tag:blogger.com,1999:blog-28015413184675257452024-03-05T08:16:42.358-08:00Beef No' Guy - coz I'm smooth like thatBeef No(odle) Guy eating around Taiwan and USABeef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-2801541318467525745.post-62270737499223556502013-12-16T13:04:00.000-08:002013-12-16T13:05:15.749-08:00[香港] The pork liver instant noodles that captured Hong Kong - 維記咖啡粉麵 Wai Kee Cafe in Sham Shui Po<div class="separator" style="clear: both; text-align: center;">
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If you were to tell a foreign visitor thinking about planning a meal in Hong Kong, the last thing on their mind would be something like....well....pork liver instant noodles! Sure, you can find innards in the cuisines of European countries, but they are usually braised and stewed to the point where there's a lot of flavor and is mixed in with some thick sauce.<br />
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But made into a sweet delicate soup, to the point where the liver tastes decent, that captured the hearts and minds of a lot of locals? It's pretty hard to comprehend, until you actually come here for yourself.<br />
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From a small storefront that expanded to two additional locations on the same block (to accommodate the ever increasing crowds of locals and visitors from other Chinese speaking countries), the cafe's success can be attributed to just taking some very simple things and doing them well and right, on top of being efficient.<br />
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It's pretty simple, you wait in line until some space is freed up, and you join in the fun at an available seat. Communal dining, but you pay your own share of the bill.<br />
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Can't decide? Here's the menu from January 2013. No doubt with some inflation the current prices will be 5% to 8% more than what's listed. First, choose your carb of choice. Macaroni, instant noodles (they use the Doll noodle brand here apparently), spaghetti, or rice noodles (mai fun).<br />
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Probably 99 out of 100 customers in here order the signature, and that is pork liver with pork liver soup in instant noodles 豬潤麵. The cooking process is somewhat of a trade secret, but the broth comes out tasting very clean and sweet, despite the uhm "floaties" from the blood and gore.<br />
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Don't like liver because the cholesterol? Well you can have the same broth, but put in the typical fried egg and spam if you like (complete with blood bubbles, who needs molecular cuisine here?)<br />
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The iced coffee here is quite splendid, although I would recommend asking for it less sweet. It is way better than the one at Australian Dairy Company<br />
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Still got room? Well then get their Kaya French Toast 咖央西多士. It is one of their other must try signatures. Think of it as dessert, if you are not having this early in the morning. This is done quite refined compared to other cafes out there (where the HK style French toast is typically deep fried and clogs your arteries). The Kaya jam is made in house, and has a nice coconut and almost pandan like accent to it, and is quite a delight.<br />
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So either you get it, or you don't, and that is ok. But the fact remains is that it started with pork liver instant noodles that turned into a household name. Would I do this again instead of ramen? Very much likely so!<br />
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維記咖啡粉麵 Wai Kee Noodle Cafe <br />
深水埗福榮街62號及66號地下及北河街165-167號地下D號<br />
G/F, 62 & 67 Fuk Wing Street / Shop D, G/F, 165-167 Pei Ho Street , Sham Shui Po Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com3tag:blogger.com,1999:blog-2801541318467525745.post-60695448293181287342013-12-11T16:39:00.002-08:002013-12-11T16:39:21.295-08:00[香港] - Ishiyama (izakaya 居酒屋) 石山 - Raison d'être<div class="separator" style="clear: both; text-align: center;">
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Izakaya - a way to unwind and relax</div>
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Izakaya 居酒屋 is a truly wonderful type of Japanese dining establishment. Much like dai pai dong, it is extremely accessible, personable, and somewhat affordable. It's all about the atmosphere, good food, and good drink, and with the right company it is an unbeatable experience. You go in times of happiness, or even in times of sorrow. It was for the longest time, the Japanese salary man's last stop before going back home to an even more stressed out wife and to his kids (unless he stopped by the cat house on the way home). But nowadays, it is also the working person's meal of choice, perhaps a place to bond with coworkers, and also to vent about upper management, or to gossip about others in the company. And izakaya is not just for men anymore. <br />
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Ishiyama 石山 is tucked away on Lockhart Road, not too far away from the Wanchai side, but still considered Causeway Bay. When you walk up, you might see some "members only" sign, but anyone can come in. The counter seats are probably where you want to be, and maybe the best is in front of the chef. Looking up, there are rectangular sheets of the various dishes (many of which are also on the Chinese only menu)<br />
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Lots of varieties to choose from</div>
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And just like most great izakayas, there are a variety of small dishes to choose from, as well as grilled items (yakimono), fried items (agemono), the requisite sashimi section (no sushi here), and some yakitori...but honestly this is not a strong point of the restaurant since I they do not appear to use Japanese charcoal (binchotan)<br />
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Decent beverage selection too.</div>
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Even if you choose not to drink here, the food and service are very good. You may find some Japanese expats here, in addition to local Cantonese speaking customers.<br />
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Menu in Chinese, no surprises here</div>
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Chef's recommended dishes, I highly recommend focusing your ordering based on these as well!</div>
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Skewers</div>
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Grilled items</div>
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Koya Tofu 高野豆腐</div>
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This is a rather interesting preparation. 高野豆腐 (Koya tofu) they say was discovered by a monk in Japan who left a piece of tofu outside the temple a little too long....it froze and rather than wasting it, he took it back inside and tried cooking it. To his surprise, the lower temperature compressed the interior, and changed the molecular chemistry. The tofu was a lot more firm, compacted, and soaked up flavor like a sponge, that apparently became the basis for making tofu have the texture of meat (well you can interpret it any way you like). For me personally, I very much enjoyed this texture. This is one of the simpler things in Japanese cooking and ingredients, and perhaps it is not widely appreciated globally, let alone in Hong Kong. For a version that is not served in warm dashi or some other broth, this is simplicity that works. </div>
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Koya tofu is different from frozen tofu used in places like Little Sheep Mongolian Pot, because Koya Tofu adds another process of drying after the freezing.</div>
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I can't remember the exact name of the dish, but it was a mixed green with thin slices of daikon radish, with a Japanese themed dressing that was a cross between ponzu and ginger. There was nothing spectacular about this dish, but it was a good way to make the meal more vegetable based (and healthier).<br />
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Ni-daikon, or simmered daikon in dashi. This piece was very smooth and had no rough fibers in it. Japanese mustard on the side provided a nice counterpoint to the light sweetness, and the dashi was good.</div>
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A very textbook but delicious rendition of monkfish liver. If you have more than 2 people in your party, this would not be enough. The addition of thin slices of Japanese cucumber (kyuri) added a nice crunch to the dish, along with seaweed and momiji oroshi.</div>
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I was curious about their onsen tamago (warm springs egg) so gave that a shot. At HK$10 this was a no brainer. Unfortunately it was served cold to my dismay, and pretty much a textbook soft boiled egg in dashi with hon wasabi on top. </div>
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This onsen tamago is nothing like those great hanjuku tamago simmered eggs at your favorite ramen shop. Certainly interesting, but at least did not hurt so much :-)</div>
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There is a Japanese dish of stewed simmered sinews (Gyu Suji Nikomi), and theoretically it is supposed to be beef tendon in some soy sauce mirin sugar base. In the USA this dish would be a mix of fatty beef or tiny pieces of fatty short rib or shank that has some tendons in it. Here this is the true Hong Kong rendition, because we love beef tendons in their purest form so much. This was pretty glorious, a Japanese approach, to no nonsense beef tendons. This rendition would be a complete shocker in the USA. Perfect on cold nights.</div>
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This was one of the best side dishes hands down. Japanese "baigai" which look like the spiral babylons 東風螺 found in fish markets (particularly in Southern Hong Kong like Ap Lei Chau). Here this dish is served cold, in a richer marinade that was also likely soy sauce mirin maybe dashi and of course sugar.</div>
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The shellfish was simmered long enough that the marinade penetrated into and around the shell, and the meat was surprisingly tender (and juicy). The perfect companion with sake (or soju). I could have polished off a few more of these easy, but had to restrain myself.</div>
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Pictured above are standard yakitori (thigh with soy sauce) and nankotsu (soft knee bone cartilage). Not bad for an izakaya that does not specialize in yakitori (and likely not grilled with binchotan/charcoal due to the lack of intense grill marks). Obviously not their strength here.<br />
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Overall a very pleasing meal and significantly cheaper than a mid to higher end sushi restaurant in Causeway Bay. $300 to $400 ish a person which is not reasonable, and comparable to many izakaya restaurants in San Francisco Bay Area (and in some cases far superior depending on the dish).<br />
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Ishiyama 石山<br />
銅鑼灣駱克道513-515號永勝大廈1樓 <br />
1/F, 513-515 Lockhart Road, Causeway Bay <br />
<br />Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com0tag:blogger.com,1999:blog-2801541318467525745.post-3887968908688456342013-11-20T12:04:00.002-08:002013-11-20T12:05:09.113-08:00[香港 HONG KONG] - Roasties near the Horses 永祥燒臘飯店 Wing Cheung Restaurant (Happy Valley)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lnIePj4ZIT8/UiepnT9SZVI/AAAAAAAAFFc/_81aK75EjXM/s720/WP_004105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-lnIePj4ZIT8/UiepnT9SZVI/AAAAAAAAFFc/_81aK75EjXM/s400/WP_004105.jpg" width="400" /></a></div>
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Happy Valley is not known to be a food destination for international travelers. To the locals it is a place where you can go to the Jockey Club, where if you are a member you can do a number of things. For the average person, this is their legal Las Vegas, where people can bet on horse racing and try their luck. Not sure if this is still true, but apparently if you win big at the races, you essentially remain anonymous, no matter the size of the jackpot (unlike the Super Lotto in the USA, if you hit the mega millions, your mugshot becomes the theme for worldwide wallpaper).</div>
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But there is a surprising variety of interesting eats in that have their own unique characteristics.</div>
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Today we visit this neighborhood roasties shop, Wing Cheung. It has been around probably 30 years or more and has been often visited by celebrities (e.g. "has been" pop singers, but still hold some level of wealth and power) according to tabloids who have nothing better to do, than to report singer X dropped by for some roasties take out while he battles reports of infidelity, or that he knocked up a starlet while his kids were at school.</div>
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This is a pretty good reliable standby kind of place. While it does not have the level of success and fame like Joy Hing, it's a reasonable no nonsense effective and delicious establishment that does the goods quite well. Here the roast goose and cha siu/bbq pork rice plates hits the spot. The only setback for those seeking value is that they do not include a house soup like some of the other roasties restaurants (e.g. Joy Hing).</div>
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Nonetheless, recommended if you are in the area and want to get some roasties to go, or dine in with a rice plate.</div>
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永祥燒臘飯店 Wing Cheung Restaurant </div>
跑馬地景光街2號地下 <br />
G/F, 2 King Kwong Street, Happy Valley <br />
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<br />Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com0tag:blogger.com,1999:blog-2801541318467525745.post-77962157150019531062013-11-15T11:23:00.002-08:002013-11-15T11:23:36.982-08:00[香港 HONG KONG] - A Temple of Roasties 再興燒臘飯店 Joy Hing Roasted Meat (Wanchai) <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Wn2iyGXELSw/URdP8AsHHEI/AAAAAAAAEJg/SOi2q7v7nr4/s800/WP_20130102_095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-Wn2iyGXELSw/URdP8AsHHEI/AAAAAAAAEJg/SOi2q7v7nr4/s400/WP_20130102_095.jpg" width="400" /></a></div>
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Joy Hing 再興燒臘飯店 really needs no introduction. It has already been put on the map, thanks to Anthony Bourdain: Layover Hong Kong and probably numerous other write-ups by local bloggers and reviewers.<br />
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But despite all that, Joy Hing still maintains that low key neighborhood feel that doesn't seem to be overrun by tourists. No nonsense, efficient, great food, and best of all an affordable price. <br />
