Good Value Set @ SeaKing 海龙王海鲜 on Cheung Chau Island on 3Jun2015

Posted on June 4, 2015 by chefquak

cheese onions lobster

we were late setting out for lama island 南丫岛 on 3.6.2015. we arrived at the central pier no 4 at just past 11am. the next ferry to lama island was at 12pm. so we walked over to pier no. 5 & managed to get on the ferry to cheung chau island 长州岛 instead. i forgot to check though for fast ferry so we got onto the slow ferry (1hr) journey to cheung chai, perhaps no difference anyway. we arrived at cheung chai 12.15pm. the morning porridge shop at the market which we intended to have was already closed.

Sea king 海龙王海鲜 on cheung chau island

we saw seaking 海龙王海鲜.

HK$198 4-course set

and had a look at the 4-course HK$198 promotion menu. it looked ok. i asked the grumpy fella if there were any other charges. he told me HK$25 all in for tea etc.

海龙王海鲜 on cheung chau island

we decided to sit down & try our luck (maybe have our throat slashed…haha!)

cheese onions lobster

i saw cheese lobster on the menu, thinking it was cheese gratin. it seemed pointless when i tried to ask him for other preparation, so i told him to add less cheese. anyway it turned out to be a cheese onion sauce, and it was actually quite tasty. i added quite a bit to my rice too. haha! 🙂

cheese onions lobster

lobster was small, like 300g? but it was ok. very low price leh…let the shop earn some money. 🙂

pan fried cod

the pan fried cod didn’t look great.

pan fried cod

but taste was good. not that i think they cooked particularly well. just that it was a very good fish, and OMT (oh my 天) they did not destroy it! good, good. 🙂 it was tender & oily flaky like cod should be, of course not talking about teriyaki cod at mikuni. my own teriyaki cod etc also better, but this will do. 🙂

steamed scallops with garlic & tanhoon

we had 4 steamed scallops with garlic & tanhoon. this the same preparation as the razor clams at keung kee chicken porridge 强记鸡州。 their menu & signboard showed HK$35 for 1 for this dish alone was HK$140! (later i saw tons of bad comments on openrice & even a seaking Facebook site).

steamed scallps with garlic & tanhoon

similar to keung kee, somehow they slightly over steamed the scallops. but actually it was pretty ok dish. no complaints at the price.

fried lettuce

lettuce pretty ok too. overall lunch cost HK$223. to me it was a very good value set. & the food was above average really, not cheap & bad. afterwards i saw loads of very bad reviews on both openrice & strangely a seaking Facebook site (probably not by seaking). in fact i think it was like 100% poor comments & i can totally understand why. service, cut-throat etc.

for us on the day though with this set, it was pretty good, and i would think much better value vs the HK$198 at keung kee the night before.

c.h.e.f andy

Good Daipaidong 大排档 Dinner @ Keung Kee Chicken Porridge 强记鸡粥 on 2Jun2015

Posted on June 3, 2015 by chefquak

steamed razor clams in garlic & tanhoon – HK$95

after very late tea cum lunch at timhowan at 4.45pm, we were quite full.

i was considering trying out a daipaidong near royal park called chan kun kee 陈根记except it is really not that near, about 1.6km & 20mins walk. sis was not keen to walk in the dark through shatin park, so we decided to go back to keung kee chicken porridge 强记鸡粥，my usual daipaidong 大排档 introduced by a good friend jeanette of bespoke travellers.

keung kee is at tai wai, just 1 stop from shatin. we reached there about 9pm on 2.6.2015.

keung kee chicken porridge at tai wai

we got a table immediately. they have 3 adjoining shops, and were quite filled up.

keung kee chicken porridge at tai wai

haven’t research on the history yet, but their sign says 正牌沙田鸡粥, but is located at tai wai. maybe originally from shatin.

