Dessert @ Via Tokyo

綠茶或抹茶("Matcha")是很多人的最愛，而近來大受歡迎的Via Tokyo正是主打日式綠茶甜品跟咖啡的日式甜品屋，一開張馬上吸引不少愛甜點的人前往。店子座落在銅鑼灣希慎道的角落，外表摩登，面積不大，但裝修充滿了日式般的簡約味道，十分舒服。它的甜品如白玉紅豆抹茶雪糕 ($45)及生果抹茶雪糕白玉餡蜜($50)賣相精緻而且分量十足，雪糕柔軟順滑，雖然綠茶味不是很濃，但是真的製作得非常用心和出色，服務態度也很親切有笑容，真是值得一試！價錢合理，每人大概要＄50到＄100。

Have you ever noticed that anything to do green tea seem to be always more appealing? I never understood why. Perhaps it's because of its Japanese roots? or the fact that it's less sweet and thus, more healthy? There's no universal answer, but the newly opened dessert place at the corner of Causeway Bay, Via Tokyo, offers an answer to all the green tea lovers in the city. It is definitely not your typical Japanese dessert place as it only specializes in "Matcha" (green tea) flavoured dishes, ranging from green tea latte to green tea ice cream.  Wary of its constant long line-ups, we and our friend Jen arrived on a Saturday morning (thanks to its early opening hour at 9:30 a.m.) and was happy to see that there were no one at the place, yet. 

Although Via Tokyo is not a big place itself, with only a few seats available, it effortlessly oozes a stylish, casual and monochrome tone of a Japanese cafe. The service was friendly and heartwarming.  The female staff recommended and explained different dishes to us patiently with a perpetual smile on her face.  The menu was reasonably priced at $50 to $100 per person and the portion was surprisingly generous that you would definitely be full afterwards.

(1) C ordered the Shiratama Azuki Matcha Soft Cream ($45) was visually stunning. It tasted alright at first bite, but it instantly began to grow on us at each bite. The taste of "matcha" and the airy and ultra-smooth texture of soft ice cream blended together perfectly for a refreshing and playful sensation. The sides were also accomplished: "shiratama", a small sweet rice dumpling, and "azuki", a red bean paste, complemented the dessert while adding pleasing and delicate touches. 

(2) Jen went for the Fruit Matcha Soft Cream Shiratama Anmitau ($50) which was a colourful dish with many freshly cut fruits including kiwi, strawberry and mango. The anmitau, a kind of small white translucent jelly, were placed at the bottom of the dish, and the combination made Jen, a Japanese-lover from Canada, squeal in joy! The flavours of the whole dish were incredibly balanced and yet not randomly put together, which was what made it so marvelous. 

Overall remarks:  Via Tokyo succeeds with precision and detail, evinced not only in its close-to-authentic flavours but also in its stylish and petite decorum.  It has quickly won the hearts of many sweet-lovers in the city with almost everybody's favourite Japanese matcha green tea dessert, and even the non-green tea lovers might just fall in love with such an alluring taste as well! 

Food: ★ ★ ★ ★ ☆
Ambience: ★ ★ ★ ★ ☆
Service: ★ ★ ★ ★ ☆

INFO

Via Tokyo
Shop nos. 1A-1B, G/F., Leishun Court, 106-126 Leighton Road, Causeway Bay 銅鑼灣禮頓道106-126號禮信大廈地下1A-1B號舖
Telephone: 2895 1116

Dinner @ 蛇王芬 Ser Wong Fun

蛇王芬是在香港著名數一數二的的蛇鋪, 它的名字相信不只在中環上班的打工一族熟悉，也有不少遊客專程到訪這間有過百年歷史的香港老字號。難怪它的地方不大，但是店外人龍也不少。蛇王芬顧名思義的招排菜是蛇羹，它的太史五蛇羹($95)的確用料豐富，湯羹跟五蛇肉絲的味道也份量十足。雖然味道比位於銅鑼灣的蛇王二淡了一點，但喝下去也有和暖滿足的感覺。它的飯類如特色臘味糯米飯($110)和大蝦蒜香荷葉籠仔飯($160)也能做到豐香而不油膩，挺美味的！晚餐要每人大概＄150到＄300。

We sat down at Ser Wong Fun ("Snake King Fan") in Central without knowing what to expect, just thinking this to be another one of those snake soup diners.   We were surprised when we found out that the restaurant had been serving snake soup for over 100 years.  Snake soup is one of Hong Kong's oldest and traditional winter Cantonese delicacies, usually served with shredded meat of two types of snakes boiled in a thick soup. 

Located next to the escalators in Central, you would not be able to miss its bright neon light sign. The restaurant, however, does not have a reservation policy and only allows walk-ins.  And even so, be prepared to share a table with other fellow diners.  We arrived at the restaurant a little after 6 p.m. on Sunday, and there were already a line-up outside. The decor was like most other traditional Chinese eateries--cramped, uncomfortable but laid-back.  Be aware that English translations weren't provided for all the items on the menu. Dinner costs around $150 to $300 per person. 








