Dinner at Arirang Korean Restaurant

Did you know that Arirang was the first Korean restaurant that opened in Hong Kong in 1964? The last time I ate in Arirang it was still in another location. Arirang moved to Ocean terminal in 1999. That means I haven’t eaten in Arirang in ten years. We decided to eat there for dinner since I was craving for Korean food.

 
We were served the usual Korean cold appetizers.

Naturally, we had to order the barbecue short ribs.

wahng gahibi marinated double size special short ribs HK$220
 
The quality of the beef was excellent. There was a good amount of marbling in the beef to make it tender and juicy when grilled.
 
Since I was your typical boring Filipino, I ordered the dishes which were familiar to me. The names of the food were spelled differently from the Korean restaurants in Manila but I still recognized them by the English description. The seafood pajeon was served in a hot cast iron skillet. As a result the bottom of the pancake was crisp. I liked it very much compared to some restaurants which served it almost soggy.

haemool juhn seafood & vegetables pancake HK$150
 

dolsot bibimbahb vegetables, beef & egg in stone pot HK$110
 
the rice all mixed up
 
Unbelievable but the Korean ginseng chicken soup was much better at Yedang in Manila.

sahmgehtahng ginseng chicken HK$130
 
We were given sikhye, a Korean rice beverage, served as dessert. We didn’t drink it because it was tooooooo sweet.

sikhye
 
Overall the food was good but not overwhelmingly better than the Korean restaurants in Manila. For the price of dinner I could have eaten at Yedang three times more. Only the beef at Arirang was superior to Yedang. Anyway, it was a pleasant change from all the Chinese and French food we had in Hong Kong.
 
 
Arirang Korean Restaurant
Shop G07, Ground Floor,
Ocean Terminal, Harbour City
TST, Hong Kong
telephone: 2956 3288
 
1105 Food Forum,
Times Square
1 Matheson Street,
Causeway Bay
Hong Kong

 

California table grapes at Aubergine restaurant

Everyone likes grapes. It’s always present in the Filipino home specially during the holidays. But have you ever thought of using grapes in cooking?

To promote the versatility of grapes in sweet and savory dishes, the California Table Grapes Culinary Adventure was created. Chefs from Aubergine, Tagaytay Highlands Steakhouse, Sugarhouse, Le Souffle and Chef Laudico’s Bistro Filipino created dishes that incorporated grapes in unique and creative ways.

I was honored to have been invited to try out the set menu created by Chef Stefan of Aubergine. I’ve featured Aubergine twice before, here and here. I loved the food both times I ate there. No wonder Aubergine was recently named the no. 18 restaurant in Asia and no. 2 in the Philippines after Antonio’s in the Miele guide to Asia’s top 20 restaurants. They definitely deserve this recognition. I personally think the food in Aubergine is superior to Caprice (16).

Asia’s Top 20 for 2009/2010
(click to enlarge)

This is the menu of our lunch. We had the full 7 course meal which cost P2,250 (+10% sc). The entire meal was flawlessly executed. Every dish was perfectly cooked and the use of grapes were subtle yet provided just the right amount of sweetness to the dish. The dishes are also available for ala carte. You don’t need to order the whole set menu but I suggest you do. It’s a one is a lifetime experience. This menu is available until December 2009.

Aubergine “grape” menu

We started our meal with a refreshing drink specially created for this menu. The drink is called Dark Knight and is made from fresh grape juice, creme de menthe and grenadine.


dark knight

Next is the amuse-bouche of proscuitto ham wrapped around a grape and topped with a tarragon leaf. The grape was a welcome substitute to the usual melon.


amuse-bouche


the first wine (not included in the set menu)


duck foie gras terrine in blue grape jelly
home-smoked duck breast on walnut-grape salad
mesclun greens tossed in raspberry dressing

The soup was a surprise favorite. I didn’t know what to expect when I read the words “cream of grape soup” in the menu. It was savory, creamy and tangy with a mild kick of sweet grape flavor. The oyster fritter added a crunchy texture to the soup.

cream of grapes and apples w/ oyster fritter
and champagne foam

I’m not much of a seafood lover but this dish blew me away. Each and every piece was cooked to perfection. It was my first time to try celeriac puree and it tasted like mashed potatoes. I wish I had a spoon to sop up all the grape nage.

seafood medley w/ lobster, Norwegian salmon
& scallop on grape-celeriac puree
and grape nage


the scallop and salmon

The grape sherbet was served in a teapot with dry ice inside to stimulate smoke coming out of the spout. I found the sherbet too sweet.

grape sherbet


the second wine (not included in the set menu)

The main course was a choice between Australian quail or Chilean sea bass. I already decided to order the more unusual quail. I was delighted when we were informed that we were going to try a little of both.

The fish and shrimp were delicious. The risotto wasn’t sweet at all despite having grape slivers in it. It all came together wonderfully.


grilled Chilean sea bass topped w/ a grape &
prawn ragout served on grape risotto &
grape beurre rouge

The quail was my favorite dish. It was so tender and flavorful. I loved the addition of pine nuts and porcini mushrooms. The grapes blended seamlessly with the entire dish.

oven roasted Australian quail topped w/
grapes, porcini mushrooms & pine nuts
served w/ truffled grape potato mousseline
vegetable cassoulet, honey glazed grapes
& port wine jus

I didn’t like the crispy brie very much. The bread like coating soaked up all the oil and reminded of the Chinese shrimp toast dish. I just ate the melted brie inside with the grapes. This dish would do well with some sort of grape marmalade on the side.

crispy fried brie cheese praline on
balsamic grapes

My favorite dessert was the grape turon.


flamed grape tartlette, grape spring roll,
grape ice cream

Macarons and pralines from their patisserie were also served with coffee or tea.

