Wineshark HK Restaurant Review - Sushi Man 鮨文

This sushi restaurant is located on the 2/F of Modena by Fraser in TST, and while I did not have visited them before, I believe they have started in Yuen Long and have another branch in Hung Hom. Unfortunately, both are now closed.

The décor is neat, featuring all wooden set up with warm lighting. We are seated at the sushi counter, which can accommodate about 18 customers. In a big C-shape, there are two stations with sushi chef on both ends. We are served by Head Chef Larry Tang on the night.

Ordering the Omakase Set ($1,980 each) I also have a bottle of Tenbu Junmai Ginjo 天賦　純米吟醸 ($700) from Nishi Shuzo in Kagoshima. The nose has a nice white peach and melon note, while the off-dry palate has umami on top of the fruit. A nice sake.

Watari-Gani Chawanmushi 渡蟹 茶碗蒸 has sweet and delicate crab meat on top of steamed egg custard, which is rich in umami. The texture is silky soft, and not too watery or solid, showing a perfect proportion of egg and water plus steaming time.

Hiramasa 平政 is yellowtail kingfish, with the sashimi showing the signature texture of the fish, with a nice bite. The rich and subtle sweetness is pleasant with a balanced fattiness which has the right amount of fish oil too.

Kaki 牡蠣 comes from Hyogo. The raw oyster has a crunchy texture, sweet and meaty. With a bit of lemon juice to season and freshen it is very delicious. My wife does not want raw oysters, and she is served with Hokkaido Hotate-Gai instead.

Iwashi Isobe-Maki 鰯 磯辺巻 has sardines wrapped inside nori sheet, together with some myoga, shiso, and pickles. The secret recipe here is to add deep-fried whitebaits, for an extra crunchy texture, to the roll. 

Shirako 白子 features the seasonal sea bream milt which are paired with ponzu and grated daikon with spices, plus plenty of finely chopped scallions. On the side is Mozuku 水雲 which has the same marinade vinegar to give a refreshing acidity.

Ankimo 鮟肝 is another specialty. After cooking the monkfish liver and cutting it into slices, they are served with plenty of scallions and some shichimi. Having rich and creamy texture, it is much better in flavors than foie gras.

Amadai 赤甘鯛 Roll uses the red tilefish meat to make a roll and on the surface is coated with the fish scales, before putting it to deep-fry. Interesting contrast with the crispy scales and tender meat, it is paired with some homemade tartar sauce.

As a transition to sushi, a piece of White Corn 白いとうもろこし is served. The kernels are very sweet and juicy, having thin skin too, with the chef sprinkling some rock salt to further highlight its sweetness. 

Coming to the sushi section, the first piece is Shiro-Ebi 白海老. The baby white shrimps are very sweet in taste, enhanced further in taste by the yuzu zest on top.

The second piece is Hokkigai 北寄貝. The surf clam is very large in size, crunchy on the bite, with umami seeping out from the mouth when swallowing.

The third piece is Shima-Ebi 縞海老. The prized Morotoge shrimp has a sweet taste, like sweet shrimp but has a firmer texture.

The fourth piece is Aji 鯵, with the Japanese horse mackerel paired with a bit of grated ginger, with the chopped scallions underneath. One of my favorites on the night.

The fifth piece is Akamutsu 赤鯥, and the rosy seabass has good fattiness, with the skin slightly torched to vitalize the fish oil even more. Rich in taste.

The sixth piece is the seasonal Torigai 鳥貝. This Japanese cockle is softer and not as crunchy as others I have tried elsewhere. Not sure if it is because of end of season?

The seventh piece is Akami 赤身, with the tuna having gone through an ageing process to soften the sinew, with the chef also skillfully cutting to offer a tender bite.

The eighth piece is Chu-Toro 中とろ and apparently showing some similarity with the prior piece but dimmer color plus richer in fish oil. Well-balanced medium fatty cut.

The ninth piece is O-Toro 大とろ, clearly with more marble fat on the flesh. On the bite the fish oil seeps out and envelop the mouth with great flavors.

The tenth piece has the chef mixing different cuts of Maguro 鮪, together with onion, takuan, and scallion, with some crispy on top. Delicious.

The eleventh piece is Kuruma-Ebi 車海老 Roll. Inside are the tiger prawn with cucumber, and after cutting into serve size, the chef puts a few caviars on top to decorate.

The twelfth piece is Bafun-Uni 馬糞雲丹. The Hokkaido sea urchin has a sweet taste, without any weird notes, and serving on a nori sheet to facilitate eating.

Wrapping up is a Clear Soup, made with plenty of clams which got a rich umami taste, and helps to warm the stomach and digestion.

Dessert is a slide of Melon, juicy and sweet, together with a piece of Mango which are also nice. A complete and satisfying dinner overall.

Service is good, with the chef having interactions with us throughout. The night is not too busy, and the pace is well-controlled as a result. The bill on the night is $5,126 and considering the food quality and overall experience, I would rate them a Good 70 points, worth trying.

