Flavours Asia (iPad App) - Wine Pairing made Easy

Wine pairing was never my thing but I have been learning, trying to pair different wines with different sort of food whenever possible. No, it is not an excuse to drink but part of a learning process. I think many would agree that Chinese food / wine pairing is difficult likely because of the wide range of flavors one would experience in one single meal. In many cases, quite a number of different types wines would be selected in one single Chinese meal to match the many individual dishes. Not an easy task for any sommelier in my opinion, not to mention for an average diner like myself with limited knowledge of wine.  A new iPad app named Flavors Asia may be able to assist those trying to enjoy matching wines while having a Chinese or even other Southeast Asian cuisines. This newly launched iPad app developed by Estates and Wines, the Moët Hennessy Wine Division, attempts to provide a solution for wine lovers when having difficulties in pairing wines with Asian food. It is this very app that interested me in attending the event. Without making a fuzz about it, I am sure it is quite obvious that the suggested wines in the app are all from their own unique collection such as Cloudy Bay, Cape Mentelle and Chandon.

Liber Pater Winery

It is no news that I am not an expert in wine hence the lack of wine coverage in most of my food-related posts, however as a dedicated foodie or more appropriately, a food lover, it is no doubt that wine knowledge or more accurately the appreciation of it plays an important role in many culinary cultures. I have decided recently to be more proactive in learning about wine, one small step at a time. By chance this evening, Uncle KK invited me for dinner at Fortune Room at the Hong Kong Jockey Club to try some new wines he got. It turned out we were trying the different collection of wines from Liber Pater, a boutique winery in Grave, Bordeaux. Did I mention the owner of the winery, Mr. Loïc Pasquet, was here as well. It was hard not to take this rare opportunity and harassed bombard him with questions I have regarding wine making.

Travel - Taishan 台山 (China) - Day 1 (Feb 2011)

8am on a Saturday morning, after a mere 4 hours of sleep nap, I was on my way to Taishan 台山 (China) on a not so comfortable coach! I take my word back because it turned out the road trip required a change of coach ride once we passed Hong Kong customs near the boarder and at that very point I  truly missed the not so comfortable coach. Why I was on this trip is not of great importance, the fact was that I was on my way to Taishan, a 3 hours or so bus ride west / southwest of Hong Kong. It was famed as the birthplace of Volleyball in China but I was not here for that purpose, I was here for a short weekend trip which involved visit to a local high school and the filming set of Let The Bullet Fly 讓子彈飛. Of course it involved tasting of some local dishes.

Kwong Wah Convenience Store 光華士多 (Hong Kong)

One word: Awesome! Thanks for the introduction and organization by @g4gary ! While it is named as a convenience store in Chinese, this little store front is a truly a wonderful neighborhood eatery solely operated by a single woman whom she likes to be called "Fat Mama." She cooks every single dish, take all your orders and act as the faithful cashier on your way out even when she is busy cooking. Diners grab their own soup, get their own rice and make themselves home by getting beer right from the fridge whenever you feel like. Frequent diners even help out by serving other patrons. That is one charming characteristic of this joint I truly love. Yes you will be seated plastic or even wooden stools, floor may be slightly wet, but you get air conditioning as well as TV while you enjoy the food. You can even bring your own wine (and glasses as well in our case, thanks @g4gary!)

Celestial Court Chinese Restaurant 天寶閣中餐廳 (Hong Kong)

After my recent quest for suckling pig at the Kimberley Hotel, not only did I dream about it in a delicious way, I kept on thinking of returning soon. We named the little pig "Pepe the Piggy" for those interested to know and we were all looking forward to name another piggy asap! Some of my friends returned soon after and met "Kimmy the Piggy". While I am still planning for a return visit, I had the honor the meet "Cici the stuffed Piggy" at Celestial Court. It was a short encounter but a much needed one for me to realize how much I miss Pepe the Piggy.

