2016年5月28日 星期六

Ah Sir's Recipe - 10. Grilled Rib Eye 'California Style'

Ingredients (for 4):

  • Rib eye steak - 4 
  • Salt - 1/2 tsp
  • Black pepper finely - 1/4 tsp
  • Shallot finely - 2 oz
  • Butter - 1 oz
  • Black pepper finely - 1/2 tsp
  • Thyme - 1/4 tsp
  • Red bell pepper diced - 2 oz
  • Green bell pepper diced - 2 oz
  • Whole kernel corn - 4 oz
  • Red wine - 2 oz
  • Meat gravy - 8 oz
  • Salt - 1/2 tsp
Procedures:

1. Marinate the rib eye with salt and black pepper.

2. Pan-fry the rib eye.

3. Saute the shallot with butter, then add black pepper finely and thyme.

4. Add red and green bell pepper, then corn, red wine, gravy and salt to cook for about 10 minutes.

5. Pour the sauce on the side.

Ah Sir's Recipe - 9. Egg Florentine

Ingredients (for 4):
  • Poached egg - 4
  • Spinach tender - 1 lb 8 oz
  • Butter - 1 oz
  • White pepper powder - dashes
  • Salt - 1/2 tsp
  • Butter - 2 oz
  • Flour - 2 oz
  • Milk - 1 lb 4 oz
  • Cheddar cheese - 2 oz
  • Whipping cream - 2 oz
  • Egg yolk - 1
  • Parmesan cheese - sprinkled 

Procedures:

1. Wash the spinach and the blanch in boiling water, adding some salt and baking powder, for about 5 minutes.

2. Put the spinach in cold water to cool down and then squeeze out the water.

3. Saute with butter, then season with salt and white pepper powder.

4. Put the spinach on the baking tray.

5. Poach the egg by boiling a pot of water, adding some salt and a few white vinegar. Swirl the water to form a vortex then pour in the egg. 

6. Place the poached egg on top of the spinach.

7. Heat the butter and then add flour, cook under low heat. 

8. When fragrant, add the milk gradually while continually to whisk to mix well. 

9. Add the cheddar cheese, whipping cream and egg yolk. 

10. Pour the Mornay sauce on top of the egg, then sprinkle with Parmesan cheese.

11. Bake in oven until the surface turns golden.

2016年5月21日 星期六

Ah Sir's Recipe - 8. Vanilla Sauce

Ingredients (for 5):

  • Custard powder - 1/2 oz
  • Milk - 250 ml
  • Sugar - 1 oz
  • Vanilla oil - 1-2 drops








Procedures:

1. Add 1 oz of milk to the custard powder to mix well.

2. Heat the milk and add sugar. Then add the custard.

3. Add the vanilla oil.

 

Ah Sir's Recipe - 7. Apple Crumble

Ingredients (for 4):

  • Peeled apple wedges - 4 
  • Sugar - 1 tbsp
  • Unsalted butter - 1/4 oz
  • Orange juice - 2 tbsp
  • Orange zest - 1 tsp
  • Orange liqueur - 2 tbsp
  • Flour - 4 oz
  • Unsalted butter - 3.5 oz
  • Icing sugar - 2.25 oz
  • Oats - 1.75 oz

Procedures:

1. Peel the apples and cut into quarters. Then remove the core and further cut into halves.

2. Saute the apple wedges with butter, then add sugar, orange zest, orange juice and orange liqueur to cook for about 10 minutes. 

3. Place the wedges in the baking tray.

4. Mix the flour with icing sugar and unsalted butter. 

5. Add oats to the mix.

6. Sprinkle on top of the apple wedges in crumbles. 

7. Put in oven to bake for about 45 minutes under 180 degree Celsius. 

Ah Sir's Recipe - 6. Water Goby En Papillote

Ingredients (for 4):

  • Water goby - 1
  • Thyme - 1 tsp
  • Sliced lemon - 4 
  • Salt - 1 tsp
  • White pepper powder - 1/2 tsp
  • White wine - 1 tbsp
  • Foil - 1 sheet




Procedures:

1. Clean the water goby but do not need to remove the scales.

2. Slide three cuts on each side of the fish. Marinate with salt and white pepper powder. Sprinkle with white wine and insert the lemon slices into the cut.