Wineshark HK Restaurant Review - Ying Ying Workshop 瑩瑩工房

Located in Cheung Ching Estate, this tai pai dong restaurant serves both hotpot and Cantonese cuisines in evening to mostly people living in this old public housing and neighbourhood in Tsing Yi.

Inside there are several tables, mostly cater for bigger groups. Arriving early evening, there is only a large table occupied, together with another couple, drinking beer and enjoying. We chatted with the owner and ask for some recommendations.

The first dish was Stir-Fried Fish Stomach 豉椒炒魚扣. The fish stomach is a delicacy not often seen, as it took an effort to collect that many to make the dish. The crunchy texture is pleasant, but I can understand it is a bit polarizing. The bell pepper and onion are also nicely done, tasty together with fermented black beans and soy sauce.

Next, we have Spicy-Salt Deep-Fried Milk Fish 椒鹽九肚魚. A tai pai dong go-too, the milk fish was coated with a nice patty batter before putting to deep-fry, sprinkling the fish with the appetizing spicy salt and garlic. Even the bones could be eaten as well. It’s not bad, but I want the seasoning to dial up a bit on the spiciness.

The third dish we have is Cantonese Rolling Goose 廣東碌鵝. Taking an upper quarter of the whole goose, it is served on a plate with tealight, heating the sauce to keep the goose warm. The goose is marinated well, having intense flavours, while the flesh was not tough. This is my recommendation on the evening.

To finish off we have a Double-Boiled Soup with Fresh Ginseng, Morel and Yam 鮮人參淮山羊肚菌燉湯 to share. It is meant for one person but can split into two small bowls, with the soup rich in umami and sweet in taste, having lots of ingredients. No wonder it is another popular choice for customers.

Service is decent, with the staff friendly and in pleasant mood. While the ambience is a tai pai dong the overall feeling is neat and clean. The bill on the night is $492. Considering the overall dining experience and food quality, I would rate this restaurant a Good 65 points. Worth trying.

Wineshark HK Restaurant Review - Ying Kee Wonton Noodles 英記巷仔雲吞麵

The last time I visited this small noodle shop in San Po Kong was during COVID and knowing how hard the owner worked to support the business and her staff was truly emotional. Today we come to Hong Keung Street, and seeing the smiling face of the owner interacting with her regular customers is a happy scene.

The shop is small and everyone need to share tables. Fortunately, we do not need to wait for long before seated, and the décor and noodle station are all familiar. As there is only one staff handling the noodle station, with the many orders for dine-in and takeaways, it takes a bit of time before our order arrives.

I have Beef Tendon Noodles 爽滑牛孖筋撈麵 ($44). The noodles have a wonderful texture, al dente and with good bite, mixing with a bit of beef brisket sauce for flavours. The tendons are amazing, tender yet with a slight chewiness, and fully infused with the marinade in the process. The portion is also generous. A must order.

My wife has Beef Brisket Noodles with Soup 秘製牛腩湯麵 ($38). There are quite a few pieces of beef brisket, very soft and tender, rich in flavours, with the soup equally delicious and not feeling too salty or using MSG. Together with the al dente noodles it is another must order for beef brisket lovers.

We also have Poached Vegetables 油菜 ($16), with the choice of three types of vegetables we go for Water Spinach with Fermented Bean Curd. The vegetables are young, not over-cooked, and with the bean curd sauce is a nice complement to the noodles.

Even though we are quite full because of the big portion of the noodles, we decide to have another Fengcheng Dumplings 鳳城水餃 ($34) to share. Again, the portion is unbelievable, with six pieces of the large dumplings served, bursting with ingredients and great in taste. I want to buy a dozen to bring back home.

Service is fantastic, with the owner interacting with everyone, whether you are a regular or new customer. With two cans of soft drinks, the bill on the day is $152. When knowing we come from NT to visit them, she takes $2 off my bill as a token of appreciation. Considering food quality and experience, I would rate them 83 points. Worth returning.

Wineshark Home Cooking - Pork and Olive Tomato Spaghetti 豬肉與橄欖番茄義大利麵

Ingredients (for 2):

• Spaghetti - 160g
• Pork - 100g
• Black olives - 8
• Basil - 4 leaves
• Cheese powder - 2 tbsp
• White dashi - 2 tbsp
• Olive oil - 3 tbsp
• Tomato paste - 2 tbsp
• Garlic - 1 tsp
• Water from paste - 150ml

Procedures:

1.Cook the spaghetti in boiling water for 2 minutes less than the suggested time on the packaging.

2.Remove the spaghetti to the frying pan.

3. Add in white dashi, olive oil, tomato paste, chopped garlic, water from the pasta, pork slices, and black olives cut in halves.

