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Okay, so far we've had 2 Dim Sum meals at one Michelin-Star rated establishments. I'm not sure if that means a whole lot because the food was pretty decent, but not something I'd be dying to go back to. However, let's see what a 3 Michelin-Star restaurant might yield. That would be T'ang Court in the Langham Hotel located in Tsim Sha Tsui. We met up with Science Guy and his wife (coincidence that he was in HK at the same time) for lunch. Even from our initial interaction with the reception, it was pretty clear why they earned 3 Michelin-Stars - the service was impeccable.
After we were seated in the upscale, yet understated dining room, the hyper-attentive and unpretentious service began and didn't end until we left. We decided to all order the Set Lunch which included 6 courses and a choice of fresh fruit juice. Honestly, for $330HKD per person, this was not expensive with all things considered. We began with one steamer each of the Ha Gau and Siu Mai. Featuring a thin and chewy dumpling skin that was slightly elastic, the ha gau was definitely carefully constructed. Inside, there was just enough pork fat to create a buttery texture while keeping things moist. The snap from the sweet shrimp was delicate and the bamboo shoots didn't interfere with any pungency. Their take on siu mai included some dried minced sole in addition to the usual pork, shrimp and shiitake. I felt the texture of the dumpling was spot on with a buttery bounciness. Flavours were subtle and not reliant on salt.
Our last Dim Sum item included in the set lunch was the Golden Fried Shrimp, Preserved Egg and Young Ginger Rolls. These were lightly crispy with a firm sesame crunch on the one side. Inside, the shrimp were sweet and moist with a meaty snap. The pungency of the preserved egg was subtle while the pickled ginger definitely dominated the flavour profile. I would've preferred less of it despite the fact I'm a huge fan of pickled ginger by itself. Arriving on individual plates, we were served the Poached Sliced Conch atop celery and bean sprouts finished off with chili soy sauce. Emulating the texture of geoduck, the conch was firm, yet tender with an appealing bounce texture. It was naturally sweet and lightly accented by the soy. I enjoyed the veggies underneath as they were barely kissed by the hot wok which meant they were crisp and vibrant.
With our next course, we were presented with the Double-Boiled Japanese Cepe Mushrooms with bamboo pith and mixed fungus soup. The clean and clear consomme was sweet, woodsy and full-of-depth while still being light and warming. It was obvious that they extracted as much flavour from the mushrooms as possible. The mushrooms themselves were buttery and tender while the bamboo pith added a light crunch. Impressively large, the Sauteed Prawns with gai lan were akin to mini-lobster tails as their texture was firm, meaty and robust. There was still a sweet snap to be had as well as the usual shrimp aroma. It wasn't aggressively seasoned, so the natural flavours were not obscured.
Ending with some carbs, we were served the Braised E-Fu Noodles with conpoy. Delicate and buttery with a light rebound, the noodles were as perfect as one could expect. There was some complex flavours here other than the usual dark soy and sesame oil. The dried scallops added an intense briny sweetness as well as a chewiness to the dish. I particularly enjoyed how the noodles were moist without being wet or overly greasy. For dessert, we had the Egg Whites and Almond Milk Soup which was a light way of finishing up. It was only lightly sweet with little nuggets of tender egg white.
For the kiddies, we ordered a la carte Dim Sum including the Stir-Fried Rice Flour Rolls with sliced pork and soy sauce. This featured soft rice noodle rolls that were still slightly elastic and completely coated with a sweet soy. The flavours were caramelized including the tender slices of pork. Once again, they were able to barely cook through the bean sprouts which meant there was a vibrant crunch to the dish. As per usual, they also had the Steamed BBQ Pork Buns which were fluffy and light. Inside, the filling was lean and meaty with a good balance between sweet and savoury.
Even though it wasn't very traditional, the Golden Fried Spring Rolls with shrimp, sea whelk, cheese and Portuguese Sauce was to my son's liking. They were served hot, crunchy and not oily at all. Inside, the shrimp exhibited a meaty snap while the cheese was definitely there with a gooey texture. We found the Portuguese sauce to be creamy yet mild, which was worked for him. Lastly, they also had the Golden-Fried Taro Puffs with diced duck, pork and black mushrooms. These were lightly crispy and airy with only a thin layer of taro. Inside, the meat was tender and lightly seasoned. In the end, the food was really good and the service was even better. If you are willing to spend the money, T'ang Court does live up to its 3-star rating.
