Wineshark Home Cooking - Stuffed Wax Gourd 釀節瓜

Ingredients (for 4):

• Wax gourd - 4
• Chicken stock - 1 cup
• Pork - 180g
• Conpoy - 2 piecees
• Ginger - 1 slice
• Shiitake mushroom - 3
• Spring onion (white parts) - 2 sprigs
• Marinade
• Soy sauce - 1 tbsp
• Chinese yellow wine - 1 tsp
• White pepper finely - dashes
• Sugar - 1/4 tsp
• Tapioca starch - 1 full tsp
• Sesame oil - 1 tsp
• Thickening
• Oil - 2 tsp
• Garlic - 1 clove
• Chinese yellow wine - 2 tsp
• Tapioca starch - 1/2 tsp + water 1 tbsp
• Sesame oil - 1 tsp

Procedures:

1. Soak the conpoy in water just enough to cover. When softened, then add a slice of ginger and dashes of Chinese yellow wine.

2. Steam the conpoy for 20 minutes under medium-low heat.

3. Once cool down, cut into small pieces. Retain the water.

4. Soak the shiitake mushroom in 1/2 cup of water until softened.

5. Remove the stem and cut the shiitake mushroom into small pieces. Retain the water.

6. Mince the pork. 

7. Cut the spring onion (white parts) into small pieces.

8. Add 1 tbsp of shiitake mushroom soaking water into the minced pork. When fully absorbed, add another tbsp. Mix well.

9. Add in the marinade, then mix in single direction, smashing it repeatedly into the bowl.

10. Add in the shiitake mushroom, conpoy and spring onion (white parts). Mix well and smash again a few times. Keep it in the fridge for later use.

11. Use a small knife to remove the outer skin of the wax gourd.

 
12. Remove the two ends, then cut into pieces about 3 cm thick.

13. Use the small knife to carve out the cavity and remove the seeds, paying attention not to poke the wax guard through.

14. Pour in the chicken stock into the cavity.

15. Steam the wax gourd for 5 minutes, then open the lid and refill in chicken stock. Then steam for another 3 minutes.

16. Remove the chicken stock for later use. 

17. Keep the chicken stock for later use.

18. Use kitchen paper to wipe dry the wax gourd interior, then add in some tapioca starch on the inside. Add the minced pork into the cavity. 

19. Add a teaspoon of chicken stock onto the minced pork. Pour in conpoy water to the dish.

20. Steam the stuffed wax gourd for 8 minutes.

21. Heat a pan with 2 tsp of oil, and then add in the smashed garlic.

22. Remove the garlic, then add in Chinese yellow wine and chicken stock.

23. Gradually add tapioca starch with water, continue to stir well. Then add in sesame oil.

24. Pour the sauce onto the wax gourd.

25. Serve.

Wineshark Home Cooking - Stir-fried Pork Kidney and Liver with String Beans 豆角炒腰膶

Ingredients (for 4):

• Pig's kidney - 2
• Pig's liver - 1 piece
• Green string beans - 1 bunch
• Sugar - 1/2 tsp
• Ginger - 1 piece
• Rice wine - 1 tbsp
• Salt - 1/4 tsp
• Marinade 
• Sugar - 1/3 tsp
• Oil - 1/3 tsp
• Tapioca starch - 1/3 tsp
• Shallot - 1/3 tsp
• Ginger - 1/3 tsp
• Garlic - 1/3 tsp
• Salt - 1/3 tsp

Procedures:

1. Cut open the pig's kidney and remove the fat and veins, cut on the surface. Then rinse in water repeatedly, rubbing softly until all the weird smell is gone. Then cut into slices. Drip dry.

2. Cut the pig's liver into butterfly slices, and then rinse in water to remove the blood. Drip dry.

3. Finely mince shallot, ginger and garlic.

4. Wash the string beans and then cut into sections.

5. Marinate the pig's kidney and liver with sugar, oil, tapioca starch, shallot, ginger and garlic. Mix well. Then add in the salt.

6. Heat the wok with oil, then add in the string beans to stir-fry. 

7. Season with sugar, add in the smashed ginger, stir fry briefly to mix well. Then add in the rice wine and cook until nearly done. Remove for later use.

