Milky Way - Farm Milk

No, there isn't a farm on the moon (yet, as far as I know), but it's certainly far out. Past the Chinese army barracks in Shek Kong, Yuen Long (which are a bit of a spectacle in themselves, though none of us dared to take photos!) is a dairy farm, where fresh milk is produced, right in Hong Kong. (Found thanks to @coffeemeow's tip). We didn't see any milking, but did spot some goats...

Market French - ABC Kitchen

French onion soup

I have to thank my lucky stars that I met Eat Love Write's ever so clued in author, who brought me to ABC Kitchen, a French food stand in Sheung Wan's Queen St. Market. Prior to this I'd never even known this market existed, let alone that ex-chefs of M on the Fringe (now temporarily closed while they find a new location) had opened an eatery here.

Keep it simple - Fusion Gourmet

Back in the day when Hong Kong magazines were still considered part of a relatively healthy media diet, I read an article by the celeb Singaporean Chinese food authority-slash-writer-slash-notorious old flirt Chua Lam, who said that his ideal restaurant would be one that served high quality fresh produce cooked simply, but expertly and without fuss - perfectly grilled steaks, skillful stir-fries, controlled pan sears etc., in a utilitarian environment of marble-topped tables (chosen for their easy-wipeness and durability rather than 'prestige' as a material - much like the marble-topped tables in kopitiams in Malaysia/Singapore), decent lighting and so on.

All hail - The Chairman

Chairman, a new-ish Cantonese restaurant in Kau U Fong (in "NoHo", where you'll also find this), dishes out old-school, high-end food with a modern day 'Chinese gourmet' twist. It's quickly become the Chinese hotspot of late, and hence extremely hard to book - try calling 2-3 weeks ahead - but it's worth it. I'd go back just for the shao xing crab in an instant.

Over egg-cited

Gai daan zai, aka egg waffles, egg puffs, egg rolls, or 雞蛋仔 were a huge part of my childhood. When we first moved back to Hong Kong from Melbourne, I was nine years old, and very stubborn (I still am - as in stubborn, not nine). I insisted that I was better off in Australia and had major issues repatriating to Hong Kong. I would rebel, in my own little way (I was always timid out of home) by acting up at school - bursting out crying in the middle of class, aggravating teachers and classmates for no particular reason, missing the school bus (i.e. things that traditional Asian parents would take notice of). I hated my parents for dragging me back.

Oh, Pierre: The emails

Before I go on to a "normal" post about my recent dinner at the Mandarin Oriental's French restaurant Pierre, here are the emails exchanged with the restaurant after the meal. I think my sentiments have been fairly well expressed in the emails below. (Stilted 140 character overviews can be found on Twitter). I shall therefore provide no further comment. What's your take?
******
From: [me]
To: Pierre, MOHG
Date: Nov 5, 2009
Subject: Pierre, 4 Nov 2009


Dear Sir/Madam,

It pains me that this email has to be written, as the Mandarin Oriental Hong Kong has always been one of my favourite hotels, not only in the SAR, but globally, precisely because of its fantastic F&B outlets that have always exceeded my expectations on all fronts - cuisine, wine, ambiance and service.

Some of Hong Kong's most overrated restaurants

Each have their merits, and it doesn't mean these restaurants are bad, but I think their "names precede the truth" (名過於實 | Cantonese: ming gwo yu sut | Mandarin: ming guo yu shi) as we say in Chinese...

Hutong (and Aqua) - all about the view. Hutong's lamb ribs I love, but everything else, um, I don't have polite things to say about...
Xi Yan - there are better private kitchens
Luk Yu - more about the atmos than the food. There's better old school dim sum at Lin Heung
Mak's (Wellington Street) - Ho Hung Kee is just as good (+ many others) for wonton meen
Sang Kee congee - congee is thin, watery and overcooked nowadays (used to be better)
Tonkichi - the waiting list/line is a bit ridiculous for an inconsistent product
Lung King Heen - it's up there with the best, but it's not the holy grail of Cantonese food, so stop saying it is
Ovologue - gwailo (ie. foreigner - equivalent to gaijin in Japan and farang in Thailand) posing to be innovative and 'authentic', whatever that means (and however that matters) - gold leaves and abalone in teeny weeny portions on fancy schmacy crockery with sauces that don't taste or don't match, and sometimes cold (when it's not supposed to be) - it's just not good food

Bo Innovation is also one of the most talked-about places in Hong Kong - especially since it gained its two Michelin-star status, but I haven't tried it yet, so watch this space... [edit: I have now - see here]

These are just some quick notes off the top of my head (and to get off my chest). What have your experiences been like? Any to add/subtract? Bring it on. I'm geared up for hate mail. (Though I should reiterate that each of these restaurants have their merits and obviously exist for a/some reason(s) - some more understandable than others... and that these are of course, my personal, humble opinion.)

Growing up sucks

When I was younger, this was one of my family's favourite izakayas. They've now moved up the street and look like a sad Hongkie style Japanese restaurant instead of the rustic/lived in izakaya it once was. The food is still pretty decent, but the service was a bit blunt and their last order is at 11pm - not very izakaya-ish in my books...

Chopped tuna and cucumber roll (6 pieces, but I was too hungry...)

The spring onion was perhaps a little overpowering, but then again, it's sometimes normal at izakayas, where the drinking is just as important - the logic being you need flavourful food to go with the robust beverages.