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Showing posts with label Chinese Food. Show all posts
Showing posts with label Chinese Food. Show all posts

Thursday, August 7, 2014

Bites: Yum Cha @ Fortune Five Dim Sum, Northbridge

A sudden Yum Cha craving hit my sister over the weekends and when Monday struck, YH and I was at her office doorstep to get her a quick fix.  As per usual we went to our usual spot on James Street.  But if you have not noticed, Dragon Seafood has now become Fortune Five Dim Sum.  Thankfully, the dim sum here is now better than ever whilst the prices have stayed stagnant.   11.50pm and a full house filled with the Asian oldies and their counterparts was a clear testament to my statement.

First up were vegetables stuffed with fish paste and covered in a sticky black bean sauce.  Simply yummy!  The waitress claims it is a dish from HK but whilst in Malaysia, my mom does it with her eyes closed.  Confusion ~.~!
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In the background is the bean curd roll and the prawn with coriander dumpling.  Not sure whether island life has made me desperate for Chinese food but the dim sum here tasted really good that day.

Another staple I ordered was the Siu Mai which was a little porky to YH, but for me it was a meaty little bugger.  I like my Siu Mai to be a little porky but not smelly if you get what I mean.  This hits my sweet spot.  Naturally, I had half the steamer as my sister does not really enjoy Siu Mai too.
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YH’s ordered Salt Pepper Squid Legs which is his usual order.  I found the seasoning a little under but where Fortune Five does well is in ensuring that every piece of tentacle is coated nicely and cooked to perfection.  One too many times have I dined at Dragon Palace, Golden Century, Dim Sum Cafe, and other places that served me half-assed tentacles which were either only partially battered, or came out disgustingly oily.   
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Last but not least were the egg tarts.  Who can walk away from a dim sum meal without a serve of these lovely tarts.  My dad would certainly have to give that person a lecture.  The tarts in Fortune Five comes in a serve of 3.  Crispy on the first bite, the custard was to my liking.  Firm enough with the right sweetness.  It could be eggier though.  I love my egg tarts after all :)!
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Me bringing out the camera today was a little bit of a mistake.  For some odd reason I thought we were going to a new pasta place.  Thankfully it was of great use.   Fortune Five now has an appearance on this little blog of mine ;)!  Food at this new Yum Cha place has really got me wanting to come back.  The quality is there and the price is right.  I have not had the whole menu but from the food we ordered that day, Fortune Five Dim Sum really did well.  This is probably the best Yum Cha place in the Perth CBD area.  However, as I have mentioned in my previous Yum Cha posts, the quality of dim sum in Perth can be inconsistent, so if Fortune Five keeps up their good work, queues will definitely be out of the door!

WenY


Fortune Five on Urbanspoon

Monday, August 4, 2014

NYC Trip: The End

If someone asks you how big is New York City? Just say “Too big,”.  It really is.  Over a week, I ate my way through the big Apple and found many places irresistibly yummy! Despite a sore foot, I merely covered an area in Manhattan that spans from the Upper East till Downtown.

Although I could never really finish the city, I think I did pretty well food wise and here is an almost complete list of places where I dined sorted into 2 price categories.

NYC Essentials (<$20)

An iconic burger places with occasional collaborations with top chefs that is neither too commercialised to be a joint nor too unique to be a one-off boutique burger place.  But if you are having one of those “days”, what better than a shack burger paired with fries and a happy ending of peanut butter shake.  Happy days!

Start the meal with a basic Gyoza before calling a main of Hakata Style ramen.  Black garlicky oil on an already amazing porky broth?  Damn it was heaven without the line.  

If Hide Chan was North Pole, then Totto Ramen would be the South Pole.  Different from start to end, the only thing similar between the two is its owner.  At Totto Ramen, enjoy a Chicken Paiten Ramen so amazing it makes one dreams of it at night.  This is a legit pork alternative.  Beware, queues are long.

With popular places like Junior’s in the area, it is easy to overlook this relatively unknown diner.  Yet this might be your best bet for quality breakfast pancakes.  Crispy, fluffy and cooked through with perfection, it was all too hard to ignore.

Being the first does not necessarily makes you the best.  But the best itself could not be anymore subjective.  Old school fit up in this humble little eatery maintains its olden day charm.  Come in solo or with the brood, Nom Wah has got you covered.  When you crawl out of the bed during winter, know that piping hot dim sum is not too far away.

I had one shot to get a taste of New York Pizza into my busy schedule.  Thankfully, a slice at ABP did not disappoint.  With the Artichoke slice spanning across two plates topped with their famous cream base sauce, stringy cheese and caramelised artichokes,  this might be NYC’s best value bite yet at just $4.50 a slice. 

