Friday, November 13, 2015

Fish burgers, now Fish Dog!

Who said sausages had to be beef, pork or chicken?
At ICONIC H, they have this sausage made of SALMON!

I tried two starting with a plain one so that I could taste the sausage properly.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Salmon dog with mustard:


This was just the salmon sausage with mustard.

The mustard and salmon tasted great together and the fish sausage was really interesting because there was mashed fish in it and the sausage casing was made of a vegetarian casing.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Salmon Addiction hotdog:

The Salmon Addiction hotdog is a Salmon sausage topped with Mentaiko Egg and Mayo.

The egg was beautifully done, it was almost like a liquid omelette which acted like a sauce for the hotdog.
Both were delicious so it is hard to say which one I liked more.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Apple drink:

The fizzy apple tasted natrual just like appletiser which is not too sweet.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
◎ⓢⓤⓟⓔⓡⓢⓤⓟⓔⓡⓖⓘⓡⓛ◎
ICONIC H:
https://www.facebook.com/ICONIC.H/
Shop 106A, Whampoa Building C Block, 97 Baker Street Hung Hom Hong Kong

Wednesday, November 11, 2015

[McDonalds] Alpine Burger 2015

The Alpine delight has grilled mushrooms, Swiss cheese, American cheddar cheese (Processed cheese) and garlic aioli sauce.




The pairing of sauce was weird and didn’t match because I found the garlic aioli sauce too creamy which overpowered the fragrant mushrooms.
I didn't like the processed cheese but the other slice of Swiss cheese was good.

I know some people would probably have removed that slice of mushroom but this is what it looks like in reality so there is no point changing it to make it look like a perfect product shot.

Although it costs more, I would rather create my own burger with the #‎createyourtaste‬ option to choose mushrooms and 3 slices of cheddar cheese and a different sauce.




The staff at this branch do not welcome people to take pictures of the food and environment.

Croissants with molten fillings

There used to be this famous croissanterie which sold filled croissants called Le Salon Restaurant et Croissanterie.
Compared with Urban bakery, you either liked Le Salon or Urban bakery.
For me, I liked Le Salon because it was less buttery but Hong Kongers for some weird reason like Urban bakery because they like that sick buttery taste.
Anyway, I was on my way to the MTR when I saw this bright shop with posters of croissants filled with a green molten filling 流心, the new hype in Hong Kong.


I wasn't keen at first because I thought they were going to be localized sickly croissants but anyway went in and they had Spinach Quiche which gives you reassurance that it is not that Chinese.



Unfortunately, the green pistachio filled croissant was sold out but they still had the hazelnut so I got that.

The croissant was really impressive because it was not that buttery or oily and when I ate it, the taste was amazing, the hazelnut paste was decent, it was made of real grounded hazelnuts and there was quite a fair amount of grounded hazelnuts in it.




The hazelnut filling tasted really natural as well and it was not even creamy which was fantastic.
I am so glad I stumbled upon this bakery because the standard is a bit like La salon Restaurant et Croissanterie but they have caught the molten filling hype and called them 流心牛油酥.
Can't wait to try the pistachio one next time!

Monday, November 09, 2015

[Casa Lisboa Portuguese Restaurant & Bar] Goose barnacles delight

Having been impressed on the first visit, I knew the food was going to be good again.

The stars of the show were goose barnacles, which are prized and rare. I know you can get them in Hong Kong once in a blue moon but Chinese restaurants probably don’t clean them as thoroughly as they should.

We first started off with this new seafood platter with seafood flown from Portugal followed by other Portuguese dishes.
+++++++++++++++
Portuguese seafood Platter:
The seafood platter comes with a bottle of wine for $1980 that is sufficient for four people.

There were:
Portuguese Small tiger shrimps
Portuguese White shrimps
Portuguese Giant red prawns
Portuguese scampi
Portuguese spider crabs
Portuguese goose barnacles

It was really good because I liked all of them especially the small tiger shrimps, Griant red prawns and the goose barnacles, but personally I would prefer them without the seasoning because they are fresh and the seasoning was a bit too overpowering.

The goose barnacles look weird like dog paws and armadillo feet.

I didn't know how to eat them at first but you peel off the layer above the shell and bite the long tubular bit off.

Basically I loved them because they taste like sweet blood cockles without the metallic taste and they are clean since 100% of the flesh is encased inside that armadillo skin membrane so there is no sand and you are less likely to get food poisoning like you do from cockles.






+++++++++++++++
Stuffed portobello mushroom with spinach and bechamel:
Next we had the portobello mushroom which was juicy stuffed with creamy spinach.

+++++++++++++++

Mixed vegetable tempura with mustard sauce:


I thought it was weird there was Japanese tempura on the menu but the Chef said it was Portuguese.
Anyway, being curious I also googled it and it really is Portuguese.
It was crispy thin slices of Carrot, aubergine and zucchini which were indeed good in simple batter.
+++++++++++++++

sauteed baby squids in casa liboa style:


The baby squids were quite nice because you can taste the freshness but they are slightly spicy which makes them appetizing.
+++++++++++++++
Pan-seared red mullet fillet with shrimp and clam rice:
I love rice and each grain of rice was tasty because it has absorbed the sauce which gives it a nice savory taste.

+++++++++++++++

Baked salted bacalhau with corn crumble and spinach and rustic potatoes:
It looked like an apple crumble so you can think of it as a fish crumble with potato chunks at the bottom topped with delicious chunks of salted bacalhau that are firm but flakey.

 
+++++++++++++++
Lamb rack with herbs and rustic potatoes:
I was quite full so I didn't really try.

+++++++++++++++

Pineapple carpaccio Madeira way with lemon sorbet:
For dessert we had pineapple carpaccio which was refreshingly paired with tart sorbet.

+++++++++++++++

Chocolate and vanilla slice:



This was a nice dessert, i liked the chocolate fondant on top and the vanilla filling in the middle.
+++++++++++++++
[Casa Lisboa Portuguese Restaurant & Bar ]
2/F, Parekh House, 63 Wyndham Street, Central

Sunday, November 08, 2015

[Joy Luck House, Lok Fu] Chinese cuisine again

Chinese cuisine again and it is a traditional Chinese thing to rinse the cutlery in hot water because the restaurants give you dirty cutlery.
In this case, the spoon was dirty with bits stuck on it.
The beef was really salty and oily and the only thing I liked was the Chinese terrine.




[Hak Ka Hut ] Cantonese style Hakka cuisine

Chinese cuisine again and it is a traditional Chinese habit to rinse the cutlery and bowls in hot water because the restaurants give you dirty cutlery. Had the set dinner which is a con because they have really weird stuff like fried cuttlefish fishballs which they just buy and fry!
The sharks fin soup was a bit weird with strange pieces of white worms which were shredded pieces of pork that have been marinated in flour.
I liked the platter because of the tofu but it was a bit sweet and the rice was weird because it had sweetcorn in it as well.
Customer service was not that good and they were understaffed.


[Heritage Tea House] Chinese tea in poho

Discovered this teahouse the other day while I was looking for lunch.
The Heritage Teahouse is the same one as Shek Kip Mei serving a variety of teas that cost around $40 with no service charge which is pretty good.

I chose the Monkey picked Iron Buddha which had a grassy taste but it didn't seem to taste strong enough.

The tea came with nuts and dried fruits.

I will definitely come back again for tea.

[Heritage Tea House]
G/F, 4 Tai Ping Shan Street, Sheung Wan
上環太平山街4號地下
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