Wineshark Mystery Restaurant - Mian 紅棉

This Chinese restaurant is located at The Murray, on Cotton Tree Drive in Admiralty, under the renowned executive chef Ronald Shao, who integrates ideas from the different culinary regions of China to create some unique dishes. Today, we come to experience what magic Chef Shao has weaved for us.

Going up a flight of steps from the entrance at the podium, the staff shows us to our table. It is spacious and comfortable, and the neat décor provides a pleasant and relaxing ambience. Apart from the indoor dining area and VIP rooms, there is also an outdoor terrace. With the cool weather I was surprised there were many diners sitting outside.

For starter, we have Chilled Mantis Shrimp 英芥椒香瀨尿蝦 ($498). Very beautifully presented, the chef has removed the shell of mantis shrimp and served the meat chilled, with a bit of English mustard mixed with chili paste on top to give a touch of spiciness and fragrance, plus some sliced fennel on top to freshen up the palate.

Upon the recommendation of the manager, we also ordered Mian’s Roasted Barbecue Iberico Pork 別不同叉燒 ($288). Unlike the typical local char siu, Chef Shao had added plenty of coriander on top, bringing in extra layer of fragrance to the tender and juicy BBQ pork, perfectly grilled and marinated very well. 

Then we had Chrysanthemum Tofu Soup 松茸浮萍菊花 ($208 each). The clear broth was intense in flavours and rich in umami, without a hint of oil. The tofu is skillfully cut to resemble a blossoming chrysanthemum, with matsutake slices to add an elegant fragrance. Fantastic soup not to be missed.

Another of Chef Shao’s signature is Sweet & Sour Pork 刁轉咕嚕肉 ($338). The pork meat was coated with a thin layer of tapioca starch before deep-frying, making the surface crisp while the inside is still juicy and soft. The sweet and sour sauce was perfect in balance, and the use of dried pineapple helped to keep the sauce thick and sticky to meat.

We probably had ordered too much but did not regret having Beef Brisket & Tendon in Chili Pepper Broth 椒香清湯牛筋蝴蝶腩 ($264 half portion). With only limited servings per day, the beef brisket was so tender it must have been braised for long hours. The other highlights was the broth, with an appetizing peppery note that was amazing. 

To finish off we had Baked Japan Kagoshima Pork Chop Rice 有機番茄焗日本黑豚豬扒飯配煎荷包蛋 ($298 half portion). Everything is made to order, from fried rice to deep-fried pork chop, while the taste was very good, having good acidity from the organic tomato and the fried egg perfectly done, it was not exactly out of this world as many had claimed. 

For dessert, the manager helped us to combine Black Sesame Roll 生磨芝麻卷and Hawthorn Cake 山楂糕 ($98). The black sesame roll was rich in sesame flavours and brought back memories enjoying them when we were small. The nice surprise was the hawthorn cake, having good sourness and sweetness, good for digestion.

Service is good, with the staff recommending we have half portions for some of the dishes, so we did not end up ordering too much. The bill on the night was $2,486. Considering the food quality and overall dining experience, I would rate this restaurant an Excellent 75 points, worth returning to try some more of Chef Shao’s signature dishes.

Wineshark Mystery Restaurant - VOON

Having visited his restaurant in Wanchai a few years ago, and knowing he has recently re-opened in Kennedy Town, today we came to Forbes Street, to Chef Edward Voon’s new venture VOON, to once again experience his magic in integrating Asian culinary traditions and flavours with Western techniques. 

Stepping into the restaurant the first section is a retail shop offering many of Chef Voon’s artisanal delights. Moving into the dining area, it is a small space, with only a few tables, but everything is very neatly designed and put together, offering a comfortable and cozy ambience for customers. Although quite early, the restaurant was already packed.

We have opted for Voon’s Favourite Tasting Menu ($588 each). After a welcome drink, the ‘Ngo Hiong’ Chicken Wings is served. Removing the bone in the wing, some minced pork and shrimp are stuffed back inside, before grilling over charcoal, sprinkled with Chinese five spices. The skin is crispy and fragrant from the spices, with the chicken wing tender and flavourful. Excellent starter.  

