Apparently this noodle joint has quite a history behind it and I am ashamed it took me all this long to try their famed noodles. I am not a big fan of Chinese egg noodles because more often than not they contain strong alkaline flavor which I hate so much! However, the type of noodles they specialize here is the so-called Jook-sing noodles (竹昇) which somehow has very little alkaline flavor, was it my lucky day? Either they use very little or I was lucky? Anyhow, Jook-sing (竹昇) or bamboo noodles got its name because the dough is made / kneaded by riding on a bamboo log. I wish I had the chance to see how it is done.To start with it was the sliced omasum (牛柏葉) with goose intestine. Taiwanese has a special terms to describe the texture, the word is QQ or what I like to refer to as firm to the bite. The sliced omasums were black because no bleaching was done, black is the original color of it. A light dip into the chili sauce made it a great appetizer.The Chinese shrimp roe dry noodle (蝦子撈麵) was as good as I was informed. The fact that it had very little alkaline flavor to it added many points already. Shrimp roe flavor was rich but not as rich as the one I had in Macau (will post soon). Apparently you can order different sort of combination with the dry noodles, mix with wontons, beef briskets or whatever you fancy on the menu.

The wontons were pretty boring when compared with the noodles. In the other hand, I quite enjoyed the soup likely because it was not as strongly seasoned as many other places. By no means bad, just that I rather order another dish of Chinese shrimp roe dry noodle.

Likes:
- texture of noodles, firm to the bite (or QQ) without the alkaline flavors which I truly hate.
- sliced omasum (牛柏葉) with goose intestine: I am a big fan of both items so perhaps slightly bias towards this dish. It was such a simple dish that
Dislikes:
- quite a long queue all the time!
- boring wontons

Original Blog with more Pictures: http://www.jasonbonvivant.com/2011/04/lau-sum-kees-noodles-hong-kong.html

The dinner gathering was fun and full of laughters, and I got to meet many new friends as well ... yet that was key parts I recalled, at least the pleasant enough parts worth my memory slot. It was known for its hot claypot rice items with over 90% of the items served in hot claypots. If you are looking for an alternative, a more comfortable setting to have your hot claypot rice, this maybe your choice because there a many other dodge places which may or may not have great offerings. Located right next to the famous Tung Po inside the cooked food center above North Point Wet Market, do expect a fairly ventilated space but please be careful of wet floors, wait staff charging back and forth with arm's length of dishes yelling their way through the narrow spacing between tables and staff with attitude a little too friendly on first encounter. Then again, that's the charming aspect of such restaurants right? You be your own judge ... ...Since claypot rice takes a little while to prepare / cook, we ordered a whole Chinese wine marinated chicken hot pot to start off with. It was a rather chilling evening so some sort of live flame do help! The raw marinated chicken wasn't pretty to look at but as soon as they were cooked, that was another story! Quite flavorful due to the marination and the simplest way to eat them as well.The salty egg meat loaf claypot rice arrived soon after while the chicken was still simmering in the stocking. Maybe it was my taste bud but I could not taste any sort of saltiness from the egg sitting on top. It turned out I wasn't the only one having that weird sensation from the so-called salty egg, it was indeed tasteless ... was an ordinary egg? or was it some sort of special light, sodium free salty egg? What about the rice? We were told to wait 2 minutes before lifting the cover so the soy sauce can be absorbed fully into the rice for its flavors perhaps. However, it did not do much to the rice or flavors in my opinion. The rice was too moist, even the part without the soy sauce! One of the key elements for a good claypot rice is to have a fairly dry texture to the rice. Many like how the rice would dry up and stick to the inside of the pot, creating a very dry and crunchy rice layer, like a thin layer of rice cake. However, key is to have as little moisture as possible! They certainly failed in this aspect.The lamb as well as minced beef with egg had the same problem with the rice.

Sigh ... the rest, even the preserved duck and sausages claypot rice have the same problem with the overly moist rice. Did they set the timer incorrectly????

Likes:
The Chinese wine marinated Chicken hot pot.

Dislikes:
Rice was overly moist and not enough "crunchy rice layers" reminded at the end.

