i have not done this for the longest time. anyhow it was quite a simple preparation-
i debone & cleaned 1/2 chicken, wash with salt.
then i brine the chicken with 2 tbsp salt & 3tbsp sugar, and 1/2tbsp lemon juice in 1 litre water, for 24hrs in the fridge.
bring to room temperature, dry thoroughly & fry skin down with 1tbsp oil in an oven proof skillet on high heat, brown the skin, about 5mins.
turn over & put in oven for 8mins (maybe 9 or 10mins) depends on size & thickness.
rest for 10mins before cutting.
pan roasted brined chicken breast & thigh
as seen in the photos, the meat was moist from brining, and the meat was tasty.
(water molecules move through the skin membrane by osmosis for a moister meat, and sugar & salt molecules enters by diffusion for a tastier chicken)
pan roasted brined chicken thigh
chicken was moist & delightful in taste, perfect for the salad which my wife prepared hereself.
pan roasted brined chicken breast & thigh
& both the thighs & breast came out nicely.
usually when the thigh is cooked, the breast is overcooked. today the breast pieces were thicker & the water helped the breast to be NOT overcooked, though it looked to be more cooked than the thigh.
today my OPS gang organised a 60th birthday dinner 六十大寿 for our bro 大哥 WT at peach garden on 9.10.2017. ^^
12pax OPS buddies attended. WM went to get the birthday cake from awefully chocolate.
50% off ala carte buffet promotion
peach garden @ miramar has an ongoing 50% off ala carte buffet promotion (till 30nov2017)..
so for weekdays it is S$24pax…they charge +10+3 on the full S$48 so net about S$32 include tea & towels….pretty ok la…
fish skin
we ordered most things on the menu.
serving size is confusing as different for different dishes, so we checked couple times..eg above fish skin is one order, the roast pork & the one large soon hock were 2 orders…who can know all these right?
fish skin was good..slightly salty & very large serving..
sharksfin with crabmeat
there were like 5 soups? you can only order once…so we ordered the 4 bowls each of the first 3 soups.
i think the sharksfin crab meat soup (which i had) was the best, not too gluey & stock was sweet…
actually a good lie tong 例汤(say) at tunglok would be better la…
sharksfin with shredded abalones, fishmaw
the sharksfin with shredded abalones, fishmaw not much different really, but more like the chinese wedding sort dish…
roast pork
roast pork (above was 2 orders) was quite ok first round.
the second round we ordered was much better ie very good! crisp skin, tender & tasty fat & meat..
drunken chicken
the drunken chicken had good wine flavours.
presentation though a bit poor & did not look appetising. i like to see a nicely plated breast or thigh rather than spreading them out like that…
wasabi mayo prawns
prawn fritters were good, big & fresh & batter good too not too thick, only the wasabi mayo was overwhelming.
later my friends ordered a second serving (huge serving), but for the presence of our fully functioning CH who can black-holed anything, we would have 1/2 plate left however hard the rest of us tried (i ate a few pieces more than i wanted to).
prawns in yuzu dressing
the prawns in yuzu dressing basically same fritters as wasabi mayo prawns, much better dressing, slightly tangy…
fried beef with pepper
FM liked the fried beef….not my kind of dish as very tenderised & for me, artificial..reminds me of geylang lor 9 beef horfun lor…
kurobuta not so nice
agreed with FM the kurobuta not nice, not smooth & marbled, and a bit porky…usually kurobuta supposed to be good…maybe i was influenced by FM… 🙂
mei cai kou rou梅菜扣肉
mei cai kou rou梅菜扣肉 was pretty good by me. tender meat & good 梅菜 flavours..
WT said mine was better, the truth was that he had not tried (only tried my 东坡肉),
the poached prawns was pretty good (i think they called it indonesia style???).
i took 3 pieces, fresh, plump, sweet..
prawns are very easy to do though, any preparation, poached, fried, even just throw into instant noodles as my RI bro CL recently discovered. just don’t overcook it!
deep fried soon hock
the deep fried soon hock was good, crispy & sauce was good, slightly sweet not salty & flavourful..
above 1 large soon hock i think 1kg was 2 orders! later we ordered second round & 2 came i think 600g each…
pating fish
i love my pating fish, especially the oily belly part.
