Wineshark Home Cooking - Ultimate Meatballs 終極肉丸

Ingredients (for 4):

• Beef - 150g
• Pork - 200g
• Onion - 1
• Garlic - 4 cloves
• Egg - 1
• Breadcrumbs - 15g
• Dashi powder - 2 tsp
• Nutmeg powder - 1/4 tsp
• Pepper salt - dashes
• Olive oil - 1.5 tbsp
• Canned tomato - 1/2

Procedures:

1. Mince the pork.

2. Mince the beef.

3. Cut the onion finely.

4. Cut the garlic finely.

5. Mix the meat, half of the chopped onion, half of the garlic, egg, breadcrumbs, half of dashi powder, nutmeg powder and dashes of pepper salt together.

6. Knead the meat patty until it sticks. Then scoop into balls about ping-pong size.

7. Heat the pan with olive oil, then use medium-high heat to pan-fry the meatballs until both sides are browned. Remove for later use.

8. Put the remaining onion and garlic into a saucepan. Sprinkle with some pepper salt and stir-fry at medium heat.

9. When the onion turns to transparent, add in the canned tomato and dashi powder. Cook until the sauce thickens.

10. Add in the meatballs and stir well. 

11. Drizzle with olive oil to serve.

Wineshark HK Restaurant Review - Yoru Teppanyaki 夜 鐵板燒

This teppanyaki restaurant is located at Hillwood Road in TST, in which in my younger days used to be a popular spot for people to spend the night, with lots of high-end restaurants and entertainment. It is quite sad to see how things have changed and the area has a much-reduced luster nowadays. Today we came here to get a glimpse of that era.

Down the short corridor with sparkling stars painted on the dark-colored walls to the entrance, the staff led us to one of the two rooms, with the teppanyaki station in the middle and the C-shaped counter surrounding. In fact, the wall could be removed to combine with the adjacent room to form a much larger room for a bigger party.

We were served by Chef Yee, and after her introduction to the menu and showing us the fresh and lively seafood on the day, I ordered a bottle of 朝日鷹 本釀造 ($988). Made by the renowned and long-history brewery 高木酒造 in Yamagata, with a rich umami taste. A very reasonably priced, fantastic sake.

Picking the Lobster 13-Course Menu ($1,488 each), the first appetizer 一品料理 was Tofu with Eggplant, together with a homemade Miso paste. A delicate but flavourful starter to excite the palate for the start of the meal.

The Sashimi 特選刺身三品 includes Ama-Ebi, Kamasu, and Maguro. All very fresht, with the barracuda having its skin lightly torched to give a bit of smokiness. The sweet shrimps and tuna were decent in taste.

The second appetizer was Isoyaki Abalone 磯煮鮑魚. The abalone was tender, infused with the flavours of the marinade in the cooking process, having a nice sweetness but not overpowering the original flavours.

The Chawanmushi 茶碗蒸 has plenty of crab meat on top of the steamed egg custard, with a soft and rich in seafood flavours. I would prefer the egg custard to be steaming hot, but this one was a bit cooled down already, apparently been waiting for a while.

Beginning with the teppanyaki, the first course was Ise-Ebi 伊勢海老. The head was removed to prepare a soup later, and Chef Yee then carefully grilled the local green lobster, paired with a rich lobster sauce. Together with some spinach, Chef Yee shaved some Parmesan cheese on top for additional flavours.

The second course featured the seasonal fish 季節鮮魚 Amadai, using hot oil to splash on the scales got those to crispiness and edible, while the flesh of the filefish remained tender, and with a bit of salt to season, the original flavours could be highlighted. On the side was some puree made from shallot, as well as ice plant and a small edible rose.

The third course used Razor Clams from Scotland 蘇格蘭蟶王子, and Chef Yee cooked the razor clams, asparagus and morel mushroom to perfection, timing the difference between the various foodstuff so that no single one was over or under-cooked, and adding a bit of black truffle sauce which enhanced the fragrance tremendously.

The fourth course was an Assortment of Japanese Vegetables 日本野菜盛合, including zucchini, broccoli, tomato, and eggplant, paired with a bit of red miso paste as condiments. The vegetables had a nice sweetness, of good quality, and helped to balance the diet before transitioned to the main course of the menu.

The main course was Miyazaki A4 Wagyu Sirloin 宮崎A4和牛西冷. Prepared to medium level, the beef was tender and juicy, rich in flavours with minimal seasoning needed. On the side there was different condiments provided, including rock salt, wasabi, fresh dill, and deep-fried garlic slices, as well as some peanut shoots.

Coming towards the end, we were served Fried Rice 特色炒飯 with Pickles 漬物, and the Lobster Soup 龍蝦花膠鰹魚高湯. The fried rice has plenty of Sakura shrimps and conpoy which added savoury enjoyment, with each grain of rice distinct. The soup was also delicious, with the fish maw giving an extra premium texture to the umami of the soup.