Original Blog Post: http://www.jasonbonvivant.com/2011/01/new-tsiu-wah-bistro-hong-kong.html

Life cannot be better when you can spend a wonderful Sunday afternoon with 3 lovely ladies over Brunch + Desserts! It certainly made the my day before Monday less miserable. I wish every Sunday can be the as eventful but of course at different venues. The culture of Sunday Brunch has been trending over the last few years in Hong Kong based on my observation especially with the number of establishments offering such menus. However, there are only a handful to be honest and there are more people like myself who are getting used to getting up late over the weekends and then head for brunch. Another interesting thing I realized is that people heading for brunch nowadays are increasing more causal, particularly ladies who obviously choose not to put any make up on. Don't get me wrong but I am just surprised, that's all.

Located in the middle of the older district of Hong Kong in Sheung Wan, Oolaa exerts quite a different atmosphere and scenery compared with the surrounding setting. Half pub and half dining area, it clearly tries to suit different crowds at the same time on any given day. It was quite a walk to reach there from Central so I was pretty hungry by the time I arrived. As soon as we were all settled down in the dining area, it was time to order! I ordered the Breakfast Pizza because I was curious about. I may not seem like an adventurous person but when it comes to food, I can be! The price I have to pay for being curious was ... carbs overload! With potatoes chunks and cheese as toppings, even for a potato and pizza lover like myself it was a bit too much.The Eggs Benedict (buttered baby spinach and button mushrooms) was love at first sight. At least its look! So ... round and so clean-cut with its presentation. The cherry tomatoes were asking me to eat them in one single bite! The poached eggs had running yolk coming out as soon as I put my knife into it but the whole dish was not of optimal temperature when served. I was a little disappointed with food temperature to say the least but in terms of flavor, the combination of butter spinach and mushrooms together with the eggs more than compensated the shortfall. The Beer Battered fish and chips was ... boring but it certainly reminded me about my trip in London a few months ago. Batter was a bit too thin to my liking and the shape of it was ... more like fish sticks. I like my fish in one big slab served on newspaper (FT preferred haha).

Pork Belly Lollipops with a spicy Hoisin BBQ sauce. You are right, the word Lollipops got my attention already and I had to be ordered! H encouraged me as well! As the name suggested, it was basically pork belly on stick. Sorry actually, with the Hoisin BBQ sauce, it was Chinese style Pork Belly on a stick to be exact. A truly Chinese inspired lollipop. Savory lollipops. Oh right, the skin was quite crispy but the Hoisin sauce was slightly overpowering indeed.Hello Oolaa Cheescake Crunch! It was more cheesy than I expected and rather refreshing as well with berries on top.Hello Strawberry Pavolva! Should I or should I now eat you right away???? It was huge! The sauce and the sliced strawberries were a bit too tangy for me but it was a light and fluffy Pavlova nonetheless.

Nice to meet you Mango Crumble! But I like your cousin Apple Crumble more! I am sure it was quite difficult to make because mango generate greater amount of moisture when cooked. The crumble part was nice but it was the entire piece that matters. If you are a mango fan and like to try this, do give it a try.

I wasn't sure what inspired the Banana Split here but I did like it! Let's be fair, yes they did warn me saying that it was COMPLETED DE-CONSTRUCTED, but still! They should have named it differently or perhaps burlee the banana a bit more because it was more like sauce to me.

Bye Bye Banana Split! I now welcome S'mores!!!! Huge plate of it as well! Quite funny the way they presented it but I liked how I got to figure out by playing! Yes, I do play with my food as you can see by now. Note: It is not for the light hearted because having this at the end of a full meal requires the courage and stomach and appetite of a lion! unless you are like me who self-claim to have 4 stomachs! It was hard to go wrong by dipping a Graham cookie into the chocolate dipping and then the torches marshmallow and top it with another cookie. Actually, I think you can eat it however you like it, it is hard to go wrong. Invent your own version of S'more, completely de-constructed if you like! But in any case, No matter how creative you are, it would not be the same when you are not making S'mores over campfire!!We had quite a lot of desserts to be honest but never too many in my opinion Likes:
- Not of optimal temperature but still alright in terms of flavors (and poached eggs with running yolk!)
-Atmosphere is quite relaxing during the weekend, can be quite noisy as well in the bar area but some prefer it that way especially when a game is on!

Dislikes:
- Breakfast Pizza
- Overly de-constructed Banana Split

Avg Spending: HKD 100 - 200 per person

Original Blog with more Pictures: http://www.jasonbonvivant.com/2011/01/oolaa-hong-kong.html

I can be such a brat sometimes, perhaps it was the child within that makes me do foolish things at the wrong time, at the wrong place. It is often the learning process that matters right? My mom once said that I often play with my food when I was young and actually I still do but for a reason perhaps. At the newly opened hot dog shop Brat, I can't help but rearrange my food for the sake of the pictures. For those who know me well, I love hot dogs but in Hong Kong, it is quite difficult to find a good one indeed. I was quite excited to find familiar sausage names on the menu, namely, Italian and Gruyere sausages! So many I wanted to try!

