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Had lunch here yesterday before flying off and I was quite astounded by how poor the quality of dim sum is. We ordered 5 items and they ranged from bad to utter crap. 鹹水角: The skin was quite oily and the fillings were not great either. I could only taste pork. Usually this comes with mushrooms and maybe salted egg yolk. 流沙包: This was one epic fail item as it was the filling was not liquid at all. Instead, it consists of a bright yellow paste that tasted disgusting and looked suspicious.  荷葉飯: This tasted like yesterday's leftovers. In addition, I was pretty sure they simply took the rice, wrapped it in lotus leaf and passed it off as 荷葉飯. 水晶金魚餃：The menu was extremely misleading, describing it as a dumpling filled with shrimps and bamboo pith. When the real thing came, it not only didnt look like goldfish, it was filled with some sort of paste (with zero prawn taste)! That was an utter rip off! 東星斑魚餃：Same as above, filled with some mystery paste. Other than the iced coffee which taste decent, the rest of the meal was an utter disappointment. At nearly $300, I rather go 大家樂. Maxim should have some sort of quality control of food. Just because there are limited choices at the airport doesn't mean that diners have to put up with this rubbish. …查看更多

. Met up with DL during his recent work trip to Hong Kong.  I did some research on good places for dinner. Seeing many good reviews for源興美食, I made a reservation and also ordered the dishes at the request of the lady who answered my call. We got slightly lost while looking out for the restaurant. Using GPS, we somehow walked to Shanghai Street instead. After walking in circles twice, we finally found the place we were looking for. The restaurant was filled with customers that were pretty loud. Being a local establishment, don’t expect grand décor or a nice dining environment. Instead, focus more on the quality of the food. We were not disappointed.Our goose was roasted upon our arrival and served straight out of the oven. Crisp skin matched with tender goose meat. We were in heaven. We complained that it was almost impossible to find roast goose in Singapore. Why?!! Next came the char siew with a sided of honey soy beans. Although it seemed almost impossible, I actually liked this dish even more than the goose. The char siew was 50% fat and 50% meat. Not the healthiest choice but that’s why it tastes so awesome right?!The roasted eel was pretty good too but the meat hardens a little when the dish cools. The stir fry vegetables with lup cheong (i.e. preserved chinese sausages) was probably the least interesting dish of the night. I felt it was a little oily too. We managed to finish most of our food and only had a couple of pieces of goose left. Quite a feat, considering there were only two of us.From my understanding, the curry here is pretty famous as well. For those around the area, would be a good idea to drop by during lunch or dinner to try this place out. Support local establishments to preserve HK traditions!…查看更多

We went to the cat shelter on one Saturday and decided to lunch around the area. Spotting Texas Burger just right opposite the shelter, I suggested to go there for a quick bite as I recall seeing many good reviews about this place. Besides, it was always crowded when I walk past. Fat Man readily agreed as he is always up to try new (and good) burger places.What a terrible choice it was. We were the first customers of the day as the shop just opened for business. However, the staff appeared indifferent to our walking in and showed us to a table without a smile. Scanning at the menu, we were initially confused at the way it was presented. Getting a drink with the burger can cost an extra HKD24??? It was only after taking a closer look then we realize that it will then come with a trio of starters as well (fries, pickle and coleslaw). As we were not too hungry, we decided to just get 2 burgers and 1 set. My grilled lemon tea was served in a mug on a saucer. I failed to understand the reason for that as it nearly toppled over twice because the mug could not sit properly on the tiny saucer. There was nothing special with the lemon tea, and the grilled lemon didn’t add extra flavors.My chicken burger was quite big and thick, though not in a good way. The bun was dry and hard, though the chicken fillet was well marinated. Due to the size of the burger, it is impossible to have a full bite (i.e. can’t fit the whole burger into my mouth). As a result, eating it became a messy affair as the bun crumbles and fell apart. I didn’t eat much of the bun as it was way too tough. Fat Man’s cheeseburger fared slightly better. Its size was just right so we could get a full bite of everything in one mouthful. However, it was very clear from the taste that the burger patty used was poor quality. This was something so apparent that even the sauce and cheese couldn’t mask. He refused to finish it. The fact that Texas Burger charges slightly under Butchers Club Burger and serves such lousy burgers is appalling. I think Fat Man’s burger alone was HKD93, just HKD7 cheaper than Butchers Club Burger. Absolute rip off.As for the sides, the fries were alright, nothing to write home about. The coleslaw was ridiculously small. It was served in such a tiny thing that is even smaller than my gerbil’s food bowl! The pickle wasn’t good either. We left the place dissatisfied and disappointed. Needless to say, this place ain’t getting a return visit from us.…查看更多

