GuyA的個人專頁

It's good to see new restaurant like this trying to develope some good food...There are several sauces avaiable here which, but almost all of them are derived from mayonaise, except maybe the katchup. As a result, their are a bit different from each other, but, no matter what you can still taste the base -- mayonaise. So, it would be good if they can find something else adding to the combination.I ordered the classic hamburger. It's ok, the patty is, as a called, "medium rare" which is better than many well-done places. You can see that it's a bit red within the patty. I won't call it juicy or tasty but at least it's not dry and hard which is already an achievement.The owner is getting a lot of input, if I were her, I will do an informal survey from the customers, sometimes it's even more useful than some of the so-called critics. Why? Critics are authorities, right? Maybe, but the bottom line for making the food is, the customers are happy about the food or they will not come back. But such a survey would oftenly pointed to different directions. e.g. somebody may say that the buns has to be big, which is a good point, if you charge a burger for $60 and you give a small burger...on the other hand, some may say, now, the bun is too big COMPARING TO THE PATTY, this is another key, it has to be the right portion. As some of us are saying here as well, when the bun is TOO BIG, you can't taste the patty well, it falls back to the image of being cheap. So you have to know what is too big and what is too small, it cannot be something random. This is the same for the patty, if the ground beef is not tasty enough, have to get something special and ground the beef at the shop. In fact, this is what some of the shops are doing...Well, it all depends on, how the owner want the food to be.In short, I like the shop, and I think they have room to improve and become even better.…查看更多

OrderedOnion RingsDouble Cheese burger (i.e. "Double Double")2 x fish burger1 x Salad seasame + soy sauce dressingFirst, the bouble cheese burger, I ordered them to skip the cheese, wanted to taste the patty.Surprisely, unlike the MOS burger (of course from Japan), they have their own taste. Japanese flavor( http://openrice.com/big5/sr2.htm?shopid=17546 ) and Jollibee burger (from Philipine), they have very very soft beef patty, don't laugh, it does worth to try to see the difference, while a lot of people compliants about the texture of the Joker's patty.( http://openrice.com/big5/sr2.htm?shopid=9792)the taste of the hamburger here is very very close the American taste (e.g. Mac, Burger K, Wendy etc.), more or less, don't expect that you can get a v. thick and juice patty here, but there are more fresh veggie in the burger. Those who had the fish burger told me that the fillet was a big bigger (than M) and a bit softer. Then the salad was ok, the onin rings was ok. From what we can see from here, it does show us that if an oversea restaurant wants to make something v. close to the American fast food, it can be done. Comparing the other American burger chain stores, this store provides a bit variety as well:take a look at the menu, http://www.freshnessburger.co.jp/freshnessburger/menu/index.htmlthen the "freshness" signature:http://www.freshnessburger.co.jp/freshnessburger/info/index.htmle.g. the emphasis on using organic veggetables, and I think in Japan they are selling bottle water from Mt. Fuji etc.In America, there are other burger chain stores which are also doing the same thing (raising the bar), it's like Mc except, you can find something more fresh and juicy, e.g. fries are made of fresh potato's that you can see them being chopped fresh at the kitchen, and every burger would have fresh tomato and lettuce etc.It seems to me that it would be a v. good deal if Mc can reform to reach a higher level.When I visited the 1st Mc at NJ (now it's a museum), I always have have a thought in mind, how would the food be like at that time, would it be about the same? I wondered. My impression was that, the food back then should be more fresh and healthy; then after the store become more famous and commercialized e.g.the businessmen who "knows how" would cut cost here and there and pay a lot $ to the ad's etc, as a result, the shop is well known in the whole world, except the food may not be the same anymore...I think this burger place (and many other other as well) are showing us something, if the American fast food is improved (you know, comparing to "the standard") in terms of freshness and taste etc. and privdded that the charge is only a bit higher ( I still haven't figured out how 000 can charge for the price), can it be as sucessful as those big chain stores?We'll see.So besides Japan and HK, this particular fast food shop is also going everywhere:http://www.freshnessburger.co.jp/freshnessburger/shop/index.html…查看更多

Ordered the steak with smoked oyster, baked Alaska.The smoked oyster was sandwiched within the steak, and the taste was wonderful! My parents tried to remind me that we were in this restaurant for many times when I was a kid, but I just couldn\\\'t remember I have ever tasted the oyster steak. The taste of the smoked oyster and the steak together was unforgettable. According to the owner, the plate was famous and some other stick house also served that before, but nowadays, not many restaurant would serve the dish.Baked Alaska (the \\\"flammed ice cream\\\"), I always wanted more ice cream at the middle, the size is good enough for 2 people.It\\\'s because of wonderful experience here, I made it at home for them as well, everybody can do it. My choice is 1.5 inches thick Astralian steak (you can order the thickness if you buy it from the meat supplier e.g. the one with long line at causeway bay) then carefully did the parrelle cut at the middle, stuffed the oyster into it, pan fry. Not so diffult. (Besides the type of the steak we choose, messaging the steak with oil beforehand would also help to make it tender).…查看更多