FM ate the head…
HH liked the pating also, like any good teochew haha! she liked braised duck, song fish head etc, quite similar to my preferences.
tofu with mushrooms
tofu with mushrooms was mediocre, actually quite poor-sauce not much taste, skin hard outside, not soft enough inside..
nai bai 奶白
nai bai 奶白 was good..
string beans 四季豆
strong beans 四季豆 also good..
egg plant fritters
egg plant fritters was a good preparation, like an appetiser though..
3 eggs spinach
3 eggs spinach was competent…some OPS friend thought it was salty…ok for me but not tasty enough..
spinach noodles
spinach noodles unique i guess, quite plain but ok nice. i took a little…
杨枝甘露
don’t have my RI bro CL here to inspire us to take all 4 dessert.
WT ordered 2 dessert x 12 bowls each..
杨枝甘露 not good restaurant standard..
ice jelly
ice jelly not much toppings ingredients, still refreshing.. i liked this better…
dinner for 12pax was S$380+…quite ok cannot complain la…
WM brought on the cake and we sang birthday song…HH & M brought birthday presents for WT.
had a great evening with my OPS bros & sis…
c.h.e.f andy
+++++++++++++++++++++++++++
Peach Gardens @ Hotel Miramar
Address:
401 Havelock Rd, Hotel Miramar, Level 3, Singapore 169631
wife & i decided to go one ninety at four seasons hotel this evening on 7.10.2017. ^^
one ninety is included in amex lovedining for a while but we have not tried it for the last many years.
at S$64pax for the semi-buffet dinner, it came to S$32++pax after amex’s 50% discounts for 2, a really top-value meal…
very tasty bread
the bread was tasty, very good bread & the hummus from the buffet were great!
scallops very good..i took 3..added some yuzu dressing👍
i didn’t think too much of it when i picked up the scallop.
scallops very good..i took 3..added some yuzu dressing👍
but unlike many buffet who uses frozen scallops & mussels etc, this was a very fresh & plump scallops & sweet. i ended up taking 3 scallops.
the mussels, scallops, prawn dish quite good,
there was a mussels, scallops, prawn dish at the buffet spread. they were quite good too, especially adding a little yuzu salad dressing. i did not take the salad, too much things to eat!
buffet selectiion
so my first plate had beef tongue (just above the scallop), belly pork next to it (ok but skin a bit tough), the hummus next were excellent especially with the bread..
some cauliflower & veg, a roasted egg plant, pate & fig in the front, and cold cuts on the right…
cold cuts salami, prosciutto especially beef very good👍
the cold cuts were excellent – salami, prosciutto all good & especially beef the best!👍
beef very good👍 chicken very good too
this my second appetiser plate, took some more excellent beef.
beef tongue great texture taste so so…
beef tongue, likely sous vide, had great texture taste so so…
burrata not much taste
burrata also great smooth texture but not much taste??
baked eggplant ok
baked eggplant (front) ok but not special…actually the grilled peppers etc were better..so again egg plant good texture just not tasty.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
回锅肉double cooked pork belly with leek, onions, green & red peppers
i had been cooking chicken the last 3 fridays, so decided to do belly pork today.
bought 1.8kg frozen belly pork from sheng shiong last evening, defrost & boiled in waster to remove scum. then i placed the pork belly in 3 oven dishes in 90degC oven for 5hrs.
belly pork 5hrs in 90degC oven
回锅肉double cooked pork means to return the pork to the wok to cook second time.
double cook dishes are a common preparation in western & i think many cuisine. for western dishes chief among them the sous vide dishes, (say) for steak, reverse sear (slow cook then sear) etc.
i have been using the term double cook generically but 回锅肉double cooked pork specifically refers to this preparation today.
belly pork 5hrs in 90degC oven
so i put them in the oven at midnight for 5hrs. and when i got up at 7am, the pork were ready & super tender.
the usual chinese 回锅肉double cooked pork does NOT use the oven but simmer/poach the belly pork for about 45mins in boiling water. needless to say, the oven method produces infinitely more tender belly pork la! ^^
very tender belly pork 5hrs in 90degC oven
you know when you cut it, easily into very thin slices
very tender belly pork 5hrs in 90degC oven
so the next thing to do was to cook them with a bit of mala 麻辣 oil.
