Luxury Crab at Wong Kun Sio Kung Macau!

It does help when you walk along the street and a friendly looking fellow beckons you into a simple looking side street cafe/restaurant with cheap and cheerful looking tables.  How much can it cost?

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Numerous celebs and articles!

You also feel good when you see the clean restaurant and the numerous clippings and celebs plastered on the wall and a sigh of relief when the menu is in english.  Now rewind, we were walking back from ST Pauls to our Royal hotel when we passed this place and decided to have dinner.

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Cheerful Menu Cover

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If i remember correctly they seem to make their own curry blend, their chilli sauce and their handmade egg noodles beaten or dried on bamboo mats like how people used to do it traditionally before.

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Listed in the Michelin Guide

When we got back, we found out the reason for the outrageous pricing is because apparently they were mentioned in the Michelin Guide book so that’s why their pricing went cray cray.

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Track Suit is the owner’s trademark!

The table setting was simple, but yet clean and has everything you need, plastic gloves, crab claw crusher?

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We ordered simple stir fried iceberg lettuce which must be cooked really quickly or else it’s too wilted and looses all crunchiness and will be just wilted lettuce leaves.  This was juicy, crunchy, delicious real skill!

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The pork bone soup was simple, with carrots.  It was porky, savoury with a hint of carrot sweetness.  I didn’t taste any other ingredients, maybe some peanuts but i feel that soup in HK, China & Macau seem to have this depth of flavor that i can’t copy in Bangkok.  No matter what type of bones i use.  I must find out!

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IMG_7864The fried sardines or mackerel was not at all greasy of floury.  It was light, crispy, crunchy, garlicky and if you chew on the chilli pepper it gives it a kick of spicy hot hot hot!

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Star of the show!

This type of curry crab is vastly different from what you get in thailand, their curry sauce is more coconutty, delicate sweetness.  Thailand has a more eggy scrambled egg texture feeling with more spicy oil and let’s say a more rough tasting palate.  This was delicate, creamy a more tender feeling curry crab.  It’s like a ballet vs rock.  Nice to have a balance of both in curry crab once in a while.

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It’s huge!

Note the size of the mud crab, it filled that gigantic bowl.  Now in the menu it just said market price, which is why we didn’t expect all our allowance to be gone into one single dish.  There was another table next to us with 8 people and they ordered one to share which is enough to go around.  We had to force our party of 3 to finish it once we found out the price.  really.  Look at the bill.  We didn’t try to congee or the egg noodles which is supposedly the star of this restaurant however as a splurge come.  Really do not miss this restaurant.  It’s clean, it has english menu, and the people are nice and friendly.  Just dont order this dish if you come less than 5 people or unless you’re rich.  Or you really want to.

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Address:

Wong Kun Sio Kung

G/F, 310A R. do Campo, Avenida de Almeida Ribeiro
Ph: (853) 2837 2248

Japanese Lollipop!

Look at all the fresh colors!
Look at all the fresh colors!

We went to one of the temples in Tokyo, and one of the interesting sweets or I call it a Japanese Lollipop is a multi colored sugar syrup coating a fresh strawberry or plum and placed on a huge ice sheet to harden.  It’s got s sticky chewy texture like a soft caramel or taffy.  Super Sugar Attack!

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Blue Strawberry!

Thai Omelet…. With siracha sauce

Delish and comfort food!
Delish and comfort food!

Traveling during work always makes me homesick on the 4th or 5th day.  At nice hotels they always have egg stations which offer a choice of poached, fried, scrambled or the stuffed omelet.  Now the usual omelet if you’re not from thailand would be in a long wormy shape, nice and yellow and undercooked in the middle with a plethora of stuffings.  In thailand we have our own omelet which is everyones favorite dish, be it at home or in a restaurant this dish is emptied out first.  How to make your own?  You need a hot pan and hot oil, because you want your egg to brown and have crispy spots.  Do not put in too much stuffing because your egg would break andn it would resemble a brown scrambled egg.  Trust me i’ve fallen prey to this one too many times.  I used 3 eggs, half a tomato, 6 minced shrimps and some kale.  Beat it all up together until foamy, you want lots of air inside so it becomes nice and fluffy.  I used a table spoon of soy sauce and a sprinkle of white pepper.  Drop a few drops of egg into the oil, if it bubbles up then the oil if hot enough.  Pour everything in and let it bubble for a 2 minutes, when the bottom is firm enough quickly flip it over and cook until golden brown.  Serve with siracha sauce with congee, or hot rice.  Easy dinner.  Done… PS:  Every kid loves this… really….

So delish and moreish!

Fusion Breakfast Tortilla

So delish and moreish!
Fresh, yummy, simple to make!

Breakfast is always considered important to me, and with the luxury of working rather late i have time in the mornings to cook up something yummy.  This morning rummaging up with some odds and ends, i had a leftover white flour tortilla which i heated on the pan before frying my egg.  Notice how firm the white is, it really is simple, the fresher the egg, the better it holds it’s shape.  I mashed up an avocado with lime, garlic, birds eye chilli and come coriander.  Looking in the fridge i had some leftover parma ham… Serious it sounds so weird.. But it was delish.  The guacamole gave the creamy, limey and chilli hit, combined with the salty of the ham and piping hot egg on top. I didn’t need anymore salt, just a sprinkling of black pepper and off to work i goooo!

Craaaabbbbbb

Fresh piping hot crab.. With dark meat gravy....
Fresh piping hot crab.. With dark meat gravy….

Life’s simple… Freshly steamed crab, dig out all the yummy brown meat, some chicken stock, garlic, carmelised onions, black pepper corns and some salt. Pour everything back in the shell, arrange artfully or in my case not so artfully on a white plate.  Garnish with dill fronds and serve…  Dig in….. YUM!!!