Yupe, still waiting ... they are hiding ! :)

Sure, no lumps and mixed. That's correct.

But, after some times ... the miso will be separating ... going down to the bottom of the broth.

Hi,

I am trying to create ramen "miso" broth like the one that I found in many ramen restaurants.

Well, I am making some basic ramen miso broth using:

- dashi
- soy sauce
- mirin
- miso paste (white)
- miso paste (red)

The thing that I don't quite understand ... I always read that we should not boil miso paste, for example when making miso soup. Because when you boil miso, the taste will change and not delicate anymore.

However, on my experiment, I cannot get the miso paste dissolved into the broth. After some times, the miso will be separated and went down to the bottom of the broth.

So, what's the secret with the ramen miso broth on those restaurants? Because I found the broth was not separating the miso.

Boil it?

Use some kind of liquid agent?

Soap? :)

Thanks!

Just register with the site, it is free. It does not ask you for anything. If you are paranoid or something, create a new email and use that to register. Easy! :)

Problem with this technique, you cannot make several batches :)
Once you have done with the first batch, you must wait the oil to cool down.
Of course, you can use several fryer ... but you need more oil!

Hi all,

I came across into a recipe that calls Chinese sesame paste.

And I found similar to this below in a store somewhere at my place:

http://www.flickr.com/photos/fotoosva...

Is that correct?

I know the photo title mentioned "Sesame paste", but in the bottle is "Sesame sauce".

There are quite a lot of "oil" on top by the way.

Wondering if this is the correct ingredient :

Thanks!

Hi,

I plan to buy kitchen torch ... mainly for experiment with food :)

For example, I want to try to brown meat using it ...

So, after some research I found that for the above I should buy a small torch from hardware store ...

Not just common small creme brule torch.

Any thought and recommendation about this?

Also, will you smell the fuel (butane or propane) in the meal after you torched? :)

Thanks.

I did not manage to eat at Shanghai Garden .... but I ate 1 hairy crab at Lei Garden TST branch.

Well, this creature is so small ! :)
Not much meat ... and I was unlucky because it did not have roe.

Disappointed, really. But probably not, at least I finally saw and tasted it :)

About Lei Garden TST itself, I am disappointed. It does not deserve Michelin Star 1 (2009 guide). It has some interesting menus, but when I ordered some of them ... they said "we dont have that today" (or sold out).

I can understand for one of the menu that use "crocodile". Yes, I ordered that.
But "sauteed sea whelk" ??? I saw sea whelk all over the place in HK, so I could not believe they didnt have that.
Even worse, they didnot have "roasted suckling pig" !!! (sold out).
I thought suckling pig should be standard on up market restaurant (hey it is pork! source must be abundance).

And I came right on time 18:00 ... first customer that day for dinner.

:(

I will :) But probably next month (early Dec) after I came back ... and if I got a seat in that restaurant.

I don't speak chinese, I will try to call for reservation.

Thanks to aledm and modernleifeng,

After some searches, I decided to try this restaurant below:
Shanghai Garden, +852 2524 8181, Hutchison House (1st Fl), Central MTR, exit J2

It looks like they have a nice hairy crab menu.

Ah ... found it. It is not in China, nor in HK.

It is in San Francisco ... Sorry :(

http://phogardensf.com/page.php?Page=...

My friend sent me couple of photos of a restaurant (attached to this post).

The restaurant serves some kind of beef bowl like vietnamnese pho or something.

So, do any of you know where is this located?

I am not sure if it is in China / HK, but I would like to see if anyone can read those chinese characters :)

I would love to try !!!

Thanks.

Hi,

I keep reading about hairy crab season in Hong Kong in this board.

When is this season specifically?

Which restaurants have this kind of hairy crab menus? And what's your favorite?

Is this really seasonal? That means they are only available during the season.

Thanks.

Hi Niawu,

I think they are all in the same price range. I have not been to any of them, but I got price indication from Nobu website. More or less the same, depends on your menu/dish choice I think.

For the steakhouse, I am aiming to have wagyu beef steak :) And found 2 candidates:

(1) Wagyu Restaurant HK (no website!)
I asked opinion here http://chowhound.chow.com/topics/662900

(2) The Steakhouse at Intercontinental Hotel
http://hongkong-ic.dining.intercontin...

From several (limited) reviews of Wagyu restaurant, I probably will choose this one.
The Steakhouse is much nicer atmosphere and more up market, and of course much more expensive :

I know that some of those Japanese resto serve wagyu as well, but I really want it serve grilled as a steak, medium - medium raw :)

I will be in HK only 3 days and so far here my choices:
- Day 1: Lunch: undecided, Dinner: Wagyu Restaurant
- Day 2: Lunch: Seafood at Saikung, Dinner: Under Bridge Spicy Crab (garlic crabs!)
- Day 3: Lunch: Lei Garden at TST, Dinner: Harbourside buffest at Intercontinental Hotel

I am also looking for the best Hairy Crab dish, but still have not found any yet.

Take a look at Megu Hong Kong. Too bad they dont have website.

http://www.bloomberg.com/apps/news?pid=20601099&sid=aAoK8HDPBVXc&refer=dine
http://www.discoverhongkong.com/fine-...

They are more or less same class in terms of price (expensive). If you have been to Nobu before, then I dont think you have problem with the price.

To be honest, I was researching this as well for my next month holiday. But I changed my mind because I would go to steak house :)

Probably out of context, but how do you keep / store chinese rice wine (Shao Xing)?

I got one for cooking, and the label said "Best before: <date>".

Today, I ditched that one because it has been expired more than 6 months ago according to that label.

Do you keep it in refrigerator? Or just place it in a dry cool place?

Or am I missing something that there are chinese rice wine NOT for cooking? :)

Hello,

How do you keep/store Chinese rice wine (Shao Xing wine)?

Should I store it in the refrigerator?

Or just in a cool dry place (like in the kitchen cupboard).

Thanks :)

Hi,

Has anyone visited Wagyu Restaurant Hong Kong? The location is here:
60 Wyndham St
Hong Kong Island, Hong Kong
+852 2525 8805

If yes, how good is it? And how pricey is their Wagyu steak? :)

Too bad that they don't have website (www.wagyu.com.hk just blank).

I am looking for a restaurant in HK that serve wagyu steak, I ate years ago in Australia and I am wondering if I can get it in HK on my next month holiday. Yes, for sure there are many restaurants in HK serve this, but I need some recommendations if possible.

So far I found also "Harbour Grill" at Intercontinental Hotel (TST), but I want to do price comparison :) I know, this kind of meal is expensive, but sometimes they just over-price (not right-price).

PS: I apologize if this is not appropriate question on this board. I am still new :) This is my first post.

Thanks!