Chocci's Bouillinade (fish and potato bake)

I first visited the "most romantic city in the world" when I was 16. We were in Paris for a week after the end of our big family tour of Europe. The tour was run by Trafalgar so we ended up sprinting through 17 european cities in 21 days. My parents loved tours and still do: they are attracted to the fact that you can pay someone to deal with the headache of choosing and booking hotels, researching the best travel routes and mode of transport, the places of interest to visit and where to eat. I think that trip was instrumental in shaping the way I travel now (in the opposite direction): firstly, I would never go on tour so that I can organise all the parts of the trip and secondly I try always to spend as much time as possible in each city. Though I suppose I may rethink it if we ever end up with 4 kids, 2 of whom are going through difficult teenage years at the time.

Back then, I was not impressed by Paris. Grubby, rude locals and expensive was how I would have described this city. My family and I tried our first escargots and I remember squirming them down, thinking, gosh I don't think I ever want to have them again, garlic butter or not.

Since then I have to say my tastebuds and travelling habits have changed. I now eat things that would have made my skin crawl. I like wandering around cities by myself and chatting to locals in my broken French. I like finding little nooks and crannies to eat in, though where time is short, preferably with prior verification that the food is good. Time is precious so are calories!

So in May last year I wandered into a small rustic Parisian bistro by myself. I'd read about the bistro in a local restaurant guide and it sounded lovely. (I now want to kick myself because I didn't keep a copy of the guide and simply cannot remember the name of this place). What I do remember really well is this fish and potato casserole which was so amazing that I've been wondering since then what was in it. So last Saturday I set out to find out, with the help of Le Cordon Bleu cooking, a cookbook and best of all google, I found that the following comes pretty close:

Serves:- 4, Preparation time:- 10 mins, Cooking time:- 30 mins

Ingredients

• 20-30 gm of butter
• 1 large handful of parsley and 1 large handfull dill, chopped thickly
• 3 medium sized potatoes, sliced around 5 mm thick
• 500-600 gm sea bass, cut into thick chunks
• 4-5 cloves of garlic, chopped finely
• two large shallots, chopped finely
• cayenne pepper or cracked black peppercorns (I used a hammer)
• 1/2 cup of pancetta, diced
• salt and pepper
• 2 tablespoons of olive oil
• 1/2 lemon
• 1 cup white wine

Method

1. Melt the butter in a large pan gently

2. Add the garlic and shallots and sauteed until golden brown.

3. Add the parsley, dill, salt, peppers and pancetta and fry for another 1-2 mins.

4. Add a layer of potato, fish, and then finish with potatoes into the pan

5. Just cover with the white wine and cold water and bring to the boil

6. Add the olive oil, when boiling, then cover and simmer for about 20 mins or until the potatoes are just done.

The making of a chocolate ripple cake

Ingredients:

• 1 pack chocolate ripple cookies from Australia
• 1.5 litre of cream, whipped until stiff
• 200 ml of XO
• blueberries & strawberries to decorate

Spread a layer of whipped cream on the plate. Dip one side of the cookie into XO, then whip cream on the other side and stand in layer of whipped cream. Keep adding cookies, try to keep them as tightly packed as everyone likes the cookie, but enough cream so that the cookies can absorb the moisture of the cream and soften overnight.

Keep overnight, decorate with strawberries and blueberries on top before serving.

(Many thanks to Steph for the recipe about 12 years ago)

The 50 best things to eat in the world, and where to eat them ?

Interesting list compiled

http://www.guardian.co.uk/lifeandstyle/2009/sep/13/best-foods-in-the-world

Not sure about the Vietnam and China choices, but a few others look pretty spot on!

Ngor Tseh Private Kitchen

Flower crab in chinese wine & garlic

Last week we checked out a private kitchen run by Auntie Ngor (Ngor Tseh) in a nondescript building in Sheung Wan. Up the stairs and you're into a set of private rooms which are beautifully decorated with Chinese antiques. Extremely modest for someone whose private kitchen is booked out for the rest of Fridays in Sep and some of Oct, Ngor Tseh was stoked to hear that we had stumbled upon her private kitchen through a newspaper review and asked us to forward her the review.

Serving up the special Ngor Tseh's soup

A week ahead, Ngor Tseh rang head to discuss the menu with us, making suggestions based on our palate and how adventurous we were feeling. On hearing that we had pregnant ladies in the group, she decided to leave out the snake and crocodile meat. Instead, we had a full banquet that included crunchy prawn toast, tender smoked duck, tea smoked chicken (that was my favourite), a large tureen of Ngor Tseh's soup which had obviously been simmering for hours before our arrival. The sang choi bau mix was made with dried oysters for a surprisingly good twist, and the flower crabs (blue swimmer crabs) cooked in garlic and fa diu wine was lovely (though not sure why I was the last one still eating it while everyone had moved onto the rice!).

