Hot & Crispy

THE TAIYAKI (83 Matheson Street, Causeway Bay)

A couple years ago this pheonomenon took over the "Gindaco" takoyaki joint right next to Times Square that I so adored. But I'm ok with that, this is pretty damn good too. Wouldn't quite call this a "sandwich" as the sign says, but it sure is "hot and crispy". Not actually made from fish, these are just fish-shaped waffles with a variety of fillings. The fun component (other than the AWESOME SHAPE!) is that each combination hails from a different nation. Such as (my fav) the "Italian" - cheese, onion, tomato sauce, sausage and tuna; the "German" - sausage, potato, onion and bacon; the "French" - cinnamon, apple and custard; the classic "Japanese" - red bean paste. One of these babies only costs $15 (approx $1.90USD). Clearly, they need to open a nyc branch.


Italian fish

Metal fish molds

The 3 Tenets of Macau

Imho, and feel free to disagree, the 3 best food items of the Macanese culture are the milk teas, pork buns and pastéis de nata (aka Portuguese egg tarts). One of the most satisfying meals you can have is created when all elements are combined.

MACAU RESTAURANT (Shop 270-275, Shun Tak Centre, Central and multiple locations)

Located in the Shun Tak Centre where the Macau ferry picks up and drops off (how appropriate) is one of my favorite 'cha chaan tengs' - like a Cantonese equivalent of an American diner. The Macanese cuisine here is simple, unfussy, just as good as, and dare I say, better than anything I ate in Macau itself. This particular location is usually teeming with people who are catching a bite right before their departure or chomping down after a weary ride. But then there are people like me who come here because this is cheap, 'fast food' done right.

The succulent (and 'boneless' - as my bf happily pointed out) pork chops came sandwiched in a freshly baked bun - the kind that can tear the roof of your mouth if you're not careful but ends up being worth it. My dish also unexpectedly came with fluffy scrambled eggs just the way I like them. The most memorable item hands down is the egg tarts - Portuguese style with their slightly charred filling, more custardy texture, lighter and flakier crust when compared to regular HK 'dan tats'. Macau Restaurant offers both the standard version and one made with just the egg whites. Now that's pretty 'unbeatable' ... hehe.

"6 dan tats to go pls"

Modern Chinese

Quite a few of my friends have been reminding me about the existence of this blog. Ok, yes, I've been egregious about updating even though I said I would multiple times (see here and here). So here goes my 3rd attempt. Welcome 2010 guys (61 days late)!
I just came back from a Hong Kong/Beijing trip so I thought it be most appropriate to start off with some of that. This post is dedicated to Rach as she set up this little lunch gathering below.

BO INNOVATIONS (Private lift entrance on 18 Ship Street, Wan Chai)

I have wanted to come here ever since watching it featured on a segment of "No Reservations: Hong Kong". Everything Anthony Bourdain eats I want to eat too, except for the items with animal excrement still inside...

The genius behind Bo Innovations is the "Demon Chef" (aka Alvin) and his penchant for 'updating' classic Chinese food for the modern palate. Among many options, this 2 Michelin star restaurant offers a $198 HKD lunch prix fixe ($25.50 USD) which is a superb deal for 2 small dishes, an entree, dessert and starch du jour. Set atop a second floor terrace above the busy streets of Wan Chai, we were treated to a memorable meal with a view of the Demon Chef himself at work!

Fun Fact: We were pleasantly surprised to find one of our old highschool classmates working here! What a small world. He was kind enough to send over a few extra plates to try :)


Serenity above the hustle bustle


Place-setting


Little details


Wagyu cheeks "xiao lung bao" avruga caviar


"Har gau" truffle XO


Foie gras breadpudding


Foie gras potsticker


Deep fried scallop balls, kaffir lime sauce


Black truffle "cheung fun"


24hrs. cooked pork lasagna in chinese vinegar, egg


Starch du jour


Desset du jour

One of my favorite dishes was the entree - the pork was perfectly tender and flavorful with a tangy, sweet and salty vinegar sauce; the egg yolk was so fun to eat, enclosed in a clear soft shell (gastronomy magic clearly happened here). When dining out I always find appetizers a wee more well done so I was happy to see this change. My other definite favorite was the dessert - a divine rich chocolate and banana concoction soaked in a Chinese liquor; towards the end of eating it the flavor of the chocolate melts into the liquid so that you can drink every last bit of it.

Must say, one thing I noticed for a place that puts so much emphasis on modern technique was that there was not as much molecular-gastronomy-flair as I expected. Although this might have just been the things I ordered since one friend got something that came in 'snow' form. Also, at certain points I couldn't taste the gourmet ingredients listed, such as the foie gras in the potsticker. Other than these small details, I have no complaints.

It's great to see a actually 'good' remake of classic Chinese fare - not the generic asian fusion stupidity that I cannot differentiate but actual thought out combinations that taste as good as they look. Personally, I've always thought that the simple, original recipes are usually better, but after eating here I'm open to the idea of merging forms into something, possibly, greater. Menu's change monthly, so I'm certainly planning on going back.