2017年7月14日 星期五

Wineshark Nice Hotel Experience - Yakushi Onsen Hatago (Yakushi Onsen)

This ryokan is located in Gunma, Agatsuma, at the Yakushi Onsen. The history of the onsen could be traced back to the late 18th century when a monk came across the hotspring during his travel, and since then the hospitality business developed. This ryokan is special as it was essentially a fairly large complex, comprising of multiple houses.

Arriving on the day we dropped off at the main entrance, Nagayamon, built using ancient timber for the farmhouse in the Tohoku region. The staff helpfully took our luggage to the other building we would be staying so we could take a walk around the area before going to check-in.

After a flight of steps we reached a podium where there were some interesting displays of the old fire engines, a stall showing the games where children played to win small gifts maybe 30 years ago, and there was also a soba restaurant where the chef would teach visitors how to make soba. Unfortunately that would be available in the morning and we had to leave before that so we could not join.

Deciding to take more time after check-in to visit the places, we went straight to the main building, which is a huge with the roof length of 42m, made from craftsmen from the country. Seated comfortably in the lobby with a large wooden table around a fire pit, the staff greeted us and provided us with drinks while registering our stay. The whole place had a very nice traditional atmosphere, with the furniture, decoration, and all different elements emanating a feeling that you had traveled back in time.

We had booked the special room 'Nagai Inn', which is the largest room of the ryokan and can accommodate 6 people in total. Apart from a small pantry with washing machine, washroom and toilet, there are two Japanese tatami room of 10 and 6 mats respectively, an in-room hearth, a balcony overseeing the beautiful waterfall and valley outside, and an outdoor bath.

Even the furniture in the room has a lot of history, with many being real antiques of more than 100 years old. It is a wonder that we can live in the luxurious setting, with air-conditioning, lighting and heating, while experiencing the same style of life like sitting around the hearth to chat, bathing outdoor in the clear and smooth hotspring to relax.

Before getting dark, we decided to walk around the ryokan to see the other interesting things. First we went to the Jidaimono Musuem where many antiques collection were displayed, from armor and weaponry, to pottery and ornaments, the number of them was simply amazing.

Then we moved to the adjacent house where another wide collection of he traditional Japanese dolls were shown. The details were so delicate that we can easily spend the whole afternoon admiring each single piece of them, and they were great pieces of arts. Inside the building there is also a small shrine where we can write our wishes and put on the rack to pray.

Further down the path there is a huge cooking pot which was used to cook rice in the old times, and according to the sign it was the largest in Japan. We can easily climb in and fit a few of people inside. At the side there were seven bronze bells and the legend said if someone walked along the path with deep concentration, the wish would come true.

On the side there is another corridor which shows a large number of wooden and metal cabinets, owned by rich people in the old times, along with tapestries, door flaps and other furniture. With all these priceless antiques, I started to wonder how rich the owner of this ryokan is to manage such a enormous collection.

Returning to the room we changed into yukata before heading to the restaurant for dinner. It was served at another building, called Kobayashi House, where we had a private room and enjoying a very good meal, with our own hearth to grill the fish as well as meat and vegetable. It was my first experience having a meal around a hearth and it was a great memory.

Because we were full, the staff also nicely helped to prepare the dessert and put those in our room so we could enjoy later. This again showed how attentive and thoughtful the service in Japan could be. It was a great meal of fresh and tasty food truly.

After a good night's sleep on tatami with comfortable mattress and silky soft bedding, we enjoyed a morning bath, looking at the greens of the valley outside, hearing the waterfall and enjoying the nice cool breeze while bathing in the hotspring.

We then had breakfast in the restaurant. In our private room, we had a great and healthy meal of the fresh and local ingredients. Even though it may look simple, you can taste all the true and intense flavors of the food, and frankly this is what a true great dish should always be to me, to showcase the authentic food experience. I finished every single pieces of them and two big bowls of rice.

Apart from a nice and comfortable room, great onsen, fantastic food, this ryokan also got the additional element of history embedded into all elements, making it one of a great experience to enjoy. My stay here cost 70,720 yen and honest speaking given all the above I would say it is wonderfully great value for money and I strongly recommend. The only minor issue I got was that the restaurant was busy during the dinner time so the staff had to serve multiple rooms, so could not be as attentive as she would normally be, and slightly affect the overall experience.

