Wineshark HK Restaurant Review - Dynasty Restaurant

This Chinese restaurant is located in Renaissance Harbour View Hotel, quite close to my office but I did not come very often. This is the first time for me having dinner here in fact. The first thing that caught many's attention is the ultra-high ceiling and nice decor. We were seated at a spacious table with a great view overlooking the harbour front in Wanchai.

We ordered a few of the signature dishes, starting with the BBQ Pork. A wonderfully roasted char siu, with the right balance of fat and lean meat, marinated perfectly and very tender. The honey coated on the pork is just at the right sweetness level too to make all the flavors in harmony. No wonder this is one of the most popular dishes of the restaurant.

We each also had a soup, with me going for a Hot & Sour Soup while my wife having the seasonal Shredded Snake Soup. The soup is quite decent, with many ingredients but for me it is not sufficiently spicy nor sour. It is not mild in taste but just that the extra kick I am expecting from this soup is not there. Maybe I am too ingrained to the Shanghai style. Likewise, the snake soup may not be as good as those specialized in snake soup. Next time I probably would opt for the double-boiled soup.

Another signature dish we ordered was Fish Tofu in Fish Soup with Seasonal Vegetable (Spinach). The fish tofu were very large in size, and was so soft in texture that it would seem you are biting marshmallow. It was also good in taste. The fish soup was nice as well, with the vegetable soaked in and acquiring the flavors, and I particularly like the added ginger which masked any fishy note for the soup and bringing additional aromas. The spinach was tender too. Overall this is my favorite of the night.

The other main dish we got was the Garoupa Head with Spring Onion and Ginger in Casserole. The fish is fresh, with the quality of the meat easily demonstrating that. Apart from the great texture on the flesh, the fish head also got a lot of collagen. I like the delicate seasoning of the dish, not masking the taste of the fish and also not coating the fish with too much starch before deep-frying. Certainly a dish to test the skills of the chef and it was done with flying colors.

For dessert I have chosen the Avocado with Coconut Ice-cream, while my wife went for a more traditional Red Bean Soup with Dumplings. An interesting attempt, with the creamy avocado cream matching quite well with the delicate flavors of the coconut ice-cream. It is also not very sweet which is suitable even for those on diet.

The services are quite good, with the staff coming to pour tea for us and changing our plates to maintain things neat and orderly. The table may be a bit too large for the two of us and the turntable actually made getting food from the dishes a bit awkward. I think it would be better if they just take that away as we are sitting side by side and not opposite, which would then require the turntable.

With two bowls of rice, tea and sauce, the bill on the night was $1,735. Not cheap but considering the ambiance, view, quality of food and service it was not extravagant. A good spot for business meals.

Wineshark HK Restaurant Review - King Ludwig Beerhall

This German restaurant is located in TST, just outside the exit of the TST East MTR station. With some outdoor seating, the night was simply too cold for us to sit outside, so we decided to dine indoors. The decor is cozy and comfortable, with some nice music playing on background, TVs showing some football games, and good laughter and conversation happening all around. It certainly created a good ambiance.

On the night we ordered a Romaine Lettuce Salad with Tuna and Chicken, plus Pesto Dressing. It has an interesting display, with the three large lettuce leaves kind of fanning out while in the middle some cherry tomatoes are placed on top of salad and pesto dressing. The tuna and chicken is tasty, and the lettuce is crunchy, providing good contrast on texture and making this a good start for the meal. The portion is good for sharing and would be good for 2-3 people.

Another starter we had was the Small Sausage Teaser, which included three different types of sausages, along with Sauerkraut and Roasted Potatoes. The sausages are Nuremberg, Munich Weisswurst, and Wieners. Frankly the sausages are not particularly impressive, and I would say the potatoes are better in taste. The sauerkraut are also good with the sour bite but not overly so, which helped to balance the heaviness of the meat. Unfortunately the quality of the sausages in my opinion is still the deciding factor for any German restaurant.

For the main we went for the signature Pork Knuckle. After showing us the knuckle, the server helpfully cut it apart for us. The skin is definitely crispy, though the meat is a bit under-seasoned if not supplemented with the mustard. By the time we were quite full so we simply could not finish the whole knuckle. So I would recommend to split among 3-4 people instead of the suggested two. There are also sauerkraut and roasted potatoes on the side.

Coming to a beerhall it is a shame if you don't have any beer. But I was driving on the night. Fortunately the restaurant had a low alcohol beer available. It has less than 1% alc so suitable for someone like me. The taste is not bad though it is a bit light in flavor. Still a good choice if you cannot tolerate the alcohol.

The service is decent, and with a small bottled water in addition, the bill was $710. Quite reasonably priced and I recommend this restaurant for bigger group gathering, to enjoy the environment and ambiance on a fair amount of spend and food quality.

Wineshark HK Leisure Walk - Aberdeen Country Park

Taking the New Bus No. 15 route from Exchange Square, we alighted at the Wanchai Gap Road station. The first stop was the Wanchai Gap Park. There were plenty of place to take a rest, go to bathroom, before heading to the first stop - Police Museum.

