海鮮質素整體不錯。貨源很好。特別是聖旨及帶子很不錯。地方有點狹窄但算光猛新潮。食物有誠意。不便宜但可以一試。Very good seafood;Razor clams and scallops in particular;Good quality veggies;Crowded unless you book early.Worth a try.Great for celebrating the end of the world.Doomsday Theor(ies):Well, I can't say I'm not affected by all these doomsday theory. Ironically, "End of the World" theories are practically endless. First it's 1997, then it was 1999 and the big fuss about 2000. The latest one being 2012. Many religious groups and other organizatio
Very good seafood; Razor clams and scallops in particular; Good quality veggies; Crowded unless you book early. Worth a try. Great for celebrating the end of the world.
Doomsday Theor(ies):
Well, I can't say I'm not affected by all these doomsday theory. Ironically, "End of the World" theories are practically endless. First it's 1997, then it was 1999 and the big fuss about 2000. The latest one being 2012.
Many religious groups and other organizations had to change their names to accommodate the change in circumstances. How inconvenient.
It didn't end on 00:01 21st December 2012... In order to prolong the excitement, some people said it should end at 8:00 p.m. because of time zone issues (did the Mayan's take that into account?) Well, some colleagues I know really left early from work to celebrate this day.
If the world ends, the last place I'd want to be is in front of my office desk alone or trying to squeeze into the MTR. So just in case, I left office a little bit early to meet my wife and another friend for dinner. What better place to throw away your troubles at "Cloudcuckooland"?
"Cloudland" restaurant is located in the now very popular Minden Avenue. Right next to Takagi.
I like their focus instead of being a Jack of all trades but master of none.
I'll recommend their seafood dishes.
We ordered the following:
Fried scallops with shrimp paste:
My wife is a big fan of scallops so we had to order this come what may, including the end of the world. This is apparently a signature dish of Cloudland:
The scallops were pretty good quality stuff. Big and meaty. The minced prawn was also fairly sweet. The sauce on top seemed a bit like HP sauce mixed with a little bit of oyster sauce.
I had high expectations for this so I was slightly disappointed. One reasons was that the scallops were not heated up enough. Also, the scallops were a bit overcooked. I wonder whether pan frying these scallops with the scrimp paste together could do justice to the scallops. Perhaps consider cooking the scrimp paste separately before combining the two?
Anyway, I will order steamed scallops if I come here again. The scallops tasted very nice by itself. Still, worth a try.
I was curious about the name of this dish, "Rogue Monk Deity Crab Pot" (I took liberty with the translations ) so I ordered it.
It turned out to be a big and meaty crab in a big pot of egg, steamed with minced pork. The shells of the crab was a bit crushed. Some minced pork and orange peel were all added inside to add to the texture and flavour.
Theoretically, i.e. in Cloud-cuckoo land , the taste of the crab should enter the egg. However, in reality, that's not the case... The crab taste barely entered the mixture. The steamed egg was also slightly overcooked.
All in all, the crab was meaty but this combination was just OK.
Very big plate of fresh veggies in a chicken broth with some chopped aged Chinese ham. Possibly the biggest plate of pea sprouts for HK$78 I've ever seen in a Chinese restaurant like this. Good. Everyone liked it.
Razor clams:
You could specify how you'd like it cooked - fried with black bean sauce, fried with chili or steamed with garlic.
We ordered it steamed with garlic, vermicelli and a bit of soy sauce, the traditional Cantonese way and possibly the best way in my opinion.
Very meaty and flavourful. I did not expect to have this high quality razor clam in this relatively small and new Chinese restaurant.
This is highly recommended.
The End?
HK$1,280 in total for three. Not cheap.
Service was good. All the staff were polite and efficient.
Because of the razor clams, and that we're still here after the end of the world, we decided to give this place not only OK but a smiling face instead. I might return to try their razor clams and other dishes.
Worth a try if you don't mind the slightly cramped and noisy setting. The high quality seafood definitely made it worthwhile for us.
題外話/補充資料：
... [The Doomsday machine has been activated accidentally and most will die from nuclear explosion. They are deciding what to do with hidden-Nazi turned American Dr. Strangelove.]