An aluminium wrapped takeaway box with a Middle-Eastern scent is the biggest giveaway that someone is holding a box of faithful mixed platter and rice from the infamous Halal Guys.  From street culture to fast-food joint, the Halal Guys are set to dominate.  Cult descriptions of nuclear red rice topped with pieces of meat and lashing of white sauce is just the beginning of a happy end to the night.  Operating till 4am, now Twilight has no reason to exist. 

Chelsea Market (Chelsea)
So much to eat, so little space to put it in.  Here you can enjoy soup, fresh seafood, independent farmers’ produce, Mexican, Korean, pastries or simply just have a stroll.  From clothing shopping to a filling in a hungry stomach, I love this place.  Located indoors for your convenience too.  After the market, head to the Highline Park just outside Chelsea Market for a mile of enjoyable walk to aid digestion.  It is heaven on rails.

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If fine dining has always been a part of your priority undertakings to understand the culture a city was built upon, these finer establishments might be the thing you are looking for.  NYC is a city of swag, so common delights can become fancy and clearly so when acknowledged by the headmasters at the Michelin corp.


Fine Dining at NYC
Classy,  sleek and inspiring.  This Jean Georges spinoff has more finesse in its fried chicken than a French bistro does with its Foie Gras. Its seasonal menu takes simple life pleasures and make it into something special.  The courteous service makes dining here a bliss.

Why is this fine dining?  This is because a $30 burger including tip ands tax is pretty damn fine!  But after 26 years of my life, this 1 Michelin star eatery has delivered what I call the “IT” burger.  With a claim like that, many people will have high expectations I know.  But as mentioned, the thick spread of Roquefort cheese on the brioche bun with a juicy patty shows that the Spotted Pig means business.  But that is IF you enjoy the Spotted Pig's take on the classic cheese burger.

The full tasting menu brought my bill beyond the $50 mark.  But a bread course, 4 seafood courses, a seasonal dessert and petit fours make this a bargain.  Sit down and let the jumbo scallops, sensational pastas, lobsters, crabs and briny sea urchins make their appearance as part of a seafood orchestra by Marea.  Top level service makes progressive dining here a seamless experience.
Another Michelin rated restaurant.  If a sushi master pressing sushi is artsy, prepared to be wow-ed by these handy skewer chefs.  Head to tail movement at its finest, see Chef Atsushi Kono coordinate the delicious transformation of the pedestrian chicken protein into something amazing.

One surprise after the other, the Gramercy Tavern is like a roller coaster ride in your mouth.  High and lows in this Modern American X Asian fusion delivers the best bang for your buck of the lot.  Ranked 1 star by the Michelin guide, the inventive savoury menu will keep your buds craving for more.  But when it comes to a sweet ending, good or bad really comes at the toss of a coin.  However, at $60 plus service charges, the tavern is a lunch time gem.

The Japanese culture is big in the States and Sushi Azabu the front runner for no-nonsense sushi exclusivity without the overwhelming price tag of the more mainstream establishments.  Do not expect California rolls or heavy lashings of pretentious Kewpie to make their mark.  Instead, Shim prepares sashimi prawns, tuna, sea urchins and other fresh offerings served on divine sushi rice.

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Food business in NYC is big business.  NYC residents are fussy and no trend is always there to stay when you are at the top of the class.  Evolution counts for survival.  Thankfully, with a superbly variable price tag, there is something for everyone.  Whether it is Asian or Western, Chinese or Japanese, Italian or American, be prepared to eat.  But prices in the big Apple can quickly add up especially if you do not watch the cheque due to taxes and tips which usually bumps the bill up by a minimum of 25%.  So, do tell me what you think if you hit the big Apple and try out the food I had.  Note that all opinions here are a from a hungry traveller's perspective which is one that is open and receptive.  If you come here acting all big headed with a mindset from home, it is likely that you will have different views.

WenY

Wednesday, July 23, 2014

NYC: Nom Wah Dim Sum @ Doyer Street, Chinatown

Having spent over a month without a kick ass Asian bite saw my cravings for good Chinese peak when I was in Manhattan. After a few quick reads over the net, I quickly planned a short eating trail through Chinatown. Once done, I got on the tube and was there in a matter of minutes. First up was a random Chinese place a minute or two from the Canal Street Station. I believe it was New Wing Wah Bakery. Not expensive at all to my surprise. Including tax it was around 90 cents. In saying that, all it took was 2 mouths full to finish. Now wonder the aunty at the counter said in a familiar Asian accent “Only 1 enough?!”. It clearly was not enough to fill a hungry tummy.
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3 streets down and I was at Tai Pan Bakery on Canal Street. The egg tart at Tai Pan was bright yellow (pic above) showing how eggy the custard was. In terms of taste, it was not too sweet and had a nice custard that is not too runny/firm. It wobbles just the way it should too. But I definitely did not find it significantly better than the one I had earlier at New Wing Wah. Both of them sported an equally amazing crusty. Love how short and buttery they both were. But because the one I had at Tai Pan was fresh out of the oven, the warmth made more pleasurable to savour compared to the other. The milk tea at Tai Pan bakery is terrible though. Too diluted! 


