e_ting's Recent Activity
Chowhound Post
Italian besides Da Domenico, Gaia maybe??
Il Bel Paese has several locations, including 1 in Wanchai. There's also one in the mid-levels and maybe one more too but I forget... It's been around for a while and the local papers/mags do cover it occasionally, so it could well be the one!
Chowhound Post
Anyone eaten at Magnolia in Hong Kong? Help!
here's their website: http://magnolia.hk/
it's not bad - hearty (if a bit too heavy) Southern food by a Southern chef. You'll probably end up eating three times your body weight, but it's good if you're looking for that kind of food.
Try searching on expat forums - it seems to have gained a following and is quite well known among expats
Chowhound Post
Italian besides Da Domenico, Gaia maybe??
for a short time, there was a brilliant Australian chef (he was supposed to be permanent) at Aqua - you may have had the good fortune of having one of his creations!
Adding to the list - I know you can buy fresh pasta at the Italian deli Il Bel Paese. They also seem to have a restaurant, but I don't know about the quality of their cooking... You might have to borrow someone's kitchen and DIY!
Chowhound Post
Italian besides Da Domenico, Gaia maybe??
Aspasia and TDR are more modern Italian than traditional. Gaia & Isola are by the same owners and their food imo is so-so. Cecconi's in Central is ok, Tuscany by H does a good pasta, but pricey ($200-300), around that price range you can also try Nicholini and Grissini. There was a huuuuge discussion on this board re Italian eateries (mostly 'Is Da Domenico worth it?') and you'll find many other places listed there.
Chowhound Post
Robuchon vs Robuchon
lunch is prix fixe at both; i've only been for dinner at l'atelier, which was around HK$800 per head, a la carte, without wine. i imagine galera would be around the same, if not more.
Chowhound Post
Best Chow in Guangzhou
the recs for Bing Sheng, Yin Ji and the Chinese resto at White Swan you copied above are from me, and having been back recently, I can confirm that they are still good.
If you have a driver and are up for a 20-30 min ride, there's a place called Ji Cun (trans. Chicken Village) in Panyu, along one of the main roads leading to Panyu town. Address and photos from a previous visit on my blog here: http://www.e-tingfood.com/2009/06/gua...
Most amazing steamed chicken I've ever had - it's not meaty, but full of flavour. I haven't been back recently but my dad has and says they've renovated/in the process of renovating so the entrance is a bit obscured (might be done by the time you get there), but still plenty of people are going - proof that there's no stopping the Chinese when it comes to good chicken!
Shenzhen:
Laurel Restaurant (several branches, the one in Portofino isn't the most convenient but is best with alfresco seating, but avoid the one in Lowu Commercial Centre) - good for Cantonese - I like it better at lunch for dim sum.
Jin Yue Xuan - also one of my favourite haunts for dim sum, right above Che Gong Miao MTR station so it's very convenient. Both are on the 'fancier' side and not exactly cheap (you're looking at 50-100 yuan per person for lunch)
Bashu Feng - a chain, but pretty good Sichuan food
Chowhound Post
Robuchon vs Robuchon
l'atelier is lighter, less formal and more "modern" by definition/brand positioning; while galera is more old school. this is reflected in both the menu and interior design. at l'atelier you can opt to sit at the bar to watch the chefs at work. both are very good at dinner - but for lunch i'd go for galera (ie macau) - much better value - lunch is about HK$300+. l'atelier also do a lunch deal (forgot how much - they keep changing it) but i find that the quality of food isn't as good as at dinner.
Chowhound Post
Searching for King Crab Restaurant in Causeway bay
this one, perhaps?
http://www.openrice.com/restaurant/sr...
King Crab
Shop 6-7, G/F, Dandenong Mansion, 379-389 Jaffe Road (Causeway Bay)
2234 0888
I've never heard of it actually, just did a quick search - if you end up going, do report back if it's any good!
Chowhound Post
Woks/Cookware in Hong Kong?