[b]President Muffley: [/b][i]But look here doctor, wouldn't this nucleus of survivors be so grief-stricken and anguished that they'd, well, envy the dead and not want to go on living?[/i]
[b]Dr. Strangelove:[/b] [i]No, sir...excuse me...When they go down into the mine, everyone would still be alive. There would be no shocking memories, and the prevailing emotion will be one of nostalgia for those left behind, combined with a spirit of bold curiosity for the adventure ahead![/i]
[involuntarily gives the Nazi salute and forces it down with his other hand]
Ahhh!
[b]General Turgidson[/b]: [i]Doctor, you mentioned the ratio of ten women to each man. Now, wouldn't that necessitate the abandonment of the so-called monogamous sexual relationship, I mean, as far as men were concerned?[/i]
[b]Dr. Strangelove[/b]: [i]Regrettably, yes. But it is, you know, a sacrifice required for the future of the human race. I hasten to add that since each man will be required to do prodigious...service along these lines, the women will have to be selected for their sexual characteristics which will have to be of a highly stimulating nature.[/i]
[b]Russian Ambassador[/b]:[i] I must confess, you have an astonishingly good idea there, Doctor[/i].
[b]Dr. Strangelove[/b]: [i]Thank you, Sir[/i].
....
:chopstick:
Now that the world didn't end yet, there's yet another theory according to the newspapers awhile ago. This time it will be asteroids and it's sometime in 2036...
Right. :mad:
"[i]Work like you don’t need money, love like you’ve never been hurt, and dance like no one’s watching.[/i]"
[b]Live like there is no tomorrow.[/b]
:chopstick:
Read from openrice that the dishes of this restaurant are quite extraordinary, so I gave it a try. However, the whole experience is full of disappointments. First, the location of the restaurant is very difficult to find, and there is nothing to help us to find it from outside, so I had to call the restaurant to get help. Secondly, when I finally arrived the restaurant, the waitress took me to a very remote table, although the restaurant was not full at all, and I booked the table one week in ad
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Read from openrice that the dishes of this restaurant are quite extraordinary, so I gave it a try. However, the whole experience is full of disappointments. First, the location of the restaurant is very difficult to find, and there is nothing to help us to find it from outside, so I had to call the restaurant to get help.
Secondly, when I finally arrived the restaurant, the waitress took me to a very remote table, although the restaurant was not full at all, and I booked the table one week in advanced. After I complained to the serior staff, they arranged me to another table, which was next to an elevator, so there were people coming out from time to time. We complained to the staff again, and then they arranged another table for me. This made me feel they are very inconsiderate to costumers.
Thirdly, after I had made the first round of order, my friends arrived and so I made the second round of order. At that time, I found that they had missed the first round order and the waitress and waitors are all very nervous, so I had to make the first round of order again.
Fourthly, the restaurant was very very crowded, which made it very noisy and I had to sit uncomfortably.
Fifthly, when I finished the meal, I ordered some dessert. However, I wanted some hot ones and some cold ones, so I asked the waitor if I had to order the hot one first. The waitor told me he would arranged them for me, so that they came the same time. However, the cold one came first, and after very long time, I complained again, and the waitor brought me the hot desserts. I told him he had promised to arranged the desserts to come at the same time but it was really not the case, he said he could not control it and said sorry to me. That is really ridiculous !! If he cannot control it, why he make his promise before.
I feel all the staff in this restaurant are not professional at all, and the whole experience is very bad. I can say I will never go to this restaurant again and warn my friends about this place.