The Good:
- Outstanding service
- Delicately and carefully prepared food
- Understated class
The Bad:
- As with any high-class restaurant, you could spend a lot here
Roast Goose. This is something that is totally inaccessible in Vancouver. The only place I know that consistency (well, at least somewhat consistently) has it available is Parker Place BBQ & Meat. However, in Hong Kong, it is not only readily available in restaurants, it is right there for the taking (well, you have to pay for it) at many of the BBQ stalls in and around town. I considered heading out to Tai Po for some of the best roast goose in town, but figured that was just too far. Then there was Yung Kee, yet a recent family squabble has left the kitchen in disarray. So we ended up at a lesser known spot in Ren Ren Heping Restaurant that serves up its award-winning roast goose as well.
To start things off, we got the Watercress, Almond Seeds and Pork Soup which also had some lung and gizzards. The result was a naturally sweet broth that was not heavy on the seasoning. There was a meatiness to it while not being heavy nor too rich. For the main event, we ended up getting a half-order of the Roast Goose which arrived with house-made fresh miu choy. Sporting a uniformly lacquered deep red hue, the rendered skin was firmly crispy with only a few softer portions. Underneath, the dark meat was juicy and tender while the even the breast meat was moist. Flavours were subtle and not salty while nicely complimented by the sweet red plum sauce on the side.
Other than the goose, we also sampled the BBQ Pork which was also nicely lacquered and glazed. The piece we got was half-fat which meant it was buttery and tender. With that being said, the meat was still a touch chewy. Sweet and meaty, the marinade had penetrated mostly all the way through. This went well with white rice. Now for a completely different take on pork, we had the Sauteed Pork Spareribs with Pomelo Marmalade and Black Olives. This resulted in intensely sweet and syrupy ribs with a slight saltiness from the olives. Texturally, the ribs were firm, yet completely tender with a slight rebound. This was again went well with rice due to the impactful flavours.
For our one dedicated veggie dish, we had the standard Wok-Fried Pea Shoots with Garlic. This was well-executed with plenty of wok heat as evidenced by the minimal amount of moisture on the bottom of the plate. It wasn't too greasy though and there was enough garlic to be noticeable. The pea shoots were cooked through while retaining a slight crunch. For the kiddies, we got their favourite being the Stir-Fried Shrimp with Scrambled Free-Range Eggs. This wasn't as silky as I would've liked, but it wasn't overdone by any stretch of the imagination. It was still fluffy while mildly seasoned. There was a bevy of large shrimp which were buttery with a snap.
Arriving super hot and sizzling, the Sauteed Fish Head with Bean Curd Skin and Tofu Hot Pot was quite flavourful. Since it was the head and bones of the fish, there wasn't exactly a lot of meat to be had. When we got some, it was relatively flaky and moist. I loved the tofu as it was silky and the bean curd skin was appealingly chewy and soaked up the sauce. Something quite interesting was the Stir-Fried Fine Soy Sauce Noodles with Sergestid Shrimp. Covered with a boat load of dried and briny shrimp, the noodles themselves were chewy and caramelized by the wok fry. Loved the crunchy sprouts that gave some needed texture to the dish.
One dish that was a bit hit and miss was the Chinese Style Stir Fried Beef. There was nothing wrong with the sauce as it was tangy, sweet and evenly savoury (there was a bit much of it though). The problem was the beef as some pieces were tender enough with a caramelized sear while others were chewy and didn't seemed seared enough. Sporting a light and crispy tempura batter, the Soft Shell Crabs were quite good. They were decent in size, hence being hearty enough, while still not be heavy at the same time. There was enough seasoning to provide a salty and slight spice to each bite.
Our last dish was the Stewed Ox-Tail with Red Wine Hot Pot. It was also bubbling hot when it arrived and at first didn't seem very substantial. However, after digging around, there was plenty to go around and the meat was tender and moist with some chew left. Flavours were mostly sweet and even though we saw the tomatoes, there wasn't much tang to the dish. So we came here specifically for the roast goose and it certainly was a solid offering. As for the other dishes, it was a bit hit and miss, yet at the same time was decent. We thought the service was pretty good too.
The Good:
- Solid roast goose
- Decent service
The Bad:
- A bit hit and miss
You'd think that having access to the largest variety and choice of Chinese food in the world would make us happy campers right? Well, yes and no. After back-to-back-to-back etc... days of Chinese food, we were about ready for a break. Now we weren't talking about burger and fries here. Rather, we made our way out to Yardbird north of Sheung Wan MTR station. Now when I mean north, I mean up the hill and many stairs. By the time we arrived at opening, we were a sweaty mess. But it was worth it though as Yardbird is one of the hottest spots in Hong Kong, serving up some mean Yakitori.
