Kaiko Teppanyaki 鐵板燒‧海幸 (Hong Kong)

I just realized this is my first teppanyaki coverage in my blog. In other words, teppanyaki is apparently not something I frequent yet quite enjoyed mainly for the watching how the chef skillfully maneuver around the food in addition to the food itself of course. Based on my humble research (thank you wikipedia - apparently there are more details in the Japanese wiki for the same entry for those interested and know Japanese), tappanyaki was introduced around 1945 as a way to cook Westernized food on iron plate. However, this concept was poorly received among local Japanese yet greatly welcomed by foreigners and tourists mainly due to how diners can watch the chefs do their magic in front of them. I do think it is a main part of having teppanyaki, at least to me, but here at Kaiko Teppanyaki, there wasn't much of a show yet you will get a great view overlooking the Victoria Harbour Hong Kong. To be fair though, the chef we had was very friendly, initiated various chit chats and very attentive to our needs, more attentive than the wait staff to be honestly.

Gold by Harlan Goldstein (Hong Kong)

By posting my Gold by Harlan Goldstein entry at this time,  I am expected to be yelled at by H and S because we have been planning to come since early Dec 2010. What do I have to say about my rudeness? any excuses? Well, (1) it was brunch that I tried so our upcoming "Golden" dinner at the end of Jan 2011 is still on! (2) as a gentleman that I am (*wink wink*), I have to do a quality assurance to ensure the upcoming experience would be a wonderful one! It was the least I can do to test it out first. (3) I wasn't detoxing HAHA.  Hope H & S can forgive me for what I intended to do. Harlan Goldstein should be a fairly familiar name for many local foodies and his name has been associated with many restaurants in Hong Kong whether he likes it or not unfortunately. Therefore, I should take this opportunity to clarify that Gold by Harlan Goldstein is the only one in Hong Kong that is under his helm, all others bearing his name are simply ... not. I read somewhere that he even said that "The only place you'll find the real Harlan now is at my new venture, Gold by Harlan Goldstein." Quite a bold statement by that just shows his confidence I assume? The following phrase I saw in one of the hanging pictures at Gold further reinforced my assumption: "Why go for Silver when you can go for Gold."

Lobster Bar and Grill (Hong Kong)

Slurp! Slurp! and Slurp! ...  Such a simple word to describe my meal at Lobster Bar. Thanks to H who organized this dinner, I had the great pleasure to meet the person behind the food blog Slurp! which I got addicted to reading lately. The meal started with a long chat on food and related topics along with live Jazz from the band nearby which started around 8pm. I have been to the Lobster Bar quite a few times but only for drinks, it was my very first time to give their food a try. I have heard mixed reviews on this place but that did not deter me from trying myself. I really enjoyed the setting which was not overly pretentious (perhaps due to the slightly uncomfortable chairs) and the live band playing nearby. I should have ordered myself some whisky as well!

Limehouse

Want to find a resto great for dating a girl? She wants to try something different yet offer no suggestion? A place that is quiet yet no need to walk so far with her heels? A place that tables are spaced wide enough to give you two enough personal space? A place that allow you to have certain walkable distance to the nearest MTR station after dinner? A location with more than a few crossings which you can make you lame move in garbing her hand while crossing the street? ... Don't worry, I think I have a recommendation for you: it's Limehouse on Ship Street, Wan Chai. Hiding behind the narrow and slightly steep street, you will immediate spot this rather outstanding white structure with several bright spotlights shining in all directions. 

Pied à Terre - Michelin 2** (London)

This post signifies a pleasant end of my week long stay here in London. We ended our trip with an exceptional meal at Pied à Terre, a Michelin 2** restaurant with Shane Osborne behind the kitchen. It was this meal that made me pondered a long while on the purpose and meaning of being starred by Michelin Guide. Is the star(s) for the restaurant? for the chef? or for diners? I have heard stories that some chefs strive to get an extra star by trying to achieve the so-called perfection in food and food presentation. In my opinion, what is perfect and great food presentation often translates to great food wastage. I have also heard stories that Michelin starred chefs overstressed themselves with the pressures in maintaining such starred standard years after years. The most notable and unfortunate example is Bernard Loiseau who killed himself due to the stress in maintaining the 3-star status its restaurant La Cute d'Or upheld for many years.