很多人喜歡「追尋美食」，我也很喜歡好吃的東西，但未至追尋的地步。美食何其多，人生卻有涯，不可能所有公認好的、或友人推介的都一一去嚐試，況且我也不喜歡一窩風去做同一件事情，所以但凡坊間驀然出現一家備受推崇的食店，心裏雖想著去試，但從沒有實行過，寧可等熱潮過後才去，一則避開人潮，二則不用浪費時間去等位子，這次到雲來軒絕對是例外，純粹是機緣巧合而已。話說有同學提議晚飯聚舊，一般來說如果不想去大路的飯店，都會由我提議地點，並不因我是「食家」 (事實剛好相反，所以我的登入名稱是 Not Gourmet )，而是因我「不甘平淡」，會盡量找尋未嘗光顧的食肆去「嚐新鮮」，而每次都沒有另同學們失望，從而建立了江湖地位！事實我那來本事，只幸有《開飯喇》這網站吧！這次來到雲來軒是在搜尋食肆時，在這網站首頁的餐廳推介中瞥見這家食肆的名字，覺得很清雅，看過介紹的內容也很吸引，決定一嚐！由於拜讀過這網站的推介文章和食評，當中有不少菜式介紹，各有吸引之處，竟令我們患上輕度選擇困難症，幸得接單的主任小姐中肯的推介，選擇了以下項目：拖地蜜汁黑豚肉 [$98]這似乎是唯一沒有在其他食評中出現的菜式 (至少在首20 篇中沒
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很多人喜歡「追尋美食」，我也很喜歡好吃的東西，但未至追尋的地步。美食何其多，人生卻有涯，不可能所有公認好的、或友人推介的都一一去嚐試，況且我也不喜歡一窩風去做同一件事情，所以但凡坊間驀然出現一家備受推崇的食店，心裏雖想著去試，但從沒有實行過，寧可等熱潮過後才去，一則避開人潮，二則不用浪費時間去等位子，這次到雲來軒絕對是例外，純粹是機緣巧合而已。話說有同學提議晚飯聚舊，一般來說如果不想去大路的飯店，都會由我提議地點，並不因我是「食家」 (事實剛好相反，所以我的登入名稱是 Not Gourmet )，而是因我「不甘平淡」，會盡量找尋未嘗光顧的食肆去「嚐新鮮」，而每次都沒有另同學們失望，從而建立了江湖地位！事實我那來本事，只幸有《開飯喇》這網站吧！這次來到雲來軒是在搜尋食肆時，在這網站首頁的餐廳推介中瞥見這家食肆的名字，覺得很清雅，看過介紹的內容也很吸引，決定一嚐！
Thanks to MarshyFood for organizing this Bloggers Tasting Event with the boss of Cloudland Chinese restaurant - the Boss is himself professionally trained in Chinese Cuisine and Head Chef Bo is even more well known, for he has already appeared on a local TVB Cooking Competition Show (大廚出馬) and came home carrying multiple and quite heavy Gold & Silver Medals I must say, as we got a chance to hold them to know their actual weight! 蒜泥白肉 - Garlic & Chili Pork SlicesA modernized version, the por
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Thanks to MarshyFood for organizing this Bloggers Tasting Event with the boss of Cloudland Chinese restaurant - the Boss is himself professionally trained in Chinese Cuisine and Head Chef Bo is even more well known, for he has already appeared on a local TVB Cooking Competition Show (大廚出馬) and came home carrying multiple and quite heavy Gold & Silver Medals I must say, as we got a chance to hold them to know their actual weight!
蒜泥白肉 - Garlic & Chili Pork Slices A modernized version, the pork was leaner than usual but quite tender. I liked this as it wasn't too powerful in garlic, though purists always have their own theories about traditional authenticity.
胡麻鮮准山 - Chinese Yam in Sesame Sauce Quite crunchy and refreshing, the chef actually added some acidity into the sesame sauce to ensure it's not too filling.
大廚出馬水芺蓉生班球 - Steamed Egg White with Grouper Fish An award winning dish. The egg white was super smooth and not watery, topped with a carrot juice. The fish was spot on cooked, but not too sweet. Could therefore be enhanced a bit by spring onions and ginger?
金沙龍皇伴太子 - Fried Minced Prawn and Hokkaido Scallop This was the most anticipated yet disappointing dish. There wasn't much sauce or flavour of it's own. May be it could do with some Salt and Pepper or better still, a Salted Egg Yolk coating as that was what the name had me believe!
日本花菇雞腳燉螺頭 - Soup of Japanese Shiitake, Conch and Chicken Feet My soup was a bit-off as it was salty and only had chicken broth flavour. These are boiled individually for hours and since mine was off, I tried a few other people's ones and there's were much better LOL.
椒蒜香煎安格斯牛肉 - Green Pepper & Garlic Stir Fried Angus Beef Beef was a bit too 'tenderizer' affected for me, I can tell the beef quality wasn't bad so it didn't really need it. Beef flavour and the peppery/garlic sauce was spot on. 希望師傅下次信得過自己的炒功!
亞保脆皮三黃雞 - Chef Bo's Crispy Skin Chicken (Fresh Chicken, must Pre-Book this. And You totally should!) With the name of the Head Chef attached to a dish, it had better be good! It was actually really crispy with nice yellow chicken oil flavour. Totally what HK used to be famous for in the past - great tasting Yellow Skin Chicken for flavours.