For my lunch set, I ordered to the Italian for its lightly spiced flavors I miss so much back home. We can choose either the Rye or normal buttery bun with our hot dog, I picked the normal one because I think rye would make it quite hard to chew right? Quite tough to chew for a hot dog in my opinion. Give it a try if you want.

The lunch set came with some fries and they were quite good, quite crisp! I love the metal container and of course the ketchup and mustard plastic bottle which I heart! Somehow the look and feel of them made the whole experience quite cheerful.

So how was the hog dog in general? The sausage was good, spicy and flavorful as it should be but the size was slightly smaller than I expected. The lunch set was HKD98 including a drink and fries. In Central / SoHo area, the price maybe reasonable perhaps and it is more than just the food you are paying for but the overall experience. There are very few places in Hong Kong that specialized in hot dog and/or sausages so Brat has it niche for the time being.

I was lucky enough to be invited by she.com to return for tasting session at night. It was quite a feast indeed especially for a sausage fans like myself! ... Check it out here for my column at She.com's she.tastes pro.chat! >> http://prochats.she.com/jasonbonvivant/2010/12/16/brat-hong-kong/

Want to find a resto great for dating a girl? She wants to try something different yet offer no suggestion? A place that is quiet yet no need to walk so far with her heels? A place that tables are spaced wide enough to give you two enough personal space? A place that allow you to have certain walkable distance to the nearest MTR station after dinner? A location with more than a few crossings which you can make you lame move in garbing her hand while crossing the street? ... Don't worry, I think I have a recommendation for you: it's Limehouse on Ship Street, Wan Chai. Hiding behind the narrow and slightly steep street, you will immediate spot this rather outstanding white structure with several bright spotlights shining in all directions.

It somewhat reminds me of a small cottages near the coast but instead all you see from the inside would be concrete buildings instead of the great blue sky and sea. Decor was simple yet themed in a way that gives you a very homely / cozy atmosphere. Tables were arranged spaciously (or perhaps it was due the layout of the two floors structure) that my friend and I have personal space without whispering.
The menu was very focused with a handful of starters and mains for your selection. Oppps, forgot to mention that this place offers English or what I like to call English-inspired cuisine. I personally prefer a more focused and specialized menu because I rather have quality food than a wide selection of items that are bad poorly executed. Anyhow, we started our meal with Petite Fish and Chips. The fries were alright, freshly fried and with the vinegar dippings, it was quite a treat. As for the fish part, they were alright. Don't expect a thick battered fish though, I think somehow they adapted to the Hong Kong style of which less batter was used. I personally prefer thickly battered fish and chips, then again, each to their own.

Duck Liver and Egg. Alright, to me the star of the show was not the duck liver but the egg part. A small lightly seared duck liver placed on top of a medium cooked egg shaped like those served in an Sausage and Egg Muffin from McDonald's. (I think I will get that for breakfast on Monday ... humm ... just mentioning makes me crave for it!) The combination of egg with the stronger duck liver flavor made it a dish I would return for. Did I mention how I loved the semi-liquid egg yolk that went quite went with the liver as well? Simple yet delicious.

For mains, I ordered the Not Exactly Bangers and Mash. Why I ordered that? Thanks to the interesting name of the dish, simple as that. So why is it called this funny name? Apparently the bangers were not prepared in a very traditional way or not even considered as bangers. Traditionally, Bangers or Sausages are made by stuffing the meat and fat into a tubular castings made from intestines of the animal. However, nowadays it often requires certain tools to help stuff the meat into the intestines, some are quite huge and requires time to prepare. After a brief explanation, apparently the bangers we ordered were made slightly different, instead of stuffing the meat into the intestine casting, the meat was "wrapped" by the casting. If you look closer at the picture below, you can see how loosely the sausages were. Definitely Not Exactly Bangers and Mash. The sausages were quite good, yet different mainly because of the texture. Give it a try! What I find to be a good addition to the sausage was the use of tiny bits of fat. Without the tiny bits of fat, it would taste so different, the tiny little fats rule! What about the mash? hummm ... I wish I could have been smoothly and more flavorful.

