January | 2013 | CurryPuffy's Xanga Site

Month: January 2013

Family Dinner – Peking Garden (北京樓) is the place to be each time when we meet up with our relatives. Another member of the well-known Maxim’s Group of restaurants, Peking Garden specializes in Peking and northern Chinese dishes. We always arrive early enough for the nightly presentation of handmade noodles. Tonight, we dined at this one located in the Landmark Shopping Mall in Central. There’s another branch located in Tsim Tsa Tsui, in the Star House right in front of the Star Ferry, with harbor views.

Red table cover, I like the brass napkin holder…..

First courses, appetizers; pardon my little cousin, he’s occupied with his game pad…..

Vegetable rolls in soy bean wrap…..

(Clockwise from top left) Vegetable rolls, Spare ribs in sweet sauce, Peking ham, Cucumbers with sesame sauce…..

Filing up the sesame pockets with Minced pork…..

The finished product…..

Consommé with bits of lean pork, goji berries, sea whelk, abalone, fish bladder…..

Their popular dish, Peking duck…..

Peking duck slices…..

Rice paper wrap, duck slices, onions; ready to go…..

Finishing up the meal with Chinese donut with sugar sprinkles…..

Small dosage of Red bean paste inside…..

A very short video of chef making “hand pulled noodles”…..

We have been coming to this restaurant frequently because of their consistent food quality, good service and convenient location. Somehow, I see more and more foreign tourists through the years, maybe they like to watch the “show” the restaurant put on each night, plus the elaborate presentation of some of their dishes. The kids love it for sure!

Peking Garden | Shop B1, 1/F, Alexandra House, 16-20 Chater Road, Central | (852) 2526 6456 | http://www.maxims.com.hk/
2:02 pm

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Lunching in HKG – Mom frequently treats me and my brother for a nice lunch. This time around the place of choice will be Lung King Heen (View of the Dragon 龍景軒). This is a top rated Michelin restaurant, with 3 stars (Fourth year in a row), making this somewhat like the French Laundry of Hong Kong. Lung King Heen is located on the fourth floor of the posh Four Seasons Hotel on Hong Kong Island, and connected to the ultra high end International Finance Center – IFC shopping complex. Back in 2009 , we booked a table for lunch here. We returned for lunch in 2010 , and also in December 2011 as well. Lung King Heen was properly decked out with silver-leaf ceilings, glossy dark wood floors, immaculately-pressed linens and elaborate floral arrangements. Coupled with magnificent views of the sprawling skyline, it certainly looked the part. The staff were also appropriately knowledgeable and friendly (even more so when it transpired that I spoke Cantonese), although the noticeable push of the higher ticket items when ordering did irk a little. The food here is all about contemporary Cantonese classics, without frills, just executed really really well. Helmed by Executive Chef Chan Yan Tak, the first Chinese chef to receive three Michelin stars, the dishes on Lung King Heen’s intricately designed menu give traditional Chinese dishes a big nudge forward.

The interior, modern and spacious, with a large window overlooking the Hong Kong harbour makes a great setting for a wonderful meal…..

Interesting floral arrangements…..

Tea pot comes with a mini-warmer, very thoughtful…..

I like the napkin holder…..

The dim sum menu…..

Steamed dumplings with vegetables…..

Steamed rice rolls with lobster in sweet bean n’ soy sauce…..

Baked BBQ pork buns with pine nuts…..

An inside peek of the BBQ pork bun…..

Baked whole abalone puff with diced chicken, the puff was buttery, warm and light, and the small abalone on top was packed with flavours and had an attractively chewy texture. The dim sum was then glazed in a sweet, light sauce…..