mala oil 老干妈香辣脆油辣椒
i use the 老干妈香辣脆油辣椒 mala oil. 🙂
belly pork fried with mala 麻辣 oil, oyster sauce, sliced ginger & chopped garlic
just fry sliced ginger & chopped garlic first, then add the belly pork, then add 1 tbsp mala 麻辣 oil, 1tbsp oyster sauce, 2tbsp shaoxing wine.
belly pork fried with mala 麻辣 oil, oyster sauce, sliced ginger & chopped garlic
fry high heat first for short while.
then i added 1/4 of the drained tasty juices from the oven dish. didn’t want too much liquid, an also reduce to increase the flavours.
belly pork fried with mala 麻辣 oil, oyster sauce, sliced ginger & chopped garlic
dish out the pork & set aside. i used the aluminium tray which i transport the dish later.
leek, onions, green & red peppers
the i fried first the sliced onions, cut leek & chooped garlic, then added the cut green & red peppers. add 1-2tbsp oyster sauce (to taste).
again fry high heat, then add 1/4 of the drained juices.
回锅肉double cooked pork belly with leek, onions, green & red peppers
add back the belly pork & mix the pork & veg, high heat, and basically the dish is ready.
回锅肉double cooked pork belly with leek, onions, green & red peppers
so like any cooking, it is taste/flavours and texture, and the fresh beautiful colours.
the belly pork was super tender, & the mala 麻辣 oil gave it special fragrant flavours, oyster sauce & the pork juices the sweet taste.
回锅肉double cooked pork belly with leek, onions, green & red peppers
not a difficult dish to prepare, especially if using oven just leave it overnight.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
curry chicken & potatoes
i used a 2kg packet of chicken thighs with a centre bone. this not as good as the boneless leg which is the entire thigh & leg w/o bone. so i had to cut the meat & leave the centre bone.
curry chicken
i fried 1 sliced onions, 3cm sliced ginger & 2 stalks of curry leaves.
then i added mak’s chicken curry sacket, and added the cut chicken pieces, fried & coated with the curry.
curry chicken
i did not have stock, so just added 1 cup water, covered & simmered for 5mins. then i removed the chicken pieces & left the 12 bone pieces & boiled for 20mins.
curry chicken & potatoes
the i added the cut potatoes (from 6 medium potatoes), added 200ml coconut milk, and cooked for 5mins,
curry chicken & potatoes
potatoes are just cooked when they break against the side of the wok when pressed. that way they are not overcooked.
the i added back the chicken pieces.
curry chicken & potatoes
the dish basically ready, and i plated it in the aluminium tray for transport to teban gardens.
curry chicken & potatoes
i tasted both the chicken & the potatoes, and curry.
they were delicious! chicken was tender not overcooked, potatoes were done just right, and the simple ready made mak’s chicken curry gravy simply marvellous, great curry flavours & lemak from the coconut milk.
curry chicken & potatoes
mak’s recipe calls for 1kg of chicken for each sachet.
i had 2kg chicken pieces, did not want to use 2 sachets. anyway i used less water, and kept the curry gravy thick & intense. of course, this was for 130 residents at teban gardens. for home cooking, i may use 1kg or just 1/2kg chicken pieces.
then the curry would be even more delicious & intense.
not only are the lunches very attractively priced, the standard of cooking & overall delivery are better than most cafe & average restaurants, and reaching the standards of good restaurants.
today we came for ala carte 5pax lunch by students of the FBM degree porgram..
complimentary appetiser
there was a complimentary appetiser platter for our table (seems only those on the mailing list gets the free appetiser)…
it was good!