My friend ordered the Lancashire Hotpot. For those unfamiliar with this dish, it is a rather traditional offering from Lancashire, England which consisted of lamb and onion, topped with sliced potatoes before being baked under low heat for quite a long while. Yep, it is quite that simple to make based on my knowledge. However, I have to admitted that I have no tried this dish too many times but I don't really recall it being so watery as served here at Limehouse, the jus should have been a bit more thick like a stew right? The meat was tender and flavorful, yet not overly gamey, but I really wished the jus was thicker!

I am not sure what got into me but I really feel like writing today! So what am I going to talk about and blah?? Lamb! I might have mentioned it before (forgot which London post) but anyhow I will say it once again. Some people dislike lamb or mutton for its gamey flavors but ever wonder why some have stronger gamey flavors then others? Based on what I have been told (please correct me if I am wrong), male lamb produces a stronger gamey flavors than female lamb. Also, lamb under the age of 6 months would produce less or no gamey flavors due the lack of hormones in their system. In other words, it is the hormones that produce the the gamey flavors and lamb usually starting reaching that stage beyond the age of 6 months when puberty starts. Mutton, which is lamb beyond the age of 12 months usually, definitely has stronger flavors than lamb, both female and male lamb wise. Perhaps you can ask for female lamb under the age of 6 months when you order your dish next time? HAHA ... good luck! (Again, I am still doing some research for verification of my statement above, so for the time being, please treat the info as my own)
Time for dessert! I had the lemon tart which was slightly too tangy for my liking. If you are a fan of lemon tart and citrus flavors, this tart is for you.
Wow, home made Apple Crumble! A simple dessert to end the meal with. It was great, not overly sweet and the crunchy texture together with the soft diced apples mixture made it ... yum! A scoop of ice cream would be nice right? My friend C is a big fan of Apple Crumbles so I took a small bite and let you enjoy the rest.
Was it very authentic? Honestly I am not sure, perhaps as I mentioned English inspired kind of authentic? In any case, great service and lovely location with great decor (and unpretentious) in my opinion. Planning my revisit for casual lunch soon. This place to me is a causal joint when I want to enjoy a simple meal with close friends.
Likes:
-- Not Exactly Bangers and Mash - Cannot really compared with traditional bangers because they were not exactly bangers right? The tiny little fats made the world of differences!
--Duck Liver and Egg - the star of the show was the egg!
Dislikes:
-- Lancashire Hotpot - slightly watery, thought the jus should have been more ... stew-y
Avg Spending: HKD 200-300 per person
Original Blog with more pictures: http://www.jasonbonvivant.com/2010/11/limehouse.html

Last year I had a very memorable experience at The Parlour @ Hullett House TST (http://www.jasonbonvivant.com/2009/12/parlour-hullett-house.html) and won my top spot in my Afternoon Tea No More 2009 award. This year before the end of it, I found the establishment that qualified for the Afternoon Tea No More 2010 --- Harlan's @ The One TST. First of all, I was attracted to here because of the Jo Malone Afternoon Tea set as promoted. I heard about it from many friends as well asking me to give it a try. It sounded interesting enough right? If I am from Jo Malone, I would expect my business partner to help promote this special offering as well, however, guess what, I have to request for the special menu and what was funny was that .... well, let me pull it as follows:

Jason: "Hi, I would like to check out the Jo Malone Afternoon Tea set menu."
Staff: "Jo Malone?"
Jason: "Yeah, the perfumes, fragrances, candles ... "
Staff: " [pauses] Oh, I think I know what you are referring too, wait a moment please ... "

Great job! I would be fairly pissed if I am from Jo Malone.



Of course I can go on with the quality of the food first but I rather highlight some of the interesting experiences first. These experiences put a new meaning to Harlan's slogan "Where Dining is an experience" ... missing a few words in my opinion ... "Where Dining is an ONE TIME experience." So what happened?



My friend ordered a pot of English Breakfast Tea and out of the 10,000 sqm of table space (a table for 4 to be more exact), the staff has to put the pot and cup right next to the edge of the table. Another thing that I find funny was that when my friend as for a refill of hot water, the staff just poured the hot water into the pot right from the little counter 10 steps away from us. It was poured from those thermo bottle! I really thought I was in a Chinese restaurant at that moment, the bar was just around the corner, why can't they just walk a few steps and do it there! I don't care how you do it but not right in front of us please!