My overall rating is 8.0/10.

2017年7月10日 星期一

Wineshark HK Restaurant Review - Golden Chicken

This restaurant, as its name implies, is specializing in Hainan Chicken, in the Singaporean style. Located in Kowloon City, I think it started in Sai Kung, then expanding into different districts, with this one actually getting a lot of celebrities coming, as you can see the photos of many of them on the wall with the owner.

Frankly the place is a bit dirty and unkempt, certainly not a nice environment but people tends to eat quickly and go, with us being no exception. We ordered the two-person set dinner, which included half a chicken, a choice of different dishes, a vegetable, two bowls of soup and rice. The chicken is in fact quite nice, very tender and juicy, and paired well with the sweet soy sauce, chili sauce and ginger/spring onion paste. I agree that it delivered the promise of the restaurant.

For the other dish we ordered the pan-fried ground meat with salty fish. Originally I mistook the dish to be a steamed one. The presentation was interesting, with the ground meat fairly thin and pan-fried nicely, and look similar to a BBQ sheet of meat also famous in Singapore. The taste was a good surprise, with good balance of the savory of the salty fish, and the texture offering good bite for enjoyment.

The blanched vegetable is nothing unusual, didn't provide any excitement nor disappointment. The soup on the day is a pumpkin soup which got the sweetness of the pumpkin and I heard from the staff that they put a lot of the chicken bones to prepare the soup, and did not put in any MSG. Honestly I couldn't tell, but I really did not feel thirsty afterwards so I think they were not kidding.

Service is decent, and with the above set plus two drinks, the total bill on the night was $181. A very reasonable and inexpensive dinner considering the number of dishes and the quality. In today's terms it has a very good price/value ratio. But the cleanliness and comfort dragged down a lot on its score.

My overall rating is 55/100.


Ah Sir's Recipe - 26. Meat Gravy

Ingredients (for 4):

  • Pig bones - 8 oz
  • Cooking oil -  2 tbsp
  • Carrot sliced - 4 oz
  • Celery sliced - 2 oz
  • Onion sliced - 4 oz
  • Bay leaf - 3 pieces
  • Thyme - 1 tsp
  • Black pepper corn - 1 tsp
  • Tomato paste - 1 oz
  • Water - 1 lb
  • Red wine - 3 oz
Procedures:

1. Wash the bones, and then put into boiling water for a short while to remove the dirt and blood, then take out and drip dry.

2. Pre-heat oven at 240 degree Celsius, then put the bones in a baking tray, spray with some oil, to bake till it is browned.

3. Peel the onion and cut into strips.

4. Peel the carrot and cut into strips.

5. Clean the celery and cut into strips.

6. Heat the pot, then add oil, saute the vegetable until it is soft and fragrant.

7. Add the tomato paste and continue to saute.

8. Add the bones, water, herbs, red wine, and cook for 1.5 hours to extract the flavors.

9. Filter the sauce and add seasoning.

2017年7月4日 星期二

Wineshark HK Restaurant Review - Mak Mak

This contemporary Thai restaurant is located in The Landmark, at a corner of the Central Atrium. When I arrived I felt a certain familiarity with the Vietnamese restaurant An Nam in CWB, maybe because of the relatively dark ambiance, and the small tables which would have difficulty putting all the dishes ordered when they came.

We ordered a Thod man poo to begin with, which is Thai Crab and Prawn Cakes, with green mango salad, yoghurt and sweet chili sauce. The deep-fried crab and prawn cakes had a crispy surface, and unlike the common prawn cakes they had the additional crab meat to enhance the overall flavors. Even though this sacrificed a bit on the bouncy texture of the traditional prawn cake, it certainly is a good attempt and the additional green mango salad also providing the acidity to make the appetizer lively and appealing.

Many would agree that Tom Yum Goong was a good test of the quality of the Thai restaurant, and in this respect Mak Mak might have slipped big time however. The hot and sour tiger prawn broth, cooked with lemongrass, galangal, kaffir lime leaf, straw mushroom and fresh chili gave a strong spicy taste, with the herbs pronounced on the prawn broth. The biggest issue though was the saltiness of the broth, which was simply unacceptable.

