Wineshark Go Hiking - Kam Shan Tree Walk 金山樹木研習徑

Difficulty : 1/5

Distance: 0.86 km

From: Golden Hill Road

To: Cheung Yuen Road

Date: 27 Nov 2020

Transportation:

• Take KMB No. 72 departing from Cheung Sha Wan MTR Station heading to Tai Wo, alight at Shek Lei Pui Reservoir, then turn down Golden Hill Road and continue to walk for about 0.5 km 
• Return by walking up Cheung Yuen Road to Tai Po Road, and take KMB No. 72 back to Cheung Sha Wan MTR Station

After finishing Kam Shan Family Walk, it is good to continue the Kam Shan Tree Walk before heading back home. The starting point is a pavilion where many monkeys assembled, as there are some people who did not heed warnings and keep feeding them. 

Continuing the trail, it is a simple and easy walk. Apart from looking at the signposts along the way to learn about the different trees, there is not much specific scenery, and the most interesting part is the big rock in a section where one will walk on. 

The trail is mostly dirt path, so comfortable. At one point there is a small clearing, with the trees forming a nice background, kind of reminding of some countryside scenes in Japan. 

At the end of the trail there is a flight of steps leading to the Kowloon Reception Reservoir. Turning left for a short walk you will walk on the dam of the reservoir, and soon reach Cheung Yuen Road, where continuing up will join Tai Po Road. 

Wineshark Go Hiking - Kam Shan Family Walk 金山家樂徑

Difficulty: 1/5

Distance: 2.37 km

From: Golden Hill Road

To: Golden Hill Road

Date: 27 Nov 2020

Transportation:

• Take KMB No. 72 departing from Cheung Sha Wan MTR Station heading to Tai Wo, alight at Shek Lei Pui Reservoir, then turn down Golden Hill Road and continue to walk for about 1.1 km 
• Return by the same route back to Shek Lei Pui Reservoir bus stop, cross the road to take KMB No. 72 back to Cheung Sha Wan MTR Station

Walking down the Golden Hill Road, we quickly saw two big boars on the side of the road searching for food. They were not aggressive but it was best not to scare or intimidate them. 

Very soon you will see the Kowloon Reservoir Dam, and walking on it the beautiful views of the Kowloon Reservoir. 

Walking up the Golden Hill Road can be a bit tiring, as there is not much shades. But along the way one can see a small waterfall on the left.

Arriving at the start of the Kam Shan Family Walk, the initial part is a bit of downhill path of dirt steps. Easy to walk. 

You will also see a small stream with crystal clear water. 

Soon you will see a branch, joining to Wilson Trail Section 6. Following the left trail, one will go uphill on steps. The steps are a bit broken though, but with the shades it is not too tiring. 

Reaching the top of the hill, there is a flat area good for doing exercise. And then the trail starts to descend, continuing on the path very soon one will reach the end of the trail, which rejoins Golden Hill Road, and you can walk back down the road to the starting point to complete the loop. 

Wineshark Cooking Class - Golden Thread with Tomato 番茄煮紅衫魚

Ingredients (for 4):

• Golden thread - 400 g
• Onion - 1/2
• Tomato - 2
• Ginger - 10 g
• Sugar - 1 tbsp
• Salt - 1 tsp
• White pepper powder - dashes

Procedures:

1. Cut the ginger into thin strips.

2. Cut the onion into thin strips.

3. Cut the bottom of the tomatoes with a cross. 

4. Put the tomato in boiling water and cook for 2 minutes. Then remove and peel off the skin.

5. Cut the tomato into 6 pieces.

6. Clean the golden threads, then marinate with 1/2 tsp of salt and white pepper powder on both sides for at least 15 minutes. Then wipe dry with kitchen paper.

