Wineshark Cooking Class - Steamed Chicken 蒸白切雞

Ingredients (for 4):

• Chicken - 1 (around 1 kg)
• Honey - 2 tsp
• Ginger - 1 tbsp
• Spring onion - 3 sprigs
• Salt - 2 tsp
• Oil - 2 tbsp

Procedures:

1. Clean the chicken and wipe dry with kitchen paper. Use honey to marinate the inside of the chicken. 

2. Steam the chicken for 30 minutes at high heat.

3. Remove the chicken and brush with some sesame oil on the skin.

4. Cut the spring onion into shreds, and mash the ginger finely.

5. Heat 2 tbsp of oil.

6. Mix the spring onion and ginger with salt, then pour in the heated oil. Mix well.

7. Cut the chicken into pieces and serve with the dipping sauce.

Wineshark HK Restaurant Review - Blue Supreme

This American bistro is located in Sheung Wan Upper Lascar Row, offering a selection of craft beer. Arriving today in the afternoon tea-time, the bistro is quite full and fortunately we are able to get a table without waiting. 

The bistro is fairly small, with a row of table facing the street and another in the middle facing the bar. With a blackboard showing a wide range of beers, on that alone there are 18 different choices available. 

I decided to go for a pint of Stone IPA ($118). With a nice grapefruit and pine note, it is a great beer if you like the fragrance and sweet aromas. 

We ordered the Set Brunch ($346) to share, and there are a number of choices for the starter and main. For starter we decided to have Tater Tots, which is grated potatoes formed into a cylindrical shape and deep-fried, and then added with melted cheese and some chili in a nacho fashion. A very nice appetizer and paired well with beer.

For the main course we opted for Wagyu Hanger Steak and Egg. The piece of steak is beautifully grilled, with good sear on the outside and juicy on the inside. The egg is nicely pan-fried too, with a chimichurri sauce. Looks simple, but this is certainly a comfort food which is quite decently prepared. 

There is also a dessert, Home Made Cookies. Nice with chocolate chips, there is also a mint and vanilla infused milk on the side to pair with the cookies. A complete and nice finish to the meal, it also includes a coffee or tea to wrap up. 

Service is quite nice, with the staff courteous and friendly, and the social distancing measures like the divider on the table, sanitizer and mask holder, are all arranged neatly. The bill is $464 with no service charge included. A nice place to enjoy a good beer and some comfort food. 

Wineshark Cooking Class - Pan-fried Scallops with Green Peas

Ingredients (for 4):

• Scallops - 12 
• Flour - 4 tbsp
• Green peas - 260 g
• Bacon - 40 g
• Onion - 30 g
• Chicken stock - 200 ml
• Mixed herbs - 2 tsp
• Butter - 30 g
• Bacon - 4 slices
• Lemon - 1

Procedures:

1. Deep-fry the 4 slices of bacon to crispy.

2. Cut the rest of the bacon to strips of 7-8mm wide.

3. Cut the onion into strips.

4. Heat a pan with about 10g of butter, and then add the bacon to sauté.

5. Add the onion and cook for a short while.

6. Add the green peas and mix well.

7. Add the chicken stock and mixed herbs, then use a paper lid to cover and cook for a while.

8. Once the stock is reduced to half and the green peas softened, add about 20g of butter to thicken the sauce. 

9. Wipe dry the scallops with kitchen paper.

10. Season the scallops with salt and black pepper finely.

11. Coat the scallops with a thin layer of flour. Dusting off any excess.

12. Heat a pan with butter and oil, and put the scallops in when the bubbles become small and the oil darkens. Control the heat and continue to sauté the scallops until the crispy on the surface. 

13. Turn the scallops over and continue to sauté. Scoop the butter and oil over the scallops with a spoon repeatedly.

14. Remove the scallops and let it rest. Then plate with a scoop of the green peas on the bottom, with the scalllops on top, decorated by the deep-fried bacon. Cut a wedge of lemon and put on the plate.