There were also two main dishes ordered. First was Gaeng phed ped yang, which was Red Roasted Duck Curry, with grilled pineapple, Thai eggplant, grape and vine tomato. The curry was rich, tasty and not too spicy, and the duck was a natural pairing with the red curry. The pineapple added some sweetness to balance the spicy sauce, and overall this was a nice dish, particularly suitable to go with jasmine rice.

The other main dish was Pla krapong nueng manow, Steamed Sea Bass with three-flavored dressing, lime segments, fried shallots and coriander. If you wonder what exactly is this, this is a high-end version of the Thai style grey mullet hotpot, with the traditional dipping sauce as dressing on the fish. This also was nicely done, with the sea bass being much better than grey mullet, without any mud-taste that sometimes could be found in grey mullet. And because the dressing was on the fish the taste was much stronger as well. One thing however was that the chili was likewise all over the fish and one must be careful or would end up eating the very spicy chili.

For dessert we had the Khao neaw ma muang, the famous Mango with Sticky Rice and Coconut Cream. The rice was of a interesting blue color, which might be coming from the butterfly pea flower, which was now getting popular to be made into a herbal tea, but I did not find out from the staff. The mango was fresh and sweet, and the coconut cream luscious. This to us offered a good wrap up for the dinner.

A point to note was that it was super-difficult to call in to make a booking. Having made the reservation online, the staff called me back to confirm the booking but I missed the call. Trying to call back was very difficult, and I have called 6-7 times in different hour of the day before finally getting someone to pick up the phone.

The bill on the night was $1,051 for two, including the above dishes, plus a mocktail and two plain jasmine rice. Quite expensive for a Thai restaurant, but considering the location probably a lot of the bill was going to the rental. Service was generally ok but nothing exceptional and worth mentioning.

My overall rating was 58/100.

2017年7月1日 星期六

Nutritionist Recipe - 45. Korean Stir-fried Rice Cake with Chicken

Ingredients (for 4):

  • Chicken steak - 2 pieces
  • Leek - 1 piece
  • Carrot - 1 piece
  • Korean rice cake - 2 bowls
  • Korean spicy sauce - 3 tbsp
  • Garlic - 4 cloves
  • Chinese yellow wine - 2 tsp
  • Sugar - 2 tsp
  • Oil - 1 tsp
  • Corn starch - 2 tsp
  • White pepper powder - 1/3 tsp
  • Soy sauce - 2 tsp
Procedures:

1. Remove the skin and fat from the chicken steak, then cut into pieces. Marinate with corn starch, white pepper powder and soy sauce.

2. Wash the leek and cut into pieces.

3. Peel the carrot and cut into slices.

4. Peel the garlic and chop finely.

5. Soak the Korean rice cake in hot water for 20 minutes, then remove and drip dry.

6. Heat the pan and add oil, then add in the garlic to saute till fragrant.

7. Add the chicken and carrot to continue to stir-fry.

8. Add 2 bowls of water, Korean chili sauce, Korean rice cake, Chinese yellow wine and sugar to cook until the carrot is softened.

9. Add the leek and continue to cook for a short while, then serve.


Nutritionist Recipe - 44. Small Pak Choi Soup with Pork Liver and Lean Pork

Ingredients (for 4):

  • Pork liver - 320 g
  • Lean pork - 320 g
  • Small pak choi - 1 pack
  • Ginger - 6 slices
  • Rice wine - 3 tsp
  • Oil - 1 tsp
  • Corn starch - 2 tsp
  • White pepper powder - 1/3 tsp
  • Soy sauce - 2 tsp
  • Salt - 3 tsp
Procedures:

1. Soak the pork liver in water for a while, then remove and wash under running water. Soak again and repeat the process until no more blood seeped out.

2. Cut the pork liver into pieces and marinate with 2 tsp of rice wine.

3. Wash the lean pork and then drip dry. Cut into slices and marinate with corn starch, white pepper powder and soy sauce.

4. Wash and soak the small pak choi, then drip dry.

5. Peel the ginger and cut into slices.

6. Heat the pot and add oil, then add in the ginger.

7. Add the lean pork and add a tsp of rice wine to continue stir-fry.

8. Add 6 bowls of water and cook till it boils.

9. Continue to cook for about 5 minutes, then add the pork liver and small pak choi.

10. Continue to cook for about 5 minutes, then season with salt.