On a work trip to Hongkong and seeing so many cute bloggers eating the most adorable dim sum i was determined to give it a go myself.
Yum Cha means to drink tea which is sort of a slang for let’s have dim sum or lunch. This quaintly cute restaurant is on top a hotel in the TST granville road. Perfect for girfriend chatting, first date and maybe a sibling day.
Here is what we ate:
Even the menu is cute and cheerful.
Served in a different version from what i’m used to here it’s served in little cubes with a chilli sauce and fried lotus root. Very pretty to look at and quite delicious.
All in all this is a pricey little establishment but maybe not for Hongkong standards but food is decent and ambiance is quite cute.
Yum Cha TST – 3rd Floor (On top of the hotel) 20 – 22 Granville Road Tsim Tsah Shui
I’m not sure how the history started but we grew up with Mantao (Chinese Steamed Bread) paired with a pork belly dish with pickled vegetables (Khao Yok) This trip to Taiwan I was determined to try some – Many opened in Bangkok and i saw a few in the USA but i felt it seemed uniquely Taiwanese although i have read that it was inspired or brought by immigrants from Fujian Province. For those who haven’t heard a Gua Bao or Bao as it’s popularised from USA is the Bao (Mantao – Steamed Chinese Bread) + Pork belly cooked til soft and in 5 spice powder + sweetened roasted ground peanuts + pickled mustard greens + fresh coriander. In my next article i will explore how to make it on my own but this is what we had in Taiwan.
I think this store had their own take on it which consists of the traditional 5 Spice Pork Belly + A thin Peppery Pork Chop Patty + a slice of Cheese and the traditional flavorings.
I thought it tasted alright but if they could melt the cheese somehow it would have been alot better.
Will try to create a homemade version soon, anyone with recipes please share them 🙂
Working abroad isn’t bad. Working in Tokyo isn’t bad. However when the weekend arrives this is what happens:
You live in CBD district where it’s surrounded by Offices and restaurants and Cafes that ONLY OPEN during Monday to Fridays.
Colleagues spend time with Family. Left all Alone.
It actually is a lonely feeling but after days of eating one pot noodles and what ever is selling at Lawsons or 7 – 11; due to many restaurants do NOT offer English Menus and even have signs not accepting Non Japanese Speakers you find yourself going to the Tourist Spots. Shibuya. Ueno. Shinjuku etc. Japan is actually one of the most polite cultures I encountered and I’m Thai…. Thailand is a different concept – If you don’t speak the language they will guess something until they get it right. I assume in Japan it’s not worth the hassle.
So i found myself getting off in Shibuya mercilessly trying to follow the google map. (which from personal experience and my sense of direction had a part to play) It took me 30 mins to find – apparently google map doesn’t work so well in Japan and especially South Korea.
When you arrive its on the basement floor but theres a sign before you step down on the staircase. Being remarkably early there wasn’t any ques as of yet.
Walking down a flight of stairs you will see a vending machine. This is how you order:
They also have something called the second round noodles. Kan Dama – Which means after you finish your bowl they will refill it with 1 order of noodles – 190 Yen or half bowl of Noodles 130 Yen. Interesting! I assume it’s not to waste any of their thick broth. There are extras such as their special vinegar, half boiled eggs and extra onions for toppings.
After you paid, a waiter will show you to an empty booth.
Walking to your booth there are hangers to hang up your coat as well as tissue paper and toothpick dispensers on the wall.
The food arrived and you can smell the porkiness. Mine was with 1 clove of garlic, extra rich soup, medium dashi and medium noddles. The noodles was on the thin side which i prefer i’m not a fan of too thick ramen noodles. The broth is very fatty. I’m sure there’s alot of pork richness in there as well as lots of pork fat emulsified into the soup and probably marrow. The mouth felt like cream. Light, yet a dense texture. The pepper paste wasn’t too spicy maybe should have ordered 10. I think the best way to go is to eat some of the noodles with the broth, then with the chilli paste and then with the vinegar to cut the richness. The egg was a half cooked egg with a slightly runny yolk, the pork felt a tiny bit dry to me although dunk it in soup and it’s fine. The wood ear mushroom i think helped give that nice texture. The vinegar has a slight body to the acidic taste. Expensive but you need some vinegar to cut through the fat. Quite an interesting experience. Lonely eating but not bad. Honestly i preferred this to Ipudo. However, i had Ippudo in Thailand so maybe it can’t be compared. Do buy their instant ramen home as a souvenir to friends and family. Maybe you can bring a bit of Japan back home.
