FourSeasons's Profile
Shinji by Kanesaka, Singapore
I don't mean the preparation of bonito.
I just meant that I prefer the sushi prepared by Kikuchi-san.
Shinji by Kanesaka, Singapore
Nice report.
Judging from your photo, the "spiral shell sashimi" you refer to is mirugai. Bonito, also known as katsuo in Japan, is from skipjack tuna.
I actually prefer the preparation by Kikuchi-san to Oshino-san but I think he has moved to the OUE site.
Shinji by Kanesaka, Singapore
CUT in Singapore is much much more expensive than the one in Los Angeles. I recall the average bill in CUT SIngapore was around SGD300pp while about USD100-150pp in LA. Also, they offer mostly waygu steak in Singapore but more USDA steak in LA.
Shinji by Kanesaka, Singapore
Lunch is much cheaper and better value for money. But they do offer more expensive stuffs in dinner such as abalone that is not available in lunch.
Singapore - Katong Laksa Wars (March 2012 Update)
@huiray: yes, it is an option. I always ask for extra cockles on my laksa, that is actually the highlight of the dish!
Going to Sawada and Yoshitake Sushi, my wife doesnt eat sushi! PLEASE HELP
I would suggest you you eat solo. Both Sawada and Yoshitake are in Ginza so I assume she can easily spend 2-3 hours shopping in that area. Both sushuya are very small and the chefs would certainly be unhappy if she occupied a space not ordering any food, unless that is you are willing to eat her portion thus doubling your expense there, which is very expensive even for one person.
Peking Duck in Beijing
Re Made in China: avoid their Southern and Sichuan dishes. Their strength is in the Northern dishes. I think you have to pre-order the Peking Duck. (You can order half portion too) I would usually order 芝麻菠菜 (sorry, not sure what the name of the dish in English menu; literally translated as sesame sauce spinach, typical Beijing appetizer, very well done here); try some dumplings 饺子, they have a few types and I tend to prefer the House Special ones; also not to forget 地道炸酱面 Ca Cian Noodle but notice some friends do not like the style here. All these dishes are quintessential Beijing dishes. This should be good enough for solo or two diners but if you have larger party, may want to try one of the lamp dish, I can't remember the name of the dish but it includes 烧饼 (think of it as Chinese pancake). Or the other option is 葱爆羊肉. May also consider 松鼠桂鱼 (sweet sauce fish???) but I always thought Northerners are not so good with seafood dishes. If you like spicy food, may consider 口水鸡 (Saliva Chicken), the only Sichuan dish worthwhile to order here.
Re Da Dong: I am probably the only one in Chowhound who thinks Da Dong is way overrated. Been there twice and not impressed at all. The only memorable dish is 董氏海参 (Da Dong's sea cucumber). Hope your experience will be more like others here.
first visit to Hong Kong with family (including toddler)
Good to know you like it :-)
Peking Duck in Beijing
The Mandarin speaking community in Beijing called it Kao Ya though the rest of the world debate if it is Peking Duck or Beijing Duck.
Peking Duck in Beijing
I have tried all of them except Li Qun. My vote goes to Made in China.
Tipping [moved from China/Southeast Asia]
japanesefoodlover has stepped into a culture that I would say expatriates or tourists are not familiar with. I don't live in Hong Kong but have been there more than 100 times and still a regular visitor now. And I would say I am quite familiar with the dining scene there. For tourists and non-regulars, I would say tips is not a must. But the waiters would always appreciate some though they may not verbally admit it. But for serious local foodies like "japanesefoodlover" who dined 10-12 times a week in good restaurants, yes, they have habit to tip, and the result is they get better treatment, they will be more respected, better rapport with the waiters, they will be recommended seasonal dishes that are not in the menu and receive more serious attention. These are intangibles that non-locals (even those expats who have lived there for many years) will not understand and appreciate.
High End Sushi in Tokyo (or should I stick with Sawada?)
Re Sushi Umi: Difficult to book. And they insist at least one person in the booking party has to speak fluent Japanese.
