Wineshark HK Restaurant Review - Farm House 農圃飯店

A few months ago, we met a Chinese businessman who shared his great experience dining at Farm House located on Sunning Road in Causeway Bay. Today, we came here to try out its authentic traditional Cantonese delicacies.

The décor is relatively simple, with traditional Cantonese restaurant design, including a number of private rooms to cater for bigger groups. The tables are quite close to each other, and on a busy day it could be a bit noisy.

We started with the signature Deep-Fried Chicken Wing Stuffed with Glutinous Rice 糯米釀鷄翼 ($176 for 2). Removing the bones, the chef then stuffed the chicken wing with stir-fried glutinous rice with Chinese sausages, before deep-frying it to a beautiful golden-brown for the crispy skin. Very good in taste, a must order in my opinion.

Next came Baked Stuffed Crab Shell 格蘭焗蟹蓋 ($276 for 2). The stuffed crab shell was nicely baked, with the slight char on the surface appealing. In a traditional style, the crab meat was cooked with onion and Portuguese sauce before stuffing back to the shell, delicious and fragrant in aromas. Another nice one.

For the soup, I had Mixed Seafood with Hot & Sour Soup 海鮮酸辣湯 ($108). The soup had a good balance of sour and spiciness, having sufficient heat to make me sweat. With different ingredients like tofu, wood-ear, sea cucumber, fish maw, scallop, prawn and other seafood, the soup was very nicely done.

My wife had Fish Maw with Sweet Corn Thick Soup 粟米魚肚羹 ($108), and again this nostalgic soup brought back a lot of memories, with the thick soup having the right level of viscosity, and the sweet corn and fish maw both having also its desired texture, showing the chef taking care when each component should be added.

The Premium Soya Sauce Chicken 頭抽豉油雞 ($290 for half) was served in a sizzling hot casserole, having the rich soy sauce not overly salty, infusing the chicken with nice flavours. The chicken was tender as well. Even having only half the chicken we could not finish and had to pack the remaining home.

The Salt-Fried East Star Spot 鹽煎東星斑 ($960) was another signature of this restaurant. Unlike the usual way to steam, the chef pan-fried the prized fish beautifully, intact and without broken skin, with a bit of spring onion scattered on top. Another way to enjoy the fish, and I strongly recommend trying this.

The last dish we had Steamed Egg White with Seafood 是但 ($168). The Chinese name was funny, meaning ‘whatever’, and probably came from the chef using the remaining seafood pieces to prepare this dish, adding to the steamed egg white that had mixed with supreme broth. Silky in texture with rich umami taste. Another must have.

There was also a complimentary dessert of Mung Bean Sweet Soup 綠豆沙, with a good amount of mung beans and other ingredients, as well as appropriate in sweetness. The quality was good, and the restaurant could sell the dessert separately indeed.

Service was good, with the staff attentive and giving good recommendations on the order, but they could do a better job in explaining the dishes in more details. The bill on the night was $2,217. Considering the food quality, overall dining experience, I would rate this restaurant a Good 70 points, worth trying for sure.

Wineshark HK Restaurant Review - Stubli Steakhouse & Fondue

There are only a few Swiss restaurants in HK, and the most famous one probably was Chesa in The Peninsula. Hearing about this one, located at Cadogan Street in Kennedy Town, we came here on a Tuesday evening to see what they have got to offer, on both food and wine.

Once inside we were greeted with a warm ambience, with the lighting just tuned to the optimal brightness for a comfortable, relaxing mood. The high ceiling, arched windows, brick floors, wooden panels on the wall as well as the furniture all created a cozy atmosphere reminding the diners inside a Swiss chalet.

I ordered a bottle of Les Freres Dutruy Chasselas Cuvee Speciale ($700) to pair with the food on the night. The nice Swiss white wine was made from 100% Chasselas, with nice floral notes leaning more on linden, supplemented with appealing citrus and minerality. It had a richer palate with nice depth in flavours. A good value wine.

For starters, we had Smoked Trout Sourdough ($119). The smoked trout was sliced thinly, with some trout roes, shaved horseradish and beetroot puree on top, plus some fresh dill to add amazing fragrance. On the side the toasted rye sourdough was a perfect c\omplement with the trout. Very good.

Next, we had Classic ‘Neuchatel Style’ Fondue ($169 for small). Good for 2-3 people, the fondue had a mix of two cheeses, Gruyere and Emmental, balancing with white wine, garlic, and kirsch. The alcohol level could be a bit strong initially but would tone down after the evaporation.

The fondue came with baguette cubes, but we also ordered an extra Cured Meat Board ($59), which had air-dried beef & salami slices, and would be a good complement if you want to have some meat beyond just the bread. The fondue was truly delicious, rich but not excessively indulgent.  

For the main course, we had Veal Strip with Rosti-Fries ($218). The Zurich-style Veal Strips was prepared with mushroom creamy sauce and served with crispy potato rosti fries. The veal was quite tender, with the mushroom having a nice earthy tone. The rosti was also crispy but not oily, a perfect way to enjoy the sauce as well.

Coming to dessert, I had Coupe Schwarzwald ($89). With two scoops of gelato, one chocolate and the other black cherry in flavour, the dish also got cherry compote, with whipped cream and shaved chocolate on top. This one was the heavier in terms of flavours among the two we had, nicely done.

The other one was Coupe Beile Helene ($89), also having two gelatos with one almond and the other vanilla in flavour. The dessert had some poached pear, with a drizzle of strawberry sauce on top. Lighter in taste because of the fruit with its acidity, it was more suitable for those who prefer a less indulgent version.