If you have read a post of me at an old lane way stall serving great packed Nasi Lemak back in Penang or my post at Mido Cafe, Hong Kong, you would know how I am a bit of a sucker for shops with a long history. Here in Chinatown, no one knows DimSum better than Nom Wah Tea Parlour. Handed down from one generation to the other, this was the first restaurant in Manhattan to offer Dim Sum. Modernised by the current owner, this place still proudly displays its dated past. Stained signboard, mosaic tiles and other furnitures from the past was a clear statement of its age. 
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But despite my fondness of “all things old", it was not the main reason I was here. Nom Wah Tea Parlour understands the dilemma of the solo eater during a social meal like Yum Cha where sharing is a must. Hence, it offers a steamed or deep fried sampler which allows solo diners to enjoy all the perks of Yum Cha without having to bring the whole brood to town. 
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First up was my steamed sampler.
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Great assortment of little dumplings. While I only had one mouthful of each to judge, I quickly found my favourite amongst the crowded steamer. The dumpling wrapped in yellow wanton skin (not the pork siu mai) was the tastiest of the lot. Very good. The Pork Siu Mai did not quite pack the meatiness of the one I would usually get in Hong Kong or Australia. Not bad though. Then came the prawn filled dumplings, expect a crunchy prawns bursting with great flavours. The seafood in NYC is really fresh I have to say. The two let downs of the platter, the Taro dumpling and the Vegetarian dumplings! Whilst the fillings were great, the thick dumpling skin was not so great. It masked the taste of all the other ingredients in there. Nothing a little chilli oil will not fix though. 


Next up I ordered a serve of panfried dumplings in fear that I might not be able to finish a deep-fried sampler. On second thoughts, I could have finished it anyway.
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The panfried dumplings were nice. Skin a little too thick but it was every bit crunchy. To pack an extra kick to the dumplings, I mixed a concoction of black vinegar, chilli oil and soy sauce. Damn it was good altogether. 


The dim sums at Nom Wah were not mind blowing but it was what I would call typical good. High and lows were apparent but still, hard to fault. Edible in every bite, I disliked nothing. Then comes my dramatic talk. Culture, history and legacy. What more exciting than a place older than myself.   Perhaps I am charmed by it being old because one can sometimes get sick by the sharp edges and clean lines of modern cuisines no? Lets dine at somewhere less pretentious. This is where Nom Wah fits in. ;)
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WenY

Nom Wah Tea Parlor on Urbanspoon

Saturday, February 1, 2014

Bites: Eureka Chinese Restaurant, Wilson

Good Chinese food is simply irresistible.  I come from a background of extremely good Chinese cuisine and back home, most of it has been taken for granted. This makes me treasure the little gems I find in Perth even more.  Last week, my meal at Eureka Chinese in Wilson was a recommendation of my friend Bel.  Her mom knows the chef whom hails from Malaysia and without a doubt I was keen to try.  With a host of regular dishes found off  the main menu, it pays to order a few dishes in advance to avoid disappointment.  This includes the cold shredded chicken with spring onions, finely chopped shallots and fragrant ginger soy as well the Eureka’s famous Roasted Duck.

 

The shredded chicken is a cold appetizer.  But unlike the usual suspects like the cold pig trotter, marinated jellyfish or drunken chicken, this was heaps more delectable.  In fact, this could double up as a main dish as the sauce was just sensational when eaten with rice.  All the finely sliced herbs were an amazing condiment for the tender shredded chicken.  Top with some of the soy sauce and it was literally home run.   OLYMPUS DIGITAL CAMERACold appetizer: tender shredded chicken, soy, ginger and shallots.

 

Next up was the Kangkung Belacan and Sizzling Bean curd which I do not have a photo of!  My dear friends could not help digging in!  Hmmph!  The Kangkung was yummy and extremely tasty despite having minimal lashings of sambal Belacan.  It makes me wonder how it became so tasty!  Nonetheless, it tasted very Malaysian.  With the bean curd, it was very TYPICAL.  Thankfully, it was typical good.  Much to rave about it?  Probably not, but definitely no problems either :P!

