Good Value Saga Wagyu 佐贺和牛 6-course Set @ Superstar on 5Apr2015

japanese wagyu

saga wagyu 佐贺和牛

what was very good value but perhaps not the best in culinary sophistication was the premium saga wagyu 6-course dinner set we had at the flagship stall of the superstar group restaurant on 5.4.2015.

there was uncertainty from the beginning that this what looked like a very traditional chinese kind of restaurant could manage a wagyu steak well. superstar group do have teppanya & 燒肉牛蔵(和牛專門店yakiniku gyukura restaurants, so initially i booked yakiniku gyukura but they replied that the wagyu set was only served in 2 superstar restaurants & recommended their flagship at tsim sha tsui mansion at nathan road.

premium wagyu 6-course set

premium saga wagyu 佐贺和牛 6-course set

there was nothing to fault really about the menu & quality of ingredients. the preparation & presentation though was not quite the best.

geoduck sashimi

geoduck sashimi

wife wanted to go light after too much eating & decided not to take the set, and instead just ordered a mirugai (geoduck) sashimi. it was good. not a big portion, can’t remember now but probably hk$298.

geoduck sashimi was sweet & succulent, but it was a small geoduck clam, so it was nearer the ends & did not have the large inside flesh that the excellent if expensive geoduck platter we had at  budaoweng 不倒翁 hotpot at isquare.

crispy roast chicken

crispy roast chicken

& the restaurant gave us a fee 1/2 roast chicken, apparently for any spending above hk$200. not the best chicken, still it was pretty good.

crystal pork & tofu

crystal pork & tofu

set started with crystal pork 肴肉& deep-fried tofu. both were competent in look & taste for a good chinese restaurant. tofu was crispy outside & silky inside. 🙂

sharksfin soup

sharksfin soup

sharkskin with compoy & fishmaw was average, not the standard of good chinese restaurant sharkskin soup.

japanese wagyu

japanese wagyu

the main draw was the japanese saga wagyu 佐贺和牛. they were pricing it at a special hk$308 for 100g & hk$498 for the set.

we asked for medium rare, which according to them was 五分熟 50% cooked. it came about medium rare to rare. beef was very marbled. the piece looked bigger than 100g. anyway japanese saga wagyu at about S$55/100g was a good price.

it was indeed a very good steak, good marbling melt in the mouth. i felt though that somehow the temperature was not right. it was not charred enough (not enough maillard reaction to impart the flavours) & the meat felt like steamed, somehow the marbling, fragrant flavours were not quite there.

don’t know but just did not have the memorable “wowed-over” feeling that we had at imahan hakata at fukuoka!

nor also the excellent A4 ohmi wagyu at me@oue.

my own chargrilled wagyu steak

for comparison, my own chargrilled wagyu steak

well, it was not even as flavourful as my own chargrilled wagyu steak! (above photo).

maybe belief is important? lack of belief affects taste. don’t know!

stonefish soup

stonefish soup

stonefish soup was very tasty. it was their signature dish. as a accompanying side dish for a premium wagyu 6-course set, i thought it was very good. not sure it could be consider a top signature dish standalone.

stonefish soup

minced wagyu fried rice

the minced wagyu beef fried rice was to me also average though son thought it was very good. i thought it did not have the same wok hae & intense flavours like-

the unagi chahan (fried rice say) at either zen OR en japanese dining; nor

the fragrant spicy fried rice at crystal jade lamian xiaolongbao.

baked lotus paste sago

baked lotus paste sago

the baked lotus paste sago was a attempted fusion dessert dish. hmmm…i would prefer a creme brûlée or portugese egg tart the ones at marco polo continental club lounge was exquisite!

will i go back again??? i wonder myself….

on paper, this should be a very good deal. but actually i can do without the other dishes (nothing much there to miss really) and just take the wagyu at hk$308. still hk$308 is a bit of money, and not sure i want to leave my fate with the chef and hope for a hk$308 wagyu to turn out for the best. hmmm…

c.h.e.f andy

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Wonderful Homecooked 11pax Dinner on 22Jan2015

wife's pumpkin tofu salad

#1 wife’s pumpkin tofu salad

made 1 of my best dinners on 22.1.2015. ^^

invited a few close friends. my weekly running partner brought his son, and my dentist friend brought his daughter.

also invited my god sis & her husband.

this time, i reverted to a sit-down course dinner. for a start, i served 3 dishes as tapas.

#1 we had an excellent pumpkin tofu salad. this was my wife’s creation. my helper toasted the pumpkin & fried & cut the tofu & mixed in the extra virgin olive oil, balsamic vinegar, sea salt & agave nectar the night before, and my wife tossed in the rockets just before starting dinner. 🙂

miso cod

miso cod

#2 miso cod is my god sis’ favourite. she mentioned it so many times. ^^

i have not made it for a long time as my wife prefers the texture & taste of plain grilled cod. i had it in the oven for a tad too long but managed to rescue it, only had to take off most of the skin. still it was excellent to my taste, both the firmer texture & also the miso flavour. my god sis liked it very much & had 2 servings. i liked it as much as the plain grilled cod & slightly better than my teriyaki cod. this dish was prior done about 1 hr before dinner.

