Wineshark Mystery Restaurant - Siu Siu

This Japanese izakaya restaurant is in The Strand at Sheung Wan, taking over the previous space from the former Enishi and retaining the teppanyaki station, but now offering modern Japanese dishes with also the creativity from Censu, as Chef Sato and his team are from the sister restaurant.

The layout did not change from Enishi, and we were seated at the teppan counter, with the chef working in front of us. Apart from the cozy counter seats, there were also a few tables for bigger groups as well as seats facing the street from the large window. After asking for some recommendations from the staff, our dinner duly began.

Drunken Prawn ($138) was two large red prawn that had been marinated in Shaoxing wine and then dressed in consommé, together with a bit of coriander. The prawn was sweet in taste, with the savoury notes of the Shaoxing wine infused into the meat, fragrant and not excessive to cause bitterness. A signature of the restaurant.

Warm Oden ($98) was an assortment of food served in the broth, with daikon, tomato, shiitake, sweet peas, and mochi kinchaku. The vegetables were of good quality, sweet in taste and flavourful. The mochi kinchaku had the chewy rice cake stuffed inside the deep-fried tofu pouch. The broth was nice too, so I finished it all.

Karaage Aroma Tamago ($138) was deep-fried chicken, with teriyaki sauce and sesame on top, some angel hair chili, together with a half-boiled egg, served on top of mizuna, the Japanese mustard green salad. The meaty chicken was moist and not totally dried out, and the batter was thin, not making one feel eating a lump of crust.

Hamachi ($138) were slices of fresh raw Japanese yellowtail, with the fish having nice fattiness, buttery in texture. The chef had prepared some grilled leek miso on the side as condiment, instead of the usual wasabi and shoyu, which added a dimension of sweetness to the taste, together with some wakame to cleanse the palate.

Whole Threadfin ($238) featured the local fish beautifully pan-fried on teppan, with a golden crisp skin, moist and flavourful meat. Paired with a green coriander miso, there were also pomelo pieces, leek and other mixed herbs on top, to add to the fragrance and complexity in taste. Another signature which we both liked very much.

Crab Cup Udon ($138) was truly a fun dish, served in a cup noodle bowl. Instead of noodle, it was udon though, added with a lot of snow crab meat, with also some crab miso to enhance the flavours. Good to share among two, the al dente texture of the udon was appealing. A good dish to wrap up and fill the stomach.

For dessert, I had Siu Siu Parfait ($98). Nicely presented, the parfait was made of different layers, on top were mixed berries, with corn flakes and cream, sandwiched with some strawberry puree and vanilla ice cream. On the bottom were some chewy dango, the sweet rice flour dumplings, and custard. Delicious.

Ivy had Shiso Sorbet ($88) instead, with the refreshing sorbet having a very nice shiso taste but not excessively herbaceous. Underneath was some green tea crumble, and on the side were Siu Siu sake jelly. For me, this one was the more pleasant among the two desserts, particularly if you prefer to have a lighter one.

Service was good, with the staff friendly but they did miss out one of my orders in the beginning. The bill on the night was $1,329 including a few beverages. This is a place to enjoy some good vibe with friends in a casual environment, having some nice beverages to chill out, with the chef also paying attention to the food as well.

Wineshark Home Cooking - Sea Cucumber with Soy Bean Crisp 豆酥海參

Ingredients (for 4):

• Sea cucumber - 300g
• Soy beans - 250g
• Water - 2 cup
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Soy sauce - 1/2 tsp
• Oil - 4 tbsp
• Garlic - 2 cloves
• Shallot - 2 cloves
• Salt - 1/2 tsp
• White pepper powder - 1/4 tsp

Procedures:

1. Soak the soy beans in water for at  least 4 hours.

2. Use blender to blend the soy beans with water until it forms a liquid paste.

3. Use a sieve to squeeze out the soymilk, which can be cooked for drinking. Retain the residues. 

4. Toast the bean mix on open wok to dehydrate.

5. Add in salt, sugar and soy sauce. Gradually add in oil to stir-fry.

6. Remove for later use.

7. Finely chop garlic and shallot.

8. Boil the sea cucumber and then cut into slices.

9. Heat the pan with 2 tbsp of oil, then add in the garlic and shallot. Stir-fry until fragrant.

10. Add in bean crisps, season with salt and white pepper powder.

11. Put the baen crisps on top of the sea cucumber to serve.

12.

