OO Bar :: 請請吧

18 Hanoi Road, Hyatt Regency Hong Kong 3F, Tsim Sha Tsui
Tel: + 852 2311 1234    Fax: + 852 3721 1235
Hours: 5:00 pm to 2:00 am
(Food 'n Drinks only)

Cheese :: Noodles

Had one of these "cheese noodles" the other day for lunch. Not something you want to have everyday, maybe once every 2 months if you have cheese cravings. Then you'll need 2 extra weeks to run that flubber off.

This particular dish is called Lo Mein, which means "Stirred Noodles", where the soup is usually separated on the side. However for this Cheese Lo Mein the soup ain't even served, but instead they pour a bowl worth of melted cheese on top of instant noodles and top whatever you like, beef, chicken, pork and so on.

....Basically it's like spahgetti but with instant noodles...(and very al dente sometimes)

It's popular for all the celebrities that visited in the past and each photo is wall-mounted, including the windows to draw in the flies. It works though, coz the place is packed during lunch hours.

...You can actually make these at home if you get the cheese right...but.....

Check it out anyways if you're interested.

新記芝士麵茶餐廳
灣仔灣仔道l51-163號新世紀廣場地下G11至G14號舖

東京零九 :: Shoku

今回東京で平らげた数々の「食」。多すぎるので纏めてみた。築地はやばかった。

築地編


東京編


築地はやばかったわ～。東京編はモスとか、Ｄｏｕｔｏｒ等等。右上は無視してよい。あと吉祥寺に用事あったのでついでにＳＡＴＯＵの松坂牛メンチカツをもう一度。他にも色々あったが写真撮りそこねっちまった。しゃぶしゃぶもいったぜ。

こんなに食って太るハズなんだが・・なぜか香港帰ってはかってみたら痩せとった！！ありえんがな。ストレスがインテイクをりょうがしたか、体重計が壊れてたのか・・・う～む。不思議だ。

「ショック」

Spaghetti :: Noodles

Spaghoodles

Never thought of this one...

Survival Cooking.05 :: 麻婆豆腐四川風（家庭走辣版）

After deciding the title for this post I started typing the content and hit a dead end on the 2nd sentence....So I backspaced the hell out of there, crossed my arms and just stopped.

WTF is 麻婆豆腐 in english? Directly pronounced from Japanese/Cantonese (like in between) it'll sound like "Ma-bo Doufu". But that doesn't really translate coz we still look like a bunch of pigeons. The chinese characters in english would mean....Numb..biOld Lady Bean Curd.....That sounds like a diss so that prolly ain't right. It was a waste of time trying so I just Wiki-ed the damn characters and got.....

...Mapo Doufu

Ok Mapo Doufu it is. The whole dish basically is Bean-curd with minced beef and spicy pepper sauce. The origin comes from a Pock-marked old lady making a bean-curd dish, so the name ended up being 麻婆豆腐. MA-PO DOU-FU. Anyways you can check her out later if you're interested. So the title for this post is "Mapo Doufu Sichuan Style" (マーボーどうふシセンふう　かていソウラーばん）

A bit long already so I'll make things short. There are many ways to make MAPO DOUFU but things should be kept nice and simple at home so you can ditch the fancy stuff like chili flakes and rice wine. What you do need is garlic, fermented black beans, chili broad bean paste(豆瓣酱), chili oil, spring onions and minced meat(can be pork or beef).↓


Just throw them all in, cook a bit, dust some salt, add few blocks of bean-curd and you're done. Don't need to add any extra water because the pork and bean-curd provides enough moist. Just one thing to note is not to smash the bean-curd too much or it'll turn pasty...which I almost pulled off.

The taste was pretty good. Not as spicy as I preferred. It's gotta be lip-numbing spicy if you label it "Sichuan Style". The people in Sichuan would beat the shit out of me if I served this, so 6 it is.

★★★★★★☆☆☆☆ (6/10)

Epoch :: Coffee Bar & Desserterie

This cafe was buzzing around recently so some Colleagues and I went to see what the fuss was all about. Home to a HK Barista champion introduced last week on radio, sporting illy's, was more than expected. They really do know what they're doing with their illy's the cappuccino was off the hook. I ain't shelling out anymore doe to SB or PC unless I'm desperate. The pastry was pretty good too. The Orange Chocolate Dome (above) was better than expected but not overwhelming. You can taste the orange...a bit, but you can't even call it an accent. The chocolate and coating was really good though, but just doesn't live up to its name.



We had lunch there with a bowl of Risotto and Cream soup, which I forgot to snap because the hunger just took me over. All in all a great place to chill, we almost forgot lunch time was over.