8. Using the same wok, add in some oil and then add in the pig's kidney and liver to stir-fry until nearly cooked. 

9. Add back the string beans in, season with sugar and salt. Stir well. 

10. Serve.

Wineshark Mystery Restaurant - Hau Tak Restaurant 厚德飯店

This traditional Cantonese restaurant is located at Lockhart Road in Causeway Bay, and frankly while I have passed by many times in the past, I have no idea what they offer and only until recently when their chef went on the TV show, I got to know more about Hau Tak Restaurant. Today, we came here to enjoy Chef Lau’s famous dishes, honed from his 17-year experience at the famous Kowloon Fook Lam Moon.

The restaurant has multiple floors, and on the ground floor it is mostly for smaller groups. We get a table at a corner, with good space and privacy. The décor is neat, brightly lit and uses plenty of wood on the walls to create a warm and comfortable setting. We are served by restaurant manager Johnny Fung, who also came from Wanchai Fook Lam Moon. He shared with us the history of how this restaurant came about.

To start, we have Appetizing Clams 醒胃凍花甲 ($248). The clams are meaty and without any sand, cooked perfectly and does not have any rubbery texture. The magic is on the sauce though, which is made from green chili, bird’s eye chili, rattan pepper, and lemon juice, having an amazing taste with hints of spiciness but not excessive, and able to bring forth the umami of the clams to another level. Fantastic.

Next, we have the pre-ordered Stuffed Pigeon with Shark’s Fin 仙鶴神針 ($1,080). A traditional dish that has now virtually become ‘extinct’ in local restaurants, The chef has meticulously removed the bones of the pigeon and then stuffed with shark’s fin, before braising it to great tenderness. Together with an abalone sauce that is so rich in umami and flavours, the pigeon is good to share for two people and is a must try.

We also have a small portion of Honey-Glazed BBQ Pork 蜜餞叉燒皇 ($140). With four pieces, it is just right for two people, with the char-siu nicely glazed, having some scorches on the surface, while the meat is very tender and juicy. The marinade used is also slightly different than other restaurants, having a richer fragrance. Very nice.

Knowing that we are foodies, Johnny has recommended us to also try Stir-fried Snowflake Chicken with Ham 燒雲腿拌雪花雞片 ($980). Using conch of smaller size, they can offer this at a more friendly price. The chef thinly sliced the conch and cooked just right to retain the perfect texture, and likewise the chicken are also sliced equally thin, very tender and delicious. The Chinese ham on the side offers a nice savoury note, with the scallions and vegetables adding visual appeal and flavours. Another fantastic dish.

Feeling we still got a bit of room, we asked Johnny for recommendation. He suggested us to try the Crab Meat Yi-Noodle 懷舊蟹肉伊麵 ($168). The staff helped us to split into two portions, with the noodle nicely done, great in texture and not soggy. The soup is also very good, rich in flavours and umami, without MSG. With the delicate crab meat, bean sprouts and garlic chives to add to texture and fragrance, another fantastic traditional delicacy.

Johnny has kindly offered some complimentary desserts for us, starting with Aged Mandarin Peel Red Bean Soup 陳皮紅豆沙. Not too sweet, there are plenty of beans which provide the substance to the dessert, with the fragrant mandarin peel very appealing. We also like the inclusion of lotus seeds which give another layer of texture.

The other dessert is Red Bean Paste Silver Leaf Wrap 豆沙銀葉角. Wrapped inside the Chinese chestnut leaves is a soft and munchy rice dough with nice red bean paste inside. It was the first time we have heard and tried this, and Johnny shared that there is only a few restaurants that are still offering it, not because it is particularly difficult to make, but because it cannot fetch a good price. It is a pity as they are so delicious.

Service is very good, with Johnny very attentive and came to our tables repeatedly to check in, also sharing his stories of his interactions with the many celebrities and tycoons who were regular patrons. We can all feel his passion. The bill on the night is $2,977 and very reasonable. I look forward to returning, to also trying out their dim sum next time. A great place to experience the nostalgic Cantonese dishes.