Wineshark Mystery Restaurant - Primo Posto

This Italian restaurant is dedicated to Milanese cuisine, located on the iconic steps of Shin Hing Street in Central. At the entrance, the small table with the candlelight and the checkered tablecloth already gave us a nice feeling of comfort, showing a welcoming and homely ambience.

The restaurant is quite small, with tables packed. While it is a bit noisy, seated at our table near the bar, with wooden wall panels in the background, some festive decorations, and the plenty of wine bottles lining on the racks near the ceiling, truly creates the vibe of an authentic Milanese bistro.

We started with Torta Salata di Fegatini ($148). The delicious creamy chicken liver pate was encased in a crunchy shortbread crust, with some cranberries and chives on top, along with some Campari jelly to give its unique herbal notes of the famous Milanese liqueur to the smooth liver pate. A very nice appetizer.

Then we had Mondeghilli Meatballs ($98). Beautifully deep-fried to golden brown on the outside, the meatballs were seasoned well and good in taste. On top there was some garlic mayonnaise and a small piece of pickled red onion to enhance the flavours further and give a touch of acidity to stimulate the palate as well.

Next was the signature Pumpkin Gnocchi ($178). The gnocchi had wonderful al dente texture, with a touch of the pumpkin sweetness and flavours but not excessive. Very good in taste together with the Parmesan cream for its savoury note, and the fragrance of the sage and roasted pine nuts. A must order in my opinion.

For the main course we had opted for Cotoletta alla Milanese ($568). The bone in veal chop was prepared in Milanese style, coated with breadcrumbs before deep-frying. The veal was tender and juicy, with the squeeze of lemon juice adding a nice citrus acidity to reduce any greasy feeling, and the portion was large enough for sharing among two people.

We picked two desserts to share, Tiramisu ($98) was a recipe from Chef Emanuele’s grandmother, scooped from a large baking tray at table side. The mascarpone was nice in sweetness, and instead of coffee-soaked ladyfinger the bottom looked more like a sort of sponge cake to me, but nonetheless delicious.

The other dessert was Panettone with Zabaglione ($98). The classic sweet Italian bread is a Milan specialty and usually prepared and enjoyed during this festive season. With icing sugar on top and fluffy zabaglione on the side, made by whisking together egg yolk with sugar and sweet Marsala, it was another great dessert not to be missed.

Service was good, with the staff friendly and eager to recommend for us. The bill on the night was $1,593. The overall experience was wonderful, and the whole restaurant showed a happy and joyful ambience which was truly phenomenal. If you want to enjoy a nice Milanese bistro, this would be a great choice.

Wineshark Mystery Restaurant - Fireside

This steakhouse is located on 5/F of H Code in Central and has got recognition as #50 in the World’s 101 Best Steak Restaurants. Helmed by Executive Chef Jamie Ortola, the restaurant is renowned for its open-fire grill, fueled by embers of wood and binchotan charcoal.

The décor of the restaurant combined both rustic and refined, with ropes on the ceiling, wooden floorboards, and the brick walls on the open kitchen showing the raw aspects while the marble countertop, the details on the highchairs and other decorations provide an elevated level of finesse. There is also a balcony for dining outdoors.

Starting with some appetizers, the first one was Smoked Hokkaido Scallops ($178). The raw scallops were sliced and then smoked to infuse them with elegant wood aromas, plus some grilled pineapple to provide sweetness and smoky flavours, dressed with coconut ceviche sauce.

For the second appetizer we had chosen Burnt Eggplant ($188). The eggplant was originally very large, but after grilling it shrunk. With a rich sesame and miso sauce as dressing, together with honey to give a nice combination of sweet and savoury flavours, the crisp croutons further enhanced the enjoyment by giving a contrast in texture.

A signature of the restaurant was Dry-aged Ma Yao Fish Threadfin ($458). After 15 days to dehydrate the deboned fish, it was grilled to perfection, with a crisp fish skin while the flesh remained moist. The flavours of the fish, with its rich fish oil, had been intensified from the aging and grilling process. Very good.

