Tan Yu Tou ( 谭鱼头）at TST

Me and friends wanted to go to the famous hotpot place in TST ..but we waited and waited...and finally after 1 hour of waiting, we gave up and went to Tan Yu Tou.....compared to Xiao Fei Yang, I have to admit the soup is much more tastier, but our hotpot is too slow to cook and we were hungry...

It is a 2 hour eat all you can...but after an hour..it gets a bit tough..good hotpot in general..but it is not the king of hotpot like i envisage...good on a winter's night.. I really wouldn't mind going back again when HK have the chills

the sauce which you have to put a bit of soup inside

Not showing the raw food ingredients, but this is interesting, it is beancurd roll ( with meat inside) deep fried and which you cook it till it becomes hot and soft..I like

Fish Paste - this one turn out to be quite like Fish Balls Singapore Style

Fried Fish Skin - really so good to put it inside the hotpot, I think Xiao Fei Yang doesn't have that .

There is the most important picture - the white fish soup is delicious and the spicy soup is great too...and not too spicy that you won't taste anything after one sip..

XiangLi Fan Dian @ Triangular Street, Wanchai

This has been a month of non-stop Cantonese food dinners..XiangLi Fan Dian (祥利饭店）was apparently really famous, and as Triangular street is not that long, it is really easy to find. You can see newspapers clippings of the restaurant just on the shopfront.

Food - most dishes were amazing, it is one of those places, which looks super crappy, but the Cantonese cusine is a bit more hearty and complex. I think it is almost on par with my Gresson Street Restaurant ( see my other post on 群众小厨）, the dishes are quite unsual and exciting too! Definately worth it if you can take the crappiness of the surroundings.

The signboard

Kailan with minced meat in claypot - looks like a strange dish, but really it is very good

A typical Cantonese dish - deep fried Aubergines in bifengtang style...really good, and I always love this dish

Stewed pork ribs with onions - its good its good..the sauce is soo nice...

Oyster Omelette - its so so ,  I still prefer Oyster Omelette Singaporean Style...

Chicken poached in exotic sauce - I called it exotic sauce because I didn't know what it is, but it is herbal and very very very delicious

initially, we had high expectations of this dish - supposedly their signature dish...but it is a tad sad,the deep fry was crispy, but the squid inside taste rubbery...dun order this!

kikuzen at Harbour City TST

This is the trend of japanese food in Hong Kong, I called it fusion Jap food...not that some are not good...but it sometimes almost taste like a hybrid Cantonese Japanese taste....more like the popular japanese snack food...Kikuzen is this kind of set-up, but the taste is not so bad...it is pretty complex and the stock is very good as well...but again not the best...good to try and go for a relatively good meal...but a little too expensive for the type of food served

Seared Maguro Salad - its snacky kind of nice...though the maguro lacks a bit of intensity

seafood soup in tea-pot : I always loved to order this..it is surprisingly good...the stock being rich and hearty

Dragon maki - anything with soft shell crabs is kinda good...see it is really a japanese snack kind of japanese restaurant- no serious japanese food...but they do this bubblegum popular food quite well

Hand Made udon soup - comes with tempura ( see next picture) Dashi broth is quite good and rich...udon texture -so so only

Tempura is well done - but I prefer Agehan's tempura..

Grilled Eel - again a very difficult dish to make...the portion is large..but the grilled eel have no refinement or surprise...and sauce is a bit too sweet...another sympton of bubblegum japanese cusine

Tung Bo @ North Point Food Market

Tung Bo at North Point Market in Java Road, is such a famous place in Hong Kong...

When the food is served, it does look good, and I have to admit, it is better than a lot of Cantonese joints I have tried...but still I think it cannot beat the real deal in Gresson Street ( check out my other blog on 群众小厨）..so I probably won't go back there again, some dishes are definately worth trying...