We visited this place twice so far and the standards are pretty consistent though the service can be improved. It took us some effort to catch their attention on both occasions, and one of them did not appear to know the items on the menu when we tried making an order. We had to point it out to her specifically.In the first visit, Fat Man made a mistake to order the vongole with clams, which wasn’t very good. For both occasions, I had savory crepes – La Marin (scallops, mushrooms and pancetta in cream sauce) and La Piano (Smoked salmon, spinach and egg). They were very good, and similar to the ones I had in Paris. For dessert, our favorite is definitely the banana and caramel crepe (with ice cream). I ordered La Normade (stew apple with Calvados) but wasn’t too impressed because the liquor taste was way too strong despite being the flambé. This place is very popular with the residents staying around the area during weekends, so do try and make a reservation beforehand.…查看更多

We visited I M Teppanyaki on a Saturday night to celebrate Fat Man and his brother’s birthday. That day, we were seated in a private room as we were having the chef’s selection menu. The head chef Lawrence Mok served us personally. I have never heard of this place before, so I did not have much expectation. First up was sashimi platter. The sashimi was beautifully plated, and decorated with flowers. While the items in the platter were very fresh, one of the more interesting sashimi presented was the octopus suction cup (also known as a sucker). The texture is quite interesting, and can be described as being a little crunchy. As we had more than 10 dishes, I will just narrow down to the better ones we had that night. The pan fried amadai we had was good. Similar to the presentation at Robuchon, the fish was served together with its skin and scales in a citrusy sauce. The scales are crisp, contrasting with the delicate and flaky flesh of amadai. Delicious! The lobster with spaghetti was served with a very thick sauce made of lobster ‘butter’ (ie the good stuff in lobster head). As compared to the amadai, this dish has much stronger flavors. Fat Man loved this dish and finished it in seconds. We also had 2 types of beef. After lightly searing the thinly sliced beef, the chef deftly added a generous sprinkle of spring onions and fried garlic before rolling them up. We tucked in, and were being treated to an explosion of flavors in our mouths. The beef was juicy and went so well with the crunchy garlic and spring onions. The beef cubes were good too, but surprisingly I was more interested in the slivers of fried garlic. These garlic were huge, probably more than twice the size of normal garlic. They were very fragrant but with a much gentler taste as compared to the usual garlic. Accordingly to the chef, the garlic was flown in directly from Hokkaido, and costs even more than the beef! We ended dinner with some sweet Japanese peach and grapes. By then, I was already bursting the seams of my jeans after wolfing down so much food. When the bill came, I was quite shocked by the cost. While the food was pretty good, I wasn’t sure it was worth HKD 1,600 per person. Fat Man told me that there are definitely better (and cheaper) places out there. Waiting for him to bring me the next time!…查看更多

Heard of this Korean fried chicken (ie KFC) place ages ago, and my impression is especially deep due to its peculiar name. T queue was LONG. There was no way we will waste time queuing for KFC (or anything for the matter). Discussing about how we can either drop by real early or real late to beat the peak hour crowds, we put this in our (very long) to-go list and left it aside.Zooming in to current times, we were around Spicy Under Bridge Crab a couple of weeks back and saw that 李家Chicken has opened a branch a few doors down. The best part is, no queue! This is probably because this place is too new and not much people know about it (yet). We dropped by on a week day night, and the restaurant was barely half filled. We scanned through the somewhat limited menu and decided on just getting the fried chicken and spicy noodles, as the waitress explained that the fried chicken portion is equivalent to 1 whole chicken (?!). I sort of regretted ordering the spicy noodles after seeing it, as it was simply Korean (maybe) spicy instant noodles with egg. I can make that at home with my eyes closed.The fried chicken finally came, fresh from the fryer. We ordered it in 2 flavors, original and sweet & spicy. I definitely prefer the original flavor as the sweet & spicy sauce was more like those Thai sweet chili sauce. The exterior of the fried chicken was very crispy and the meat still retained its juiciness. On the scale of 1 to 10, I would rate the chicken 8. Sadly, the rest of the items on the menu did not look that appealing and the noodles we ordered were nothing special. Hence, not too sure whether we will come back again, unless we have a huge craving for KFC.…查看更多