Coming to the steak, we had picked Simmental Dairy Cow ‘Vacum’ ($1,341) from Germany. A special cut with intense flavours, the beef had a yellowish fat, and after grilling exhibiting unique and pleasant Chinese preserved meat characters. Its texture was a bit chewy but not tough to cut and eat. A rather interesting steak to try.

For dessert, I had La Vina Original Cheesecake ($98), with the cheesecake rich in taste, not too sweet, and paired with grilled apricot jam on the side. My wife had Burnt Frozen Almond Mousse ($118), more delicate in taste, with seasonal fruit and almond pieces on top.

Service was good, with the staff attentive, friendly and eager to help. Chef Ortola also came to chat during dinner. With two glasses of wine and a small bottle of apple juice, the bill on the night was $3,136. A good place if you like grilled steak on open fire.

Wineshark Mystery Restaurant - Torikaze

This yakitori restaurant has recently become one of the hotspots in HK, as an overseas outlet of the famous Michelin-starred Torishiki under Chef Yoshiteru Ikegawa. For the dinner session, they have two timeslots. I managed to secure a booking for the first one starting at 6pm, and today, we came to 45/F of Gloucester Tower in Landmark to try it out.

The restaurant had a nice ambience, featuring a grilling station in the middle and surrounded by a U-shaped counter accommodating 16 customers. Seated at one end, we got a good glimpse of the actions behind the station, with Chef Matsui Ryo, an apprentice of Chef Ikegawa, and another chef busy preparing the binchotan and food.

There is only one Omakase Menu ($780), featuring 15 dishes. Apart from the skewers, there are also appetizers, roll, clay pot rice and dessert. Interestingly there are also a list of add-ons available, but each customer is only allowed to order three extra ones, to save some for customers in the second session.

I picked Jikon Nabari 而今 純米大吟醸 Nabari 山田錦 ($1,880), from Kiyasho Sake Brewery 木屋正酒造 to pair with the food. This famous brewery in Mie Prefecture is regarded by many as a strong contender for best sake in Japan, with this one having a clean fruity note, elegant and not feeling heavy for texture. And the price is surprisingly reasonable as well.

The first course was Appetizer, Charcoal Grilled Grape and Persimmon with Shiraae 炭火焼きぶどうと柿の白和え. The Muscat grape and Wakayama persimmon had been lightly grilled to give a slight smokiness to its sweet taste, with also some spinach underneath. The white dressing was made with tofu, miso and sesame, with some walnut on top.

The second course was Chicken Confit Ginger Roll ガリシソ巻き. The sous chef put the slow-cooked, tender chicken breast on the nori sheet, adding pickled ginger shreds, cucumber and shiso leaf, a bit of plum paste, to make a roll. Sprinkled with sesame on top, the ginger and shiso brought a refreshing taste, with also nice presentation.

The third course started the yakitori, beginning with Thigh かしわ. The dark meat of the chicken thigh had been grilled beautifully, with a slight char on edges, and brushing with the special sauce prepared by Chef Ikegawa himself and used also in the flagship restaurant. Very tender, juicy and having great flavours. Amazing.

The fourth course featured Gizzard 砂肝. Once done, all the skewers were rushed to the table to serve to customers, to ensure everyone could enjoy the hottest and best quality. Instead of using local three yellow chicken like other ones, the Hakata chicken gizzard was used, much bigger in size and with a fantastic crunchy texture. Amazing.

To take a break on the meat, the fifth course was Zucchini ズッキーニ. Again, it was beautifully grilled, and on the bite the Nagano golden zucchini essentially burst with juice. Instead of just grilling over charcoal, the vegetables were also sprinkled with the chicken oil during the process, making them more fragrant on smokiness and delicious in taste.

The sixth course featured Heart ハツ . With four pieces on each skewer, the nicely grilled chicken hearts had a good bite, having a different texture than the other chicken parts because of the muscles. I just counted and there were many chickens that they had to process to get this number of hearts for this dinner.

The seventh course was Broccoli ブロッコリー. While it might seem simple, this was in fact a signature of the restaurant, using the chicken oil to grill the broccoli with the flower buds getting to a bit of char and crispness. The flavours were enhanced as a result, with also an interesting slight sweetness in the broccoli.