 

One of Bel and D’s favorites which they order every time they visit is the fish two style.  One was a deep fried salt pepper fillet while the other was a stir fry with vegetables.  As simple as they might turn out, it was actually worth the price and tasty too!  This 2 kg monster was only $68.  But this dish was not without its flaws.  The big turn off?  Beware! Not all fillet are equal without bones.  There were some nasty little bits which might catch you by surprise.  So, definitely be careful :)!OLYMPUS DIGITAL CAMERA

 

Last but not least was Eureka’s signature Roast Duck ($30) which needs to be ordered at least 24 hours in advance.  Tender, crispy skinned duck in its full glory this one was.    Its seasoning was spot on with all the herbs rubbed into the ribs and such.  The meat was flavorful and seriously good.  Definitely up there with some of the best places in town.  But if I had one request, it would be for a thicker sauce.  Or perhaps more of the sauce!  Having spoons of sauce and roast duck with rice is easily a Chinese meal that keeps most happy  :)!OLYMPUS DIGITAL CAMERAIn a nut shell, Eureka Chinese Restaurant falls under my description of an honest home style restaurant which we do not get very often in Perth.  The cooking is authentically Malaysian and its price was extremely reasonable.  Sittings are extremely limited with the venue fitting little more than 30 people at any one time.  Put 3 large tables in the equation and you are only left with small tables for 10 people? Nevertheless, get a booking a few days before and you will be easily sorted! Do not forget the roast duck per-order :)!  My only wishes are that the dishes come out consistent.  Various places I have been to tend to be inconsistent.  But the good ones like Hawkers and HK BBQ in Northbridge never fail to keep my buds happy! Hope this place keeps doing the same thing too.

 

WenY

Eureka Chinese Restaurant on Urbanspoon

Monday, December 23, 2013

Bites: Good Fortune Roast House @ Victoria Park

Northbridge used to be my destination for the best roast meats in town.  Starting with my early years in Good Fortune Roast House to the amazing Hong Kong Barbeque now, a slice of the good old Hong Kong roast is never too far.  But with Perth’s burgeoning crowd growing beyond optimal comes massive traffic jams.  Pair it with the long queues for paid parking makes Northbridge a massive hassle. I am really so over that now.  But there has never really been a roast in Victoria Park with a big “wow” factor.  That is until Good Fortune Roast House Open on the 13th of December which so happens to be my birthday! 

 

The interior is heaps bigger but still features the same old small wooden stools from its Northbridge stall.  However, unlike its shabby older brother this one is large with heaps more room to breathe.  Comparing HK BBQ and Good Fortune in Northbridge, the former is heaps better for 2 main reasons.  A  much more presentable interior, as well as delicious non-roast dishes.  However, with this new flagship in Victoria Park open, at least my roast meat craving can be satisfied :)!OLYMPUS DIGITAL CAMERA

 

That day I stuck to my favorite boneless roast duck and crispy roast pork for $13.50.  It arrived on a large plate looking generous! Plump juicy duck that has been roasted to perfection.  It companion the roast pork was crispy, salty and had just the right ratio of fat to meat.  Put that on rice and douse with lovely roast juices, what else do you need in the world?  Not to mention their trademark pickles were just the right thing to cut through this meaty meal.  For me, one thing the Good One lack over my other favorite roast places is the tasty sauce poured over the rice.  The one here is so much more flavorsome with a hint of traditional herbs.  Simply glorious!OLYMPUS DIGITAL CAMERA

 

If you crave noodles,  there is something for you too.  My friend loves his roast with noodles and says that Good Fortune Roast House makes the best dried noodles in town.  True or not, you shall be the judge :)!PC170008 Over all, impressive roast is still a forte of the Good Fortune Roast House making it amongst the best in town.  In fact, it is in the top two although I am still a bigger fan of Hong Kong Barbecue.  You can see a post of mine here  Hong Kong BBQ on WenY.  However, if it is just roast that you are looking for, look no further.  With Victoria Park’s  free parking and bearable traffic, why queue and be stuffed in the city.  Definitely come here.  In fact, Victoria Park has some really great places now like the Imp, Harvest Espresso, the Prophet, V Burger, and a host of other places serving amazing curry, Chinese and sort. So happy :)!

 

WenY

Good Fortune Roast Duck House on Urbanspoon

Tuesday, December 10, 2013

Bites: Kitchen Inn @ Kardinya

Another budget bite to tick off my list this week is Kitchen Inn.  A successful business that first started in Thornlie, this little eatery has since expanded  down to Kardinya and even as far as Melbourne.  How is it possible that something that started little more than 4 years ago  manage to expand so rapidly you might be thinking?  I have not spoken to the charismatic family who owns this eatery, but I have some answers of my own from a foodie’s point of view.  For starters, stick with the basics and keep it that way.  Its cuisine style is from East Malaysia and here it is done the same way it would have been done back home.  80% carbs and 20% meat.  To justify, keep the price low.  The traditional favorite, the Kampua Noodle starts at $6.90 and that has not changed since it first opened.  To be honest, I love it.