Arrive early to beat the ques and dont get lost! Allocate about 1500 yen per person or 1000 with plain with no additionals.
You cannot just go to Taiwan and not experience the full on Taiwanese Breakfast Experience. We read through many blogs and wanted to try out what the fuss was about. We chose to go to Young He Soy Milk as there were so many reviews.
How to order? There are 2 lines. The lines on the outside are the to go orders. At the left side of the restaurant are the lines for eat in options. Get your friends to grab a table and you go inside to order.
Now luckily there are menus in english however there are some decoding if you have never eaten this before. So tick on the paper given – We matched numbers on the english menu and when it’s your turn hand over your paper to the chefs/cooks behind the counter. (English Menu Pictures at the end of the blog.)
They will put your food on the trays and calculate the bill according to the food they placed on the trays. They calculate real fast! To the right of the counter there are spoons, sauce bowls etc. Grab that and tissue and start eating.
At each table there are soy sauce, chilli oil, some salty bean paste and vinegar to mix your own sauce as well as salt and pepper. We made a blend of soy, chilli oil and vinegar for our table and we squished about 7 people so you can see there’s not much room for pretty picture taking.
Lets talk about the real reason why i wanted to come here. In thailand we dont have salty soy milk but rather a more sweet version with some toppings like jobs tears, jelly balls, red bean etc. So i was curious about this savory salty soy milk that they call Dou Jiang here.
As you can see at the counter the condiments are dried shrimp, scallions and i believe a bit of saly and sugar and vinegar to “curdle the soy milk”.
The result is a warm soft broken tofu in a savory “whey” soup? Honestly it’s like a soupy tofu soup with Yu Tiao or Crueller or Patongo as we call it in thailand – The long sticks of fried dough although i observed that in Taiwan they make it huge and long whereas In Thailand it’s more smallish in size.
Next order of business is the crispy flat bread wrapped around the Yu Tia (Fried Dough or Crueller) and a omelete with scallions. I think they call Shao Bing. Strangely if you put in some chilli sauce it actually tastes pretty good. The Flatbread is piping hot and crispy and with the chewy crispy Patongo and savory egg it’s kind of like a crispy burrito. The crepey one i think is called Jian Bing. Same Concept except this was more of a soft crepey version. I prefer the crispy one but other people in my crew were divided on this.
The element of surprise was that the most memorable dish which was completely unexpected and i must say hands down the best best most delicious dish was…
Honestly everyone even said it was the best they ever had and sorry better than Din Tai Fung. The wrapper was not too thick and not doughy and lightly chewy. The pork was soft, oozing with juices very well seasoned and all around the best pillows of joy to eat.
The next dishes – Radish / Turnip Cake Lo Pa Ko was fine with the sauce – Now fine was quite good just the Xiao Long Bao just trumped everything. The Sweet Soy milk and unsweetened Soy milk here had a savory creaminess that we don’t really experience with bottled or boxed soy milk.
So allocate about 100 – 150 Taiwan Dollar per person if you eat alot but definitely there’s so much more on the menu even though the english is a bit confusing…
Making the trip to New Orleans for work and a quick stop over to LA just for Top Chef favorite M. Voltaggio’s new Inkwell restaurant proved to be a bit sad and disappointing. Considering the miles flown for food it was a let down. The hype and maybe the expectation was too high. First we reserved way advance and the restaurant was quite empty. Service was friendly but sometimes a bit snobby when we said the food was salty. I don’t like people to tell me how the way the dish is supposed tot taste. Salty is Salty. Period.
Masculine Minimalistic look – Black Leather Sofas, White Walls Clean lines very sleek look.
The drinks we ordered were the blended whisky and sloe gin. Prices were sort of reasonable i mean for the amount you expect to pay at a restaurant and from a Top Chef restaurant no less.
The blended scotch tasted ok not memorable however the sloe gin tasted like a chinese medicine brew with a coffee aftertaste. Like not good. You can smell it and a lingering after taste in your mouth. The menus seemed kind of reasonable for some dishes and pricey for others. Again I ate at Craft many years ago and prices was higher although the food was impeccable. (Skirt steak was still soft 5 hours later)
The waitress suggested 5 dishes to share for the two of us but we went a bit over board as it was a loong way from Thailand. The waitress also said the kitchen will determine the order of the courses according to taste. Sounded smart to me.