#3 the tagliata di manzo (using 150D grain-fed ribeye) was really quite excellent this evening, very well charred for maillard reaction. i did the steak only when all guests had arrived. also seasoning the rockets & cherry tomatoes with olive oil & balsamic vinegar was done just before plating & serving so they would not be soggy. plating was a bit rushed & not ideal this evening.

#4 after the 3 tapas, i served the lobster bisque, very nice mellow & intense flavours with good amount of brandy, not too creamy. very nice. my friend’s daughter took a second serving.

#5 lamb is usually not such a favourite among my dinner guests, but my friend’s daughter loves lamb, so i did 1/2 a rack of pistachio crusted lamb. i bought at mmmm at west coast plaza & the lady instead of cutting 1/2 rack started to cut out 2 slices before i could stopped her. so i had to improvise & used a kitchen twine to hold the 1/2rack together. again i have not done this for a while but the rack turned out very well. i managed to cut 5 pieces. my friend’s daughter had 2 helpings, my friend’s son & another 2 friends had the lamb.

lobster spaghetti

lobster spaghetti

#6 lobster spaghetti was just splendid this evening! very tasty & good chunks of lobster meat (i used 2x375g frozen lobster from cold storage). the lobster head & tomalley (liver etc) were excellent. i thought though using capellini (angel hair) i did previously would be better both in looks & texture.

"monterosso miky" seafood risotto

“monterosso miky” seafood risotto

#7 my own version of  “monterosso miky” seafood risotto was wonderful this evening. very very tasty, with excellent lobster & prawn stock balanced with lots of vegetables. the carnaroli rice i bought at stresa, lake maggiore was excellent & the texture was just al dente. 🙂

squid ink manila clams with squid spaghetti

squid ink manila clams with squid spaghetti

#8 the squid ink pasta was also very good. i had squid & lots of manila clams which were plump & succulent. i agreed with my wife though that the manila clams were much better done the asian zi char style with curry leaves & olive oil, & lose some of the distinct taste & flavours, and tasted only like good littleneck clams “la la” in this preparation.

japanese A4 wagyu - this was soooo good.

#9 japanese A4 wagyu – this was soooo good.

japanese A4 wagyu

japanese A4 wagyu

#9 i had a japanese A4 wagyu which was better served as a separate dish than together with the tagliata di manzo & rockets. the 150D grain fed ribeye earlier was very good, but this was par excellence!^^

#10 we rounded off with my tofu cheese cake, as good as always. ^^ wonderfully light texture, mildly sweet sour with lumen juice, yogurt, whipped cream, silken tofu & cream cheese, & a nice biscuit base.

i was just happy to have the cosy, warm get-together with my close friends, and very happy & satisfied with the dishes & dinner. 🙂

c.h.e.f andy

Wagyu for Dinner

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australian wagyu MBS 6/7 – mushrooms & onions

mmmm was having offer on grain-fed ribeye at S$29.90/kg. i bought some earlier & did 1 of my best pan-grilled ribeye steak, tagliata di manzo for RI buddies 10pax dinner on 24.3.2014.

offer ends on 31.3.2014, so i decided to get some more. it turned out 1.5kg more! it’s quite ok really. i can put most of it in the freezer & eat 1 month later…haha. 🙂

i needed S$50 to get free parking at west coast plaza so i need not rush & try to get to the car before 10mins grace was up, so i picked up a 220g piece of wagyu MBS 6/7 to make the goal past S$50.

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australian wagyu MBS 6/7

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australian wagyu MBS 6/7

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australian wagyu MBS 6/7 – mushrooms & onions

decided to cook the wagyu steak in the evening. for the side i used what was in the fridge – a leftover 1/2 yellow onion, & 1/3 of an open packet of shitake mushrooms (about 50g to 60g) in the chiller.

the technique is quite simple – very high heat (so vegetable oil best as higher smoke temperature than lard or butter or olive oil) & i usually flip once (can add butter at this time if required) or if the first side is not charred enough, i flip a second time. the charring, maillard reaction, gordon ramsay method and heston blumenthal’s video on resting of the meat were discussed in the post tagliata di manzo. 🙂

for the evening, i had a beautifully charred wagyu steak, rare to medium rare. simply heavenly! 🙂

my wife’s friend bought me a torch some weeks back when they came for dinner. i have not tried it out yet. will probably do on some of the grain-fed ribeye later, and experiment on the japanese aburi (烧) & torch recipes.

c.h.e.f andy