Wineshark HK Restaurant Review - The Steak House

After the renovation of The Regent Hong Kong, this is the first time I returned to their famous steakhouse. Ranked as one of the top 100 best steak restaurants, what was also in my memory was their view, looking out to Victoria Harbour on the same level as the promenade, with lots of tourists taking photos throughout the whole day.

Seated at a table on the window side, we were able to enjoy the described view to accompany our dinner. The décor has been refined, having an elegance and subtle premium vibe, with warm lighting. On the inside is the salad bar with a wide assortment of items, a good choice if you do not have any specific starter in mind.

I have a glass of Schramsberg Vineyards Blanc de Blancs 2022 ($240) to start. This California sparkling is made using traditional method, dry with elegant bubbles of a smooth mousse, refreshed green apple and citrus characters, bright acidity on the palate with hints of toasted almond and lees, and a riper note.

The Amuse Bouche is Wheat Crisp, paired with a Foam made from corn and Parmesan cheese for dipping. The Bread is a fluffy Sourdough, together with homemade salted butter. The staff thoughtfully got Ivy some olive oil as well. We liked the bread a lot and even before the starters arrived, we finished the whole loaf.

The first starter was Pan Seared Scallops ($298). The large, Hokkaido sashimi-grade scallops were nicely seared with caramelized surface, while keeping the flesh tender and moist. On top were some Spanish Wagyu Cecina to add an extra taste of savory, with some charred petit pois underneath, and lemon Beurre Blanc sauce on side.

The second starter was their signature King Crab Cake ($318). Made with Alaksa crab meat, the crab cake had a crisp crust but not oily, with the delicate crab meat inside flavorful, without adding in a lot of other ‘fillers’.  Together with the homemade Tartar sauce, it is truly top-notch and no wonder continues to remain a customer favorite.

On the next course we had soups, with me picking a Canadian Lobster Bisque ($268). With good intense flavors, the soup had been added with a nice dose of XO Brandy, giving an extra layer of smoky elegance, plus some drizzle of dill oil to balance with a refreshing herbaceous note. Delicious.

My wife had French Onion Soup ($228), and on her request the Sourdough toast on top did not have the usual Gruyere cheese. Rich and intense in flavors as well, the soup has the sweetness from the onion, without getting the onion burnt and causing bitterness. Another staple which demonstrated the attention to execute the fundamental right.

To go with the steak, I have a glass of Duckhorn Vineyards Merlot 2019 ($250). This Napa Valley Merlot is easy-to-drink, with ripe black fruit, cocoa and spices. Its medium bodied palate and acidity, plus decent level of tannin made it a good match with roasted beef and other types of red meat.

I have chosen a 12oz Smoked Beef Tallow-Aged Hanwoo Striploin ($1,656). A limited artisan cut, the prime Korean beef was first put to dry age for 3 weeks, before wrapping with smoked beef fat to continue ageing for another 3 weeks. Grilled to medium rare, the steak is rich in flavors, balanced and not as fatty as wagyu, very good.

My wife had the USDA Certified Prime Black Angus 8oz Tenderloin ($780), featuring 160-day grain-fed cattle. The tenderloin had nice beef taste, and the leaner cut was soft as well. Grilled to medium level, it was juicy and with simple seasoning it was already delicious. Perfect for those who might not want to have fatty steak.

On the side we shared Sauteed Portobello Mushroom ($118) and Charred Spring Asparagus with Black & Wild Garlic Emulsion ($118). The mushroom had been cooked together with garlic for extra flavors while the asparagus was tender with the emulsion adding sweet garlic flavors. Both are very nicely done.

For dessert, I had Pavlova ($208), with the crunchy meringue sitting at the bottom, having a raspberry sorbet in the middle and some Diplomat Cream on top, as well as some sweet and appealing Gariguette Strawberry on it. Together with the strawberry juice dressing, it is light and well-balanced in sweetness.

My wife had the Seasonal Fruit Platter ($160). This was not on the menu, but hearing that she wanted to have some fruit, the staff kindly arranged this for her. Featuring some summer berries including strawberries, raspberries, and blueberries, it was a simple one, but the fruit were all in good quality, sweet in taste and perfect in appearance.

Service was very good, with the staff attentive, eager to help in explaining the menu and making recommendations based on our preferences. The bill on the night was $5,370. Considering the food quality and overall dining experience, I would rate this restaurant a Good 73 points, worth trying.