The second course is Hamachi, with the raw Japanese amberjack served in an Asian cucumber bouillon dressing, to give a nice acidity to the fish. At the same time, Chef Voon has added some aged vinegar jelly to add a syrupy and complex taste. Having plenty of coriander on top, it brings another touch of Asian flavours to the dish, of perfect and harmonious match.

Next course comes with two options. My wife has chosen Basil Pork Chili Macaroni Au Gratin. The macaroni is served in an iron bowl to retain the temperature, keeping the Comte cheese melting and gooey. Taking a twist of the traditional recipe though, inside the macaroni, the stir-fried basil and pork combination is a tribute to the Thai cuisine, with the spring onion adding extra fragrance. 

I have Button Mushroom Soup instead. Using plenty of mushroom to prepare the broth, they are then blended into a creamy and thick soup, with a thin layer of milk foam on top, as well as a drizzle of olive oil. The chef has also added some braised abalone mushroom to give a bite to the soup, very good indeed.

For the pasta, we both opted for Laksa Prawn Linguine. Leveraging the flavours of his home, Chef Voon prepared a Laksa coconut sauce to cook with the homemade linguine, which has wonderful al dente texture. With a bit of spiciness, rich coconut taste, some nice bouncy prawns and the famous Ipoh bean sprouts together, no wonder this remains a signature of the restaurant since the start. 

Coming to the main course, my wife has Amadai. The tilefish is prepared using the Japanese technique of pouring hot oil on the scales, making them crispy and edible, while keeping the flesh moist and tender. The fish is served in ‘Suan Cai Yu’ style, with mustard green velouté having the sourness and spiciness to make it highly appetizing, as well as retaining the creamy and rich of the classic roux. 

For me, I have Coffee Pork Rack. Coated with a thin layer of coffee crust, the pork is beautifully seared, juicy and not over-cooked. With pineapple chutney on the side, and a rich and delicious mustard dill sauce, there are also some broccolini to accompany the meat. Both the main courses are equally good, and there are also pigeon and beef to choose from in case you fancy those more.

But the spotlight on the night must be our pre-ordered Voon Roasted Whole Three Yellow Chicken ($768). Seeing the golden-brown chicken got my mouth watering, with its skin roasted to nice crispness, while the chicken meat was tender and very juicy. Marinated well and great in taste, stuffed inside the chicken were rice, which fully absorbed the essences and was simply phenomenal. I highly recommend ordering this, even if you cannot finish, just bring home any leftovers and reheat the next day, it is still very good.

For dessert, we both had Pandan Crème Brulee, Taking the recipe of the classic dessert, Chef Voon had inserted his Singaporean root by having the extracts of the pandan leaves to the crème brulee, and added a homemade coconut ice-cream on top, before drizzling caramel on it. Sweet but not over-indulgent, it is a good finale to a wonderful meal. 

Service was good, though the staff was a bit short-handed, with the full house and having to look after the retail shop. The bill on the night was $2,138. Considering the food quality and overall dining experience, I would rate this restaurant an Excellent 80 points, certainly worth returning, and the roasted whole chicken is a must order. 

Wineshark Home Cooking - Ultimate Sauteed Prawns 終極乾燒蝦仁

Ingredients (for 2):

• Prawns - 10
• Garlic - 1 clove
• Ginger - 5g
• Leek - 1/4 
• Egg - 2
• Water - 1 tbsp
• Pepper salt - dashes
• Tapioca starch - 1.5 tbsp
• Cooking sake - 1 tbsp
• Pepper salt - dashes
• Chili bean paste - 1 tbsp
• Tomato ketchup - 2 tbsp
• Chinese seasoning - 1/4 tsp
• Water - 120ml
• Sugar - 1 tsp
• Cooking sake - 2 tsp
• Pepper salt - dashes
• Tapioca starch - 1.5 tsp
• Water - 1 tbsp
• Oil - 1 tsp
• Vinegar - 1/2 tsp

Procedures:

1. Whisk the eggs.

2. Add 1 tbsp of water and dashes of pepper salt to the whisked egg.

3. Remove the shell and intestine of the prawns.

4. Mix the prawns with 1 tbsp of whisked egg, 1.5 tbsp of tapioca starch, 1 tbsp cooking sake and dashes of pepper salt. 

5. Finely chop the leek.

6. Finely chop the ginger.

7. Finely chop the garlic.

8. Mix chili bean paste, tomato ketchup, Chinese seasoning and 120ml of water.

9. Mix 1 tsp sugar, 2 tsp cooking sake and dashes of pepper salt. 

10. Heat the pan with 1 tbsp of oil at medium-high heat, then pour in the whisked egg and quickly stir-fry.

11. Put the fried egg on the serving plate.

12. Heat the pan with 2 tsp of oil at medium heat, then add in the prawns to stir-fry until turns slightly golden. Then remove for later use.

