Wineshark Go Hiking - Wilson Trail Section 9 衛奕信徑(第九段) 九龍坑山至八仙嶺

Difficulty: 4/5

Distance: 10.57 km

From: Cloudy Hill

To: Pat Sin Leng

Transportation:

• Take Green Minibus 20P from Tai Po Market Station heading to Fung Yuen, alight at terminus and then walk for 2.4 km to Cloudy Hill 
• Return by walking 3.3 km along Pat Sin Leng Nature Trail to Tai Mei Tuk Country Park Management Centre, then walk further downhill to Tai Mei Tuk Bus Terminus and take Green Minibus 20C back to Tai Po Market Station

Date: 9 Jan 2022

This section of Wilson Trail is the most challenging among all, with a lot of ups and downs and the trail conditions quite demanding on the uphill from Hok Tau. The distance post ranges from W106 to W125.

Beginning at Cloudy Hill, the start of this trail is the concrete road going downhill, so it is easy. The road is quite badly damaged though with a lot of holes.

Soon reaching the pavilion which is an intersection. Turning right to continue heading towards Hok Tau. This part is mainly dirt trail which is comfortable.

The trail continues to wind down towards Hok Tau Reservoir. At an vantage point you can see the reservoir below and the ranges of hills you will be climbing in the distance. 

Reaching the reservoir is a good time to take some rest before the difficult ascend.

This is the most difficult part of the trail, not only because of the steep ascend, but the steps were rough and in some areas quite high. 

Reaching the top of the steps, you can see on a clear day all the way to Shenzhen. 

Then it was mostly walking on the ridge, from one hill to the next. 

After passing W119 you will reach a trail leading up to Wong Leng, of 639 m high. There were many people at that point, either planning to go up or already finished and resting. But you do not want to detour can keep straight.

Continuing you will start to see Tai Mei Tuk underneath, as well as the white goddess statue at Tsz Shan Monastery. 

Further up, the whole Plover Cove is within sight.

Finally reaching Pat Sin Leng, the first peak you will reach is Shun Yeung Fung, the highest among the eight, at 590 m.

On the way down, you will need to pay attention as the sign of the second peak is on the side of the trail. Chugn Li Fung, at 529 m.

You will then climb back up a bit to reach the third peak, Kao Lao Fung, at 543 m.

Descending and then going back up a bit, you will reach the fourth peak, Kuai Li Fung at 522 m.

The hike along the ridge seems never-ending, especially now that there is no much stamina remaining.

Reaching the fifth peak, Tsao Kau Fung at 508 m, there are three more to go.

Then it is Choi Wo Fung, at 489 m, the sixth of the peak. 

The seventh peak is Sheung Tsz Fung, at 513 m.

Just before you reach the last peak, you can see the Plover Cove Reservoir.

Finally it was the last and the end of this section, Hsien Ku Fung, at 511 m. It is also the only peak among the eight which has a trigonometrical station. 

Wineshark Cooking Class - Chicken with Plum and Shiso Tempura 胸肉梅子紫蘇天婦羅

Ingredients (for 4):

• Chicken breast - 1 (200 g)
• Shiso leaves - 10
• Shiitake mushroom - 2
• Dried plum - 2
• Sugar - 1/2 tsp
• Soy sauce - 1/2 tsp
• Flour - 2 tbsp
• Egg - 1/2
• Flour - 50 g
• Water - 5 tbsp

Procedures:

1. Remove the stem from the shiso leaves.

2. Remove the stem of the shiitake mushroom and cut in halves.

3. Remove the pip from the dried plum, then mince.

4. Mix the minced dried plum with sugar and soy sauce to form a paste.

5. Cut the chicken breast into strips of 1 cm thick. 

6. Put some of the dried plum paste on the chicken, then put on the shiso leaf.

7. Wrap the leaf and then lightly coat with flour.

8. Mix the flour with whisked egg, and then add water. Whirl until the batter is smooth.

9. Dip the wrap in the batter and then put in cooking oil heated at 170 degree Celsius to deep fry for 2-3 minutes. Repeat for the shiitake mushroom as well.