Chez Moi Private Kitchen

After many years of operations, Chez Moi moved out of the walk-up building in Causeway Bay into a relatively more modern building and changed its name to Chez Moi Private Kitchen. I suppose adding the "Private Kitchen" to its name would make it ... trendy? I am not sure about that. There are so many new restaurant establishments nowadays attaching themselves with this label which to me is rather meaningless.

L'ATELIER de Joël Robuchon

My writeup for this piece is ridiculous overdue and I apologize to those who have been waiting for it. What so special about this review? It was my very first tweetup (twitter meet-up) and I was lucky enough to be invited on this special occasion / luncheon held at the L'ATELIER de Joël Robuchon!!!!! It was nice to put names to faces (total of 8 twitters!) and chat with each other (instead of typing). I reckon that with the advance of technology, we can do almost everything online and communicate without speaking a single word; but such method just lacked the warm human touch! Having face-to-face interactions remain an act that can help create a certain bond among individuals and nothing so far in my opinion can replace the importance of verbal & face-to-face communication. Would like to take this opportunity to say that it was my pleasure in meeting all of you who attended! (@Fernandogros, @coffeemeow, @e_ting, @CNNGo, @SamStevensHK and @anjkan) The meal was wonderful but it was the company that made the meal an amazing one!



The bread basket at all outlets of Robuchon is simplest the best in town! (at least so far in my own experience). I was overly captivated by the bread that I started right away, consuming the various kinds of bread provided and forgot about taking pictures!! I guess I now have another great excuse to come back soon! @Fernadogros ordered for us the Tirant 1998 - Rotllan Torra (Priorat) which was slightly sweet on the palate with hints of oak flavor if I recall correctly.



The set lunch menu came with various choices of starters and main courses. It started with the Amuse Bouche which was custard like and carried a warm smoothing sensation to the palate. A great way to start the meal indeed!



The Salmon tartare with shiso flower and toasts that followed was amazing. I rather use the word amazing to describe food but I really liked the dish, and it was that good! In addition to the finely diced salmon, they added fish roes, tiny capers and finely chopped onions (I think) to the tartare, giving it a mix of mushy, soft and crunchy textures in every single bite! The exploding fish roes elevated the whole sensation. Sound exaggerating? Not really to be honest, if you like salmon tartare and thought you have tried very good one before, I am sorry, you better give this one a try ASAP!



@Ferandogros ordered the Pan-seared scallops with pasta 'fregula" and lobster emulsion which looked just great! From his comments, it tasted good as well. I should have snatched one from him when I had the chance!!! Argh!



As for main, I ordered the Braised Pork cheeks with Couscous and broccoli bouillon. The texture of it was surprisingly soft and mushy! I know mushy is not a common word to use to describe pork but it was and reminded me of wagyu beef kind of mushy that almost melted in my mouth. The bouillon on the other hand was rather light in flavors, a bit stronger would be wonderful.



@Ferandogros who sat beside me ordered the Diced lamb fillet on the sizzling plate with asparagus and comte cheese. How it tasted? @Ferandogros was pretty quite while enjoying his lamb so I bet it was be speechlessly good? :)



@SamStevensHK helped me take this picture of her dish which was the Lightly cooked cod fillet with eggplant and aromatic verjus. Argh!! ... I should have taken the picture of the Oxtail confit with red wine sauce and celeriac puree because those who ordered were very pleased with the dish!



For dessert (or my second main course I like to call it sometimes), I ordered the Cinnamon cream custard with caramelized apple and green apple sorbet. The presentation took my heart already! The custard was light so to let the caramelize apple flavors to dominate. The green apple sorbet would cleanse your palate, ready for the next spoonful of caramelized apples!



I was very disappointed ... that the meal was coming to an end so soon! To my pleasant surprise, there were more to come: Macarons and concentrated jellies. :) Soft and not overly sweet, a wonderful way to complete such a wonderful meal!



It was indeed a wonderful lunch and special thanks to @Fernandogros who helped organized it. Let's do another tweetup soon!!!

Likes:

• Excellent bread basket! Yet to find one that can beat it! (Please let me know if you do!) Did I mention I love their Almond Croissant as well?
  
• The pork cheek was very soft, mushy to be exact. A good way to describe the texture would be to compare it with Wagyu beef texture.

Dislikes:

• The broccoli bouillon was a bit light in my opinion.

Avg Spending: Above HKD 500 per head (with wine) / without wine around HKD 300 - 500.

