Lung King Heen (龍景軒), Four Seasons Hotel Hong Kong

There were a couple of reasons for visiting Lung King Heen (Podium 4, Four Seasons Hotel Hong Kong, 8 Finance Street, tel : +852 3196 8880). They're the first Cantonese restaurant in the world to receive 3 Michelin Stars. They are as of this year, still the only Cantonese/Chinese restaurant to do so. Bo Innovation does not count. I wanted the experience or a close semblance to the actual experience. That and a couple of people I know have recommended me to give it a go so, here I was.

I get it that this was dim sum and isn't an accurate reflection of how an experience could have been like for say, dinner. Still. 

That's the steamed shrimp and crab meat dumpling with egg white. Not bad, I could identify that it was crustacean meat even though I couldn't tell it was crab or shrimp or even that it had egg.

If there was any point of equilibrium where one could consider as balanced in terms of flavours for siew mai, I suppose these here would qualify. Honestly, we liked them.

I've generally never been a fan of abalone but these whole mini abalone tarts seemed to the one of the pastries that LKH is known for. I guess they weren't too bad. The pastry was especially buttery.

And those are baked bbq pork buns with pine nuts.

Not bad too, but they could have omitted the pine nuts and I wouldn't have known. I thought that the only thing we could taste apart from the char siew were bits of onions?

That's the Lung King Heen Appetizer Combination. That's from left to right; roast goose, suckling pig and barbeque pork with honey. There was a four appetizer combination platter, but the last item was jellyfish so I decided it wasn't worth the money. That barbeque pork was tender, fat laced and the meat grains fell apart easily in the mouth. The favourite of the platter. The rest was unfortunately, quite mundane.

The other item I was recommended was their lobster fried rice with seafood. It's quite nice, very competently fried and what would be impressive for most was that there were actually chunks of lobster that you could identify by taste. Each grain was well coated and there was a medley of textures from the rice the greens and the seafood. Nice, but rather pricey. I wouldn't have minded eating this again if not for the fact that I actually needed to plan for some months in advance to get a table here. 

That's a dessert of bird's nest with double boiled egg white custard. A signature dessert of Lung King Heen. Again, all I could say was nice. But I've had better done bird's nest than most of the rest of the world, so very little outside impresses me.

And a closing of their petit fours of osmanthus flower jelly and Chinese walnut cookies.

I kept my expectations really low and so I left with little disappointment. The service was commendable. It's been a while since I have had any that were at the level that Lung Keen Heen provided. The servers could actually answer questions, were very polite and knew now to manage a discreet distance while paying attention.

Kam Wah Cafe (金華冰廳), Bute Street, Prince Edward

We must have walked past this shop (G/F, 48 Bute Street, tel : +852 2392 6830) a couple of dozen times in the past few years and never thought of walking in until today. Good thing we did. Came across a friendly chap who was kind enough to educate us that we learnt to deviate from the usual 奶茶 to a condense milk fuelled 茶走.

Their bo lo yau (a.k.a. bolo or pineapple buns) are the thing that you should try here. The crispy crust on the top of the bread is thick. It doesn't crumble as much as it cracks and they're definitely one of the better ones I've had. The great thing about having them in the morning is that you get them pretty fresh out of the oven and the turnover for each batch of bakes is high.

One can get a staple of luncheon meat and egg sandwich between steamed bread here too. Nothing extraordinary, but I couldn't find a time in my life when these things don't work for me at breakfast.

Update 19/11/15

So we came back for another breakfast. This is their bolo bun with pan fried ham and eggs. Yes, apparently one can have it in that configuration here. But this doesn't have butter. It would probably have been better if it had butter too.

So there's corned beef and egg sandwiches to be had here too. Again, nothing extraordinary; but it works for a quick brekkie.

Their coconut tart, or was it cake, looked good on the display. Fat, glistening and fresh from the oven. I had imagined that it was a tart filled to the point of spillage with juicy shredded coconut. But there was only just a layer of that shredded coconut on top. The rest of it was just cake. Not bad though.