10. Serve. 

Wineshark Cooking Class - Spicy Fish Indonesian Style 印尼香辣魚

Ingredients (for 4):

• Sea bream - 1 (400 g)
• Tomato - 2
• Shallot - 2
• Garlic - 4 clove
• Candle nut - 4
• Small red chili - 4
• Large red chili - 1
• Lemon leaves - 4
• Galangal - 4 slices
• Lemongrass - 1
• Coconut sugar - 50 g
• Coconut cream - 5 tbsp
• Salt - 1 tsp

Procedures:

1. Chop the garlic and shallot finely.

2. Remove the seeds from the chili and chop finely.

3. Crush the candle nuts finely.

4. Mix all the ingredients together.

5. Use only the first 8 cm of the lemongrass and crush using the blunt side of the chopper. Cut the galangal into slices.

6. Cut the tomatoes into quarters.

7. Clean the sea bream and then make two shallow cuts on the body. Wipe dry with kitchen paper.

8. Heat the wok with 500ml of oil, then fry the fish until both sides turn golden. Then remove.

9. Clean the wok and pour back 2 tbsp of oil, then add in the galangal and spices. Stir fry until fragrant.

10. Add the tomatoes in.

11. Add coconut sugar, salt, lemongrass, lemon leaves and 125 ml of water. Simmer until the sauce boils.

12. Add coconut milk and mix well.

13. Add the fish back and cook on one side. Then flip over to cook the other side. Serve when the sauce thickens.

Wineshark HK Restaurant Review - Le Pan

This French restaurant is located in Goldin Financial Global Centre in Kowloon Bay, offering French fine dining created by Chef Edward Voon. Arriving before 6:30pm, we were shown to the waiting area, which prompted me to think of a hotel lobby, before the staff showed us to our table.

The décor is pristine, with marble columns and walls plus a white ceiling offering a relaxing and premium ambience. There are plenty of space between tables, providing good privacy for diners. The leather seats and large tables provide a comfortable dining experience. 

We ordered the Menu Degustation ($1,580 each) with wine pairing ($900). The Amuse Bouche was Egg Royale, with the chef creatively using Japanese organic egg to prepare a silky-smooth egg custard, and then placing a layer of jelly made from century egg and teriyaki sauce, with salmon roes on top, along with some century egg yolk puree, plus some yuzu shavings and spring onion. This can easily be served as one of the courses, with the umami flavours from the teriyaki sauce matching well with the salmon roes, and surprisingly complementary also to the century egg. The egg custard was very soft too. A very nice appetizer. 

The first course was Oscietra caviar. Very beautifully presented, there were three layers, with the bottom one being watermelon marinated with lemongrass, the middle layer being a jelly made from cucumber and mint, and on top the caviar, mud crab mixed with curry powder and avocado puree. The staff then poured a cucumber and Thai fish sauce bouillon. A creative combination of French techniques with Asian ingredients, the watermelon had a fragrant note and refreshing. The caviar was good and I also liked the seasoning of the crab meat with curry note. The sauce was another highlight with the savoury taste of the fish sauce matching well with the caviar. Another nice one. The wine paired was Maison Mumm RSRV Blanc de Blancs Brut Grand Cru. 

The second course was Leopard Grouper. The chef had put mollusc on the grouper fillet and made a fish roll, placing thin slices of zucchini on the outside, before steaming. On the side was a piece of seared potato with haricots beans salad on top, together with a puree made from spinach and miso. The staff then poured in the butter sauce which had added lemongrass and shrimp. The mollusc had added an interesting umami taste to the delicate flavours of the fish fillet, the potato and beans created a contrasting texture for the side, and again the chef put in an interesting twist to the sauce. The wine paired was a Chassagne-Montrachet from Fernand & Laurent Pillot.

