Sun Kee

A hidden gem in Champagne court, Sun Kee is known only to the local crowd. It's small with a few tables and we were here early to score a table.

It's famed cheesy pork neck gong zai meen lived up to my fellow foodie's raves.

The warm melty cheese sauce is sinful indulgence but oh so good. Paired with the slightly spicy kick of the succulent pork neck, it brings a huge smile to our faces. The noodles are nothing special but eaten together, the mix makes for a delightful taste explosion that allows a fellow foodie to conquer 2 bowls worth.

Another dish worth trying is the 

honeyed octopus tentacles. 

The flesh is crunch and springy, drenched in a sweet sauce, reminiscent of kecap manis.

This is local food at its best, a must try. Sun Kee has two locations, Wanchai and Tsim Tsa Tsui. Both are in rather elusive locations, be sure to check in with the locals for directions.

Sun Kee

G/F, Shop 13 -14, Champagne Court, 16 - 20 Kimberley Road, Tsim Sha Tsui

OR

Shop G11-G14, New Century Plaza, 151-163 Wan Chai Road, Wan Cha, Hong Kong

Yin Yang

After 2 days of posh indulgence, it's time to taste the real hk. And what better way than a private kitchen?

Private kitchens have now become a staple in the Hong Kong foodie scene, often found in buildings with inconspicuous entraces and hard to find stairwells. What started as a home owners cooking for guests years ago has now become a food culture that hong kongers are proud of. The interior makes you feel like you're a guest in someone's home.

So here we are today at Yin Yang kitchen where I have prearranged for a chef omakase menu. 

Based on my budget of 400hkd, the chef customised the menu accordingly.

Autumn Wild

A medley of appetisers kick started the meal, beginning with a light egg custard scattered with truffle bits and truffle shaving on top, followed by fresh sweet potato leaves tossed with a beetroot dressing and a olive oil vinagrette. We saved the best for last. To complete this dish, a beautiful prawn in chicken consommé jelly with pear. 

This was my favourite. The crunch yet sweet pear, the smooth savoury jelly and fresh prawn made for an interesting taste surprise. 

Yellow earth chicken

This is one of Yin Yang's signature dishes. Made from 'music chicken' cooked on a terracotta stove, the meat is succulent and juicy. The skin is oily with a slight layer of fat that melts in the mouth. It's as good as chicken gets in it's most earthy state. The reason for the name of the music chicken, is because there is one farm in HK where the chickens reared do actually listen to music. 

Organic stone ground tofu fish soup

(We missed a picture for this)

Broth is light and flavourful, reminds me of my grandma's cooking. The stone ground tofu has a silken texture yet posseses a raw edge quite unlike the usual processed tofu. There's a sense of home, like the dish could have made entirely from ingredients in your own backyard.

New Moon

Prawn in a lime consommé, limes freshly grown by the kitchen. The consommé radiates a natural sweetness, almost like a japanese yuzu with a slight plummy note. 

Red Hot

Terracotta stove cooked baby pig. Paired with the sweetness of the accompanying fig purée and sauce, it was perfect. The wonderful aroma stopped us all in our tracks when it was served.

Wagyu beef and crab yin yang rice

This was probably my least favourite. Although the ingredients used were premium, especially the wagyu, I found the flavours too rich and the taste too heavy, but that's just a personal opinion.

Our organic vegetables

A beautiful display of morning glory, spinach and bak choy arrived at our table. It was a refreshing end to the savoury part of our meal

As for dessert, we had an organic guava sherbet with star fruit.

This dish was enjoyed by a friend with dubious peranakan roots, but I was not accustomed to the rough texture. I think I'll stick with Haagen daaz ice cream. 

This was an enjoyable rendition of a private kitchen performance. Healthy home inspired dishes with indulgent flair.

Yin Yang

18 Ship St (turn in from Jordan St)

Wanchai Hong Kong

Amber HK

My HK foodie adventures continue and today we're booked in at the legendary Amber restaurant.

Service is once again impeccable and we're off to a delightful start with crispy sourdough bread and unsalted creamy butter. 

Amuse Bouche:

Crab wrap

This had an interesting taste and I rather enjoyed texture though it wasn't much to shout about.

Foie gras lollipop

I don't think chupa chups are ever going to do it for me anymore after this. This is indulgence on a stick, coated in sweet gelee. 

Croquette

Boasting a sweet, sour and spicy kick at the same time, this dish was a delightful surprise I rather enjoyed.

Together, the amuse bouche medley was a great build up for what was to come next.

Starter:

Sea urchin with lobster jelly, cauliflower, caviar and crispy seaweed waffle

This dish propelled Amber to number 4 in the Asia's 50 best list, just ahead of Singapore's Andre. And now I know why.