Deep fried frog legs…..

the frog legs are garnished with fried anchovies……

Steamed Shanghainese pork dumplings with scallops, Lung King Heen is rather famous for their Steamed Shanghainese Pork Dumplings with Scallops – not for the actual dumpling itself, but for the adorable little rack which the pork dumpling is held in. The wrapper was thin and smooth (note for my non-Chinese friends: wrappers for Shanghainese pork dumplings are meant to be thin, whereas wrappers for other types of dumplings, such as Cantonese shrimp dumplings, can be thicker), and the pork and scallops inside the dumplings were smooth and flavourful. The inventive spark of this dumpling was in the addition of scallops – scallops will not be found in traditional Shanghainese dumplings.

Mini greens in vegetable consommé…..

Shanghainese style spare ribs with egg noodles…..

Steamed Rice wrapped in lotus leaf…..

Petite-fours after the meal, sesame puffs and coffee pudding…..

It was a delicious and satisfying dim sum luncheon, with splendid food, warm, attentive staff and a magnificent sea view, Lung King Heen is simply a notch above other Chinese restaurants in Hong Kong. I sure hope to visit this place again soon!

Lung King Heen | Podium 4, Four Seasons Hotel Hong Kong, 8 Finance Street, Central | 3196 8880 |

After lunch, we stopped by Petite Amanda Patisserie, which is tucked away in a corner in between the Apple Store and Starbucks. To be honest, it looks more like a counter than a pastry shop and is directly opposite to 2 lifts which is a little weird. Petite Amanda does have seating but it looks like the mall manager has just given them some dead space within the mall rather than a dedicated enclosure. I suppose that’s the sacrifice one has to make to get the top-notch location of IFC.

Petite Amanda is owned by ex-model Amanda Strang. Amanda is half French half Chinese and as far as I know, in 2005, she put a hold on her modeling career and jetted back to Paris to enroll at the famed Le Cordon Bleu culinary arts school. She did her first internship at Caprice with chef Ludovic Douteau (now executive pastry chef at The Peninsula). After Caprice, she interned at renowned pastry house Ladurée. And after Ladurée, she travelled to the boutique shop of Jacques Genin. It was at Genin’s where she learned the fundamentals of running one’s own pastry business. So, around Summer in 2011, Armanda S. started the Petite Amanda Patisserie…..

Amarina (lower left), pistachio mousse and cherry jelly, with a mini cherry macaron on top. Mont Blanc (lower right), chestnut jelly and vanilla mousse…..

Mango tart (right) with sweet mango slices over a crispy tart filled with creamy custard, Delice aux Framboises (left), white chocolate mousse underneath a raspberry coat…..

Overall, I find the food quality decent, with room for improvement in flavor matching – I noticed the chef likes to use light, refreshing flavors, with too much gelatin in the mousse. One notable point is that Amanda did graduate from le Cordon Bleu superieure in 3rd place. Other chefs in Hong Kong had also mentioned that Amanda worked very hard during her internship at Caprice (there is no secret in this industry, I guess!), which is something worth-respecting when many other celebrities treat culinary school as a pastime rather than a real education.

Petite Amanda | Shop 2096, Podium Level 2, IFC Mall, 1 Harbour View Street, Central | http://www.petiteamanda.com/

回去走走熟悉的路…
呼吸屬於自己的空氣…
走走自己一起長大的海邊…

Lei Yue Mun 鯉魚門- During the first couple of days I arrived in Hong Kong, Alice and I went for a quick lunch across the harbour at Lei Yue Mun. A little introduction about this place – Lei Yue Mun is the eastern gate into the Victoria Harbour, hence it serves an important trade route in and out of the South China Sea. By definition the “Lei Yue Mun” area covers both the Hong Kong Island side, with its strategic vantage point for military purposes (hence that’s where you’ll find the Hong Kong Coastal Defence Museum) and Kowloon side, with its bustling seafood market where Hong Kong-ers traded their catch of the day for ages.

The unmistakable arch, where the Lei Yue Mun village begins…..

Broadwalk along the cove…..

The water front, it does felt like as if you have stepped back in time, the rustic, unhurried lifestyle of the old Hong Kong…..