Since we were without the kiddies (thanks to my Uncle), we could enjoy ourselves properly at Yardbird (not really a place to bring kids). After ordering some sake, we started with the Liver Mousse with milk bread and crispy shallots. The thick and dense mousse was smooth and natural-tasting. Many times, pates and mousses are seasoned to the point where we can't taste the liver, not in this case. The brightness of the onions and the crispy aromatic shallots were a nice compliment. Next up was one of their signature dishes being the Sweet Corn Tempura looking tasting and majestic. These balls of batter and corn were delicious and texturally-pleasing. Only lightly seasoned with salt and pepper, the sweet pop of corn nestled in a crispy and light batter did the heavy lifting.
Next up, we moved onto the Yakitori with a selection including the Duck Meatballs. These were beautifully lacquered and caramelized where the outside was smoky, sweet and slightly crusty. Inside, the meat was juicy, tender and mildly seasoned. The little nuggets of white onion were still a bit crunchy where it added both texture and another level of sweetness. We also got a variety of Chicken Skewers including Inner Thigh, Neck and Rib. Our favourite was the inner thigh as it was super juicy, nicely brined and tender. It was lightly charred on the outside where the flavours were impactful while the natural sweetness of the dark meat came through. The neck and rib were a bit fattier and had more of a rebound texture.
Staying with chicken (as the place is called Yardbird), we had the Chicken Meatball formed onto the skewer. This was served with a side of tare and raw egg yolk that was mixed into a dipping sauce. The chicken skewer was nicely grilled on the outside while the inside was soft, moist and spongy (in a good way). The sweetness was nicely accented by the salty and smooth yolk dip. Moving away from chicken with our last yakitori was the Pork Belly with daikon ponzu and Welsh onion. This was also caramelized with a smoky and sweet crispy exterior. The belly was fatty and also meaty at the same time where it was tender. The brightness of the onions balanced the heaviness of the belly.
Onto another signature dish, we had the Korean Fried Cauliflower coated with a spicy and sweet gochujang sauce. It barely clung onto each piece which meant that the whole dish wasn't too saucy nor wet. Hence, the coating remained somewhat crispy and didn't become gummy. Inside, the cauliflower was tender and fully-cooked. I would've liked it firmer though. Whatever the case, I loved the impactful flavours including the tartness of yuzu. Even better was the Fried Chicken with garlic and kewpie. Looking very much like chicken karaage, these large nuggets of dark meat sported completely rendered and crunchy skin. The meat itself was juicy, well-brined and tender. The side of sweet Japanese mayo was the natural compliment.
Totally covered with Japanese herbs and drizzled with a mustard vinaigrette, the Ox-Tongue was well-seared and buttery. It was tender, but still retained a rebound and chew. Due to the fat content, ox-tongue can be rather heavy. However, the brightness of the greens and the acidity from the vinaigrette helped balance the dish nicely. Our last dish was the Duck Fried Rice with shiso, myoga and onion. This was probably our least favourite items as it had very little pop. It was well-prepared though with chewy rice, plenty of duck and an interesting herbal finish. For me, it just paled in comparison to the rest of the dishes. However, the rest of the items were on point and delicious. This was a good break from Chinese food.
The Good:
- The yakitori does not disappoint
- Lively atmosphere
- Something different that Chinese food (for us)
The Bad:
- Can get pricey
- Small place, tight seating and you'll have to wait
Dim sum again??? Yah, too much of a good thing right? Since we were in Hong Kong, it is as common as finding bacon & eggs in Vancouver. Well, it really wasn't our idea this time, rather it was Viv's great-aunt's idea. Hey, when they are treating, they are allowed to make all the decisions! We ended up meeting her at Chiuchow Garden near the Sheung Wan MTR station. This was a perfect meeting place due to convenience.
We had the basics including the Ha Gau (Shrimp Dumpling) and Siu Mai (Pork & Shrimp Dumplings). Although on the smaller side, the ha gau were pretty decent featuring a medium-thick dumpling skin which was chewy and elastic. The filling consisted mostly of larger chunks of shrimp which were meaty with only a light snap. Mixed into it was bamboo shoots which were mild-tasting, but there was definitely an aftertaste. As for the siu mai, they were pretty good with bouncy pork and a noticeable amount of shrimp and shiitake. It was well-seasoned with a balanced amount of sweet and saltiness.