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Rather than mincing on words, I'll let the photos do the talking.<br />
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While waiting in line, the butcher's window provides plenty of photo ops and teases </div>
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Looks like a battlefield. All good stuff I'm sure! </div>
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"Welcome to the jungle, we've got fun & games! And roasties!"</div>
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Action packed in here. </div>
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The secret sauce. Self help for coloring your white rice to your heart's content! </div>
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Included with your meal, house soup. This one is watercress with pork bones</div>
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Upgrade your lifestyle with an entrée plate of cha siu!</div>
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Heaven in a plate. No need for wagyu all the time right?</div>
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Let's get a closer look at the goodness, shall we? </div>
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Roasties so fine it even makes the butcher cry. (I have no idea how I managed this shot...) </div>
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What are you waiting for? Head here now! </div>
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再興燒臘飯店 Joy Hing Roasted Meat</div>
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灣仔軒尼詩道265-267號地下C座 <br />Block C, G/F, 265-267 Hennessy Road, Wan Chai </div>
Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com2tag:blogger.com,1999:blog-2801541318467525745.post-87538507815790194502013-11-14T09:15:00.000-08:002013-11-14T13:01:54.900-08:00[香港 HONG KONG] - Smooth slippery greasy carby saucy wetty goodness from Hop Yik Tai 合益泰小食 (Sham Shui Po) <div style="clear: both; text-align: center;">
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Hop Yik Tai 合益泰小食 <br />
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So one Taiwanese author once wrote that when she goes overseas, and returns to Taiwan, the first thing she craves as soon as she gets off the plane, is beef noodle soup 台灣牛肉<span class="short_text" id="result_box" lang="zh-TW">麵. Craig Auyeung in one of his 2007 books mentioned that for him (and perhaps other Hong Kong expats), his equivalent craving after returning to Hong Kong would be won ton noodles 雲吞<span class="short_text" id="result_box" lang="zh-TW">麵. As wonderful as a writer Craig is, I believe he has it wrong.</span></span></div>
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<span class="short_text" lang="zh-TW"><span class="short_text" lang="zh-TW">Because one of the things I was craving this whole trip, was plain cheung fun with sauces 豬腸粉!!</span></span></div>
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<span class="short_text" lang="zh-TW">Plain cheung fun 豬腸粉 with lots and lots of sauces is a childhood snack food engraved into the memory of many homesick Hong Kong expats (local and overseas), at least those who grew up in the 60s/70s/80s. If you asked me when I was 11 or so if I preferred HK style spaghetti (stir fried with ketchup, sausage/ham/onions) or HK style with meatsauce, or 豬腸粉....the answer would be blatantly obvious!</span></div>
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<span class="short_text" lang="zh-TW">And what is there not to like? A multitude of textures and flavors....so much more exciting than eating al dente pasta or big ass stupid name American sushi rolls!</span></div>
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So some years back when this place was put on the social media blogging map as the temple of 豬腸粉, it was time to pay them a visit. Easy to locate and get to, since it was right outside the MTR station in Sham Shui Po, with a very easy walk. Can't find it? Walk inside and follow the crowds until you see the crazy lines.</div>
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You can of course order other things inside Hop Yik Tai, and even dine in. But if you want a taste of the streets, old school style....just stand up like a true Hong Konger, and eat. Standing noodle bar? Well perhaps. The line moves fairly fast, as it is a pretty much one woman operation when you eat standing up.</div>
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Very simple. Tell the lady with the scissors how many rolls of 豬腸粉 you want (there is a price sign around the corner somewhere...with constant inflation who knows how much this is now). Lady takes a plate, cuts the rolled rice noodles into mini bite sized pieces, then asks you what you want on it.</div>
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See those squirt bottles? It's a medley of sauces of varying flavors. For the full experience, just say you want everything. And do not forget the sesame seeds, a critical component. </div>
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See how fast homeboy in the cap quickly dives down and starts slurping that shit after purchasing? Like he is snorting cocaine and had withdrawl issues? :-) </div>
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Now before you come flocking here, be aware that these 豬腸粉 rice noodle rolls are outsourced to some factory, so Hop Yik Tai does not make them in house. But you are guaranteed freshness, since the turnover is so high.</div>
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If you are facing the cart and look to your left, this is the alley. Not exactly the best of all environments, but there's something primal about enjoying this right there.<br />
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Ahh the challenges of food photography. So much better to hold a cel phone camera in one hand, and hold the plate of goodness in the other. Not fun trying to do this with a big digital SLR camera.<br />
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So what are you waiting for? Wolf down that stuff like a lion in a bacon shop!<br />
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Slippery, smooth, wetty, a wee bit greasy feeling, spicy, savory, a tinge of sweetness, and fairly hot.<br />
And it goes down so well.<br />
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HOP YIK TAI 合益泰小食 <br />
G/F 121 Guailam Street, Sham Shui Po <br />
深水埗桂林街121號地下 Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com3tag:blogger.com,1999:blog-2801541318467525745.post-3142239150012081882013-11-13T11:15:00.001-08:002013-11-13T11:15:15.905-08:00[香港 HONG KONG] - Chan Kan Kee Chiu Chow Restaurant (Wanchai) 陳勤記鹵鵝飯店 <div class="separator" style="clear: both; text-align: center;">
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Chan Kan Kee Chiu Chow Restaurant 陳勤記鹵鵝飯店 Wanchai branch was open for less than 3 weeks during the time of this visit (January 8, 2013 or thereabouts). The flagship store is in Sheung Wan, and unfortunately I have not been to that location which same say is better. This was the last meal on the trip, and quite a memorable one.<br />
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CKK should be pretty easy to navigate. The menu is fairly widespread as a result of trying to accommodate locals as well as out of town visitors. Thus it takes a little research and understanding before you deep dive into ordering, and naturally sticking with the restaurant's namesake cuisine.<br />
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The menu is in both English and Chinese, with fairly accurate translations. <br />
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鹹菜胡椒豬肚湯 (Double boiled pork stomach peppercorn pickled vegetable soup)</div>
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This one is a no brainer. The restaurant has two double boiled soups, the other being Chinese almond and pork lung, which you can easily get at Trusty Gourmet or even Luk Yu. But you are here for a Chiu Chow experience, and thus 鹹菜胡椒豬肚湯 (salted pickled vegetable, peppercorn, pork stomach soup) is the de facto standard.</div>
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This soup is totally glorious, especially when it's so cold outside you can't feel your nads. If you are coming from a country where it snows, HK's worst cold weather is nothing to fear and you will think we are all a bunch of wussies (which is true). But if you are like most locals, high single digit temperatures in degrees Celsius is pretty serious business with any wind chill factor. So a bowl of comfort, will really hit the spot. Beware though, as you get closer to the bottom of the pot, the pepper flavor kicks in. You will see whole peppercorn spheres once most of the soup is scooped out. </div>
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鹵水拼盤 (combination simmered platter)</div>
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Looking back, I regret not getting the sliced goose breast platter. But this combination platter was a decent sampler otherwise. Some marinated tofu, marinated pork belly, marinated goose wing tip, and goose "ankle" area of the foot. A touch greasy looking, but otherwise quite pleasing. I can only imagine how much better the flagship branch marinade could be.</div>
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川椒雞 (chicken with jin jiew sauce)</div>
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Despite the name, this has nothing to do with Sichuan or Sichuan peppercorns, and is a dish I grew up with that nobody has been able to replicate in Northern California. The best part are the crispy greens that come with it. This is a very typical Chiu Chow Cantonese dish. Though the chicken was a bit roughly chopped, and a bit too big.</div>
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家鄉煎蠔烙<span class="disable_color"> (pan fried oyster omlette)</span></div>
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Another golden standard, the Chiu Chow style Cantonese oyster omlette. On the dry side and crispy, which is great for me. No dip sauce, and was overall quite pleasing. Would have been perfect with a cold beer.</div>
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One last dishes that was ordered, but totally forgot to photograph was 方魚炒芥蘭 (Chinese broccoli or Chinese kale stir fried with a style of dried salted fish). </div>
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There were only 3 of us, so the number of dishes we could try were limited. But overall this was like the ending of a Marvel super heroes movie....a teaser clip for future indulging of Chiu Chow delights. This meal had me wanting a whole lot more.</div>
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The other parts of the restaurant, particularly the deli section and seafood tanks provided some fun photography material </div>
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We were joking about the sausages. There were 3 when we sat down, and nobody ordered the longest one.</div>
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Cold flower crabs 花蟹 - did not ask how much, but probably close to $1000 or a little less.</div>
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Flower crab 花蟹 - Quite gorgeous. These would likely be cooked to order</div>
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To try next time "fish rice" <span>魚</span><span>飯 - fish that is salted, cooked in broth, and allowed to cool, and eaten cold</span></div>
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Chan Kan Kee Chiu Chow Restaurant<br />
陳勤記鹵鵝飯店<br />
Shop 9-10, G/F, Tonnochy Towers, 250-274 Jaffe Road, Wan Chai<br />
灣仔謝斐道250-274號杜誌臺地下9-10號舖 <br />
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Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com0tag:blogger.com,1999:blog-2801541318467525745.post-43839349828637457482013-11-04T13:01:00.002-08:002013-11-04T13:02:42.111-08:00[香港 HONG KONG] - Kam Wah Café 金華冰廳 <div class="separator" style="clear: both; text-align: center;">
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In the last 13 years or so, it seems that Hong Kong Board of Tourism has successfully positioned and marketed the strengths of the best eats of Hong Kong, and thrusted them into the limelight for countries that have a strong Chinese speaking (and reading) population. Thus not just bloggers, but all forms of broadcast medium (internet, magazine, newspaper, TV) are finding ways to capitalize on the trend.<br />
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And this is good (and bad) news for many Hong Kong eateries. The places that were once fiercely guarded as local favorites, quickly became the darling destinations of visitors abroad, whether it be China, Japan, Taiwan, Singapore, Malaysia, or even USA/Canada (let's face it, Chinese people are everywhere in the world). The fight for precious real estate, a seat at your favorite eatery, has suddenly became that much more difficult. We haven't even dived into consistency and quality, which is always a challenge. The popular shops seem to be always operating on scale, something many overseas establishments struggle very much with, yet it seems like childs play to folks like these.<br />
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So Kam Wah Café 金華冰廳 I'm sure has been widely mentioned since...oh...I'm so late to the game...2007 or before in all forms of blogs and social media. Every guide book published out there will have a mention of this legendary café. Once you find yourself on Bute street, it's just a matter of finding the storefront. On a weekday even at 2 pm, expect lots of people in line. But you want to make sure you are standing in the right one....there is one for takeout (people buying buns and pastries) and the other is for dine-in.<br />
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"People Mountain People Sea" <span class="short_text" id="result_box" lang="zh-TW">人山人海</span></div>
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The menu is pretty wide. But if you do a little research ahead of time, there are only a handful of signatures for a quick rest stop (which is the whole idea anyway). One hot bun, and one drink. Because stomach space is so valuable in a region that has so many things to eat, with so little time.</div>
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<span class="short_text" lang="zh-TW">One $14 bun and on hot cup of $8 drink, coming right up!</span></div>
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<span class="short_text" lang="zh-TW">Hot milk tea 熱奶茶</span></div>
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<span class="short_text" lang="zh-TW">Pineapple bun with butter (contains no pineapple) 菠蘿油</span></div>
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Ask a local, and they will tell you different opinions about the pineapple bun with butter 菠蘿油 here.</div>
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Some will say it is not their style. The other famous item here, the Mexican bun 墨西哥包 (which has nothing to do with Mexico in any shape or form), only comes out during certain times of the day, and luck was not on my side. Pineapple buns come out of the oven piping hot quite frequently, and these are their best seller without a doubt.</div>