L'ATELIER de Joël Robuchon
Shop 315 & 401, The Landmark, Central, Hong Kong
Tel: +852 2166 9000
http://www.robuchon.hk


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one thirtyone - my new love of 2009!

Caprice, step side: you are no longer THE ONE, I have found my new love for 2009! Don't worry, we can still be friends! Like in a relationship, I want to keep this new love all to myself, no sharing at all! Selfish Love? Yes! Unreasonable? Depends! - I have been struggling all night long, deciding whether I want to post this review because I want to keep this place as my secret little love nest! But I should not be this selfish right? My new love lives in the middle of nowhere along the shore but has her own private sea dock and a helipad, yes a so-called helipad!



When I first entered the estate, I felt like returning to my home somewhere in the middle of southern France located along the coast! The homely and cozy dining area was like my own private kitchen with windows overlooking the garden and the sea. (I will return one day for lunch for sure!) How come I was not introduced to this place earlier???? Anyhow, the important thing is that I finally met my new love and truly hope this relationship can continue for a little while!



(1) Boston lobster ragout with lobster vinaigrette topped with spiced mango foam & wild arugula
"WOW" was my first reaction and my second then third as well! The marriage of flavors was simple wonderfully with the sweetness of the mango joining forces with the hints of spiced mango created a great match. Don't be fool by the word vinaigrette, the overall flavors of this starter was both refreshing and stimulating for my taste buds! Talk about love at first sight!!!




(2) Salad of French "ice leave," Japanese green house melon, Spanish 36 months cured "Iberico bellota" ham (5J) & hazelnut vinaigrette
Before tonight, I was a virgin to French "ice leave" and I was glad to have spent the night with this crisp and tender ice leaves which I regret not being introduced to earlier! I dare not to make my move immediately because I wanted to start with a gentle kiss before doing it the French way! The French ice leaves deserve to be treated gently and delicately! The sweetness of the hazelnut was a wonderful compliment to the slightly salty ham and the sweet Japanese green house melon.



(3) Cappuccino soup of wild mushroom topped with Italian autumn truffle
Another delightful surprise! The flavor was rich and gave my mouth & throat an intense stimulation. I would not go as far as describing it as reaching climatic stage in terms of flavor, but it was darn close!!! After several sips of the soup, my eyes were rolling up because I am in love!



(4) Char-grilled swordfish & Canadian sea scallop in Mediterranean style
After the soup, this dish seemed rather ordinary to me. It was still wonderfully prepared with the swordfish perfectly done. However, the sauce was rather sour and salty due of the use of olives in my opinion.



(5) Sorbet / palate cleanser
It was about time to cool down a bit because it was quite an exciting ride so far for my taste buds!



(6) Slow-cooked USDA prime sirloin & Australian "Wagyu" beef cheek in Madeira sauce with Porcini mushroom, "petits pois", baby carrot & baby potato
The beef cheek simply melted in my mouth! Enough said! The prime sirloin could have been more tender but it was very beefy in terms of flavor! The flavor of the Maderia sauce was rather complex, I am not too sure how to describe it but one thing I do know, not only did the sauce elevate the flavor experience, it caused my eyes to roll up even higher!



(7) Cheese platter
I did not expect to be presented with a platter of cheeses but a pleasant surprise indeed! While there were only a limited selection, it was nice to have some cheese!



Why think so hard on which cheese to try when you can try all of them! Come on, I can handle all of them!



(8) Chocolate-raspberry souffle with "Madagascar" vanilla ice-gelato
Ahhh, the hints of raspberry flavor in the soft and mushy chocolate souffle was beyond words! My eyes reminded closed from every bite and mixing it with the vanilla ice-gelato was a new experience by itself! Ending the meal with yet another climax!



(9) Coffee & chocolates
I needed the coffee because I need to stay up late to write up this review and to share the good news about my new found love!

I also ordered this wine because of its interesting name! Cockfighter's Ghost ... lolz



I will be framing the menu of my love of 2009 as a reminder to myself how difficult it is to find love!



Note: I wonder if the folks at Michelin Guide somehow missed this place or they got some flat tires on their way to here??

Jin considers this place as her deepest, most-guarded secret, but it was just too hard to control myself not to share this with the world! It is rather difficult for men to control! Check out her blog and you'll see what I mean.