Not sure about hand-hammering (is it still the done thing?), but the best place to get traditional cooking accoutrements in Hong Kong is Shanghai Street. You'll find everything from cleavers to woks to mooncake moulds - it's where a lot of restaurants get their supplies. The shops are in a consecutive strip close to Yau Ma Tei MTR.
Chowhound Post
Hong Kong Food Blogs?
may I add:
http://ahkfoodie.blogspot.com/
http://hk.myblog.yahoo.com/Deli-Prince
both are a bit old-school layout wise, but cover lots of places.
also, re non-seafood don't miss-es, plenty of chinese restaurants do great meat dishes, e.g. crispy chicken at t'ang court, BBQ pork at west villa (or joy hing for roast pork - "siu yuk" - but it's more of a food stall than a restaurant) - any specifics as to what you're looking for? there's also plenty of "don't miss when visiting" posts on this board that might be helpful.
Chowhound Post
San Xi Lou HK tips
Anything on the Sichuan side of the menu - they have Canto/Shanghainese (I think) as well - no go.
2 things i particularly liked:
shui zhu yu (fish cooked in trad Sichuanese (is that a word?) style in a pot of chilli + oil) - fish is tender and slippery.
zhang cha ya (lit. sauce + tea duck - a smoked duck of sorts). the meat is a little dry (think confit), has a great smoky flavour and falls off the bone - ideal for giving your tongue a rest from all the ma la.
the hot pot (chilli based, of course) looks quite good too and a lot of people seem to go there just for that, but i've never ordered it.
Chowhound Post
Tough Decision in Melbourne - Vue De Monde, Grossi Florentino, or Jaques Reymonds
Like mr_gimlet said, it depends what you prefer.
Personally I'd say Jacques Reymond for the best representation (in my mind) of Modern Australian. Highly classical (French) technique + love of Asian/Australian ingredients. Flavours tend to be subtle and fresh/light rather than hearty. Atmosphere and service are refined, elegant and a bit old-school - all pastels and skirtings in what looks like a private home.
Grossi would be my top pick for Italian (depends on what you feel like eating - all three are v different). Even more old-school than JR, the Mural Room is all dark, gold and brown tones (and a mural, of course). Food is excellent and can range from fiddly haute cuisine-ish to rustic home style. Chocolate desserts there are divine, service is also tops.
VdM is my least favourite of the three. I find the food a bit too froth & syringe-y, not that I'm against froths and syringes (ok, maybe I'm against froth) but the flavours sometimes don't compliment and some of if is just there for the sake of presentation. Sure, the dishes and the decor are good to look at, but I'm not there for those things. Service can also be a bit frustrating and I'm not a big fan of their wine list, although they seem to pride themselves on it and have wine pairing options. To me it's too much hype and too little substance. And dinner does cost an arm and both legs.
Chowhound Post
Beijing - Delicious!
thanks for the report! very interesting to know Made In China's chef has jumped ship...
Chowhound Post
HK Flowers
http://www.agnesb-fleuriste.com/
They also have their own brand of mooncakes and hampers for mid-autumn festival (to bring things slightly back on topic...!)
also http://bnm.hk/ - they can do more custom combinations (whereas agnes b will usually only do what's in the catalogue) and are a bit less expensive
Chowhound Post
FiftyThree: Singapore's answer to The Fat Duck?
Managed to squeeze in for lunch at FiftyThree when I was in Singapore a couple of weeks ago, I'll leave the full-blown review for later, but in short I think it's a very worthy dining addition to Singapore. I'm from HK and I haven't found a place in HK that can deliver such creative, daring food without going overboard and successfully combine it with a casual atmosphere and friendly, professional service. So not every dish works, but that's the same as a lot of non-Chinese restaurants in HK. As for the prohibitive prices, I totally agree with others who've suggested going for lunch.
Chowhound Post
Hong Kong's best roast goose (cantonese)?
Sounds like you probably already went to the old Chan Kee then :)
Here's the name & address for Rhine Garden:
嘉韻酒樓 (pron: Gaa Won Tsau Lau)
38 Castle Peak Rd
(next to Park n' Shop International)
tel: 2496 2233
http://www.openrice.com/restaurant/sr...