We have been reminded that their tea time last from 3:30pm to 5:15pm because they need to prepare for dinner time. Well, the preparation seems to have started when we sat down. Table clothes were being ironed ... RIGHT NEXT TO US! They seemed to care more about how straight the table clothes were then check out what diners were requested with their hands up for over 30 secs! (and by the way, they were so straight and flat if you ask me) If you think you cannot handle afternoon tea session, then please just don't offer it. It is better to not offer it than doing a bad job at it!



There were more to just the above! The place was located on the 19th floor with a great patio outside overlooking the harbour. Half the restaurant was surrounded by glass windows so natural sunlights can shine in giving you a wonderful feeling. At around 4:00pm - 4:30pm, the sunshine would shine directly into the restaurant. Why I know? BECAUSE IT WAS SHINNING DIRECTLY INTO MY EYES! For some odd reasons, they lift up the blinds, just that particular section of the blinds! Do I look too pale that I needed a sun bath? Do I look shiny under the sun like Edward Cullen???



I guess I can now return to talk about the food such as the super hard macarons, dry tiny sandwiches and dry scones. Just to name a few by the way ... sigh



So what was so special about the Jo Malone Tea Set? Well ... we were given this set of Jo Malone's candles and cologne. It was the Parma Violets Tea scent candles. (forgot to check which fragrance of Cologne it was before I gave it to my friend ... ooops) Wish it was the Red Roses fragrances if they have it in candles. (I don't think they have it unfortunately right?)

Among of the items, the best had to be the Honey Roasted Pear Napoleon. Macarons were hard, bread was dry, scones were dry, tiny pizzas were cold and cheeses were ... out there under room temperature or been prepared for a long while in my opinion.

We also ordered the Chicken Mushrooms, Parama Ham, Jalapeno, tomatoes and Mozzarella Pizza was good or perhaps excellent when comparing with the tea set. Italian styled pizza, thin and flavorful without the tomato sauce overwhelming the rest of the flavors.

Likes:
- The pizza was surprisingly delightfully, perhaps when compared with the rest of the meal that it made it to my LIKES list.

Dislikes:
- Ironing table clothes while we were eating?
- Direct sun lights into my eyes and I did make some really obvious move but yet being ignored! Why just that section of the blinds? WHY?

Avg Spending: HKD 180 per person (Jo Malone Tea Set for 2 = HKD 298, normal Tea Set = HKD 198 for two.)

More Pictures please visit: http://www.jasonbonvivant.com/2010/11/harlans-one.html

Sumptuous is often the word being used to describe Sunday Brunches and I could not agree more. I enjoy Sunday Brunches because I believe that after a week long work week, we all deserve a little break during the weekend, to enjoy good food with great company. Here at Whisk, they started offering Sunday Brunch recently with free-flowing Louis Roederer champagne as well. Unfortunately, unlikes other hotel establishments, there is not option to opt-out the champagne if I recall correctly. I have been to the Whisk a few times before but mostly for dinner and I enjoyed my stay the last few times. My favorites include the Suckling Pig (Signature dish) and the Apple Crisp (at least the original version being served in the baking pan, they have changed the serving methods and portion recently unfortunately)

Brunch at Whisk follow the approach whereby you go pick your own Starters / Seafood / Cheeses / Desserts from the various stations and you can order hot dishes on demand (so-called I guess because many of the hot items arrived within minutes after placing the order.) There were a few hot items such as the famous suckling pigs, lamb chops and grilled sweet corns being offered at the hot food stations as well.

In addition to items at the stations, there were a few "tapas" being served at random intervals such as the Oysters Rockefeller, Parma Ham Egg Custard, Pan-Fried Prawn and Foie Gras as well.

Among the few being served, the Prawn was the best, firm to the bite and flavorful with hints of sweetness from the sauce. The foie gras was overcooked and Oysters Rockefeller was average only because I thought it lacked the oyster flavors. I am quite picky with any sort of oysters. the Parma Ham Egg Custard ... humm ... too watery in my opinion and the ham flavor dominated the egg flavor.

One of the highlights of the Brunch (to many people perhaps) has to be the Caviar station. However, to be honest, it is of an acquired taste in my opinion because I am not a big fan out it.

