Wineshark Go Hiking - Tai Po Kau Nature Trail

Difficulty: 2/5

Total Distance: 2 km

Starting Point:
Tai Po Kau Nature Reserve Entrance
大埔滘自然護理區入口

End Point:
Tai Po Kau Nature Reserve Entrance
大埔滘自然護理區入口

Transportation:

Take KMB No. 72 at Cheung Sha Wan (terminus) going to Tai Wo, alight at Tsung Tsai Yuen 松仔園 

Sharing:
Initial stage is slightly difficult, mostly going uphill. The path is not very well-maintained and could be a bit rough. But got plenty of shades and a lot of trees and vegetation to look at along the way. Once through that the trail goes smoothly and is easy to walk.

Finishing the trail you would walk down the steps to a pond which is crystal clear and one can see lots of fish swimming. We also found some newt too. It is a treasure that we all should continue to protect.

Then you can walk along the Tai Po Kau Forest Track to return to the Nature Reserve Entrance.

Wineshark HK Restaurant Review - ToTT's and Roof Terrace

This restaurant is located on the top floor of The Excelsior Hong Kong, the hotel going into its 46th anniversary but would be closing in March. Paying homage to this hotel in Causeway Bay, we visited a few of its restaurants, and today came the turn to go to ToTT's and Roof Terrace. With a panoramic view looking at the Victoria Harbour, our table offered a fantastic background for us to enjoy the meal, with the tables spaced quite well apart so enabling good privacy. The lighting was a bit dark though for me.

We ordered the special 1973 Menu ($1973 for two), recreating some of the dishes the restaurant started offering upon opening. The first course was CEufs Brouilles a la Truffe, or Egg with Truffle and Vodka Cream. The egg was rich and quite nicely done, with the truffle adding great fragrance to it, though I was not particularly impressed by the vodka cream as there was nothing I could differentiate versus just a normal cream. But still not a bad start for the meal.

The second course was Cocktail de Crevettes Rose, or Prawn Cocktail with Marie Rose Sauce. The shrimps are small and you could tell they were the frozen ones, with only a crunchy texture but not much taste. As a result it would need the sauce to really provide the taste of the dish but unfortunately the sauce was rather light and lacking in flavour. The rocket salad underneath was fresh but was a bit too bitter to pair with the sauce itself.

The third course was Bisque de Homard au Cognac Fine Champagne, or Lobster Soup with Cognac. Certainly intense in aromas and flavours, the soup was quite good, served with the right temperature, with a piece of cracker on the side. Considering its name and the fame, I was a bit surprised on how little seafood they had added to the soup. Is it because the restaurant wanted to maintain the price so they are compromising on the ingredients? I hope not.

The fourth course was Filet de Sole Amandine, or Sole with Brown Buttered Almonds. The first impression I got tasting this dish was 'SOUR!'. While I know the butter sauce needed the lemon to acidify and reduce the heaviness of the butter, the overall taste was just too sour for me and my wife. On a positive note, the almonds could create a bit of crunchiness on the skin along with its unique aromas. Still a bit disappointing.

The fifth course was Carre d'Agneau aux Herbs, or Roast Lamb Rack with Herb Crust.This one I had learnt and prepared at home before, so knowing that the pesto sauce on the meat was really the determining factor for the quality of the course. Good that this one met our expectation, with the lamb roasted to medium level and the pesto crust giving herbal notes which I found good in complementing the meat.

Lastly came the dessert, which was Tarte aux Pommes et Glace Vanille, or Apple Tart with Vanilla Ice-Cream. Decently done, the dessert was not too sweet, with the tart having a nice crust and the apple fillings rich in cinnamon. Adding the highly complementary vanilla ice-cream further enriched the flavours of the dish. Despite we were quite full I still managed to finish this dessert completely.

With a bottle of still water and a cocktail, the total bill was $2332. On the price it was not overly exaggerated, offering reasonably good deal on the money spent. Service was acceptable, but I would prefer the staff could share more introduction of the dishes and its components.

