Wineshark HK Restaurant Review - Above & Beyond 天外天

This Chinese restaurant is located in Hotel ICON, on the top floor of the hotel and commanding a panoramic view of the harbour and the TST area. It is definitely a very popular restaurant, with the night having full house. We are fortunate to be able to sit on the window side.  

The decor is modern and high-end, with comfortable seating and spacious tables, soft lighting offering diners a relaxing and cozy ambience. The tables on the window side are quite nicely separated, giving nice privacy while on the other side the banquette seat might be a bit crowded when all tables are occupied.

We ordered the Seafood Set Dinner ($988 each). The starter is Deep-fried Crab Claw with Wasabi Sauce, Wok-fried Cod Fillet with Honey and Ginger, and Marinated Cucumber and Jelly Fish with Minced Garlic. My favorite is the cod fillet, with the glazing of honey an ginger giving great flavors and the fish moist and tender. The other two are also nice, but I found the crab claw is only warm and might have been cooked for a while, but the taste is still good and the texture bouncy. A little bit dropping the marks on that one.

The second course is Double-boiled Fish Maw, Lily Bulbs and Wolfberry with Almond Cream. Opening the lid brought a nice aroma of almond coming up, and the soup is very tasty, with the fish maw of a nice size of good bite, and the wolfberry and lily bulbs giving delicate complexity to the soup. 

The third course is Baked Crab Shell Stuffed with Truffle. The crust is an appealing golden brown in color, and the crab meat is sweet and tasty, and apart from the typical onion the fillings are further added with black truffle, bringing the aromas to another level. 

The fourth course is Braised Lobster in Superior Broth. The serving is half a lobster, with a nice big piece of tail. The chef has braised in the superior broth to infuse the lobster with flavors, though I would say it is a bit too salty. Still the lobster meat is certainly fresh and firm, and if the broth can reduce the saltiness it is for sure the best dish on the night for me.

The fifth course is Fried Rice with Abalone and Scallop in XO Sauce. Coming to the end of the meal, the rice is always a closing and often another final test of the skills of the chef. This one delivers quite high marks, with the rice each distinct and the mix of XO sauce and egg has the right level of spiciness to stimulate the appetite once more but not overly so. The abalone is a nice supplement, with tender texture and braised nicely. A nice wrap up for the meal.

The final course is Double-boiled Papaya and Snow Fungus Sweet Soup with Chinese Petits Fours, Chilled Osmanthus Jelly, Walnut Pastries. Honestly papaya is not my favorite fruit because of its unique taste, but this sweet soup is not bad at all. The osmanthus jelly is a bit too delicate and close to without flavors so is a bit disappointing. Among the three the walnut biscuit is the best, crunchy and rich in walnut notes. 

Service is very good, with the staff attentive and I have seen they are watching each table on their progress and following up with the kitchen over the microphone to push and expedite for the necessary courses to come, so giving a nice pace and continuity. But because the restaurant is simply too full on the night, during the first few courses the speed of serving is a bit long. But gradually they adjusted and become good again. 

The cost is $2,251 and considering the overall experience I would say it is quite good for money. Next time though I would probably go for a la carte and sample their signature dishes, and I believe probably there are much more wonders and pleasant surprises in store. 

Wineshark Go Hiking - Lantau Trail Section 11 – 鳳凰徑(第十一段) 舊東涌道至貝澳

Difficulty: 2/5

Distance: 4.32 km

From: Old Tung Chung Road

To: Pui O

Transportation:

• Take NLB No. 11 from Tung Chung Bus Terminus heading to Tai O, alight at Cheung Sha Bridge
• Return by taking NLB No. 3M from Lo Uk Tsuen heading to Tung Chung Bus Terminus

Date: 24 Apr 2021

This section of Lantau Trail has the distance post ranging from L114 to L121, and is quite an easy section. The start of the section is at the Cheung Sha Catchwater, and you will need to walk from South Lantau Road up Old Tung Chung Road for about 1 km to arrive.

The initial part of the trail is very easy, being on the flat and concrete catchwater. And compared with the last section which is also mainly on catchwater, I found that overall this part has more tree shades so it is even more comfortable. You can also see glimpses of Cheung Sha through the trees.

There is a number of spots where you can see ponds, with the water going down to the catchwater. One of them even allow you to walk and after climbing a few stones, reaching another pond which is a good place to cool down and refresh.

Then you can hear the vehicles above on Tung Chung Road, and there is also a flight of steps going up to the bus stop. Continuing along the catchwater you can see San Shek Wan, and further out Shek Kwu Chau in the distance. 

And then the catchwater ends and the trail continues on dirt path, this also begins the more difficult part in this trail, with the descend to Pui O through the stone steps. The individual stones generally offers good surface to walk down, but do pay attention during rainy seasons.

At least the section is well-shaded so even in summer it is quite comfortable going, with also the breeze passing through the trees to cool you down. And because it is going downhill it is not tiring at all. Just pay good attention and do it slowly and even for beginners it is very manageable.