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Whether it is your style or not, there is something awesome about a super piping hot pineapple bun fresh out of the oven, with a quick slab of cold salted butter in between. If you live overseas like I do, you will come to appreciate this version VERY quickly, as it is vastly superior to anything around. Perfect structural integrity, good texture in and out, and the interplay between salty and sweet, lightly toasty crispy and fluffy and puff pastry/multi layered, and the hotness of the bun with the coldness of the butter. It all comes together quite nicely. And then a sip of hot milk tea which is quite pleasing here despite trusted locals who don't think it is anything great...but it works. </div>
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So complain all we want about how there are better buns elsewhere, or the buns are good but the milk tea stinks. Yet there is something quite calming about the controlled chaos in here...cramped space (but not to the point of torture), sharing a table with strangers, loud noises, yet pretty down to earth and simple offerings that hit the spot.</div>
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In and out within 25 mins or so. Not too shabby.</div>
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And then onward to the next eating adventure... </div>
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<span class="short_text" lang="zh-TW"></span> Whooops sorry dude, I wasn't trying to violate you with my cel phone cam!</div>
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Kam Wah Café 金華冰廳<br />
G/F, 47 Bute Street, Prince Edward <br />
太子弼街47號地下 Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com3tag:blogger.com,1999:blog-2801541318467525745.post-82873539910386396612013-11-01T14:20:00.002-07:002013-11-01T14:20:52.444-07:00[香港 HONG KONG] - 澳洲牛奶公司 Australia Dairy Company - a model of efficiency<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-DJStBbsC3TU/URcyiMui2SI/AAAAAAAADmA/3cF2xFWwWk0/s800/WP_20130109_053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://4.bp.blogspot.com/-DJStBbsC3TU/URcyiMui2SI/AAAAAAAADmA/3cF2xFWwWk0/s400/WP_20130109_053.jpg" width="400" /></a></div>
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I have no idea why I decided to check this place out. Perhaps as the years go by, the desire for adventure and trying something at least once finally won over sticking with tried and true never failing places (or attempts for that matter) at anything. <br />
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This is one of those you either love it or don't care for it type places. <span>澳洲牛奶公司 or Australia Dairy Company...and you can even abbreviate it to </span><br />
<span><span>澳牛 like the locals do, yet it comes highly recommended by guide books published in Chinese and English for reasons still not fully understood by me (if it were for the food).</span></span><br />
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<a href="http://3.bp.blogspot.com/-UYZsMU095uU/URcymr3TRJI/AAAAAAAADmM/BYC6mwH_RvM/s800/WP_20130109_054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/-UYZsMU095uU/URcymr3TRJI/AAAAAAAADmM/BYC6mwH_RvM/s400/WP_20130109_054.jpg" width="400" /></a></div>
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<span><span>Love the bald dude's "WTF" expression when he addresses the employee, look at the line</span></span></div>
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<span><span>The above picture was taken after I had finished my meal. I think it was around 10 am, maybe my 2nd to last day before departing Hong Kong. If you avoid the rush hour (e.g. lunch) then you might luck out with a much shorter wait. Either way, this is one of the most efficient restaurants in Hong Kong, and perhaps the reason why they can go through multiple rotations of tables and customer volume in one day. It does help once you know how and what to order ahead of time. </span></span></div>
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<a href="http://2.bp.blogspot.com/-fDpVIn-acDA/URcyuqVHdGI/AAAAAAAADmk/XFb3Ac6CJUc/s800/WP_20130109_056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-fDpVIn-acDA/URcyuqVHdGI/AAAAAAAADmk/XFb3Ac6CJUc/s400/WP_20130109_056.jpg" width="400" /></a></div>
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<noscript>&lt;a href='http://ads.openrice.com/openx/www/delivery/ck.php?n=a62b2028&amp;amp;cb=%n' target='_blank'&gt;&lt;img src='http://ads.openrice.com/openx/www/delivery/avw.php?zoneid=291&amp;amp;cb=%n&amp;amp;n=a62b2028&amp;amp;ct0=%c' border='0' alt='' /&gt;&lt;/a&gt;</noscript> They use local whole milk here from Kowloon Dairy</div>
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The eatery specializes in a few things...mostly milk and egg based type eats, but it's primarily some sort of pasta with chicken soup (canned no doubt), with ham or pork, scrambled egg sandwiches, and steamed egg or milk custard (hot or cold). There are set meals around those which offer better value than a la carte, but it depends on your fancy.</div>
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Steamed milk custard, cold or reheated/steamed hot</div>
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And you can kind of see the steamed egg custards from the outside window while waiting in line</div>
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So once you sit down, it doesn't take much time for an employee to come take your order. If you need a little more time, just polite say you need another minute, and you can flag them down again.</div>
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Never a dull moment in here. No waitstaff stands or sits idle. Worker bees in white</div>
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A few choices for set menus, prices circa January 2013, might be higher now</div>
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Wanted to save some stomach space, and didn't care for pasta with canned chicken soup and ham....so ended up ordering a la carte.</div>
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Scrambled egg sandwich with ham on toasted white bread</div>
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The order came fairly quickly, but not as immediate as some described. But I have to say it was way quicker than many HK cafes even in California! Good simple comfort food, although having had runny scrambled egg with cha siu rice plate at Shun Hing Dai Pai Dong in Tai Hang a few days ago, I did not think this was that great. Australia Dairy Company is worshipped for having one of the best HK style scrambled eggs in town, but I found it just ok.</div>
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The iced coffee was just plain bad. Overly sweet, and way too much ice. Should have ordered it hot.</div>
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Still had a little room for dessert</div>
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Redemption with steamed milk custard (double skin)</div>
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Luckily much better than Yee Shun. A great standard.</div>
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I was in and out, from the moment I sat down to the moment I paid the bill and stood up...I'd say within 15 ish mins or less. </div>
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The location is very convenient and close to the Jordan MTR station. While the food does not quite live up to the hype, I believe this place should serve as a business model or prototype (case study) for others to learn about efficiency and dealing with scale. Now if only some of those slow pokes in California can visit this eatery just to learn management and efficiency from them, the restaurant world might just be a better place.</div>
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澳洲牛奶公司 Australia Dairy Company</div>
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G/F, 47-49 Parkes Street, Jordan</div>
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佐敦白加士街47-49號地下</div>
Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com0tag:blogger.com,1999:blog-2801541318467525745.post-63752886420097448542013-10-30T17:08:00.002-07:002013-10-30T17:08:38.015-07:00[香港 HONG KONG] - 強記美食 Keung Kee - a taste of the streets through carbs<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_6n8An0x7tY/URmxqgFTxDI/AAAAAAAAEUM/VsWj6NwUYNY/s720/WP_004138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-_6n8An0x7tY/URmxqgFTxDI/AAAAAAAAEUM/VsWj6NwUYNY/s400/WP_004138.jpg" width="400" /></a></div>
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One cold evening right into the New Year, circa January 2013, the weather went from the late teens the day before, and plummeted to about 7 to 8 degrees C with a bit of a wind chill factor at night. Despite having two layers underneath and a Uniqlo jacket, there was something about that evening around 11 pm that warranted some immediate comfort and warmth. While not facing the waterfront directly like the Immigration Towers area, the wind blast penetrated into the Johnston Road area. Suddenly it seemed like all hope was lost....until I inadvertently stumbled upon an eatery I've been wanting to try for a while now.<br />
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As fate would have it, that eatery was indeed 強記美食 Keung Kee. It's quite legendary amongst lovers of true Hong Kong local food. They started off as a push cart vendor, and eventually moved to this indoor location. They keep slightly odd hours and reportedly can close at random without advanced warning. A very simple menu, with perhaps a bit more variety than they really need, but it works for them and everyone else.<br />
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強記美食 Keung Kee is also a prime example of just sticking with a set of basics, and doing them really well. No need to muck around or get complicated....their formula works, and the locals know it.<br />
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One glance and you know this is a must order. <span class="gphoto-photocaption-caption">腊味糯米飯 Chinese sausage stir fried
glutinous rice.</span></div>
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Also don't walk away without trying pan fried cheung fun 煎腸粉</div>
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There's fish balls, pork rinds too if you need it.</div>
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The menu. Hot carbs, more carbs, odds & ends, and dessert soups.</div>
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Right off the bat, those two carbs were definitely in order. Hot sausage, hot glutinous rice, some pork fat, soy sauce flavor to combat the chill in the air.</div>
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It's hard to go wrong with <span class="gphoto-photocaption-caption">腊味糯米飯. Some customers have had the whole sausage (uncut) on top, but that night it looks like I had slices and some odds and ends. No matter....this was freakin toasty and delicious. There's something about eating off a nitty gritty green bowl, in a street environment facing a dirty alleyway, that was just back to basics. Sure the glutinous rice was not stir fried and not in a claypot (but steamed) and definitely not cooked to order, but this was done on such a high level that it was not funny. </span><br />
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The pan fried cheung fun 煎腸粉 is a prime example of taking something simple, even if not made from scratch in house (the cheung fun is outsourced), but the vendor takes care of grilling/pan frying it to create a crispy toasty effect (you can even smell the rice milk flavor)....and of course no plain cheung fun is complete without the right sauces. Here you have very basic sauces and condiments....soy sauce (seasoned), chili sauce, a little sesame oil, and a sweet sauce, with some sesame seeds. Not the sexiest looking thing in the world, but it was nothing but simple warmth and comfort. Something simple, yet there is nothing like it in California :-(.<br />
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This is one of those definitive Hong Kong experiences that sometimes cannot be easily explained to outsiders. It's not just the food, but also the attitude, the atmosphere, and the circumstances that lead you here. <br />
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強記美食 Keung Kee<br />
G/F, Chuang's Enterprises Building, 382 Lockhart Road, Wanchai <br />
灣仔駱克道382號莊士企業大廈地下 Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com0tag:blogger.com,1999:blog-2801541318467525745.post-25859661539938147362013-10-26T19:05:00.000-07:002013-10-26T19:11:15.091-07:00[香港 HONG KONG] - Ringing in the New Year at Sushi Ta-Ke 竹壽司 Causeway Bay<div class="separator" style="clear: both; text-align: center;">
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Almost 10 months later and I am trying to recall this ridiculous New Year's Eve meal at Sushi Ta-Ke 竹壽司. Shame on me for being a lazy ass and putting this off. So please bear with me.<br />
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In doing research for this past trip to Hong Kong, there were only about a handful of really good nigiri sushi restaurants. Sushi Yoshitake had just opened for about 2 to 3 months when I arrived in Hong Kong, immediately received 2 Michelin stars, and of course priced out of reach (although I wouldn't mind actually spending the money and eating in Ginza Tokyo, but not have to pay silly import prices). Sushi Rozan in Wanchai was also newly opened, but had little to no press at the time, and Sushi Sase of course being the more affordable high end option. Sase closed for vacation about a week to two between late December and early January (I believe Sase-san actually went back to Hokkaido to spend with his family) to coincide with Tsukiji Fish Market holiday closures. Thus the only other option was Ta-Ke, and fortunately they were open.<br />
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Ta-Ke, like other sushi options in town, find other means to source seafood as needed. While Tsukiji shut down for the holiday, they and other restaurants were still able to get fresh seafood from Hokkaido and Kyushu, and as a result I was able to try quite a few interesting things I had not before (or have not had in a long long time).<br />
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Slabs of deliciousness, within plain view at the counter.</div>
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The sushi counter was not made of wood, but the semi darkened interior and lighting created a nice mood and atmosphere, that was upscale and I suppose "romantic". Naturally in prime real estate, the prices are a lot higher than usual. </div>
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Since I was on vacation, I decided to kick it up a notch and in some ways daringly (and some might say stupidly) ordered the marked up "New Year's Eve (set) Menu". It is not cheap at all, and came to less than HK$2000 after 10% service charge. But for what I received, I would say it easily outperformed 99% of Japanese restaurants in Northern California. </div>