Overall I would not say the meal impressed me, and compared with the Chinese restaurant in the same hotel this apparently was less sophisticated and tasty. So if you could only visit this hotel once before it was closed, I would recommend Yee Tung Heen more. 

Wineshark HK Restaurant Review - Mott 32

This contemporary Chinese restaurant is located inside the basement of the Standard Chartered Bank building in Central, and after walking through a flight of stairs led by the receptionist, we were greeted by a relatively dark environment, reminiscent more of a western chic ambiance, with plenty of interesting interior design elements, showcasing a lot of the old Chinese and Hong Kong elements, as well as western industrial decor. A pretty amazing design indeed.

Seated at a small table, I have to say it was not particularly comfortable. While I can imagine the rent would be sky-high in this prime location, so the owner would try to put as many tables as possible, the space afforded was simply too packed for me. Maybe looking at the perspective of this not exactly is a restaurant but more a bar/restaurant would make you more forgiving.

We ordered two soups to start, for me it was the Hot & Sour Soup with Assorted Seafood ($165) while my wife went for the Fish Maw, Conpoy, Garoupa Soup ($180). The hot & sour soup was quite good, with the soup served steaming hot, with a good spiciness and the right level of sourness in balance. There were many ingredients in the soup, such as shrimp, pork, shiitake mushroom, bamboo shoot, conpoy and fish maw, all shredded nicely. I also like that they added some spring onion to enhance the aromas and flavors even further.

I also sampled a spoon of the garoupa soup. It was very thick and intense of taste. There were also some Chinese style crackers provided to add to the soup to provide a nice contrast in texture. It was again a nice soup.

We had the signature Barbecue Pluma Iberico Pork with Yellow Mountain Honey ($325). The BBQ pork was certainly roasted well, with some chars which I would say is a good sign of a great one. The meat had a tender texture, much softer than you would experience in the traditional ones probably because of the choice of using Iberico Pork. The honey was not overly sweet and provided a nice glaze and taste to the meat. A dish worthy of its signature status.

Then we had Alaskan King Crab Casserole with Crab Roe and Vermicelli ($480). With a beautiful orange on top from the crab roe, the vermicelli had absorbed all the flavors making it very tasty, with the sweetness of the crab meat permeating throughout. It was also not very oily and served in a nice, dry texture.

The other main dish was a seasonal one, Wok Fried Shredded Venison with Bamboo Shoot and Chrysanthemum ($450). This one was my favorite in the evening, with the dish served still showing the steaming wok fried effect. The venison was seasoned nicely and tender, with the bamboo shoot, carrot and shiitake mushroom shredded well and giving different bite while highly complementary in taste without any one stealing the limelight of the other. The chrysanthemum and lemon leaves reminded me of the snake soup and serving to remove any unpleasant wild animal note. Even though it might not look fancy, it was a wonderful dish in my opinion.

For dessert I tried the interesting Soy Ice Cream with Fresh Strawberries ($120), while my wife had the Double Boiled Papaya Sweet Soup with Snow Fungus, Sea Coconut and Almond ($80). The soy ice cream was really the first time I tried such, and this one unfortunately was simply too salty. Even the sweetness of the white chocolate and mousse on the side could not help to balance. The strawberries were nothing special also. The traditional Chinese dessert was decent.

The service was a bit lacking the warmth and attention as I would expect, and considering the high price tag ($2101) for the meal I was quite disappointed in that aspect. Also, on the way out we kind of lost our way as it was pretty dark and there was no one to show us the way. And wandering to a section of the restaurant I asked the staff the way out and he responded in a rather rude manner, and leaving a very bitter feeling. Having good food is a pre-requisite for a good restaurant, a nice decor certainly also is important, but equally critical is the customer service. We might not be the frequent customers or big spenders but even spending more than $1000 per person in our meal tonight I think the restaurant simply doesn't care our small business anyway. 