Likes:

• Boston lobster ragout with lobster vinaigrette -great combination of flavors!
• Cappuccino soup of wild mushroom - talk about intense sensation and stimulation!
• Australian "Wagyu" beef cheek - simply melt in your mouth
• Chocolate-raspberry souffle - ending the meal with yet another climax!

Dislikes:

• Rather remote but well worth the trip!(or try taking a helicopter if you fancy!)
  
• Char-grilled swordfish & Canadian sea scallop - sauce slightly too sour

Avg Spending: Above HKD 500 per person

one thirtyone
131 Tseng Tau Village,
Shap Sze Heung, Sai Kung
Tel: 2791 2684
http://www.one-thirtyone.com/

Please Check Official Website above for Address / Map


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Caprice - A Journey into the Land of Cheese!

Just in case you don't know, Caprice at the Four Seasons Hong Kong was just awarded the Michelin 3-Star status. A big congratulations to the whole team! Only a few days after the announcement, I was back at Caprice for a cheese class taught by Jean-Francois Antony, son of the famous affineur Bernard Antony whose cheese can be found in many Michelin starred restaurants around the world, including Caprice of course. All I can say at this moment is that I had an amazing journey into the land of cheese. Not only were we able to try several types of cheese, they were accompanied by carefully selected wines to match them. As I mentioned before on my previous visit to Caprice, I am a newbie with cheese but I know for a fact that I have fallen deeply in love with cheese!



The class was held inside the cheese / wine cellar and as soon as I stepped into the room, I was surrounded by the wonderful scent of cheese. Sorry, I meant to say I was HUGGED by the scent of cheese all around me! I was indeed hard to concentrate on the history and details being taught when you are in a room full of cheese! In the middle of the room was a huge cheeseboard which I assume was cut directly from a very old oak tree. Each student was provided not just with lecture materials but ... o my, they have prepared sets of detailed description and history of each cheese we were tasting along with the pairing wines ... as well as Kodak pictures of the respective cheeses for our further reference! It is always the finer touch of things that made a world of differences in my opinion! Plus, we were all given a new Caprice apron! Woohoo! Time to put the apron to good use and start cooking more perhaps?



I am going to try my best to describe my experience because it is not easy to do so especially when all you can think about was more cheeseeeeee please!!!



(1) Selles-Sur-Cher (paired with Joseph Mellot Sancerre La Chatellenie 2008)
Strong scent with a creamy texture which melt in the mouth; and the cheese made the wine less sweet, balanced out the flavor very well.




(2) Mimolette (paired with Egly-Ouriet Champagne)
The so-called king of cheese by many but I personally find it rather hard to my liking. Flavor was about the same strength as Selles-Sur-Cher. It was hard but slightly brittle as well with a rather mellow aftertaste to it.




(3) Comte de Grande Garde Exceptionnelle and Mont d'Or (paired with Chateau Chalon - Vin Jaune 1999)
The Comte was the long triangular one which was quite solid yet brittle, carried a slightly salty taste. The Mont d'Or on the other hand was soft and creamy like ice cream. Wonderful flavors! I even had several scoops of it afterward. I can imagine myself sitting in front of the TV at home holding a box of Mont d'Or and scooping it away into my mouth! :)



(4) Munster (paired with Albert Mann Alsace Grand Cru 2005)
WOW, the scent, no i mean SMELL, was very strong!!! This can be one of those many called stinky cheese! However, to my surprised it gets better after several bites. It was actually quite addictive with this cheese that I had to get more to go along with some bread! Don;t be fool but the smell, once you tried, you can't stop, at least I can't!



(5) Roquefort Vieux Berger (paired with Mas Amiel Maury 2006)
There were tons of crystallization which made it rather salty but at the same time enhanced the addictive flavors of the cheese. In this case the sweetness of the wine balanced out the strong salty flavors of the crystallization so it would make you keep drinking more wine.

Likes:

• Wonderful Service especially with the lecture materials
• a good variety of cheese types for tasting purposes

Dislikes:

• More cheese would be better perhaps? I know, I am being too greedy.

Avg Spending: Above HKD 500 per person

Caprice
Four Seasons Hotel,
8 Finance Street, Central
Tel: 3196-8888
http://www.fourseasons.com/hongkong/dining.html


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Whisk @ The Mira

Whisk is not the easiest place to find even within the hotel because the direct lift is still under construction. It is one floor above Cuisine Cuisine which opened recently as well. However, it was a rewarding experience even after the little maze adventure. I arrived a bit early so I took the advantage to try out its attached outdoor terrace (called Vibe I think) while waiting for my friends. It was a cool terrace situated in the middle of the hotel with tropical trees, plants as well as some changing lights to fit the somewhat techno ambiance. With the light breeze that evening, it was a perfect moment some personal reflection over a glass of Single Malt Mccallan 12 years old whisky.



