Sh!ok (已結業)

When it comes to Hainanese Chicken Rice, I honestly don't know anyone who hates this dish, almost all can recall a memorable experience with this dish. We didn't come here just for the Hainanese Chicken, which I love to eat in every possible opportunities, we are here to try out some of their signature Singaporean specialties.Chai Tow Kway 菜头粿 (Black) is how residents of the Chiu Chow region call stir-fried turnip cake. There are usually two types, one is mainly with fish sauce, diced garlic, chili and some preserved radish while the other version is with black sauce. We ordered the black sauce version with flavors that were slightly chili yet sweet. The turnip cake was firm to the bite but not of optimal temperature. I have been hearing plenty of stories about how a traditional Hainanese Chicken should be or should taste like. I am a bit confused myself so I did a little research myself . There are many regional variations of this dish around Southeast Asian countries such as Singapore or Malaysia but the origin of it was likely based on a Hainanese dish called Wenchang chicken (文昌鸡) . Preparation usually involves simple boiling of the entire chicken in stock until cooked. If you ask me, once it is cooked, depending on the intensity of the stock, the chicken can get a bit bland. Here is where the school of thoughts diverge from what I heard, one would say that it should be bland letting the unique sauces to give it all the taste while the other would argue the other way around.Anyhow, the Hainanese Chicken being served was not the bland style but with a noticeable chicken flavors. We were provided the chili sauce and the dark soy sauce which I preferred. Meat was firm and skin was not overly fatty so go ahead to eat them as well because I think eating the skin is part of the whole experience! A fair dish indeed. Even for the Bak Kut Teh, I was learning new things as well. The one being served was of clear soup and very peppery like those pig stomach black pepper soup being served at Chiu Chow resto. I am used to the very herbal version of Bak Kut Teh. Apparently, (again based on wiki) ... "there are numerous variants of bak kut teh with its cooking style closely influenced by the prevailing Chinese enclave of a certain geographical location. In Singapore, there are three types of bak kut teh. The most common variant is the Teochew (chiu chow) style, which is light in color but uses more pepper in the soup. The Hoklo (Hokkien), who prefer saltier food, use more soy sauce, which results in a darker soup. The Cantonese (perhaps the Malaysian style as well), with a soup-drinking culture, add medicinal herbs to create a stronger flavoured soup."It was the cleared based peppery soup that was served here. Not as peppery as the Chiu Chow style I am used to but it as quite ... refreshing indeed. It was quite hard to compared with the herbal type because they are simply different. The pork (with bones) was very tender and I liked it. Yum! The warming feeling was good.While the sauce was good for the Grilled Sambal Sotong, the squid was slightly undercooked in my opinion. Chewy and firm to the bite as expected but more grilling would make it better.Likes:Chai Tow Kway 菜头粿 - very good flavors and relatively firm turnip cakesDislikes:The tables (for 2) were freaking small! If you are assigned one along the wall, expect your elbow to knock on the wall too many times during dinner. Chai Tow Kway 菜头粿 - not of optimal temperature. Grilled Sambal Sotong - slightly undercooked / under grilled Average Spending: HKD 100 - 200 per personOriginal Blog with more Pictures: http://www.jasonbonvivant.com/2010/05/shok.html 继续阅读

可能以前在新加坡读书,住太久了...超怀念新加坡美食..吃shiok里的东西有点严格 不好意思了环境非常悠美,很清新的感觉,服务态度很好! 晚上去不太多人噢有椰子味的水,是清水免费的...我刚喝时也很surprise有椰子味, 不过不是很重. 看到倒水的瓶子里原来有班兰叶! 那道地是椰子味还班兰叶是味..食家们要帮忙尝尝了mee siam: 份量充足,料也跟正宗的一样. 只缺在味道不够澴,吃起来有点像番茄汤.laksa: 份量充足,料也跟正宗的一样. 也缺在味道不够澴,汤底不够水,很糊..像在吃辣的芝麻胡 面条太lum :/kaya toast:还好, 面包外层是脆的,但里面的kaya太糊了,如果能像jam的texture 一样就好了 继续阅读

Sh!ok, 久闻大名的一间新派星马菜. 由于位置关系. 黎呢度食lunch也许是遥遥莫及的事. 前星期, 代老细系半山处理完小小野, 之后行落山, 刚好经过Sh!ok门前. 看见Set lunch $68至$78再加一. 心想若有一个中午闲闲地, 不用准时回公司报到时, 就带同事来这儿食番个lunch.是日, 刚好有个得闲既中午, 而且接著又有出外差事, 所以可以要排到一个longer lunch. 便同同事两个由金钟山长水远的,走上来Soho食lunch, 食 Sh!ok! Shiok, 不是食物的名称, 其实 Shiok 只是新加坡既一个Singlish. "Shiok" 代表好食的意思. 这个字, 不往互联网查一查, 真的不知是什么意思. 现在查了, 好明显地令人明白, 点解间野叫Sh!ok,荷包力量不足,所以我们每人只叫一个Set lunch. 一个是Kon Lon Mee, 按其英文解释是新加坡云吞捞面. 另一个是 Daging Mabuk, 应该就是英国/爱尔兰菜中既 Beef Stout, 我常说的爱尔兰牛腩, 配上新加坡的椰香饭.Kon Lon Mee, 炸云吞, 炸猪扒, 干面. 味道辣辣的带点咸香. 猪扒切得好细块, 只是牛刀小试同事的order, 没有吃出什么其他特别味道. 面没有像港式的用蚝油捞, 但面身, 本身已是有味的, 说味道不错, 冇错真的是不错, 但Shiok一声就欠奉.Daging Mabuk, Beef Stout, 不知是外国学既中国饮食, 定是中国学人家西方既饮食. 总之, 呢味菜, 可中可西. 浓味带有gravy味道的汁, 半腍的牛展肉, 是一个送饭一流既小菜. 食真一点, 味道又同Irish Beef Stout有少少分别, 不过味道够浓烈, 感觉我应该要一碗原味的白饭而不是椰香饭.而椰香饭. 椰香味是有, 没有完全盖过饭味. 本来好怕佢会好似鸡油饭咁"漏", 原来椰香饭一点也不"漏"少少椰香味反而令人开胃.看见邻台的海南鸡好靓, 翻一翻menu, 原来是要pre order 的. 有待下次, 约齐一班朋友. 晚上来试, 才是这儿的真味.结账时, 原来要$200以上才能签卡.... 我想看看的, 是呢间野系registered as "shiok" or "Sh!ok". 最后, 今餐set lunch, 味道未够shiok, 期望下次有机会, 晚饭时段上来点a la carte, 看看shiok 唔 shiok. It's a shock! 因为set lunch 未够好. 而且我们到达时, 是中午1点, 人流竟然不多, 也是一个shock! 继续阅读