Service was good, with the staff attentive but choosing to hide behind the scenes most of the time to avoid interrupting the diners. The bill on the night was $1,642. Considering the overall food quality and dining experience, I would rate this restaurant a Good 70 points, worth trying its Swiss cuisine in a nice chalet environment.

Wineshark Home Cooking - Ham and Corn Quiche 粟米火腿撻

Ingredients (for 4):

• Flour - 7 oz
• Butter - 3 oz
• Egg yolk - 1
• Water - 2 tbsp
• Ham - 4 oz
• Canned corn - 4 oz
• Onion - 4 tbsp
• Parmesan cheese - 1/2 cup
• Sour cream - 1 cup
• Milk - 4 oz
• Egg - 4

Procedures:

1. Sieve flour into a large bowl, then add in melted butter, egg yolk and water. Knead well and keep in fridge for 30 minutes.

2. Divide into four portions and roll to thin sheet. Apply to the mold evenly. Put into oven pre-heated at 180 degrees to bake for 7 minutes.

3. Cut the onion into shreds.

4. Cut the ham into small pieces. Mix with shredded onion, corns, and Parmesan cheese.

5. Mix sour cream with milk and whisked egg.

6. Retrieve the base from oven.

7. Put the ham and onion mixture on top.

8. Pour in the egg mixture. 

9. Put in oven to bake for 25 minutes.

10. Transfer the quiche to a plate to serve.

Wineshark HK Restaurant Review - Wun Chuen Vegetarian Centre 雲泉素食家

Having heard about Wun Chuen Sin Koon since I was young, it was my first time visiting this Taoist temple at Ta Kwu Ling. As it was noon when we arrived, we decided to go for lunch before doing a tour at the temple, going to Wun Chuen Vegetarian Centre, which is at standalone building near the entrance.

After ordering at the cashier opposite the building, the staff would assign a table before we went inside the restaurant. Brightly lit, clean and well-managed, the dining area was big, with many big tables set up. It was necessary to share table generally, but on the day it was not too busy, so we did not have to do that.

We started with Gluten in Seven Colours 七色鹵味 ($50 for small), with the gluten in different flavours including sweet and sour, soy sauce, and curry, plus also vegetarian char siu, chicken, roasted goose, and kidney. The flavours were nostalgic, and the small portion was good in size to serve for 3-4 people.

Next, we had Abalone Mushroom with Pea Sprouts 鮑魚菇扒豆苗 ($105). The pea sprouts were tender, with the mushroom cut into slices, offering a good bite, with the veggie oyster sauce giving rich umami flavours. A more traditional vegetarian dish which we both liked, without any of those veggie meats which were simply too ‘artificial’.

The final dish was Stir-Fried River Snails with Black Bean and Bell Pepper 豉椒炒田螺 ($100). The river snails were interesting in both shape and taste, looking alike to the real ones, with meaty flavours. The classic style of stir-frying with black bean and bell pepper in a thick sauce was quite nicely done too. A pleasant surprise.

There was not much service as everything was self-served. But that did not feel bad or out of place. Rice and congee could also be re-filled. The bill on the day was $255. Considering the food quality and overall experience I would rate them a Good 65 points, worth trying especially when coming to visit the temple.

Wineshark Home Cooking - Potato with Garlic 蒜茸薯仔粒

Ingredients (for 4):

• Potato - 1 lb
• Milk - 2 oz
• Whipping cream - 2 oz
• Salt - 1/2 tsp
• White pepper powder - 1/4 tsp
• Garlic - 1 bulb
• Spring onion - 1 tbsp

Procedures:

1. Put the potato in cold water and bring to boiling. Continue to cook for 15 minutes. Turn off the heat and let it rest for another 15 minutes.

2. Chop the spring onion into small pieces.

3. Put the garlic in oven to bake for 15 minutes. 

4. Cut the garlic in half and squeeze out the meat. Then crush them.

5. Peel the skin off the potato. Cut into cubes.

6. Put the potato into a pot, add in milk and whipping cream, crushed garlic, and salt and white pepper powder. Cook until the milk is thickened and almost gone.

7. Add in the spring onion and mix well. Serve on the side of the fish fillet.

Wineshark Home Cooking - Pan-Fried Fish Fillet with Mint Coconut Sauce 煎魚柳椰奶薄荷汁

Ingredients (for 4):

• Fish fillet - 1 lb
• Salt - 1/2 tsp
• White pepper finely - 1/4 tsp
• Flour - 1 oz
• Egg - 1
• Oil - 1 tbsp
• Onion - 5 oz
• Garlic - 1/2 tsp
• Red chili - 1
• Curry powder - 1 tbsp
• Lemon juice - 2 tsp
• Whipping cream - 4 oz
• Coconut milk - 8 oz
• Coriander - 2 tbsp
• Mint - 1 tbsp

Procedures:

1. Remove the seeds from the red chili and cut into small pieces.

2. Chop the garlic finely.

3. Chop the onion finely.

4. Heat the saucepan with oil, then add in the chopped onion to stir-fry briefly.

5. Add in garlic and red chili, and curry powder to continue to stir-fry until fragrant.

6. Add in lemon juice, coconut milk and whipping cream, then add 1/2 tsp of salt and 1/4 tsp of white pepper powder to season. Then add in coriander and mint leaves. Keep warm.

7. Season the fish fillet with salt and white pepper powder.

8. Coat the fillet with flour, then dip in whisked egg. Pan-fry the fillet on a heat pan.

9. Put the fish fillet on the serving plate.

10. Pour the mint coconut sauce on top to serve.