Chowhound Post
What is your favourite Hong Kong hole in the wall? Any good spicy food restaurants in Kowloon?
One quintessential HK experience and one of my fave holes in the wall is the Australia Dairy Company (nothing to do with Australia - you'll know when you see it), a fave for HK-style breakfasts of ham & macaroni in soup, thick toasts slathered in butter and egg and ham sandwiches etc. It's pretty much HK's version of a diner, but I'd only go for breakfast (or an afternoon snack of steamed milk pudding/egg custard). The service sucks, the food isn't for everyone, but most HKers will tell you it's a worthy experience. You'll find nothing like it in Mainland China.
http://www.openrice.com/restaurant/sr...
For spicy food in Kowloon, try Yunyan in Miramar Shopping Centre (cnr Nathan and Kimberly Rds, Tsim Sha Tsui) for Sichuan.
http://www.openrice.com/restaurant/sr...
NB. openrice.com is a very useful Citysearch type search engine for addresses in both chinese and english (most, not all) - though most of the site is in chinese, just type the restaurant's name in the search bar.
Chowhound Post
Singapore: New Places in Dempsey Hill
Just got back from Singapore a few nights ago. We went to Jumbo @ Dempsey for chilli crab (dinner) and I can't say I was impressed, though not having been to the other Jumbos I can't really compare. Our crab was pretty tasteless (apart from the chilli), the meat ok, but not 'sweet'. It was very busy though - we booked for 8pm, requesting an indoor table, but when we got there they didn't have any, though sitting outside was ok (horrible music though). We also had a dish that was you tiao filled with shrimp paste, covered with sesame seeds and deep fried. It was ok, but I almost forgot that it was you tiao as it was devoid of elasticity. We also had stir fried baby kai lan, which was fine - fresh and crisp, but if they didn't even do that right I think they'd need to shutter! All in all, not a horrible experience, but I simply wasn't impressed!
Chowhound Post
Hong Kong's best roast goose (cantonese)?
There are quite a few roast goose restaurants in Sham Tseng - which one did you go to? Chan Kee is arguably the most famous, there are 2 Chan Kee's - one in a newer building (where Wellcome is) and another at the 'old' village where you sit under a tent/marquee with no aircon. I prefer the latter, as it's ok to walk in and just have half a goose and rice and nothing else.
The other oldie in Sham Tseng is Yue Kee, but I find the goose there a bit hit n' miss. The skin is crisp sometimes and simply limp others.
Another place in Sham Tseng is the Rhine Garden Restaurant which looks like an inconspicuous neighbourhood dim sum place, but they do a mean roast goose - their variety is closer to Peking Duck - a plump goose with skin pulled taught which yields a dry, crisp skin. Chan Kee, Yue Kee and Yung Kee (central) tend to do the slightly wrinkled, 'wilted' variety that doesn't seem so concerned with crispness, which in my personal humble opinion, defeats the purpose of roasting.
Anyway, my pick is the Chan Kee that's under the tent.
As for what to eat it with, I'd go for rice, to soak up the juices, but lai fun is definitely the traditional lunchtime/snack choice. I remember my dad telling me what an incredible treat it was to be able to have "siu ngor lai" (roast goose + soup lai fun) after school.
Chowhound Post
Interesting foreign cooking shows??
there's a sweet old jewish lady who teaches classic dishes and speaks a little about the origin of the dish. the videos are pretty low-tech though. it's called "Feed me Bubbe" - you'll find it on Youtube. More for the cuteness factor I suppose!
Chowhound Post
Where is the Best Sunday brunch in Shanghai?
for non-buffet options, anyone tried m1nt, el willy or stillers? the one at m1nt is supposed to be really good, am a little skeptical tbh
Chowhound Post
Looking for good beef pho in Hong Kong
this is really unorthodox, but I quite like the beef pho at Ricepaper (Ocean Terminal, TST and World Trade, causeway bay).
Nha Trang from what I know doesn't use much, or any msg - I've never had a problem and it's my go-to for pho.
