Dim Sum workshop in HK

After mashing and kneading the dough while trying my best to sculpture the rose pedal piece by piece, cheers to the taste of this mighty rose bun! Am quite confident that it’s edible; without poisoning anybody haha!

This course is priced at $500, offering 2 sets of dim sum making (mine is rose bun and dumpling in crab and spinach filling) plus a mini tea set. A big plus to us: this is kid and family friendly, with passionate chef teaching those secret steps!

As a level-2 dim sum, this required patience and attentions to details ( and obviously I wasn’t possessed of any :P) All the ingredients, from the dough to filling have be prepared.

What you need is simply rolling up the wrapper as thin as possible and wrap it with the filling artistically. Sounds easy but deceptively complex even if you roll up your sleeves; so be thankful to the chef overtime when you have these pretty dim sum at the retro!

Okinawa brought its prestine ingredients to the table

In February, Naruto has brought some of the Okinawa’s pristine natural ingredients to town which explained the longevity and health of this famous island.

Garnering a great deal of attention, this green caviar salad ($48) was our table’s favourite. Fresh carrots and green caviar were the highlight, giving an additional crunch and popping texture to the dish, allowing the taste of ocean shining through the dish. A Colourful option for early spring. 

Having won the award of No.1 Japanese award ($168/10 ps) in 2013, Beef in Okinawa has a greater fat proportion which also explained why Chef didn’t cook it into its oily buttery form but presenting it in sashimi instead. Dipped with freshly granted wasabi, and veggies on spicy verge of flavour, ( raw spring union and union), the best of the beef has been presented in our mouth. 

Commonly found in the country, Mozuku, aptly means as “the cloud in the water, is a kind of seaweed found on the sea floating; characterised by its unique viscous texture, with low calories. Naruto has created a deep fried mozuku ball ($48), on a flavourless and floury inside, not much to our liking; healthy though.

For mains, we opted for a HK/Japanese fusion-Steamed rice pot with Okinawa sausage, and “lap cheung”, the local marinated sausage. This kind of pig is specifically fed by purple sweet potato and sugar cane. ( quite healthy right?). Drenched in the essence of pork, the rice has a perfect accompaniment of flavour- both sweet and savoury. We would recommend devouring the okinawa fresh sausage first,for fear of getting dominated by the strong flavour of lap cheung.

Another highlight is the deep fried rice paper roll with carrot filling. ($28) Creatively wrapped with rice paper, instead of battered, texture is quite interesting, making these lighter and crisper than usual chinese-style sprig rolls.  Sliced carrot ad extra crunchy in contrast to the fresh draw cake inside. 

Surprised by Naruto group as I have never tried something as authentic as this okinawa’s campaign before. Wish it is able to keep such quality, and the passion towards fresh ingredients in the future. 

Join the Facebook game t wine 2 round trip tickets to Okinawa! (from 11-27/2)

Click into the facebook page of Okinawa hk office, answer the question, and you will get a chance to join the lucky draw. 

Chinese New Year dining and treats

Let's celebrate the year of monkey with a new year specialty - big bowl meal with a lobster twist (pun choi), priced ranges from $788-1888, including Abalone, freshly caught lobster, shrimps, chicken, dried oysters, fishball, a highlight of dee fried golden squid cake and many more! Happy Chinese New Year!

To whip up a feast this CNY, this eatery has also created "Lobster grill in flame” that leaves us an impressive visual presentation! Sprinkled with a couple shots of Rose wine and then ignited to add complexity to the fresh seafood, and a slightly roasted flavour. A great start of our year of Monkey! 

Besides festive times, BBQ lobster is aptly named that serves wonderful seafood. Hotpot with congee base and Steamed seafood in 9 layers of towers are two of its signatures. Before doing the steaming ( Clams, shrimps, scallops, cod fish, lobsters, crabs, abalone), we were highly recommended to finish the chicken pot (the 9th layer) at the bottom first so the meat remains tender and juicy. 

The golden yellow broth was excellently seasoned; you can tell many ingredients, from chickens and to herbs that give a wonderful flavour. Priced at $988 for 4 people- get your money worth!

Congee hotpot set was another winner. ($200/head). You might underestimate this plain congee broth until you discovered a spoon of coconut meat and precious cubicles inside! Served with fixed set of chicken, veggies, high quality australian wagyu beef, and crustanoues freshly bought at wet market nearby, no where can you get this feast at such price!

Let’s whip up a feast this CNY! 

Address of BBQ龍蝦燒: 6 Man Ying Street, Jordan, HK

The Grill room- hang out spot with frie

Noisy laughter, sizzling grill and huge flame from the open kitchen. Yes it’s a place to hang out with a large group of friends. One side of the restaurant is the open bar and restaurant, grilling their signature beef with open flame. 

Another part takes a relaxing industry setting as a spacious dining area, embellished in industrial style with hand painting on the wall. 

Each table was set in a highly anticipated way as in a canteen, except that they have 2 sofas at the end and pendants hanging around.

Salad and watery pumkin soup- toast was *burnt and turned bitter & dry

We could forgo the unimpressive salad and soup, and focus on the Wagyu Beef Burger with Coleslaw & Fries ($108). 

The rustically grilled wagyu beef patties over a slightly toasted bun and a melting cheddar is heaven! The patty was luscious, with a perfect pink in the middle. Fries were good too, with simple seasoning (salt and pepper) and crispy skin. 

Signature Chargrilled Pork Ribs with Coleslaw & Fries (118) was another option we opted for. It’s served at a standard size, well seasoned and flavourful but it would have surprised us even more if it’s a bit more meaty ( or with some fats)- I do miss those spanish ribs at Moonshine Boys!

With the exception of burger and ribs, the rest of the meal was unmemorable. Pan Fried Cod Fish Fillet with mushrooms was standard western dish. 

Without any recommendations from the staff, we have spent quite some time to study the menu and suddenly discovered a new item: Toasted Marshmallow Spooky Shake. (Boozey- with alcohol $83) 

As a foodie who venture upon new drinks, I staked my tastebud on this cute looking yet insipid drink. Better skip it for our liking.

Address: 5/F, The L. Square, 459-461 Lockhart Road, Causeway Bay