Perhaps it was midday when we visited during winter; the many fishing boats weren’t busy and the few fishermen we saw were tending broken nets and washing their vessels. It was all quaint, which is kind of hard to believe since it is situated well within reach by the MTR network…..

These old buildings on the right, connected by a maze of alleyways, which amazingly, won’t get you hopelessly lost…..

Living up to its name as the trading post for seafood in Hong Kong, the covered alleyways of Lei Yue Mun was crammed with all manners of seafood shops; selling all sorts of seafood. The variety was mind-boggling, even for a seafood lover like yours truly. It almost felt like being in an aquarium…..

Apart from the endless seafood stalls, there were also stalls selling nuts (cashew, walnuts, peanuts), floss meat and precious stones. Our restaurant is here. The custom at Lei Yue Mun was this; you pick and pay for the seafood of your choice at one of the many stalls before bringing it to a restaurant. The chef, then, will cook your seafood the way you like it, charging you on a per head basis plus drinks and service charge…..

Upstairs is more airy and bright…..

First course – Steamed scallops with green onions, red pepper and glass noodles…..

Black bean paste steamed “tube scallops”…..

Salt n’ pepper shrimp…..

Spicy peppered giant “mantis shrimp”…..

Lettuce in oyster sauce…..

Steamed garoupa in sweet soy sauce…..

Mini-abalone…..

So meaty and kinda cute……

Ending the luncheon with Fried sticky rice……

One last gaze at Lei Yue Mun, on the left with newer residential towers, and on the right side with the quaint fishing village; what a stark contrast……

To the ferry pier back to Hong Kong side…..

Taking a look back, Lei Yue Mun on the rightside back drop…..

Victoria Harbour looking westerly. The short trip towards Sai Wan Ho pier on Hong Kong side took at most five minutes, before you disembark right into the midst of East SoHo with its upscale restaurants. Back into modern day Hong Kong…..

That’s Hong Kong, where the old meets the new in a fusion of east meets the west. Lei Yue Mun as a whole was a good outing, especially because it was so conveniently accessible for a short hop!

Xangans Hong Kong Eats- After Tim Ho Won dim sum brunch (and then seeing Chris off at the metro station), me + my brother + @rudyhou headed up to the top floor of IFC Mall where the Agnes b Cafe is located, we had a mini dessert break with latté and pastry…..

A trio of pastries…..

Fruity flavor with a hint of lemon…..

Chocolate crust, pistachio cake filling…..

Afterwards, we stopped by Tasty Congee & Noodle Wonton Shop for a small snack. This popular eatery was awarded “Bib Gourmand” distinction in the Michelin Guide……

The interior was nicely decorated…..

Their delicious wonton, perfectly sized, immersed in a bowl of clear broth…..

Seafood congee, with slices of fresh fish, squid, dried fish skin, peanuts…..

Fish head congee, surprisingly very tasty…..

Stir fried Chinese broccoli…..

Later, we joined up with other Xangans for afternoon tea at 1881 Heritage, which is a former Marine Police Headquarters Compound and is now redeveloped into a hotel and retail complex.

The menu…..

We ordered three Afternoon Tea Sets…..

The Sweets Plate is quite savory, with a decent sample of desserts…..

On another night, we had another Xangan dinner at The Pawn. Also, please check out @christao408 for his entry. The Pawn is an English gastropub, with the restaurant and bar located on the upper floors, and the only way up to the pub upstairs is through a small lift or a little doorway and up some narrow stairs. The building was built in the 1920s and used to be a pawn shop for years. It is one of the few existing old buildings in the Wanchai district. Its location on Johnston Road which at one point was very near the coastline and there have been a series of land reclamation schemes through the years which have meant the coast has moved away significantly from this spot now.

From the Headchef,”I insist on the freshest greens and seasonal fruit. Around 80% of the produce we use is organic, with free-range poultry, sustainable fish and Grade-A meat & game. British cooking has moved with the times and can be just as refined as that of France or Italy.”