It was just wow. The coyness of the unassuming califlower creme dances to the bold notes of the lobster jello, together forming a stage to present the umami of the sea urchin and caviar, the stars of the show. The dish is almost like an orchestrated taste symphony  that plays across my tongue, teasing my tastebuds. Every silky mouthful nearly captivate me into a trance as the flavours explode in my mouth in repetition. Every bite leaves me wanting more. Not forgetting the crispy seaweed and caviar waffles which creates a crunch, contrasting the smooth texture of the dish. This dish is delightful in so many ways. I'm lost for words.

The additional top up for this dish. So worth it.

Main:

Line caught whiting, roasted on crispy sour dough bread, organic lemon peel, new potatoes, cockles, leek & Italian parsley 

This is not as spectacular as the starter but manages to hold its own. The crispy sourdough crust lends a savoury kick to a dish that could otherwise have turned out to be bland. The new potatoes are sweet and crunchy and the cockles lend an interesting texture to the mix. The whiting is fresh and it's meat springy and flakes off easily. All in all, very satisfying.

As for the sweets, it was great but nothing to rave about. I'll let the pictures do the talking..

Pre dessert:

Dessert:

Petit fours:

Signing off, the flying happy pig in a blissful food coma state.

Lung King Heen

First meal since we landed and I've been looking forward to this all morning. by a stroke of luck, we managed to secure a last minute lunch booking at the famous Lung King Heen a few days ago. 

Initially we had planned a full dim sum meal, but the waiter recommended a mix of dim sum and ala carte items and we decided to take the gamble. 

Attentive service staff, prompt and efficient, paying meticulous attention to detail. Plates were changed after every dish and hot tea topped up as soon as it was drunk. 

We started with their highly raved about seasonal dim sum, which was the reason for my visit. And as it turns out, was well worthwhile.

Steamed lobster and scallop dumpling 

Steamed lobster and scallop dumpling was bursting with seafood goodness, from chunks of lobster flesh to pieces of shrimp to a whole scallop. For a crustacean lover like me, it was hard to describe the wonder that left me reeling.

Crispy Scallop and shrimp puffs with fresh pear

Crispy puff was so delicate, that one had to grip it so delicately with chopsticks and be careful not to crush it with the slightest additional pressure. Once I bit into it, the mix of the sweet pear melded with the shrimp and scallop melted in my mouth. This was my favourite for he unique play of flavours. Not far from traditional dim sum puffs, this dish was able to attain an interesting level of complexity and left me wanting to go for seconds.

Baked whole Abalone puff with diced chicken

The slightly sweet buttery crust, melts easily in my mouth while the baby abalone is juicy with springy flesh. The diced chicken adds another texture to the dish and the finishing of abalone sauce brought to a close what for my partner was the highlight of the meal.

Baked barbequed pork buns with pine nuts

This dish was good but after the wow factor from previous dishes this one pales in comparison. Nevertheless I like the crunchy onions and pine nuts thrown into the mix to create an interesting flavour unlike the usual cloying honeyed taste I'm so accustomed to. 

Char siu

So tender so juicy so succulent it left me speechless. What can I say? Except that it was one of the best char siu I've ever tasted.

Lobster fried rice with seafood

I'll let the picture speak for itself, see the chunks of lobster? Quality is definitely not scrimped on here.

To round off the meal, we finished with a chilled mango and sago cream with pomelo.

All in all, it was an experience that was definitely worth it. This place has certainly not seen the last of me yet.

My advice, book in advance for a table, its alway packed. And to add to the ooh factor, see if you can score a table by the window.

Lung King Heen

Four Seasons Hotel Hong Kong

Level 4

Hong Kong indulgences

The happy pig has landed in Hong Kong, more culinary adventures await. 

 

Starting with Lung King Heen for dim sum!

An old favourite

After 5 days of restaurant week indulgence, only Clifford was truly review worthy.

Disappointed with the outcomes so far, I seek solace in an old favourite of mine in a place I can always count on to deliver, TWG Tea Gardens @MBS. It could be said that I'm a little biased, since I've loved the brand from the get go. But my palate isn't easily satisfied and I think that makes it review worthy.

This old favourite does the trick everytime. It consistently delivers no matter which salon I visit. 

Succulent chunks of lobster flesh are paired with a delightfully creamy avocado which rests on a bed of baby spinach leaves. The plating is elegant and the cherry tomato adds a pop of colour. A marinade, scattered with coriander and chives lends a slightly spicy kick well coupled with the sour tang of the tea infused vinaigrette. A mild lingering fruity finish rounds off the taste explosion in my mouth. It's simple and clean tastes harmonised to achieve a perfect balance. 

To balance out the flavours, it was recommended I pair this dish with a pot of Sencha Meicha, a delicate Japanese green tea with a grassy note. The combination was divine. 