Pho 26 in Wanchai & Sheung Wan is ok when I'm desperate, but they definitely use MSG and the noodles are a bit pasty.
And I wouldn't bother with the Ameri-Viet Pho Hoa - a total disappointment.
Pho Tai in Sheung Wan is big on MSG too, the only thing going for them is the use of a really tasty herb that looks like mini lettuce leaves with ragged/serrated edges.
I've yet to try Pho Saigon, or pho at other Vietnamese places like the venerable "Yin Ping" in Causeway. So in short, I haven't had any 'wow' pho in HK that's as good as Pho Dzung in Melbourne (the irony).
Chowhound Post
Hong Kong Pantyhose Milk Tea competition winners - anyone tried the 3 places?
Interesting - but I don't think the restaurant is from that area because the two "Tai"s are actually different words in Chinese.
Just found that Tai Hing (the restaurant) actually has a website. They're from Saiwanho : http://www.taihingroast.com/hk/eng/ab...
Chowhound Post
Hong Kong Pantyhose Milk Tea competition winners - anyone tried the 3 places?
Hi Luther, not sure what you mean by "in Tai Hing"? Not aware that there's a geographical location called Tai Hing...
K K, thanks for the knowledge. I see you're a big fan of Eric Wong! I've seen you post links to his site a couple of times :) Too bad I haven't much patience for reading Chinese (my formal Chinese is worse than a primary sch kid haha)
Chowhound Post
Hong Kong Pantyhose Milk Tea competition winners - anyone tried the 3 places?
Tai Hing's milk tea is a prime example of HK-style milk tea. Strong tea flavours (a little acidic) yet smooth, thick and milky. Colour verges on terracotta. The ice on the outside is a great idea because it prevents the tea from being watered down. Not sure it's a TH invention, but it's a good idea nonetheless.
I had no idea Cheng Kee was in Sham Tseng - and I live around there! Will try it out and report back. Never tried Tai Fat either, but it's a bit far out to go for a milk tea...
Chowhound Post
Lei Garden
For a little while some of the more experiened chefs (maybe the head guy even?) was at the branch at Elements (Kowloon Station) to oversee the opening. I don't know what the situation is now, but I went a couple of months back and it was still very good, though admittedly I've never been to the Wanchai location so I can't compare...
Chowhound Post
KL trip report (long)
actually after I read Eating Asia's blog and your post saying it's a must stop for foodies, I triple-starred it (i.e. highest priority) on my "to-eat" list and made sure I went!! so thanks a lot!
Chowhound Post
In search of Hong Kong's 'BEST WON-TON NOODLE'
haha "Tongluo Bay" - are you for real? I'm sorry but I don't think I can trust a travel website that can't even be bothered to find out the proper English names of regions in a former British colony.
Also, 池記 (spelled Chi Kee, I think) is no longer on Russell Street. Their Causeway Bay branch is now on Percival St. Hello, fact check! (especially given that you're blatently promoting your own website here)
While they're prob not the best, they are very consistent. I love their tiny "sai yoong" (with 2 wontons and about 3 mouthfuls of noodles) - one of the best deals in town - HK$14, and a perfect afternoon snack!
Chowhound Post
KL trip report (long)
I had no idea Mme Kwan's is halal!! Shame on me - no wonder it was a bit 'different'! I did eventually have otak-otak in Penang, at a restaurant called Nyonya Breeze, hopefully will have time to post about it soon - but actually my untrained palate preferred the bouncier otak-otak at Mme Kwan's (must be my HK-style fishball/fish cake upbringing), whereas the one at Nyonya Breeze was a bit mushier. Taste wise, though, I did like the one in Penang...
Chowhound Post
Recommendations for a Vegetarian
re: 不能吃肉 (pronounced boo nung chih row) - "I can't eat meat" - simply print it out and show your server. However, do note that the word 肉 (meat) sometimes (to some people) doesn't include fish - ie. they might think you eat fish/seafood, so I would suggest you print out/learn 我只能吃素 (wo zhi neng chi su) - "I can only eat vegetarian (food)" instead.