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Really beautiful looking Japanese wild prawns, next to the pen shell clam</div>
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The head Japanese chef was busy entertaining advanced reservation regulars on the left side, who were Japanese expats. I ended up with a Hong Kong local sous chef who served me, pretty well trained and knowledgeable (and friendly), and sat near the middle section of the counter.<br />
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"Ah Do" the chef on the right, who is now at Kishoku in Causeway Bay</div>
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One of the pleasures of ordering a set menu is that you don't have to worry about what to order. The restaurant simply takes care of everything else. That is, provided that you like the healthy balance (or imbalance) of certain dishes, and don't mind the progressions. Ah Do, who was the sous chef there (now I read that he has moved on and is now a head chef at Kishoku), was very pleasant and quite a fun character, and seemingly had a few loyal followers who are locals. Local Cantonese speaking chefs like him provided the necessary experience and bridging the gap between locals who don't speak Japanese and fear eating with a strict traditional Japanese speaking chef, as I learned from speaking with my neighbors at the counter. </div>
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Black bean appetizer</div>
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The meal started off with a beautiful dish of "kuromame", large chunks of simmered black beans that is very typical New Year celebration food. The menu listed this originally as "Japanese New Year Salad: Marinated Radish and Carrot with Black Beans", but somehow just evolved into this. No matter...these were delicious, sweet, and perfectly done.</div>
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Next up was sea urchin with sweet shrimp and caviar. Quite a decadent combination to say the least, and my first time having this combo. If this doesn't impress the spendy raw seafood lover, I'm not sure the rest of the meal will!</div>
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Another first for me, Hokkaido hairy crab (ke-gani). The upper leg meat still in its shell (but fairly easy to extract) with the rest of the meat already de-shelled and arranged in the bowl. At this rate, the high price of the set menu didn't seem so bad after all.</div>
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Prepping the sashimi plate</div>
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Next up were some sashimi mini courses</div>
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Hokkaido shrimp</div>
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Geoduck with yuzu zest</div>
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Originally kinmedai was on the menu, but the chef swapped it out with kawahagi. This is the liver</div>
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Kawahagi</div>
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Quite enjoyable to have kawahagi as it has been a long long time, but the mushy liquidy liver was rather unusual (shouldn't it be a bit more solid?) Unfortunately the liver was served first, and when I was almost done with it, did the body of the kawahagi sashimi came. Should have waited for both, so the liver sauce could be used as dip.</div>
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Amberjack (Kanpachi)</div>
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Chu toro</div>
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I believe the chu toro came from a farmed Bluefin tuna via Kyushu. The trapezoidal cut seemed a bit odd.</div>
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Next up, a signature of Chef Do's (that he took over with him to Kishoku). A piece of otoro</div>
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(fairly odd shaped cut) with shiso, some rock salt, on a piece of crispy nori. At this rate I'm feeling a little too much gluttony, and a bit of an imbalance (there is yet a little more toro later). But definitely</div>
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getting bang for the buck!</div>
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Shirako</div>
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Ridiculously creamy and nice cod milt (sperm sac). This is the way it should be! This was not part of the NY eve menu, so it may have been substituted for another dish. I had this before the meal at Sushi Mori, where the shirako was a lot drier (not my style).</div>
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Simmered spiny lobster (ise-ebi) with spikenard</div>
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This appears to have been fried first then simmered in dashi. Another first time for me eating spiny lobster/ise ebi, although I wasn't sure about the frying part.</div>
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Ankimo (monkfish liver)</div>
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I can honestly say that Ino Sushi in San Francisco, as well as Maruya, do not have anything to fear. I did not enjoy this as much, although perhaps by local standards this was decent.</div>
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Grilled sliced Japanese Wagyu A5 Kagoshima beef with spring onion and crispy garlic</div>
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This was hands down one of the best items of the evening. Although I was a bit wary of the gold flake decoration. I have no idea what was in the dip sauce but that too was just extremely delicious. Restaurants in America really need to learn how to take Japanese beef and cook it like this, instead of a USA style steak on a broiler which totally ruins the flavor (or by searing it on a broiler for that matter). Minimal handling the right way preserves the original flavor and taste!</div>
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A little salad prior to the nigiri course, and the myriad of crunchy vegetable textures and delicate seasoning were a pleasure.</div>
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Tsukemono</div>
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Oh yes, pickles! But not the kosher kind. On the left we have takuan and the imbedding of katsuobushi (bonito flakes) was a very nice touch. On the right, simmered burdock (still very crunchy) with sesame seeds. Sushi Mori in Causeway Bay had a similar pickle course, but without the katsuobushi in the takuan. I liked this better.</div>
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So after the pickles, it was nigiri time.</div>
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Budo ebi (grape shrimp)</div>
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Budo ebi (grape shrimp)</div>
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Unfortunately can't remember what this was. Chef Do said "saba" but it's a bit too pink on the inside.</div>
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Hon maguro akami (Bluefin dorsal cut)</div>
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Uni</div>
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Chef Do holding up a slab of toro </div>
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More toro</div>
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This was either barracuda or mutsu/aka mutsu</div>
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Seared toro sinew, needless to say, incredibly rich </div>
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The set menu nigiri course was supposed to be Toro, Akami Tuna, Halfbeak (Sayori), Grape Shrimp, Torigai, and Anago....but they didn't have some of them for some reason, and I got different and perhaps extra cuts, and was not charged additional. Guess it pays to get on the chef's good side ;-)</div>
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Toshikoshi soba (hot)</div>
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End of meal miso shiru</div>
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A rich bowl of miso shiru indeed (shrimp, mushroom, tai, clam, yuzu zest)</div>
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Dessert: Strawberry Daifuku Mochi</div>
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Haha, it looks like a dim sum BBQ pork bun!</div>
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Yes I actually did crack a joke to my neighbors and Chef Do, that I thought I was getting a dim sum BBQ pork bun for dessert, and they agreed that it did look like it under the dimmer lighting of the restaurant. That would have been funny if it were true!</div>
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So a few comments:</div>
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The quality of the seafood is top notch....unfortunately during the nigiri progression the seafood overpowered the rice, where I couldn't taste it much. Not sure who was behind the sushi rice seasoning, but it was lacking, and did not appear to have red vinegar in it, like Sushi Mori and other high end places.</div>
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Having more toro than usual for an expensive meal is nice, but I would have preferred a bit more of a balance, perhaps more of something I did not have. It is easy for local chefs to stereotype and assume that the customer base prefers toro, uni, maybe salmon, or that their palettes are limited to just that...but no sir, there are a few of us out there who want a broader spectrum of flavors :-)</div>
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The vegetable mini course perhaps could have been placed nearer the front (the thin julienne cut salad). </div>
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This was otherwise a very memorable meal, as I had litte to nothing to compare the experience with locally, and then went to Sushi Mori 5 days later.</div>
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Is it the best in town? My pulse says "no" to this day, but provides a nice option to those who want to dine in the area, want something with a semi exclusive feel, laid back, yet elegant. And obviously, for those who don't want to pay $5000+ at Yoshitake, or $3000+ at Rozan per person. Given the fact they were open on New Year's Eve, this could yet be an option for visitors and locals who want high end sushi and set courses, when some of the competition around town may be closed on vacation or break during this timeframe.</div>
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Sushi Ta-Ke 竹壽司</div>
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12/F, Cubus, 1 Hoi Ping Road, Causeway Bay</div>
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銅鑼灣開平道一號Cubus 12樓 </div>
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Tel (852)-2577 0611</div>
Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com0tag:blogger.com,1999:blog-2801541318467525745.post-51615264999450024602013-10-13T22:01:00.000-07:002013-10-13T22:01:01.509-07:00[香港 HONG KONG] - Getting my sticks on at 肥姐小食店 Fei Jie Snack Shop (Mongkok)<div class="separator" style="clear: both; text-align: center;">
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Those who have watched Anthony Bourdain's "No Reservations: Hong Kong" that aired in 2007, may remember a scene where blogger Josh Tse (ChaXiuBao) took Anthony Bourdain to an eatery that essentially specialized in "meat and parts on a stick". The auntie was obviously not fond of cameras and people filming. So Tony and Josh had to stand in the building entrance to the right, aka the Hung Tat Building gateway, to enjoy their conquests.</div>
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As it turns out, the name of the store was never officially revealed, but locals know this to be Fat Sis's Snack Shop 肥姐小食店 (Fei Jie) in Mongkok. </div>
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This visit was sometime January 2013, so I am 9+ months late to posting. However a few things have not changed throughout the years, and that is the recipe used to marinate (and simmer) the meat and meat parts for skewers, that have won the hearts and minds of locals. </div>
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The view from across the street. Don't worry about the line, it moves a lot faster than Food Truck Festivals in America. </div>
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There are quite a few choices here. Pork gizzards, sausages, cuttlefish, squid, octopus, pork tongue, pork large intestines, to name a few that I remember.<br />
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Actually, photography is prohibited, but they were either too busy or stopped caring :-)</div>
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From left to right: pork tongue, pork intestines, squid. All AWESOME. </div>
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It's very simple. You line up until you get to the counter, and ask what skewers you want (in Cantonese) and they will ask you if you want mustard squirted on. Do say yes! Have your bills or exact change ready, and you essentially do the Seinfeld "soup nazi" routine. Order, then move out the way, pay, pick up your skewers and move on.<br />
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This is true street food. All standing room. All I can say is that if this is not your thing, then don't bother. But if you can appreciate the subtleties of the complex marinade used to season and flavor the meats, meat parts, and seafood, you will be absolutely delighted.<br />
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Those who grew up in Hong Kong during the 70s and 80s will surely remember push cart vendors selling snacks like this outside movie theaters. This was well before the age of craptacular popcorns, big sodas, and the like. So obviously those vendors have long gone, and independent movie theaters have been converted into multiplexes. Which leaves places like Fat Sis to carry the torch to preserve the original flavor, or whatever is left of it.<br />
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Mongkok has a plethora of street food vendors selling random snacks. Of the numerous snack vendors and drink shops (including boba milk tea chains from Taiwan that are forgettable), I suppose this is the best we have. While it cannot compare to night market food culture in SE Asia or Taiwan, let alone hawker food stalls in Singapore and Malaysia, it is better than nothing, and still a symbol of grassroots Hong Kong food. <br />
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肥姐小食店 Fei Jie Snack Shop<br />
旺角登打士街55號4A舖<br />
Shop 4A, 55 Dundas Street, Mong Kok Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com1tag:blogger.com,1999:blog-2801541318467525745.post-40045735902265153752013-08-26T09:57:00.003-07:002013-08-26T09:57:41.205-07:00[香港 HONG KONG] - Cold milk tea in a Schweppes soda glass bottle? SWANK! 瑞記咖啡 Shui Kee Coffee, Sheung Wan<div class="separator" style="clear: both; text-align: center;">
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Unsuspecting goodies await us in the Muncipal Services Building, Sheung Wan, Hong Kong</div>