Wineshark HK Restaurant Review - YOI Coffee & Bakery

Having to buy some Taiwan ingredients for cooking later, we came to Kowloon City on this Saturday. As it is noontime, we went to this café located at Lung Kong Road, known for its neighborhood vibe, with nice coffee and pastry. The yellow glass door and wall caught my attention and there were a few people queueing outside already.

After waiting for a short while we were led to our table. The place has a minimalist design, with white walls, some small wooden tables and stools. The coffee bar is at one end with the kitchen behind, with everything simple and local, offering a comfortable cozy feeling instead of those ‘IG-theme’ café in town.

For coffee I had Espresso Tonic Ethiopia ($55) while my wife went for Hot Black Ethiopia ($40). The quality was good, with the Ethiopia origin showing its signature fruity characters, because of its processing method, and that went especially well with the tonic water in my beverage.

For food I had Smoked Chipotle Pulled Pork Burger with Fries 煙燻辣椒手撕豬漢堡 ($128). The burger was delicious, freshly made, with cheddar cheese, lettuce, tomato and red onion added to the tasty and tiny spicy pulled pork, sandwiched in the bun that was homemade. On the side there were the fries which were crisp and freshly made.

My wife had Good Morning YOI 全日早餐 ($128), having a plateful of food including scrambled eggs, bacon, sausage, potato gratin, salad, and a piece of focaccia toast. Quite a big portion, I saw many girls sharing one together. The quality of the ingredients was good and was another good choice to order.

Finishing my coffee and not feeling enough, I had another brewed coffee, picking the Filter Guatemala ($110). Seeing the barista grinding the beans and handling well the pour-over, the coffee was served in a beaker, with the mug rinsed in hot water beforehand to ensure the correct temperature. Very nice coffee indeed.

While it was very busy, the staff was friendly and nice. The bill on the day is $461. Even though it might look a bit expensive, in terms of its coffee and food quality, I would recommend them as fair deal. Considering overall dining experience, I would rate them a Good 65 points. Worth trying.

Wineshark HK Restaurant Review - Le Le

Since ZS Hospitality announced the sad closure of Testina, I have been waiting for its replacement in the Lyndhurst Terrace location. Recently I heard of their new concept featuring elevated Vietnam dining, so today we come to Le Le to try it out.

With the open kitchen and VIP room at one end, we are seated opposite, enjoying a quieter space. The banquette and furniture are comfortable, and the décor is simple, offering a relaxing environment for diners to focus on the food and conversations.

Picking the Experience Menu ($1,188 each), I decided to also order a bottle of white wine. Josmeyer Riesling Le Kottabe 2023 ($980) from Alsace has good citrus and white peach, floral and minerality, plus hints of development in honey, a versatile wine for food.

Beginning with two small bites, the first one is Sa. Served on a tart are some poached clams sitting on top of crunchy peanuts, covered with lemongrass cream and foam. The combination of umami with the sweet and sour notes are spot-on. The different textures and combinations of flavors are a treat for the palate.

The second snack is Toi Ngam Chua. The oyster comes from Hokkaido, lightly torched, and paired with pickled garlic slices, with its nice acidity and bits of sweetness to complement the umami of the oyster. The tart is shaped like an oyster shell as well. Both good in taste and appearance.

Moving on to appetizer, Goi is a kind of Vietnamese salad, using spring peas and asparagus tips as the base of the salad, some thinly sliced torched geoduck in the middle, with a nice fish sauce dressing, adjusted to the ingredients and season of produce. The dish finishes with some garnish of ice plants and flowers on top. Refreshing and delicious.

The next appetizer is Muoi Ot Xanh, featuring the Japanese Shima-Aji aged for a few days, with the raw striped jack having firm texture and delicate sweetness. The interesting twist is the pairing with the Vietnamese green chili sauce, with reduced heat and turned into puree form. Eaten together with some fresh herbs, it is fantastic fusion execution.

The third appetizer is Pho Ga but totally revolutionizes the traditional soup. Using a siphon, the intense-flavored chicken broth is sucked up to infuse the herbs, spices and lime in the holder, before dropping back after the removal of heat. The broth is then poured into the bowl with fish maw, chicken and cuttlefish noodle. Delicious and a must try.

The last of the appetizer is Banh Tieu, Vietnamese doughnut with duck in 3 ways. The roasted duck has been dry aged for two days to offer great tenderness. The skin has been braised with duck fat for crispness. Together with duck liver pate, and a sausage with pickles on top to balance the richness, to enjoy with the doughnut in de-constructed way.

