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

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

Dinner @ 雲陽 Yun Yan

雲陽是在銅鑼灣時代廣場食通天最新開張的餐廳，主打摩登跟傳統四川菜，但跟它以前位於尖沙咀的前身雲陽閣相差很遠。地方明顯地比之前的地點小了很多，服務態度也令人失望，而它如School Food般的裝潢像是要吸引年青的客人，但是環境風格很不統一，失去了以前的華麗 (elegance) 和舒適 (comfort) 感覺，顯得弄巧反拙。它的名菜如水煮牛肉 Poached Beef Slices in Chili Broth ($138)雖然也保持水準，但分量跟賣相也大不如前。 晚餐要大概每人$200到$300。

Yun Yan is a surprisingly dull and tedious reincarnation of its hearty and elegant predecessor, Yunyan Sichuan Restaurant, which was known for its traditional Sichuan dishes (located in Miramar Shopping Centre in Tsim Sha Tsui).   Newly opened at Times Square in Causeway Bay, Yun Yan is described to add on a few hip and modern twists to its Sichuan cuisine.  Being fans of the previous restaurant, we were very excited to be its first customers. 

To our horror, we immediately noticed Yun Yan was nothing like the restaurant we once knew.  Despite the ambience was more stylish and casual, with dim lightings and bar tables, the space was noticeably small and narrow, unlike the spacious room and bright lighting in the former shop.  The decor did not match the cuisine which was meant to offer a soothing space for gatherings.  Yun Yan did not lack ambition in aiming to attract younger and more contemporary customers, but the new shop felt like a downgrade and it failed to render the same ambience of elegance and comfort that won our hearts in the first place. 

 The service was instantly disappointing upon arrival.  The staff was unenthusiastic and impolite.  We booked a table at 8 p.m. but we were told when we arrived that we had to sit at the bar because we didn't specify we wanted a table.  And then we were told to wait for an "unknown" period of time after being treated as one of the fellow "walk-ins". We were finally led to our seats at 8:30 p.m. by an unfriendly waitress. Dinner was priced at around $200 to $300 per head. 

(1) We started with the 魚香茄子酥 Puff Pastries filled with Eggplant in Chili Garlic Sauce ($38/4 pieces).  The dish itself was delicious with a balanced and well-judged taste of eggplant and chili garlic. 

(2) The 蒜泥白肉 Sliced Pork in Spicy Garlic Soya Sauce ($68) did not excite us in its appearance, nor did it wow us in its taste.  The dish was mediocre and the taste was all right but it was nothing near refreshing for the price we were paying. 

(3) The 鐵板雞汁鍋貼 Sizzling Minced Pork Dumplings with Chicken Stock ($38/4 pieces) was nothing more than ordinary dumplings, and there was nothing special about this dish.  Having said that, it was an acceptable dish if you were looking to fill your stomach. 

(4) The highlight of the evening would be the 水煮牛肉 Poached Beef Slices in Chili Broth ($138), which was, we think, its signature dish.  The dish tasted spicy enough, and while we did not doubt the authenticity of its recipe, it was slightly smaller than what we used to have and the beef slices had been harder to find than before.  The price, on the other hand, was more expensive.  

Overall remarks:  Despite its lavish decorations, its attempt to "modernize" its dishes, and its admirable dedication to Sichuan cuisine, Yun Yan became so indistinct that it was tedious to sit through and did not bear any semblance of what made its predecessor so fascinating and memorable and stand out from other restaurants. (We do not need a "School Food-style" Sichuan restaurant!) Thoroughly disappointed by its (failed) transformation and renewal, we are sorry to say that we do not plan to be stepping foot in this restaurant any time soon. 

