Miching Omurice Co. (米青蛋包飯公司), D2 Place One, Lai Chi Kok

Lunch at Miching Omurice Co.(Shop 303, 3/F, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Hong Kong). The menu's mostly omurice paired with various protein choices and carbs. There's also wagyu steak.

Pretty impressed with their thick cut ox tongue which was arguably tender. Tongue was beefy tasting. Curry was lightweight and savoury without being overly sweet like Japanese curries tend to be.

This was a serving of their hanging tender (a.k.a. onglet). Steak came with a small hill of fries and underneath those fries, were chopped up romaine tossed in vinegar that was piled on top of mashed potatoes. This plate was loaded.

Special mention goes to the corn soup and that yellow stuff with the ketchup which I had initially mistook for mustard. It's garlic butter and it kicked ass with the steak and the fries.

Pretty nice onglet.

Because of the garlic butter, I kinda overlooked these other condiments that came with the onglet. That paste-y stuff on the right was yuzu kosho.

Our SG60 lunch at Wolfgang's Steakhouse

This happened on National Day......SG60 is a good reason as any to celebrate with a nice lunch at Wolfgang's Steakhouse.

Got ourselves shrimp cocktail again. Big assed and meaty.

The Taste of New York set for lunch included their dry aged sirloin with creamed spinach, mashed potatoes and cheesecake. Meat's not bad. Mashed potatoes were addictive and that creamed spinach was another kind of delicious. Loads of actual spinach flavour in all that butter (or cream?). I liked that their cheesecake was frills free and unloaded with all the extras that many cafes/restaurants tend to include to make up for their inadequacy.

Highlight of the lunch was Wolfgang's beef kut teh. Made for SG60 obviously, this was a rendition of bak kut teh that was made with USDA Prime Black Angus short rib. Only for August they said. Broth was beefy, garlicky and a little herbal. Not a bad remake of the original if I might say so. That 500g short rib was tender, meaty and substantial. The kitchen even offered chilli padi as option with the dark soya sauce. 

Too bad about the coconut ice cream. Did not like it.

Steak Sukadu, Killiney Road

Been wanting to try Steak Sukadu (107 Killiney Road). If you're wondering what is their draw, it's Omi Gyu - one of three of the top wagyu "brand" alongside Kobe and Matsusaka. Also from what I've read, the oldest strain from the Shiga prefecture which dates back over four centuries. Lots of fluff out there regarding how premium it is. The icing on the cake, so to speak, is that Steak Sukadu makes theirs affordable.

Rice, soup and salad can be ordered individually or as a set of all three and they're refillable.

Personally, I don't think one would get much refills of the beef broth which is rich with beefy oils and adequately salted. It adds quite quickly to the surfeit that tends to accumulate from the already rich A5 omi gyu.

We had the hamburg. Tender, has a nice crust but lacks character in terms of texture and flavour. Meat's minced with onions. Not something I'd look forward to again.

The A5 omi gyu steak was tender, rich and delicious. Got ours with sauce on the side. The meat needed nothing else but salt. I don't understand the hot plate concept with this because it did little but burnt the potato wedges. This beef was really good with just rice.

Love their ketchup. Don't know how it's made but it's noice.

Foie gras, ris de veau et steak au poivre at Saveur

S'been quite a while since we were last at Saveur. Prices here are on par with some of the French bistros these days but we've noticed they've also upped their game somewhat.

Pain. Not pain. 😏 Hot and fresh tasting.

Decent foie gras terrine and grapes with enough acid to cut through the richness. Brioche needs more butter methinks - it's okay and not memorable.

Pretty impressed by their sizeable pan seared ris de veau. Sweetbread. Tender and succulent with a bit of creaminess. On top of that, morel mushrooms! Granted those weren't huge or plump or both, but I take what I can get. Just so that no wrong ideas were gotten, they were delicious by the way.

They also have a pretty delicious steak au poivre. We got a textbook medium rare today. 😬 Woohoo! Decent cognac and peppercorn sauce. Wouldn't say that the sauce was memorable but we were happy with the steak and the sautéed green beans as a whole.

Date pudding was so so. Wasn't a bad dessert. Just wished it was much warmer like how they do at PS. Cafe. I'll leave this as something I wouldn't get it again.

Steak, eggs and cakes at Ma Maison Kitchen

Christmas eve dinner. 🎄

This sirloin was from the Christmas special menu at Ma Maison Kitchen. Tamari sauce and pink peppercorn. Fruitiness from the latter was apparent. Not a bad flavour profile for their steak but needed a bit more salt. Meat's ok. I mean...it's Ma Maison, not Wolfgang's or Wooloomooloo. 