7. Pan-fry the golden threads with 2 tbsp of oil until golden brown on both sides. Then remove.

8. Heat the wok to medium level, add 1 tbsp of oil and then stir-fry the ginger.

9. Add the onion and continue to cook until the onion softens.

10. Add the tomatoes, and then add sugar and salt. Cook for 2 minutes.

11. Add the golden threads in, and scoop the sauce onto the fish. Continue to cook for 2 minutes.

12. Serve with the fish at the bottom, then cover with the onion and tomatoes.

Wineshark Cooking Class - Sweet Vinegar with Ginger and Pig Trotters 豬腳薑醋

Ingredients (for 4):

• Sweet vinegar - 1200 g
• Ginger - 600 g
• Pig leg - 600 g
• Egg - 10

Procedures:

1. Peel the ginger.

2. Cut the ginger into sections about 5 cm long, and then cut in halves vertically. Smash the ginger pieces.

3. Marinate the ginger with 1 tbsp of salt for 30 minutes. Then wash away the salt.

4. Steam the ginger for 30 minutes. Drip dry.

5. Put the ginger and sweet vinegar in a pot and bring to boiling. Turn to low heat and cook for 2 hours. Turn off the heat and let the ginger soak in the vinegar overnight.

6. Blanch the pig legs in boiling water. Then wash under cold water.

7. Put the pig legs in a pot of cold water, then cover with lid and bring to boiling. Turn to lower heat and continue to cook for 45 minutes. Then turn off the heat and let it simmer for another 45 minutes.

8. Soak the pig legs in cold water until completely cooled down. Drip dry.

9. Put the pig legs in the vinegar, cover with lid and bring to boiling. Turn to lower heat and cook for 45 minutes. Then turn off the heat and let it soak overnight.

10. Put the eggs in a pot and cover with water. Heat the water to boiling, and then continue to cook for another 4 minutes. 

11. Remove the eggs and put in cold water, then break the shell and put the eggs in the vinegar to soak overnight.

12. Remove the pig legs and eggs.

13. Bring the sweet vinegar to boiling. Reheat the pig legs and ginger, with some sauce, and put the eggs in the boiling vinegar to reheat.

14. Serve in a large bowl.

Wineshark HK Restaurant Review - YakiniKuu

This Japanese BBQ restaurant is located in Central, at the end of Kau U Fong. The name is a twist of the Japanese word 'yakiniku' which means grilled meat. 

The restaurant is spacious, with good distance between tables. Each grill on the table also has a suction vent on top, helping to channel the smoke and smell of the grills away.

We ordered the Deluxe Kuu Omakase ($700) and Chicken and Pork Set ($580). The salad and appetizers were first served. 

The deluxe set started with with the Sushi Steak with Sea Urchin. Quite good in taste. 

For the grill, the first serving got 2 different Cuts of Beef, Beef Tongue, Selected Steak, Chicken and Sausage. The staff also presented different condiments and advised us how to best pair the meat with the various condiments, as well as the right level of cooking. The meat were of high quality, rich in flavors and delicious. In particular I liked the sausage which got a nice smoky note.

The second round of grill contained another 3 Cuts of Beef. Again they were very good and tasty. 

Then came the Beef Sukiyaki 2 Kinds. The thinly sliced beef were marinated well with the sauce, and after grilling, it was paired with a sauce to be eaten in one style, and for the other style it was dipped in raw egg yolk. Both were good in taste. 

Along with side dish of vegetable sticks, there was also Braised Beef with Radish and Carrot. The braised beef was rich and intense in flavors, but a bit too salty for me if eating without rice to accompany. 

The course finished with Ramen with Minced Beef. It was flavorful and really aromatic, with the abundance of the chopped leek and chive. However for those who might not be used to, the leek was a bit spicy and bitter. 

Along with Daily Soup and Rice, the set also came with a Dessert, which was Ice-Cream and for me I had picked Sea Salt Flavor. 

For the other set, it started with Assorted Platter (Pork Loin, Sausage, Chicken  & Bacon). In terms of flavors, they were equally good with the beef set. Apart from the sausage, the bacon was also my favorite. 

The set also got a Vegetable Platter, with Asparagus, Carrot and Mushroom. 

Then other serving was Assorted Seafood, which got Squid, Scallop and Tiger Prawn. All the seafood was very good, and I liked the tiger prawn having been sprinkled with sea salt so after grilling there was a nice seasoning on the meat. The scallop was also very fresh and tender. 

The set finished with Inaniwa Udon which was fairly good too.

Unless you have a big affinity to beef, in my opinion, I would prefer the chicken and pork set more. Or at least ordering both like what we did so you could have a range of different meat. 

Service was good, and the staff were friendly and shared with us their recommended condiment to pair the meat was a nice touch as having so many different ones to choose could be daunting. 

The bill was $1,408 which was reasonable considering the quality of the meat and the portion. If you liked Japanese BBQ this is a good place to try it out.