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. 

Wineshark HK Restaurant Review - Nove at Galleria 九号館

This restaurant used to be quite popular, especially among the foreigner communities, when it was at the Fringe Club. After closing, the branch which opened later at the Galleria still offers dim sum and Chiu Chow delicacies. Today, we came here for dinner, to see how the Chinese cuisine fares under management of the Octavo Group.

It was a quiet evening, with only us and another table. Seated at a table on the lower floor, there were many Chinese décors featuring in the design, from lanterns creating a moody ambience, traditional Chinese paintings and partitions, to the tiled floors. The furniture was a bit dated though with some torn fabric and such.

We started with Salt & Pepper Chinese Noodlefish椒鹽白飯魚 ($125), a good appetizer to start and enjoyed with icy cold beer. The spicy salt was nicely done, infusing the noodlefish with good flavours without feeling excessively of MSG. The noodlefish was also dry and not greasy. Quite nicely done.

Next came Sweet & Sour Pork with Fresh Fruit 鮮果咕嚕肉 ($225). Using pork loin, this traditional dish was prepared with a slight twist, using fresh fruit to replace the canned pineapple, bringing an extra layer of acidity, together with some sesame for fragrance. There was not a paddle of sauce remaining on the dish too.

Then we both had Chicken Soup with Matsutake and Conch 姬松茸乾螺頭燉雞湯 ($135 each). The soup was rich in flavours, using matsutake mushroom, dried longan, pork, silkie chicken and conch head, to double boil the broth for long hours. The soup was delicious. A great value option.

The last dish was Steamed Chicken with Scallion Oil 霸王蔥油雞 ($275 for half). It took a while and was only served after we had finished the rest for some time. The chicken was also greasy, from the scallion oil poured on top. While the taste was decent, it was an overall disappointing dish.

For dessert, I had Chilled Mango Pomelo Sago 楊枝甘露 ($60) and Ivy had Layered Ginger Juice Steamed Cake 千層薑汁糕 ($60). The mango sago was decent in taste, but had too few fruit and sago in it. The ginger juice cake was more nicely done, having the intense ginger taste and giving a satisfying warmth to the stomach.

Service was decent, and the bill on the night was $1,199. Considering the overall food quality and dining experience, I would rate this restaurant a Good 65 points, worth trying. It was quite sad to see though the place was so quiet on a weekend evening. Hope the local dining industry could see some light soon.