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It's pretty amazing how much fun local affordable food (at times not necessarily the healthiest) can be found if you carefully search and dig around. No foreign tourist will actively seek something like this out, because it doesn't look interesting, appetizing, or even worthy of Michelin's time...but to lonesome expats living abroad, the thrill of the hunt alone is worth the while.<br />
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Not too far from the MTR station of Sheung Wan, find your way to the Municipal Services Building, where the wet market is housed. Head to the top floor and you will find the cooked food center.<br />
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There is absolutely no English on the menu or signage, and to make things more interesting, the name "Shui Kee" 瑞記 is listed from right to left (the old style traditional way of reading Chinese), so it shows up as 記瑞. The sign is high above near the ceiling, and the shop is in one of the corners.<br />
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Look for the red menu near the window, and the calendar near the door</div>
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So this looks like your average run of the mill cooked for stall. What's so special about it, you might ask? Well, it's actually a combination of food culture, what locals eat and where some might hang out during certain times of day, and doing something simple enough at a very high level that very few competitors can emulate (and in some cases absolutely cannot).</div>
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The prices can be a challenge to read, particularly if you are not familiar with old style methods by vendors.</div>
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Ahh...why bother reading the menu. I'm here for a breakfast. Cold milk tea and HK old style French toast!</div>
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To the left is the small kitchen, where a legendary 80+ year old man works</div>
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This is what I came here to eat, old style French toast</div>
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This is the weirdest looking HK style French toast I've had. Perhaps I've lived overseas far too long and am used to peanut butter sandwiches deep fried. But this one is a classic style of egg mix over white bread/toast, with the crust removed. Then some sweet condensed milk on top. It's pretty decadent and obviously only a once in a blue moon kind of treat once you are over a certain age, but damn delicious.</div>
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But this is REALLY why I came here.</div>
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Now Shui Kee 瑞記 is actually most famous for THIS. It is certainly weird to see a cream soda bottle being used as a carrier for a Hong Kong milk tea beverage, but I believe there are a few reasons behind this.<br />
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The obvious one is environmental, why wash an additional cup?<br />
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The next one is packaging...it's cutesy in a sense, and practically everyone in HK has grown up drinking a glass bottle soda, or a glass bottle Vitasoy, one of numerous childhood memories. <br />
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It's probably easier to keep these cool, so the milk tea can be kept at a cold temperature and served without ice (which dilutes the drink).<br />
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But the most important thing is that this was probably the best cold HK milk tea I had during my entire trip, and the most memorable. Everything about the drink was flawless...the refreshing cold temperature, the degree of sweetness (just right), as well as the depth of flavors and texture from the tea brewing. As simple as this drink seems, it is actually very difficult to get it right. And this 80+ year old man figured it out years ago.<br />
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In a day and age where real estate and bling jewelry is king in Hong Kong, and no younger generation of folk are willing to take over these mom and food shops or to get into food business to keep the traditions alive, one can only lament that some day food culture like this will just slowly fade away.<br />
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I hate to say this, but please enjoy while you still can.<br />
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May the chef and his food continue to thrive until at least my next trip, and yours.<br />
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Shui Kee 瑞記咖啡<br />
Shop 17, 2/F, Sheung Wan Municipal Services Building, Sheung Wan <br />
上環市政大廈2樓17號舖 Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com2tag:blogger.com,1999:blog-2801541318467525745.post-55337468698519947272013-08-21T00:09:00.002-07:002013-08-21T00:09:38.574-07:00[香港 HONG KONG] - Sushi Mori 鮨森日本料理 Causeway Bay - Birthday Extravaganza!<div class="separator" style="clear: both; text-align: center;">
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Causeway Bay seems to be the place on Hong Kong Island these days if you want choices with regards to Japanese cuisine. It's a busy shopping area first and foremost, packed with people most times of the day, and quite frankly real estate is king, along with those carrying unmarked bags of money across the border...<br />
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But anyways I was in town, and I needed a treat. After some very basic research, Sushi Mori 鮨森日本料理 showed great promise. And it was time to celebrate! That was 7 months ago, and a memorable meal.<br />
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Sushi Mori is located on the 16th floor of a building that has quite a few Japanese restaurants (including an all you can eat buffet style on the way up) and Izakaya Mori is in the same building, owned by the same people.<br />
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As you come out the elevator the signage greets you. Walk through the curtain (noren) and you are inside the dining area with a bar and a few table seats.<br />
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Make a reservation for optimal results. For me I asked to be seated in front of the head chef.<br />
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Waited patiently as I asked for hot tea, and a few minutes later, Mori-san came over to take my order.<br />
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It was pretty simple...."nigiri omakase, shimasu". <br />
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The chef with the glasses is Mori-san</div>
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Mori-san is quite an interesting fellow. He speaks fluent Japanese, looks Japanese....but his Cantonese is flawless. I was puzzled. He then later told me his father is Japanese (also trained in Kyoto ryori / kaiseki), his mother is Chinese, and he grew up in Hong Kong. <br />
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Appetizer trio of black beans (kuromame), a square block of layered konbu (kelp) and a fluffy egg cake, like an osechi お節料理 sampler, to celebrate the New Year. </div>
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It was 5 days after the new year, but nothing quite beats having some osechi early in the meal. The black beans were deliciously sweet and very plump, probably my favorite of the trio. The konbu was simmered in dashi and served at room temperature, and was delightful. The egg sponge cake was elegantly carved, as if I was having a work of art and an afternoon tea snack at the same time. A very impressive intro.<br />
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Tokyo Ginza Edo style ginger and fresh grated wasabi, not the kind you see from jars.</div>
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Next, the chef placed some ginger and wasabi on the plate. The ginger was nothing like I had before...and I'm used to seeing thin flimsy slices of what is more common as the jarred stuff. These were delicately pickled, crispy (like daikon). I've only seen this in a youtube video (Sushi Nakamura in Tokyo). It's pretty nice to see this level of detail in Hong Kong.<br />
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Couldn't wait to get the nigiri started.<br />
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Kodai 小鯛 with ume (sour plum paste) </div>
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This was a winning combination. A little sour plum paste with a small shiso leaf, on top of kodai. <br />
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There are a few things of note with this meal. Sushi Sase was closed during my visit to Sushi Mori (to coincide with the Tsukiji Fish Market holidays and closure) but many other sushi restaurants in town continued to source material from Kyushu and Hokkaido, and Sushi Mori was no exception. The next thing is that Mori-san uses a special aged red vinegar and generously mixes it with his sushi rice, thus some photos may look like brown rice is being used, but is actually darkened "aka-shari". The rice still ends up being delicately seasoned with a slightly sweet and clean finish, without a vinegary sour presence as one might expect.<br />
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Kinmedai 金目鯛 with the fin muscle (engawa) on top</div>
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If I remember correctly, the Kinmedai was lightly seared. The fin muscle (engawa) which I've never seen before from Kinmedai (more common from hirame or karei) was served on top. </div>
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Ma-Kajiki 真梶木 (Blue Marlin)</div>
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Otherwise known as "swordfish". This is very common to be eaten raw in various parts of Taiwan (particularly the North where swordfish is harvested and sold off fish markets). </div>
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Shiro ebi 白蝦</div>
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First time I ever had shiro ebi. Couldn't tell how many pieces were used for one nigiri, but these were very tasty.<br />
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Hokkaido scallop 北海道扇貝</div>
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Some shaved yuzu zest was added. </div>
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Kinki 喜知次</div>
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A little shaved yuzu zest on this one as well.<br />
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Seiko Gani (Hokkaido) 香箱蟹</div>
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Suddenly Mori-san had to help fulfill some customer orders and did a change of pace. Then a plate of Seiko Gani 香箱蟹 showed up. The crab's carapace had roe and leg meat, and the side of dipping sauce would be what is called "crab vinegar". Another first for me! This is such a luxury. <br />
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Kanburi 寒鰤</div>
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Pretty good, although a little off putting that near the tip was some red...blood?</div>
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Seared A4 Wagyu from Kagoshima 鹿児島和牛</div>
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Made the mistake of going to Ta-Ke (also in Causeway Bay) a few days before, and one of the multi course items was a plate of seared A5 Kagoshima Wagyu with gold flakes on top. This one was less interesting and much less flavorful in comparison. Would pass on it next time. </div>
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Japanese karasumi からすみ / <span dir="auto">烏魚子</span></div>
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I recognized this the moment the chef took it out, and confirmed that it was the Japanese one which I have never seen or had before. But having been to Taipei a few times, it is hard to resist a good salted cured mullet roe 烏魚子. This piece of karasumi though, blew everything I've had before. A thin crunchy slice on top of a thin rectangular piece of raw daikon, was one of the best things all evening.<br />
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Shirako 白子</div>
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Not a good example of the product. The chef seared it with a blowtorch but when eating it, it was very dry, and not the kind I was used to eating (moist, disturbingly creamy...after all it's "fish spooge"/"fish sperm sacs"). The shirako I had at Ta-ke was leagues above this one. </div>
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Uni 雲丹</div>
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Decent, but not mind blowing. I think this was the kind from a box that looked like unprocessed urchin stored in seawater. </div>
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Next came Bluefin tuna (marinated dorsal meat) and a seared toro, both were quite decent.</div>
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Hon maguro akami zuke - 本鮪赤身漬け</div>
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Seared otoro</div>
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At this point Chef Mori said he's do a live eel for me. Before he sends the eel off to his doom, he brought it over to show that it was alive. <br />
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Chef Mori-san holding up a live unagi. It was moving!</div>
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If only more Japanese sushi chefs did that. Kind of like Cantonese seafood restaurants that scoop up live fish from the tank, show it to you (also to feed your ego haha) before cooking it. Hopefully no swapping goes behind the scenes! Would have been funny if the eel did some twerking...<br />
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Gobo (burdock) with sesame seeds</div>
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So while I am waiting, I get a mini appetizer dish to nibble on, burdock with sesame seeds. Again I wish I didn't go to Ta-Ke a few days before, because they had something similar, except they added some katsubushi (bonito flakes) on top that made for a winning combination of flavors.<br />
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Fresh unagi</div>
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I spoke with Chef Mori about having eaten unagi in Taipei, where they adopt a similar approach of steaming the unagi first, then grilling. He apologized that the kitchen doesn't have the right grills for it (binchotan grilling apparently is a no no in many places), and in the interest of time, decided to do straight grilling and ended up with a crispy skin unagi. Super delicious by the way.</div>
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Before the unagi came over, the thought immediately came to mind for me to ask Chef Mori to harvest the liver and grill those things on a stick. I guess he doesn't get requests like this often, and was happy to oblige. Although looking back, I think he would have saved the liver for himself as his after work snack! </div>