Fat Man and I went there quite some time back, but I just didn’t quite get down to writing it up. I have heard of Lof10 a while ago but never had the opportunity to check it out. Decided to make a point and head to Sheung Wan one weekend. It took us a while to find this cafe as even the signboard is quite easy to miss. You can almost that the owners were not keen for more business. Sliding the door open, we were greeted to the sight of a nearly full cafe and some very friendly staff. The only table available was the one facing the counter (and the staff). Though slightly awkward, we took it anyway. It was a pretty warm and humid day, so I opted for an iced americano while Fat Man got an iced latte.After a couple left, we quickly took the table near the door. In a way, the cafe is sort of half underground. Looking out from the window, we see half of the sloping street. I think the cafe has a very clean and minimalistic design. Our coffee was quite decent. Love the cup designs (as though it was crushed) and the sleek milk container. We sipped our drinks lazily and spied on people strolling past, discussed whether the person behind the flimsy curtains in the building opposite was a man or a woman (oh yes, we can be quite inquisitive at times). Thoroughly refreshed after our caffeine fix, we headed off in search of the next thing to do on our relaxing Saturday. …查看更多

I am a big fan of Australian Dairy Company in Jordan, as their scrambled eggs are one of the fluffiest I ever had. Eating there also doesn't cause a dent in my wallet. This shows that good food doesn't always have to be expensive. When I read in Eat Drink Man Woman magazine that the new cha chaan teng opened in Kowloon City is owned by one of the family members of Australian Dairy Co, I naturally wanted to try it out.Kowloon City is one of my favourite places for cheap, good and Hong Kong style food. I would think that Luen Fat opened in a pretty apt place. We were lucky to grab the last table available before the lunch crowd came in. Scanning through the limited menu, I went for the satay beef noodles set, which also came with scrambled eggs, ham and a slice of bread. For my drink, I opted for iced lemon honey. Fat Man had the french toast and iced tea. I thought that the drinks were pretty good. My iced lemon honey was sweetened just right and very refreshing on this warm day. The beef slices in the satay beef noodles were fresh instead of the usual frozen ones used. As they were marinated overnight, the satay flavor was distinct and deep. The noodles were slightly on the hard side, as the chef takes in consideration the fact that they will soften by the time the diners have their first couple of bites. In this way, the noodles wouldn't be too soggy. Very thoughtful indeed! The scrambled eggs here were not as good as the ones found at Australian Diary Co. but they were still quite decent.Sadly, the french toast was a little disappointing as it was quite thin and too oily for our preference. Definitely not something I will order again. On the whole, this place is quite promising but it is unlikely I will make my way here on purpose just for the satay beef noodles. However, if I happen to drop by Kowloon City, I wouldn't mind visiting it again.…查看更多

I have wanted to try Salted Pig at the L place ever since it opened several years back. However, I never gotten down to do it until a couple of weeks ago. That was when I realized they are no longer at the L place, but there is a branch exisiting at Knutsford Terrace at TST. Deciding to try it out anyway, we booked a table for 2 on a Saturday night. It was a nightmare to park along Kimberly road on a Saturday night, and it took Fat Man a good 20 minutes to secure a spot for the car. When we reached the restaurant, we were warmly greeted and shown to our table quickly.For appetizer, we opted for the seared tuna salad. I settled for BBQ ribs while Fat Man got the roast chicken risotto. The salad was quite disappointing as I didn’t really like the dressing. It was a little too sweet for my liking. The portion was also quite small. It was a good thing that the main courses were pretty awesome. Deliciously sticky, my ribs were super tender. The generous slab was enough to share between two. Fat Man pretty much ate 3/4 of my ribs. The consistency of the fries that accompanied the ribs was excellent, except I didn’t like the MSG-laden topping it came with. Personally, I thought Fat Man made a huge mistake to order risotto at a place like Salted Pig when they clearly specialize in all things relating to oink oink. However, I was proven wrong when I took a bite of the risotto. Wow! The risotto was cooked to perfection and the roast chicken shreds compliment the flavors very well. In general, the meal was pretty enjoyable. Service was also efficient and friendly. Will we come back again? You bet!…查看更多