Moving to the seafood course, Chao Tom, is a Boston lobster tail that has been skewered with sugarcane before grilling with fermented rice and butter sauce, and served with lobster mousse, with some pickled jackfruit and gem lettuce on the side. There is also a sugarcane juice infused with passionfruit juice to enjoy beforehand.

For the main course, Xoi Man, is smoked pigeon with tri-color sticky rice. The breast and leg of the fragrant slow-cooked pigeon are carved out for easy eating, very tender and juicy, and served together with the soup and some sticky rice. The balsamic vinegar on the side is a good dipping sauce, with also some pickles to freshen the palate.

Coming to dessert, there are two courses. The first is Kinh Gioi, a refreshing light dessert featuring lemon balm gelato with ginger-lime yogurt mousse. On the sides are cucumber, prepared in different styles including small, diced ones for texture, as well as pickled cucumber to give pleasant acidity.

The other dessert is Bap Rang Bo, changing the nostalgic Vietnamese street snack to a refined dessert, with the bottom being a tart featuring the prized Marou chocolate from the famous Vietnam producer, a buttered popcorn risotto, and a brown butter tuile. A very nice dessert with great texture and flavours.

Together with Petits Fours, the bill on the night is $4,284. Service is very good with the staff attentive and explained to us in detail on each course, while the food quality is amazing and innovative. Considering the overall experience I would rate this restaurant an Excellent 80 points, worth returning to this amazing Vietnamese fine dining.

Wineshark Home Cooking - Pan-fried Chicken Steak with Japanese Yam and Radish 雞肉利休燒配山藥白蘿蔔泥

Ingredients (for 2):

• Chicken steak - 2 pieces
• Oil - 1 tbsp
• White sesame - dashes
• Cooking wine - 1 tbsp
• Mirin - 1 tbsp
• Soy sauce - 1 tbsp
• White sesame - 1 tbsp
• Japanese yam - 50g
• Radish - 3 tbsp
• Salt - 1 pinch

Procedures:

1.Marinate the chicken steak with cooking wine, mirin, soy sauce, and white sesame for 20 minutes.

2. Peel the Japanese yam and chop into small pieces.

3. Peel the radish and grate into meshes. Squeeze to remove the liquid.

4. Mix the Japanese yam and radish together. Season with a pinch of salt.

5. Heat the pan with oil, then turn to low heat and put the chicken steak in to pan-fry, skin side down.

6. Flip the chicken steak over and continue to pan-fry with the lid on.

7. Pour the remaining marinade in and continue to pan-fry until the chicken is well-cooked.

8. Cut the chicken steak into strips and sprinkle with white sesame. 

Wineshark HK Restaurant Review - Yue Kee 裕記大飯店

I have lived in Sham Tseng for over 20 years and has witnessed how the dining business in the neighbourhood has evolved. One thing that does not change is this place still being famous for roasted goose. Many people ask me which one I go most often, and without any doubt it is Yue Kee by far.

As a regular, apparently, we know the owner 華姐 well. But seeing how she spends time and interacting with new customers demonstrate her hospitality and care on services, as well as how much she pays attention to its food and quality. Today we come again, as I want to eat their signature roasted goose after returning from my trip.

Unlike the typical a la carte, this time we order 精選花膠二人餐 ($590 for two). There are two soup choices, and we go for 西洋菜燉陳腎湯. A serving big enough for five to six bowls, the soup is tasty, with the savoury notes of the preserved gizzard combining well the umami of the watercress and pork. Delicate yet flavourful.

Then comes 馳名裕記燒鵝. The Roasted Goose is on standard portion, essentially one quarter of the whole goose, which has been meticulously marinated in unique recipe before putting to grill over charcoal. The crispy skin, moist and flavourful flesh are amazing, with the goose freshly roasted and still hot from the stove.

Next is 花膠花菇扒時令時蔬. The fish maw has been braised well, soft yet retaining the texture of a good bite, while the shiitake is thick and meaty, both paired with a rich oyster sauce contributing to the umami sweetness, together with some Chinese cabbage on the side.

The last one on the set is 百花炸蝦丸, with four pieces in total. The deep-fried prawn balls have a bouncy texture, with a crisp surface but not hard. The seasoning is spot-on so that we can taste the prawn and just the flour or other fillers. Paired with a bit of Thai sweet chili sauce it is another wonderful dish.

Service is very good, with the staff chatting with us and providing complimentary dessert to us, as well as other customers. The bill on the night is $700. Considering the overall experience and food quality, I would rate this restaurant a Good 70 points. Worth trying whether you like roasted goose or not.