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Unagi liver skewer</div>
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Really tasty fresh eel liver. A pity these couldn't be charcoal grilled, and not having a tsume/sauce reduced down from boiling unagi bones on it. But still a very commendable effort they made to being accommodating!<br />
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Tamagoyaki 卵焼き / 玉子焼</div>
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And finally the reason why I came....because I saw they offered Edo style tamagoyaki (or should I say Jiro Ono style). This came out piping hot. A remarkable specimen that is really hard to describe properly... you just have to try this out for yourself! <br />
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Yuzu sorbet</div>
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And yuzu sorbet closed the deal. I wish I could take buckets of this home with me.<br />
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Chef Mori and his team were very accommodating to this rather picky eater, and a blast to chat with. He directly solicited for feedback from me, and looking back I should have remarked on the wagyu, the shirako for example, but felt all the others were very pleasing.<br />
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The fun thing was that I was celebrating my birthday, and learned that a guy next to me was also celebrating his! <br /><br />What a truly fun evening. The meal seemed like it lasted 2.5 to 3 hours, and I was probably one of the last customers to leave....but not before snapping more pictures of what he had left in his case.<br />
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Would love to return someday.<br />
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Sushi Mori 鮨森日本料理 <br />
Tung Lung Street #28 Wing Kwong Building 16th floor<br />
銅鑼灣 登龍街28號永光中心16樓全層<br />
2898 3399Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com1tag:blogger.com,1999:blog-2801541318467525745.post-80910445488975322382013-08-19T18:00:00.003-07:002013-08-19T18:02:00.179-07:00[香港 HONG KONG] - Izakaya Rakuen 居酒屋樂宴 - Okinawa Rendezvous 戀戰沖繩<div class="separator" style="clear: both; text-align: center;">
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Izakaya Rakuen 居酒屋樂宴 </div>
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Hong Kong is truly lucky to have so much variety in Japanese cuisine (at least in relation to Northern California). In some cases one can argue that in HK, if you have $ you can get what you want. But conversely in the USA, even if you have money, you might not be able to get it.</div>
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Feeling Japanese food one evening, and whipped out the eating guide published by the great KC gourmet (<a href="http://gourmetkc.blogspot.com/">http://gourmetkc.blogspot.com</a>), and the words Okinawa and izakaya grabbed my eye. A quick look, and I knew this place was going to be pretty special. Causeway Bay? Well I knew it wasn't going to be cheap. But for something you cannot get in Northern California, it's an experience to remember.</div>
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Up the elevator to the 12th floor, and here we were, and taken to a wooden counter to be seated. All around were glass bottles and flasks of various alcoholic beverages. The historic looking décor was a sight to behold, and also reminded me of some izakayas in Taipei's Zhongshan District where Japanese expats on business would also go in search for a taste of home. </div>
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The moment we sat down, we knew we were in the right place. Plus it was a cause for celebration!</div>
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Two sides of counter seating</div>
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I wonder what's inside, if anything? </div>
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Ahhh Kanto Daki, or more appropriately ODEN. </div>
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We probably overpaid for the Orion beer, but it was needed to complete the Okinawan theme of the evening!</div>
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The specials, some we weren't sure if they were Okinawan to begin with.</div>
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There were some tough choices to be made, with quite a lot of variety. In the end we went with what was recommended by the book and the rest by instinct.</div>
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Umi budo (sea grapes)</div>
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This is an absolute must try. It was almost like eating baby champagne grapes but doesn't have that fruity sweetness. A nice textural crunch and an otherwise very refreshing appetizer. Not "gross" at all.</div>
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Sashimi combination</div>
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Sashimi/raw fish is a pretty standard kick starter for any izakaya meal, and a tradition of mine when hitting an izakaya in Taipei and now in Hong Kong :-). Only in California and other parts of the USA will people order funny name American rolls, handrolls, tempura rolls, teriyaki rolls, and tempura rolls. Anyways here we have Okinawa tuna, akagai, ama ebi, tako, scallop, salmon, and shima aji. Might be considered slightly above average for Hong Kong, but definitely steps above San Francisco Bay Area. Plus you cannot beat the fact that many Japanese establishments now get fish shipments in almost daily (vs a few times a week in California).</div>
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Rafute</div>
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Okinawan braised pork belly. The look of porcine EVIL. It looks ridiculously fattening but tasted so smooth. A little karashi (mustard) took the edge off. So soft and delicate. Extremely decadent too....we just had to forget about the calories and what it did to our health that evening.</div>
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These are two separate items from the Oden menu. Simmered daikon and pork trotter in dashi. The daikon was tender and had all the braise juices absorbed it in (no fibers), and the pork trotter was literally meat and skin off the bone with minimal effort. So simple yet so beautiful.</div>
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It can get dangerous if you have a big appetite, as these small dishes added up pretty quickly. We ended the celebration a bit prematurely here and decided to fill up the remainder of stomach space with dessert at Chung Kee.</div>
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While I have never visited Okinawa, I did feel like I had a mini rendezvous...</div>
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Until next time. Sayonara for now :-)</div>
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Rakuen 居酒屋樂宴</div>
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12/F, 28 Tung Lung Street, Causeway Bay </div>
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銅鑼灣登龍街28號永光中心12樓 </div>
Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com2tag:blogger.com,1999:blog-2801541318467525745.post-85767886264509818442013-07-26T22:03:00.002-07:002013-07-26T22:05:05.018-07:00[香港 HONG KONG] - 華寶食品專家 Causeway Bay steamed rice rolls 豬腸粉 for breakfast!<div class="separator" style="clear: both; text-align: center;">
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One morning I found myself in Causeway Bay and decided to try the hot dog from Danish Bakery to take care of business....that that is, breakfast.<br />
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After I was done, I walked towards the direction of Tai Hang, and just maybe 15 steps down, saw a newspaper stand and fruit juice vendor, that led to the entrance of a building. Curiosity took over and so I took a detour and went inside.<br />
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Now this is the lobby of the building, it looks very run down, and like a covered alleyway. Then I saw some activity on my right, and behold...some people eating at this unsuspecting eatery for breakfast. Just now I checked openrice and there is no listing for this place at all. It's a shame because I don't even know the exact address for this article.<br />
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Looking at the menu, I knew this was my style. Totally local type breakfast with variety. And check out those CHEAP prices (especially coming from the USA, unheard of).<br />
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Some congee, steamed dim sum style buns, and even fun gwor! I heard the sound of scissors, and knew I had to have plain cheung fun 豬腸粉 with all the fixin's (sauce). This was in early January and with slightly below 10 degree weather, a breakfast was not complete without Hong Kong steamed carbs.<br />
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Yep that's the kitchen, operating basically right off a cart which is the cheung fun and siu mai workstation.<br />
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5 minutes or so and breakfast #2 of the day finally came. Did I mention #1 was a hot dog up a stone's throw away outside?<br />
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Oh yes.... but wait something was sorely missing! Turns out I had to help myself.<br />
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Ahhh MUCH better. Sesame seeds must be sprinkled on top. The more the better. 豬腸粉 is incomplete without it. If this breakfast item replaced the girl in the Tom Cruise movie in Jerry McGuire, he would look at the sprinkled sesame seeds on the 豬腸粉 and say "you complete me!". That's love.<br />
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As far as how it tastes....well certainly it cannot beat the mighty Hop Yik Tai in Sham Shui Po, or Cheung Fun King in Wanchai on a cold morning at 8 am. But it's quite a nice surprise to catch this in Causeway Bay, even though it is very much hidden from view.<br />
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華寶食品專家 (Wah Po)<br />
Causeway Bay (very near Danish Bakery)Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com2tag:blogger.com,1999:blog-2801541318467525745.post-65682165476404718482013-07-24T14:56:00.002-07:002013-07-24T14:56:39.156-07:00[香港 HONG KONG] - Hokkaido Snowman from Aji Ichiban<div class="separator" style="clear: both; text-align: center;">
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Totally random post. Just before I boarded the plane from Chek Lap Kok international airport, I had a sudden urge to buy something, and for the love of savory food, and don't ask me why, I ended up buying some jelly candy from Aji Ichiban.<br />
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Made in China, but I suppose designed in Japan, here we have a box of "Hokkaido Snowman".<br />
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It's strictly for the kids, and the little girls.<br />
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Cute? I guess. I would have preferred Roundtree gumdrops. <br /><br />But it makes for great conversation abroad.</div>
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Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com4tag:blogger.com,1999:blog-2801541318467525745.post-54892555337118511492013-07-22T15:45:00.001-07:002013-07-22T15:45:10.391-07:00[香港 HONG KONG] - One of the greats and one of the worst - 蘭芳園 Lan Fong Yuen <div class="separator" style="clear: both; text-align: center;">
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The legendary Lan Fong Yuen 蘭芳園, birthplace of Hong Kong milk tea</div>
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In America, the Taiwanese tapioca/boba milk tea is the most popular Asian/Chinese drink. But for those who grew up in Hong Kong, and those expats in particular who grew up under British colonial rule, will certainly relate to, and have strong sentiments towards this iconic cup and saucer beverage, best enjoyed hot, known abroad as Hong Kong style milk tea 港式奶茶, but where this drink was invented, the name is more known as pantyhose milk tea 絲襪奶茶.</div>
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For those in Southern California who are of Taiwanese American extraction, have plentiful access to cha chaan teng 茶餐廳 cafes in the San Gabriel Valley...which are plentiful but at the expense of quality. It is sadly the only access to a HK style milk tea as one would get, and it is not even close to what it should be....it is only marginally better in Northern California with a few random exceptions.</div>
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50 year old iconic business, still selling the famous "pantyhose milk tea"</div>
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Lan Fong Yuen started off as a dai pai dong, and the first owner, Mr. Lam, who is now as old as Jiro Ono 小野二郎, once lamented during the 1950s seeing his fellow people working the docks carrying heavy sacks of Darjeeling or Ceylon tea that were destined for the upper ruling British elite for their afternoon tea enjoyment, decided to come up with his own version of the milk tea drink, with the goal of making it affordable and pedestrian. After much trial and error and research, he came up with a multiple leaf blend (upwards of 5 to 6 different kinds of leaves), and an intricate yet laborious brewing technique, to reach his desired taste, color/texture, and fragrance. </div>
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The tea is brought to a boil but is carefully kept at a consistent temperature, and is poured from one pot to another back and forth upwards of 7 to 8 times to ensure even mixing and oxygenation, with the help of a hand woven cloth that is made by the owner's wife, Mrs. Lam. The cloth acts like a cheesecloth strainer, and keeps any larger particles and tea leaf bits behind. The stained cheesecloth which goes from white to dark brown, is easily mistakened for women's pantyhose, and customers would come in and ask Mr. Lam to make a cup of "pantyhose milk tea", so the name stuck.</div>
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The original dai pai dong, kind of like an elevated office cubicle that used to be where customers sit on a stool facing the window in the old days, persists to this day as the tea brewing and prep station. The dining area has expanded to two to three indoor spots nearby, a testament to their success.</div>
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The 2nd generation of owners with Chow Yun Fat (left picture), and famous food critic Chua Lam (right picture)</div>
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In the old days customers would sit on these stools, hence the term "squatting at a dai pai dong". Your knees would then be at belly or above belly height.</div>
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Inside the tea prep station</div>
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Yep that's canned corned beef for their sandwiches (paired with hamburger buns). I much rather have the NY Kosher style version</div>