Strange that a Cantonese joint will serve squid ink pasta...it is a bit salty, but the squid balls in squid ink is quite a cool idea

Crispy Chicken -This chicken is very good..but a tad too oily

eel in black bean sauce - black bean sauce is nice, but the fish cooked this way, just do not bring out the freshness of fish meat

This is quite good, it is nicely deep fried, some kind of fish with vegetables thingy

Carp patties ( traditional cantonese dish)- I like the crispy exterior, but carp meat is too raw for my taste

Pineapple fried rice - a bit so-so

deep fried kisu fish - again the deep frying is good...but the kisu fish is supposed to be firm and moist..and this kisu is a bit too soggy ( ok I know I am very hard to please)

Bamboo clams with black bean sauce - this is a winner!

Bamboo Clams in garlic and vermicelli - Somehow the bamboo clams in this place are very fresh

Lotus leaf rice with chicken - this is very good too...I suspect they are not too great with fish, but not too bad with steaming and stir-fries

House specialty - prawns in salted egg yolk , looks very good, but can't comment because my skin allergy does not allow me to munch on prawns anymore

Again strange western cheescake in Cantonese Dai Pai Dong.....this is alright...but nah..I would rather have the mascarpone cheesecake at Sift

京香饺- Shanghaiese eatery at Caine Road

This place is the real deal...a bit dodgy, but overall clean but delicious chinese dumplings....prices are cheap too. Ambience- zero..so don't bring your date there...
I like the Zha Jiang Mian very much, and their main dishes turn out to be very well done. Nothing is too exotic or complicated, its simple plain good food, shanghaiese style. I would definately go back there to eat again..

Newspaper article on the eatery

Zha Jiang Mian! My favourite - I love the meat sauce and the huge servings of cucumber

Stir-fried Shanghaiese noodles

pork & chives dumplings - the soup ain't great..but the dumpling has got to be the best I ever tasted.

This deceptively simple looking cucumber with garlic is really good...I don't know why

sweet and sour fish - very nice, but too small a plate!

La Brasserie (Conrad Hotel @ Pacific Place)

The champagne brunch here is definately recommended....Fresh oysters, great foie gras, great seafood selection, delicious dessert, the other stuff was not too bad as wellmany selections of food........they do pretty well pasta .....expensive, yes...worth going there to eat for 3 to 4 hours ....definately...... Their best bit is probably the roasting and oysters stations... and they even have free main courses......

I think it is better than the JW marriot buffet..

oysters and sashimi.... ( lovely lovely lovely)

The King crab is just so good...and I had roasted quail..nice..

Pan fried foie gras, poached fish ( so-so) and preseved fish ( those are pretty good), and italian zuchini in olive oil

asparagus with parma ham (ok only), chinese steamed fish ( great) , soya sauce chicken ( good) and Char siew ( normal)

More pan-fried foie gras  and foie gras in pancakes with butter sauce

Main Course - Rack of Lamb ( very nicely done)

Main Course - Miso marinated cod with teriyaki sauce ( excellent)

grilled king prawns

Dessert platter... these are really good too..

Dessert again!

The ubitiquous chocolate fondue.......ok it is pretty good...chocolate is not too sickly sweet...

Central Dai Pai Dong ( next to 101 Queen's street Central)

I lived in Central, and pass by the Dai Pai Dong a million times, I don't know why I never ventured to try there, till this friday... They do real open fire on the open street, that itself is quite a spectacle...The last store on the street is supposed to be the 'good' one, there are plenty of local 'uncles' drinking beer there...food is surprisingly good, given that it is just food cooked with big fire...It is as Hong Kong as you can get...if you want to try real Cantonese food, it is not delicate, but rather interesting, and quite good food ( but not too spectacular either)

the typical Hong Kong Dai Pai Dong

the menu

clams in black bean sauce - i have to admit the black bean sauce is one of the tastiest I have ever eaten...the clams are pretty fresh..

salt and pepper fried groupa - i thought the sauce was great, but the groupa ain't that fresh

This look really bad, but in fact it is good, the garlic and vegetables stir fried is quite good with big wok fire

Stir-fried eggs with tomatoes - this is good, just they use tasteless chinese tomatoes...it will be super duper good if they used better tomatoes

sweet and sour pork...this is good, this is good....