3 bruschetta with 2 hummus (one chickpea, forgot the other one), and selar (big eye scad). there were some sundried tomatoes, salad &
i took the beef carpaccio. beef was sweet, came with some mesclun & a runny yoke quails egg. nice with coarse black pepper. competent, good standard.
minestrone soup – S$4
LS said minestrone was good… 🙂
vongole linguine – S$7
CL & I shared a vongole linguine – S$7 for starter portion…PL doesn’t take clams.
scampi with homemade pasta – S$8
LS took a scampi pasta, S$8 for appetiser portion. so she ate little.
pasta looked great, must be good. prawns looked ok. scampi is a regular fine dining dish but often in ceviche, tartare, sashimi or cured preparations..
i also had excellent cooked scampi dishes several times during my family trip to iceland in june2017. 🙂
braised beef in mushroom risotto S$16
PL & I had the braised beef in mushroom risotto.
braised beef in mushroom risotto
the mushroom risotto was excellent very flavourful, texture not al dente & quite a lot of sauce. it could be the intended method of preparation, anyway it was good!
the beef was tender, small serving but ok, competent, not quite a good restaurant standard.
breaded pork chop S$14
CL & SK had the breaded pork chop.
breaded not quite my favourite. i tried a piece it was quite ok for me. CL felt that it was a bit dry.
lemon meringue semi freddo
we tried all the 3 desserts. all were pretty good actually.
i quite like this meringue & like ice cream semi frozen mousse.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
the chinese shaoxing wine & marinade bring out the sweet taste of chicken & if the texture is done right w/o overcooking the chicken, then it is a very delicious dish & easy to prepare too.
cut pieces of chicken thigh
cut pieces of chicken thigh
i used 2kg pack of frozen chicken thighs with a centre bone.
for the residents, i usually made boneless dishes, so i cut out the meat & left the centre thigh bone with some meat on.
also the residents now consistently number 130, so there must be enough pieces of meat to serve out.
wine chicken
my marinade recipe (this being 2kg of meat) –
4 tbsp chinese wine 花雕酒
2 tbsp sesame oil
1 tbsp light soy sauce
2 tbsp fish sauce
2 tbsp oyster sauce
1 heap tbsp corn flour
cornflour helps to made the chicken smooth, and also thickens the braising sauce a bit..
i marinade the chicken overnight in the fridge.
wine chicken
in the morning, i fry sliced ginger, then added chopped garlic & the chicken pieces to brown a bit, then added the marinade, covered the wok pan for about 4mins medium low fire.
wine chicken
wine chicken
i removed & drained the chicken, kept the sauce.
bottlegourd
bottlegourd
then i fried the bottlegourd with lots of chopped garlic, a bit of oyster sauce.
then added the sauce from the chicken, covered the wokpan and braised & reduced.
i added 1 tbsp of mala oil. not too much.
wine chicken thighs with bottle gourd & onions
wine chicken thighs with bottle gourd & onions
then i added back the chicken, off fire & tossed a bit.
judging the amount of sauces vs the amount of chicken & bottlegourd is a key. chicken gives out a lot of liquid even after draining. & flavours would be diluted if too much fluid.
wine chicken thighs with bottle gourd & onions
the end result – a very tasty dish of wine chicken thighs with bottle gourd & onions.
bil had to go off for some qigong practice, sis stayed over for dinner at my place on 28.9.2017. ^^
so i made a simple 2pax dinner with sis..
mala light soy sauce taujeon steamed tiger garoupa
i had a nice 600g+ garoupa from chinatown complex market, decided to experiment a bit instead of the usual hong kong steam preparation.
mala oil 老干妈香辣脆油辣椒
i wanted to incorporate a bit of mala flavouring to my cooking for some dishes. the most obvious would be saliva chicken 口水鸡, but mala can be used to good effect for simple vegetable dishes as seen at ye shanghai, so i intend to experiment on different dishes..
mala light soy sauce taujeon steamed tiger garoupa
my new style mala light soy sauce taujeon garoupa=very simple & also turned out to be very nice 👍 i tasted the sauce & a small bit of fish to know if the dish was good
for this evening I was still on 14day vegetarian/fruit diet challenge with my RI friend DP, so just eat a bit vegetables other than tasting the fish.
mala light soy sauce taujeon steamed fish
recipe is simple. ^^
just 2 tbsp of taujeon, 1 tbsp light soy sauce & 1 tbsp mala oil.
the rest just garnishing, sliced ginger, chopped spring onions. i had some celery leaves so chopped that too.
