Aberdeen Fish Ball & Noodles Restaurant (香港仔魚蛋粉), Sai Yeung Choi Street South, Mongkok

This was another slice of locality. We have come across various outlets of this noodle shop (G/F, 148 Sai Yeung Choi Street South, Mong Kok, tel : +852 2399 0699) on multiple occasions and have done nothing further than ponder over the menu for a little bit and then moving along. This time round, we decided to get some food.

We've been doing a bit of the fei ngau thing this trip. Here's another bowl of them. This one was just blanched with no seasoning. Not even salt. It came accompanied with their satay sauce which was quite salty. No gripes, nothing to blow the socks off anyone, just regular blanched sliced beef that's thoroughly cooked.

As implied by the name of the restaurant, fish ball noodles are supposed to be their forte. It's also supposed to be Aberdeen styled fish ball noodles. I don't know what that means, but the soup looked like tonkotsu. But it sure didn't taste anything like tonkotsu. It was much lighter than I was led to believe from appearance. 

This was bacon fried rice. The bacon was not very well crisped and didn't impart much smoky flavours. But in spite of it's relatively unexciting appearance, it tasted decent. The rice grains were fairly well coated with eggs and the plate had no excessive residual grease from the stir frying to boot. Sure beat the hell out of many fried rice back home.

The outstanding beverage here was their hot lemon Ribena. Yes, it's definitely something that one can easily make at home, but I liked that they didn't stinge on the Ribena or the lemons which resulted in a very robust fruity hot drink.

More goose-gasm from Yat Lok

Here you go, some better looking roasted awesomeness from Yat Lok that we had in this trip. This time round, it was their goose leg and char siew rice.

Mekiki no Ginji, World Trade Centre, Causeway Bay

This restaurant (P502, World Trade Centre, 280 Gloucester Road, Causeway Bay, Hong Kong, tel :  +852 2895 0885) originated from a chain that started off in Okinawa. Hong Kong is apparently their first branch outside of Japan.

I'm not sure how much a representative of Okinawan cuisine Mekiki no Ginji is, but as with all restaurants of a foreign nature to the locale, it probably just scratches the surface. No more.

The above was cream cheese made in house with tomatoes.

Tamago with mentaiko. This was quite a sizeable portion and the mentaiko was spicy.

Not to mention generous.

I do mean generous.

What this place was known for were their deep fried oysters with uni sauce. This was delicious.

Gyutan was reasonably tasty.

And a safe order of skewered quail eggs wrapped in bacon. Their bacon was dry, not greasy as I had been expecting. I'm guessing that part of the reason could be because these looked more like back bacon rather than streaky ones.

This dish was similar to chazuke. I'm not sure if there was any tea in the kettle, but the dashi was definitely in the broth. It was served with hotaru ika.

Basically, the firefly squids go into the rice and then the dashi broth is poured in. We could see some parts of the squid edges curl from the heat of the broth. The shredded nori is then sprinkled over. It's then mixed and then eaten. The elements of the dish are very basic Japanese components that has resonated well in flavour with many people. Not unexpectedly, this was quite comforting and delicious.

The other carb was their crisp mentaiko onigiri with butter which was pretty good too. What I liked was the soft and piping hot rice beneath the crisp. On top of that butter makes everything taste better. Again, the mentaiko was spicy and generous.

Orion draft is served here. This must be the first time I'm having it.

Beef & Liberty, Wing Fung Street, Wan Chai

Beef & Liberty (2/F, 23 Wing Fung St., Wan Chai, Hong Kong, tel : +852 2811 3009) which started off in Shanghai is part of Hong Kong's forward moment towards better burgers. Their claims to their burgers are the use of hormone-free grass fed Hereford and Angus cattle from Cape Grim in Tasmania. Ground in house. Personally, I preferred the patties that they're doing down in Butchers Club Burgers which featured aged beef which were also little more charred with flavours that struck more of my chords, but this place isn't too bad.

Ginger and vanilla milkshake. I was hoping (against hope) that they'll be doing this with old ginger, but it wasn't the case. I guess it was okay and that the tall glass of it went down much lighter than it had appeared.

Scotch quail eggs weren't much to talk about. Actually, I recommend skipping this.

Their bacon and cheeseburger was pretty decent. Frills free and quite nicely done. The whole burger was constructed to be eaten properly with hands. I could always lament about how it would have been nicer for the bacon to have a little more char for flavour, but honestly, it's a decent burger with a grill toasted sourdough bun.

The regular burger tasted like how it looked. What was nice about here, was the choice of sides. Fries aren't forced into you here as a default if you don't feel like it. In this case, we picked a mandarin orange salad with sun dried tomatoes and candied walnuts which was refreshingly tasty.

The meat's done pink and the grind isn't too fine. Which is one of the attributes that I liked of the patty.

While I may not have sounded very enthusiastic about this place, I'm pretty glad it exists. It's better value in terms of cost to product ratio than most if not all for the same price point back home. Why is that I wonder.

Yue Hing (裕興), Stanley Street, Central

Ahh... an actual sit down breakfast. It is a luxury of time for the majority in this part of the world where one sits and enjoys the first meal (oftenly mentioned as the most important as well!) of the day in leisure. Something that usually does not happen on company time during the working week. Much too often, it is often reserved as privilege for the majority during the weekends, holidays or during vacation. And even so, that's assuming that one has slept in often enough to want to give up the precious morning shut-eye to get up early.

This is Yue Hing (82 Stanley Street), just a few short paces from Wai Kee Congee Shop. And this is breakfast. Of hot milk tea and sandwiches uncommon; down in the bustle of Hong Kong Central.

The thing to order at Yue Hing in the morning, are their sandwiches. The choices that you get for those sandwiches are really just the option of the meats that you want. Luncheon meat (or spam), ham or corned beef. It's all pan fried with eggs and cabbage, slathered with some peanut butter and then placed between wholemeal bread. No fuss, no frills and no pretensions. Each order of those sandwiches comes with a choice of beverage which is usually, tea.

Dumpling Yuan (餃子園), Wellington Street, Central

This slightly dodgy looking shop, which I noticed some years ago along Wellington Street does Chinese styled (Beijing?) dumplings. It also strangely seemed to share the same address as Tsim Chai Kee (98 Wellington Street, Central), but it's actually located just next door to the wanton noodle shop. We dropped by for something light and things turned out to be rather promising in this no frills joint.

This chilled diced tofu and century eggs were as it appeared. Topped with bits of chopped scallions and garlic in a soy based sauce. This stuff is pretty good nibbles for the warm summer evenings while waiting for the rest of the food to arrive.

We had only managed to try their mutton dumplings which were honestly, pretty tasty. The marinated stuffings paired up nicely with the natural flavours of the mutton. The skins of the dumplings were not as thick as had feared, so I guess how they do the wrappers here works for me. The dumplings were served piping hot and juicy.

An innocuous looking plastic cup of hawthorn tea? Or so I had thought. I was almost dismissive of it until I took my first sip. It turned out to be the most powerful hawthorn tea (read thick, read delicious) I've ever had. The flavours were rich and punchy and certainly did more than its part as a palate cleanser for the grease in the food here. A whole load of herbal-ish sour and enough sweet to balance the taste. Note to self, come back again and order chilled hawthorn tea. There's also donkey meat on the menu.