The two fussier people order ala carte.
Tuesday, February 23, 2010
The two fussier people order ala carte.
Monday, February 22, 2010
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?
Carpaccio 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.
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.
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.
One-ThirtyOne: 131 Tseng Tau Village, Shap Sze Heung, Sai Kung. Tel: +852-2791-2684
Sunday, February 7, 2010
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.
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?
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.
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!
Friday, February 5, 2010
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.
The bits and pieces in both soups - diced cucumber, carrot, corn… THE SAME.
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.
I am sure you noticed.
The fruits in our desserts… THE SAME!!!!!
At Fusion 5th Floor, taste one and you taste all.
Fusion 5th Floor: 5/F, The Pemberton, 22-26 Bonham Strand East, Sheung Wan, Hong Kong. +852-2854-1801
Thursday, February 4, 2010
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.
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!
The desserts are not so great, but I like my birthday 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.
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