Wineshark HK Restaurant Review - Yi Jia 一家

This Chinese restaurant is located at Lime Gala in Shau Kei Wan and had been awarded Michelin Bib Gourmand for some years. Arriving on a Thursday evening, the restaurant was not too busy, and we got a table immediately. There were also a few booth seats for small groups who wanted more privacy.

The décor was using elements to recreate the traditional cha chaan teng ambience, like the mosaic tiles on the floor, the hanging fan, the simple tables and chairs. There were also some decorations featuring neon tubes in a cartoon to bring a fun vibe to diners while enjoying the food.

We started with Steamed Chicken with Green Onion Sauce 一家蔥油白切雞 ($138). The chicken was tender and marinated well, rich in flavours, and it was coated with a huge amount of spring onion sauce, picking up good fragrance and also having a good portion to serve for 3-4 people. Delicious and good value.

Then came Steamed Pork Dumplings with Supreme Broth 小籠包 ($35). The traditional steamed xiao long bao had a thin dough which we could see the broth inside, but it did not pose any difficulty in picking up. With some shredded ginger and Zhejiang vinegar it was perfect in flavours. I almost immediately asked for another order.

The seasonal Yellow Croaker Spring Roll 黃金黃魚春卷 ($88) was another highlight. Wrapped in the golden-brown spring roll was the meat of the yellow croaker, carefully removing all bones, with pork and other fillings. The crunchy spring roll with the soft fillings was a nice contrast in texture, another nice dish.

With a bit of space left in the stomach, we also had the Shepherd’s Purse Dumplings 薺菜雲吞 ($68), not usually available on the menu. The dumplings had the minced pork mixed with the leaves of the plant, having hints of mustard, and was known for its health benefits. The serving had four dumplings in total and in a rich broth.

For dessert, we had Deep-Fried Souffle Balls with Mango Custard 高力芒果奶黃 ($65) to share. The souffle balls were fluffy, with the egg white light and healthy. Wrapping up inside was mango custard that were not too sweet. Coated with some icing sugar, it was a nice change in recipe from the more traditional red bean paste.

The other dessert was Sesame Paste Dumplings in Osmanthus and Fermented Wine Soup 缸鴨狗玫瑰桂花湯丸 ($48). Less impressive, the sweet dumplings had sesame fillings and was served in fermented wine soup with osmanthus that brought up nice fragrance. It was lukewarm though in temperature which was not my preference.

Service was decent, with the staff attentive but they could do a better job in explaining the dishes and other interesting facts about the restaurant. The bill on the night was $557. Considering the overall dining experience and food quality, I would rate them 73 points, worth visiting.

Wineshark HK Restaurant Review - Toritama 酉玉

The yakitori restaurant is located at Glenealy in Central, and if you come from the MTR station it would be a bit of walk uphill before arriving at the wood and concrete entrance, with the yellow lights and signs showing you had come to the right place. It was a popular place, so advance booking was necessary to secure a seat.

Going inside, the yakitori station was not large, able to accommodate a dozen customers sitting around. Seated in front of the grill master Hironobu Matsumoto, we had some refreshments to start. The space was a bit clamped, and when all seats were taken it could be a bit uncomfortable with your neighbor.

We had the Omakase Menu ($788 each), and a bottle of sake, picking Taiheizan Tenko 太平山 天巧 純米大吟釀 ($1,180). Brewed by 小玉醸造 from Akita, this sake had good umami taste, had rich fruity notes of smooth roundness, and was good match with the richer and stronger flavored yakitori.

The first skewer was Tsukune or Meatball. The minced chicken meat was made to small balls before grilling, brushing with the special sauce repeatedly in the process. Very good.

The second skewer was Kappa, or Chest Soft Bone. While they did not have much taste, the crunchy texture of the soft bones was enticing.

The third skewer was Sunagimo, or Gizzard. A must-order in my opinion, the gastric mill had a wonderful texture, with good bite but not tough.

The fourth skewer was Peta, or Thick Back Skin. The skin was grilled beautifully, crispy but also not only having a thin layer like a wafer but got substance.  