Island Tang 港島廳 (Hong Kong)

This has to be one of the rather low profile Chinese restaurants in town, situated in  the middle of the Central district, hiding in one of the corners of a commercial building. It's logo with a cartoon character looks more like a fast food joint than a fine dining scene in my opinion.  I have heard good reviews about it and it was time for me to pay a visit, particularly for its Char Siu (BBQ Pork). One thing worth noting, I am known to over order 95% of the time but at this restaurant on this very night, I was told I ordered too few dishes and must continue ordering for a party of 8. So what happened? While most of the dishes we ordered were beyond expectation in terms of quality, their sizes were undoubtedly way to small, freaking small to be honest! I was once told that a food trend in 2011 is how portion of food is to be even more delicate in sizes, most items would be of sampling sizes perhaps? Let's wait and see shall we ... ...

Tong Kee 堂記腸粉專門店

It was quite a contrast to come here to a restaurant which has no air conditioning and tables were placed on the side of the street with exhaust fume all around you after watching Sex and the City 2. At the same time it reminded me that a meal is not all about the glamorous decor, expensive food and extravagant dining scene; it is an experience, a less than pleasant atmosphere can be as enjoyable.

Kam Shan Seafood Restaurant 金山海鮮酒家

This place is fairly well known for its seafood offerings at reasonable price. The last time I was here was ages ago and I cannot remember a thing about it and I guess there is a reason for that. Situated right in the middle of Jordan, the resto has three floors, two of which are located in the building next door with a separate "residential" staircase. We were one of those being assigned to the second floor. I would not say the setting was comfortable but at least there was strong air conditioning and it was all part of the dining experience.

Sun Kee 新記餐廳

It was a Cheesy day, a Cheesy Friday to be exact, a yummy one as well! Thanks to Mochachocolata Rita, I was lucky enough to be invited to this Cheesy night event! How cheesy? This resto hiding inside an old building in TST is known for its cheese instant noodles. A neighborhood kind of a joint with tables tightly packed together; expect to share a table with strangers or perhaps pretty girls and handsome guys if you are luck. There are several variations and being the hungry me, I ordered the one with almost everything! Deep fried pork chops, chicken wings and fried eggs!

Toronto - May 2010 - Day 10 (Can I Stay longer?)

Good things usually come to an end a bit sooner than you expect! My trip to Toronto reached Day 10 and it was time for me to return home to Hong Kong. It was a rather quiet and peaceful day with my parents. Lunch was spent at one of my old time favorite late night hangout place at Times Square (Richmond Hill). Nothing fancy, simplicity was the key and often the best way to enjoy the meal. The trip was ended with a touch of sweetness with plenty of Timbits from Tim Hortons!

Toronto - May 2010 - Day 9 (Steak, Steak and Steak!)

Sick and bored from my Toronto posts? Well, I am sorry but please stick with me for another 2 entries! I enjoyed my stay in Toronto as much as I enjoyed writing / sharing about it! It makes me feel my vacation has been somewhat extended while I write about it. On Day 9, it was a day full of eating ... as always! The highlight was the STEAK (as shown above) at night but during the afternoon my parents and I went for dim sum at Spring Villa Chinese Cuisine, another of my favorite Chinese restos in Toronto.

Toronto - May 2010 - Day 8 (Lobster Attack!)

On Day 8, I have recovered from my jet lag but I leave in 2 days time, how wonderful! Wasn't really in the mood to think or do anything else for that matter so I let my parents decide where to eat for lunch. Somehow we ended up at a Korean Supermarket which I was not aware of. Apparently it was opened several years back and quite popular among the Korean (and Chinese) community living uptown. At the back of the supermarket is a section dedicated to food, food courts to be exact.

Toronto - May 2010 - Day 4 (Buffalo Wings Attack!)