4. Turn on the heat to medium-low level, continue to stir well until the sauce is boiling.

5. Continue to cook until the sauce is absorbed.

6. Serve with basil and cheese powder on top.

Wineshark HK Restaurant Review - GYU + Bar by Miyoshi

This contemporary steakhouse is located at Lee Garden One, specializes in wood grilling, using special lava rock kiln burning at 500 degrees Celsius, fueled by lychee wood. The open kitchen allows customers to glimpse the grilling process at a distance, without worrying about the heat and fumes.

Seated at the dining area, there are counter seats and normal dining tables which we went for the former. We opted for the 6-Course Wine Pairing Dinner Menu ($788 each) but the wine pairing had to be taken for whole table, so I had to order individual wine by glass instead. Soon a Sourdough is served with Truffle Butter.

The first course, Hokkaido Shiraoi, is a bite-sized snack, with wagyu bresaola on a charcoal puff. Underneath the salted dtied beef are miso cauliflower puree with some toasted sesame. The rich fatty beef fragrance is balanced well by the puree, combining with the crispy puff seamlessly.

The second course is Kampachi, with fresh amberjack sashimi, putting on some edamame and asparagus salad, decorated with avocado emulsion, ponzu and shiso oil. The herbaceous and citrus notes on the sauce help to remove any fishy note, while the different texture excites the palate.

The third course is soup featuring Jagaimo, or Japanese potatoes. The new potato velouté is creamy and rich in flavors, having blended with some Japanese sweet onion for an extra dimension of delicacies, and seasoned with some wagyu miso, truffle oil and croutons.

For the fourth course we both have chosen Yaki Hotate, with the charcoal seared Japanese scallop, dressed by a rich buttery Café de Paris sauce, and served on top of a nice smoothy carrot puree, decorated with many bubu-arare, tiny crispy rice spheres, for its texture, serving both a visual and sensory treat.

For the fifth course we each pick a different one, with my wife going for Lobster Tail, with the grilled Maine lobster tail paired with Kabocha puree, together with some charred broccolini. Drizzled with a bit of tarragon oil, it is served with Americaine sauce. Nicely done.

I have Wagyu Ichibo, upgraded to Japanese A5 tenderloin steak ($100 supplement). Grilled to medium rare, the steak is not fatty, very tender and juicy, with nice, caramelized surface. Flavorful with minimal seasoning. On the side are crispy layered potato, firewood asparagus in French sauce bordelaise.

For dessert, my wife has Chocolate Cremeux. A combination of a smooth dark chocolate ganache on top of caramelized hazelnuts, there are also some honeycomb crunches on the side. Seasoned with some smoked sea salt, the perfect combination of salty and sweet is pleasant.

I have Pistachio Cheesecake. The slice of rich baked cheesecake is prepared in Basque-style, with rich velvety texture and not too sweet. On the side is a piece of tuile together with homemade white chocolate ice cream and some pistachio crumbles. A good choice especially for pistachio-lover.

Service is decent, and I think they can introduce more the special grill and use of lychee wood as that is obviously a selling point. Together with a couple of glasses of wine, the bill on the night was $2,094. Considering the overall food quality and dining experience, I would rate this restaurant a Good 68 points. Worth trying.

Wineshark HK Restaurant Review - Hao Tang Hao Mian 好湯好麵

Hearing that there is a small noodle shop in Tai Wai started by a chef from renowned Caprice and has been continuously awarded Michelin Bib Gourmand since 2021, we came to Chik Chuen Street to try it out.

The noodle shop is small, having a no-frill, neighborhood style, with simple décor. With the weather very hot, I have a bottle of Homemade Cold Brew White Peach Oolong Tea 自家製冷泡白桃烏龍 ($48 per bottle), which is pleasant and refreshing.

Having Jellyfish Head Marinated with Sesame Oil and Garlic Balsamic Vinegar 意大利黑醋蒜香海蜇頭 ($66) as appetizer, the jellyfish head has a crunchy texture, switching from traditional Zhejiang vinegar to Balsamic, with well-balanced sweet and sourness.

The Marinated Chicken Wings with Soy Sauce 玫瑰豉油雞中翼 ($48 for 4 pieces) are also very good, with the chicken wings tender, having a slight fragrance of Chinese Rose Wine, with nice flavors from the tasty marinade, not overly salty or sweet.

I have Mini Buddha Jumps Over Wall with Flat Noodles in Broth 迷你佛跳牆扁陽春麵 ($156). The soup is delicious, rich in flavors and not oily, with the noodles al dente in texture. There are also plenty of ingredients too, including fish maw, sea cucumber, scallop, abalone, ham, fake shark’s fin, and chicken. A wonderful noodle overall.

My wife has Fish Maw and Chicken with Flat Noodles in Broth 棉花雞湯扁陽春麵 ($110), which are equally good. The service is decent, but I feel they can do better in explaining the dishes. The bill on the day was $449. Considering the overall experience I would rate them a Good 68 points, worth trying.