Wineshark HK Restaurant Review - Yee Tung Heen

This Chinese restaurant is located in the Excelsior Hotel, and has been awarded Michelin 1-star this year. It became a very hot spot for diners recently when the hotel announced that it was closing on 31 March 2019, after 46 years of service in Causeway Bay. Fortunately we could make a reservation and tonight me and my wife could enjoy this renown restaurant before it entered its final countdown.

The decor is contemporary with a nice bamboo design on the entrance, greeting customers in a soft carpet setting, with the tables and chairs spacious and comfortable. Arriving early at 6:30 pm, fairly quickly the whole restaurant were fully occupied, and I could tell many customers were frequent patrons with how the staff greeted them warmly in names.

We ordered Barbecued Eel Glazed with Honey ($168) as starter. The eel were thick and meaty, glazed beautifully with honey to give a nice sheen and before eating I could already smell the great aromas. It was perfectly barbecued to fully cook the eel, having a crispy skin while also keeping the meat moist. Very nicely done, it was one of the best barbecued eel I had for a while.

We also had the seasonal Braised Snake Soup with Fish Maw ($268). Served delicately in a small casserole, the soup was good in taste, with the condiments of lemon leaves, chrysanthemum petals and crunchy crackers. I however think the portion of the soup was simply too small, and considering the price it was just not very reasonable. The only issue I got was the temperature of the soup. It was served lukewarm and for all the soup I like them to be served steaming. A bit of a let down for this one and probably would be better to try the other soups.

For the main dishes we had the Sauteed Chicken Fillet served in Casserole with Stewed Abalone and Dried Shrimp ($288). This was my favorite on the night. Unlike the snake soup this one was on the opposite, with a good portion size, and you could find big pieces of dried shrimp, big fresh prawns, abalone and plenty of chicken fillets. The sauce was great and all the dried seafood and prawns absorbed the sauce, making it super tasty while not overly salty. The chicken fillet was tender too. A truly wonderful dish I highly recommend to all diners.

The other main dish was Poached Seasonal Vegetables in Fish Broth with Fish Maw and Wood Fungus ($268). Very beautifully rendered, the vegetables were arranged nicely in presentation, and the shredded wood fungus and fish maw were scattered on top. The fish broth was rich and imparting nice flavors to the vegetables, and overall this dish was healthy, tasty and showcasing the details and attention the chef had in preparing the dishes.

Wrapping up we had ordered our desserts and something to share. I had the Baked Chestnut and Sago Pudding ($58). This is a traditional dessert I had many times when young, and this restaurant was able to recreate my fond memories of them. There was a slightly burnt skin with the nice caramelized note, and inside the rich chestnut paste was appropriate in sweetness. A very nice dessert.

My wife had ordered the Supreme Red Bean Soup with 32 Years Vintage Dried Tangerine Peel and Japanese Red Beans ($98). The fragrance of the tangerine peel could be noticed when the lid was uncovered, and the red beans were boiled sufficiently to break down the skin to give a paste mouthfeel. I tried a spoonful and it was nice as well.

We also had another traditional dessert, the Black and White Sesame Roll ($58). This one was not so often seen nowadays, mainly because it took quite many steps to make, and you won't be able to charge a high price for it. The sesame roll was having a layer of black sesame and another layer of white sesame, making it even more cumbersome to prepare. And it was great for the restaurant to keep some of these traditional dishes to this day.

The services were good, with the staff attentive and helpful, but since the restaurant was very busy they sometimes were just pulled in all directions. However, they could still keep a good smile so overall the dining experience was joyful and nice. The bill was $1714 and it was fairly reasonable in my opinion. And if you can come before they close down I would recommend you do so, and relive some good memories of nice food you had experienced before. 