Wineshark Home Cooking - Scallops with Garlic Butter Spaghetti 扇貝蒜香奶油義大利麵

Ingredients (for 2):

• Spaghetti - 160g
• Scallops - 8 pieces
• Nori - 2 pinches
• White dashi - 2 tbsp
• Olive oil - 2 tbsp
• Garlic - 1 tsp
• Butter - 30g
• Water from pasta - 150ml

Procedures:

1. Panfry the scallops briefly to a slight brown on the surface. Remove for later use.

2. Boil a pot of water.

3. Add in the spaghetti, and cook for 2 minutes less than what is recommended on the package.

4. Remove the spaghetti to the frying pan. Retain 150ml of the water from the pot.

5. Add in white dashi, olive oil, minced garlic, butter, and water from the pasta to the spaghetti.

6. Turn to medium heat and cook, add in the scallops and mix well.

7. Serve and sprinkle the nori on top.

Wineshark Home Cooking - Sakura Shrimp and Green Chili Spaghetti 櫻花蝦與獅子唐橄欖香義大利麵

Ingredients (for 2):

• Spaghetti - 160g
• Sakura shrimp - 30g
• Japanese green chili - 8 
• Black pepper finely - dashes
• White dashi - 2 tbsp
• Olive oil - 2 tbsp
• Garlic - 1 tsp
• Water from pasta - 100ml

Procedures:

1. Boil a pot of water. 

2. Add in the spaghetti and cook for 2 minutes less than what is recommended on the package.

3. Remove the spaghetti to the frying pan.

4. Retain 100ml of the water from the pot.

5. Add white dashi, olive oil, minced garlic, water from the pasta to the spaghetti. Add in Sakura shrimp and Japanese green chili.

6. Cook under medium level for 3 minutes. Continue to stir well, so the spaghetti absorbs the sauce.

7. Serve by sprinkling some black pepper finely on top.

Wineshark Mystery Restaurant - Ta Vie

My first visit to this French restaurant was back in 2020, and I was very impressed with the wonderful food and services. Now already a Michelin 3-star, today we came back to The Pottinger Hotel to experience what Chef Hideaki Sato has prepared to showcase in his menu.

Stepping out from the elevator, on the wall is the board showing the restaurant is celebrating its 10^th anniversary. Led to the innermost table, its décor has not changed, with a white and dark theme, dated wooden shatters on the windows, aged wooden floor tiles, and different oldies gadgets re-creating a vibe of nostalgia.

The Seasonal Tasting Menu costs $2,980 each, and I also go for the wine pairing at $1,980. Starting with an aperitif, Maison Mumm RSRV Blanc de Blancs 2015 ($298). Chef Sato has been appointed by the champagne house as their Gastronomic Global Ambassador, and it is best to start the dinner with this BdB, refreshing and subtle, having a delicate minerality.

The House-made Sourdough has been served since the restaurant’s opening in 2015, crunchy on the outside while soft and moist inside, one of the best sourdoughs I have eaten in HK. Chef Sato has also prepared house-made butter as well as ricotta cheese which is freshly made everyday at their own kitchen. The cheese and olive oil spread was phenomenal.

The first wine is Cave d’Occi Albarino 2023, from Niigata in Japan. While the prefecture is famous for sake rice, the winery focuses on grape cultivation and this Albarino delivers a nice perfume nose, with good acidity, rich minerality to match with the geoduck.

The first course features Shiromiru White Geoduck, which are prepared two ways, raw and grilled. Seasoned with lemon juice and olive oil, the geoduck is tossed with julienned vegetables and jalapeno pickles for additional flavors and texture, while setting on top of a terrine made from cucumber, celery and seaweed. Together with a geoduck sauce, with some capers and vinegar to give the necessary acidity, resulting in a fantastic dish with wonderful taste and texture, appetizing with the umami of the geoduck shining through.

The second wine is Maison Mumm RSRV Cuvee Lalou 2013. The bottle is the house’s flagship champagne, this wine features a 50/50 blend of Pinot Noir and Chardonnay, with a nice buttery, ripe yellow fruit, toasty nose, and the hazelnut and rich flavors made it a good match with the blue lobster.

The second course is Crispy Blue Lobster Paella, presenting the crisp bottom of the paella upside down. Inside with the diced lobster meat with the rice and shallot, cooked in lobster broth and saffron. On the side is Rouille red bell pepper and tomato sauce, together with parsley oil infused with lobster shell extracts. Mixing everything together, the paella is amazing, with the different components integrating perfectly in taste, and each component are showcased to its full extent. Another phenomenal dish.