All components was yummy. Tomatoes fresh – Lovely Taste – Feta strong and Delicious. Yet the dish had no ooomph to it. It was not something you remember forever.
Of the evening this was one of the dishes that i will remember. Simply well dressed greens – Crispy delicious Pork Ears. And underneath.. A supremely eggy pudding/custard that was so fine, delicate without being too eggy even if it was very egg yolk. Together the combination was marvelous. I admit. Savoury, Creamy, Sharp Vinaigrette, Crispy Pork, crunchy greens, soft smoothness on tongue from pudding. 10 / 10
Cheese was delicious and the puffy Chip was delicious. Stops there. The creamy corn was saltier with every bite and we informed the waiter but he said that was how it is and that it’s not salty. So we left it at that.
The tartare was yummy (but not memorable) we didn’t see any Vietnamese flavours aside from the asian herbs on top. The mayo was the star of the dish – Airy, fluffy cloud of deliciousness. I will remember this mayo forever. 9/10
The interesting part of this was that the fish dishes came after the heartier savoury beef tartare. Even in the menu the meat dishes was listed after the seafood ones.
I thought this dish was rather well executed, i think the delicate tuna meshed well with the celery root. However I didn’t really understand the tofu mustard. Didn’t taste like tofu or mustard.
The balance of fattiness and the crispy celery root was well done. The green powder wasn’t really needed as there was so little of it and can’t taste the flavour but i thought it was quite fun and easy to eat. 9/10
Unfortunately things are going downhill. The octopus was burnt and over cooked. Like a dog’s chew toy. Quite awful sadly. The pasta was way undercooked – Not al dente. You can see the raw pasta in the middle when you bit into it. The flavours seemed alright however i couldn’t get past the rubbery octopus and hard pasta. It was very sad.
I was really looking forward to this dish. I love bellys of every animal. It’s fatty, rich and tender. Strangely it was stringy, chewy and not a great texture of lamb belly. The pine nuts felt like it’s past it’s prime. When nuts aren’t creamy but has that stale taste it’s a bit of a huge let down. The yogurt curds was delicious. Creamy, sourish and thick. That was it. Kind of heart breaking at 30 bucks for delicious yogurt. Curds…..
Sadly it was a memorable evening but i remember more of the bad bits rather than the good. I think it was the expectation and considering i was a huge fan. I would rate the overall experience at 4/10. More of an ink blot than ink.well……
On our way to another restaurant we spotted the Poster of Whale’s Belly. All you can eat weekend brunch chosen from their Brunch menu. The pictures looked very well presented and in dainty portions. We detoured and set for the restaurant. The warm welcome that we received from the staff already signaled the level of service for this restaurant. Warm. Inviting. Sincere. Unpretentious. This was a 10/10 for me already.
Lovely Table Setting
The drinks menu ranged from cocktails, imported mineral waters, juices, beers, virgin cocktails and coffee all ranging from 150 onward. Let me say that the honey lime soda was exceptional and worth it’s price. It was fresh, and well balanced drink – To make it perfect i think is very hard which they executed perfectly.
They have a nice variety of choices that should satisfy everyone – Maybe some more non fish options would be nice but considering it’s called Whale’s Belly maybe the lean was on seafood. We ordered the Tuna, Salmon Tartare and Onsen Egg to Start with a Lobster Bisque and the Truffle Soup to start and nibbled on warm I think Charcoal and Sunflower seed bread with salted butter in a nice swirl pat. I appreciate the spreadable butter still cold but not rock hard. I believe that in fine dining restaurant this should be something that is cared about. 10/10 again.
Our first three starters arrived in succession. The salmon tartare was a pretty sight, i appreciate the generous topping of ikura. Sometimes chefs think garnishes are really a garnish but i think if it’s on something it contribute to the taste at least. If you are going to add an ingredient make sure you can taste it. And yes the saltiness of the eggs counterbalanced the creamy wasabi dressing and the yuzu cut through your tongue plus the firmness of the salmon was very good. I liked the fluffy chip on top for some texture. It was a bit different from most Parmesan chips i had this one was definitely fluffy. It was a great start definitely.
Now on to our Iron Chef winning dish. It really peaked our interest that this dish won – It came in a very pretty looking noodle spiral and the chunks of tuna on top.
