All posts filed under: Japanese

TokyoLima: Hong Kong’s Answer to Peruvian Cuisine

I have been on the prowl for Peruvian food in Hong Kong ever since I came back from my trip to London and discovered the Peruvian restaurant, Ceviche, where I had my favourite meal over my 9-day trip (see also: 8 of London’s Must-Visit Restaurants for First Timers). So as soon as I read news about TokyoLima – a Peruvian-Japanese or ‘Nikkei’ restaurant – opening up in Hong Kong, high hopes were cultivating. Restaurant Week was the perfect excuse. So I dragged my family along and we were all surprised with how good a deal we ended up with: HK$398 for 5 courses. Most importantly, most of the portions were very sizeable. (This means that the portions in these photos are probably not the same as the a la carte options) Good Vibes For a good dinner night out, good vibes are almost equally as important as good food and drinks. Impressively, Tokyolima delivers on all three fronts. The entrance to Tokyolima is a bit obscure – you have to climb half a flight of stairs next to a carpark entrance and …

Fujiyama 55: Japanese Sea Urchin Tsukemen

Ever since 三田製麵所 Tsukemen Mitaseimenjo and Tetsu opened up in Causeway Bay, I’ve been hooked onto Japanese tsukemen noodles. But what is tsukemen? Unlike the more prevalent type of soup ramen, Japanese tsukemen noodles are much thicker and are not served in a soup broth. Instead, a smaller bowl of thick broth is served on the side, which is usually extremely dense and flavourful. You’re meant to pick up a few strands of the noodles then dip it in the sauce before slurping. Quick lunch in Tsim Sha Tsui East A flavourful broth and al dente noodles are a must for my bowl of tsukemen noodles. But when I was walking around Tsim Sha Tsui East for a quick lunch to kill some time, I came across this quaint-looking Japanese storefront and saw that they sell sea urchin tsukemen. I was instantly sold. Sea urchin? A surprisingly good fit for ramen From the menu photos, I wasn’t sure if sea urchin would be a good match for ramen noodles, or if this was just one of those places trying …

3 New Restaurants in Hong Kong You Need to Try

Most new restaurants can’t claim the heart of the average demanding Hong Kong customer. We love new things, but it’s also gotta be a little unique, something we can’t get elsewhere and of course so deliciously interesting that it makes us go “wow” or “ooo” or “mmm mMM”. Nothing less is adequate. So I was pleasantly surprised to recently come across as many as three new restaurants – Belon, Okra and Vanimal – which I loved and can recommend to you all with conviction. They’re not exactly 10/10s but follow the must order dishes below, and you won’t go wrong. 1. Belon It’s no surprise that Black Sheep Restaurants is behind one of the hottest new restaurants to open up lately. They’ve done a number of successful ventures before that I personally love, with Le Garcon Saigon and Carbone being among my favourites. Belon is a nice little French bistro with a modern fused cuisine, but you’d need to take a closer look at the food on offer for a better idea of what I mean. The …

Kishoku: Omakase Japanese Fine Dining

You can say “omakase” is a type of Japanese fine dining. The concept: diners sit at the bar table with a clear view of the chef preparing your meal, and allow the chef to serve whatever he/she decides. The menu is typically crafted based on what ingredients are in season and fresh on the day. It’s always a luxury because they usually cost at least HK$1000 per person, involves over 10 small dishes (sashimi, sushi, hot dishes) and lots of fresh fish and seafood. All the omakase meals I’ve had to date have been quite different but always impressive. The one at Kishoku was among my favourites though and definitely one I’d recommend. The menu changes all the time but here were some of the dishes I had. Shirako… I’m always opened to trying new food, even if it’s cod sperm. It was apparently prime season for this (January). I remember it tasted really good. It was really fresh and tasted like super fresh fish, but the texture was super soft (in a weird way). …

Tetsu: New Japanese Tsukemen Ramen in Causeway Bay

Straight outta Japan, つけめんTETSU is the latest Tsukemen noodles joint to open doors in Hong Kong (5 November 2015). What is Tsukemen (沾麵)? Tsukemen is a specific type of Japanese ramen noodle where you dip each strand of noodles into a thick flavourful soup/sauce before taking each bite. After finishing your noodles, a separate hot light broth is usually poured into the thick sauce and you can have the mixture as soup. Although I’ve only had a handful of different Tsukemens in Hong Kong, this one at Tetsu is decidedly my favourite! Extremely Al Dente I ordered the standard Tsukemen option, where the noodles are served cold (and dry) while the thick soup on the side is hot. The plain noodles by itself was already pretty outstanding given its perfectly chewy al dente texture. I’d definitely suggest going with the cold (“normal”) option as the “hot” noodles option are served in soup and start getting soggy as it cooks itself while you eat. The soup here is also extremely flavourful. Yet at the same time …