3. Marinate the inside of the fish with thyme, salt and white pepper powder. Add the white wine as well.

4. Wrap the fish in foil tightly without leaking, and bake in oven for 30 minutes under 210 degree Celsius.


2016年5月18日 星期三

Wineshark HK Restaurant Review - Cococabana

Located in Shek O, this Mediterranean style restaurant has a terrific view facing the beach. When we arrived the first impression was really romantic and comfortable, with a cool sea breeze, nice sunset and a friendly staff greeting us.

Since I need to drive I went for a Virgin Mojito to start, and the cocktail was decent with a good amount of mint, cucumber and lime, a refreshing drink which matches perfectly with the surrounding beaches.

We decided to go for the 3-course set dinner. For the appetizer I ordered the Nicoise Salad, which has marinated fresh red tuna with red onion, tomatoes, green beans, olives and basil, plus anchovy dressing. A good start with the fresh veggie and tuna appealing to the look and taste, and with a right portion size not overwhelming yet give sufficient to share. Ivy went for the Onion Soup which I rated as a bit salty and overly rich.

For the main course I had Grilled Sea Bream which was fairly well-prepared, and upon serving some alcohol was poured on top and lit to give a burning effect. The fish was stuffed with lemon and herbs, and those enhanced the taste of the fish while preserving the original flavor without distortion. I would say this is a no-frill dish but I quite like it.

The other main course was the 'Piri Piri' Grilled Prawns with parsley, chili and garlic on mint couscous. The prawns were big but the texture was quite rough and there was still a bit of frozen taste on it. I guess it is just inevitable unless having the real fresh ones. However, the overall look and flavors would still be acceptable.

On the dessert we had a molten chocolate cake with pistachio ice-cream which is well-made, with the chocolate sauce flowing out upon cutting the cake and the ice-cream flavorful. The other dessert was a creme brulee which was also nice. My only comment would that the creme brulee could be a bit watery on the mouthfeel and it would be even better if it is a tiny bit more firm.

The staff came to check in with us along the meal and offered his recommendation, and also giving us a mosquito repellent, showing how considerate he is. The bill totaled $1,154 and considering the quality of the food it was a bit pricey. But still if you are not overly particular on the food quality, but just to enjoy a nice atmosphere and the beach, this is a restaurant I would love to come back.

My overall rating is 63/100.

2016年5月14日 星期六

Ah Sir's Recipe - 5. Honey Sweet Potatoes

Ingredients (for 6):

  • Sweet potatoes - 1 lb 4 oz
  • Walnut - 3 oz
  • Butter - 2 oz
  • Grated orange rind - 1 tsp
  • Orange juice - 8 oz
  • Honey - 2 oz
  • Cinnamon - dashes
  • Spring onion - 2 tbsp


Procedures:

1. Peel the sweet potatoes and cut into cubes.

2. Blanch the sweet potatoes in hot water for 5-10 minutes. Then drip dry.

3. Stir-fry the walnut with butter till golden brown, then add orange rind, orange juice, honey and cinnamon.

4. Add the sweet potatoes and stir well.

5. Sprinkle with spring onion before serving.


2016年5月13日 星期五

Wineshark HK Restaurant Review - Eighteen Sharp

This restaurant is a concept by the Swiss watchmaker Franck Muller, providing fine dining experience to customers by offering a new exclusive and private setting, and the cuisine is a contemporary Cantonese with a western fusion touch. Located behind Times Square on Sharp Street, this is the second time I came to the restaurant in a week. I am sharing my experience on the latest visit because of the special menu I requested.

