HK Mong Kok Kui Ji Kitchen, Chinatown Food Centre

We ate at this cze char stall (#02-217 Chinatown Food Centre, 335 Smith Street) once many years ago and remembered liking the food. Have been wanting to come back again over those years and never happened until now.

One of the dishes we remembered liking from the previous visit to HK Mong Kok Kui Ji Kitchen was their fu rong dan (芙蓉蛋). The omelette looked different today. Used to be more voluminous and had onions. This one didn't and was much flatter. Didn't taste bad though. Those cubes of char siew were still there.

The other dish we recalled liking was their steamed chicken with black fungus. It used to also have golden needle mushroom/enokitake (金针菇) and red dates which sweetened the dish. These ingredients were no longer there so the flavour had changed. Wasn't bad steamed chicken, just not mention worthy anymore like the old rendition they did.

Ordered steamed fish head with fermented black bean sauce and chilli. Awesome. Loved those black beans and chilli on rice. The steamed fish from this stall is as good as any of the competitors in the vicinity.

Zazz Pizza, Short Street

We've been wanting to come down to Zazz Pizza (1A Short Street, tel : +65 8199 9909) for a while and we're glad it finally happened.

It seemed that burrata is the thing that many people were ordering. We got a platter which featured some usual suspects thrown together. I thought their prosciutto di Parma was good.

We only had room for one pizza so we went with their Contadina which was basically a pizza bianca with four cheeses, some red bell peppers and salami. Nice. Liked it. Liked that the red bell peppers were sweet and didn't come on strong. My only gripe was that I couldn't taste the Gorgonzola. But otherwise it was delicious. Zazz has officially gotten itself, in my books, into the same league as people like Cicheti, Trattoria Pizzeria Logic and Luka.

Impressed by their saffron cream fettuccine with prawns and scallops. Sauce was delicious - a crustacean-y prawn flavour infused with garlic and saffron. Seafood was sweet. Enjoyed the bite on the pasta. The plate tasted better than it looked.

Ding Ji Wanton Noodle (鼎记云吞面), Tangs Market

So the wanton mee stall at Tangs Market has a name which I had previously never noticed. Their dry noodle came in a bit of soup. Wasn't what I had expected. Noodles not bad. Wantons were nothing to write home about. In this aspect, this stall was similar to Fei Ye Ye and Guang Li - the other wanton mee stalls with boring wantons but had noodles good enough that kept them in their game. 

Shake Shack, Liat Towers

This is Shake Shack's third outlet (#01-01 Liat Towers, 541 Orchard Road). For an organization that's hyped itself to an international phenomenon, they sure were careless with ground operations. But wait - maybe their success is the reason. I was brusquely referred to the ordering kiosk by someone who appeared to be in charge, left alone at a point which required verification that I couldn't perform and was subsequently advised to make a selection which was not processed the way the kiosk optioned. 

Order took more than 20 minutes. In this COVID-19 crowd climate, that's poor performance for fast food. To their credit, they recovered by correcting the erroneous order created by their system adequately.

Experience aside, didn't think much of their ShackMeister burger. That's a double. Minus sauce because someone told me the sauce would have drowned everything out with the cheese. Someone was right. Couldn't taste much of those supposedly ShackMeister ale marinated shallots. It's not entirely missing, just not there much because the meat and the cheese dominated the flavour. Now I know.

The autumn katsu from Tonkatsu by Ma Maison is back

The autumn special featuring kurobuta with mushrooms on daikon oroshi with truffle oil and shiro dashi is back for the season.

Divine Chicken Pot (好滋味鸡公煲), Food Republic @ Wisma Atria

Noticed this stall (#04-02 Wisma Atria, 435 Orchard Road) the last time we were here at this Food Republic and told ourselves we would give them a try the next time. While the name says chicken, they also do some beef and pork for their hot pot. And dishes on the side too. The thing they are known for and what most people order are their spicy hot pots.

This one's chicken with instant noodles. 小辣. Enough heat to make us sweat a little but not overwhelming so that there's annoying burn on the lips and mutes the flavour of everything else. It's not bad. Enjoyed the savoury gravy which were infused with heat from the chillis. The chunks of chicken meat were tender as well. We'll customize the ingredients the next time.