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In the California the old man longevity brand of condensed milk is common, but here they use Omela</div>
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Alan Tam (iconic 80s era pop singer) album covers adorn the walls. Apparently he's a huge fan of Lan Fong Yuen along with other celebrities</div>
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Fast forward to the present, there are many eateries and restaurants that offer their own version of the Hong Kong style "pantyhose" milk tea. Some are better than others, and some might even say that Lan Fong Yuen is no longer the best, but still holds a standard.</div>
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There are a number of reasons for this.</div>
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Lan Fong Yuen, has unfortunately fallen victim to hoards of tourists from all around the world, with a predominate influx coming from Mainland China (particularly those coming into large amounts of wealth). But regardless of whether a customer is a tourist or not, service can be pretty spotty, and it depends on who is your waiter (as well as who you are).</div>
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Even if you speak Cantonese, and if you aren't familiar with the rules, if you get the wrong waitstaff like I did, and try to order one drink, they may take out a placard and make you read it (where it says minimum charge HK$18). They really don't want you to come in and just have one beverage, which to them is not worth their while. Unfortunately I had breakfast already, so ended up getting both a hot and a cold milk tea.</div>
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Lactose intolerance special: Iced milk tea, and hot milk tea</div>
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The iced milk tea is supposed to contain a few ice cubes that are made with frozen milk tea, so when the ice melts, the tea is not entirely diluted. But unfortunately all of the cubes in my cup were ice (made from water).</div>
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One of the disadvantages of dining in Hong Kong at famous establishments is that some businesses cater towards the media as well as celebrities and other personalities, because they are worthy endorsers of their products and services, and as a result, always get really good treatment. No doubt when Alan Tam, Chua Lam, Ah So, Kenny B, and the other usual suspects come here, they are treated with tender love and care.</div>
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<br />But you and I? Hard to say. As decent as the milk tea tasted overall, the way the waiter acted, virtually soured the entire experience. Coming from an iconic business built from the ground up and passed down the family, touted by celebrities and personality types as a personable experience where customers are treated like family and friends, is an oxymoron at best. Once a true flavor of Hong Kong, is now a tourist shrine and a factory that dishes out the goods.</div>
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Some say that their Sheung Wan location is way better, because they hired a former roasties chef from a well known restaurant...at least you can have cha siu/bbq pork along with your Brazilian grilled chicken filet with lo mein instant noodles and ginger/scallion sauce. But definitely not going to bother with returning to the Central location. Life is too short.</div>
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Lan Fong Yuen 蘭芳園 (original location)</div>
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2 Gage Street, Central</div>
<span style="font-size: xx-small;"></span>中環結志街2號<br />
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Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com3tag:blogger.com,1999:blog-2801541318467525745.post-17018508838866691572013-07-07T19:25:00.000-07:002013-07-07T19:25:00.315-07:00[香港 HONG KONG] 丹麥餅店 Danish Bakery - Nothing Danish about it, but full of Hong Kong flavor<div class="separator" style="clear: both; text-align: center;">
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For those who lived in Hong Kong during the 1970s to 1980s, may have visited this part of Causeway Bay, perhaps watched a soccer game in the area further up the hill, or perhaps took some extra curricular activities at Nam Wah Sports Club. Let's not forgot the locals who attended school in the area, and must have at least dropped by Danish Bakery one way or another.<br />
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From an outsider's perspective, there is nothing glamorous or marvelous about this place. In fact you will not find any authentic Danish pastries in here. But what this place holds dear, are the collective fond memories treasured by many eating the offerings of Danish Bakery growing up, the affordability of Hong Kong style fast food and its take on classics from hot dogs, hamburgers, fries, to the marinated fried chicken drumstick. Yes, Hong Kong people can be very sentimental when it comes to food, even if it doesn't mean anything to foreign visitors, or has low nutritional value for that matter, but it is a kind of food many of us grew up with.<br />
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Make no mistake about it, it's purely "fast food". Some of the menu items are a mixture of what you might find at Café de Corral, or even McDonald's, but what continues to amaze people are the low prices, value, and unbeatable taste that has stood the test of time. Fish burgers, hot dogs, pork chops, sandwiches, hot and cold drinks (the kind that most street cafes and tea restaurants serve)...and oh...baked pastries and goods.<br />
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Most of these bites and snacks, would probably be considered the equivalent of American ballpark food.<br />
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On a dreary overcast morning in January 2013, I stopped by for a quick breakfast bite. Students were already on their way to, or in school, so the crowds were mostly people on their way to work, needing a quick bite before they head to the offices in Causeway Bay, or taking public transportation.<br />
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Just like the streets of Taipei in the morning, whether bakeries or places where you can get Taiwanese style breakfast, the western style triangle breakfast sandwich, is an inevitable and easy choice when it comes to convenience and portability. And Danish Bakery proves no exception for the Hong Kong el cheapo breakfast market. The ones pictured here are all egg based.<br />
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But I didn't come here for that.<br />
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A hot dog (or a fried chicken leg) for breakfast in the morning? Well why not? I was visiting, I could eat like a pig and not worry about it now (or pay for it later haha).<br />
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Sure the sausage is not from some artisanal butcher shop, and obviously this is not healthy by any means. I would be surprised if the sausage was organic, had no nitrates, and wasn't rotating on its fat and salt and juices for hours upon hours. But surely I would rather have this, than a hot dog at 7-Eleven in the USA.<br />
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The hot dog bun is toasty, hot, fluffy yet soft on the inside.<br />
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But the major wow factor is the ridiculously tasty and zesty mayo like magic sauce (even better than Mayo or Kewpie). Sure, this sauce is probably not as magical as Wing Lok Yuen in Central, but it tastes exactly like the hot dog of my youth, whether you get it from some random park, or the track and field courses for those inter school or inter house races (e.g. Wanchai).<br />
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Most recently, I read that the landlord wanted to increase the bakery's rent 2 to 3 fold....and that almost forced the bakery to shut down (or relocate). They do have a 2nd location in Tsim Sa Tsui, but fans will always stay true and loyal to the original location here on Leighton Road in Causeway Bay.<br />
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New York may have Coney Island Nathan's hot dogs, but for Hong Kong it will probably be Wing Lok Yuen, and Danish Bakery.<br />
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丹麥餅店 Danish Bakery<br />
G/F, Leishun Court, 106 Leighton Road, Causeway Bay <br />
銅鑼灣禮頓道106號禮信大廈地下 Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com0tag:blogger.com,1999:blog-2801541318467525745.post-80439679317236640402013-07-02T13:59:00.001-07:002013-07-02T13:59:26.638-07:00[香港 HONG KONG] - 公和荳品廠 Kung Wo Bean Curd Factory in Sham Shui Po 深水埗<div class="separator" style="clear: both; text-align: center;">
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Sham Shui Po 深水埗 is a wonderful hotbed of delicious cheap local eats, and a way for those who really enjoy true local Hong Kong style food, to get a glimpse of the past, in a city where real estate, money, and power are king.<br />
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If you love tofu and soymilk, 公和荳品廠 Kung Wo Bean Curd Factory is an excellent local example of whatever is left of the slowly fading Hong Kong food culture. There is so much history and character in here that you essentially get the whole package and experience, beyond savoring the delightful tofu products.<br />
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The menu is simple, pan fried stuffed tofu HK$8 a plate. 豆卜 which is also known as 油豆腐 (you tofu) is fried tofu that is dried/dehydrated, then refried again (good stuff I tell ya!), is offered at the same price. For HK$10 you can do a combo. HK$6 gets you a glass of cold soymilk (straight from the tap against the wall!), and just a shade under HK$8 for a bowl of tofu fa/tofu custard 豆腐花.<br />
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OK so you're done making some important decisions. Likely this place is crowded during most times of the day, so you walk past the grannies and aunties pan frying the good stuff, and telling a waitstaff how many people in your party, and wait until stools are available.<br />
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It's hard to resist the smell and sound of sizzling tofu as you walk towards the tables.<br />
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After you sit down and place your order, and observe your surroundings, you feel like you are transported back into the 1950s and 1960s. It is pretty obvious they do not invest in interior design here.<br />
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After what seems like mere moments, an order of soy milk in a glass with a bowl of hot tofu custard arrives.<br />
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The dim fluorescent lighting in here makes for some serious food photography in here. Tofu custard has never looked sexier.<br />
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But wait, before you scoop up to taste, pay attention to the orange colored cane sugar on the table<br />
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Now take a few spoons and spinkle that shit over your tofu custard, as if you were a chef at a Michelin star restaurant. Time to decorate the whiteness!<br />
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So here's the result<br />
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Now let it sit for a minute or so, assuming you've ordered the hot version, the cane sugar melts and creates a visual "crème brulee" like effect on the tofu custard.<br />
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Why yes that is pork paste stuffed on top of the tofu then pan fried on the grill. Enjoy as is, or add a chili sauce, and it REALLY hits the spot.<br />
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Sigh...I miss this place already.<br />
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公和荳品廠 Kung Wo Bean Curd Factory<br />
北河街118號地下 G/F, 118 Pei Ho Street, Sham Shui Po<br />
Tel: 2386 6871Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com2tag:blogger.com,1999:blog-2801541318467525745.post-50254799992324240872013-05-29T16:59:00.001-07:002013-05-29T16:59:21.483-07:00Picture from outside - 鏞記酒家 Yung Kee Restaurant, Hong Kong<div class="separator" style="clear: both; text-align: center;">
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Those who are familiar with the Hong Kong food scene will no doubt have heard of <span class="fn">鏞記酒家 Yung Kee Restaurant. From a dai pai dong, all the way to a full fledged restaurant, to winning many awards (including Michelin star at some point in the past), all because of their signature roast goose.</span><br />
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<span class="fn">Internal family struggles and disputes have unfortunately plagued this restaurant quite a lot recently. Kinsen Kam, who was at the helm of the leadership, passed away not too long ago, and got involved with legal battles over ownership of the restaurant with his brothers.</span><br />
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<span class="fn">Those who are very particular about the restaurant's food will say that the best dishes are to be had during dinner, above ground, and for those fortunate to get into the private club dining area, will no doubt get the best....but what does that leave the rest of the general public?</span><br />
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<span class="fn">Sure you can go along with the recommendations of the food critics. Or just go in and order a small bowl of their won ton noodle soup.</span><br />
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<span class="fn">But if you are like me, you steer clear of potential disappointment, and just take photographs from the roasties window, then move along.</span><br />
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<span class="fn">Can't really go wrong photographing their signature roast goose. Now look at the two different kinds of chickens! Large, phat and glistening of beauty.</span><br />
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<span class="fn">Hey there good looking!</span></div>
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<span class="fn">In the words of 2 Live Crew: FACE DOWN, ASS UP!</span></div>
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<span class="fn">鏞記酒家 Yung Kee Restaurant</span></div>
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<span class="fn">32-40 Wellington Street, Central</span></div>
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<span class="fn">Hong Kong</span></div>
<span class="fn"></span>Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com0tag:blogger.com,1999:blog-2801541318467525745.post-77363338030854390042012-11-06T15:52:00.001-08:002012-11-06T15:52:07.743-08:00Gifts from Taiwan: 北港元品麻油餅 Sesame oil cake<br />
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I love regional specialties. This one comes from Yulin county, North Harbor, by a company called Yuan Pin 元品, a local delicacy called 麻油餅 (Mah You Bing), or sesame oil cake.<br />