 

The noodles are cooked perfectly, the Asian Al Dente before being tossed in a lardy and salty sauce.  To finish, slices of barbecued pork followed by a sprinkling of shallots and crisp scallions.  Its taste reminds one so much of home and for me who just loves everything Malaysia has to offer in terms of food, this Sibu (East Malaysia) delicacy just helps to keep those cravings at bay.PC050715

 

If you are from the Peninsular like I am, we tend to add a little black sauce to our food and at Kitchen Inn, Kardinya those requests can be accommodated with no extra cost.  Least to say, I was chuffed. While there is hardly any flavor in the black sauce or dark soy sauce, the beautiful caramelized color it gives the noodles is enough to make me drool.  OLYMPUS DIGITAL CAMERAKampua with Dark Soy Sauce for that added kick.

 

Put a few more dollars and you meat lovers can get your needs sorted too.  So why not finish the Kampua Noodles with some delicious mince and crispy Roasted Pork?OLYMPUS DIGITAL CAMERAEven if you are not a noodle fan, Kitchen Inn offers a host of other traditional favorites such as Nasi Lemak, Chicken Rice and even the famous Bak Kut Teh.  For me, having the added homemade love in the preparation of such classic Malaysian dishes never grow old.  In fact, I do not think anyone ever gets sick of such food.   If you every come, do try their Crispy Chicken Wings which they tend to have every now and then.  It is superbly moreish and I have never failed to get excited every time I order it.  Delicious.

 

Never once have I finished a meal at Kitchen Inn feeling hungry.  The serves here are simply gargantuan and with the help of a little chili oil, I always leave the bowl empty.  That tends to get me a little bloated at times, but I still love this place to bits especially for their noodles which are prepared the traditional way.  While I would not rank their other offerings like the Nasi Lemak, Chicken Rice or Bak Kut Teh among the best, the convenience of knowing it is there when you want it is just pleasing.  So if you are looking to eat like a king, and make the crowd happy for little money, do come and try Kitchen Inn.

 

See my first visit here to the original place here.  WenY Bites: Kitchen Inn @ Thornlie

 

WenY

Kitchen Inn Kardinya on Urbanspoon

Thursday, June 6, 2013

Bites: Shun Fung on the River @ Perth

Shun Fung used to be the home to one of the worst Chinese cuisines in Perth.  My first visit six years ago left a lasting impressions of what a Chinese restaurant should not be.  However, I was invited to rethink that phrase a few weeks back when a friend who knows the owners invited me for a tasting session which led on to more.  From what I can see, Eva who owns the places realizes the extent of the damage left by mismanagement as she and her husband only manages the 30 odd restaurants they own back home in China.  With the new management led by her sister Ida and a crew of new chefs with over 1 century of experience, they are here to bring change.  Have that been fruitful though is something my tongue wonders.
 
For the tasting session that day, we were offered a personalized banquet which costs $100 per head.  For this price, there several restaurants including Yu’s at Crown, and the now closed Grand Palace.  For me, this is the point where things should get really serious.  Quality, service and everything else has to be impeccable.  The tasting menu that night consist of a few appetizers:OLYMPUS DIGITAL CAMERAChinese Kimchee; tasty Chinese cabbage that is marinated in a mild spicy sauce and served tender.  This was a nice rendition of the Korean Kimchee with the exception that cabbage Shun Fung uses has a more tender bite compared to the traditional kimchee’s in town.
OLYMPUS DIGITAL CAMERAThe marinated duck wings was another appetizer we had that night.  It was nice but for me, this was definitely not duck wings.  It felt more like the thigh.  The meat was cooked just spot on with a hint of Chinese wine.  With the dip, it was yummy!  Other appetizers which I had but though was rather normal includes the marinated chili and the rocket salad.  Strong flavors but for me, it does not carry the traditional Chinese feel.
 
As we progressed to the main, Eva explains that Shun Fung does not serve A particular type of food, but instead serves various dishes from all the provinces along with China.  She also acknowledges the demand for food that not only taste good, but looks good too.  To put it simply, she has a sharp eye for detail and expects her food to come out looking pretty ;)!OLYMPUS DIGITAL CAMERABaked oysters with Foie Gras sauce.  This was part of the three season platter.  It was cooked just spot on with a rich Foie Gras sauce.  My main question here will be the use of the Foie Gras.  While the oyster were fresh, the Foie Gras somehow lacked the same richness as the oyster.  When we say Foie Gras, I want rich, decadent, creamy, and fatty.  For all the reasons my doctor does not want me to eat Foie Gras.
 
This was a picture from my past visit with a friend but this formed part of the 3 season platter that was served to us bloggers again that night.P4220062For me, this is a MUST order dish.  The dish called deep fried golden radish balls is by no means Vegan.  It has finely chopped seafood such as squid which was cooked to perfection.  It was slightly crisp with a nice melt in your mouth bite to the seafood.  For me, I liked this the best out of the lot.  Feels like something  I would usually order back home that forms part of a Chinese Four Season platter when celebrating an occasion.  Also served with the golden radish balls and oysters were the crispy white bait with an aioli dressing.  While this felt a little too Western for my liking, it was still a well executed finger food which would have gone well with alcohol.
 