the taste was quite exquisite. mala gave very “pang” flavourful taste & combined well with taujeon which is sweet, and light soy sauce added another nice fragrant flavour…the result a very tasty, fresh, sweet, tender fish..
young celery stem with salted fish
sis left over some young celery stems last time, so i cooked them with salted fish.
this dish actually my sis favourite & she started doing at my place several times.
young celery stem with salted fish
today i did the dish.
it was a very good dinner. my sis was thoroughly enjoying the fish.
i took a bit of the vegetables, quite nice with the salted fish flavour..i am not religious or fixated about vegetarian thing..the whole challenge just to help my friend to lose weight a bit while enjoying vegetables & fruits, and generally having a healthy diet & reduce quantity intake a bit..but since my good friend is taking the challenge seriously & not eating meat, so i do not eat meat also fr this period.
made an excellent crackling belly pork 烧肉 on 2.10.2017. ^^
this was the airfryer recipe from my RI bro KK & his wife. 🙂
i did it coupe times before quite a while back, probably couple years back..decided to revisit the recipe today….
crackling belly pork 烧肉
crackling was quite good, & meat was tender, very moist with meat juices..
crackling belly pork 烧肉
maybe the crackling can improve further…
crackling belly pork 烧肉
as it is now, the crackling is pretty good, quite ok! ^^
crackling belly pork 烧肉
picking a good piece of belly pork is important.
so a thinner cut, preferably leaner, which is still fat & tasty, and gives you a larger skin & surface area for the same weight, and also more crackling skin per piece of belly pork you cut since it is thinner…
the recipe is quite straight forward-
poach in boiling water few mins to remove scum
that also makes it easier for you to stab the skin repeatedly, thoroughly with a fork- this enables skin to dry out more so can make it crackling
put salt over skin & season the rest with 1 tbsp shaoxing wine & put in fridge overnight- salt draws out water from the stabbed holes in the skin
remove salt & wipe dry skin with kitchen towel
then put a new layer of salt & put belly pork in airfryer preheated to 180degC for 30 mins
take out, remove salt from skin & put back in airfryer preheated to 200degC for 15mins…& voila!
had S$100 to spend by 30.9.2017 otherwise the quarterly minimum spend would be forfeited.
arranged to go silk @ sicc island location with my OPS buddies on 27.9.2017. ^^
food here is good, and the prices, even better! ^^
second eat FREE=shredded duck crispy noodles 鸭丝生面
i ordered the 1/2 peking duck again.
the peking duck was as good as any, & the second eat shredded duck with crispy noodles was quite excellent, so at S$26 for 2 eats (2 dishes), it was like a must order for me. 🙂
peking duck – S$26
i was still on 14day vegetarian/fruit diet challeng with my RI friend DP till 30.9.2017, so i did not eat the duck, but i knew it was good la..lol! 🙂
i took some prawn crackers…
garoupa fillet with lily bulbs 百合, sweet peas – S$18
the garoupa fillet with lily bulbs 百合, sweet peas – S$18 was a nice dish.
today the garoupa fillet looks & presentation a bit below..so i asked WM since i not eating myself. he said it was ok, pretty good.
good thing about this dish also lots of vegetables so no need to order a separate vegetable dish.
garoupa fillet with lily bulbs 百合, sweet peas – S$18
i checked the photos of my last lunch here, also with my OPS bros.
but i guess still a nice dish…good fish & vegetables…
claypot frog 沙煲田鸡 – S$18
the claypot frog 沙煲田鸡 – S$18 always a great dish..
claypot frog 沙煲田鸡 – S$18
very tasty, good standard, and well presented.
second eat FREE=shredded duck crispy noodles 鸭丝生面
the second eat FREE=shredded duck crispy noodles 鸭丝生面 was swimming in sauce.
i specifically told the guy taking orders that i wanted crispy 生面.the lady serving said they added too much sauce.
second eat FREE=shredded duck crispy noodles 鸭丝生面
i did not take the noodles. the dish was tasty and a large serving, fully 5 bowls. all my friends liked it, and noodles all finished.
WM said noodles slight salty (i guess because too much sauce), but still crispy. that’s good!
the service by the lady servers were good!
the dishes were all good, though perhaps the previous time was even better.
