Adventure #204: Restoran Long Grilled Fish Seafood (Jin Jang)

This December when we were home in KL, my brother Alex took us to his new found food joint in Jin Jang.  Don't think I have ever been to Jin Jang before!  Anyway, over the course of 2 weeks, we were there 3 times and here are some of the dishes we tried.

濕奶油日本螺 Clams in cream sauce, so sweet and delicious.  A must have!

鴛鴦腸 Intestines cooked 2 ways.  I preferred the deep fried ones.

有機豆付 Organic tofu, again cooked 2 ways.  Not much difference from a fried tofu, the colour though is rather unusual.  Again, preferred the dry one with dipping sauce which tasted rather like the cream sauce above.

We tried crabs cooked 3 different ways:

奶油蟹 Crab in cream sauce.  Yum!

燒蟹 BBQ crab. This is their signature dish.  Excellent! Another must have.

咸蛋黄炒蟹 Crab with salty egg.  This should have been a great dish but the egg yolk were stuck to the shell making it less tasty.

燒浦魚 BBQ stingray. Another good dish.

They have 2 fried rice. This is 海鮮炒飯 seafood fried rice.  This one had chopped salted fish on top, so can be a bit too salty.  The 啦啦炒飯 fried rice with clams was way better. Dry and full of flavour!

We also tried other non-seafood dishes but they were not good at all, especially the fried vegetables.  Suggest you only eat seafood dishes here.

Adventure #203: Chung Kee Dessert

After the hotpot, no one wanted to go home so we drove to Tsuen Wan in search for dessert.  We found one on the net and when we got there (at close to 11pm) it was pack with people waiting for a table!

檸檬芝士木糠布甸  This one looked pretty good.

心太軟 with mango ice cream (can pair with other flavours). This is one of the signature dessert and it was very good. And only $37!

Most of the dessert are very local with fruits and sego but they do have a couple of interesting dessert.  The 心太軟 was excellent.  If you are in Tsuen Wan, definitely worth a visit.

 

Chung Kee Dessert

85B, Hoi Pa Street

Tsuen Wan

Tel: 2323 1929

Adventure #202: 傲嚐

Since the beef hotpot dinner in 2012, I had wanted to go back again and therefore had been waiting patiently for the owner to find a new shop. A couple of weeks ago while reading a food magazine, one of the featured restaurants sounded remarkably like this beef hotpot place, so I gave them a call and bingo!

It's a few weeks before Christmas and everyone else's social calender seemed to have already been filled. But I managed to find a couple of friends to venture out to Tsuen Wan again for a beef hotpot experience.

The new restaurant is still in Tsuen Wan and still in an industrial building, although a different one. It is now much bigger (at least 3 to 4 times the old place) but unfortunately that made it less personal and more noisy.

When we got there, we noticed that most of the tables were not having hotpot but were having seafood instead. So we asked. It seemed that this new restaurant is a joint venture between 2 chefs, one specializes in beef and the other in seafood.  And since we already booked the hotpot set, that's what we will be having. 

For starters we were served chilled abalone and chilli cucumbers. Refreshing but I was a little disappointed not to have the beef tartare.

Next came the prawns.  Looked better than they tasted. Not too sure about that seafood chef now.

Next came the 聖子 which went straight into the pot.  That was fresh and sweet.

Then 3 types of beef came.  The red one in front was I think from the cow's shoulder, the whitish one on the right was 胸軟骨 some kind of soft bones or cartilage from the cow's chest and the one at the back, I had no idea!

Next came 3 types of balls - beef, squid and meat.  Not a fan of the balls.

Again, some part of the cow, the lady wasn't very specific.

This I believe to be 金錢展.

And this I think is from the neck 牛頸肉.

The experience this time was very different from the last.  The lady who served us was not very specific in what she gave us, maybe because she didn't know as the chef wasn't there that night. As such, we were rather disappointed and doubt if we will try this again.

Room 409, 4/F, Wing Hing Industrial Building
83 Chai Wan Kok Street
Tsuen Wan
Tel: 9029 6518

Adventure #201: Xia Fei Society Shanghaiese Cuisine

Today is Saturday as well as G's birthday. As always on a Saturday, we were in Central for kids weekend classes. And today we wanted to find somewhere for a quiet meal between classes. I looked up and saw the sign for 霞飛會館. I had read good reviews about this place, so we decided to give it a try.

It was Saturday in Central and it was just before lunch time, so the restaurant was rather empty - just the way we like it!