(1) We ordered the 太史五蛇羹Assorted snakes banquet ($95/bowl) which was served with slices of snake meat, abalone, chicken, shredded ginger, mushroom, agaric, and fish maw and it was a real gem! The thin shredded black snake was bathed in a finely cooked soup with other delicious ingredients which provided a decadent and magnificent taste.  Although D thought that the taste was not as strong as the snake soup from Se Wong Yee, we were very satisfied by this delightfully authentic and hearty rendition of snake soup. 

(2) The 特色臘味糯米飯Preserved sausages in sticky rice ($110/small) was another invigorating dish.  The preserved Chinese sausages were also a specialty of the restaurant.   The pork sausage ("Lap Chang") and the duck liver sausage ("Yun Chang") were tender and fatty. The aroma and texture of the sticky rice were enticing, and after it had absorbed the flavours from the meats within, it became a truly decadent dish. 





(3) The 大蝦蒜香荷葉籠仔飯 Steamed special fried rice with dry braised prawns ($160) was Al's special order.  This type of rice was steamed while wrapped within the lotus leaf.  The rice had a lovely, soft texture without being sticky.  The generous portion of the dry braised prawns were fantastically springy and fresh, and gave a lot of fragrance to the dish.

Overall remarks:  If the service and ambience of Ser Wong Fun are perfunctory, the splendid and warm traditional Cantonese dishes gave the restaurant unexpected weight, particularly the snake soup and the preserved sausages in sticky rice, which managed to goose this otherwise small and cramped run-down place and capture a palpable notch of authentic Chinese dishes. 

Food: ★ ★ ★ ★ ☆
Ambience: ★ ★ ★ ☆ ☆
Service: ★ ★ ★ ☆ ☆

INFO

蛇王芬 Ser Wong Fun
G/F, 30 Cochrane Street, Central 中環閣麟街30號地下
Telephone: 2543 1032

Lunch @ 魚作 Gyotaku

魚作 Gyotaku 是在中環云云眾多日本餐廳中用心落力地製作價錢合理，但與眾不同的午市Set Lunch， 為中環的上班一族提供富有水準的選擇，難怪餐廳長期Lunch Hour也滿座。餐廳的名字（Gyo-taku) 原文解作日本人以前把魚的形象用墨汁拓印到紙上的技法。餐廳地方雖然不大，但是落地玻璃令人感覺舒服，不會太侷促。餐廳的Set Lunch Menu勝在款式夠多，而且菜式也有特別增添新意。它的香滑焗三文魚定食 Baked Marinated Salmon ($130) 非常出色，肉質嫩滑多汁，也真正帶出魚的鮮味，加上一點點辣味，真是一道值得推介的特別菜式。它的Set Lunch包了一客沙律，麵豉湯和一客芝麻布丁，也頗滿足，所以成為了C在中環其中最愛的餐廳。午餐也只是每人大概＄150 到＄200。

Retooling the Japanese cuisine for busy week-day lunch hour is hardly a new idea.  The word "Gyo-taku" originally means  a traditional method of Japanese fish printing and while Gyotaku may not display all the sparkle and creativity of this historical innovative way of recording different kinds of fish, the restaurant counters with a surprising willingness to explore the rich variety of Japanese dishes.  Ever since working in Central, Gyotaku has been C's favourite lunch spot. 

Located on the 12th Floor of the thin building on Stanley Street, the decor of Gyotaku is sleek, yet utterly cosy.  Comfortable lighting, simple colours and wooden furniture imbue the space with a casual and modern feeling.  The restaurant is usually very fully booked during lunch hour almost every day, so we had to book a table at least 2 days in advance. Service is polite and attentive.  Gyotaku serves a special daily set lunch menu that changes every day and also its more pricier lunch menu. What amazed us was its wide variety- from sashimi set to sukiyaki set, it really included almost every items you could imagine from a Japanese restaurant! A lunch set comes with a salad and a miso soup.  Lunch is reasonably priced at $150 to $200 per person. 

(1) The Baked Marinated Salmon ($130) is C's favourite and is the must-have dish every time he visits.  The salmon was extravagantly tender and succulent, and was baked in an alluring way to bring out the vibrant and intense flavours of the fish with a hint of spiciness.  The mayonnaise further lifted the enticing taste of the dish.  It was an outstanding dish that is highly recommended for everyone who is a fan of salmon. 

(2) San ordered the Grilled Miso Cod Fish Set ($150) and it was another accomplished dish.  The cod fish was wonderfully grilled.  Each piece of fish was adoringly soft and tender, and delicately moist to keep its surface shiny.  San found the dish to be very enjoyable. 

(3) Everyone seemed to like the Marinated Pork in Ginger Sauce ($108 Set Lunch Price) including Chow Chow. The pork had a gorgeously firm and bouncy texture.  The soy-sauce-based marinate was sweet and decadent, but it was hard to find the ginger taste in the dish. 

(4) The 3 Type Sashimi on Rice ($118 Set Lunch Price) was a bowl of joy. The 3 types of sashimi varied based on the availability of the day.  That day we had Salmon, Tuna and Scallop. The raw fish were all very fresh and tasty and the flavours were well balanced.  We just hoped that they could be more generous with the portion of each slice of the sashimi. 