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The name does not sound very appetizing, but apparently these make great wedding gifts. In Cantonese bakeries you have husband cakes and wife cakes (where husband cakes are savory, and wife cakes are sweet....go figure out that one!) <br />
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This one looks like an Islamic Chinese sesame thick bread (where you eat it with cumin lamb or whatever stir fried lamb + scallion dish), but the inside is made with taro. See what white stuff? It's muazi / mochi. <br />
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Incredibly smooth, delicious, and addictive. Once you remove the cake from the vacuum sealed package, consume it right away (and you probably cannot stop).<br />
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北港元品麻油餅<br />
<a href="http://minibearclub.com/yuanpiin/yuanpiin/">http://minibearclub.com/yuanpiin/yuanpiin/</a><br />
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<strong>Tel:</strong>05-7833161 <br />
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<b>Address:</b>雲林縣北港鎮中山路151號 (Yulin county, North Harbor Village, Zhongshan Rd 151)</div>
Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com3tag:blogger.com,1999:blog-2801541318467525745.post-14681214297881445092012-08-03T14:12:00.001-07:002012-08-03T14:12:26.022-07:00[台北] - 牛爸爸牛肉麵 - Beef Daddy Beef Noodle$$$$$$....Who i$ Your Daddy?<div class="separator" style="clear: both; text-align: center;">
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Who's Yo Daddy? Why it's Beef Daddy (688 Noodle) of course. 牛爸爸牛肉麵</div>
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How much are you willing to pay for a bowl of Taiwanese beef noodles/niu rou mian 牛肉麵? <br />
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US$2? $5? $9? These are typical price ranges of bowls you can get in Taipei, night markets, casual eateries, sit down casual restaurants, and beef noodle specialist shops.<br />
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Too cheap for you? How about US$20 / NT$600 range? Whoa.... that is starting to get insane by local standards. But wait that's not just it!<br />
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Can you handle US$100 / ~ NT$3000 for one bowl of 牛肉麵? Damn dude, not even a plate of dry fried beef chow fun <span xml:lang="zh-Hans">干炒牛河 is worth that much (even if they use Japanese beef). Then again some people prefer Ferrari's over Honda Civics.</span><br />
If you are a beef noodle fanatic, then 牛爸爸牛肉麵 will specifically cater to the beef noodle crazy in you.<br />
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About 5 min walk away from 忠孝敦化, is literally a temple of beef noodles.<br />
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Professor "Beef Daddy" Wang 王聰源 (owner and chef)</div>
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牛爸爸牛肉麵 certainly has an interesting story behind it. Mr Wang lived overseas in Vancouver for about 20 years. He gave up pursuing a career in architecture and decided to become an artisanal beef noodle 牛肉麵 maker. <br />
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After much careful research (and a lot of $ invested), he has come up with quite an award winning formula. The menu apparently sports multiple price levels of beef noodles, from cheap to crazy expensive. As you go higher up in price, the quality of goods used in the product increases exponentially. What is even more interesting is that Mr Wang originally had a few very affordable bowls of noodles, but business was not good. Contrary to common sense, which LOWERING the price would theoretically attract more customers, Mr Wang decided to go against the grain and RAISE the prices of his beef noodles...but at the same time invested more in quality. <br />
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About 8 years ago, Mr Wang came up with the NT$3000 (~US$100) bowl of beef noodles. The general blogosphere thought that was crazy and brave. But Tony stuck to his guns, and insisted on raising the price for this bowl, while being able to control quality with fewer crowds coming through the door.<br />
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They say that on most given days, the restaurant can be fairly empty, but Tony's restaurant does have some fiercely loyal fans.<br />
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For those who want the Rolls Royce, Lamborghini of beef noodles, professor Wang's has one for you. It costs NT$10,000 per bowl (~US$330) called 元首牛肉麵. I couldn't afford the bowl, but at least here are the photos of others to give you a glimpse.<br />
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To say Mr Wang is a specialist or professor is an understatement.</div>
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This NT$10,0000 bowl allows you to customize the types of noodles you want (different thickness, width, and texture). I believe he has a special source for his noodles (similarly to how Ono Jiro of Sukiyabashi Jiro in Tokyo has a unique supplier for his rice). </div>
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The beef? Where do I begin? A medley of specific cuts from cows across the world....New Zealand, Australia, Brazil, and Japanese Matsuzaka beef.</div>
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The NT$10,000 bowl is served with a side of beef broth essence. Apparently this is pre-made in advance and kept in deep freeze, so that when a customer orders this, he just needs to reheat it. You've heard of stories like 72 beef noodles using 1.5 kilos of ox bones to make a serving of white ox bone broth that takes 72 hours to simmer....only one can guess how much labor and material went into making this beef broth essence here.</div>
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When this bowl was introduced around 2008 or so, the restaurant was immediately escalated to world gourmet status, maybe some Guiness world record, coverage on CNN and other business magazines, and a lot of super rich high profile locals and foreigners interested in seeing what the fuss was all about. It has also been said that Tony even said that the NT $10,000 tag is a suggested price, and he offered customers the option to pay what they think the bowl is worth. One Taiwanese executive loved the bowl so much he paid almost triple the amount...</div>
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Despite the sillyness, it is said that even the NT$300 and below bowls here are quite good, or the ~NT$600 tomato beef noodles. The varying price levels of this restaurant is one interesting aspect to this restaurant, in addition to Mr Wang winning various awards in the past in the annual Taipei Beef Noodle Festival.</div>
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This place is certainly not for the casual beef noodle fan, but for those who can appreciate subtleties and fine attention to detail (including the numerous available condiments/sauces), the fact that this is one of the cleanest beef noodle restaurants around with an almost immaculate kitchen that would make the health department proud), make this place stand out. </div>
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Have you tried the NT$10,000 beef noodle bowl yet? If you have, consider yourself lucky!</div>
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牛爸爸牛肉麵 (688 Noodle / "Beef Daddy")<br />
台北市忠孝東路四段216巷27弄16號 Taipei City Zhongxia E Rd 4th portion, Alley 216, 27 / #16</div>
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02-27783075</div>Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com4tag:blogger.com,1999:blog-2801541318467525745.post-33871875129742112562012-06-01T12:49:00.000-07:002012-06-01T12:49:17.237-07:00[台北市] - 麵面俱到 - can you handle clams in your beef noodles?<br />
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麵面俱到 offers an interesting twist on the typical style beef noodle.<br />
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In fact they go a bit overboard with allowing you to customize.<br />
Let's start with the soup base. You can pick 川味 (spicy) broth, 蕃茄 (tomato), and of course 清燉 (clear beef broth). But did you know you can also get pork bone broth 豚骨高湯?! <br />
<br />OK so you're thinking, what's so great about this place? It gets a little better...these guys allow you to add fresh clams to the beef noodle bowls!<br />
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牛肉蚌麵 (beef noodles with clams)</div>
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or how about pairing it with FISH?</div>
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豚骨鮮蚌魚麵 (clams and fish with pork bone soup)</div>
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Don't like seafood, but you love innards and parts? How about some pork organs with your beef noodles?</div>
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川味原汁三樣麵 (spicy broth, featuring beef, pork liver, and pork intestines) </div>
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The cost for all this goodness? About NT$150 for a bowl.....maybe a bit over US$5.<br />
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In the USA, a bowl of Japanese style ramen loaded with MSG and salt will cost you more than US$10 after tax and tip. In Taipei, eating beef noodles (and so many varieties at that) seem to be the more logical choice.<br />
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麵面俱到 (Mien Mien Chu Tao Tasty Noodle House)<br />
台北市士林區福華路162之1號(捷運芝山站二號出口)<br />
Taipei City, Shihlin District, Fu Hua Road 162 / #1 (Get off Zhishan station, exit #2)Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com4tag:blogger.com,1999:blog-2801541318467525745.post-58747331182865973652012-05-03T18:35:00.001-07:002012-05-03T18:35:10.559-07:00[台北市] - 功夫蘭州手拉麵 - How good is their kung fu?<div class="separator" style="clear: both; text-align: center;">
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Haiiiiiii YA! <br />
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No it is not Bruce Lee. Suddenly Beef Noodles 牛肉麵 is associated with Kung Fu. <br />
To many non Chinese, Kung Fu sounds like some serious martial artist who kicks people's asses.<br />
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But from a Chinese context, 功夫 refers to a lot of hard work put in, attention to detail, labor intensive, perhaps doing a lot for a better result. Sometimes it is just a buzz.<br />
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Upstairs from Taipei Main Station (train / MRT) is "Breeze Center" 微風臺北車站. Lots of food courts and restaurants, like this one. Perfect if you are not terribly hungry, or just want a convenient bite downtown (nothing spectacular, but nothing bad).<br />
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The main focus here is the visual and sound of noodle master thwacking the dough and pulling noodles by hand, Lanzhou style. In a way it is their way of bringing the Chinese art of hand pulled noodles, and applying it to Taiwan style beef noodle soup.<br />
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Some say that this shop, while has won past award in Taipei Beef Noodle Festival, somewhat misses the mark on the broth or beef. So depending on your focus and on what is more important, the noodle may be interesting, but the other elements could be potentially lacking.<br />
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This shop is definitely catering towards visitors, who might be shocked and awed by the chef action.<br />
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The most interesting looking item here? Could be the clear broth oxtail noodle. <span><strong>清燉牛尾拉麵 </strong>.</span><br />
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<span>Enjoy a couple of pictures of oxtail noodle porn.</span><br />
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Goji berry, daikon, green veg, and oxtail. Might be a slightly more enjoyable experience that Ramen Nakamura in Hawaii (oxtail ramen)...<br />
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So if you try it, let me know how it tastes.<br />
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功夫蘭州拉麵 Kung Fu Lanzhou Noodles<br />地址: 台北市中正區北平西路3號2F(微風台北車站) Zhongchen District, Beiping S. Rd #3, 2F<br />
(Breeze Center, upstairs from Taipei Main Station)<br />Tel: 02-2388-2298Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com0tag:blogger.com,1999:blog-2801541318467525745.post-23919613166881502432012-04-10T10:09:00.000-07:002012-04-10T10:09:20.390-07:00[台北] - 老外一品牛肉麵 - Foreigner's Beef Noodles - Fusion Done Right<div class="separator" style="clear: both; text-align: center;"><a href="http://ext.pimg.tw/ido221/1323763823-855590248_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://ext.pimg.tw/ido221/1323763823-855590248_n.jpg" width="400" /></a></div><br />
In Tokyo, there is a New York expat named Ivan Orkin who opened up his own ramen restaurant (Ivan Ramen) to great instant success, fame, and worldwide recognition. A foreigner who against the odds, entered a field of fierce competition where you had better be good, no...excellent, in order to get to the top.<br />
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There is a similar success story, all but shunned from international media, in Taipei, Taiwan. Many foreigners settle down in Taiwan, bring their food and culture with them, and have their own success stories. You see people from the Middle East, India, Pakistan who open up their own eateries and food stalls. You find Turkish ice cream at night markets, and of course the grilled lamb wraps (where the wrap skins are hand tossed and grilled to order). But for someone who came from Iran, entered the field of beef noodles/beef noodle soup, or niu rou mian 牛肉麵, and came out with a very successful product, business, and loyal fan following, is rare and unheard of.<br />
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The Ivan Orkin of Taipei in the beef noodle world is a man named Davod (= <strong>David</strong>) Bagherzadeh. He speaks fluent Mandarin (I'm sure way way way way way better than mine) too.<br />
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The clear stew noodle broth is made with beef knee bones and is simmered for upwards of 4 days.<br />
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The signature red stew broth contains tomato, various spices, and a secret blend of Persian herbs that brings out the needed spicy kick and fragrance. Many Taiwanese who studied abroad (e.g. New York) and have had a range of Middle Eastern/Mediterranean street food, then come back to Taipei and eat at 老外一品牛肉麵 will find many familiar flavors in this bowl.<br />
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Definitely a must try.<br />
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老外一品牛肉麵 Foreigner's Beef Noodles<br />
Website: <a href="http://persian-gulf.web66.com.tw/web/Home">http://persian-gulf.web66.com.tw/web/Home</a><br />
台北市中山區吉林路403號1F (Taipei City, Zhongshan District, Jihlin Road #403, 1/F)Beef No Guyhttp://www.blogger.com/profile/17255895629727111344noreply@blogger.com2