Wineshark HK Restaurant Review - Sushi Wadatsumi

This sushi restaurant is located in Central, in the Grand Millennium Plaza. Awarded Michelin 1-star since 2015, it was formerly known as Sushi Ginza Iwa, associated with the famous sushi restaurant in Tokyo. But after cutting ties with it, now establishing itself under the current name. Inside it was quite small with a sushi counter of 10 seats, brightly lit with a comfortable ambiance, and seeing the large and thick single piece of wooden cutting table I immediately know that the chef had special requirements on the details.

We ordered the omakase menu ($2000) as well as a half-bottle of junmai daiginjou of Eikun Brewery from Kyoto ($580). With five appetizers, the first was Yellowjack Sashimi. The fish was very fresh and tasty, with the signature crunchy texture of the flesh of this fish permeating and is a good start of the meal.

The second appetizer was a fresh Oyster from Hokkaido. Seasoned with some vinegar, chives and radish, the chef had cut it in half so allowing us to eat it easily. The oyster had a nice firm texture which I like, and with a nice long brine aftertaste it was a wonderful continuation.

The third appetizer was Marinated Octopus. Seeing how the chef took out the tentacles and cut into pieces, it reminded me of a similar dish I tasted at Sushi Shikon. While this one was very tender to the point of dissolving in the mouth, I prefer a firmer bite like what Sushi Shikon had mastered. But overall the taste was still very good with the small amount of ginger adding an extra dimension to the flavors.

The fourth appetizer was Abalone, which had been cooked with broth to impart a delicate flavors, perfectly balancing with the original abalone taste and not overpowering it, but at the same time supplementing. The texture was tender, offering a nice bite too. This would be the ideal texture for the octopus in the earlier appetizer. But maybe the chef would like to contrast the two so making the octopus softer? I should ask the chef but that would need to be the next time now.

The fifth appetizer was Grilled Rosy Sea Bass Very rich in fragrance, the flesh was moist and juicy, while the skin was crisp. Paired with the mashed turnip it neutralized the fish oil to reduce the heavy mouthfeel. I also like the chef adding some vinegar sauce to the turnip so you would not need to dip in any sauce and making it messy.

Then we were served the sushi, with a total of 10 pieces. First was the Needle Fish. Seeing the chef skillfully peeling the shiny skin of the fish we immediately could tell how fresh the fish was. There was a tiny bit of yuzu peel added on top to bring in further fragrance and freshness, and I found it was highly complementary to the delicate flavors of the fish. Really a nice sushi.

The second one was Cuttlefish. The chef had demonstrated again the great skills in cutting the cuttlefish in strips to break the fibres making it very easy to bite and swallow. The cuts also allowed the soy sauce to seep in, an important element as the soy sauce could just drip away on the smooth cuttlefish. I don't know why but felt a sense of satisfaction when swallowing this sushi. Another good one.

The third one was Buri or Amberjack. But for my wife as she requested not to have the fatty fish she was served the white shrimps instead. My buri was very rich in taste, with the fish oil bursting in the mouth when biting. Among all the sushi I had for the evening, this one really offered the most intense flavors.

The fourth piece was Toro. And again the chef had prepared another piece using Aji or Horse Mackerel for my wife. The toro had the right balance of fat and in fact was not as heavy as the buri I just ate. Another fantastic piece of sushi.

The fifth one was a Marinated and Aged Tuna. One of the techniques to bring out the taste of the fish was in fact to age them, as not every fish would taste best being fresh. While certainly the tuna was nice and without the 'bloody' note I often found in inferior sushi restaurants, the flavors were not particularly impressive. It was the least I like among the sushi on the night.

The sixth piece was Ark Shell, one of my favorite shellfish. The pieces were large in size, with a nice crunchy texture. The chef had carefully cut loose the muscle so that we could chew apart the ark shell, and while it might not be as crunchy as some other shellfish, in terms of the taste it was another wonderful sushi.

The seventh one was Sea Urchin. Unlike many sushi restaurant which would be prepared using the gunkan sushi style, the chef did not but instead carefully place the sea urchin on top of a rice ball. With a tiny bite of wasabi added, the red sea urchin was creamy and good in taste. Some people might want the higher-grade sea urchin but for me this one was still quite good.