(5) Lastly, the dessert, Sesame Pudding was a real showstopper! It only came with the normal lunch set menu. The medley of sesame mixed with the soft, chewy pudding texture formed a symphony of tastes in the mouth that was utterly the perfect and unforgettable end to our lunch. 

Overall remarks:  Gyotaku presents the Japanese cuisine with confident, fluid grace and these dishes, coupled with a brace of insightful cookery skills lend the restaurant a warmth and comfort ambience, offering a satisfying lunch that would lighten up the timeworn elements of your boring work days in Central. 

Food: ★ ★ ★ ★ ☆
Ambience: ★ ★ ★ ★ ☆
Service: ★ ★ ★ ★ ☆

INFO

魚作 Gyotaku
12/F, 11 Stanley Street, Central 中環士丹利街11號12樓
Telephone: 3902 3813

Dinner @ 老北京 Old Beijing

老北京是一間主打傳統北方菜式的餐廳，雖然地方不大，幸而室內的裝潢充滿了懷舊中國色彩與格調，木製傢俱跟中國字畫讓人感受濃厚的中國氣氛。餐廳的北京填鴨($168）真的十分出色，外皮烤得脆薄而又不太油膩，肉質鴨香鬆軟，難怪要提早幾天預訂。其他菜式如蔥爆牛肉($60）和拔絲香蕉 ($70) 也相當特別，值得一試。可惜服務態度甚差，侍應們很不友善，常對我們說很忙，連替我們拍照也黑著面，令人非常失望。晚餐大概每人＄150 到＄200。

What is it about the crispy, fire-blasted skin of Peking Duck that makes it the most intriguing and addictive thing and keep us wanting more? For those of you who are not familiar with this famous national dish of China, Peking Duck is a type of oven-roasted duck from Beijing, known for its thin and super crispy skin.  Situated inside a nondescript building near Jardine's Bazaar in Causeway Bay, Old Beijing has been a long-standing Hong Kong eatery that serves cheap, authentic Beijing and Northern Chinese cuisine. Craving for some Peking Duck, we decided to go there with San and Sam on a Friday night. 

Old Beijing is the kind of brightly-lit, down-to-earth restaurants that offer the no-frills Chinese cuisine. Although we didn't mind that the place was small and intimate, loud and open, the service was appallingly impolite and unfriendly.  Some of the waitresses snapped at us while pronouncing that they were too busy to take a picture for us.  We would suggest you not to mess with the waitresses as they all seemed to have attitude problems. However, considering that dinner was priced at around $150 to $200 per person, perhaps all should be forgiven. 

(1) The Chinese style 酸辣豆腐湯 Hot and Sour with Tofu Soup ($55/Small) offered a pleasing sensation as a starter to warm up our stomachs. Each spoonful of it was a delightful appetizer, with just the right level of spiciness and sourness. 

(2) Even though there were many delicious dishes at Old Beijing, the signature had to be the 北京烤鴨 Beijing Roast Duck ($168/Half) that C pre-ordered.  The dish did not disappoint at all and it was the highlight of our meal! Each slice comprised of a paper-thin layer of skin with an alluring, tender piece of meat from the underbelly underneath that made the dish pristine! When wrapped within the traditional Mandarin pancake, the green onions and sweet hoisin sauce just elevated the experience to utter pristine. San, visiting from Toronto for Christmas break, noted that the skin was not too oily or too fatty and she thought it was done "just the way she liked it"! 

(3) The 蔥爆牛肉 Braised Beef with Beijing Onion ($120) was tasty.  The onion, chili sauce, and garlic also added exciting flavours to the dish.  We were happy to find that this rendition of a tradition dish was also scrumptious too!

(4) The 韭菜豬肉水餃 Chives Mix Pork Dumplings ($60/Boil) Sam picked was simply irresistible.  The boiled dumpling wrapping was incredibly thin and the pork and vegetable fillings within were soft and gentle-flavoured.  The portion was generous and it proved to be a very hearty and satisfying dish.  Sam, a dumpling fan, also thought that the dumplings had a hint of home-made taste to it which was well done.   

(5) Lastly, our dessert, the 拔絲香蕉 Banana Braised in Sugar Oil ($70) was a beautifully constructed and enticing dish.  We all adored the strands of fried syrup that formed a nest over the fried bananas.  The taste was intense, and it made the overall dessert extra addictive! 

Overall remarks:  While we thoroughly enjoyed our dinner at Old Beijing (as we honestly couldn't remember the last time we had a delicious Peking Duck) and many dishes were more impressive than we had expected, the unattentive service significantly affected our dining experience.  We would seriously recommend the restaurant to work harder on improving the service as it was glaringly the weakest link of the restaurant and no more melt-in-the-mouth Peking Duck skin would be able to draw its customers back! 

Food: ★ ★ ★ ★ ☆
Ambience: ★ ★ ★ ☆ ☆
Service: ★ ★ ☆ ☆ ☆

INFO

老北京 Old Beijing  
5/F, Jardine Center, 50 Jardine's Bazaar, Causeway Bay 銅鑼灣渣甸街50號渣甸中心5樓
Telephone: 2203 4321