Epoch

モンバー :: Central

日本で今モンハンが熱い中、先週モンバー食ってきた。 Monster Burgerの略ね。今つけたけど。


Been craving for burgers since I set foot in HK but couldn't find any decent ones back then. McD's is the way to go here but luckily HK somehow realized it ain't the only way to go and opened a few more in these few recent years. Now there are countless burger restaurants and I'm on a mission to try them out before the metabolism slows down as the years tick away. Prolly gonna recommend a few in a post later this month but here's one I checked out recently, Monster Burger. There's one in Admiralty and Central. If you want some space to sit around in Admiralty's the way to go. The one in Centrals only got few tables so most people order take outs.

Anyways, the putty on this one is huge. HUGE. And when it's double it won't stack up properly, like in the photo....The putty on top kind of slips off the stack so you'll have a hard time biting in. The taste is alright but the buns are a turn off. There are better choices but I'll compare them in a post later.

Monster Burger (Admiralty)

Survival Cooking.04 :: Pork Curry (No Style)

Didn't realize how long it's been since I left the damn couch.

After watching what Emmerich is doing to us I decided it was time to prepare for the future (again).

Curry and Ramen (noodles) is probably one of the most popular menus in Japan (heck, in the world) so you probably see a section in your local supermarket with a exclusive lane filled with all the instants. It's really handy and the Japanese put extra attention to details (and the fly trap packaging), professional curry out of the box. But this time I went with curry powder, from zilch style.

In Japan yogurt, cocoa, apple and chocolate (yes chocolate), are commonly used for hidden flavors/spices but unfortunately I had none of the above so I just threw in some onions, potatoes and pickled pork. Ofcourse from the previous session, onions first, to pop some smell. Pork, curry powder, water and then potatoes. Cook for about 20 minutes and you're good to go.

What I learnt this time is that the potatoes give the thickness to the curry. Before cutting the potatoes into blocks, cut some chips so they melt, resulting in a more creamy gravy. Maybe common sense but I didn't know how much to put in so it turned out a bit thinner than what I prefer. Pork covered for it though.

★★★★★★★☆☆☆ (7/10)

Survival Cooking.03 :: Tonkatsu (Fried Pork Cutlet)

The overall process is very easy, but it's a bit hard for anyone without patience. I'm one of them so it was pretty hard. I'll tell you why later. It's a easy dish but hey everything starts from the basics.

Basically all you do is cut up some meat (pork loin this time), salt&pepper it, and dip into 1.flour > 2.beaten eggs > and 3.panko (Japanese breadcrumbs) in specific order. Prepare a pot of boiling oil and just dip right in for approx. 2 minutes until it turns gold.

Preparing for the boil is the hard part because you have to mix it into flour > beaten eggs > and panko for each piece which is quite a pain in the ass if you're making a whole lot for many people and if you don't have patience. Then you have to boil a few pieces at a time for 2 minutes each. Yes I know if you like cooking that's all fun blah blah but maybe if the AC was on I would of had more patience. It's just too damn hot and humid in HK. I'll continue my mission though and hopefully I won't be tossed in the bin.

Survival Cooking.02 :: Fried Rice

Been slacking off lately from my survival missions(and I've only learned 1 so far). As I watch TV and continue witnessing the chics dominance over men, I decided it was time to put my foot down again. Since I spilled my intension on these suicide missions here, I'll just go right on with what's cooking.

Fried Rice (炒飯・チャーハン)

One of the basics of the basics Chinese cuisine, fried rice is basically...fried rice with mixed ingredients. So you just dump whatever you feel like eating today in a pack of cold rice and chow. EasyPeasy.

(Surprisingly)Not quite

Mainly everything is done with a wok and hoak ladle. I used the traditional kind without any enhanced coating so the whole "wok" needs to be heated thoroughly before anything happens to prevent the rice and ingredients to stick on the surface. (The woks or fry pans nowadays are mostly coated, but in case you're a caveman like me..)After heating 1 minute each on 4 sides (上下左右) coat the wok with salad oil.



The following goes in this order:
1. spring onions
2. eggs
3. rice
4. pork



Onions go in first fried directly with oil to bring out the smell to max. Then the eggs go in so the onions will be mixed into the scrambled eggs and therefore maintain shape rather than being hung around loose in the dish. Switch the fire off and throw in the rice. Mush the rice a bit and add some seasoning (salt / pepper) before turning the fire back on. The pork goes in last to avoid being overdone. The rest is just stirring everything together until you can't stand the hunger. No I didn't do the flip thingy, to avoid obvious reasons. Maybe some other day.

That's basically it. I learned you can basically throw in anything but the order you stir it in makes quite a difference so the process needs to be considered depending on your ingredients.

