Comfort Food at Chee Kei, Hongkong

IMG_7302

Tsimsha Sui is always one of my favorite spots in HK.  There’s lots of things to see and do, and of course Mong Kok.  There’s cheapo things among the more prestige labels, cheap eats mixed with the affordable and the luxury delicacies.  On our trip we went to Chee Kei which is quite well known franchise in HK with i think a few shops around Hong Kong and Kowloon side.

IMG_7273
Menu with English

IMG_7270

Hot strong tea is served while waiting for your mains to arrive.

IMG_7286

The funny thing is they are famous for crab congee and wontons but I always order plain congee and the pork leg.  Although we ordered the wonton this time.  In Hong Kong the norm here for veggies are boiled and served with a side of oyster sauce.  In Thailand, vegetables are always stir fried with some sort of sauce, the only naked veggies are salads.  And then Thais plop dressing on top.

IMG_7289
Enter a Kailan with oyster sauce.

The wontons came in a steaming piping hot claypot, it was shrimp wontons with pork broth or soup.  Not too salty and quite savory, a good porkiness.  The wonton wrapper was not over cooked like most shops so when they are sitting around for a long time.  This is a firm, chewy lovely consitency.  The Shrimp mixture was a good  mouthful with chunks of shrimp.  Good. It’s a nice professional homey feel to it.  I like mine witha spash of vinegar and chilli paste.

 

IMG_7298

IMG_7294
Nice & Plump!
IMG_7300
Spicy, savory, yummy XO sauce.

For those in the know, XO sauce isn’t sauce with congnac, I’m not sure exactly where the real origins are but every seafood restaurant has their own recipe or like amazing traditonal housewives.  It’s made of according to recipie, the black ham, conpoy or the dried scallops, dried shrimps, oil, chillies and garlic.

IMG_7285
Hot, creamy and comforting!

Hong Kong Congee I think is the reigning King of all rice porridge dishes.  The rice is a silky, creamy thick delicate thick soup.  I can’t replicate the taste, i’m not sure why but it’s just not the same which is why every trip back to HK is a treat.  This time we ordered the fish which has raw slices of fish in our boiling congee, it’s cooked within seconds!

IMG_7287
5 spice poweder blend and turnip pork leg stew

Yummy and not at all oily. Usually the feet part isn’t fatty, if you go up the leg then it gets more fatty and less meaty kind of.  This is stwed until soft but has a firm texture, a soft delicate taste with the turnip.  I like the balance of flavours, sometimes the 5 spice blend is too harsh and it covers up everything else.  I think that is for people who like a dark sauce.

 

IMG_7291
Feast for 3!

For a normal lunch or dinner 200 HK bucks is quite steep, still affordable but a bit pricey since cha cha teng or side stalls are like 30 – 40 bucks a bowl but it’s nice to order from an english menu and eat in a nice surrounding.  So i recommend this for an affordable cheerful eats in HK.

IMG_7279

 

 

Best Place to eat in Torino, Italy!

Around 20 minutes walk from Piazza Castello, on the left at the section is Solferino Cucina. When you see this fountain at the intersection the restaurant is right across of it.  I forgot to take a picture as i was lost and starving when i finally found the place.

a

tabledisplay

It’s a homey & comforting with generous seating, with a simple but elegant setting.  The menu was quite extensive but i ordered their Torino Steak Tartare and the ravioli with butter and sage.  First came the bread basket, hard rolls and the grissini sticks.  Yum.  Nice and crunchy!

bread

The steak tartare is served table side where they mix it right in front of you with Olive oil and salt.  I think they want to showcase their local beef which is why there is hardly any dressing at all, Olive oil and a hint of lemon.  Personally the beef was savory and delicious but it was too bland for my taste.  Although the tableside performance was quite enjoyable!  Eating it with the mustard was yummy with the bread sticks, i think the bread rolls were too hard for me.

tartare

tartares

The portion was so generous i admit that i was already quite full, however the ravioli arrived at the table and it smelt so so so good.  You can smell the delicate touches of sage, Parmesan and the butter.  It was piping hot, meaty, salty, cheesy and oh so delicious.  It was so simple but beautifully done.  The pasta was al dente, giving that delicate bite before you sink into the meaty savoury deliciousness! Look at it up close, it’s really really sooo good.

 

 

ravioili

Of course i couldn’t move but i had to have an espresso afterwards the “Italian Way” and it came with 4 ginormous biscuits!  Delish, delish, delish!!!

coffee

Piazza Solferino 3 – 10121 Torino

Tel:011535851

email : info@ristorantesolferino.com