I like how the layers work together – The Blue crab was not watery and tasted like fresh gulp of the sea. I admit i think there was a bit too much capellini but it was al dente and felt like those HK abalone noodles in texture. The lumpfish caviar helped with the saltiness and the tuna was fresh and dense with flavor. This time the yuzu is cut with a more intense peppery taste. I like the spice factor with this dish. But less noodles. Let’s say this portion is 2 bites – Perfect for sharing.
Our third course was the warm onsen egg with beurre blanc and crispy bacon pieces. Even though i prefer a more sharper beurre blanc but this dish had a dimension of creaminess although not overpowering until it was too creamy. The crispy bacon bits gave that nice crunch with every bite. Only problem is it wasn’t a 62 degree egg. I think the yolk over cooked somehow. I think the problem with Bangkok is fresh eggs are a bit hard to find. To find a new egg to make that perfectly poached egg with complete whites will holding together if a bit difficult.
I think maybe it waited a bit too long in the sou vide and the yolk set. All in all it’s still a beautiful dish and tasted how eggs should. Creamy, buttery and bacony. 9/10
I’m not a truffle oil fan. Usually it’s artificially flavored you can feel the fakeness of the oil. Mushrooms on the other hand i love. I think it’s the combination of mushrooms used to make a soup sometimes it feels grainy. This was a thick watery puree of well made mushroom pillowy goodness. The milk foam on top lent that pillowy feel. Then you crunch on an almond sliver. This is the best mushroom soup i ever had. Truffle oil… Not so much. But they should rename this the Best Mushroom Soup ever… Period. It didn’t even need the truffle oil.
Lobster bisque is a tricky thing. That delicate creaminess and lobster taste with the booze. There must be a balance. I’m not a fan of those heavy roux based soups. Sometimes the flour is too much and you can taste the uncooked roux or it’s just too thick and not in a good way. This bisque was made well – Balanced Boozy , creamy mouth feel with a sweetness i figure from the carrots. Slightly too sweet for my liking but as mentioned i like boozy bisques. Everyone mopped the bowl clean with the bread. Every foodie has a mean streak. Either they like to complicate menus just to see how the chef will perform or ask for crazy food combos. I do the opposite.
I like to order the most basic thing on the menu and see how well they performed. Thus this is what i ordered to test the chef…. Can you guess?
Spaghetti Aglio – I never understood why it was so appealing until i went to Italy. Before it was an oil bland tasting dish. But Italy was another story. I must say Whale’s Belly impressed me. I would prefer a bit more garlic and a more firmer pasta but they had that nice balance of dried chillies, basil and the dried tomatoes for a bit of a kick. Although i wouldn’t call this traditional it was done well. I dare to say better than 90 percent of the ones i tasted in Bangkok. Good Job. Maybe a smaller portion with the same ingredients would have made this a 10. Let’s throw another curve ball to the chef with another annoying dish made so badly in many restaurants it’s a pity.
I doubt that alot of people know that it’s created in Mexico – Although the owner was Italian American but it’s not a traditional dish per se. A Caesar salad done well is a nother rarity. Usually it’s over dressed, or too little dressing – too sharp tasting – too watery. I think the perfect Caesar salad is right here. Salads need to be done right. Each leaf cleaned dried and coated with just the amount of dressing and served right away. Balance of saltiness – sharpness – creaminess i like a heavier hand of anchovies but this is a perfect salad.
Lovely – Totally Ethereal feel. The crab was light and tasted of the sea and not waterlogged which seems to be a big problem many times we had a crab salad. Very well done. The rocket was fresh – dressed and gave that not overpowering bitterness to compliment the crab. The dressing was a fruity lightness that really went well and made this dish a 10.
Good ratio of Filling
Buttery Buttery Sauce
The raviolis came under a puffy cloud of milk foam. Well i presume it’s milk foam. The buttery taste felt like creamy savory warm milk shake. Fluffy and not dense and heavy. I like that there was a lot of stuffing and the spinach was well seasoned. Sometimes you get a spinach ravioli which is a watery yucky mess.
Finally on to the main course…..
Sea Bass is so plentiful in Thailand it became a boring fish. It’s everywhere. So again, let’s see how the chefs here made it amazing. Firstly Sea Bass is quite a delicate fish – You over cook it and it’s tough. At Whale’s Belly they made the skin so crispy like you can hear it popping between you teeth. Like you were eating a very thin pork belly in HK. Fluffy Ethereal crunch of dry crispiness deliciousness. The meat was not overcooked at all. The thin fillet was a yin yang of crispy and soft flakiness. I see the base creamy sauce here in alot of the dishes with a few tweaks to make the taste not boring so I think it’s not a crime that isn’t unforgiving. This is the best Sea Bass i had in a not Asian Way. it’s a 20/10 dish. I think the next time we come we’d have 10 of this.