The taste?

★★★★★★★☆☆☆(7/10)

Could've added more seasoning. And it wasn't stirred thorough enough. And I didn't do the flip thingy. Next time....

Survival Cooking.01 :: Hamburger Steak

When the word "cook" comes across your mind, I assume MOST people think of a lady in a apron (let's exclude Chefs). Especially domestically (let's exclude the celebrity reality shows). In Japan, I'm pretty sure "lady in a apron" is almost a 90% rate. In Hong Kong, alot of families have full-time domestic helpers, and yes they are Women in a 100% rate (which I honestly disagree with having because the kids are seriously spoiled). Maybe somewhere out of the east as well, before the year 2000.

In a world like this, the year 2000, men have to learn how to cook to survive. Seriously. The Gender Level's been shifting quite a bit recently, if you know what I mean. Women are overpowering Men. I read somewhere in a article that science is at a point where Women can have babies individually. That time can be coming really soon. Which mean Men will be one useless piece of crap one day. No value means a toss to the bin. Hell, in the future there will probably only be one gender. Anyways, men on earth, we need to fight. To give yourself some value, cooking may be one of the many steps.

....So I decided it was time to learn. I mean really cook. Not instants.

So I went with an easy one for my debut. Hamburger Steak. Through this process I learned how to cut onions to shreds! The rest is just pounding meat, mixing some eggs and bread crumbs and putting it to shape.

We'll see what's next.

伊呂波焼肉 :: IROHA

伊呂波焼肉IROHA
★★★★★(5/5)


Went to 焼肉IROHA last week and I have to say it was one of the best 焼肉 I had in a while. It's suppose to be Korean BBQ but they're categorized in Japanese food because of the 和牛(Wagyuu:Japanese Beef) and sashimi. I'm a bit blur on this one but most of the appetizers seems to be Japanese food but there were some Korean dishes as well, like stone rice and kimchi noodles, so, I guess it's basically a Japanese restaurant that does Korean. Or...a Korean BBQ done in Japanese style. I'm not sure what type of restaurant it is but DAMN THE BEEF WAS GOOD. It's a bit pricey, really, but the quality exceeds it all so whichever of you in HK can give it a try on a special occasion. Or if you're feeling rich this month.



more info HERE

東京出張 :: なのにグルメ旅

先月出張で東京に行ったんですがかなり忙しくて遊ぶヒマもなく、満喫できなかったのでせめて食事で楽しんでやろうと思い写真を撮りまくったのでアップします。

・・で打ちながら気づいたんだけど最近日本側の接客が多いせいか、自然に敬語になってる・・・
（「弊社」←読み方を最近知った中国人。知る前なにを使ってのかはさすがに恥ずかしくて言えない。あぁ前のＥメール読んでたら会社で一人で赤面。）

あと・・・東京にいるダチ達！連絡出来なくてすまん！次は必ず時間作って連絡するから。

では。


左■黒牛の黒和牛 :: ★★★★☆ :: かなりおいしい！けどやっぱりボンビーにはちょっと高い
右■無敵家のラーメン :: ★★★★★ :: ボリューム満点でかなりの満足感。お好みに味付けも出来るので楽しめて食べれる。in池袋。


左■すし三昧 :: ★★★★★ :: マグロ三昧。築地市場では群を抜いてうまい！寿司大もおすすめ。
右■アメ横にあったとある店 :: ★★★☆☆ :: 普通


■社長の知り合いのマンションにて :: ★★★★★ :: 知り合いが全部作ってくれました！山葵と巨峰ブドウ以外。全部うまかったですごちそうさまでした。山葵は一本まるごとスーパーで買ってスリオロシスペシャル！やっぱ違う！香港の粘土みたいな山葵はもう食えねえ！
また来ます。

っというわけで一部紹介しました。これなかったら正直やっていけなかったやっさぁｗ
ごちそうさまでした。

板長寿司 :: W-T-F?

板長寿司
★☆☆☆☆ (1/5)



Everything tastes like shit, worse, I was a lot happier eating the ones from the supermarket and it cost half as much with twice more to eat. WTF?

The sushi's are served in plates shaped like eggplants. WTFF?

I see a flock of sheep lining up for this shit every week I shit you not.

Simply Life :: １時間半堪能

The Brunch is great.
Daily Soup + Today's Fresh Baked Bread + Main (choice from a list) + Apple Iced Tea.


Additional dessert and coffee. Coffee was out of this world.
結局１時間半とまったり。ちょっと欧米モード。


We found a place to chill with magazines (don't know why, it was just there)and landed on a page with instructions to make an Origami Rabbit. Mines better.