& the dinner for 5pax was S$70nett, very reasonable indeed! (though i ate little so i ordered only 4 dishes, and my friends said it was enough so we did not add dishes).
after dinner, we decided to go downstairs for a drink at the eagle..we all ordered ABC – apple, beetroot, carrot – M’s idea! 🙂
c.h.e.f andy
+++++++++++++++++++++++++++++
Silk Restaurant
Address:
Singapore Island Country Club, 180 Island Club Road, 578774, (Thomson)
Restaurant is closed on Mondays except on the eves of public holidays and public holidays.
Dress Code (Lunch): Casual – Round-neck shirt and bermudas allowed (Shorts, slippers and flip flops are NOT allowed) Dress Code (Dinner): Smart Casual – Collared T-shirt/shirt with long trousers and covered shoes (Shorts, slippers and flip flops are NOT allowed)
this larger than the CNY rabbit fish 知县鱼, seen it before but not sure if same breed of fish.
anyway it was tastier than it looked..lol! 🙂
kambong fish
this fish also maybe not kambong…sees it often..also sweet.
by the way i still on 14 days vegetarian/fruit diet challenge with my friend DP until 30.9.2017 so i did not tale the fish, but sis & bil said & i know they were sweet la… 🙂
taukee
generally the veg dishes were good but not the standard of ye shanghai…quite far in my view.
veg a simple thing right, which means ye shanghai veg dishes really good la! 🙂
tau kee was ok, sweet, ordinary..
spinach heng chai)
spinach was ok, but by comparison ye shanghai or even if i cook myself, this was below par la..
luffa 丝瓜
likewise for the luffa 丝瓜..
bittergourd
and bittergourd..
cauliflower+brocoli
this cauliflower+brocoli was ok…i took the tau kua too…
chap chai
chap chai ok…
leeks
leeks a bit nicer…i think the nicest of the veg
teochew muay dishes=2 fish +7veg
so in my view, ye lai xiang c/w ye shanghai 要矮了一载 not the same standard for the vegetable dishes.
c.h.e.f andy
+++++++++++++++++++++++++++++
夜来香 YelaixiangTeochew Porridge (夜来香潮洲糜)
Address
#01-217, Boyang Coffee Shop, Blk 117 Bukit Merah View, 151116
we reserved 14pax, and full brotherhood attendance this evening, and they arranged a nice long table for us near the door convenient to pick up the buffet items at the open covered alfresco area where they set up the buffet.
few of us arrived early at 6pm so we went to pick up the braised duck 卤鸭.
actually there was not much queue also during dinner & the supply was pretty ok, no problems getting good serving of the duck & other braises.
popiah
the popiah i would say pretty good, same good standard as any eg what i had recently at bukit cafe at sicc…
raw cockles, chilled squid
the raw cockles were really good. & quite surprised many in our group actually took the raw cockles & loving it….
the chilled didn’t look that appetising but it was quite ok with the “kek you” dip or with chili..
braises卤味 – duck, kong bak, pig skin etc
the braises were all good..
braise was flavourful, chili was good, and the texture & taste & texture of the kong bak and pig skin were good…taupok, tau kua, braised egg the usual..
prawns, ngoh hiang, egg omelette
cooked dishes were also quite ok..prawns were actually quite tasty… i took 2 or 3 pieces..ngoh hiang was ok, egg was ok…didn’t take much of them…
prawns, ngoh hiang, taukee, egg, trotters
taukee was good, the usual.
braised pork trotter was good..nice gelatinous, everyone liked it…the pot had mostly bones though so got to pick the ones with more skin..
belly pork chives, satay pork, some
in fact we did not take several of the cooked dishes.
the satay pork i didn’t quite like, and the chicken not my taste.. the belly pork with chives ok but i rather eat more of the braises.
there were fresh cut fruits, watermelon, rock melon etc quite sweet, and some red bean with lotus seed dessert..ok.
