RSS

Tag Archives: HK

Condiments

Today for lunch the Mrs. and I went out for Japanese noodles.  She’s a big fan of ramen so while we were wondering aimlessly with empty stomachs and I saw the restaurant I knew it was supposed to be.  Well, at least once we got inside…and I saw the menu…because let’s be honest, I didn’t even push the floor on the elevator, it just happened to stop there.

 

ANYWAY!!!  This place had some pretty good noodles.  Of course I didn’t get a card so I have no idea what it was called but they were tasty.  The point of this story however would be my fascination with the condiments that they provided.  They had some of the typical things, chilis, soy sauce, and garlic…but this was no standard overly roasted/fried garlic crumbs stuff.  This was grade A raw garlic with a press so you could add super fresh garlic to you noodles at your will.

Image

Perhaps even more impressive than the garlic press, was the sesame seed dispenser.  They had toasted sesame seeds in this container.  And you could hold it over your bowl, and spin the wheel thingy…aaaaaaannnnd PRESTO!!!Image

A twist on the magical wheel would send cracked pepper sized toasted sesame seed powder clouds floating onto your ramen. Not only was it super cool but it actually added a great depth to the broth.

Somebody please find one of these things and send it to me asap! I’ll be adding it to everything!

What’s your favorite condiment?

Advertisements
 
Leave a comment

Posted by on January 15, 2013 in food, Photography, Uncategorized

 

Tags: , , , , , , , ,

Linguini Fini

image

image

image

image

image

Yesterday I took Angie to Linguini Fini to find out what all the fuss is about.  Unfortunately we had just finished doing a ton of baby shopping so we had to head back home before getting there, putting us in the middle of lunch hour traffic. With that being said, the wait wasn’t terrible with a table being ready for us in thirty minutes.

Once seated service was quick for the most part. Something I don’t understand about eating in Hong Kong is how long it takes for the initial beverage order to hit the table.  We had bread (which is served in an anchovy can and I thought that was quite cleaver) and our 8 hour tripe (so good!) on the table before a bottle of water could make its way to us.  Normaly this would be fine, but not while it’s a million degrees outside!

Aside from the temporary drought, service was impeccible.   We both had set lunches with linguini, mine a dried shrimp linguini with spicy tomato sauce and Angie’s was plain linguini with basically a cooked caprese salad mixed in.  Angie’s was a perfect blend of texture & flavors. The first bite of mine was to die for.  Unfortunately I think they actually might have wanted me dead as every bite I took the fire in my mouth doubled in potency until all my taste buds could decipher was the tomato flavor, the dried shrimp having been lost to the flames.  I’m obviously exaggerating to make my story more entertaining, but it was a bit overly spicy.

Salads were good as well. Angie had the ceasar and I the roasted red pepper with mixed greens.  My favorite part about the salads is that they use mostly local veggies.  In fact they use a lot of local goods.  Check out their site for more information.

The 8 hour tripe deserves a paragraph of it’s own as it was the best I’ve had in years.  Tender slices of beef and pork stomachs in a smooth tomato sauce.  Only thing I want different from this dish is more!  I’ll have to find an excuse to order a second plate next time.

Overall I really enjoyed our lunch at Linguini Fini.  They’ve a great vibe going on over there, just check out the chef pants if you don’t believe me!

 
 

Tags: , , , , , , , , , , , ,

Mexican Food in HK

I know what you’re thinking…there are maybe two or three restaurants and they are all terrible…well my friends, the times have changed.  I will start off by saying that although I haven’t had Mexican food in about 3 months, I wasn’t having such large with-drawls for my opinions to be altered just because of a craving.  With that said….

If you’re looking for Mexican food in Hong Kong (Central in particular) then you have to go to Tequila located at 11 Old Bailey Street.  It just happens to be the next restaurant up from another amazing restaurant, The Flying Pan (or as my friends and I call it: The Pan), but that one will have to wait for another posting.

There are two sure fire ways to test a Mexican restaurant for quality without ever having to order an appetizer.  First, the Margarita.  Now if this is anything close to a decent place they will have a margarita list (much like a wine list only more dangerous) but for the test you have to order either the house margarita or for a level playing field, the gold margarita.  I always get mine on the rocks with salt and this , while not PERFECT, was a delicious balance of sweet and tangy orange, lime, and lemon along with a slight taste of the tequila.

The second test is the chips.  EVERY Mexican restaurant should serve tortilla chips with salsa no matter what you’ve ordered.  These chips were hot, crispy, and lightly seasoned to perfection and the chipotle salsa that came with it was amazing.  If your Mexican restaurant of choice fails in both of these categories, run.  Do not walk out, run for the hills and never come back.  The meal you are about to embark upon is going to be a bland, poorly prepared pile of spicy crap on a lukewarm plate.  If only one of the categories flop its up to your discretion…if you stick around for the meal you may be pleasantly surprised by a wonderful experience…or another failure, at that point its all what you make of it.

Back to Tequila…the restaurant….

I started off with a gold margarita (explained above) and shared a plate of fried jalapenos with my dad.  YUM!  Sorry there is no picture but they didn’t last that long.  Fried to a delicious golden brown, LOADED with gooey/melty cheese, and packed with just enough heat to make you flush.  AMAZING!

I then moved on to a chicken chimichanga…Chicken ChimichangaAh…words can’t describe the joy I was filled with (after the burning sensation went away) from my first bite.  *WARNING* A chimichanga is deep fried and all that steam pouring out once you cut into it is probably a good indication that it is REALLY hot inside.  Once I could taste again this was scrumptious.  The beans weren’t overcooked at all, the rice was well seasoned and dry but not so much that it turned crispy five minutes after you get your plate.

And for dessert…

Apple Chimichanga

Apple Chimichanga

I must have needed some fat in my diet because I went with the Apple chimichanga.  This was tasty, but I’m not a huge fan of raisins mixed with anything moist because they suck up some of the juices and become these slightly shriveled, dry but oddly moist grape things that just don’t belong in my mouth.  Other than that the flavor was great and anything served with vanilla ice cream makes me happy.

Well there ya have it.  Mexican Food in HK can be done and is being done well at Tequila.

Finding your favorites…another reason to Live to Eat.

 

Tags: , , , , , , , , ,

 
%d bloggers like this: