Hung Kee Seafood Restaurant 洪記海鮮酒家, Revisited ♥ ♥ ♥

 

Saikung was our last stop before heading to the airport. We had a little more time to kill before their flight so I brought the Costas to the fishing village.

The Italian family was quite delighted.

 

Seafood shopping by the water

 

 

I knew that once they see all this live bounty, the plan to have dinner at the airport would be
100% scrapped

 

 

And guess what, I was 100 % right!

 

 

On display were these super gigantic fishes bigger than a child

 

 

Elettra knew right away what she wanted for dinner. 
And, of course, she got what she wanted.

 

 

We had the Alaskan King Crab done two ways:

 

1. Deep Fried in Garlic and Chillies

 

 

2. Stir-fried in Ginger and Scallions

 

 

Look at that sweet, plump and juicy meat

 

 

Can you say seafood overkill?

 

Razor Clams in Black Bean Sauce

 

 

Salt and Pepper Mantis Shrimps

 

 

Geoduck Sashimi

 

 

Scallops Steamed with Garlic and Vermicelli

 

 

The Costas were happy. I was happy.

 

 

Professor Enrico Costa and me
Elettra, Alda and Ettore

 

Just so you know, Professor Enrico Costa was awarded the Shaw Prize in Astronomy 2011. His whole family flew to Hong Kong to attend the Award Presentation Ceremony.

And I, jinlovestoeat, flew to Hong Kong to eat with them.

Hee hee hee :)

 

Hung Kee Seafood Restaurant 洪記海鮮酒家: Shop 9-10, G/F, Siu Yat Building, Sai Kung Hoi Pong Square, Sai Kung. 西貢海旁廣場兆日大樓地下9-10號. Tel: +852-2792-1348

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?

 

The outdoor seating

 

The view

 

Homemade breads. Garlic, olives, sundried tomatoes.

 

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.

 

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.

 

  Calamansi sorbet

 

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.

 

Cheese tray

 

  Gotta have a bit of everything!

 

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

One-ThirtyOne ♥ ♥ ♥ ♥

 

Do not trust Jason. He kisses and tells.

We share one beautiful night.

Sensational.

Climactic.

And then what does he do?

As soon as he gets home, he writes about it and posts it online, on his blog, for all the world to see.

My deepest, most-guarded secret. Not so secret anymore. Just like that.

Men. They are all dogs!

 

  My secret warm and cozy dining room

 

   My secret Christmas centerpiece

 

My secret homemade breads

 

My secret Boston lobster ragout with lobster vinaigrette topped with spiced mango foam & wild arugula

 

My secret salad of French ice leaf, Japanese green house melon, Spanish 36 months cured Iberico bellota ham & hazelnut vinaigrette

 

My secret cappuccino soup of wild mushroom topped with Italian autumn truffle

 

My secret char-grilled swordfish & Canadian sea scallop in Mediterranean style

 

  My secret calamansi sorbet

 

My secret slow-cooked USDA prime sirloin & Australian Wagyu beef cheek in Madeira sauce with porcini mushroom, "petits pois," baby carrot & baby potato

 

My secret assortment of cheeses

 

  My secret cheese board with a little of everything

 

My secret enemy keeping his oath: I must not waste good stuff!

 

My secret chocolate-raspberry soufflé with Madagascar vanilla ice-gelato

 

  My secret coffee and petit fours

 

Thanks to Jason, my secret is out.

One-ThirtyOne.

It is THE BEST restaurant in Hong Kong.

 

And as for The Bon Vivant,

We’re still friends. But only because it’s Christmas, Jason!

 

Seriously though, this guy’s generosity and dedication in informing the foodie community of great restaurant discoveries is admirable. If it were up to me, One-ThirtyOne will remain forever unblogged.

Now will someone please give my food blogger friend here the Nobel Prize Award in Food Philanthropy? 