Taking a break from the skewer, the Salad had some lettuce, cucumber, radish and leek, drizzled with a yuzu dressing with nice acidity to freshen the palate.

The fifth skewer was Negima, or Thigh with Leeks. The meaty thigh was a luxurious tender cut and in-between were the leeks for fragrance and balance.

The sixth skewer was Leba, or Liver. A demonstration on the skills of the chef, the liver was cooked perfectly yet still retained the softness on the bite.

The seventh skewer was Tomato. The tomato slices were juicy, with the grilling process condensing the flavors so making the tomato richer in taste.

The eighth skewer was Kaburi, or Lower Thigh. The meaty serving had some chicken fat attached, making them a bit greasier but also more flavorful.

The ninth skewer was Soriresu, or Chicken Oyster. This was the prized cut of the chicken, the most tender and flavorful piece, with only two small pieces per chicken.

The tenth skewer was Okra. As the last piece on the set, the okra was a good wrap up to the meal, with a bit of smoky notes infused into the delicate flavors of the vegetable.

We also ordered a few add-ons, including Saezuri ($46 each). The esophagus was the muscular tube linking the throat to stomach, with a nice bite. A rare part not often featured in yakitori restaurants.

Kanmuri ($48 each) was the chicken crown, and the chef trimmed it before grilling. Lots of collagen, it was another rare cut not seen in most restaurants.

Otafuku ($50 each) was sweet breads of the chicken, essentially the thyroid gland with a thin layer of fat and a tender bite on the inside.

Finishing the three rare cuts, we went for Ginnan ($48 each), the Ginko nuts. A bit earthy but also had a slight sweetness, it had a wonderful mochi-like texture.

Tebasaki ($50 each) was chicken wing, and again it was done perfectly with the skin crisp while the meat was tender and juicy. A great combination of textures.

Finally, it was Hiratake ($68 each) and the oyster mushroom was a good option for grilling, picking up the smokiness from the grilling, with also umami taste.

Then came the hot Tori Soup, which was amazing with intense flavors, and also serving in very hot temperature, keeping the stomach contented and warm.

For the rice option, I had Toritama Donburi, a rice bowl with chicken and egg simmered with a sweet and savory dashi and scattered with some shredded seaweed on top. It was a comfort food of nice flavors.

My wife had chosen Yaki Onigiri instead, with two grilled rice balls very nicely done, having crisp surface while the inside remained soft, and brushed with soy sauce but keeping it restrained and not excessive.

For dessert I had Mitarashi Ice-Cream while my wife had Fresh Fruit. The salty-sweet ice-cream was pleasant while the melon was juicy and sweet. Both were very nice.

Service was decent, and the grill master was very busy so did not have time to have many interactions with the customers, and language probably was also a barrier. The bill on the night was $3,808. Considering the overall dining experience and food quality, I would rate them an Excellent 75 points, worth returning again.

Wineshark HK Restaurant Review - Yau Wok Hei 有鑊氣

This modest restaurant is located at Tai Chuen Street in Tai Kok Tsui, and its name highlights the skills of the chef, in preparing dishes with ‘wok hei’, the energy from a smoking wok and the fast-stir-frying process to bring forward the best flavours of the ingredients.

Arriving early evening the small restaurant was quite full already, and we managed to get a table near the entrance. The décor was simple, living true to the neighbourhood style, with the emphasis on the food than the dining ambience. The staff recommended us several of their signature dishes on the night.

The first was Jiangnan Four Snacks 江南四小拼 ($138), including four different snacks to start as appetizers. Mouth-Watering Chicken was spicy but very appetizing, making me continue despite sweating profusely. Marinated Turnip had a crunchy texture and good balance of salty and sweetness. Jellyfish-Head was a bit tough on the bite, while the Spicy Ginger Trotters were flavourful. A good starter for sharing.

Next came the signature Sichuan Pepper Seabass 老壇酸菜魚 ($298). The fish fillet was tender, with the soup having a wonderful spicy and sourness that was pleasant and making one want to continue for more. With bean sprouts and glass noodles, the portion was big and would require 3-4 people to finish.