Eccentric three days in Tokyo
Perhaps Auntie can come to Singapore; chef Bruno Menard of L'Osier will open 2 new casual eateries here by July but they will not be Michelin style in terms of positioning.
Indonesia - Best Fried Chicken in East Java at Ayam Goreng Ny. Suharti in Surabaya
Not really, many Indonesian dishes are not "deep fried". What you refer to Indonesian food in the above description is actually Jawanese food, and while many dishes focus on "frying", there are many alternatives ones that don't, such as Ayam Bakar, Nasi Rawon, Soto Ayam, Nasi Gudeg, Nasi Liwet etc. But since the restaurant OP went to is an "Ayam Goreng" restaurant, obviously most of the dishes are "goreng". But looking beyond Jawanese food to other regional Indonesian food such as Betawi, Padang, Manado, Balinese food, "frying" while popular is not exactly the primarily cooking method.
Les Creations de Narisawa or Nihonryori Ryugin?
@Big C: You went to the wrong places. Typical for tourists who depend on Michelin Guide on Hong Kong.
first visit to Hong Kong with family (including toddler)
Style has slight different but essence is still Dim Sum. You make the call but I just think maybe too much to have both on the same day. Never done that before. And just beware the Flower Crab itself is a large dish, actually more commonly ordered for dinner than lunch and more appropriate for a party of 4 or larger. The waiter may also ask you when you are about to finish the crab if you want another noodle dish where the noodle is simmered with the leftover of the hua tiao sauce which I think is really delicious, so that itself is 2 dishes. And then you will also go to LYM or SK for seafood dinner. Be ready for a really big appetite if that is your plan.
first visit to Hong Kong with family (including toddler)
I find FLM is actually quite consistent, whether regulars or non-regulars. Of course, once my friend who is a big time regular brought me there, the service standard is much better since everyone there seem to know him. So he got a familiar rapport with the head waiter, and immediately, the seasonal off menu dishes are available to him. But then, as a non-regular, I also find their food to be outstanding. And especially if Porthos ordered shark fin soup and abalone, I really don't see any reason why the food standard will drop as those signature dishes are the ones that make them famous and more importantly, maximize their profit!
first visit to Hong Kong with family (including toddler)
@Porthos: Sorry to inform you that Crab Roe XLB that is famous in Victoria is not in season now. You have to wait till Oct-Dec period for the hairy crab season as that is the crab roe that is really awesome. Not sure your time line of "a few weeks" but if your trip falls on June/July period, another alternative is "yellow oil crab", the roe is not as good as hairy crab, but certainly that Crab roe XLB will be better than a "normal" one.
Dim Sum likely to end 2 or 2:30pm so being there at 2pm should be ok, I think. But is there any reason why you are so anxious to have 2 Dim Sum on the same day? Seem to me like it is more enjoyable for you to just relax and finish the meal in Victoria rather than rushing for the second one as there is really nothing that is marginally much more exceptional in LG to make such extra effort.
Last trips to Lei Yu Mun/Sai Kung were 1-2 decades ago so I can't advise on these matters. But if you just want to focus on culinary skill, I am sure Victoria or LG can offer much better seafood than both those locations. For more convenient location (closer to Conrad) with decent value, you can get mantis shrimps/crabs at Under the Bridge Spicy Crab. And they opened until really late so you can have it for 2nd round of dinner : -) I think this one is well covered on Chowhound, just use the search function above.
first visit to Hong Kong with family (including toddler)
Hi Porthos:
Re LG vs Victoria City for Dim Sum: Victoria tends to be more rustic & traditional, LG more modern interpretation. If you like crabs (since you mentioned crustaceans) , remember to order the "Flower Crab with Hua Tio liquor sauce" in Victoria. Victoria is actually quite similar to Fu Sing (which is well covered in Chowhound) since the owner of FS was the ex chef of Victoria.
Re FLM: not sure why Charles says it is not for non-regulars. I am not a regular there but the standard is still very good. In fact, for Cantonese style shark fin and abalone, and if budget is not a constraint, FLM is still the place IMHO.
Re Lei Yue Mun: any reason why you want to spend 2 dinners there? Like Charles, I have not been there for years. I think it is a place more for tourists.
