Wineshark Home Cooking - Ultimate Nanban Chicken 終極南蠻炸雞

Ingredients (for 2):

• Chicken fillet - 300g
• Pepper salt - dashes
• Flour - 2 tbsp
• Egg - 1
• Onion - 1/2 
• Sweet gherkin - 15g
• Egg - 1
• Mayonnaise - 3 tbsp
• Tomato ketchup - 1.5 tsp
• Salt - 1/4 tsp
• Black pepper finely - 1/2 tsp
• Onion - 1/2
• Soy sauce - 1.5 tbsp
• Sugar - 1.5 tbsp
• Vinegar - 1.5 tbsp
• Tomato ketchup - 1 tsp

Procedures:

1. Cut the chicken fillet into bite size pieces.

2. Marinate the chicken pieces with pepper salt, flour, and the whisked egg. 

3. Boil the other egg in hot water.

4. Cut 1/2 of the onion into shreds.

5. Cut the remaining half of the onion finely.

6. Put the boiled egg in cold water, then remove the shell. Chop into small pieces.

7. Cut the sweet gherkin into small pieces.

8. Mix the onion finely, boiled egg, and sweet gherkin with mayonnaise, tomato ketchup, salt and black pepper finely as tartar sauce.

9. Mix soy sauce, sugar, vinegar, and tomato ketchup together. 

10. Cook the sauce and shredded onion in the saucepan under low heat until the sauce has dried up.

11. Pour enough oil on the frying pan to about 1cm high, deep-fry the chicken pieces at medium heat until golden brown.

12. Put the chicken pieces on kitchen paper and let it rest for a few minutes.

13. Put the chicken pieces on the serving plate.

14. Put the shredded onion on top.

15. Put the tartar sauce on top.

16. Serve.

Wineshark Mystery Restaurant - Wong Lam Kee Chiu Chow Fish Ball Noodles 王林記潮州魚蛋粉麵

Today we came to Shau Kei Wan Main Street East for lunch, and decided to eat fish ball noodles. There are two famous shops on the street, with both having a long queue of customers waiting. We decide to go to Wong Lam Kee.

While waiting for our turn, the owner, the 70+ years old Lau So Lui, came by. She talked with us, shared her hard-working stories and routine to go swimming every day. We have a good chat and somehow missed our turn, but fortunately the staff got us back in right away.

We ordered the signature Fish Balls with Rice Noodles ($41), Fish Balls with Thin Noodles ($41), Squid Balls with Soup ($41), a Hot Milk Tea ($20) and a Cold Milk Tea ($22). The squid balls have a good bite and delicious, and we also like the soup not having MSG.

The fish balls are really the highlight, bouncy and having rich flavours, with an authentic taste that nowadays are becoming a rarity. There is a generous serving of rice noodles too, so even for big eater like me finishing one is enough for lunch.

The other delicacies included is fried fish block. Interestingly it has a lighter taste compared with the fish balls, but apparently goes better with the homemade chili oil. I also like the bean sprouts added for additional texture to the rice noodles.

The milk tea is also good, and perhaps in future I should return to enjoy its breakfast. The bill on the day is $165. No wonder the shop is so popular, and it is worth to queue. We should support these local delicacies to make sure they can strive in HK.

Wineshark Mystery Restaurant - Mulan 沐瀾

With the big typhoon coming to HK, everyone was rushing back home after work on this Monday evening. Going out for dinner before the signal no. 8 which would be hoisted later in midnight, we came to Mulan, in Harbour City, to try out their contemporary Chinese cuisine from their acclaimed female chef Ng Mung-Lam.

Seated at a table on the window side, the harbour view at dusk was mind-blowing. The restaurant has a simple design, tidy and neat, offering customers a friendly and comfortable ambience. We ordered the Dinner Set ($838 each), which showcases Chef Ng’s approach of fusion cuisine incorporating Chinese ingredients and Western techniques.

The starter is Tuna Tartare, with Caviar and Toast. The tuna is seasoned beautifully, with the French caviar adding a savoury taste to enhance the flavours. The toast on the side is also very crunchy, overall offering an impeccable start of the dinner.