Last time I was in this building for the Japanese restaurant upstairs. I agree with the others this restaurant is neat and tidy, comparing to 梨和園, in terms of cleaness, service etc. This place is much better.The selections are actually ok for me, except maybe the raw chicken wings could be a bit stange -- looks like it has been there for a while and the preservative made the meat looks red. Other than that, all of the food are served clean, and the taste is ok too. Recommanded!!…查看更多

Went here for 2 times, this time, it was raining heavily outside, so I just went in...Ordered Ikura (salmon roe), Maguru (Tuna), Salmon....The meat part of the sushi was long, and it's fresh, but the rice was kind of loose... the place was clean too, a lot of selections for sushi; however, I wouldn't call the food as outstanding. …查看更多

Many years ago, Chow Yuen Fat talked about this place and the hiking areas around, since then, we came here and the other restaurant for many times.The dim sum of these 2 restaurant are ok, average (Notice: the price here is not necessarily lower than the price in any teahouse at Tsuen Wan). What so special about these place, to me, is the environment. It is because of the environment, there are at least two special offers you can get from this place. First, it's the water.The water provided by these two restaurants are fresh mountain water. You can really tell the difference -- no matter what kind of tea leaves you are using, it's smooth. Similar to the HK style milk tea when heavy cream is added, it is similar in texture but of course not the same e.g. without milk involved Chinese Tea is more clear. Unfortunately, since about 2 yrs ago, the texture of the water has changed. I dropped by 2 times, and I can almost conclude about this, the water has changed. Of course, I am not an environmentalist, cannot tell exactly what happened. No matter what has happened, the impact is here already, no more smooth mountain water. (Maybe other people can also confirm with this?)The only thing that has not been changed is the 2nd offer -- the vegetable 西洋菜. At the downhill area, there are a water field with whole bunch of these vegetable available. According to the farmer, because of the fresh water, she doesn't need to do any irrigation or chemical spray. The demand of the vegetable is big, but that's good, within 2 weeks, all the vegetable can grow back automatically. How is it different from the 西洋菜we got from market/super market?The difference is, since the turn around time is fast, almost every time you come here, the vegetable is young which is making the major difference -- you will find that the vegetable you get from this water field is easy to chew, unlike 西洋菜we get from the market, sometimes, sometimes you will find it hard to tear... so you need to buy some from here before you will see what I mean.The lesson we can learn from this is, if we protect the environment, there will be good food!!! (Meaning, both healthy and good in taste) If we pollute the env by ourselves, or allow the business people to pollute the environment, or do not encourage the gov't to something concrete in order to protect our environment (e.g. give out some tickets, a lot of countries do this), a lot of things will be gone and will never never come back.Long long time ago, New Territory has a lot of veggie fields... Of course, it's gone. Is it possible that we can have more organic food made local instead of worrying about the poisonous food controlled by some selfish business people outside HK?…查看更多

I passed by the place for several times and didn't have a chance to visit. Thanks for the reviews here, I finally got my dinner here for the first time as a group.Ordered:Hainan Chicken on rice, we can choose between regular chicken pieces, just as the other mentioned, it's already deboned, or we could have chosen chicken leg on rice, or wings, or both. We got the regular Hainan chicken rice. There wasn't a whole lot of chicken pieces on the rice but it tasted good.Shrimp cake, very good! I was not going to order this, but I changed my mind, it's thicker than a lot of shrimp cakes outside. A good dish. BTW, if you order a rice plate, yes, $10 per piece.鹵水pork, it looked like the Shanghai dish - stewed pig hand, a little bit fat, but besides this, the meat was tender. 鹵水eggs.Seafood TongYum Soup -- not too sour, mild spicy (you can order how spicy), a lot of shrimp.Chow fun -- the least interesting dish. Overall, the food here was great!I realize that although the most crowded Thai restaurants are in Kowloon City, still, besides those restaurants, there are still a lot of choices in different districts (e.g. here), and each of those Thai restaurants outside KwCity, is a bit different than those in Kowloon City. So you would find out that it won't be a repeated experience.There's one thing about this restaurant, the dishes they made are not salty, even for the taste of 鹵水. So if your friends or family do not like salty dishes, this can be a choice. The food are not overloaded with MSG either.This place is a bit small, and by 7:00 Sat it was crowded. I think they could have added two more tables outside the store... Thanks for the good recommandation!…查看更多