Chowdown in Singapore
Last chow meet here 2 years ago was too underwhelming, only 4 turn out. Too much work, too few participants. By comparison, the HK chowdown organized by CharlesYu tend to have around 10 participants.
小笹 Kozasa in Shibuya - any preview
@Nonisix: I like Sushi Mitani. Chef likes to reinterpret preparation of sashimi/sushi: abalone with uni sauce, flat tairagai, tuna roll with fried age tofu skin, abalone soup etc. Even a few of his sushi is prepared more like risotto (kind of wet), like his aburi akami sushi and ika sushi. His rice is not his strength, his cutting a bit bigger than usual that tend to overwhelm the rice. If you are a traditionalist, probably not your cup of tea. Those who like Sawada will like here; those prefer Jiro/Mizutani probably won't.
Florilege in Aoyama
Are you sure your description above is set lunch. I just had a set lunch there and it was like less than half what you had!!!
Tokyo - last min planning
Rumors is that Sushi Yoshitake will soon open one in Hong Kong too. And of course, Sushi Kanesaka, Ippudo Ramen, Jumbo Yakiniku and Yakitori Shirokane Toritama have all opened up branches in Singapore for the last two years.
Tempura Restaurant and sushi restaurant
@Ninisix: Tempura Yokota's interior is not minimalist black counter. Are you sure you did not confuse it with Tempura Yotaro (though I have not been to Yotaro, the pic on Michelin Guide seem to be black counter)?
@CWFOODIE: Yokota is my favorite tempura though I can't compare it to Mikawa since I have not been there.
Wishing Hong Kong Chowmeet a huge success!!
We actually had it before in Singapore but too few show up!!!
Please Offer Your Critique/Advice on our Tokyo Food Tour Picks!
You may want to try tonkatsu at Takashimaya Shinjuku on Day 3. Katsukura is quite popular, very consistent too. I think it is on 13 or 14th floor.
Your Favorite Yakiniku in Tokyo for Wagyu, Kobe, Matsusaka, Horumon, etc?
Don't think you will get Kobe or Matsusaka on yakiniku, at least not in my experience. Kobe tend to be served more in Shabu Shabu setting rather than yakiniku.
My usual place for high end yakiniku is Ayanokouji near Midtown. http://www.ayanokouji.jp/
For mid end yakiniku, I tend to go to Jojoen chain at Nishiazabu branch, which is their best rated one at Tabelog: http://www.jojoen.co.jp/
On my upcoming trip, I will try Yoruniku, another high end yakiniku that is raved by my friend and highly ranked at Tabelog: http://r.gnavi.co.jp/a388101/
For Horumon, my go to place is Kura but it is in Futako Tamagawa area which is quite far from most tourists area, perhaps not so convenient: http://r.tabelog.com/tokyo/A1317/A131708/13069219/
Many hounds like Jumbo chain, you may consider that too.
torishiki (meguro, tokyo) - anyone heard of it?
@akated: Arrive 23rd evening and depart 1st April. Florilege (30th), Toriki (26th), Disneysea (26th, I can't get out...), maybe Butagumi but more likely Katsukura (25th). None overlap but so close...
Interested in a chowmeet on 29th evening if you can get out of DisneySea? I was just going to write to Asomaniac for a chowmeet on that evening...looking at a bar izakaya place in Akasaka. I will place my email address on my profile for next few days, write to me if you are keen to join.
torishiki (meguro, tokyo) - anyone heard of it?
@akated: wow, this is amazing, seem like we are targeting the same restaurants on our trips!!! Mitani, Florilege, and now Torishiki. Even our dining dates are quite close to each other. But bad news for you, Torishiki is fully book for March. I tried to book at the end of January and the whole March was already fully booked even back then. You may have better luck with Toriki since some March slots were still available when I booked in early Feb. But Toriki also allow walk in guests at the 9:30pm slot. Based on a Taiwanese blogger who tried both of them, he/she actually prefer the food at Toriki but the ambiance/cleanliness in Torishiki is better.
Which other restaurants have you booked on this trip?
