wineshark

2026年9月4日星期五

Wineshark Home Cooking - Congee with Winter Melon, Golden Thread Fish and Tragacanth Resin 冬瓜魚蓉雪燕粥

Ingredients (for 4):

Golden thread fish - 3
Winter melon - 200g
Tragacanth resin - 2 small pieces
Rice - 1 cup
Thousand-year egg - 1/4
Salted Cantonese kohlrabi - 1/2 slice
Ginger - 1 piece
Spring onion - 1 sprig
Dried tangerine peel - 1 piece

Procedures:

1. Soak the tragacanth resin in water for overnight.

2. Drain the water from the soaked tragacanth resin.

3. Soak the dried tangerine peel in water till softened.

4. Soak the salted Cantonese kohlrabi in water.

5. Clean the golden thread fish.

6. Put the tragacanth resin in boiling water for a while then remove and drain.

7. Remove the skin of the winter melon and cut into strips.

8. Mix the winter melon with some tapioca starch.

9. Cut the dried tangerine peel into thin shreds.

10. Add the winter melon into boiling water and cook for 5 minutes under low heat. Then turn off the heat and cover with lid to continue to cook until it becomes transparent.

11. Cut the ginger itno shreds.

12. Pan-fry the golden thread fish on both sides until golden brown.

13. Cut the salted Cantonese kohlrabi into small pieces.

14. Cut the spring onion into shreds.

15. Remove the meat from the fish. Taking great care to remove the small bones.

16. Drain the winter melon for later use.

17. Boil a small amount of water and then add in all the fish head and bones to prepare a fish stock. Use sieve to get the stock and avoid any bones.

18. Wash the rice.

19. Add in the thousand-year egg and crush it.

20. Add into the pot with sufficient water to prepare the congee. Keep stirring throughout.

21. Add in the fish stock to the appropriate thickness when the congee is done.

22. Add in the fish meat, tragacanth resin, dried tangerine peel and a pinch of salt.

23. Add in winter melon and mix well. Then serve.

24. Then add the ginger, spring onion, and salted Cantonese kohlrabi on top.

2026年9月2日星期三

Wineshark Home Cooking - Tuna and Green Bell Pepper Japanese Style Yuzu Vinegar Spaghetti 鮪魚與青椒和風柚子醋義大利麵

Ingredients (for 2):

Spaghetti - 160g
Green bell pepper - 1
Tuna - 100g
White dashi - 2 tbsp
Olive oil - 2 tbsp
Yuzu vinegar soy sauce - 1 tbsp
Sugar - 1 tsp

Procedures:

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

2. Transfer the spaghetti to the frying pan. Keep 150ml of the water from the pasta.

3. Cut the green bell pepper into rings.

4. Cut the tuna into thin slices.

5. Add the green bell pepper and tuna into the spaghetti, then add in olive oil, white dashi, yuzu vinegar soy sauce and sugar, plus the water from the pasta.

6, Cook at medium heat until the sauce is absorbed by the spaghetti.

7. Serve with some shaved bonito on top (if available).

2026年9月1日星期二

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.

2026年8月31日星期一

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.