Settled for lunch here as most of the eateries in Sheung Wan was closed. Fat Man remarked that this place was quite famous for its Singaporean cuisine like Laksa. As a Singapore, I have no expectations, as such places are usually very far off from the real thing. The restaurant was quite full. We ordered laksa, satay and chicken rice. When my laksa arrived, I noticed that the noodles used are more similar to 'lai fun' than the typical bee hoon we use in Singapore. In addition, the cockles were overcooked. Tastewise, the soup base lacks the usual fragrance as there was not much of coconut and dried prawns flavor that is usually found in laksa. In addition, there was no hint of spiciness whatsoever. I suspect they use evaporated milk in the soup base too. The satay we ordered were severely undercooked. Both the pork and chicken skewers were raw in the middle! I was so disgusted I told the waiter about it, and he merely said ok, we will cancel it off the order. Huh?? How about replacing it instead? The chicken rice Fat Man ordered was terrible too. The rice used was of poor quality and were in bits instead of whole rice grains. The chicken was also tough as it was overcooked. We left the place upset and hungry due to the lousy crap offered here. Needless to say, we will never come back again. …查看更多

Was thinking of grabbing a quick lunch after buying dinner ingredients at the nearby market. On the way back home, I saw Chiu Hing Noodle House and decided to drop by for some simple noodle dish. I ordered Four Treasures Hor Fun with addition of seaweed and an iced lemon tea. The order came within minutes as the place was barely full. Huge bowl of noodles with a combination of squid, fish and meat balls, as well as slice of fish cake and beef cake. The ingredients were fresh and delicious, despite it being just a simple bowl of noodles. I particularly like the beef cake as it was the first time I had this in a chiu chow style fishball noodles. The soup broth was flavorful as well. Sometimes, there is no need to go to an expensive restaurant to enjoy good food. To be able to have excellent food in a small local café is also one of life’s simple pleasures here in Hong Kong.…查看更多

This is not the first time I have visited Fu Sing, who is kwnon for its signature char siew. Fu Sing is also known to be one of the "rich men's canteen", so don't be surprised if you spot celebrities or socialites sitting near you.The restaurant was filled to the brim during lunch hour, and atmosphere was noisy as almost everybody is talking at the same time. This is a very typical scene not unlike what you see in TVB dramas.The char siew was up to its usual standard, a good mix of fatty parts and meat, with sticky honey glaze and a almost buttery taste. It is this unique taste that bring customers back repeatedly. Honestly, I like it, but I don't love it the way others do. I like mine done the traditional way. The plump shrimp dumplings (ie har gao) are pretty good too, translucent little parcels filled with shrimp and bamboo shoot. I also like their ham sui kok, which is essentially a mix of meat, mushrooms and other stuff wrapped in a glutinous rice pastry and deep fried. Less than satisfactory items included the wantons in chili oil, which was quite bland and not spicy at all. The fried XO rice rolls were a little dry and stuck to each other, but that could possibly be due to the fact that they were served up quite early on. Despite the hits and misses, we will come back again. Just have to order more carefully. From memory, their salted yolk custard buns were fabulous!…查看更多