法邊豉椒蟶子皇 - Razor Clams in Black Bean Sauce and French Beans Another totally addictive dish. The black bean sauce was perfectly tuned for balance, umami packed but not too salty. The French beans beneath it was a really nice touch. *The Muscle Foot is deliberately added by the Chef for texture, he said some customers think their crunch is 'sand', but it is actually part of his recipe.
韮王上湯煎粉果配稻庭烏冬 - Fried Fan Gor in Chinese Chives Soup, Inaniwa Udon noodles Due to the number of people eating, the noodles were slightly over-cooked and the Boss and Chef knew exactly what happened as he ate with us and will teach the staff re-heating them to improve their timing or change the way this novel dish is presented. I really liked this dish and creative idea, the Fan Gor dumplings were done so well and better than Fook Lam Moon's version, so was the dipping broth.
萬壽椰香果 - Pawpaw Stuffed with Coconut Pudding Someone said this looked good on the menu. It was quite interesting as a dessert. Not as strong as I anticipated but I would happily order this again as a light dinner!
****************************** OVERALL, I wouldn't say every dish was perfect. But some had some nice new ideas and most were cooked near enough to perfect ! There is little wonder why Chef Bo has won so many awards.... He is well trained in Culinary Schools and has a fine judgment between creating modern Chinese & Cantonese dishes, versus also needing to cook them well to impress in the taste department!
影片
前菜有三碟，先來是改良版的蒜泥白肉，賣相帶點玩味，將五花腩肉卷起火箭菜，再逐件塗上蒜泥，賣相簡單清麗，麻辣味道稍久點勁，相信愛這個菜的朋友，總不會怕辣吧！
丹山海蜇花是選用海蜇頭部位，清爽而帶微酸的味道，很醒胃。
芝麻醬加入蜜糖及檸檬汁來增添鮮味的胡麻鮮准山，令平平無奇的一道涼菜，變得更有吸引力。
大廚出馬水芺蓉生班球是大廚參加電視節目獲獎的菜色，自然加添了幾分期待，看似簡單的蒸蛋白，滑溜得令人意外，原來是按比例注入梭羅魚湯及牛奶，伴和著澆上面的甘筍油，難怪會這麼香甜，再加上時間拿捏得準，蛋白真的斑球更具吸引力，就算魚柳幼嫩細膩，只可惜魚肉的味道與蛋白完全起不了化學作用，也許轉用其他海鮮可能有意想不到的效果。
金沙龍皇伴太子是一道比較繁複的菜色，用蝦膠及墨魚膠將日本帶子包裹好再煎成金黃色，誠意分十足，但食落卻是一般，有點浪費了上好的材料。
日本花菇雞腳燉螺頭是限量供應的燉湯之一，用紫砂茶壺奉客，既有趣又保溫，意景一流，湯色清澈，入口鮮甜，香氣經燉煮過後，都通通逼了出來，但由於每壺的材料份量有出入，就連味道都有差異，大家即時交換飲，又真的有不同味道，好玩。
領奬椒蒜香煎牛仔肉是在快炒項目中的菜色，牛仔就算稍微有點生，反而令肉味更突出，配以三色椒來加強視覺效果，平穩但少了點驚喜。
法邊頭椒聖子皇中選以紐西蘭聖子，貪其肉質爽脆而飽滿，賣相好又食味夠，法邊豆較少接觸，但鮮嫩爽口，蘸點豉椒汁後就更惹味。
亞保皮脆炸子雞果然吸引，皮脆肉嫩，雞是久違的新鮮雞，雞味香濃，唯一奇怪的是，用上新鮮雞，應該有雞雜，師傅可不要浪費，要知道雞雜的出現，是證明新鮮雞之餘，用椒鹽處理過，真的十分誘人，希望下次有機會一試！
上湯煎粉果配稻庭烏冬比一眾懷舊店處理得更加好，粉果皮炸得鬆化碟軟，色澤金黃，放入用蝦籽及大地魚煮成的上湯中泡浸一下，味道更可口；只可恉烏冬煮得過耐，吸湯太多，變得太稔身，少了一份口感。
想不到店主竟然用三十年陳皮來煮紅豆沙，那陣純香的果皮味，已經溶化在起沙的甜品內，清甜潤澤，真想多來一碗。
一口氣試了多款菜色，雖然未必每款都盡善盡美，但看得出店主及大廚的誠意，相信在未來日子會有更多新菜色的出現，加油！