Before moving on to the mains, we had a soup course.  For tonight, we had the fine sliced abalone in superior soup.OLYMPUS DIGITAL CAMERABe it abalone, sharks fin, sea cucumber or bird’s nest, these are things which can cost a few hundreds to many thousands of dollars.  Yet, without the perfect technique, this is no more than expensive rubber.  In modern terms, a tyre.  Here at Shun Fung, I love the superior soup which is made with a milk and chicken broth.  The soup has great smooth consistency with the black fungus, and coriander giving it crunchiness.  My “weny wonder’s why” factor here will be the abalone.  I was thinking more of a melt in your mouth feel like those braised ones.  However, the ones here were more of a textural component which was chewy.  Not bad though not great.
 
When we were finished, our mains started coming out.   The first main for the night was the Coral Trout two ways.  At Shun Fung, the Coral Trout served varies in size and is typically prepared two ways to maximise the use of the fish.  The first Coral Trout course was the steam Coral Trout,  ginger and shallot.
OLYMPUS DIGITAL CAMERAI hate fish, especially smelly fish.  Fortunately, this comes from the sea and did not carry a foul fishy smell.  In fact, this was superb.  The fish was cooked spot on and the mushrooms that accompanied the dish was absolutely tender.  Soy dressing was subtle with a hint of ginger.  It was really yummy.  For me, this was one of the highlights of my dinner there!
 
Once the meaty bits were used, the remained part of the fish was deep fried salt-pepper style.OLYMPUS DIGITAL CAMERAUnlike the former course, these needed a little more effort to eat.  Boney bites made it hard to enjoy but the mild salty-pepper taste gave me all the encouragement I needed. Perhaps this can be fried till the bones are crispy and edible?  I would so very much love that!
 
The next course was the honey mustard prawns.OLYMPUS DIGITAL CAMERAThis was another likeable dish that night.  It differed significantly from the typical Chinese buttermilk or ginger oyster prawns but still very moorish!  The most enjoyable bit was not the fresh and juicy prawns but the sauce.  Likening it to Tetsuya’s or Sepia would definitely be an overkill here but for me, the mild potency of the honey mustard was just sublime.  The mustard was potent to the extent where you can feel it but not enough make one choke and cough.  I would have enjoyed a thicker coating as I did not have to suffer any injuries.
 
The beef course for the night is the Diced Wagyu Beef on a Sizzling Stone.OLYMPUS DIGITAL CAMERAWhile this is not new to me, I found it a little more Japanese than Chinese.  Then again, perhaps this was a good opportunity to have quality meat not coated in corn flour and sauce i.e typical sizzling dishes at Chinese restaurants.  Definitely a nice touch to a classic dish.
 
Szechuan Spicy Chicken
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To those familiar with the cuisine, the word Szechuan immediately causes the brain to think of numbness.  The flavor known as “mala” in Chinese means numbing spiciness.  Yet it was numbing not because of the chilies but rather the Szechuan peppercorns.   The dish did that exactly.  It left my tongue with a lingering numbness.  It’s a flavor which I do not really like.  But as I have complained to Eva, I dislikes the overcooked chicken even more.  I mean, who likes stringy chicken?  That definitely is a fetish =/!
 
Braised King Oyster Mushrooms with ShallotsOLYMPUS DIGITAL CAMERAFor me, this was another very likeable dish.  The mushrooms were not the softest but the braising sauce just kept me going back for more.  It was very tasty and having plainly blanched broccolis seemed like the best way to complement such strong flavors. 
 
The last course was the sizzling beans.OLYMPUS DIGITAL CAMERAFor me, sizzling sambal belacan or minced pork beans and you are automatically on a home run.  But here, they used “mala”. The funniest thing about it was that the boss is also not a big fan of “mala”.  When I told her it was “Mala”, she immediately declined a serve from her waitress.  In terms of being cooked right, it was.  But it was the flavor that was a let down.  Definite a no-no from me :P!
 
Before we had out desserts, we move onto the dim sim platter.  It was not your typical dim sim but a serve of carbohydrates to prepare us for the dessert.  In more traditional meals especially in China, it is quite normal to serve stable carbohydrates like yam, corn, nuts and sweet potato.  Here, we had a modern attempt of recreating a similar course.
OLYMPUS DIGITAL CAMERAI loved every bit of these tasty morsel and would have easily gone for seconds and even thirds.  For the little darling, this was the only course where her eyes opened big and wide.  From the meticulously layered osmanthus flower jelly to the crisp fried dough, it was all very delicious.  The durian rolls were so delicately put together and its end product was just amazing.  I am from Malaysia and this is always a favourite back home.  More surprisingly, I who normally dislike pumpkin found the golden balls filled with pumpkin puree to be on par with the durian puffs.  To bring it home, the sweet osmanthus jelly cooled my tongue.  This is  definitely a must have.
 