The third course was Duroc Pork Belly. The Spanish pork belly was nicely charcoal-grilled, enhancing the intense flavours. The portion of fat and lean meat was just perfect, without making one feel excessively fatty. Placed on a potato rosti with a nice crunchy texture, the chef had prepared a sauce adding kimchi, tobiko and balsamic vinegar to the traditional beurre blanc, giving a bit of spiciness to the buttery note. To pair with the complex flavours the sommelier had chosen a sake, Yuki no Bosha Junmai Ginjo from Akita Prefecture, which matched well with a balancing sweetness. 

The fourth course was Carabineros Prawn. The Spanish red prawn was lightly grilled, with XO sauce on top to give some savoury flavours to the sweet taste of the prawn. On the side was some risotto cooked with the prawn yolk and stock, plus some deep-fried prawn legs scattered as piperade, together with an emulsion from the essence of the prawn heads. Very rich and flavourful, the wine paired was a Pommard from Domaine Michel Arcelain. 

For the fifth course both of us had chosen Imperial Pigeon in Master Stock. The pigeon had been brushed with some master stock before charcoal grilling it to medium rare, and the chef also had sauteed some cordyceps with butter to put on top. The staff took out a preserved plum, and shaved some on top of the pigeon, to match with the savoury taste from the master stock and the gamey notes of the pigeon. On the side was some black garlic puree and a piece of celeriac. My favourite in the evening, the dish had a range of different flavours which were harmonious. The pigeon was also very tender and juicy. The wine paired was Uccelliera Rosso di Montalcino.

For dessert, my wife ordered The Orient, with Valrhona Opalys 33% white chocolate, while I went for Cheese by Xavier L’esprit du Fromage. There were three types, including Mimolette, 24-month Comte, and Brie de Melun. The cheeses were all delicious, of different textures and characters, and the wine paired was a fortified wine from Mas Amiel Millesime 85. The nutty and caramel taste in fact matched very well with the cheese. 

The Petits Fours included Banana Cake, moist and with salted caramel on top. The Chocolate Truffle also got an interesting twist, with some chili powder inside. The Purple Sweet Potato Tart was nice with a bit of chestnut puree on top, while the Raspberry Marshmallow got a soft texture. We also had a cup of coffee to finish the wonderful meal. 

Service was very good, with the staff friendly and explained each course in good details. The bill on the night was $4,565 and considering the ambience, food quality and overall dining experience, this is a restaurant I would certainly recommend. 

Wineshark Cooking Class - Salt Baked Chicken 鹽焗雞

Ingredients (for 4):

• Chicken - 1
• Coarse salt - 600 g
• Table salt - 1 tsp
• Chinese five spice - 1/4 tsp
• Aromatic ginger - 10 g
• Oil - 1 tbsp
• Baking paper - 1 sheet
• Foil - 1 sheet

Procedures:

1. Clean the chicken and then hang to dry. Use kitchen paper to wipe dry the inside, then use the table salt to rub on the skin and inside thoroughly.

2. Cut the aromatic ginger into slices.

3. Rub the chicken skin and inside with the aromatic ginger, then leave the aromatic ginger inside.

4. Mix the coarse salt with Chinese five spice.

5. Rub the chicken with oil. 

6. Place the chicken on the baking paper. Then wrap it tightly, leaving no exposure. Tighten with a string.

7. Cook the coarse salt until very hot.

8. Wrap the chicken with tin foil, forming a tube shape, leaving one end open. Pour in the heated salt, evenly spreading around the wrapped chicken, then seal the other end. Put the chicken in pre-heated oven at 220 degree Celsius and bake for 1 hour 30 minutes

9. Take out the chicken and remove the tin foil.

10. Remove the chicken from the salt. Take away the baking paper.

11. Cut the chicken into pieces and serve.