Next comes Yunnan Water Bamboo, Maitake, Truffle Tofu Sauce. Even though the water bamboo has a bit of bitterness, when combining with the maitake, and the truffle tofu sauce the flavours become more harmonized.

The third course is Tempura Tiger Prawns with Salted Egg Yolk Sauce. The prawn is deep-fried with a thin batter in tempura style, paired with salted egg yolk sauce that is not too rich or heavy. The deep-fried shredded taro on top further adds to the enjoyment.  

For the soup, there are two choices. I go for Seasonal Vegetable Soup which is Mushroom Soup, with the blended mushroom offering rich flavours, the most Western-style of all dishes. My wife has the equally tasty Seasonal Dried Seafood Soup ($28 supplement), of more traditional style.

The fifth course features Fish Maw in Two Styles. Prepared on the side, the fish maw has been used to make a corn soup together with conpoy, and also added in the scrambled egg to serve on the plate, with some truffle shaved on top. The flavours are good, but the dish is not hot enough in temperature.

To transition to the main course, we are served Xinjiang Melon in Mint Syrup. An interesting small bite, the melon is not too sweet, with the refreshing taste of the mint helping to remove the flavours in the mouth to prepare for the next course.

The seventh course is Roasted Golden Free-Range Chicken with Galanga Pesto, which is meant to share for two. The half chicken is beautifully roasted with golden colour skin, tender and juicy in flesh. The pesto is rich in taste, also there are also three different chili sauce on the side as condiment. The side dish includes sweet corn and French beans which are dusted with garlic salt.

There are again a few choices for the eighth course, and I opted for Abalone and Sesame Sauce Flat Udon ($38 supplement). The udon has a pleasant al dente texture, with the sauce adding rich sesame flavours. The abalone is also nicely done and not rubbery. My wife has picked Yunnan Wild Mushroom Risotto which is also very good.

For dessert, we both have chosen Mangosteen Sorbet with Yunnan Snow Swallow ($28 supplement). The sorbet is refreshing, not sweet but showing plenty of nice mangosteen taste. It is the first time I have tried dessert featuring this fruit. The snow swallow has a good bite to give contrast in texture. A delicate and nice one.

Service is nice, but I hope the staff can give more introduction to the ingredients and dishes. The bill on the night is $2,088. A reasonable price, and consider the overall experience it is worth returning again, perhaps to pre-order the special menu which has some dishes I want to try.

Wineshark Home Cooking - Steamed Salted Chicken with Sand Ginger 鹽焗沙薑雞

Ingredients (for 4):

• Chicken - 1
• Spring onion - 2 sprigs
• Ginger - 8 slices
• Shaoxing wine - 1 tbsp
• Sand ginger powder - 2 tsp + 1.5 tsp
• Black pepper finely - dashes 
• Cumin powder - dashes
• Salt - 4 tsp + 0.5 tsp
• Cooked oil - 3 tsp
• Sesame oil - 1 tsp

Procedures:

1.  Cut away the chicken head and feet.

2. Soak the chicken in salted water for 30 minutes.

3. Cut the spring onion into sections. Cut the ginger into slices.

4. Mix the marinade, including sand ginger powder, black pepper finely, cumin powder and salt.

5. Use 3 tsp of the marinade to wipe the inside of the chicken, then use the rest of marinade to wipe the outside. Stuff the spring onion and ginger inside the chicken. Put in fridge to marinate overnight.

6. Mix sand ginger powder, salt, black pepper finely, cooked oil and sesame oil for the dipping sauce.

7. Take the chicken out from the fridge to let it warm to room temperature. Then wipe on the outside with Shaoxing wine.

8. Steam the chicken at high heat for 10min. Then turn to low heat and continue to steam for 20 minutes.

9. Cut the chicken into pieces to serve.

Wineshark Mystery Restaurant - Mikasaya 三笠屋

Not having seen Chef Motoyama for a few months, today we came to his Causeway Bay sushi restaurant Mikasaya to see what he has prepared for us. Per our routine, we have pre-arranged the Special Omakase Menu ($1,800 each) and open a bottle of 常山 純米大吟醸 極 ($1,000).