1 bro had to attend a legal meeting (before coming to attend our illegal one..lol!^^). anyhow we already cleared the bill with 13pax about to move to the right note karaoke at 8pm. anyhow the brotherhood went into action, and we had 5 bros waited on him with all the choice dishes from the buffet…a very satisfactory conclusion to a good dinner.
of course this not like the best teochew muay, but teochew muay in many places like joo chiat & geylang & havelock road so ex & not nice…i don’t thing any of this places serve a better braise duck or other braises than here, and even for cooked dishes i think here is better…
& at S$16nett pax, so much cheaper than all these teochew muay places..that’s why i don’t go to any of them for the longest time…
we ordered a plate of roast goose rice HK$55 and a plate of chicken rice HK$48.
the combined may not be much more if any c/w with the HK$98 combo we had the other day, but this was HK$103 in total & we got 2 free coffee to go with it… 🙂
roast goose rice HK$55
roast goose was so flavourful & delicious! 🙂
chicken rice HK$48
chicken rice HK$48
& the chicken 贵妃鸡 meat so sweet & very nice especially with the scallions ginger sauce.
chicken roast goose rice
we each took our share of the chicken & roast goose, and just enjoy la…
bill HK$103 for 2pax lunch HK$380 for 1 roast goose takeaway
& we took away 1 roast goose cut in 1/2 each.
so bill was HK$103 for 2pax lunch HK$380 for 1 roast goose takeaway. 🙂
1/2 roast goose
1/2 roast goose
we brought the roast goose on the flight back singapore.
this morning actually we intended to have brunch at 鹅皇馆, but the roast goose was not ready at 10.15am, so we walked over to Kuen Kee Noodle 權記粉麵茶餐廳 at tonh choi street.
ngau lam meen 牛腩面 HK$32
here looking at the ngau lam 牛腩, we decided we didn’t even need to have 牛根牛肚.
the ngau lam 牛腩 looked like 蹦沙腩(have 胶 or collagen), just what i wanted. so we decided to order just ngau lam meen 牛腩面.
ngau lam meen 牛腩面 HK$32
so very satisfying.
ngau lam 牛腩 was so tasty, the perfect texture & taste. should have taken this the first day!
bill HK$78
can order coffee at HK$7 with the ngau lam meen 牛腩面 . coffee at these eateries are quite good.
after full day trip to shenzhen & a very good dinner at ,
WM & i were back at prince station. we decided to go to Hoi Kee Walnut Place 海記合桃坊甜品 to have something cold & to chill on 13.9.2017. ^^
hoi kee again 海记
hoi kee 海记
hoi kee like always, had a good crowd of customers, but turnover is fast, so we got our seats with no waiting…
we were like the only foreigner here, maybe there was 1 table with koreans…
hai kee menu
usually we would go for the paste. really it is the thing to take in hong kong as they do that very well every shop you go, whereas other not traditional dessert we get easily in singapore.
hoi kee 海记 menu
hoi kee 海记 menu
this evening though, we wanted a change so went for the more contemporary dessert.
WW brought us to 华强北 to look at the electronic goods & accesories.
华强北
a huge place, and together with laojie 老街, felt like 10x what JB city square, KSL etc areas have to offer.
华强北
& unlike our causeway & second link, going across from hong kong to shenzhen is a breeze – a 45mins MTR ride on eastern rail 东铁线 from tsimshatsui to luohu, walk across the border immigration checkpoints & take the metro from shenzhen luohu station to the various places..
after walking round 老街, looking at the street stalls and especially the food street, we walked over to 宝发Baofa Seafood Restaurant at Leyuan Road on 13.9.2017. ^^.
20mins walk from 老街 to 宝发
it was quite a long 20mins walk from 老街 to 宝发actually, and my friend WM was quite tired, after the deng xiao ping memorial @ lian hua shan 莲花山 climb in the heat of mid-day sun earlier…
宝发seafood restaurant
there are many restaurants along leyuan road, and 宝发seafood restaurant is the one WW frequents & knows well.
宝发seafood restaurant
restaurant had good traffic.
宝发seafood restaurant
it is hard to know which restaurant to go if you don’t know the place as they all have tanks of live seafood & basically sells the same thing with slight difference in prices. it may also be that there is not really much difference one from the next.
宝发seafood restaurant picture menu
there was picture menu which is always helpful.