Of course to top off the whole experience, I'm basking in the impeccably warm service of the staff here. And this is why, time and time again I return. Even on off days. 

TWG Tea Gardens at MBS

The Shoppes at Marina Bay Sands

2 Bayfront Avenue, #B2-65/68A

Singapore 018972

Feels like a Saturday

Surrounded by idllyic scenery, Il Lido at the Sentosa Golf Club is the perfect place for a Friday lunch to unwind. It felt more like a Saturday than a Friday. Away from the hustle of the city, I feel a sense of calm wash over me as I take in the views.

 

The highlight of the meal was the attentive service. Our waiter served us with a smile and was very accommodating of certain food restrictions my dining partner had. 

Since none of the savoury dishes really stood out in terms of taste, I'll just let the pictures do the talking for these and jump straight to the divine dessert.

Dessert: Hazelnut Coulant with Gianduja Gelato

The warm sponge encases a hidden melty secret that oozes out. Well balanced without an overpowering sweetness, this was a dessert I throughly enjoyed despite having only a few mouthfuls due to an already crammed gut. The hazelnut was a refreshing change to the usually cloying molten chocolate centre I had come to expect. The gianduja gelato, once again a pleasant surprise from the usual vanilla bean served, struck a distinct contrast against the warm melty centre and I found my foodie heart melting just that little bit more. 

The food was decent but it's the dessert coupled with the ambience and service I'd return for.

Il Lido

27 Bukit Manis (Sentosa Golf Club)

Singapore 099892

High hopes for Clifford

Stepping in to the gorgeously tiled lobby of the Fullerton Bay Hotel, hopes are as high as the ceilings here for an unforgettable lunch. 

Incredible detail is paid in the swanky interior of Clifford. There's a sense of regality without the usual stiffness. The glass panelling which frames the riverside view and the CBD allows for just enough natural lighting to fill the restaurant with a certain sense of cheer. 

Service is impeccable. The staff are attentive and I must have had at least 3 wait staff come up and ask if we've placed our orders yet. Once seated, the water arrive promptly, served with a smile and we're off to a good start.

My appetiser: 

Utilising a well played mix of colours, the plating of the heirloom beetroot was fresh and inviting. It's so pretty I can't bear to ruin it. It's a bit like a mini experience on a plate with beetroot done in varying styles such as roasted and poached. From the chilled beetroot's natural sweetness paired with the tang of the vinegar to the crunchier version paired with a slightly salty cream cheese reduction, each bite is a delightful surprise. 

Alt appetiser: 

Hearty goodness in a bowl. It's a winner my dining partner says. And I'm inclined to agree. Given my distaste for onions, I rather enjoyed my spoonful of soup, the gruyere cheese was just the right amount of cheesy goodness to top it all off. I'd come back for this.

My main dish:

The confit was slightly dry for my liking but the mash was pure unassuming goodness that I scraped clean every bit of. It was creamy with a clean hint of truffle. Compared to the appetiser, the plating was simple and lacked colour. However the creamy mash paired with the confit was a delightful sensation in my mouth. Could be better but pretty good still.

Alt main:

The herbed crust and vegetables made for rather colourful plating which was pleasant on the eye. The salmon was cooked to perfection, with chunks flaking off easily and melting in the mouth. The mains were nothing to shout about but were fairly enjoyable.

Dessert:

The sorbet was refreshing and very good but was unfortunately overpowered by the compote which was too sweet and too sour at the same time. Beginning to think I should have opted for the molten chocolate. 

All in all, a very enjoyable lunch, the company was delightful, the ambience pleasant, the service impeccable, and the food a welcome change from my usual foodcourt lunches. 

Thumbs up for this one. I'll be back to try their regular menu soon!

Clifford@ Fullerton Bay Restaurant

80 Collyer Quay

A fair start

Set against lush greenery, Alkaff Mansion is no longer a secret since the iconic Karl Lagerfeldt graced this humble abode with his presence to launch the recent Chanel collection.

There have been constant mixed reviews however, about how the experience fared. 

If not for restaurant week, it might have taken sooner for me to drag my lazy ass here. Given the very reasonable price tag of 40++ for a 3 course meal, the food was enjoyable even though it would be more the ambience if return for.

Here's the verdict on the restaurant week menu

Starter: the seafood ravioli was more tuna than seafood and slightly too fishy for our liking. I did however like the tomato sauce which boasted a sweetness to balance out the flavour of the tuna.

Main: I surprised myself with this choice given my recent distaste for beef. The short ribs was tender and the taste not too cloying but the sauce overpowered the dish too much. So much so that the taste of the potato was completely covered.

Dessert: The highlight of my night, the dessert was sweet without being too much. I liked the smooth velvety texture of the white choc and coffee parfait and the lingering sweetness. I would come back just for this dessert.

All in all, a fair start to restaurant week!