Lau Sum Kee Noodle (劉森記麵家), Fuk Wing Street, Sham Shui Po

Lau Sum Kee is famous for their noodles tossed with prawn roe (蝦子撈麵). The noodles from what I've read, are made daily and the dough is kneaded traditionally with a bamboo pole. Man made with blood, sweat and tears. That alone warrants a visit right? We came by their other outlet (G/F, 80 Fuk Wing Street, Sham Shui Po, tel : +852 2386 3533) simply because. It was either the original older shop on the adjacent street or this one and I picked this.

We liked this. And I think I liked it mostly because of the texture of the noodles which were hard and chewy and that there was a generous bit of that prawn roe that's tossed into those wiry noodles. That in itself took the centre stage in comparison with the other ingredients that one might have chosen or added. Sure the wontons were decent and braised beef briskets acceptably so, but whom are we kidding? I'm pretty sure the majority didn't come here for those. They came for those noodles crusted with the savoury briny sweetness of the millions of unborn offsprings of shrimps.

One Dim Sum (一點心), Playing Field Road, Prince Edward

We were introduced to this dim sum (Shop 1 & 2, G/F, Kenwood Mansion, 15 Playing Field Road, Prince Edward, tel  : +852 2789 2280) joint by a friend. If not for that friend, we wouldn't have known that this place existed or that it actually has a Michelin Star. That being said, don't walk in expecting anything fancy. The food is solid, properly done and is made to fill bellies - not blow minds. These guys just cover the bases of the usual stuff or what's popular for Cantonese dim sum with no frills and an affordable price to match.

This was called Steamed Chicken with Four Combinations on the menu - essentially bean curd skin blanketed over chicken, fish maw, mushroom and what appeared to be sausage or ham; I'm not sure about the last item. I liked this. 

Siew mai was very competent. The flavours of the individual components of the stuffings stood out and the dumplings were tender. One of the more enjoyable siew mai I've had in recent times.

A competent pan fried radish cake, but I thought that the ones from Imperial Treasure actually outshone this one. Those were creamier.

The one item that we felt didn't quite make the cut was the har gow. We've had better even back home and we definitely weren't judging the standards of the food here based on a Michelin Star. The stuffings on the whole didn't taste as savoury as we would have liked and the shrimps didn't quite pack the crunch.

There was an enjoyable steamed rice with pork ribs and chicken claws. The fatty ribs were pretty tasty, generous in portions and the chicken claw was delicious that we ordered a plate of it after this.

There, One Dim Sum has competently done phoenix talons which were tender and easy to slurp off the bone.

And a ma lai gao to wrap up this post flight late lunch. These cakes (kinda like an eggy chiffon cake) were served piping hot in the bamboo steamers. Jiggly and light they were. We couldn't ask for better.

A sushi lunch from Meii Sushi

I though since this place was call Meii Sushi, why not give their sushi set from their lunch menu a go. The range of seafood was exactly the same as what one would get from their chirashi don. Maguro, sake, hotate, amaebi, akagai and a couple of fishes which I can't tell. Didn't know if there was any difference between the two pieces of tuna which was on the platter. I suppose it was pretty decent, but nothing extraordinary that I'd make my way down just for again. Lunch was certainly a different thing from dinner and they didn't even entertain any upgrades for better nigiri on the set unless we took the omakase option which I didn't feel like spending on today. The thing that hit me about today was that Chef Hong was a little heavy handed with the wasabi. That detracted from the natural flavours of the fishes.

More tasty stuff from Din Tai Fung (鼎泰豐)

This would be a second part to an older post on a couple of my favourites from Din Tai Fung. Not to worry though, there aren't going to be many parts.

The above is their roselle drink (洛神花冰); made with a frozen ball of roselle tea. This was one drink packed with flavours. The first time I had them, I could have sworn that I had subsequently emptied at least two full cups of tea onto the ice to make two full glasses of roselle flavoured iced tea after I had finished the drink. Very nice. Exceptional even when one is parched.

These are dried red dates stuffed with chewy glutinous rice (红枣圆). They're from the small plates/appetizers section of the menu, but could have easily been a dessert as well. For some reasons, I like them.

What I felt was underrated were their steamed vegetable and pork buns (菜肉包). These savoury but light tasting buns were stuffed with a lot more vegetables than pork, but that was what I liked about them.