First on the ambiance. The restaurant is not busy on the night, and we have our own private room, with a good size table and comfortable seats, and having a view looking at Times Square. The general decoration is elegant and modern, with a cozy and relaxing atmosphere. Certainly getting us off to a good start on our dinner.

Like I said, I chatted with Head Chef Chan early in the week to fix a menu. So I have to admit I came with high expectation. But everything was so well delivered that we got a lot of wows on both the presentation and flavors. The starter is a trio, with Brine French Foie Gras, Holland Cherry Tomatoes in Lychee Sauce, and Scallops in Yuzu and Osmanthus. The scallops are tender and paired perfectly with the yuzu and osmanthus to bring in an extra freshness of floral and citrus, while the foie gras was soft and melting in the mouth, marinated by the brine superbly. The tomatoes was soaked in the lychee sauce to give the sweetness, balancing well with the acidity of the tomatoes. This trio really got us even higher on expectation for the coming dishes.

Next is Golden Pepper Baked Prawn, with the prawn baked just right, and the sauce is prepared from some green and Sichuan peppercorn providing some spiciness but not crazily hot. And apart from those the sauce also had some crab yolk to give further flavors. On the side there are crispy deep fried purple sweet potato shreds which are great together with the sauce.

Then it came the soup, which is a Rich Fish Soup with Crab Meat and Bird's Nest. According to Chan, the fish soup is made from boiling a large portion of fresh fish and reduced that to only a few bowls so it is very rich and tasty. The creamy fish soup was by itself phenomenal and when added to the crab meat and bird's nest, the delicate flavors from those complemented nicely with the soup and I have to admit I finished the whole soup in no time!

Following is the Crispy Dried Scallops with Baby Geoduck, Cellophane Noodle and Asparagus Lettuce. Again, the freshness of the geoduck can be tasted immediately, with the sauce made from shrimp and crab yolk soaking well to the noodle and asparagus lettuce shreds, and on the texture both the tender clam contrasting beautifully. My only recommendation was to make the sauce a bit less salty.

Now is the time for the fish, which is a Thai-style Sour and Spicy Garoupa. Taking the meat out and then wrapped in bean curd skin to fry, the fish is then served with a light tom yum sauce. The fish is really soft and smooth, and the bean curd skin allowing a chewy texture to supplement. The sauce provides a fusion style and is a nice try to combine the two cultures.

Next came the Baked Okinawa Pork Marinated with Herbs, which is another fusion dish prepared in western style. The pork is marinated first with mixed vegetables and then coated with herbs before baking to the correct level to maintain good juiciness. Pairing with some salad which balances the fat from the meat, it is another good example how Chef Chan creatively combined the dish to the Chinese menu without us feeling awkward or unmatched.

Like all Cantonese dinner we need to have some carbohydrates and the Stir-Fry Crab Yolk Braised Noodle Skin is a perfect wrap-up. The rice noodle skin is first braised in crab yolk to soften and seasoned, and then it was stir-fried. It was not oily at all and each shreds is also separated instead of lumping together. This is a good test of the chef's skills.

Finally on dessert it was Sweet Dumplings in Ginger Tea with Red Dates and Dried Longan. The dumplings are made using the special Japanese rice flour, giving a very chewy and smooth mouthfeel, with nice fillings of coconut. The soup is similar to those you would have after eating hairy crab, but it was less spicy from the ginger and with the right sweetness too.

I have to say it was one of the best Chinese dinners I had for a while, and on each dish Chef Chan personally coming over to explain how it was prepared and the special features certainly giving us extra knowledge on the food and enhancing the overall experience. The services are also impeccable with the right attention and privacy provided to us to make this meal very enjoyable.

The price is $2,866 for two, which is in my opinion a good value given the quality of the food, the atmosphere, the experience and the exclusivity. I certainly will come again often and maybe with more people so we could try their other dishes which would need more people in order to prepare.

My overall rating is 85/100.