 

For those  of you wanting to come to One-ThirtyOne, may I, in good faith, discourage you to do so, because this place is not only very far, but it is also EXTREMELY difficult to find. I don’t want you to get lost. I  say this in good faith, believe me.

 

This is the wrong gate. Please do not enter.

 

This is the wrong door. Please do not go in.

PLEEAASSSEEEE!!!!! 

 

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

Hung Kee, Sai Kung ♥ ♥

 

You know why I like to bring my human friends to Sai Kung?

Because the Princess Ariel in me loves reuniting with long lost friends from under the sea. Flounder? Sebastian?? Where are you? Tee Hee Hee.

    Salt and Pepper Mantis Shrimp 椒鹽瀨尿蝦

I usually don’t like hanging out with fried and greasy friends, but Manty the mantis shrimp is always an exception. As he is quite shy, it takes a bit of effort for me to pry him out of his shell. When he finally feels comfortable around me, Manty puts his guards down.

 

And isn’t he a macho man?? My mermaid friends, please do not be fooled.
Underneath that tough exterior, Manty is actually a real softie inside.

 

Scallop Steamed with Garlic and Vermicelli 蒜蓉粉絲蒸扇貝

Shelly the scallop is a beauty inside and out. When she is not busy making pearls, she enjoys pampering herself. Today she bathes in garlic, white wine, and green onions, and then hops in the steam room with a few strands of vermicelli. She comes out fragrant, succulent and very tasty. Shelly is my favorite friend.

 

Lobster in Cheese Sauce 芝士龍蝦

On TV, Larry the lobster is a tough and cool lifeguard, but you’ll be surprised because he is actually a shy and sensitive guy in real life. He turns bright red almost instantly when put in the hot seat. Just ask SpongeBob! Today Larry is in cheesy mode. He’s gooey, buttery and creamy.

 

  Razor Clams in Black Bean Sauce 豉椒蟶子

Because of her long and thin svelte figure, Jillette the razor claim is very popular with the boys. Despite her crazy schedule, she joins us for dinner after some serious partying in the wok with Black Eyed Beans and the Red Hot Chili Peppers. Jillette sure is hot and feisty tonight.

 

Some Non-Aquatic Plant Sauteed in Garlic 蒜蓉炒青菜

 

Under the sea, under the sea. Darling it's better down where it's wetter, take it from me. Up on the shore they work all day, out in the sun they slave away while we devotin' full time to floatin' under the sea…

 

  Thought of the day:   Are those legs or tails under the table?

 

Few months later, my human friend Alvin comes to town and we organize another get together with our friends from under the sea. The usual suspects are present.

Manty the Mantis Shrimp

 

Shelly the Scallop

 

Jillette the Razor Clam

 

And because Thursday is a slow day at Krusty Krab, the grumpy old cashier is able to get off early and join us for dinner.

 Salt and Pepper Squid 椒鹽魷魚

Squidward Tentacles the squid tastes as old as he looks. He is stale, tough and rubbery. Even the batter and crumbs he wears have lost their crunch. Squidward, may I suggest early retirement?

 

Upon Alvin’s request, we invite his favorite land creature friend who he cannot have a meal without.

Sweet and Sour Pork  咕嚕肉

Much to Alvin’s dismay, Porky the sweet and sour pork is not at his best today. He must have gotten up from the hot frying pool too early in his excitement to reunite with Alvin. He comes with guards down, exposing his true self, without the crunchy cover up that my friend likes so much.

Nevertheless, it is still nice eating seeing and chewing on catching up with friends old and new. I’m already looking forward to the next seafood feast sea friends reunion.

 

Thought of the day 2:     Jin – Princess Ariel or Sea Witch Ursula?

 

Hung Kee Seafood Restaurant 洪記海鮮酒家: Shop 9-10, G/F, Siu Yat Building, Sai Kung Hoi Pong Square, Sai Kung. 西貢海旁廣場兆日大樓地下9-10號. Tel: +852-2792-1348