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

INFO

雲陽 Yun Yan  (website)
Shop 1001B, 10/F, Times Square, 1 Matheson Street, Causeway Bay 銅鑼灣勿地臣街1號時代廣場10樓1001B號舖
Telephone: 2375 0800

Dinner @ 潮江春 ChiuChow Garden

 潮江春在香港可以算得上是老字號，我們小時都去過很多次（當年還在中環交易廣場）。這間歷史悠久的餐廳的中環分店現在位於怡和大廈地庫，以優異的潮州菜馳名，不讓其他新派的潮州餐廳專美。這麼多年沒去過，這次因為D的朋友們從紐約來一起去試，果然沒有令人失望，還是保持水準。雖然菜式都很簡單和傳統，沒有加料變奏，但這樣更能顯出潮州菜的精髓 （Essence) 和滋味（Authenticity)。它的火功鹹菜胡椒豬肚湯（＄118）非常出色，白胡椒的麻辣味很可口，十分適合冬天喝。此外，它的杏片奇味蝦球($148) 和碧綠珠菜川椒雞($98) 都是潮江春的拿手小菜，味道一流可口，值得推介。價錢以中環來說很合理，晚餐大概＄200到＄300一位。

Everyone (including C) seemingly loves Chiu Chow cuisine these days during the winter time.  The endearing and exciting Chiu Chow cuisine in Hong Kong can perhaps be traced to one of the well-known Chiu Chow restaurants-- ChiuChow Garden.  It serves tons of hearty and comfort traditional Chiu Chow food, but it's not done in the innovative, contemporary way, and that's the joy of capturing the essence and authenticity of Chiu Chow dishes.  As D's friends just flew in from New York to visit for a few days, we decided to bring them there for dinner. 

Located at the basement of Jardine House in Central, ChiuChow Garden worked this particular cuisine the old-fashioned Chiu Chow way, and that included the calming and simple decoration, and a brightly lit, casual setting which was perfect for gathering for a large group.  Our only complaint might be that the staff could be more attentive.  Dinner was priced at around $200 to $300 per head which was not expensive compared with the norm for dinner in Central.  

(1) The first course we ordered was 蒜片牛仔粒 Stirred-Fried Diced Beef with Garlic ($68). Thanks to the tenderness and juiciness of the beef together with the accompanying sauce, this dish was bright and refreshing. The fried garlics on the beef were deliciously crunchy and added an interesting flavour to the dish. 

(2) C specifically requested the 火功鹹菜胡椒豬肚湯 Pig's Tripe Soup with Salty Vegetables & Pepper ($118) which delivered a lasting impression, with the perfectly enticing taste of spiciness from the white pepper.  White pepper is apparently good for your stomach, and this traditional soup was therefore perfect in winter as it kept our stomachs warm for a long period of time.  But our dining companion, Dev, noted that it was too salty for his liking. 

(3) The 杏片奇味蝦球 Sautéed Prawns ($148) D's friend Romo ordered was served with almonds and in mayonnaise dressing and it was an epic dish that night.  The dish not only had an attractive appearance but the deliciously creamy mayonnaise dressing certainly boasted a distinctive, utterly alluring taste to the adoring prawns! 

(4) The 碧綠珠菜川椒雞 Sautéed Sliced Chicken & Vegetables in Chiujew Sauce ($98) was another classic that was sheer deliciousness.  The chicken was fantastically grilled with a flavourful aroma.  The spicy Chiujew sauce was an excellent match with the dish.  D's other friend, Tong, was surprised to discover the deep-fried crunchy vegetables were edible, which further elevated the appeal of this dish!

(5) The 潮州家鄉煎蠔烙 Pan-Fried Baby Oysters with Scrambled Egg  ($88) was another one of our favourites that evening.   The fresh oysters made the omelette more gooey and pleasantly moist than we expected. 

(6) Lastly, the famous Chiu Chow style dessert 鴛鴦水晶包 Steamed duo crystal dumplings ($28/4 pieces) arrived.  It was comprised of lotus or red bean in the middle.  Although they were very filling and sweet, they were definitely worth the last inch of our stomach. 



Overall remarks:  Dinner at ChiuChow Garden was a melting-pot of dazzling, shimmering, and classic Chiu Chow dishes.  We all thoroughly enjoyed our dinner at ChiuChow Garden, especially D's friends who were impressed by the delightful and classic Chiu Chow dishes that perhaps you could only find in nowhere but here!  