Another must try - Gourmet Fried Eggs with Parmasan Cheese Foam. I was pleasantly surprised by this simple sunny side up fried egg with wonderful cheese flavor and sauce that carried hints of sweetness to it! The little piece of param ham on the side was a good addition to the overall flavors as well. Thumbs up!
Another must try - Roasted Suckling Pig. A Signature dish of Whisk and here basically you can eat all you want instead of paying $3xx during dinner. Golden crisp skin with soft and tender meat layered by a thin film of fat. Thumbs up! You better eat during the first half of the meal otherwise you might not have space to enjoy them.
I ordered the Garoupa from the hot items menu but it was overcooked likely due to the fact that it was pre-cooked for some time and served within minutes upon placing order.

It might look great but the tenderloin was quite tough to chew. Flavor was alright but texture was rougher than expected. It was average only. I am going back for more roasted suckling pigs!

Likes:
I enjoyed the atmosphere because it was not as crowded as other similar establishments. It is for the same reason that the price can be a concern.
Suckling Pig - Thumbs up! Golden crisp skin with soft and tender meat!
Gourmet Fried Egg - quite unique, a must try!
Dislikes:
Overcooked garoupa and foie gras
Tenderloin texture a bit rough and overly firm

Avg Spending: HKD 500 per person
More Pictures at Original Blog: http://www.jasonbonvivant.com/2010/09/whisk-sunday-brunch.html

It is quite rare that I took pictures of my meal but I do not write a detailed review of the resto. This is one of the rare occasion due to ... well, sake ... many bottles of sake I consumed here. I was invited by a few friends who frequent here and thanks to them I found another nice little joint hiding in the Tin Hau / North Point area. I had a good time trying out different sake!

I am not going to get into great details for this review but all I can say was that I had a great time and I will return for sure and do a more detailed review. So for the time being, I will post the pictures I took. Overall it was a very pleasant meal as far as i can recall from all the sake!

One thing I do remember was that many of their grilled items were very good! The ox tongue for example was firm to the bite and very beefy in flavors!

Oh yes, this following Grilled Japanese Rice Cake was exceptionally delicious! I mean the soft yet chewy texture plus the flavors was ... yummmm!

We often talk about ladies having a second stomach for desserts but I say this applies to guys as well, not that many would like to admit. I have got a soft spot for anything sweets and so a new joint in the middle of Lan Kwai Fong serving just contemporary desserts as its draw naturally attracted me come here whenever possible. Many asked me if I have ever been to this place recently because I did not really blog about it here. The fact is that I have not blogged about it YET. Actually I have been here a couple of times and my first review can be found on my original blog link. I often come here on a weeknight because if I am to go to a bar for a few drinks during Happy Hour, I might as well pick a dessert bar and get sugar high, right?

I will visit again soon and review on a different set of desserts on this blog even if it means I need to eat all the different choices. I really don't mind when it comes to sweets! Indulging myself with desserts after a long stressful day at work reminds me of an anonymous quote I came across a while ago, "Stressed spelled backwards is desserts. Coincidence? I think not!" How I wish I have a third or even fourth stomach. I will be back soon!

Original Blog Post: http://www.jasonbonvivant.com/2010/08/riquiqui-dessert-bar.html

Many informed us that McSorley's Ale House is one of the best burger places in town but our experience tell us that it may not be exactly the case. It was by no means bad, perhaps we expected too much. A matter of expectation management I suppose. Therefore, it is very important to be as mutual as possible when visiting new restos in my opinion.

We started with a bucket, yes a bucket of Spiced Rubbed Chicken Wings. The golden skins were crisp and flavorful with hints of spiciness which enhanced the flavors. For those who love cheese, a quick dip into the cheese sauce compliment the juicy wings very well! I wish the bucket was bigger!!

I did not try the Chicken Parmesan but just the look of it said it all: EAT ME PLEASE! How was it by the way S?

R ordered the Bacon and Cheese Burgers ... hummm ... bacon .... yum! If I recall correctly, R comments on this burger were pretty much the same as minem which means the burger was .... [read on please ]

I ordered the Blue Cheese Burgers with Bacon and oh boy was it cheesy both in aroma and flavors.

However, the beef lacked the beefy taste I was looking forward and although cooked to medium rare as requested, it was fairly DRY! The bun was warm and top remained toasty crisp even after 5 mintures into the meal but meat patty was rather disappointing in my personal opinion.

Likes:
- juicy, tender, golden chicken wings!
- bun remained toasty crisp even after 5 mins

Dislikes:
- Burger beef patty rather dry even at Med Rare.

Avg Spending: HKD 100 - 200

Original Blog with Pictures: http://www.jasonbonvivant.com/2010/08/mcsorleys-ale-house.html