Coming down to Pui O, the last part of the trail is walking on South Lantau Road towards Lo Uk Tsuen. Soon you will see Pui O Public School which is the destination. It is a good spot to replenish supplies if you want to continue Section 12, or take public transport to return to Tung Chung. 

Wineshark HK Restaurant Review - An Nam (Festival Walk)

This Vietnamese restaurant is located in Festival Walk, Kowloon Tong, with another outlet in Causeway Bay. Many years ago I had been to the HK Island branch and the food and experience was a nice one, so it is with the same expectation that I came to this one on the Kowloon side. But frankly it was a bit disappointing from my prior experience.

Seated at a table overlooking the ice skate rink, the decor is similar, but with brighter lightings. It did not have the same premium feel but having a more family feel, which is not bad and maybe more suitable for the clientele for the shopping mall. 

We ordering a Fresh Young Coconut ($58) and Lychee Pineapple Smoothie ($58) for drinks, and while waiting for my drink, the appetizer is served. The Indochine Appetizer Platter ($258) has two pieces each of steamed rice roll, deep-fried spring roll, Vietnamese shrimp cake, soft shell crab rice paper roll, and prawn on prawn cracker. All of them are decent, and personally I like the spring roll the most, with crisp skin and tasty fillings. Not bad overall. 

Next we had Lemongrass Clams in Clay Pot ($198). The jumbo clams are big in size, but also having the common issue for clams of this size, they are a bit rubbery on texture. Still exhibiting good umami flavors and the young coconut juice used as broth provided a nice delicate note and sweetness to infuse the clams. I guess if some smaller or different types of clam is used the dish would be much more well-received.

The another main dish was Lemongrass Pork Chop ($148). Two pieces of pork chop has been char-grilled with lemongrass and spring onion. The taste of the pork chop is good, seasoned well and with a nice lemongrass fragrance on the meat but not overpowering. But I guess the pork chop was grilled in advance and only re-heated on order, so when serve they are not exactly hot in temperature. While it might not be an issue if I am having vermicelli tossed with fish sauce, as a main dish I would expect it to be grilled on demand and steaming. 

Wrapping up we also had Frog Leg Rice in Clay Pot ($148). Comparing with the last dish, this clay pot rice is certainly delivered at the right temperature, sizzling hot, with the frog legs meaty and flavorful with the lemongrass marinade. Served together with some cooked soy sauce, the rice is quite tasty and if tired of other more traditional Vietnam rice or noodle cuisine this can be an alternative to consider.

Service is decent, with no issue or hiccup but also not particularly impressive. The bill was $867, after a 10% discount with booking through Openrice. Still if you ask me, I would probably go to the CWB branch instead.

Wineshark HK Restaurant Review - Ando

Located in Wellington Street, Central, Ando has just been awarded Michelin 1-star status in 2021. The founding chef Agustin Balbi is an Argentinian who spent his career in different parts of the world, but most notably in Japan which honed his skills and appreciation for its ingredients. 

Seated at a table with a good view of the open kitchen and the activities behind, the ambience is modern, with a sophistication in details, with a stone-textured ceiling, soft carpet with dim lighting to create a cozy, warmth environment of comfort and relaxation. 

After having a glass of champagne from Vouette & Sorbee Fidele Brut Nature, made purely from Pinot Noir, the headwaiter came to explain the menu to us, and presented a small booklet which contains a number of beautifully drawn cards, showing each course of the menu and the story behind which the chef wants to tell. A very artistic and innovative way to showcase the menu.

The Amuse Bouche is called 'Experience'. Served on a ceramic rock is a rice paper roll with seaweed wrapping some minced fish meat and radish. Really wonderful in taste with a burst of flavors upon biting. A shot-glass with some broth and finely diced cucumber provides refreshing complement.

Just want I think the staff came to take away the ceramic rock, they open it to reveal a beautifully prepared langoustine on charcoal cracker, with paprika made jelly on top and decorated with edible flowers. Fantastic in taste, the crunchy cracker contrasts with the soft langoustine but the flavors are all integrated in harmony.

The first wine for pairing is Peter Lauer faB 16 2018, a dry German Riesling. The first course is Holidays with Nacho, featuring a tartare made from 21 days aged Angus beef, with yuzu kosho offering a tartness which matches well with the wine, with also some kristal caviar on top. Beautiful in presentation, the flavors are also impeccable. There are some crisp which I am not sure whether is fried shallot or something else but added a contrast in texture. A really nice starter.

The second wine for pairing is Castell d'Encus -SO2 2013, a Sauvignon Blanc that is made without any addition of sulfur dioxide, from Costers del Segre in Spain. The second course is 'Over and Over Again', with Mochida tomato, a ripe, juicy and sweet tomato grown from a farmer who has spent his whole life perfecting his produce. Inserted with a slice of Awayuki strawberry, the two matches both in color and sweetness, and the chef also uses them to prepare a sauce which is extremely tasty. A wonderful way to highlight the quality of the ingredients to the maximum. 