Unfamiliar with this area, it took us a while to find Shing Kee as it was situated at the basement area. The design of the shop is quite eclectic, with a mix and match of different furniture and decorations.I made a mistake of getting the herbal hua diao chicken soup base as I forgot momentarily that Fat Man is not a fan of herbal stuff. As always, we got a plate of local hand cut beef slices, as well as tried out various balls and dumplings. Mindful of the fact that the soup base already come with chicken, we did not want to go overboard with our ordering. I learnt the lesson that ordering chicken is not a wise choice for hotpot. Due to the ever present of bird flu in Hong Kong, it is always advisable to ensure that the chicken meat is thoroughly cooked before eating. By doing this, the chicken wasn't very good as the meat was too tough after we boiled it in the soup. Also, the chicken wasn't marinated well enough in the hua diao wine. I like the beef as the slices were thick enough and it had a strong flavor. However, Fat Man felt the beef was tough. The oyster dumplings here are exceptional. The mix of oysters and pork in the dumpling went very well together.We were nearly finished up with our meal when a staff remarked that we should add all the hua diao wine that came with the chicken into the pot. That made the soup SUPER! I had quite a few sips of it after that. Service was was okay and clearly most of the patrons were regular customers. I was a little disappointed considering the many praises I heard about this place. Quality of food was maybe mildly above average but not the best we had. Then again, the prices here are also more friendly on the wallet so I suppose we can't complain too much.…查看更多

Yardbird is an achingly hip place in Sheung Wan area. It is also one of the 50 best restaurants in Asia. As though that really means anything. I don’t usually go for restaurants in the who’s who list but I kinda like Yardbird. I have always wanted to come back to Yardbird after the first time I tried it in 2012. It suits us that this place have a no reservations policy, as we arrived a little before 7 on a Thursday evening. To start off, I had a ginger ale to quench my thirst. The brand offered here is Wilkinson, which is a japanese brand that I never tried before. It was dry and gingery, without being too sweet. I likey much! Recalling that the corn tempura served here were quite good, we ordered them again. Since the main dishes here are grilled skewers of all parts chicken, we randomly ordered a bunch. On top of that, we got the scotched egg and shisho duck fried rice.My favorite dish of the night is definitely the chicken liver. With a smear of tare and sansho, it was grilled to perfection. Slightly crisp exterior that breaks open to a wobbly interior which is rich in taste. Oh wow. I can eat this every day. Coming to a close second is the scotch egg. The version here is very well done, with a runny egg yolk and a crunchy exterior. The drizzle of kewpie mayo adds to the richness of this dish. I am gonna try making this at home one of these days! The damper dish of the night is shisho duck fried rice. The pungent sent of shisho leaves (which was sprinkled liberally over the rice) did not quite match the actual taste of the rice. In simple terms, what you smell differs largely from what you taste. That was kind of odd to us. As always, the yakitori dishes here are largely good to excellent. Most interesting item we got that day was the chicken rib, which was thankfully deboned already. From the skewer itself, you won’t realise that is the rib area, but the chewy texture gave itself away. Fat Man enjoyed that very much. I don’t mind coming back to this place every now and then as I feel the food is mostly well executed, albeit a little on the pricey side. …查看更多

I avoided trying out this place for several years, due to my experience of being rejected twice as the ramen was sold out by the time I arrived. There were not as many ramen places then and Tamashii was surely one of the more well known ones.Perhaps it was due to this expectation that it would be so good (cos of the queue), compounded the belief that having ramen here would surely be a life changing experience. I dropped by last Friday at 1130am to ensure that I was the first few customers. However, there was no queue. After strolling around CWB for 20 minutes, I came back at 1150am. I was the first person in line. Shortly before 12, another customer joined the queue. The shop opened promptly at 12pm. After being seated, I ordered the squid ink base ramen which comes with crab roe and edible gold flakes.My order came within 5 minutes. I tucked in eagerly. Needless to say, my life didn't change after the first bite. Or the second. To be honest, it was quite average. After trying out many different ramen places in HK, the version at Tamashii was nothing exciting. The addition of a (miserable) piece of gold flake may make it seem more grand, but in truth anybody can buy gold flakes from baking supplies store. To make it worse, I found stuff in my soup which is not supposed to be there when I was halfway through my noodles. Taking a quick glance at the kitchen, I noted that the cook does not wear a cap. Thoroughly disgusted, I paid and walked out without finishing my food. I will never bother to come back again.…查看更多