Although the BBQ Pork Buns didn't looked like the blistered steamed version, it still ate like one. However, there was much more bun than filling. Due to the shape of the bun, it was more on the denser side. As for the filling, it was mostly lean pork that was bathed in a sweet glaze that could've used more savouriness. We also go the Sticky Rice Buns which were not actually buns at all. Rather, they were encased with a thin wheat wrapper. This was a good thing as it meant the starchiness was kept to a minimum. Inside, the sticky rice was chewy and nutty with enough seasoning including the preserved sausage.
Normally, my son would be turned off at the thought of Spring Rolls without shrimp, but he didn't mind these ones consisting of pork only. However, I found the pork a bit mealy and dry. It was also rather mild-tasting and in need of the Worchestershire sauce on the side. I liked the outside though as it was crunchy and not greasy. We had to order the Chiu Chow Duck (due to the type of cuisine) and it was not bad. The duck was fairly tender and mild-tasting while the skin was a bit fatty. It did have a decent braising liquid which was sweet and lightly salty. I particularly enjoyed the fried tofu underneath where it soaked up the braising liquid.
Two more usual Dim Sum dishes were the Phoenix Talons (Chicken Feet) and Steamed Pork Spareribs. Garlicky and aggressively seasoned, the chicken feet were plump and featured a well-fried skin. Underneath, the cartilage was just a touch firm while the tendons were soft. I really enjoyed the spareribs as they were super garlicky and well-seasoned. Texturally, they were on point with a meaty chew while having the desired rebound. Most pieces were meaty and the rib portions. Underneath, the taro helped soak up all the flavours.
Featuring a semi-thick rice noodle, the Donut Rice Noodle Roll was okay. I found the spread of green onions to be inconsistent where one piece was inundated. The texture of the noodle was soft but a bit floury while the donut was on the denser side and not crispy. Overall, we found the Dim Sum service at Chiuchow Garden to be decent and certainly serviceable. Sure, it was chosen due to convenience, but we went away satisfied.
The Good:
- Decent eats
- Super spacious
The Bad:
- Service was okay but hard to flag down
- Expensive
Remember my previous post about finding good food in the diviest of places? Well, if you thought Sister Wah was already a strange place to find good eats, then our choice of dinner spots was even more so. Recommended by my uncle, Gi Kee is not really a restaurant at all. In fact, it is takes over the food court at the Wong Nai Chung Municipal Services Building during after hours. Cordon Bleu trained head chef Chan Chung-Fai puts out food that is beyond the plastic stools and scummy floors of the run-down food court. However, this is the setting and as such, the prices are very reasonable for fresh seafood and carefully crafted signature dishes.
We started off with a big plate of Garlic Fried Mantis Shrimp which was a real treat. These were aromatically crispy on the outside while the tail meat was still moist and springy on the inside. It was naturally sweet, briny and there was an appealing taste of the sea. This was amped by the boatload of fried garlic and peppers which added the necessary savoury umaminess. Hot on the heals of the shrimp was the Stir-Fried Clams in black bean sauce. These buttery and plump clams had a tender chew to them. They were briny and sweet which worked well with the salty and garlicky sauce that had a touch of spice.
The Garlic Fried Chicken was attractive too due to its rich deep hue as well as the mound of fried garlic on top. It ate very well with rendered crispy skin and tender lightly-brined meat. The dark meat was juicier than the white meat, but it wasn't too dry. The plethora of garlic meant that the umaminess was kicked up a notch. My favourite dish of the meal was the Steamed Razor Clams with garlic and vermicelli. These were buttery and plump with a firm rebound. They were naturally sweet and briny with the benefit of another mound of garlic.
For our vegetables, we had the Red Fermented Tofu Buddha's Feast sporting vermicelli, eggplant, baby corn, bean curd skin, bak choy and mushroom. I found the veggies on the softer side including the vermicelli. Flavours were sweet and mild where I thought the amount of fermented tofu was too conservative. I was a bit apprehensive of the Salad Spareribs as I'm not a huge fan of anything mayo with my meat. Well, this wasn't any different, but at the very least, the pork ribs were tender and the sauce was slightly sweet.
Lastly, we had the Baked Oysters with onions and peppers. I found the oysters to be really large, plump and briny. The starch coating got a bit gummy from the moisture during baking, so that wasn't appealing. In terms of flavour, it was rather mild with only some savoury elements and some pepper. Again, for the kiddies, we got them both a fried rice and some Yee Mein. There was not much to say about the rice, but the yee mein was pretty average since it was rather wet. It did taste okay though as the seasoning hit the right balance between salty and sweet. For a place that is located where it is, Gi Kee offers up some pretty good eats and supremely fresh seafood. If you can make it out to Happy Valley, it is certainly worth a try.