First course is Awabi and Uni Somen. On the silky soft, thin Japanese noodles there are some slices of abalone, with the liver paste added to enhance the flavours. On top is sea urchin, from Hokkaido, for its umami and sweetness, seasoned with shiso flowers.

Second course is Sanma and Smoked Sawara. The seasonal Pacific saury is so good and flavourful, best together with a bit of scallion and shoyu. The Japanese Spanish mackerel has a tender texture, torched on the skin for fragrance, to pair with ponzu.

Third course is Karasumi. The homemade salted mullet roes are our favourite, and today Chef prepares two pieces for us, one is torched, the other is not. The torched one has a nice smoky note, but I also like the original taste which somehow is richer in umami.

Fourth course is Matsutake Dobinmushi. Served in the teapot, the dashi is very delicious, rich in flavours from the fragrance of the prized matsutake mushroom, seafood, and vegetables. Adding a few drops of lime juice enhances the refreshing note further.

Fifth course is Tako. The octopus tentacles have been braised to wonderful tenderness, fully absorbing the flavours of the sauce. The sansho leaves give a nice aroma while yuzu sansho paste helps to balance the sweetness from the sauce.

Sixth course is Hirame Sushi. The olive flounder has a mild sweet taste, with a nice firm and elastic texture. The clean and delicate flavours are ideal to start in a sushi set.

Seventh course is Shima-Aji Sushi. The striped jack mackerel has a richer flavour, with good firmness on the texture, and a mild umami taste.

Eighth course is Kuruma-Ebi Sushi. The Japanese tiger prawn has good sweetness in taste, with a nice bite. The chef has cut it in halves, so it is easier to eat them.

Ninth course is Akami-Zuke Sushi. The lean tuna has been marinated in shoyu briefly, to tenderize the flesh and giving it an extra layer of umami flavours.

Tenth course is Saba Sushi. The mackerel has been cured in vinegar, to tone down the fishy note. A thin strip of transparent kombu is put on top for additional flavours.

Eleventh course is Gindara Saikyoyaki. The fillet of the black cod has been marinated in white miso before grilling, with fragrant fish oil and rich savoury taste.

Twelfth course is Chu-Toro Sushi. The medium-fatty tuna has rich fish oil, with wonderful flavours seeping out on each chew. Truly delicious.

Thirteenth course is Hokkigai Sushi. The surf clam is big in size, has a pleasant, sweet taste and crunchy in texture. Really good quality.

Fourteenth course is Ankimo. The monkfish liver is creamy, melt-in-the-mouth and bursting with amazing flavours. Paired with narazuke as condiment it is unstoppable.

Fifteenth course is Buri Sushi. The Japanese amberjack has nice fattiness, demonstrating a buttery texture with rich flavours, with a touch of daikon as condiment.

Sixteenth course is Nodoguro Sushi. The blackthroat seaperch is a prized deep-water fish with a good fat content, further vitalized after torching it briefly. Velvety in texture.

Seventeenth course is Ikura Sushi. The cured salmon roes have an appetizing orange-red colour, poppy texture with rich flavours.

Eighteenth course is Bafun Uni Sushi. Wrapped in the nori sheet is the Hokkaido Bafun sea urchin, creamy and sweet in taste.

Nineteenth course is Fish Soup Udon. The signature soup is made with large quantity of fish heads and bones, plenty of ginger, very rich and delicious. This udon completes the wonderful meal with satisfying contention, warming the stomach comfortably.

The final course is the dessert, serving the seasonal white peach with homemade mochi. The fruit is juicy and sweet, while the mochi has a nice chewy skin with cream cheese ice cream.

Service is very good as always, though Chef Motoyama is so busy serving a full house (and two rounds) that he has not a lot of time to interact with us. The bill on the night is $5,060. It remains one of the omakase restaurants we frequently visit all these years.