The eighth sushi was one I had never experienced before. First when the chef took it out I mistakenly think it was a marinated turnip. But seeing how he cut it and then made a sushi with one I noticed that it was in fact a Marinated and Aged Scallop. The texture was still soft but there was an additional firmness on the flesh like when the scallops were cooked. I found the taste of the scallop was not as intense as a fresh one though.

The ninth one was a Prawn. Seeing the live prawns skewered and taken out for us to see, it was then returned to the kitchen and shortly brought back fully cooked. The chef quickly removed the shell and made a sushi from the flesh. And as the chef explained, the cooked prawn really was much more flavorful than the live sashimi. It was another of my favorites in this evening.

The last piece was the Egg. I could not stop admiring the chef as this was one of the best I had ever tasted. The egg was mixed with a very nice broth to cook, soft in texture, and had a wonderfully concentrated flavors of the broth still readily identifiable. This piece could easily be overlooked in most sushi restaurants but they did not. A truly nice one.

Then we were served a hand-roll, and mine was a Chopped Tuna.  The piece of seaweed was crunchy and nice, and the chef had seasoned the tuna well. The method to roll this was also quite unique, with the shape of a square column. Remembering that my wife would not want too fatty fish, the chef had prepared a sea urchin hand-roll instead.

The chef then asked whether I was full. I told him to add a piece of Aji (or Horse Mackerel) for me. The fish was really great in taste, and I also liked how the chef added the small amount of chives which made it even nicer. It was a nice finale to the sushi for the evening.

The Miso Soup was very good too, without being too salty, having a lot of chives to bring forward the taste. It was a comforting conclusion for the meal before we moved on to dessert.

For dessert it was Melon, very sweet and juicy.

The bill overall for the night was $5170, with the additional sushi costing $120. It was quite expensive considering the overall food quality, ambiance and service. With seven people sitting in the sushi counter, sometimes I also found the chef too busy preparing which resulted in less conversations he could make with customers. A bit of a shortfall in the overall experience but still a sushi place worth its Michelin status. 

Wineshark HK Restaurant Review - Lok Yuen

This cafe is located in Kowloon City, inside the Municipal Services Building. Arriving at noon time on a Saturday, there was a queue of people ordering their food, and their sitting area which occupied close to half of the entire floor, was already fully packed. Fortunately the two of us quickly got our seats and I proceeded to order, as I want to see why this place could attract so many customers.

We ordered two cups of Milk Tea ($18), Satay Beef with Shanghai Noodle ($31), Deep-fried Pork Chop with Instant Noodle ($28) and French Toast with Pork Floss ($34). The milk tea came first, which was creamy from the evaporated milk, rich and intense in the tea base. A nice milk tea indeed.

The deep-fried pork chop was also very good. Served separately from the noodle to avoid the soup soaking the pork chop, it was made to order, golden brown in color with a tender texture. Marinated nicely with good flavors and not overly salty, the pork chop was just the highlight of the cafe. The instant noodle was a bit too salty however. I think the same dish but pairing with rice would even taste better.

While I did not try the satay beef, according to my wife the local beef was fresh and lean, which was her favorite style. It was not exactly very tender but might be a good thing showing that they did not add the artificial tenderizer. The soup was concentrated with the satay flavors and the Shanghai style noodle was chewy with a good bite. Another nice offering.

Wrapping up we had the French toast, with a twist of having the pork floss on top. It took a while for the toast to be served, but that was notified upon us ordering so we were expecting that. It was crispy on the skin while moist and soft on the inside. The syrup and the pork floss provided a great balance of sweet and savory, making this an overall great experience in flavor and texture.

The total bill on the meal was $129, and this was good value for money. Although the place was not exactly comfortable, it was fairly clean and well-kept, and the arrangement for ordering and serving was managed neatly. One thing to note was that the cafe would close by 2pm and not opening on Sunday, so make sure you remember that.