Tuesday, February 23, 2010

Whisk ♥ ♥ ♥

Because Jason says it is his favorite romantic restaurant for the month of November, I suggest Whisk, the famed Singaporean chef Justin Quek’s first restaurant in Hong Kong, for a not-really-so-romantic dinner with Nelson and his supplier/friend Newman.

IMG_6674 I love Whisk’s intergalactic interiors.

IMG_6676 Bread basket. Nothing extraordinary.

Newman does not want to be bothered with too many choices, so he goes for the easiest option. Tonight’s set dinner:
IMG_6685King prawn salad with abalone

IMG_6688Wild mushroom ravioli with leek, saffron foam

d_silhouette Carrot ginger soup with lemongrass foam (sorry, no profile picture!)

IMG_6693Slow-cooked beef rossini on polenta cake, truffle jus

IMG_6701 Hazelnut mousse with lime basil sorbet

The two fussier people order ala carte.
IMG_6684  Chef’s appetizer platter: tasting of Whisk’s four best creations. And true to its claims, these really are the best!

IMG_6687  Baked lobster bisque “herb soufflé.” Quite a creative twist to the traditional lobster bisque. This is good, but not fantastic.

IMG_6690  Roasted crispy suckling pig with truffle salad and red wine sauce. The skin is exaggeratedly crispy, and the meat exaggeratedly tender. I can’t say much for the taste though, it is a bit bland. Nothing can ever beat Cebu lechon. NOTHING.

IMG_6694 US prime ribeye, 300 grams. I haven’t had US steak this good for the longest time. Very tender, very flavorful, and with the right amount of marbling. Even if served medium when I order medium rare, this is one of the better steaks I’ve had in Hong Kong.

IMG_6698  Flaky apple tart with roasted almond and vanilla ice cream. Don’t believe when the menu says this is good for two. I can easily polish off the whole thing by myself. In 3 minutes. Very, very easily. I just don’t want the two men to look like sissies.

IMG_6703The waiter hears my thoughts and brings me more sweets. Happy!

Whisk: 5/F, The Mira Hong Kong, 118-130 Nathan Road, Tsim Sha Tsui, Kowloon. +852 2315-5111

Monday, February 22, 2010

One-ThirtyOne, Revisited ♥ ♥ ♥ ♥


Goodbyes. I am so not good at them.

I hate to leave Hong Kong, the Clearwater Bay flat I’ve called home the last three years, my freedom, the wonderful friends I’ve made, the convenient and efficient MTR system, the shopping, the crazy sales, my freedom, the Hong Kong style milk tea in chachantengs, the many restaurants I’ve grown to love, and the many, many more still on my to-try list… and did I mention my freedom?

I refuse to leave Hong Kong without having another meal at my favorite restaurant. Cannot. Will not. Refuse to. 

And what better day to enjoy a leisurely lunch at One-ThirtyOne than on January 31?


IMG_9854The outdoor seating


IMG_9852The view


IMG_9838 Homemade breads. Garlic, olives, sundried tomatoes.


IMG_9841Carpaccio of Japanese scallop with orange, wild arugula & lobster vinaigrette topped with Yalla Valley salmon caviar.
Arugula is my favorite salad vegetable. Its earthiness goes well with the light and delicate flavors of the scallops, and the salty, briny taste of the caviar. A very refreshing start.


IMG_9847 Cappuccino soup of wild mushroom topped with Italian black truffles.
The soup is a bit watery today compared to the last time, but still enjoyable.


IMG_9859  Calamansi sorbet


IMG_9864 Trio of French mullard duck (foie gras, leg confit, seared duck breast) with honey-citrus sauce, baby carrot, porcini mushroom, caramelized fresh fig and “ratte” potato puree.


The foie gras is pan seared to perfection and the fig is plump and sweet. However I taste bitterness in the liver, not the best of the best. Duck breast is tender but a bit bland by itself. The honey-orange sauce that accompanies it is genius.

I never liked duck confit before this day. But this super tasty duck meat on a bed of rich and creamy mashed potato creates miracles and warm and happy feelings in my mouth. How tragic that I am exposed to something so mind-blowing at such a young, tender age. (Hihihi!) Henceforth, every other duck confit I come across will be compared to One-ThirtyOne’s... and they are all doomed to fail in the aftermath of such perfection.