The third wine for pairing is Daimon 45 Junmai Daiginjo, a sake with nice umami note which goes well with the third course, 'Departure', showcasing five raw seafood selection. The scallops and the different types of fish are decent, which honestly you cannot compare with a Japanese restaurant but the chef has used different sauces to accompany the fish. My favorite is the tuna, which has been smoked and then with a bit of spicy Japanese pepper paste and soy sauce, is a nice piece of sashimi. The restaurant also offers us a choice of chopsticks so we can each pick our favorite color to enjoy the dish. 

Next is something I found amazing, called 'Hundred Years Are Nothing'. The waitress brought up a tray displaying three different bread, one made with hazelnut, one with sun-dried tomato, and one with sea salt. The texture of the bread is a pure wonder, with a crunchy crust and a soft, fluffy and honeycombed interior. The different flavors are all nice, and accompanying with different butter also further reinforced the great taste. I cannot help but to ask for a second round of the bread immediately.

Then another interesting wine is served, Acqua di Luna from a HK person who purchased a winery and producing this wine in a very tiny scale. The orange wine matches very well with the course, 'Half World' featuring a kinki fillet wonderfully pan-fried with a crisp skin, on top of an amazing romesco sauce supplemented with black olive sauce and nanohana, a vegetable commonly used in Japanese restaurant. One of my favorites in the night, the fish is certainly seasoned well, cooked to perfection, but the highlight to me is the romesco sauce, made from Spanish peppers but without the spiciness. The complexity of flavors is mind-blowing and I use the bread to scoop up every last drop of the sauce in the end. 

Next we have Matanegra from Ribera del Duero, a Tempranillo of power and good tannin, matching well with the course 'Garden's Laugh'. We were asked early in the dinner which type of beef we prefer, and both of us opted for the Angus because the Kumamoto wagyu is just a bit too fat for us. The beef is certainly flavorful, with good intense taste and a tenderness without having to worry too much on the fatty. The asparagus, marinated peppers and fern on the side provide nice assortment of vegetable to go, and the jus is also very good. Another of my favorite in the evening. 

Nearing the end the waitress brought us a cast iron pot, and then pour some the next course 'Without Lola', A recipe from the chef's grandmother, the Caldoso rice is a congee-like dish prepared with a broth, with the chef adding some baby squid and cecina, or dried meat. The broth is simply out of this world in terms of flavors, offering a comfort food while at the same time creating a feast of delicious. Not sure the waitress see us devouring it in no time or other reason, but they they brought in another serving so we can each have two bowls. Another interesting thing is that instead of wine, this dish is paired with a whisky made from rice, Ito Rice x Brew Sherry Vat Blended, a pure and soft rice distillate picking up the sherry note from the ageing vat. 

The last course is 'We Both Loved It'. The Nerikiri wagashi is a Japanese dessert made with white bean paste and sweet rice flour. There is also a drink of Guji single origin coffee. I am not sure how they brew it but the flavors is unmistakable. A nice conclusion to a wonderful meal. The wine paired is La Magendia de Lapeyre Jurancon, with refreshing acidity but also a good sweetness. 

With Petits Fours to go with our coffee, it is a satisfying and great meal. Service is good throughout, with the staff explaining the dish nicely and I am also impressed by the knowledge and choice of the sommelier. The bill was $5,709 with the menu of $1,688 each and the wine pairing of $1,288. Upon leaving Chef Balbi came out to greet and say goodbye, and also offer us a cake to bring home. A nice experience overall, this restaurant well deserved their Michelin star status. 

Wineshark Go Hiking - Lantau Trail Section 10 – 鳳凰徑(第十段) 水口至舊東涌道

Difficulty: 2/5

Distance: 6.00 km

From: Shui Hau Village

To: Old Tung Chung Road

Transportation:

• Take NLB No. 11 departing from Tung Chung Station Bus Terminus heading to Tai O, alight at Shui Hau Village (East)
• Return by walking along Old Tung Chung Road towards South Lantau Road, and then take NLB No. 11 back to Tung Chung Bus Terminus

Date: 18 Apr 2021

This section of Lantau Trail is one of the easiest, and apart from the first section which is uphill stone steps, the rest is walking along catchwater so it is flat and concrete-paved road. The distance post starts from L100, and ends at L113. 

The initial part is going uphill, via well-made stone steps which are not steep, so it is relatively easy and not too tiring. Looking back you will see many people playing kite-boarding in Shui Hau Wan, as there is a school there.

Then you will reach the catchwater, and from this point it is all flat concrete road. This section also is a biking trail so do look out for bikers along the way. But otherwise it is very easy and suitable for all ages. 

There is not much shades along though, so in hot summer it is important to ensure sun-protection. Through the trees you can see Tong Fuk Miu Wan. 

And soon you will also see the houses at Tong Fuk.  

Continuing and the long beach at Cheung Sha comes into view. 

Near the end of the trail, you will see the houses at Cheung Sha, and the Upper Cheung Sha Beach in the distance. Further out across Mong Tung Wan is the Chi Ma Wan Peninsula. 

Arriving at Old Tung Chung Road is the end of Section 10. The road is no longer used, and walking down for about 1 km you will end at South Lantau Road to take public transport back to Tung Chung.