The Good:
- A good selection of live seafood
- Pretty solid eats
- It's got that secret divy location thing
The Bad:
- Not the most glamorous dining arrangements
- Don't expect a lot of service
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Okay, so far we've had 2 Dim Sum meals at one Michelin-Star rated establishments. I'm not sure if that means a whole lot because the food was pretty decent, but not something I'd be dying to go back to. However, let's see what a 3 Michelin-Star restaurant might yield. That would be T'ang Court in the Langham Hotel located in Tsim Sha Tsui. We met up with Science Guy and his wife (coincidence that he was in HK at the same time) for lunch. Even from our initial interaction with the reception, it was pretty clear why they earned 3 Michelin-Stars - the service was impeccable.
After we were seated in the upscale, yet understated dining room, the hyper-attentive and unpretentious service began and didn't end until we left. We decided to all order the Set Lunch which included 6 courses and a choice of fresh fruit juice. Honestly, for $330HKD per person, this was not expensive with all things considered. We began with one steamer each of the Ha Gau and Siu Mai. Featuring a thin and chewy dumpling skin that was slightly elastic, the ha gau was definitely carefully constructed. Inside, there was just enough pork fat to create a buttery texture while keeping things moist. The snap from the sweet shrimp was delicate and the bamboo shoots didn't interfere with any pungency. Their take on siu mai included some dried minced sole in addition to the usual pork, shrimp and shiitake. I felt the texture of the dumpling was spot on with a buttery bounciness. Flavours were subtle and not reliant on salt.
Our last Dim Sum item included in the set lunch was the Golden Fried Shrimp, Preserved Egg and Young Ginger Rolls. These were lightly crispy with a firm sesame crunch on the one side. Inside, the shrimp were sweet and moist with a meaty snap. The pungency of the preserved egg was subtle while the pickled ginger definitely dominated the flavour profile. I would've preferred less of it despite the fact I'm a huge fan of pickled ginger by itself. Arriving on individual plates, we were served the Poached Sliced Conch atop celery and bean sprouts finished off with chili soy sauce. Emulating the texture of geoduck, the conch was firm, yet tender with an appealing bounce texture. It was naturally sweet and lightly accented by the soy. I enjoyed the veggies underneath as they were barely kissed by the hot wok which meant they were crisp and vibrant.
With our next course, we were presented with the Double-Boiled Japanese Cepe Mushrooms with bamboo pith and mixed fungus soup. The clean and clear consomme was sweet, woodsy and full-of-depth while still being light and warming. It was obvious that they extracted as much flavour from the mushrooms as possible. The mushrooms themselves were buttery and tender while the bamboo pith added a light crunch. Impressively large, the Sauteed Prawns with gai lan were akin to mini-lobster tails as their texture was firm, meaty and robust. There was still a sweet snap to be had as well as the usual shrimp aroma. It wasn't aggressively seasoned, so the natural flavours were not obscured.
Ending with some carbs, we were served the Braised E-Fu Noodles with conpoy. Delicate and buttery with a light rebound, the noodles were as perfect as one could expect. There was some complex flavours here other than the usual dark soy and sesame oil. The dried scallops added an intense briny sweetness as well as a chewiness to the dish. I particularly enjoyed how the noodles were moist without being wet or overly greasy. For dessert, we had the Egg Whites and Almond Milk Soup which was a light way of finishing up. It was only lightly sweet with little nuggets of tender egg white.
For the kiddies, we ordered a la carte Dim Sum including the Stir-Fried Rice Flour Rolls with sliced pork and soy sauce. This featured soft rice noodle rolls that were still slightly elastic and completely coated with a sweet soy. The flavours were caramelized including the tender slices of pork. Once again, they were able to barely cook through the bean sprouts which meant there was a vibrant crunch to the dish. As per usual, they also had the Steamed BBQ Pork Buns which were fluffy and light. Inside, the filling was lean and meaty with a good balance between sweet and savoury.
Even though it wasn't very traditional, the Golden Fried Spring Rolls with shrimp, sea whelk, cheese and Portuguese Sauce was to my son's liking. They were served hot, crunchy and not oily at all. Inside, the shrimp exhibited a meaty snap while the cheese was definitely there with a gooey texture. We found the Portuguese sauce to be creamy yet mild, which was worked for him. Lastly, they also had the Golden-Fried Taro Puffs with diced duck, pork and black mushrooms. These were lightly crispy and airy with only a thin layer of taro. Inside, the meat was tender and lightly seasoned. In the end, the food was really good and the service was even better. If you are willing to spend the money, T'ang Court does live up to its 3-star rating.