The museum is located on the hill beside Coombe Road Playground, which used to be the former Wanchai Gap Police Station. Seeing the big sign, and walking up a flight of steps adjacent you would see the historic traffic post, where the police in the 60s used to station and direct the traffic. It brought back some memories as I remembered I had seen that when I was very young.

The museum is of free admission, but we could not take photos inside. There were a lot of materials showing the history of the police force in HK, with the evolution of uniform, accessories, arms, and other supporting equipment on display. There are also sections related to the triad, the drug production and trafficking, as well as counterfeit money. It is very informative and educational. 

Then we walked to the Aberdeen Reservoir Road, beginning our leisure walk of the Aberdeen Country Park. It is a wide concrete road so easy to navigate. Along the way there were trees offering shades, and here and there you would be able to get a glimpse of the reservoir. 

There are some interesting things you would be able to observe, like a stone water tower that is now in now a bit wobbly and in danger of collapsing, a stone construct built into the slope with stone pebble walls, as well as a nice pavilion to rest. 

The day's weather was simply gorgeous and there were not that many people on the road so it was very comfortable and relaxing. Turning to the Aberdeen Fitness Trail and then walk further, not too long you would reach a number of big BBQ sites. Seeing many more people enjoying their time, the trail merged led back to the Aberdeen Reservoir Road and reaching the end.

The total time to complete this walk at a leisure pace is around 50 minutes. 

Family Meal Recipe - 17. Fried Fish with Garlic

Ingredients (for 4):

• Fresh whole fish - 2
• Garlic - 3 cloves
• Olive oil - 4 tbsp
• Sherry vinegar - 2 tsp

Procedures:

1. Clean and gut the fish.

2. Peel the garlic and slice very finely.

3. Pour the olive oil into a small pan and add the garlic.

4. Put the pan over a medium heat and gently fry the garlic until golden. 

5. Drain the garlic through a fine-meshed metal sieve, reserving the oil.

6. Tip the garlic onto kitchen paper and let the paper absorb any excess oil.

7. Allow the oil to cool a little, then add the sherry vinegar and stir to make a dressing.

8. Season the fish with salt. Heat a large frying pan, add a little oil and place the fish in it.

9. Fry the fish until golden underneath. Use a fish slice to turn the fish.

10. Cook on the second side until golden, then transfer to a serving dish.

11. Scatter the fried garlic over the fish. Give the oil and vinegar dressing a final stir.

12. Spoon a couple of the dressing over each fish.

Family Meal Recipe - 16. Spaghetti with Tomato and Basil

Ingredients (for 4):

• Olive oil - 50 ml
• Garlic - 4 cloves
• Onion - 1/2
• Tinned chopped tomato - 500 g
• Salt - 1 pinch
• Pepper - 1 pinch
• Sugar - 1 pinch
• Fresh basil - 20 leaves
• Water - 600 ml
• Salt - 1 tsp
• Spaghetti - 200 g
• Parmesan cheese - 30 g

Procedures:

1. Put a large saucepan over a high heat, then add the oil. Fry the garlic for a few seconds.

2. Add the onion and cook for 5 minutes.

3. Add the tomatoes and simmer until they have reduced by one-third.

4. Add the salt, pepper and sugar.

5. Pick the basil leaves from their stems and set aside the smallest and best ones for finishing the dish.

6. Remove the tomato sauce from the heat and stir in the rest of the basil.

7. Allow the basil to infuse for 2 minutes.

8. Finely grate the Parmesan cheese.

9. Bring the water to the boil in a large pot. Add the salt and spaghetti. Stir once or twice to prevent sticking.

10. Boil for 8-10 minutes, or until tender but still firm to the bite (check the instruction on the packet).

11. Tip the pasta into a colander and drain well.

12. Using tongs or a wooden fork, divide the spaghetti onto serving plates.

13. Spoon the tomato sauce over the top.

14. Scatter with the remaining basil leaves.

15. Finish with the grated Parmesan.

Wineshark HK Restaurant Review - Nadaman

This Japanese restaurant is located in Island Shangri-La Hotel, and is part of the group offering great kaiseki cuisine since 1830, in which this one is their first establishment outside Japan. There are separate teppanyaki, sushi and a la carte dining areas. Chef Takatsugu Koyama is now the head chef responsible for creating the wonderful dishes today. On the night we were seated at the dining area , which throughout much of the evening we were the only table so we can enjoy a quiet, comfortable dinner.

We ordered the Chef's Recommended Kaiseki, starting with the appetizers, which include White Sesame Tofu with Sea Urchin, Boiled Blossom Vegetable, Marinated Herring Roe served with Carrot and Dried Seaweed, Mackerel Sushi and Sweetened Black Beans, Deep-fried Mini Abalone and Taro, plus Chicken and Ginger Marinated in Soy Sauce. All of them are great in taste, and I particularly like the vegetable, which are tender, and boiled perfectly with the stock to impart fantastic flavors. Again, the dish may look simply, but it is always the best testimony of the attention and skills of the chef, and a true reflection of the quality of the restaurant.