13. Heat the pan with 2 tsp of oil at low heat, then add in the minced garlic and ginger to stir-fry until fragrant.

14. Add in the sauce mixture and bring to boiling.

15. Add the sugar mixture and also the chopped leek.

16. Add the prawns back in, and stir-fry briefly.

17. Add in the mixture of 1.5 tsp of tapioca starch and 1 tbsp of water to thicken the sauce.

18. Drizzle in 1 tsp of oil and 1/2 tsp of vinegar.

19. Pour the sauce and prawns on the fried egg to serve.

Wineshark Mystery Restaurant - Spiga

This Italian restaurant is located at 3/F of LHT Tower in Central, right in the most central part of HK. The restaurant is under the direction of Chef Enrico Bartolini, with an outdoor terrace with lounge setting as well. The weather is still too chilly to dine outside, and we were taken to our table, a circular booth facing the large bar counter.

The décor has a cinematic ambience, taking us back to the 1950s, with dim lighting giving a warmth, intimate and cozy feeling for diners. We decided to order the Chef’s Tasting Menu ($698 each) and ordering a bottle of Mindful Sparks ($380), a sparkling tea of white peach and earl grey, to go with the food on the night. 

The first course is Battuta, made tableside. Using Fassona beef from the Piedmont region, the minced beef tartare is seasoned simply with salt, black pepper, and extra virgin olive oil, chives, mustard, and black truffle. With some egg yolk sauce on the side for condiment, there were plenty of shaved black truffle on top to further add to the fragrance. Taste was good, but I think the black truffle had dominated the flavours excessively.  

The second course had two options. I went for Scampo, where the langoustine had a sweet taste, freshly flown in from Italy. On top was a piece of lard that had been deep-fried to give savoury taste, while the sauce was grass pea velouté, with some rosemary to enhance the herbal characters. Decent in taste, but the taste of the sauce was not particularly matched with the scampi. 

My wife had Tonno ($88 extra). The blue fin tuna was cut into a cube shape before searing to lightly cooked it, with some caviar placed on top to add a touch of savoury to the umami of the tuna. Served in a gazpacho sauce, with the tomato and celery taste bringing a freshness and the acidity to match with the tuna. Comparing the two starters, I would prefer this tuna more than the langoustine. 

Next was the pasta Genovese. The ‘Gragnano’ candele pasta has a short candlestick appearance, with a nice al dente texture. Cooked with Neapolitan style ragu, with the minced pork and beef slow cooked to delicious and rich in flavours, the pasta also got some shaved Parmesan cheese, plus basil and crispy leaves on top. Good in taste, and frankly this was my favourite dish in the evening.

For the main, we also ordered one of each. I had picked Agnello, featuring slow cooked Torino lamb neck that was very tender and juicy, and placed on top a potato terrine which has absorbed the jus from the lamb, having nice flavours. On the side was artichokes puree, with the earthy tone matching well with the lamb neck. The quality of the main dish was better than the starters in my opinion.

The other main course was Spigola ($88 extra), featuring seared Mediterranean sea bass together with mantis shrimp, and served in Cacciucco reduction, which is a fish stew originating from Tuscany, with intense seafood flavours. The caponata on the side, some chopped eggplant and tomato, gave a nice sweet and sour taste to match with the fish. Among the two main courses, I would rate this one higher.

For dessert, Ciocco-colato was a warm chocolate mousse with hazelnut ice-cream in the middle. Indulgent but not excessively sweet, the creamy mousse was a good treat, rich in chocolate flavours, and was complementary in taste with the hazelnut in the ice-cream. A happy and complete finish to the meal. 

Service was decent, with the staff attentive and pleasant. Generally, the food quality was good, though some fine tuning was needed for the starters. The bill on the night was $2,223. Considering the overall experience, I would rate this restaurant a Decent 63 points, can visit but nothing to lose if not.