This joint is run by famous Chef Justin Quek who headed the Singapore restaurant Les Amis. Justin Quek actually has his own website! I took notice of this place thanks to CNNgo's and TimeOut HK's article / introduction a few weeks ago



The premise of Whisk is actually smaller than I expected, well at least the main dining area. The color theme is mainly grayish and with touches of dark brownish colors from what I saw under the dim lighting. The whole decor was more or less contemporary with touches of high-tech / techno feel to it especially with its stainless steel plated menu. Talking about the menu, for some odd reasons, the fonts were HUGE!, perhaps size 36? Was it intended to fill up the empty space on the page? humm ... (o by the way, for guys, you have to check out the bathroom where the urinals are made of stainless steel and the water tab lights up when you turn it on!)



(1) Baked Lobster Bisque "herb souffle"
It was an interesting way to prepare lobster bisque especially with the souffle top. I did not try any myself but from the look of it, worth giving it a try.



(2) Warm salad of sauteed king prawn (flambeed with Grand Marnier)
A rather refreshing dish to start with especially with traces of Grand Marnier. The prawns were HUGE and fresh with the meat being very firm as well; but the whole thing was not being served at optimal temperature in my opinion. Likely had to wait for the lobster bisque before serving all starters together. Overall I was very satisfied.



(3) Surf & Turf
One of my friends ordered this but did not try any. The turf / lobster looked YUMMMY!



(4) Roasted crispy suckling pig (with truffle salad and spiced red wine sauce)
It was one of the signature dishes from Whisk and one of the recommended dishes from the wait staff as well. A classic Chinese items being fusion-ed I guess. It reminded be of a similar dish from OPIA which closed and gave way to the current Drawing Room. Anyhow, it was very crisp indeed and together with the sauce, it helped to balance the slightly fatty texture of the crispy suckling pig and the slight saltiness as well. I had to beg my friend to let me try a FEW pieces because one was just not enough!



(5) Baked Miso Marinated Cod
Another recommended item with a "whisk" symbol by its name on the menu. The cod was actually more flaky than I expected, which was good because it was less "fatty" as well. (maybe due to the baking process?) The miso flavor carried a slightly sweet taste to it and together with the ginger and lime sauce, it was a rather refreshing! I usually don't order fish (or chicken for that matter) but I think I should change my habit from now on.



(6) Warm chocolate, vanilla ice cream and caramelized banana
Another highlights of the night had to be the dessert round. The caramelized banana was placed inside the warm chocolate tart. The chocolate was surprising rich (and thick) which was wonderful but it overtook the flavors of the banana.



(7) "Flourless" Raspberry Souffle
The souffle was a delight! Soft, light, fluffy (if that's the way to describe it) and melt in your mouth. It had to be consumed quickly because it started to collapse very soon after being served. I only had a few bites because I was too concentrated on the following dessert!!!



(8) Flaky apple tart (with roasted almond and caramel ice cream)
It was not the normal type of TART you would have expected. The so called crust was made from those crispy puff pastry like from a croissant. I cannot recall the exact name for it but it was thin, crispy and hot off the tray! If possible I might just return later just for this dessert! humm ... o well, I will make it happen! Thumbs up for me!!!



We ordered a bottle of wine as well, it was the 2007 Caledonia Australis Pinot Noir which apparently won some awards. For someone who is still learning all about wine, all I know was that it was very fruity and easy to drink, good for drinking by itself without any food pairing.

Likes:

• Great decor + atmosphere (especially with the open terrace for drinks)
• Flaky Apple Tarts - a must try for apple lovers! (I only eat cooked apples ... )
• Roasted crispy suckling pig - a signature dish indeed.

Dislikes:

• Warm chocolate, vanilla ice cream and caramelized banana - the chocolate was too rich that overtook the flavors of the banana.
• Service a bit over-attentive at times

Avg Spending: Above 500 per person

Whisk
5/F, The Mira,
118 Nathan Road, TST
Tel: 852 2315 5999
http://www.themirahotel.com/en/dining/whisk.aspx



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