Next is the steamed dish, Steamed Goose Liver Egg Custard with Crab Sauce. It is an interesting combination, with the gamey flavor of the goose liver surprisingly match with crab. The egg custard is silky in texture, with the rich and intense taste of the goose liver and crab virtually creating a bomb which exploded on the palate. A compliment to the creativity of Chef Koyama and his team to think of this seamless integration of western ingredient into Japanese traditional cuisine.

Then come the sashimi, including Thinly Sliced Giant Yellowtail Sashimi, as well as Tuna (Chu Toro), Squid, Flounder and Surf Clam. The yellowtail is really phenomenal, bursting with flavors, and the ginger on top further enhanced the taste. The squid is finely cut and not rubbery, and all the other sashimi are also very fresh and tasty. Another great course.

The following is the broiled dish, with Broiled Kinki with Citrus served with Chrysanthemum Turnip, and Sliced Wagyu Beef Rolled with Bamboo Shoot. The kinki is sweet and is rich in its original taste, with the turnip providing a refreshing cleansing of the mouth. The beef is one of my favorite on the night, wonderfully seasoned with sauce in grilling, wrapping the crunchy bamboo shoot giving good contrast in texture.

Next is simmered dish, Simmered Tuna Belly in Turnip Soup served with Shimeji Mushroom and Citrus Pepper. The tuna belly is very intense in its flavor, which for some may be a bit 'fishy'. In order to reduce that effect there is the citrus pepper which can help to alleviate that taste. The soup itself is very delicious, with the vegetable and mushroom absorbing the flavors and in my opinion taste even better than the fish. This dish may be a bit polarizing with some customers may not like it so much.

Instead of the normal rice and pickles, this kaiseki has Chef's Recommended Nigiri Sushi and a Miso Soup. The sushi are excellent in quality, and I have to say it is a nice twist than the traditional way to wrap up with plain rice and pickles. But for me if the rice is cooked well that in itself could also compete with any other dish.

Finally it is the dessert, with Mango and Apple Jelly, Japanese Melon and Strawberry, as well as Vanilla Ice-cream. The fruit are very sweet, though the melon to me is a bit over-ripe. The jelly and ice-cream is decent but it did not impress me as much. Nonetheless it is a good way to finish this wonderful meal.

The service is good, with the staff attentive though maybe a bit green. However, she definitely is courteous and friendly so overall we are still very happy about that. She also explained a bit on what each dish is, helping us to understand better what we are having, but I think that can be more detailed.

The bill was $3,326 after a 10% discount from a credit card promotion. Considering the total experience, food quality, service and other factors I think it is fairly reasonable. I overheard a lot of people calling to the restaurant to reserve table for lunch and so it definitely is popular. Maybe next time we can try the teppanyaki?

Nutritionist Recipe - 51. Smoked Duck Breast with Mashed Potato

Ingredients (for 4):

• Duck breast - 4 pieces
• Balsamic vinegar - 2 tbsp
• White wine - 2 tbsp
• Honey - 4 tsp
• Potato - 4
• Spring onion - 1 sprig
• Salt- 0.5 tsp
• Garlic - 4 cloves
• Basil - 12 leaves
• Butter - 1 tsp

Procedures:

1. Remove the skin and fat, then marinate the duck breast with a little bit of salt. 

2. Chop the garlic finely.

3. Chop the spring onion and basil finely.

4. Heat the pan with butter, then add garlic and basil.

5. Add the duck breast and pan-fry until golden brown on both sides. Put on tray and keep warm.

6. Heat the balsamic vinegar and white wine to boil, then turn off the heat and add in the honey. Mix well and pour on the duck breast.

7. Boil the potato until well-cooked.

8. Mash the potato, then add the spring onion and season with salt. Serve on the side of the duck breast.

Nutritionist Recipe - 50. Stir Fried Pork with Edamane Beans and Bean Curd Sheet

Ingredients (for 4):

• Pork - 140 g
• Shanghai rice cake - 4 rolls
• Edamane beans - 300 g
• Bean curd sheet - 5 sheets
• Pickled vegetable - 1 
• Ginger - 1 small piece
• Spring onion - 1 sprig
• Chicken stock - 400 ml
• Water - 600 ml
• Oil - 1 tsp

Procedures:

1. Cut the pork into cubes.

2. Cut the Shanghai rice cake into pieces.

3. Remove the Edamane beans from the pods.

4. Cut the bean curd sheet into strips.

5. Soak the pickled vegetable in water for a hour, squeeze dry then cut into pieces.

6. Peel the ginger and cut into thin strips.

7. Cut the spring onion into pieces.

8. Heat the pan with oil, then stir fry with ginger.

9. Add the pork to continue stir fry for a short while.

10. Add the Edamane beans and pickled vegetable and continue to stir fry.

11. Add 200 ml chicken stock and 300 ml water.

12. Add the bean curd sheet strips and continue to cook until everything is well cooked.

13. Heat a pan with the remaining chicken stock and water to boil.

14. Add the Shanghai rice cake to the soup to cook until it is softened.

15. Add the spring onion.

16. Switch off the heat and let the rice cake to continue to soak in the hot soup for a short while.