A glimpse of the inside from our balcony table…..

Bread plate/board…..

Starter – Organic beets, with ricotta cheese, sliced pear, pistachio, sunflower seeds, dandelion leaves…..

Starter – Roast chicken risotto, thyme & sage crumble, quail egg & sweet onion…..

Carved at the table to share – Naturally reared Cedar River sirloin with sage slow-roasted onions / duck fat roasted potatoes, gravy, cauliflower & Montgomery cheddar bake, Yorkshire puddings…..

Hanger steak, smoked onion mash, baby gem, peppercorn sauce, roasted bone marrow…..

Roast whole young chicken with smoked garlic & marjoram…..

Large serving of Roast chicken risotto, thyme & sage crumble, quail egg & sweet onion…..

My plate with cheddar bake in halves & gravy, delicious…..

Dessert – Eton Mess – toasted meringue, raspberry sorbet, clotted cream & Thai basil…..

Chocolate Fudge Pudding – malt chocolate sorbet, toasted marshmallow…..

Treacle Tart, with blood orange jelly…..

Melon & Strawberry – watermelon, white chocolate, strawberry sorbet & granola…..

View of the tram track and nearby buildings from our table…..

A very sumptuous dinner indeed and definitely one of my rare chances of trying English cuisine. Overall, The Pawn is sure worth a second try on my future visits to Hong Kong. As with the Xangan meals we had in the past few days, it had been a very full and filling experience, I hope we could do it again soon!

Photobucket - Video and Image Hosting HAPPY 2013!!!!

YAY!! I had the honor of joining the Xanga gang for morning dim sum at Tim Ho Won (添好運), which is a Michelin One-Star restaurant.

This Tim Ho Won is a relatively new branch located at Central District, Hong Kong MTR Station. There are three other locations – Mongkok, Sham Shui Po and North Point. I had been to the Mongkok and Sham Sui Po locations, which were covered in 2009 and 2010 . (Please click on the year to read my entries). The restaurant is well known for the freshly made delicious dim sum dishes and reasonable pricing. Thus becoming the CHEAPEST Michelin starred restaurant of the world! Compared with other Michelin-ranked restaurants where a meal can cost more than $400, Tim Ho Won is an excellent value.

This location in the Central District MTR Station is very convenient for travelers with a craving for dim sum, before boarding for the airport train. The restaurant opens at 9am, fortunately, @Christao408 was the first in line at around 8.30am. Thanks for securing a precious spot for us at such an early hour!

Caught a glimpse of the dim sum chefs preparing the yummy dishes…..

Not to worry, there’s an English menu also…..

Chris testing one of Rudy’s fountain pens…..

Thanks @Rudyhou for allowing us to write free style with your fountain pen…..

First dish, stewed chicken feet in abalone sauce, kind of dry to the taste…..

Steamed rice with chicken + Chinese sausages two-way…..

Diced shrimp + vegetables, wrapped in crispy tofu skin…..

Baked BBQ pork in crispy buns…..

Delicious BBQ pork filling…..

Steamed starchy rice rolls with pork liver and sweet soy sauce…..

Steamed Chiu Chau dumplings with vegetables and shrimp…..

Shiu Mai, with diced mushroom, pork + shrimp…..

Dessert, jello with Osmanthus pedals and gouqi berries…..

Dessert, red beans in starchy rolls, with coconut shavings…..

Close up…..

(To my right) we are busy trying to keep pace with the dishes piling up on our table…..

(To my left) so much food…..

Panorama view……

There were no less than fifty customers waiting outside when we finished our meal…..

After a full meal, we took a brisk walk seeing Chris off to catch the airport train…..

Eat up! Chow down! It was another enjoyable and savory meal with the Xanga guys, and I hope there would be more like this in the not too distant future!

Tim Ho Won | Shop 12A, Level 1, Hong Kong Station, Central | 2332 3078