The eighth course was Skin & Yellow Leek with Sesame Vinegar Sauce 鶏皮と黄韮. As a transition between the dishes to refresh the palate, the chicken skin was mixed with yellow leek, together with the Japanese sesame vinegar sauce to give a bit of acidity. The skin had a nice texture, surprisingly crisp and not heavy at all.

The ninth course was Meat Ball つくね. Unlike many other yakitori restaurants, here the meat balls were completely made with chicken meat, without adding any soft bones or herbs. The three meat balls were glistering with a nice sheen, brushed with the special sauce to infuse the skewer with amazing flavours, very juicy and great in taste.

Next came an additional skewer we ordered. The Chicken Oyster ソリレス ($70) was a premium cut of the chicken, taken out from the thigh near the backbone, with each chicken only able to provide enough for two skewers. The flavours were rich, and the tenderness was also amazing. A must-try.

Continuing the additional skewer, this time it was Back Skin ベタ ($60). It might seem very evil and indulgent, but the chicken oil under the skin had been melted, with the surface also grilled for a slightly longer time to give more charred, making them crispy and flavourful. If you like chicken skin this is not to be missed.

The tenth course featured Shoulder 肩. This is a meaty portion connecting the chicken wing to the breast, very tender and juicy. From the colour of the surface, we already knew it was grilled for less time than the earlier back skin, to retain the rare and prized shoulder meat with its amazing texture.

Next was another additional skewer, Knee 膝 ($60). This was a popular cut with good texture, crunchy and was favourite among many yakitori fans. There were also some bean sprouts on top to freshen up the palate. Very nice.

The eleventh course was Fillet ささみ. Because of its delicate taste, the chicken fillet was supplemented with some black truffle paste for its unique intense flavours. Again, we could see how the chef had adjusted the grilling time and temperature with the different meat to ensure it could showcase its best flavours and quality, which required a lot of experience.

Coming back to the add-ons, this time it was Liver レバ ($50). Cooked to medium well level so that the inside of the liver remained soft and not tough on the bite, with also many pieces on the skewer to satisfy the greediest guts. I could not help expressing my heartfelt ‘oishi’ to the chef while eating them.

The additional skewer of Inner Thigh おび ($60) was very tender and was one of the best cuts of the chicken in my opinion. The big piece of meat was also juicy and very fulfilling on the bite, giving me a big sense of satisfaction on the bite. Another one not to be missed if you could get the chance to order.

The Back Liver 背肝 ($70) was in fact not an internal organ, but the special part connecting the neck to the breast, with a nice chewy bite, rich in fat and fragrant in taste. Probably not the piece for someone who was afraid of cholesterol, it was another unique portion that not that many yakitori restaurants would offer. Worth trying it out.

Going back to the menu, the twelfth course was Shishito Pepper ししとう. The famous Japanese lion-head pepper had the unique characteristics of mostly mild in spiciness, but some were hot. With a thin skin, after grilling the peppers remained juicy and had a nice smoky flavour imparted.

The last of our additional skewer was Rib はらみ ($70). This special cut was in fact the diaphragm of the chicken, with stronger flavours so it was being served towards the end of the course. While it might not be for typical customer because of its appearance, its taste was good especially if one preferred richer flavour than the typical meat.

The thirteenth course was Wing 手羽先. The chicken wing was nicely grilled, with the skin crispy while the flesh remained moist and tender. With a bit of lemon juice to freshen up, we could finish several wings in one go. However, with the limitation of add-ons probably we had to save it for next time.

For the Main course, the Mushroom and Pepper Clay Pot Rice 土鍋ご飯. Featuring the Kyoto Manganji Togarashi, a special green pepper with unique sweetness and mild spiciness, the chef had added morels and four other types of mushrooms to the rice, together with some chicken meat. A chicken soup was also included. The rice was so good I had two servings.

The final course was Apple Pie アップルパイ, featuring Hokkaido milk ice-cream, with an apple puree underneath. On top there were some crumbs made from puff pastry, to provide a contrast in texture to the silky-smooth ice-cream. Not too sweet, it was a satisfying dessert to complete a nice meal.

Service was good, with the staff attentive and having a nice conversation with us throughout the dinner. The bill on the night was $4,365 which was reasonable. Apparently, we would like to be able to order a few more add-ons to try out but also understand the limitations. Overall, I would recommend this restaurant for yakitori fans.