Wineshark Go Hiking - Hong Kong Trail Section 5 – Wong Nai Chung Gap to Mount Parker 港島徑(第五段) 黃泥涌峽至柏架山道

Difficulty : 3/5

Distance: 3.46 km

From: Wong Nai Chung Gap

To: Mount Parker Road Quarry Park Pavilion

Transportation:

• Take CityBus No. 6 from Central Exchange Square heading to Stanley Market, alight at Wong Nai Chung Reservoir Park, then walk up the steps to Tai Tam Reservoir Road.
• Return by walking down Mount Parker Road to Quarry Bay Street, then take NWFB No. 2 to back Central.

Date: 2 Jan 2021

This is one of the more difficult section of HK Trail, not because of distance but mainly because of the going uphill and downhill repeatedly throughout so can be a test of your stamina. The distance posts cover from H051 to H059, beginning at Tai Tam Reservoir Road. 

After walking up Tai Tam Reservoir Road and right before arriving HK Parkview, you will see the signs indicating both Wilson Trail and Hong Kong Trail, as this section is part of both of the trails. Going up a flight of stone steps, you will soon see the Osborn Memorial.

The plaque is dedicated to John Robert Osborn, a Canadian soldier who fought valiantly in Hong Kong during World War II, and sacrificed by throwing himself to a grenade in order to save the lives of many others. He was later awarded the Victoria Cross, the first Canadian getting the honor in WWII.

Continue on the uphill trail, this section is not too challenging but as there is no shade along the way, one must pay attention to sun protection and ensure having sufficient drinking water. And soon you will reach the top of Jardine's Lookout, at 433m. 

It has a great view looking out at Wan Chai and Causeway Bay, the Victoria Harbour, and then the whole Kowloon Peninsula. On this beautiful and clear day one can see all the way to Tsing Yi and beyond. It is certainly one of the best spots to admire the nice view of our city.

Then the trail starts with a steep descent, which is a bit tiring as one need to be careful going down. On the left one can see the Mount Butler Quarry, which is no longer in operation, and converted into a site for handling explosives as well as a firing range for the government's disciplinary forces.

Soon there is a fork and at that point the Wilson Trail is split to go towards Siu Ma Shan, while continuing on HK Trail we head for Mount Butler. This is another tough section in which the uphill is tiring and many of the steps are quite high. 

Along the way there is a cave with some wooden planks leading in. Might be a good place to visit for those adventurous hikers?

Further up the trail one can see the harbour again, with Quarry Bay on the HK side, and opposite the harbour the Kai Tak cruise terminal and east Kowloon. With today's visibility the further out Junk Bay can also be clearly seen.

After the tiring walk up one finally will arrive at the top of Mount Butler, at 436m high. The location also serves as a viewing point, offering a fantastic view of the southern side of Hong Kong.

From the viewing point, immediately to the right underneath is the Tai Tam Reservoir, with the two peaks further out being the The Twins. The peninsula on the left with some buildings is Red Hill Peninsula, and then the far left is Hok Tsui. 

Then it is the final descend before the end of the trail, the long way down on stone steps to Quarry Pass Pavilion on Mount Parker Road. And hearing the noises you will know you have arrived at the destination, as this is a popular gathering place for hikers. 

Wineshark Cooking Class - Pan-fried Chicken Steak with Mashed Turnip and Egg Yolk 醬燒雞肉配蛋黃白蘿蔔泥

Ingredients (for 4):

• Chicken steak - 2 pieces (around 400 g)
• Oil - 1 tbsp
• Sansyo powder - dashes
• Sake - 2 tbsp
• Soy sauce - 2 tbsp
• Mirin - 4 tbsp
• Egg yolk - 1
• Turnip - 3 tbsp
• Salt - 1 tsp

Procedures:

1. Remove the fat from the chicken steak.

2. Mash the turnip.

3. Add the egg yolk to the mashed turnip and season with salt. 

4. Heat the pan with oil, and then pan-fry the chicken steak with the skin down. Press if necessary and continue to cook for 5 minutes.

5. Turn the chicken steak over and continue to cook until the steak is well-done.

6. Mix the sake, soy sauce and mirin together.

7. Pour in the sauce to the pan and continue to cook at low heat and turn the chicken steak over to infuse with flavors.

8. Cut the chicken steak into pieces, then sparkle with sansyo powder. Put the mashed turnip after squeezing out the juice, on the side.