Lamb Chops are everybody’s favorite dish. My mom in particular. She wont eat lamb any other way. It’s because stewed lamb has a tendency to become stringy and dry. I stopped making lamb stew at home cause she wont eat it. Period. To my surprise. This lamb shoulder was dense and moist enough not to be dry and stringy. IT was tender and delicate. Then the peppery, sweet rich sauce kicks in to flavour the dish. The black pepper has that bitter spiciness which can stand up to the strong flavour of the lamb. I’m not sure if the Chef learned the insane Potato Puree from Joel Robouchon – It was such a smooth light buttery heaven that just mixes with everything and takes it to another level. Maybe a danger to your heart but it would sure mend a broken one.
The Wagyu Cheek was alright – I think it was the superbness of all the dishes that made this poor Wagyu last. We actually ate in order – Fish, Beef and Lamb as to not overpower our palate. Poor Wagyu – The delicate pickled roll up daikon which cut so sweetly with a balanced sourness through the red wine sauce and the pull apart cheek shed a poor tear when he heard us discussing we like the other two dishes more. It wasn’t his fault poor thing – sometimes getting a 9.5/10 just isn’t enough.
With barely enough room for dessert the 3 of us managed 1 Brownie and 1 Affrogato. I like crusty brownies. I’m not a fan of oily rich brownie mixes that half of what you are eating is vegetable oil. I like dark rich crusty brownies which puts up a fight with the cold ice cream.
With sucha heavy meal i was hoping the espresso will wake me up.
It came in a cute little up with chocolately crumbs on top. The espresso was so rich rich rich. The ice cream did it’s best to soften the blow and you chomp your way through delicious balls of crunchy cookie / chocolately bits. It’s a dessert. Not a drink.
I would say for this price range it was one of the best tasting menus made to order meals i’d ever had. You can spend the same somewhere else and get a crappy pizza and half hearted pasta with rushed service. Are we coming again? Definitely. Will i spread the word around? I promise. Thank You Whale’s Belly for reminding me and Bangkok what 5 star service and a fine dining experience for a reasonable price looks like.
*** Review is entirely from my point of view and we paid for our own food.
Another part of the Young Family Dinner Challenge… Making a version of Inspired Japanese Curry with no Roux Cubes, no artificial flavorings seemed like a very long challenge. I did my research and used the following ingredients for my Japanese Curry.
1 Pound of very very sinewy beef shank
A mix of Veggies – 1 Onion, Baby Potatoes, 3 Carrots, 20 Baby Carrots — Depending on Taste & Haricot Verts Beans quarter of a Pound & 3 Apples for the Sweetness & Sauce Thickness. Half a Pound of Chopped tomatoes – Skin Removed.
Curry Flavor – Tumeric Powder, Cumin Seeds, Mustard Seeds, Paprika, Saffron & Dark Chocolate. I flavored as i went no measurement but roughly 2 heaping table spoons of each except for the saffron – Maybe 5 strands.
First up the beef: – Marintate with Pink Himalayian Salt and Black Kampot Pepper and lightly dust with rice flour.
Sear on High Heat with Rice Bran Oil until browned – Stir in Onions for 10 mins until softened.
Add water and simmer with apples and chopped tomatoes. – Let Simmer for 2 Hours Low Heat stirring gently.
Add all the seasonings and stir to combine. The color should now turn quite dark. Let simmer on the same low heat for another 2 hours – Try smushing the apples into the sauce after the 2 hours. As it’s on low heat the cooking time is much longer. I prefer the oven but this time i wanted to try using the stove which i thought worked perfectly fine.
Enter into the 5th hour. Add Carrots and Potatoes – Always cut potatoes larger ad carrots smaller to ensure similiar cooking times. Taste after almost done – 45 minutes – At this stage i add in brewers yeast for a darker flavor and color. You can leave this step if you prefer and add in some chicken stock if you like. I like my curries sweet and light.
Add in the baby corn and beans – 5 Minutes and close the lid, turn off gas and leave over night.
The Beef sinews becomes like a fatty expensive cut. It melts and breaks in the mouth with a rich fatty mouth feel without the fat. Really nice.