本来仲想叫laksa但only星期一有得食又无魔鬼鱼食.....无奈呢度环境几舒服饮吓野ok食就不及湾仔及tst食开的同类了Disappointed 所以喊面 继续阅读

10//05/2010 cloudy with rainSoho, other than Lan Kwai Fong, is a dinning place of East-meets-West in Central. One can find all kinds of international cuisine within just a few streets and their cross-sections. She is also expanding her boundary continuously with new restaurants opening every now and then. With no exception, Sh!ok is located at the end of peel street (upper hill) decorated in Soho style. A typical relaxing simple modern look with downstairs for drink and light meal, upstairs has a huge glass window for street view and fine dinning. You may simply drop your car outside if you don’t worry to pay for a possibly fine. Sh!ok is a place for Peranakan 娘惹 cuisine, which is a merger of Chinese and Malay. For those fond of Peranakan dishes probably like the experience of having your food swimming in a mysterious brown sauce; and taste of sweet soy sauce that I love the most.I could hardly wait to come again to taste Laksa since I was so full after an abundant order of dishes with a party of friends last time. For only 2 of us tonight, we have a quick meal with 3 orders: Warm waterWe started with 2 cups of warm water. Ha! Ha! No extra fee. We decided to be a bit cheapie this time not to order any drinks since the air-conditioning was quite cold tonight. Besides, it is a health concern that we are not recommended to take cold drink after meals. It would slow down digestion process. The warm water was served in a medium size drinking jar, exactly same container for other Singaporean drinks. It is probably a smart move so they don’t need to serve “cheapie” customer by entertaining water refill request so frequently. We were served by normal tea cup last time. It is also a heart warming service at Sh!ok since water used to be charged for $50-80 per bottle at Soho restaurants. Kam Heong Mee Goreng Our first dish comes from a marriage of Kam Heong and Mee Goreng. Kam Heong literally means Golden Fragrance. It is likely cooked with dried prawns, chilies, curry leaves, garlic, pepper, blacksauce type of strong taste ingredient in order to bring out the “golden fragrance”. There is a particular Kam Heong section in the menu, Sh!ok offers a variety of food choices for customers who like this favor.Mee Goreng is made with thin yellow noodles. The dish is likely derived from Chinese Chow mein or Japanese Yakisoba. There are at least a dozen different versions of Mee Goreng you can find in Singapore/Malaysia. The noodle we have today was a perfect balance of salty, spicy and dry (not in a sauce), tossed with cabbage, shrimp, egg, chicken or beef and other things I can’t quite recall. It was cooked in blacksauce but served dry. The yellow noodle was cruchy and well absorbed the highlight of all ingredients. The dish is filling but neither oily nor stuffy. Variety of Mee Goreng is determined by the sauce and combination of ingredients, although they are more or less the same; but quality of a good Mee Goreng is governed by the chef. You see what I meant!! Laksa Lemak – Monday specialNext came to our table was a bowl of thick rice noodle with red color thick sauce and tops with cockles, prawn, fish sticks, tofu puffs and a whole egg. There are at least a dozen of different types of laksa in Singapore/Malaysia. Lemak style is the one served in coconut milk. From the first bite, I was in heaven. The soup was a coconut-based curry soup, thick and spicy with coconut fragrance. It tasted like after long hours of cooking with numerous ingredients. It carried coconut milk but not excess. It is not too popular nowadays to find cockles 蛳蚶 on any dishes due to water pollution. Cockles used to be served raw; especially in Hangzhou starter. The one we have tonight was cooked, of course. It tasted not as fresh as raw but still good. Texture is, in fact, similar to clams. We have quite a few pieces on the Laksa. We have only 3 pieces of small prawns in the soup, probably prawns is more expensive. Shell was off and they taste all right. The hard boiled egg we have was nicely pre-cut into thin slices but still stick together in order to offer a better presentation. Tofu puffs are usually added to think soup in many kind of cuisine as they are the best absorbers. We could not stop by fighting for extra piece. Fish sticks and if there was any other were all up to standard and added to the perfection of our laksa lemak. Toast Kaya At last, we have Toast Kaya as dessert. We like the Kaya spread to have a strong fragrant of egg white. However, we don’t like it served cold. It is kind of strange as we used to have our toast warm. Kaya is a spread made with egg white, coconut milk and Panda leaf.We rushed home at 7:45pm before big crowd came. We suspected Sh!ok was full on even a Monday night tonight. . 继续阅读