodles shop with only 1 guy running it. With 3 recipes only, actually there was an elusive 4th recipe a Roasted Beef Burger 🍔 #海牛寶 but owner said he is too busy to make it these days, especially when he needs to cook up & replenish 3 very distinct flavor pots of soups from ground up everyday❣【海 三碗麵, TST, Hong Kong 🇭🇰】🌊🌊 Everyone is different, but surprisingly I am highly hooked with their noodles here, in fact even the peppery Roast Beef is of very good quality.. 牛肉上面堆蔥同櫻花蝦, 食到後半碗我會放埋落個湯度. 因為本身索咗啲牛油香味, 溝埋落D湯又有另外一番後勁, 再次味蕾爆發過第2次層次 👍🏻👍🏻. 講完之後, 已經又想再去食 😊😜 __

3 different bowls of Freshly slaughtered, neutered/castrated Male Beef Brisket/Skirt Parts 新鮮 #騸牯牛 :

🔸#牛爽腩 河粉. Very good fresh beef fat aroma, also meat sweetness. Neatly trimmed too 🌟🌟 Yum!! 😊 HKD $77

🔸普通 #牛腩 魚片頭河粉. The normal beef brisket is also marbled, soft. Also of very high quality 🌟 for only $58 + $8

🔸#牛坑腩 牛丸河粉 $66 + $8. The Beef Short Rib fingers, meanwhile, are slightly on the bouncier, chewier texture. The reason for this shud be understandable too as they use Fresh Rib meat, & since it never underwent the frozen then defrosted stage, this part of the beef is actually harder to cook & soften up. If anything & u prefer this meat texture, this shud be considered a positive point!!

🥣 The 客家牛清湯 Hakka Beef style soup, comes without any Chinese herbs, radish or pickles 完全係走青, 菜脯同蘿蔔. A Purist style. The soup actually improved during my later visits, it now carries a Chinese Medicinal warmth input ~ which reminds me of 九記牛腩 from like 20+ years ago when they still bothered to make it that style.. 👍🏻👍🏻 The Rice Hor Fun noodles also improved in cooking, super glidingly smooth... As artisanal 沙河粉 shud be, when it used to be stone grinded & made with 🗻 mountain spring or river water 💦.

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As I mentioned before on my social media fan page, 騸牯牛 or 去勢牛 (きょせいぎゅう) in Hong Kong 🇭🇰 & Canton region, is massively overrated as a marketing term 🙄. Almost every male Steer/Ox 🐂 is raised this way globally 🌍 anyway, due to hormonal influences since young, otherwise it won't even fatten up & become tender.

Whilst female cows are raised for milk & reproduction 要嚟生仔餵奶, 所以雌牛食得嘅都係貴價貨居多. 所以, 呢個世界真係咩嘢都可以有人講同博下相反做宣傳 ～ 你同我搵一隻新鮮 #生牯牛 劏下, 我反而會話你叻架嗱。😂

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REIGN ABALONE sources their own high end Abalones, either from their own factory in South Africa, or be it in New Zealand, or from the Americas. Michelin 1 🌟『Switzerland Chef Jean-Marc Soldati - 瑞士米芝蓮一星大廚』, actually helps to look after the recipes here. All the way to the French Champagne 🥂 that they also serve on the Swiss restaurant side too. And also on Swiss Airline as a consultant. The Abalone sauce is thick, full of depth and carries a slight Black pepper kick. Pretty addictive. They also serve a New Zealand sourced fresh Fish Maw 花膠, which carries a bouncy thickness and is highly likable. Especially for ladies who are always after a dose of natural Collagen!!

"Pancake Bunny" . Is the sister shop to the same famous Tai On Lau 太安樓 building's "Lazy Pasta". The 1st shop, cooks up a Japanese Eggs x Japanese white flour pancakes 🥞! For only around $40 HKD. Whilst at the same time, they also make their own proprietary Beef Burgers 🍔 by hand grinding the mince, then seasoned with their own recipe. *Not allowed to divulge the recipe totally, but it involves a gastric bubbly input to enhance the beef patty texture! •The Beef burger comes with either Veggies & Cheese 🧀. But later on, they also introduced a French Foie Gras 煎鵝肝版本. •Matcha Pancakes 抹茶班戟, as said uses Japanese eggs 🥚🍵. Also Japanese flour to make. The Egg whites and Egg yolk are whipped separately for the best combined textures & flavors, after cooking • The most Popular recipe here. Is surprisingly, the All Day Breakfast with beef patties, eggs, bacon & mushrooms. 全日早餐班戟. Which suits the whole day or after a hard work out, or a long day at work.. Or sometimes, after a bit of booze or Hangover episode!! 😊

CWB 銅鑼灣最近新開了三間日式 "牡蠣 Theme" 蠔店 🇯🇵 🇯🇵 🇯🇵🦪🦪🦪 👉🏻 •"牡蠣酒場 Kadoya" 係行日式蠔吧型式, 是由日本公司開過嚟香港的品牌. 而且生蠔除咗日本蠔仲有其他例如法國 import, 仲有海膽意粉. 價錢是優惠而且飲品抵, 味道同日本食同類型的店舖一樣. 坦白講我自己都幾喜歡呢一間夠曬 relaxed •"Kagura Hut" 喺香港 JunG39 姊妹店. 略有不同的就是它比較像一家日本近海邊, 一年只開幾個月的 #牡蠣小屋 . 不過係香港又會賣貴少少打高一班 •"牡蠣不如帰" 就係賣日本蠔拉麵, 是東京米芝蓮一 🌟 "金色不如帰" 蛤拉麵的新品牌變奏版. 其實以上呢間都有日本蠔拉麵食, 大家可以兩間都食完之後作出一下比較 __ •たっぷり牡蠣の旨塩ラーメン HKD $98. Shio Oyster Ramen. 望落去只算正常, 但係其實個湯底都唔錯 •しば漬け ポテトサラダ $48. Shiba Tsuke Aubergine 🍆 purple pickles & Potato Salad •日向夏ハイボール $68. Miyazaki Hyuuganatsu Highball Etc

前排同朋友去到 K11 Musea, 諗住食個下午茶嘆下. 見到樓上有間新開的 <魚子醬 Reign Caviar Shop>. 原來同樓下的鮑魚店 Reign Abalone 有關連. 見到兩位只係收 HKD $688, 加了 $100 換龍蝦意粉 Lobster Pasta 吧！ 因為有些嘢要傾, 所以覺得呢度坐得舒服二話不說就先叫了個下午茶. Caviar 魚子醬質素不錯, 細問之下原來現在意大利粉用上 "新鮮龍蝦", 是開店沒多久之內已經換了的, 怪不得質素可以媲美高級餐廳. 下次來也可能叫一碟整份的龍蝦意粉！ Tiramisu, 生果 Pannacotta 喜出所望地最好食, 前者還刨了幾塊黑松露, 這個不用另加錢！ 叫了南非茶. 但原來同一價錢可以包松露忌廉藍山咖啡 Blue Mountain, 早知睇清楚啲個餐牌先再叫

"金色不如帰 Konjiki Hototogisu" in Japan is well received, and is only 1 of 3 Tokyo Ramen Michelin 1 🌟 awarded. Their latest Ramen concept is based on "Oysters" instead. With a soup that is extracted by cooking down mostly Oyster 牡蠣 essence, instead of Hamaguri 蛤 as its sister shop. It is quite refreshing and sweet. Although there is no actual oysters within the ramen, which is expected since the original Hamaguri ramen also only carries the extracted taste and not the Clam itself.. There are many side dishes that carry the Oyster meat!