steamed razor clams in garlic & tanhoon – HK$95

we ordered the steamed razor clams in garlic & tanhoon 蒜蓉聖子粉丝。it came with heaps of garlic & tanhoon. 🙂

steamed razor clams in garlic & tanhoon

the small razor clams cannot match with large ones we have in singapore. & somehow the steaming is just slightly over. it appears to be same with scallops we had the next day.

steamed razor clams in garlic & tanhoon

it was a good enough dish, especially we had 13 razor clams for just HK$95.

roast pigeon HK$70

sis wanted to try their signature dish here, the roast pigeon. the skin was very crispy & great aroma. but the photo looked better than it tasted.

roast pigeon HK$70

the meat was like average, maybe less than average.

roast pigeon HK$70

i would rather spend HK$150 on drumstick quarter roast goose at yat lok.

keung kee chicken porridge 强记鸡粥 – HK$30

kueng kee is of course famous for its chicken porridge 鸡粥.

the last time we had a pot – HK$120.

keung kee chicken porridge 强记鸡粥 – HK$30

dinner for 2pax & 3 dishes came to HK$195=S$34…pretty ok la.. ^^

c.h.e.f andy

This is Hong Kong Dimsum @ Timhowan Fuk Wing Street Shamshuipo on 2Jun2015

Posted on June 3, 2015 by chefquak

凤爪排骨饭

this is hk dimsum! very satisfying.

we had a late tunch (tea/lunch), whatever you call it, 4.45pm at timhowan shamshuipo on 2.6.2015. zero queue this time so we just walked in & got a table. 🙂

we arrived 1.55pm at the airport, got past immigration at 2.25pm, bought 2 octopus card & got my 3G data sim, and about 2.45pm we were waiting at the airport bus terminus for A41 to royal park hotel for a 50mins journey. by the time we checked into hotel etc, it was close to 4pm.

timhowan fuk wing street shamshuipo

still the place was 1/2 full, & progressively filled up.

凤爪排骨饭

we ordered the 凤爪排骨饭. this my favourite, very nice especially with the slight sweet sauce poured over it.

hargao虾铰

the hargao is always nice, fresh, plump prawns, thin smooth skin, but really crystal jade, imperial treasure etc in singapore does them just as well. 🙂

liver fun cheong

somehow fun cheong is always better in singapore. the skin is always very smooth & the sauce matches perfectly.

this liver fun cheong is 1 of the 4 signature dishes, the 4⃣️大天王。my sis wasn’t much into char siew pao (even if it’s crispy skin), and carrot cake is not a special dish for me & i don’t really like 马拉糕。so this best for both of us! 🙂

steamed chicken feet 豆汁凤爪

the steamed chicken feet 豆汁凤爪 is super. i liked this preparation with deep-fried chicken feet skin best. ^^

we also had the osmanthus jelly (i forgot to take photo). 🙂

bill + HK$117 (after adding HK$17 steamed pork ribs)

the price was just HK$100.

steamed pork rib

that was before we decided to order an extra HK$17 steamed pork ribs, as it went perfectly well with the rice. this one of the good standard steamed pork ribs.

so total was like S$20.50 for 2pax.

really shiok. 진짜맛있!^^

c.h.e.f andy

Land’s End Hike from Sennen Cove on 9May2015

Posted on May 24, 2015 by chefquak

looking back at sennen cove

after a wonderful hike at porthgwara, we rested at porthgwara cove cafe & enjoyed some crnish cream tea. ^^

actually i was less than enthused.

this cornish cream tea/devonshire cream tea thingy is just scones & clotted cream. when i read up, they say in america the fat content of clotted cream will make it by definition butter!

it was already nearing 2pm. the weather was holding out. we were uncertain if the glorious sunshine would continue, so we decided to drive on to sennen cove and hike to land’s end. ^^

on the way we stopped by for a very cheap but mediocre (i guess not much to complain about) £5 cod & chips at a pub. 🙂

when we reached sennen cove, parked & started hiking, the sky started to become downcast though. 😦