I went to these places recently for lunch,茂吉Wan Chai http://openrice.com/big5/sr2.htm?shopid=13173金水TST http://openrice.com/big5/sr2.htm?shopid=15920一壽司TST http://openrice.com/big5/sr2.htm?shopid=14792This restaurant is one of the most decorated among these 3, and probably one of the most well decorated sushi place around.I like the aquarium a lot, it's simply a great place to spend time with good friends here.In terms of food... although it has a lot of different styles offered for the sushi e.g. burn the sushi with burner, lemon zest etc. The food quality is only ok, most of the seafood provided were ok, but some of them were not fresh, I think it's esp critical for sushi e.g. the hotate (scallop) soft and not too fresh, the Ikura (salmon roe) was bitter in taste (not too fresh either).…查看更多

Went to these several places for lunch these several days:茂吉Wan Chai http://openrice.com/big5/sr2.htm?shopid=13173金水TST http://openrice.com/big5/sr2.htm?shopid=15920一壽司TST http://openrice.com/big5/sr2.htm?shopid=14792In terms of food, to my surprise, it's Mokichi, I ordered a assorted seafood on rice, added 2 pieces of Salmon sushi for $5.The assorted sea food bowl were of good standard, 1 x cooked shrimp (ebi), 1 x mantis shrimp, 1 x shrimp sashimi (amaebi), salmon, tuna (maguro), sea urchin(uni), hamachi(yellow tail)... The only flaw was the orange sea urchin, it was mushy and stink, all the rest of the food was good. The food of this restaurant, may not have the fancy sushi offered by 一壽司e.g. a piece of lemon on the sushi, or burned the sushi with a bruner etc. It's nice.…查看更多

Have read a lot of reviews here... for those who like this soup, maybe you can also try the sister shop at Causeway Bay http://openrice.com/big5/sr2.htm?shopid=15321I visited the one at Causeway Bay first, then I tried the sister shop there, same dish, and I think the other one is better. Cha Xiu Ramen with Soy Sauce Soup BaseButter and corn RamenDeep Fried Chicken.It's kinda funny that this is a ramen shop but some customers actually refers rice plates.The way they cooked the Ramen in Sauce Soup is a bit different than the way they cooked at 888.The ramen here, you can see that, the ramen is mixed with the sauce first before added the soup. So, you will find that the ramen of this dish is v. deep in color. Actually, in this way, the noodle itself would be more tasty, unfortunately, the dish, overall, is not delicious. The key is the taste.The noodles from both 888 and here are not good, both (texture wise, it's "loose", again, you can find these kind of noodles in the frig of all big Japanese supermarket, generic type of noodle), but 888 has a better soup base than here, you can tell the taste of meat at 888. There are a lot of better ramen shops than this shop. There is a room for this shop to improve.Fried chicken, ok.Forgotten to ask my guest about her dish.Will come back if I find more positive feedback from this forum.…查看更多

En is one of the En's Group restaurant, another closest one is 古酒家樂宴(Ku-suya En) it's at Tang Long st.http://openrice.com/big5/sr2.htm?shopid=16543En's group has many restaurant/bar, I didn't even know:En, Ku-suya En, Chura, Wa En, Zenpachi, Ku-suya Rakuen...Before it's getting close to an ad, let's start.There were several items you could choose from the lunch menu, the feature of coure was the Okinawa style dishes, all the pork dishes. e.g. Bitter Mellon w/ Pork, Potato w/ Pork...But, if you came here for something v. Japanese, instead of something similar to Chinese dishes, of course there were the regular J. dishes.2 x 2-items lunch set:1. Tuna on rice, Assorted Sushicame with mini-steamed egg, soup, yet another bowl of rice.2. Tuna on rice. Stew Cod fish. Came with steamed egg, soup and rice...On the top of these, I added a small Okinawas style ramen or another $20. $10 sesame ice-cream for dessert.Then appetizer:1. The sea grapes -- thanks!!!! it's something unique, I have never tried before.Recommanded for others as well. It's like fish roe, but it's different...The sauce came with it was vinagrette, I mixed it with soy sauce, just my taste...2. Small fish with Dakon paste.My taste only.Hmm... when the rice came out, I wanted to switch to something, cause usually people only use lower quality fish pieces to make minced fish paste. Too late. Maybe I should try the potato pork next time instead. I also recommanded the Okinawa ramen, the broth was great, noodle --ok, not a surprise, then there was some pork ribs at the top, nice dish!There were 2 things I had never tried beforefirst, of course the sea grapes, thanks for the recommandation again! Then it's the Okinawa Chilly Oil, have never seen it before, it's clear yellowish oil, quite hot, then a little pieces of yellow pepper (?) in the small bottle.Overall, the dishes were not a surprise, but the features of Okinawa dishes did make the restaurant unique!I may try more Okinawa related dishes here next time, plus, maybe the crabs, then I also see that the price of the assorted seafood of rice has rasied. Hmm...good business?Finally, if you like Japanese restaurants, there's something you may want to watch before you go next time:http://youtube.com/watch?v=qCpbBVthD7oEnjoy!!! :)…查看更多