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

INFO

潮江春 ChiuChow Garden  (website)
UB2, Jardine House, 1 Connaught Place,,Central 中環康樂廣場1號怡和大廈地庫2層
Telephone: 2525 8246

Dinner @ 蘇浙滙 Jardin De Jade

蘇浙滙是一間很有水準的上海菜館，把正宗 (Authentic) 和現代 (Contemporary) 風格的上海菜揉合在一起。在香港想吃到有質素的上海菜，不妨試試蘇浙滙的香港分店。蘇浙滙本身是一間於上海頗有名氣的餐廳，我們每次到上海都會光顧的，想不到它居然在灣仔開了一家分店。雖然菜式有點不同，價錢也挺貴，但大部份都保持水準，最突出是酒醉膏蟹($488)，確實可觀 (Visual) 和可口 (Taste)，尤其不能錯過，其他招牌黑叉燒($88)和糟滑魚片($148)也各有傳統上海蘇浙風味，在香港很少見到，都值得一試。晚餐大概＄300到＄400一位。

It is a nice surprise to find the famous Shanghai-based Jardin de Jade (蘇浙滙) in Hong Kong as it is a restaurant that made a "wow" in the Shanghai dining scene, opening several branches in other cities in China.   It is not hard to understand why because Jardin de Jade combines authentic and contemporary Shanghainese cuisine in one setting and it is the restaurant we went to every time we visited Shanghai! 

Located in Wan Chai, the Hong Kong Jardin de Jade picks up where its other branches have left off--in traditional Chinese fine dining.  The decoration comprises of Chinese elegance and classiness without being overly extravagant.  Although the restaurant was quite small, it felt spacious enough with its limited number of tables, and the dining room was quiet for its diners to indulge in a peaceful and relaxing atmosphere.  Brace yourself, however, for the prices here as they are not exactly budget-friendly, a typical dinner costs around $300 - $400 per head. 

(1) The 招牌黑叉燒 Black Barbecue Pork in Suzhou Style ($88) is one of the dishes that we liked that evening.  The BBQ pork itself was succulent and the taste was deliciously thick and amazingly rich.  

(2) The 酒醉膏蟹 House Special Creamy Crab with Wine ($488) the Magician's Girlfriend ordered impressed us in both its beautiful visual presentation and amazing taste perception. The crab roe, which is often eaten as a delicacy in Chinese cuisine, was plentiful and the meat itself was heartily tender and juicy.  The taste of Chinese wine was well balanced and brought the flavour of the crab to an even fresher level that kept lingering in our mouths.  Even though crabs were not C's favourite, he also felt that it was a stunning dish. 

(3) As a starter, the 黑魚籽煙燻蛋 Smoked Eggs with Black Caviar ($38/2 pieces) was delicate.  It had an attractive running yolk topped with the tasty cavier which proved to be a very good pair with the taste of the smoked eggs. 

(4) We all liked the 蝦籽紅燒獅子頭 Braised Meat Ball with Shrimp Seed in Brown Sauce ($108).  Served hot, the dish itself was very homey and comfortable.  The texture of the meat itself was soft and smooth. 

(5) This 糟滑魚片 Stewed Fish Fillets in Rice Wine Sauce ($148) was another one of our favourites.  The rice wine delightfully elevated the moistness and the lusciousness of the fish and we liked the accompanying beans and black fungus in the dish as well. 

(6) Finally, the must-eat item of the Shanghainese cuisine: the 蘇浙湯包 House Specialty Steamed Juicy Pork Dumplings ($68/6 pieces).  This dish was done perfectly and was very delicious.  But compared to other dishes, this one came to us as no surprise. 

Overall remarks:  Albeit the menu was different from the shops in Shanghai, it did not hinder the presentation or the delivery of its dishes.  Overall we enjoyed our dinner at the Hong Kong Jardin de Jade.  The staff was all very friendly and attentive to our needs.  However, we personally think that it was overpriced given the portion of the dishes (and the prices in Shanghai was a lot cheaper with a lot more food).  But it is definitely worth trying as the quality of these Shanghainese-dishes was close enough to what the stores in Shanghai offer and you can satisfy your Shanghainese cravings just by setting foot in Wan Chai! 

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

INFO

Jardin De Jade 蘇浙滙 (website)
Shop G3-4, G/F, Sun Hung Kai Centre, 30 Harbour Road, Wan Chai 灣仔港灣道30號新鴻基中心地下G3–4舖
Telephone: 3528 0228