Another bread served is their other signatures, but I cannot remember its name. Made from wheat flour from Hokkaido, with a thin crunchy crust while the inside is airy and chewy in texture.

The third wine switches to a Japanese sake. From Gochouda Brewery in Saga, Azumaichi Junmai Ginjo is made from 100% Yamadanishiki, with rich umami flavors that goes well with sea urchin and the richer sauce in the upcoming pasta.

The third course features House-made Fresh Pasta, and the chef cooked the pasta together with Aonori butter sauce, topped with some fresh Yamaguchi uni. The pasta has the perfect al dente texture and picking up the rich flavors of the seaweed butter sauce, supplemented further by the umami and sweet taste of the sea urchin. It might look simple, but the flavors are amazing.

The fourth wine is Domaine Tollot-Beaut Corton-Charlemagne Grand Cru 2022. The prized Burgundy white has a complex nose, with a clear buttery oak on top of the citrus, white peach, pear and honey, as well as the strong minerality and almond characters. An elegant wine with body and richness that goes well with the corn and its butter sauce.

The fourth course is a seasonal dish featuring Crab & Corn. The chef used Hokkaido Kegani crab, removed the meat and made it into a dumpling. Together with steamed sweet corn from Hokkaido, some deep-fried pasta made from corn flour on top, it is dressed with Cajun spices butter sauce to give a hint of spiciness. Again, both the quality of crab and corn are showcased impeccably, true to Chef Sato’s belief in pure, simple, and seasonal.

The next bread served is Pain de Campagne, with distinct flavors of roasted chestnut. All the bread were so good that we finished all the pieces straight away.

The fifth wine is Hospices de Beaune Volnay 1er Cru Santenots 2015. The wine has a beautiful ruby red with a fresh nose of berries, nice mineral notes of earth, with also silky, elegant tannin to go with the veal.

The fifth course is Roasted Limousin Veal. The nicely roasted veal is cooked to medium rare, juicy and seasoned beautifully with garlic and herbs, together with a rich and flavorful veal jus with Madeira wine reduction, along with some shaved black truffle on top. On the side is a mashed potato stuffed with beef ragu, along with sauteed spinach and brown butter confit carrots, top with roasted hazelnuts. Everything is harmonized, on the texture, flavors, and it is like a orchestra of delicacies. Fantastic.

To transition to dessert, the chef has prepared a Signature Flower Tea to cleanse our palate and helps to remove the heaviness in stomach. Made with Roselle flowers and dried blood orange, it is fragrant and soothing to the palate.

The sixth pairing is not wine but a cocktail instead. Guava Salty Dog is an original cocktail concocted by the restaurant, to match with the seasonal fruit of guava and white peach featured in the dessert. Refreshing and not too sweet, it is a nice cocktail I am happy to order on its own.

The sixth course is Peach & Guava Sorbet with Soda Mousse. With a beautiful pinkish crispy peach scarf covering, the sorbet has rich flavors of Yamanashi peach and pink guava, covered with guava jelly. The combination of the two fruits is surprisingly complementary, enriched by the different textures of sorbet, mousse, and crisp. Very delicious.

The seventh and final pairing features Prototip Raki Lot 2023, a liquor from Turkey, made from distillation of fermented must, like grappa. There is fragrant star anise aroma, with a smooth palate and while the alcohol level is high, it does not have a burning feeling on the swallow.

The seventh and final course is Pineapple Compote with Anise, dressed with anise liqueur from South of France. On top are some mousseline creams and a piece of crispy puff pastry and meringue for additional texture. On the side is pineapple sorbet, together with pineapple mint sauce and vanilla yogurt sauce. The chef also provided a fizzy drink made from pineapple, anise and lime juice to go together with the dessert. A great finale.

After a cup of nicely brewed coffee, the Petits Fours is Chocolate Praline serve in a jar. The rich chocolate goes perfectly well with the coffee, and wraps up the night for us with a happy, satisfying contented feeling.

Service is very good, with the staff all very polite and courteous, as would expect in typical high-end Japanese restaurants. It is great to see Chef Sato and his wife come to the table repeatedly to introduce the dishes and wines. The bill on the night is $9,610 and while it is not cheap, it is one of the best French restaurant in HK in my opinion to experience the pure and true flavors of the top-notch ingredients in perfectly crafted dishes. Impeccable overall.