For those who haven't been to Toronto before, it is good to be informed about its huge Chinese community. One can survive without speaking a single word of English as long as you know Cantonese or Mandarin. With that taken into consideration, there are actually quite a number of established Chinese restaurants around town ... well, mostly uptown in my opinion. One might be shocked to hear that I (and many others I know) find that many of the Chinese restaurants in Toronto (or Vancouver from what i heard) are of excellent quality, perhaps better than many in Hong Kong. (NB: I am not talking about places that serve sweet and sour chicken balls or stir-fry mixed vegetables) Consistency is a key factor and perhaps because of the rather concentrated Chinese community the quality can be maintained; in other words, survival of the fittest and restos in Toronto are quite dependent on returning customers. Lucky Toronto!!!

WunSha's Kitchen 浣紗廚房

Based on the name of this place, I thought it was a traditional kind of Chinese restaurant or private kitchen without much renovation or so-called decor, but I was wrong! Floor to ceiling window occupies its entire front and the interior ceiling is more than 10 feet high. Decor is definitely contemporary with conformable lighting and seating. Lesson of the day, never judge a restaurant by its name.

Lung Wah Hotel 龍華酒店

Yet another old-school classic resto in Hong Kong but being old-school does not translate to quality food. It was a rather hard to find place hiding in Tai Wai and we had to take a taxi and then walk over the foot bridge to reach the so-called entrance.

Yixin Restaurant 益新美食館

It was my first time in this outlet ever since they closed down the Happy Valley one. Back then it was a very cozy and homely establishment with about a dozen tables only. Here at the new outlet, the space is 5 times bigger and more comfortable I guess. It wasn't easy to book especially during weekends.

Some of the soups were out already by 8pm so we had to skip it and go right to appetizer. The BBQ Pork in Thick Slices were thick, tender, juicy with great flavors! One of the best in town I would have to say. Thumbs up!

No surprises on the Jelly Fish, a bit heavy on the sauce but delightful and refreshing for sure.

I really want to learn from the chef or whoever cooked this Smoked Pomfret because I just don't understand how it can be done in just about 5 mins after we ordered! The BBQ Pork and the Jellyfish I understand but for a main dish? At least try wait til a more appropriate time to bring out the pre-cooked item!

The Roasted Duck in Pipa-style was surprising well made with a very crispy skin and tender meat. I think it was the sauce that made it even better.

To my understanding, it is a rather difficult to cook Fried Fresh Milk with Crab Meat because it is very easily be overcooked and involves a lot of oil to keep it moist. A well done job here to keep those key elements intact as in moist and not overly greasy.

Deep Fried Chicken was another highlights of the night with very crisp skin and tender meat. The chicken was a bit lean but it was all good.

The Baked Fish Guts was one of the reasons I picked this place for dinner because not many restaurants in Hong Kong offer this dish. Flavors were rich and as expected but the texture was a bit too firm in my opinion. This dish is considered a very traditional type of dishes and I think one should give it a try if possible.

The sizzling Sea Cucumber and Duck Feet in Claypot was alright, very chewy / bouncy sea cucumber which I liked and the sauce was perfect to go with some white rice.

Baked Sago with Lotus Seed Paste requires advance ordering to ensure availability. Instead of one huge plate, they opted to serve them individually. Not sure why or if it make much differences this way. Flavors were alright but a bit undercooked in my opinion, not golden enough on the top and a bit too mushy inside. It was still a good dessert to end the meal with! s

Likes:

• Roasted Duck in Pipa-style - great flavors and tender, juicy meat
• BBQ Roast Pork - tender, thick and juicy, one of the best in town!
• Baked Fish Guts - wonderful flavors but texture was rather too firm
  

Dislikes:

• Smoked Pomfret - ready in 5 mins! Very efficient indeed ... or was it?
• A lot of dishes arrived all at once, again great dislike for me
• Baked Sago was slightly undercooked, too mushy

Avg Spending: HKD 200 - 300 per person

Yixin Restaurant 益新美食館
Shop 3-4, G/F, Shanghai Industrial Investment Building,
48-62 Hennessy Road, Wan Chai
Tel: +852 2834 9963


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Fung Lum Restaurant 楓林小館

Believe it or not, it was my first return to this restaurant in about ... 20 years, 2 whole decades, but when I stepped into the place, I felt like a kid again because everything seemed to remain unchanged and yes I actually remember how the interior looked! Fung Lum is one of the few remaining old school Cantonese restaurant in town and my visit this evening was for my best friend's birthday celebration.