As with all private kitchens you can bring your own wine and drinks with no corkage charged. Minimum of 10 persons per booking, up to a maximum of 14.

Tea leaf roast duck

Lai Wai Ngor (Lai Jong Catering Ltd)
Tel: 9013 0686 or 2543 2202 (Reservations in advance essential)
Email: catherinelai1016@biznetvigator.com
Address: Flat 01, 3/F Des Voeux Building
25 Des Voeux Road West
Hong Kong

Tasty Congee & Noodle Wantun Shop, Hong Kong

"I discovered this place with great congee!" ... A excitedly told me one hot afternoon. "In IFC? I asked" rather bemused ... I didn't know there was a congee shop in IFC. Lovely!

So turns out the Tasty Congee & Noodle Wantun Shop from Hung Hom has a branch now in the IFC. The congee was indeed good, though both times they ran out of the fish fillet with spring onion congee that A wanted. The wantuns (why on earth are they spelt that way?) were indeed tasty, the broth was shrimpy and meaty all at once.

Still doesn't beat my Wong Chi Kei for price, convenience or comfort factor, but definitely on the list for "to be visited" especially as a last stop before boarding the airport express outta Hong Kong.

Tasty Congee & Noodle Wantun Shop
Room 3016-3018
International Finance Centre
(directly above check in counters, 3 floors up)
Tel: +852 2295 0101
Must try: wanton/wantun noodles in soup, congee

Dry wonton noodles.  Messy but the best way to serve it!

My favourite congee place still remains Wong Chi Kei, the Hong Kong out post of a Macanese institution. Old style dark wooden decor, it has a friendly brisk service and great location just next to Tsui Wah near Lan Kwai Fong. Must try: deep fried wontons, crab congee, beef brisket dry noodles. The congees are large, so it's worth sharing with a friend.

Wong Chi Kee
G/F 15B Wellington St. (Central)
+852 2869 1331

 

Nino's Cozinha, Wanchai, Hong Kong

Nino's Cozinha is a tiny Portugese restaurant tucked away on the higher end of Ship street just off Queens rd east (as opposed to the lower end which is between Queens rd east and Johnston road).

What caught my friends' attention was a cute Macanese teenage boy hanging outside the restaurant. After chatting to him, she found out that his Macanese uncle actually runs this restaurant.

The restaurant probably only fits about 20 people, so it really is essential to book. The place was tightly packed when we went. There was a list of interesting tapas and small dishes to try, but being a working day lunch we opted for the set lunch. The crab and leek soup was a milky and surprisingly brothy soup - we were expecting something a little creamier. That said, it was light and fragrant and they were generous with the crab meat.

The main course was a generous serving of oven grilled sole marinated with herbs - I tasted cumin and perhaps parsley. It sat on a bed of cabbage leaves cooked al denta and a lovely hot tomato salsa sauce.

The highlight was really the apple pie dessert, which is probably the best apple pie I have ever tasted. Warm out of the oven, the pastry was light and just the right level of sweetness. No side ice-cream required - its too good on its own.

Shop 3, G/F Greatmany Centre
31 Ship Street
Wanchai Hong Kong
Tel: 2866 1868

Verdict: 3.5 out of 5 stars

Tung Po, North Point, Hong Kong

Steamed lotus leaf rice

"Is this where the locals eat?" asked our Japanese friend, Maki, who was in Hong Kong for a short holiday.

It sure is. Tung Po Restaurant is located on top of a rather wet wet market in North Point where the locals come to gather for good seafood around fraying wooden round tables. The woks are hot, wok hei even better and we just love having the beer out of the bowls old school style.

Must try: blue swimmer crab (fa hai) steamed with egg or Chinese wine & garlic, lotus wrapped rice

It's a no frills kinda decor

Fabulous flower crabs

Don't go to the wrong shop ... though its kinda hard to miss

Fresh seafood on display

The friendly chef

Tung Po Seafood Restaurant

Tel: 2880-9399 (Reservations necessary)

Price: Around 200 HKD per head, depending on what seafood you order.

Address: Java Road Cooked Food Centre (located in the middle of the 2nd floor)
2/F, 99 Java Road, North Point
Hong Kong

Year of eating, everywhere!

Still so much good food to explore in HK after 7 years!

Mission: Not eat at the same eatery in Hong Kong
Time Frame: 7 Aug 2009 to 6 Aug 2010

Exceptions:
1. No choice in the matter (e.g. birthday restaurant picked by friend).
2. Taking friends and family from overseas.
3. Lunch can be repeated each month if a new item on the menu is picked.
4. Can repeat restaurant which makes me ill (2nd chance).

Spuntini, Wanchai, Hong Kong

Our work relocated to new digs in Pacific Place several years ago. Although it was a longer bus ride for me in the morning, I was quite happy to move away from the hustle and bustle of Central and closer to the wide ranging lunch options in Wanchai. My last work place was in Citibank Plaza - and if you've ever been there, you'll know what a big contrast it is. Luckily for me, some close friends have gradually ended up in this end of town for work so there's never a shortage of lunch buddies.