IMG_9866 Cheese tray


IMG_9874  Gotta have a bit of everything!


IMG_9877 Chocolate-raspberry soufflé with Madagascar vanilla ice-gelato


Dessert is the same as last time, still as good, although I would have loved to try another of Chef Gary’s delicious creations. We ask for an additional scoop of vanilla gelato, the waiter happily brings us two. With a smile.


This is the life. My Hong Kong life.

Oh One-ThirtyOne, this is not goodbye.

It cannot be.

It will never be.

I promise.


One-ThirtyOne: 131 Tseng Tau Village, Shap Sze Heung, Sai Kung. Tel: +852-2791-2684

Sunday, February 7, 2010

Tim Ho Wan 添好運 ♥ ♥


Wednesday morning. 11:00 am. Waiting time: 1.5 hours.

If you think this is bad, please calm down and try not to react violently when you read the next line.


tim ho wan hong kong

This is BEFORE the Michelin star.

Imagine the wait on weekends, lunch breaks, and after office hours. Now don’t you wish you were me and Shirley and Dora?


IMG_5468 Shrimp and chives dumplings 鮮蝦韭菜餃 – the skin is soft and thin and so delicate you gotta possess excellent chopsticks skills to deliver these babies into your mouth intact. Delicious!


IMG_5466 Kimchi and beef dumplings 泡菜牛肉餃 – brilliant idea that fails in execution. The taste is just too weird.


IMG_5464Turnip cake 臘味蘿蔔糕 – with real radish strips inside


IMG_5470 Chicken feet in black bean sauce 豉汁蒸鳳爪 – my favorite dimsum item! And Tim Ho Wan’s doesn’t disappoint. This is so mighty good it has the power to develop in all of you feet-fearing people out there an enslaving fetish for toe-sucking, I tell you.


IMG_5469 Malay sponge cake 香滑馬拉糕 – soft and springy, me likey


IMG_5472Pork and Shrimp Dumplings 鮮蝦燒賣皇 – homemade goodness


IMG_5474 Fried Pork and Vegetable Dumplings 家鄉鹹水角 – so oily but so good it’s worth the cholesterol high


IMG_5477 Vegetable spring rolls 錦繡菠菜麵春卷 – quite ordinary


IMG_5476 Rice flour rolls with shrimp  韭黃鮮蝦腸 – nothing special


IMG_5479 Rice flour rolls with pig liver 黃沙豬潤腸粉 – now this is something else. Unique and tasty.


IMG_5483 Glutinous rice with chicken in lotus leaf 古法糯米雞 – HUGE! Generous meat filling, too. A meal in itself.


IMG_5484 Baked BBQ pork buns 酥皮焗叉燒包 – there is nothing wrong with your vision. Three plates. Yes, that is how good.


IMG_5487 Baked BBQ bun innards


AFTER the controversial Michelin star:

Thursday morning. 10:30 am. Waiting time: 2 hours.

Some repeats, some new items, but no photos this time. Sorry.

Steamed Chiu Chow dumplings 潮州蒸粉果 – soft, chewy, crisp, crunchy, the play of textures in my mouth… divine!

Beef balls with preserved orange rind 陳皮牛肉球 – not a fan

Steamed shrimp dumplings 蝦餃 – just ordinary

Pork spareribs in black bean sauce 豉汁蒸排骨 – tender

Glutinous Rice 腊味糯米飯 – not a fan

Fish sticks in olive paste 欖角蒸魚滑 – DO NOT ORDER!!! This is even weirder than the kimchi dumpling!

 IMG_5490Lady and Gentlement, in case you need to use the loo, look for Lucy and Charlie


Tim Ho Wan 添好運: Shop 8, Taui Yuen Mansion Phase 2, 2-20 Kwong Wa Street, Mong Kok. 旺角廣華街2-20號翠園大樓2期地下8號舖. +852-2332-2896

Friday, February 5, 2010

Fusion 5th Floor ♥



Repetition, ever recurring, thick coming, frequent, incessant, redundant, pleonastic, monotonous, harping, iterative, unvaried, chiming, above-mentioned, again, once more, ding-dong, ditto, encore, de novo, again and again, over and over.

The same ingredients. Over and over.


IMG_8153Seafood soup


IMG_8157 Vegetable soup


The bits and pieces in both soups - diced cucumber, carrot, corn… THE SAME.