Finishing with Dessert 甜品, which was Seasonal Melon and Peach. Both were sweet and juicy, and with that it was a complete and satisfying meal.  

After a 20% discount on food, the bill on the night is $3,818. Service was very good with Chef Yee explaining the dishes to us in details, as well as the restaurant’s history and background. Considering the quality of food and overall experience, I would rate them an Excellent 78 points, worth returning.

Wineshark Home Cooking - Sea Cucumber in Distilled Grain Sauce 糟溜海參

Ingredients (for 4):

• Sea cucumber - 300g
• Chicken stock - 125ml
• Dried wood-ear - 2g
• Bamboo shoot - 50g
• Ginger - 10g
• Distilled grain sauce - 4 tbsp
• Shaoxing wine - 1 tbsp
• Sugar - 2 tsp
• Tapioca starch - 2 tbsp
• Oil - 1 tbsp
• Water - 250ml

Procedures:

1. Soak the dried wood-ear in water until they return to original size.

2. Cut the sea cucumber into thick strips.

3. Peel the wood-ear into smaller pieces.

4. Cut the bamboo shoots into slices.

5. Cut the ginger into slices.

6. Blanch the sea cucumber in boiling water briefly, then remove.

7. Blanch the bamboo shoots in boiling water briefly, then remove.

8. Blanch the wood-ear in boiling water until fully cooked, then remove.

9. Boil the chicken stock and then add the sea cucumber in to cook for 10 minutes. Keep both for later use.

10. Heat the wok with oil, then add in the ginger to stir-fry briefly until fragrant.

11. Add in wood-ear, bamboo shoots, distilled grain sauce, Shaoxing wine, sugar, and water and bring to boiling.

12. Add in the sea cucumber and chicken stock. Mix well and cook for another 5 minutes.

13. Gradually pour in the tapioca starch mixed with water to thicken the sauce.

14. Add a tablespoon of cooked oil and mix well.

15. Serve.

Wineshark HK Restaurant Review - Yudei 余地

This café is located on Tai Nam Street in Shum Shui Po, offering vegetarian cuisine in a contemporary café environment, and actively promoting the habit of healthy eating as well as relaxation and meditation. Today, we came to this old neighbourhood to try out its food and see what special experience they would give us.

It is not a big space, but the design has a clear Japanese influence, with a tatami sitting area together with the normal dining tables and chairs. The ambience offers a calm and slow living vibe, with the ordering and picking up of the food being self-served at the preparation station at the far end.

On the night French chef Tina Barrat was taking over the cooking, and we ordered the Vegan Set ($198 each). It has many components, including Watermelon Tartare with Mustard and Capers, Eggplant & Tomatoes “Caponata” with Lemon, Grilled Tofu & Chutney, as well as Mini Foccacia & “Ham” Style for starters.

In addition, there is also Mexican Style Corn Soup and Mexican Chili with Assorted Beans, Tempeh Balls, and Organic Rice. The set is delicious and filling, showcasing a good range of exciting flavours. We also order an additional Black Sesame Halva ($35) and Pistachio Cheesecake ($35) for desserts.

As everything is self-managed, and we are also expected to return the used plates to the trays, the only interactions we have with the staff is during ordering and food pick-up.  The bill on the night was $581. Considering food quality and overall dining experience, I would rate them a Good 68 points, worth trying.

Wineshark Home Cooking - Herb & Hazelnut Crusted Lamb Rack 香草榛子烤羊架

Ingredients (for 4):

• Lamb rack - 8 pieces
• Beef stock - 45ml
• Red wine - 15ml
• Salt - 3g
• Black pepper finely - 3g
• Dijon mustard - 3 tsp
• Hazelnuts - 3 tbsp
• Breadcrumbs - 3 tbsp
• Garlic - 3 tsp
• Parsley - 3tsp
• Mint leaves - 3 tsp
• Parmesan cheese - 3 tsp

Procedures:

1. Use the knife to scrap on the fatty side of the lamb rack. Then season with salt and black pepper finely.

2. Add a tbsp of oil to the frying pan, then turn to high heat and then sear on the fatty side of the lamb rack for 2 minutes.

3. Put the lamb rack on the baking tray, with the fatty side facing up. Pre-heat the oven to 200 degrees Celsius. Place the lamb rack into oven to grill for 8 minutes.

4. Mix the grounded hazelnuts, breadcrumbs, finely chopped garlic, parsley, chopped mint leaves and grated Parmesan cheese.

5. Remove the lamb rack from the oven, then brush on the surface with Dijon mustard.

6. Coat the lamb rack with the mix. 

7. Put the lamb rack back into oven and continue to grill for another 3 minutes. Then take it out and let it rest.

8. Pour beef stock and red wine into the baking tray and scrap the residues. Then transfer those to a saucepan to heat for 5 minutes to condense. Use a sieve to extract the sauce.

9. Cut the lamb rack and serve with the sauce.