Then came Marinated Goose 乾隆鹽水鵝皇 ($138), another of their signatures. The goose was deep in flavours, with the marinade not too salty to over-dominate the taste. The goose had a nice chew, with firm meat texture, but only a thin layer of fat. Note the portion was big, and this would be best enjoyed with more people.

The final course was Black Diamond Crispy Tofu 黑鑽脆豆腐 ($88). The tofu was coated with a thin black batter before deep-frying, making a crisp skin while the tofu inside remained silky soft. With some spicy garlic dusted to season, it was very tasty particular with icy cold beer. Even though we were full we finished all of them.

Service was good, with the staff friendly and nice in providing us recommendations. The bill on the night was $712 which was fantastic considering the portion and quality of the food. Considering the overall dining experience, I would rate them a Good 68 points, worth trying.

Wineshark HK Restaurant Review - Summer Palace 夏宮

This Cantonese restaurant, located inside Island Shangri-La at Admiralty, received its Michelin recognition from 2008, and has consistently been on the podium ever since. With my last visit almost five years ago, today we returned to see whether they continued to impress us on their food and service.

Seated at a table near the centre of the big circular dining room, the grandeur décor, plenty of artistic Chinese paintings and decorations were familiar. It was a busy night, with most tables taken. While not exactly running around, I could feel the staff was a bit short-handed and scrambling.

We started with Marinated Pig’s Trotters with Spicy Ginger 沙薑豬腳仔 ($260). The trotters were delicious in taste, picking up nice spicy ginger flavours but not excessively salty, with wonderful collagen on the skin plus good chew on the bones. A wonderful starter to begin the meal.

Next, we had each a Baked Stuffed Crab Shell 焗釀鮮蟹蓋 ($308). With a beautiful golden crust, the crab shell was stuffed with abundance of crab meat with a rich cream sauce. Unlike the other restaurants, here the chef did not add in a lot of other ingredients like shredded onion or mushroom, to highlight the crab meat flavours.

Then we had Deep-Fried Crispy Chicken 脆皮炸子雞 ($420 for half). It had been a while since we had this traditional dish, and here the chicken had a nice crisp skin, with the chicken meat juicy and marinated well. The shrimp crackers on the side were also a reminder of how this dish used to be served traditionally. Very nicely done.

Another common dish that was becoming increasingly difficult to find was Deep-Fried Fresh Frog Legs in Spicy Salt 椒鹽田雞腿 ($550). The frog’s legs were coated with a thin batter before deep-frying, protecting the flesh from drying out. The spicy salt was appropriate in seasoning, not making us thirsty afterwards. Also nicely done.

The last dish was Poached Vegetable with Yunnan Yellow-Ear and Pith Flower in Thick Broth 雲南鮮黃耳竹笙花濃湯泡菜苗 ($308). Using the fresh yellow-ear fungus from Yunnan and cutting them into small pieces, they were paired with pith flowers in a delicious broth to cook the tender vegetables. A fantastic dish.

For dessert, I had Chilled Herbal Jelly with Diced Fresh Fruit 鮮雜果涼粉 ($85). A type of street food in my youth, the chilled herbal jelly was cut into dices and mixed with the fresh fruit and some konjac cubes. Together with some syrups, the sweetness level was just right. A good finish to a wonderful meal.

My wife had Sweetened Bean Curd Sheet with Quail Egg, Semen Coicis and Yunnan Ginkgo 雲南翡翠銀杏薏米腐竹鵪鶉蛋糖水 ($95). A bit of twist from the traditional version, this one used ginkgo from Yunnan to prepare the sweet soup, with also a spot-on sweetness level tailored to the HK people.

Service was good, but the staff were simply too busy and could not properly spend time with the customers to provide their best service. The bill on the night was $2,902. Considering the food quality and overall dining experience, I would rate them a Good 73 points, outperforming the prior rating I gave. Definitely worth visiting.