IMG_8148Grilled tongue of Wagyu with pickled peppers, shaved foie gras in peppered vinaigrette. This is really delicious!!!


IMG_8151Seared foie gras with confit of apple, pineapple, beet root in foie gras sauce. Quite good, but can be better.


IMG_8159    Pan-roasted sea bass in bouillabaisse jus


IMG_8163Roasted rack of lamb with ratatouille and black pepper sauce


IMG_8164Homemade mint jelly. Now I understand why some people do not like the toothpaste tasting gunk.


The vegetables in our mains – spinach, diced cucumber, diced carrot, corn, cherry tomatoes… THE SAME!

And guess what? The diced vegetables in the mains and the bits and pieces in the soups… THE SAME!!!


Seriously, this is not funny anymore. I am so happy when it is finally time for dessert.


IMG_8170Napoleon with coffee gelato in strawberry sauce . The napoleon is flaky, not too sweet, with generous slices of strawberries.


IMG_8172 Warm chocolate ganache with vanilla gelato. A total disaster! It is dry, overbaked and not even warm. The return of the microwavables!


I am sure you noticed.

The fruits in our desserts… THE SAME!!!!!

At Fusion 5th Floor, taste one and you taste all.


IMG_8178 Me and Shirley


Fusion 5th Floor: 5/F, The Pemberton, 22-26 Bonham Strand East, Sheung Wan, Hong Kong. +852-2854-1801

Thursday, February 4, 2010

Green Mouse ♥ ♥


Dimitri Bastiani, the famed chef from Chez Patrick, left the upscale restaurant and opened his own place across the street, where he serves fine French cuisine in a more laid back setting, at lower prices. And he calls it…




It’s silly, I know. That’s why I choose it to be the venue for an intimate dinner with few good friends to celebrate my big three-o. After all, who takes turning 30 seriously? Age is just a silly number.


IMG_3328Amuse Bouche


IMG_3337 Soup of the Day - Pumpkin


IMG_3339 Pan-fried Foie Gras, Caramel Sauce
This is, hands down, the highlight of the meal. This foie gras is perfection in taste and texture. Generous portions, too. Three big pieces, my friend, three big pieces! I tell you, it is the VERY BEST in Hong Kong!


IMG_3342Special of the Day – Quail


IMG_3344Pan-fried Sole Fillet with Parsley Sauce


IMG_3347Pan Seared Beef Fillet and Port Wine Sauce


IMG_3351Roasted Duck Breast Margret and Balsamic Honey Sauce


IMG_3354Roasted Lamb Chop, Creamy Garlic Sauce


IMG_3372 Bread Pudding


IMG_3362      Crème Brûlée Trio


IMG_3363 Floating Island


IMG_3367Lemon Tart


IMG_3375Cheese Platter


The desserts are not so great, but I like my birthday cake.

IMG_3377 Molten Chocolate Cake


The food in Green Mouse will not make you jump up in joy and do a standing ovation, except for the foie gras which almost had me on my knees, pleading and begging Chef Dimitri to marry me. Green Mouse food comforts and satisfies non-snobbish tastes, like how good and older more mature friends console and reassure my 30 year old soul. Hee hee.


Clockwise from top left: Alvin, Tinnie, Ritchie, Paul, Carol, Me, Wilson


Thank you, Ritchie, for giving in to my request that you wear something red. I was just joking, you silly girl!

Thank you, Tinnie, for actually showing up in red without any probing from me. That’s a true blue Fil-Chi for you!

Thank you, Carol, for staying up until the wee hours of the morning with me and Kevin, in a random CWB bar with disastrous drinks. Happy times!

Thank you, Paul, for being the accountant for the night, and for bringing us to Lei Dou when Azure didn’t work out.

Thank you, Alvin, for taking me on my first ever hiking trip, even if it was really 20% hiking and 80% sitting under the shade waiting for the rain to stop.

Thank you, Wilson, for the Local Michelin Guide. My BMI of >30, body fat of >30%, and >30 lbs. of excess weight I owe greatly to you.



And thank you, Chef Dimitri, for the most delicious, truly unforgettable, so-good-I-forget-my-own-name foie gras.


Will you marry me?


Green Mouse: G/F, 33 Peel Street, Central, Hong Kong. +852-2544-0389

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