WW & GY knew what they were ordering so we were in good hands.
order chit
the order chit showed we ordered turtle 水鱼(in southeren china) or 甲鱼(in northern china) but the dish never came & when we checked, it was not entered into the system.
just as well, as we were too full already after all the other dishes…
salmon sashimi 三文鱼寿司
the salmon sashimi 三文鱼寿司was good, fresh, sweet.
nothing special as we can get very good quality fresh salmon sashimi including toro (belly) cuts in singapore, and salmon sashimi is cheap in singapore.
i enjoyed the mantis prawns last evening & generally i would think a larger mantis prawn is meatier & tastier. WW taught us how to eat the mantis prawns, tear away the legs, then peeled the shell from the side & the meat came out whole piece, and in fact most of it did not stick to the shell. so i would say this was very enjoyable dish & maybe price to value this would be much better c/w with 容记小菜王 prince edward
mantis prawns
prawns were quite meaty even though small & very sweet.
i have never particularly like mantis prawns, but now i learning to appreciate the dish. lol!^^
the highlight was geoduck (pronounced “gui” duck), which is GY’s favourite.
needless to say, it was very good, very sweet & fresh & tasty with the wasabi.
geoduck porridge 象鼻蚌稀饭
& whatever was left including part of the entrails not served as sashimi was used to make geoduck porridge 象鼻蚌稀饭.
geoduck porridge 象鼻蚌稀饭
the porridge came too early, was one of the first dishes served, way before the geoduck sashimi arrived at the table????
& by the time we started to eat, the soup were absorbed into the rice, NOT great!
geoduck porridge 象鼻蚌稀饭
the restaurant was sensible enough to do a service recovery, so they took it back & added tasty soup & veg etc & came back with a nice looking bowl.
it was quite nice, not fantastic, but good enough. we couldn’t eat much in any case.
romaine lettuce 油麦菜
the romaine lettuce 油麦菜was quite ordinary.
bill RMB768
the bill was RMB768 nett so maybe like S$160.
not sure it was cheap at all by china or shenzhen prices, but by singapore prices, you probably buy only the 900g geoduck sashimi for this price at many of our seafood restaurants.
it was a very enjoyable diner, after whole day out & a fair bit of walking, nice relaxing dinner & good chat among close friends. a very nice evening indeed!
we went back to the underground shopping arcade at the station & GY who stayed at the station & who did not join us at 莲花山公园,met us for lunch..
we dropped in at a sichuan restaurant (will find out the name later).
service was singularly bad!!!
told us no tables inside restaurant, then told us al fresco section was closed. when finally seated inside, told us not to read menu for so long!!!
luckily the food was exceptionally good, and 8 dishes for 5pax for RMB251.
all is NOT forgiven, but who cares…lei lei toh mong keh..我们吃我们的….傻子才理你….lol! ^^
a surprisingly good lunch..every dish was good except 生煎包…… 口水鸡 mala sauce was really flavourful, very good standard..
i must try if i can produce the simple flavourful vegetable dishes & revisit my 口水鸡
mala yellow croaker 麻辣小黄鱼
mala yellow croaker 麻辣小黄鱼
i would go for either chilled yellow croaker or steamed fish rather than a fried one…that is until i tried this mala yellow croaker 麻辣小黄鱼!
so fragrant, so tasty, so sweet!
fragrant mala frog 干香田鸡
fragrant mala frog 干香田鸡 was great too! very tender & the sides & mala flavours shiok la!
braised trotters 卤猪手
braised trotters 卤猪手
the braised trotters 卤猪手 was the korean Jokbal (족발) preparation, the dry type with very good bites of the skin & tendons, not the soft collagen skin type. i like both preparations…
fried cauliflowers
fried cauliflowers
the simple fried cauliflowers were so nice! so tasty!
deep fried mushrooms 椒盐野生菌
so was the deep fried mushrooms 椒盐野生菌. really fragrant! how a good 椒盐 dish should be done la!
生煎包
生煎包 not good skin was thick & basically no soup inside!
GY ordered the 酒酿园子, a dessert i very seldom had. that was very good too, excellent wine flavours…
bil RMB251
& all these just for RMB251…only can get in china!
c.h.e.f 