In particular, Star Street is a little oasis, full of gorgeous cafes and restaurants. Spuntini is a new addition to the Star Street family of restaurants, "part deli, part wine bar and part café". Its website sounded promising: "Two-starred Michelin chef Moreno Cedroni is known throughout the world for his simple yet delicious creations, and Spuntini is the first restaurant in Hong Kong to introduce his unique brand of Italian products to greater China."

Unfortunately, Spuntini leans towards being an good example of what I consider one of the biggest shortcomings of Hong Kong dining scene: good food, crap service. Well, perhaps in this case that is a bit harsh, but there were certainly enough WTFs to make us wonder about returning. It all began with the waiter taking our order for lunch.

Firstly, the lunch menu includes a range of set lunch items (soup, plus a main course of pasta, rissotto, roast of the day and tea/coffee) ranging from 90 to 120 HKD. On the back is the a la carte menu which includes a full list of antipastos which you could order separately, or a 2/3/4 item antipasto platter. After we had ordered individual lunch sets, D thought it would be good idea to try some anti-pasta as well. So the conversation goes something like this:

Us: "Hi we'd also like the olives and eggplants as a double item antipasto to share." (We thought the full size portions would probably be too big to share on top of our lunch sets).

Waiter: "Oh sorry we are out of olives today."

Us: "You are? Err ... no olives?" (At an Italian deli, hmm) "Ok that's fine. How about the mozarella with tomatoes to replace the olives, to go with the eggplant instead. Still the same two items share."

Waiter: "Ok." (10 secs later) "Oh sorry actually you can't have the mozarella with tomatoes as part of the 2 item platter, it can be only ordered on its own."

Us: (Errr but isn't it listed on the anti-pasto menu?) "Err ... ok, then how about the grilled peppers."

Waiter: "Ok. Oh wait sorry we are out of grilled peppers today as well."

Us: "Right". So we then went through list and finally managed to find something which (1) was available and (2) was not prohibited from being part of the 2 item antipasto menu.

Then S said, "I'm sure I saw olives in the deli window, what is the waiter on about?".

Sure enough there was a huge bowl of kalamata olives in the window. The waiter replied "No those aren't olives". I replied that they sure look like olives to me. Waiter "Well they aren't the same olives, the ones in the antipasto plate are mixed olives".

Right. All we wanted were olives at an Italian deli so we ordered them anyway. Maybe the difficulty in getting to these olives were a sign because when the platter came, we counted 6 olives, with two small pieces of eggplant ($38). The olives were really too salty.

We were then given a small amuse bouche, which I thought was a lovely touch until I tasted it. It was a badly executed fusion concoction: vietnamese rice paper roll wrap over spaggetti and some vegs. It was all rather bland and chewy.

The soup accompanying the set lunch was a minestrone soup which came served in a jar. Cute, and reminded us of some rustic french restaurants, but a little out of place at Spuntini.

The mains, thank goodness were good. My seafood rissotto was generously proportioned with grilled scallops and prawns and the rissotto rice done just right. D's roast chicken looked pretty decent and S said she had never had a more beefy lasagne before ("I have to dig around to find the pasta!").

The dessert was the highlight of the meal: the tiramisu (one of two desserts available) and it tasted and looked beautiful.

Then came the time to order the set tea/coffee. Camomile tea? That's extra 10 HKD. Latte? Same surcharge. When they say tea/coffee included, they mean only the standard red tea and plain black coffee.

Spuntini
Shop A, G/F, 4-6 St. Francis Street, Wanchai
(852) 2528 1060

Verdict: 2.5 out of 5 stars.

Creamy chicken, avocado and mushroom penne

This is a vey simple dish to make, which is why I made this on a lazy Thursday evening.

Serves 2

You'll need:
2 large pieces chicken breast, sliced
1 large ripe avocado
200 gm mushrooms, sliced thickly
2 large cloves garlic, diced
2 shallots, diced
3 tablespoons olive oil
250 ml cream

1. Heat up a frying pan with 2 tablespoons olive oil on medium heat.


2. Pan fry garlic and shallots until slightly coloured (don't allow them to burn).


3. Turn up the flame to high heat and add the sliced chicken. Pan fry until chicken is slighly golden brown but not completely cooked through.
   


4. Add the sliced mushrooms and drizzle it with 1 tablespoon olive oil.
   


5. Pan fry for another 2-3 mins, then cover with a lid for another 5 mins.
   


6. Add the diced avocado and cream to the mixture. Mix well and then let the cream bubble away for another 2-3 mins.
   


7. Season with salt and pepper.


8. Place about two cups penne pasta into a pot of hot boiling water. Boil for around 8-10 mins or until it is al dente. Drain thoroughly - toss it a bit because penne tends to hold a bit of water inside.


9. Serve penne with a generous portion of sauce.
   

Yum!