As I said, the decor remained pretty much the same over the years but it was this old school decor that gave this place the charm. One thing worth mentioning was that the dishes arrived at a good pace, unlike many Chinese restaurants which would serve the dishes almost all at once. It was also mentioned in the Michelin 2010 Hong Kong guide as well that the pacing of dishes were good here.

First came the Fried Salt Pepper Shrimp which was great! It was salty but in a delicious way. The batter was very thin as if there were none and the shrimps were quite fresh.

I usually would lick the outer skin for flavor and go straight to peeling the shell out but for this particular dish here, I had to lick the outer shell repeatedly til it was CLEAN because I don't want any to go to waste!

The Deep Fried Tofu was decent with the center being very silky smooth; however no surprises.

The Sweet and Sour Pork Ribs was a delightful surprise. The pork was tender but the best was the sauce. While the sauce was rich and intense in flavors, it did not give out the overly sour and vinegary taste and scent. Sometimes the scent / smell of the food is as important as how it actually tastes because it can be quite different in my opinion.

Steam fish might seem easy but it is pretty hard to get it right with the timing. The soy sauce and hot oil that is to be pour on top is another crucial yet often neglected element of a good steamed fish dish. The one being served here was good with the meat on the slightly chewy side giving a great sensation on every bite.

Black bean paste is in the bottom of the favorite food lists so it was only natural that I ate only a small portion of this Black Bean Paste Crab. The whole plate was so clean not long after it was served so that can be an indication of its taste and popularity I guess.

Whenever possible, I would order chicken by the whole as in one whole chicken instead of half portion because I really don't know when the half was being made. For all I know it can the the second half from an order 30 mins ago. Since we have more than 6 people this evening, perfect time to order Deep Fried Whole Chicken. It was good with very crispy and crunchy skin and the meat was not too dry even for the chicken breast. Thumbs up!

The Shrimp Paste Lettuce in Hot Claypot was rather disappointing. There were too much water, too moist and too soft, it should have been sizzling, at least the way how most places serve it.

Baked Sago Pudding with Lotus seed Paste is one of my favorite Chinese desserts. Most places that offer this usually require advance ordering because it would take quite some time to prepare I think.

Flavor was a bit light (sweetness wise) even for the lotus seed paste and the texture was rather tough / firm. But it satisfied my sweet craving nonetheless.

Likes:

• Old-School decor with surprisingly politely and friendly service
• Good pacing of the dishes
• Fried Salt Pepper Shrimp - salty but in an addictive way

Dislikes:

• Shrimp Paste Lettuce in Hot Claypot - too watery!
• Baked Sago Pudding with Lotus seed Paste - texture was a bit too tough / firm

Avg Spending: HKD 200 - 300 per person

Fung Lum Restaurant 楓林小館
45-47 Tsuen Nam Road,, Tai Wai
Tel: +852 2692 1175


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Hong Kong University Alumni Association 香港大學校友會

This place is one of my favorites and most frequented Chinese restaurant in the Central area. The chef here used to work in Luk Yu Tea House and hence the similar dishes being offered but at around 20% less in terms of price. It was one of the colder days in November this very evening and a few of us wanted something hearty, simple and warm, the best suggestion I had in mind was Hot Clay Pot Rice!

(1) Chinese Soup with Pig's Lung + Almond 杏汁白肺湯
One of my favorite soups of all time! Pig's lungs are very tough to clean nd prepare to my knowledge and so better eat outside than attempt it at home. It wasn't as creamy as I hoped but it was good, it put a smile on my face after the first sip.