The happy ending for the night is a choice of fried ice cream, red bean pancake or bean soup.  I chose the red bean pancake.
OLYMPUS DIGITAL CAMERAWhere do I start hmmmm.  It was nice but I could only find very little praises for it.  This was OK but had no “wow” factor.  It felt rather typical.
 
The little darling had the fried ice cream with caramel sauce.
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While I commend the effort of making it look nice, I found the accompaniments to be a little tacky.  A chocolate stick and a biscuit. =.=!  Fortunately the ice cream had good flavor although she would have preferred the crust to be thinner.  It was a little too doughy for her liking.
 
By the end of the night, you would have guessed it.  I was filled to the brim.  Shun Fung tonight appeared as a different persona.  Its food was refined.  Days of the faux Chinese dishes I hope, are sincerely gone.  IMHO, Eva has brought a sense of new direction to the restaurant.  If she is persistent with her way, I can see this place grow quickly in term of popularity.   The food is inspired and fits well for all.  Its price tag of $100 per head might be a little tricky but for those special occasions, it might be worth a splurge.  Speaking to my friends around town, very few would be keen to fork out such sum of money for Chinese cuisine.  At that price, most diners expect a show.  It must tick all the right boxes for service, appearance, taste and everything has to be there.  While I find such requirements almost impossible for Chinese cuisine, Shun Fung might one day break my believe. 
 
Also, with the banquet rooms so private, this is a great business meet up.  Furthermore, Shun Fung is strategically located along the river in the CBD. I believe this will attract business people from a multitude of industries.
 
WenY
Shun Fung on the River on Urbanspoon

Thursday, May 9, 2013

HK Bites: Mak’s Noodles @ Central, HK

If you look around the internet, there is no doubt that wantons are easily one of the most popular things to try in Hong Kong besides yum cha and roast meats.  So where do you find the best bowl of noodles?  Well, I have been to a few place but none gets more rave reviews than Mak’s Noodles.  Located just opposite Tsim Sai Kee (TSK)which also provide similar offerings, Mak’s Noodles and TSK are fierce competitors which are dividing the locals.  Ok maybe not all the locals as most prefer TSK for its good bang per buck ratio.  But how can I say that I have traveled to Hong Kong without eating the most raved about noodle shop?

The prawn wanton noodles $30 HKD.OLYMPUS DIGITAL CAMERANeedless to say, when the noodles came in a bowl no bigger than a small soup bowl I was shocked.  It was really tiny!  But where substance was concerned, the springy noodles cooked just right were an absolute joy to slurp.  The broth used was rich and tasty.  Chopped scallions too, gave the noodles a great fragrant!    My favourite part of the noodles were undoubtedly the wantons.  The prawns were fresh and bursty just the way it should be!  Perhaps that was why the place is always packed.  But if you had asked me whether I was mind blown by the overall dish, I would say not really.  Great eat but not a mind blowing one.

 

As the little darling do not like prawns, she ordered Mak’s dry noodles with pork chutney.OLYMPUS DIGITAL CAMERANoodles again were cooked spot on without question.  I had a little of the chutney and found it very flavorful.  It had a few spices which elevated its taste but what let me down was the meat itself.  I was expecting something a little more melt in your mouth but the meat was just lean right through.  The little darling enjoyed this!

 

The meal at Mak’s was no less impressive as the debate it causes among the online community.  It was cooked well, the noodles really nice with a really nice bounce as you clip it with your chopsticks and wave away the heat.  The prawn wantons were faultless and broth really tasty.  Conversely, would this little charm be many times better than its across-the-road rival TSK? I would say not.  How about the ones I have in the most random places in Hong Kong?  I reckon if I had given Mak’s a full 30/30, TSK runs in close at 28 and most that I have eaten would be a 24 easy.  So would I come back?  Definitely yes!  In a rush?  No.

 

WenY

Thursday, April 18, 2013

Bites: Yu @ Crown Perth.

Chinese food is probably one of the best cuisines in the world with so many techniques and ingredients making the possibilities unlimited.  As Yu places itself in one of the most exclusive venues in town, Crown Perth, I expect not lesser than a grand statement on the plate.  Or maybe not?  I have eaten in almost every venue offered in Crown Perth and I have to say that while many restaurant had me question the cost – quality benefit, it normally still serves pretty kick ass food.