Maguro (Tuna) + Ikura (salmon roe) + Hotate (scallop) on rice ($68) Lunch set. This rice bowl + miso soup in a mini bowl + small amount of green beans.Comparing to what I ordered a day ago,Euni (Sea Urchin) + Ikura (salmon roe) on rice $75 (lunch set)The rice bowl + steamed egg + miso soup + some pickles.http://openrice.com/big5/sr2.htm?shopid=9868The later one seemed to be a better deal; however, the food I ordered at here, City Super was not bad.Japanese owner, owns this then another one with different name at Jusco, plus, a food to go only service at Cheung Sa Wan (not a restaurant, only ordered by phone call). If you need something fast and wanted to have Japanese seafood bowl, this can be a choice.…查看更多

Came here for lunch.Yes, the price for lunch is v. reasonable from $35 to $97, quite a lot of selections too.I ordered a Salmon roe + Euni $75 set lunch including a cup steam egg, salad, udon, and a mini mochi dessert (the dessert looks like something that's brought from elsewere instead of done by the restaurant, including a funny colored piece of leaf wrapped around).If this was not a lunch set, the salmon roe + euni bowl was also sold for $75 as a regular item, same size.The size for the bowl of rice was a bit smaller that how I imagine, but the overall portion for the lunch set was ok, not big, but not too small.Then we also ordered a grill fish set lunch.Instead of having a full fish, it was 3 pieces of upper part of the fish, the part closer to the gill. A bit strange. I was about to ask them what's going on, but anyway, the guest said it was ok. rice + salad + miso soup + dessert.Then the A-1 set lunch, which had more items, sushi, tempura (3 shrimps and some veggie), about 4 pieces of sashimi, about 4 pieces of fish sushi and 3 veggie roll.Overall speaking, the food was ok, the sashimi was ok too.however, the service is only so so...most of the waiters/waitress was v. young, and the manager was not assigning works for them. From the seats, you couldn't directly see the waiters, So.....o, the waiters were not standing close to the guests, and unlike many western restaurants, they wouldn't drop by to see if everything was ok.Sometimes, even you tried to call them, they seemed to walked away. Not enough training.…查看更多

So, after all the discussion about hamburgers and new burger places. Mc HK launches it's new burger to the city....As Eason mentioned, slices of tomato, lettuce, think patty... etc. So how is it?I think every Mc burger should have fresh tomato and lettuce in the future. About the new burger, it's called "Big and Nasty" but it's more or less like the "Quarter Pound" before.Eason is forced to lie with Mc.."When the patty (meat) is thick, it become juicy!"No, it still depends on what kind of beef you are using and how you cook it. Just like what the other said at the forum, the patty is not juicy at all, it's bigger but it's like the texture of that in a regular burger. You may say, "Oh, it's only commercial (ad), look at the picture of the burger, it's only a promotion"Maybe, but it can also imply that, Mc is not capable of offering a real good burger after they spend all the $ promote and raising the price for a new product.…查看更多

Ordered Beef noodle (Phở)Curry beef rice noodle It has been said that it\'s hard to find v. good and authentic Vietnamnese food in HK and it\'s true. A lot of Vietnamese immigrated to different parts of the world but for some reason, it is hard to find good Vietnamese cuisine in HK. Nothing to do with the $ factor.The beef noodle is not as good as many others. Even for the broth it\'s not too tasty. Beef was ok.Curry beef on rice noodle. It\'s a mistake. It\'s not a traditional dish and it\'s a bad invention. The rice noodle was served dry and is suppose to mix with the vinegar, unfortunate the curry sauce is all over (curry sause not tasty either). My fault, bad choice.Something about this restaurant, they have included a lot of items on the menu, which is good, I like it. On the other hand, I don\'t like the service too much e.g. You cannot really change order after it\'s made, then also, from the way they serve the vegatalbe --- water all over the vegetable and plate, you know that they just want to get it over with. Bad.No matter how much the dishes are selling, if you really want to make it good, it can be done. p.s.receipe for the beef noodlehttp://www.epicurious.com/recipes/recipe_views/views/233548…查看更多