STOOPPPP! It was too late, too late indeed! The waiter poked at the egg before I can stop him. My intended picture with the egg yolk floating in the center was ruined!!! Argh! The meat loaf of this Hot Clay Pot Rice with Minced Beef loaf/patty and Raw Eggs was good but texture wise a bit too ... tender? too chewy? bouncy? artificial? too much baking soda? ... I cannot find the right word to describe it but it was not what we expected ...

The same applied to the Steamed Minced Pork Patty with diced Squid 土魷剁肉餅 regarding the texture of the patty which was too ... gluey and Licorice like?? In any case the flavor was good and we finished to the last piece of it. :)

This Chicken and Taro casserole (Chinese style) was perfect to go with rice. Please be reminded that this dish is EXTREMELY filling! It was rather watery, should have been more creamy but flavor was good, not overly salty with rich taro taste in every bite. The three of us could not finish the whole thing because it was just too filling!

Now back to something more healthy and simple, Fish balls and tofu in soup 生菜魚滑豆腐煲. Nothing too surprise about this dish but the soup was heart warming and I just love all kinds of fish balls and meat balls. :)

I guess I need to return again soon to try other dishes again for a better experience especially their sweet and sour pork which is very good!

Likes:

• Chinese Soup with Pig's Lung + Almond 杏汁白肺湯 ... one of my all time favorite soups. Luk Yu Tea House does it better but pretty amazing here already.
• Hot Clay Pot Rice with Minced Beef loaf/patty and Raw Eggs - it was enjoyable but the texture of the patty was just ... too artificial to me.

Dislikes:

• The texture of he meat patties
• requires membership, have to be alumni of HK University
  

Avg Spending: HKD 100 - 200 per person

Hong Kong University Alumni Association 香港大學校友會
Room 101, Yip Fung Building,
2 D'Aguilar Street, LKF, Central
Tel: +852 2522 7968
http://www.hkuaa.org.hk/facilities.asp


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Congee Noodle King 粥麵皇

On a very cold evening,

Anything is better than wandering,

Hunger I cannot stop thinking,

Best to sit down and start eating!

I always pass by this congee (or rice porridge) / noodle shop but never had the chance to try it out. Like many Chinese noodle and congee shops, they always use the Chinese word King (皇) as part of their name. The same applies to many Indian restaurants in Chung King Mansion. Having the world King 皇 in the name does not translate to being the best!! It is time to be more creative in my opinion. Anyhow, the direct translation of this place is called Congee Noodle King 粥麵皇 and I finally got the chance to give it a try. The interior of the place was unpretentious and simple as expected with way too many stools for each table. Lucky my friend and I were here in the evening because I cannot imagine the scene during lunch time with perhaps 6-7 people cramped into one table??? Might as well sit on each others' laps!

I ordered the plain boiled lettuce to start with. By plain I mean no oil to be pour over at the end, just plain water boiled lettuce. Surprisingly crisp!

My favorite congee is of course Pig's Liver and that was what I ordered. The congee was surprisingly creamy and thick EVEN AT THIS HOUR! Many congee places I visited before tends to be thinner by night because of the adding of water to the pot of congee (I assumed).

The liver was any delightful surprise as well. Thick, chewy and rich in flavor. Cholesterol? what Cholesterol? haha

While happily eating my pig's liver congee, I heard someone behind me ordered a bowl of cuttlefish. O yum! I love cuttlefish, so without much hesitation I raised my hand to order one! Once again, Cholesterol? what Cholesterol? I told my friend if I fell to the ground with my hands garbing my chest soon after, the cause should be quite apparent. HAHA. The cuttlefish was not bad, slightly chewy and bouncy (I guess) while in your mouth. I liked mine without any sauce.

I will return for sure and cuttlefish is a definite dish to order.

Likes:

• very creamy and thick congee even during the evening
• love the cuttlefish, chewy and "bouncy" ...

Dislikes:

• Not particular comfortable

Congee Noodle King 粥麵皇
G/F., 11 Queen Victoria Street, Central
Tel: +852 2522 6089


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