 

For a birthday dinner, I was invited to join my friend and her family for a meal at Yu where we had the most expensive banquet on the menu.  The Pearl banquet for $110 per head is no cheap dining affair.  But when the list of dish was read out, it felt like an impressive selection of food.  To start the meal, we first asked for tea.  And this was how the whole event unfolded.  Firstly, the stained napkins of mine which still had lipstick stains on it.  Is this even premium dining?  I wonder.  To make things worse, no one bothered refilling our tea pots and even our glasses of water were dirty.    Absolutely horrible.

 

The first course is a traditional Chinese soup, the shark’s fin soup.                                                                             P3090004Such soup normally uses a rich poultry broth with delicious crab meat and egg swirls with sharks fin in there.  Unfortunately, there was close to no shark’s fin, the broth was horribly watery (and taste wise) and even the egg swirls were curdled as if no one bothered to stir it in.  That for me was an ultimate failure.  It was so bad that the birthday host questioned whether was he drinking a proper soup.

 

The next dish was the Baked Crab Shell with Portuguese sauce.                                                                              P3090020Digging in with the gold spoon, it looked creamy and luscious.  But when you eat it, it just felt weird.  The meat did not hold its form.  It was a little cloying because of all that sauce that did not pack a punch of flavors.  At the end, most of us did not even finish this.  The highlight? Gold Spoon.

 

Just when all faith was lost, the Peking Duck came out.                                                                                              OLYMPUS DIGITAL CAMERA

I love my Peking Duck and my uric acid on the health report shows.  For me, this was a fine example of how things should have started.  A slightly crisp skin with just the right amount of sauce and those crunch from the flavors are just spot on.  It was from this point that I felt maybe there was a chance that things might turn around.  All because I really found this to be delicious and really this is one of the highlights of Chinese food in town.  Pretty good roast and Peking duck! Especially those in Northbridge like HK BBQ and Good Fortune.

 

XO Scallops and Asparagus                                                                                                                                   P3090026The XO Scallops and asparagus was in no way short of being generous.  It looks rich as it was piled onto a heap of asparagus with tasty looking XO sauce.  But it was in the first bite when things went a little awry.  Most noticeably due to the false sensation of sweetness of the sauce.  It felt a little fake and I am not sure whether it was sugar or perhaps MSG?  Either way, it was a waste to see this dish fail.

 

Crispy Fried Fresh Tasmanian Salmon

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If I was on a mission to find crunchy cardboard to soak in soy sauce, I surely would not pay 100 dollars.  Why would you waste such a beautiful fish?  Only they would know.  Why not batter it well before doing a rapid fry for a crispy batter but a spot on inside?  GOD WHY?   This was another blunder that we did not anticipate.  It was simply cooked way longer that it needs to be.  The whole night really, was starting to crumble.

 

P3090032The next dish was the Steamed King Prawns.  I quite enjoyed this dish.  it was simple and touched on the basics but importantly, it was done right.  The prawns were worthy of being called king prawns and its garnish was just outstanding.  The simply spring onion and garlic really complemented the flavors of the prawns.  Plus the saltiness and sweetness from the soy, I was pretty keen to eat this dish again.

 

After waiting for a bit, we had our dessert.  But it was not a sweet ending like we hoped.  When we ordered the banquet, we asked their permission to each have a different dessert.  Initially, they said it was ok and it can be done.  But after making us pay $2000 for dinner, they decided otherwise.  How can this even be right?  Anyways, banana fritter, vanilla ice cream and syrup.

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Not much criticism here but neither was this a spectacular finish.  It was just banana.  Deep fried.  At this stage I really have nothing left to say.  It was BORING.  Is this what Chinese food becomes when it is meant to be a level up?

 

This really was just PREMIUM GONE BAD.  At the end of the night, I had questions.  Heaps of question.  Perhaps simple ones are such as “Why is Yu even a premium restaurant and not in the food court?”  or “How is this even fine Chinese?”.  For me, Yu clearly it did not deserve the hype and respect at all.  In fact, when we made the booking for 2 tables, we were told to make a PRIVATE booking which would incur a cost of $100 buck or more for just a room.  When we said all we needed were two tables, they mentioned that they could not guarantee that we can be seated side by side.  All this threat and after a hefty bill which was close to $2000, this was the food they served.  No wonder I was told that they were going to change with another restaurant called Silk.    Sometimes even a helpful smile or good service can make a difference, but when someone treats you like crap, it makes the meal utterly disappointing.  In fact, this was the 2nd or 3rd worst Chinese meal I have ever eaten in Australia.  Most readers would know I often leave a decently neutral review even for some really mediocre restaurants.   So when it’s a scathing review, it’s a horrible place.  To all who found Yu disappointing, please do no think this is how a good Chinese meal should be. 

 

For example, this was something which I had in Hong Kong @ Ming Court last year.  See it here.  Funny how I thought Ming Court was only decent before.  Now that I have eaten at Yu, I might not be so harsh anymore!

 

WenY

Yu Restaurant on Urbanspoon