Trying their scotch eggs for the first time. The casing around the egg is more minced meat than sausage so it's lighter and less salty compared to the one from Lad & Co.

Chocolate strawberry shortcake - strawberries were sour and the milky chocolate cream was delicious. I like it.

Pasta Brava, Tras Street

This is the current location of Pasta Brava (81 Tras Street, tel +65 6222 0879). The last time we ate at the restaurant, they were at The Scarlet.

First time trying their gamberi. Not bad tasting. There was slice of garlic bread soaking up the sauce underneath the prawns which I kinda liked.

Haven't had their Gorgonzola cheese cream sauced ravioli for ages. Not bad mostly on the account of the blue cheese sauce which appear to be a rarity these days. Was there less Gorgonzola in the sauce today than in the past? I thought so but I will never know.

One of the things we came back for was their tenderloin with chocolate and red wine sauce. The last time we had it was a few years back. It's also no longer called filetto di manzo al vino rosso e cioccolato; just 'beef tenderloin' and 'choco red wine sauce'. Little changes. I'm inclined to believe the composite of the sauce has changed because it tasted more chocolate than red wine today but I cannot be sure.

Shrimps, steak and apple pie at Luke's Oyster Bar & Chop House

It's been a while since we were last here (一, 二, 三, 四, 五, 六, 七, 八, 九). The restaurant has upheld their standards for good quality food.

The prices have gone up to commensurate that preserved standard. We were here for lunch. The lunch menu is for some reasons never available online.

Corn bread which has been good from the first time we've had them.

It started with $39, then $48 and now it's $54. Yes it's jumbo shrimp cocktails which we've of late taken interest in for some reasons. This one at Luke's featured big shrimps which were gently sweet, deveined and meaty. What's impressive was their cocktail sauce which packed a Tabasco styled vinegary heat, some brininess if I hadn't imagined it and that's paired with the traditional tangy sweetness. 👍🏼👍🏼

I have missed this!

Today, I discovered that their accompanying mustard on the side is a house mixture. There's some form of salt in it and maybe other stuff and I like it with their tenderloin au poivre. Just like how I "discovered" their Béarnaise the last time. So now it's between salt flakes, Béarnaise and their house mustard. First world problems much?

Dessert was their Grandma's apple pie. Nice cinnamon infused slices of cooked apple nestled within a fried pastry (yes, tasted fried like our favourite fast food, not baked) topped with maple pecan ice cream and julienned green apple sprinkled with cinnamon sugar. Nice!

Brunching at Wolfgang's Steakhouse

We were here today to check out some of what Wolfgang's Steakhouse has for their lunch menu.

What happens when there's no more rye? 😏 Baguette. That's what. Kinda hard and chewy but they're my vehicle for butter and they're not that bad so I'll leave it as that. I much prefer the rye they previously had.

The jumbo shrimp cocktail wasn't one of those lunch menu stuff I mentioned earlier. 😂 They're from the regular menu. Of recent times, I've been curious about them and since we've just had one from Wooloomooloo not long back, we could compare. Just to get that comparison out of the way, this one was also memorable in its own way. Yes, I enjoyed both. 😬

Shrimp here seemed bigger for one. I had initially mistaken their cocktail sauce, one that's less fancy more traditional than Wooloo's, to be ketchup. I'll be damned if it was. That sauce was tomato-y, vinegary and a lot more lively than I imagined. Less sweet than their Wolfgang's steak sauce which also works with these shrimps. Enjoyed it and while enjoying it, I got reminded about a remark I've heard about these things being out of the remarker's tax bracket. I can relate. 

Thick cut sizzling bacon was as good as it looked. Smokey, meaty and salty just like it was intended to be.

This trio of cuts was from the lunch menu featuring their USDA Prime dry aged Black Angus New Rork striploin, tenderloin and ribeye. <- That's the sequence they were plated and my preference in order of flavour was from right to left. Ribeye's has great flavour and I love the texture of the tenderloin. Striploin's pretty lean-ish. A pretty penny here for a sampler which I was hoping would be in bigger portions.

Finally got to try their loco moco from the lunch menu. I had initially thought that there was too little sauce to go around but it turned out to be an appropriate amount. This plate is comfort food - beef patty, egg and rice with sauce and mushrooms. The idea isn't that different from what Jollibee does. 😂 The patty for this one was a little more fine minced than I imagined and also much lacking in beef fat and its flavour. So while I enjoyed this, it definitely could have been a better thing.

Ahem...not as nice as I remember it for some reasons.

Coffee to end.