As this is a Shanghaiese restaurant, selection for dim sum is not extensive. We ordered a selection of dim sum to try and the quality of the food is very good.

雞絲粉皮

蝦仁炒蛋

蔥油拌面, almost as good as Xiao Nan Guo

小籠包

窩貼

蔥油餅

牛肉餅, very juicy!

The food quality was good. A great find in Central. G went there again a couple of months later for dinner.  He said the quality of dinner was just as good.

4/F, Century Square
1-13 D'Aguilar Street
Central
Tel: 2522 7611

Adventure #200: 8 1/2 Otto e Mezzo BOMBANA

I finally made it to Otto 8 1/2. After missing it the last time, I never made it back until today. I have been here many time for lunch but this is the first time for dinner.  We arrived early so it is nice and quiet inside.

It is white truffle season but I am not a fan of white truffle, so we ordered from the main menu.

Complementary pre-starter of salmon and carvier. Yum.

Roast octopus and roast artichoke with lemon dressing. Very delicious.  Love the combination of the octopus and the artichoke.

G had roast duck foie gras with piedmont hazel sauce.  Rich and creamy. Not thinking about cholesterol tonight.

Roast blue lobster with sea urchin and lobster emulsion. Really enjoyed the lobster. Didn't quite taste the sea urchin in the sauce.

Tajima beef tongue and cheek braised in red wine with blackberry and spices compote. Another rich dish.  Meat was melt-in-your-mouth soft.

Can't remember the name of this dessert but it was beautifully presented.  And wonderfully refreshing after all the rich food. A good choice.

G said the soufflé here is a must have, so that's what he had.  And he was right!

Complementary petite 4 or in the case 3. 

Food was great.  Very pricey though.  Can't help but missed the wonderful food we had in Europe.  But this is HK, got to pay rent. Nevertheless, a great experience.

8 1/2 Otto e Mezzo BOMBANA
Shop 202, Landmark Alexandra
18 Chater Road
Central
Tel: +852 2537 8859 

 



Adventure #199: Pik Wah Lau 碧华楼 (KL)

We have three November birthdays in the family, my dad, myself and the little one.  This year we celebrated it in KL with an unusual Sturgeon Feast 鱘龍宴.  An 8-course meal made entirely from a sturgeon. And each course has such wonderful Chinese name. Let's see if the food lives up to the name.

天馬行空 -天麻茯苓黨參清湯燉魚頭
First course is fish soup made from the fish head and Chinese herbs.

Very delicious!

朝夕相對– 新會陳皮薑絲蒸雙飛魚柳
Next came steam fish with ginger and dried orange peel. Sturgeon is a large fish and I expected the meat to be a bit tough but was surprised to find that it was juicy and tender.

草船借箭– 香草汁煎透魚皮配薄荷葉
Deep fried fish skin.  Crunchy and went well with the lemon and mint sauce. Tasted a bit like a Thai dish.

見龍在田– 炸脆脊棰軟骨拋秘制椒鹽
Deep fried fish soft bone with salt and pepper. Nice and crunchy.  Beer food!

冰珀玉液– 冰鎮皮下魚腩用花雕刺身
Sturgeon sashimi. Luckily, this dish also came with a hot pot.  I was not too sure about sturgeon sashimi but had to try at lest a piece.  As expected, the texture of the meat is a bit tough.  However, once dipped in the hotpot, it became a whole new experience.  Much better cooked.

幹腸寸斷– 古方蔥段泡制魚幹和魚腸(didn’t have this, in steam egg instead)
They changed the menu on this dish. Instead of stir fried fish liver and intestine with ginger and spring onion, they cooked it in steamed egg.  This dish tasted fishy and was left mainly untouched.  The old menu would have removed the fishy smell of this dish.

張燈結綵– 四川豆豉燈籠椒炒魚尾球
Stir fried fish with bean sauce and pepper. An OK dish.

火舞黃沙– 魚油膽鮮帶子黃金炒冷飯
Fried rice with fish oil and scallop.  This is my favourite dish as the rice is dry and fragrant, very well made.  Unfortunately, we were all rather full by now.

This was a birthday dinner so dad had to order a birthday noodle. I still prefer the rice.

All in all, a very interesting meal.  Most of the dishes were good and definitely worth a try.

MABA House Basement Level
Stadium Block
6 Jalan Hang Jebat
50100 Kuala Lumpur
Tel: +603 2072 3668