Menu from participating restaurants
(available until Dec. 2009)

Chef Laudico’s Bistro Filipino, Le Souffle
Tagaytay Highlands Steakhouse, Sugarhouse

Aubergine
32nd and 5th Building
5th Avenue cor. 32nd Street
Fort Bonifacio 1634 Taguig
telephone: 856-9888

Autistic teen finds a voice by typing on a computer

I know this is a food blog but I wanted to share this video with everyone who got to my site accidentally by searching some restaurant or food product and with all my regular readers. Maybe you know someone with an autistic child and you can share this inspiring video with them.

My cousin who has an autistic son shared this video with me. Her son like all autistic kids has a hard time communicating with others. He often shows signs of intelligence but he doesn’t have a way of telling us what’s in his mind. Maybe Carly’s experience will be the key to unlocking his and so many others silence.

Lunch at Caprice, Four Seasons Hotel

Caprice isn’t one of my “must eat” restaurants in Hong Kong. My previous meal there was very unsatisfactory. Since it’s our host’s favorite restaurant because of the beautiful decor, good service and fabulous view I have no choice but to pray that the food has improved.

private dining room

ferry to Discovery Bay

street level

ferries to Central and Kowloon

They have the best butter among all the place I’ve eaten at.

salted & unsalted butter

focaccia w/ olive oil

Their bread has improved a lot. I loved the sesame roll, olive bread and the baguette. The butter did help out a lot.


Caprice set lunch menu

Everyone had the salmon appetizer. The salmon was very fresh. Lunch was off to a good start.

marinated Scottish salmon, aromatic dill
cream, sour cucumber

These were the main courses we had.

risotto, wild mushrooms,
sweet garden pea emulsion

garoupa fillet, citrus emulsion w/ watermelon
& honeydew melon

braised beef cheek lasagna, celery puree &
seasonal vegetables

I don’t know about the others but my lamb chop was the best lamb I’ve ever eaten. It wasn’t grilled instead it was slow cooked and it was amazingly tender and full flavored. I guess they changed their chef because the food was fantastic. I didn’t hear any complaints from the others either.

Australian lamb rack, green asparagus,
quinoa in nut brown jus

Caprice always had good and creative desserts even when their food wasn’t up to par. But with this meal everything was excellent.

poached pear napoleon, red currant cream
& vanilla ice cream

bourbon vanilla parfait & speculos biscuit
roasted figs in raspberry jus

I had the chocolate dessert as usual. And as expected it was the best dessert among all three. Chocolate is always the safest and best choice. Don’t forget that!

chocolate brownie, salted caramel &
cappuccino ice cream

free petit fours

Caprice
The Four Seasons Hotel
8 Finance Street
Central, Hong Kong, China
telephone: (852) 3196-8888

two courses HK$380
three courses HK$420

Best Sans Rival in Manila

Updated: July 11, 2014 (all prices have been updated too)

I wrote this post in  2009 and never found the need to amend it until now. I’ve tried Delize’s Pistachio Sans Rival before and wasn’t impressed.  A couple of weeks ago my friend brought it to a party and I fell head over heels in sans rival love. 

Continue reading “Best Sans Rival in Manila”

Lunch at Petrus, Island Shangri-la Hong Kong

We had lunch at Petrus, the French restaurant at Island Shangri-la hotel in Hong Kong. I always enjoy eating there. It’s not the best French restaurant in Hong Kong but you can count on consistently good food and service all the time.

The spectacular view of Hong Kong’s magnificent skyline and harbour from our table.

 

unsalted and salted butters

 


assortment of salt from around the world

 


my favorite lavash crisp bread

The set menu came with a glass of wine. This is what I had.


set lunch menu
(click to enlarge)


special autumn menu

 

My set meal started with a generous serving of goose liver confit. It was superb.

goose liver confit in quince jelly

 

The others in our group had the risotto or the soup.

mushroom risotto, chicken jus w/ garlic & parsely

 


chestnut & fennel buillon,
Shanghainese prawn dumpling

I had the lamb chops for my main course. It was tender and juicy and the portion was generous. Unlike the skinny lamb chops I’ve had in Manila.

roast lamb rack, potato gnocchi

 

My friend had the artisanal pasta from Tuscany w/ truffle ham and porcini marmalade. It cost an additional HK$110 to order this. I tried it and I wasn’t blown away. It definitely didn’t taste worth $110 more. Maybe my palette wasn’t that sophisticated.

Tuscany pasta w/ autumn truffle ham &
porcini marmalade

 


roast north atlantic cod, eggplant caviar &
black pudding w/ apple

 

Doesn’t the roast beef look cut the wrong way? I know you’re supposed to cut against the grain of the meat.

roast beef


dessert menu

 


crispy gavottes filled w/ mango, sago jelly

 

As expected I chose the chocolate dessert. As usual it was exquisite. The chocolate was bitter and smooth.

bitter guanaja chocolate papet w/ caramel shard

 


free petit fours


cheese selection

Petrus
Level 56 Island Shangri-la Hotel
Pacific Place
Supreme Court Road
Central, Hong Kong
telephone: (852) 2820 8590

 
Hours:

Breakfast: 7am – 10.am
Lunch: Noon – 3pm
Dinner: 6.30pm – 11pm

two courses HK$368
three courses HK$428
includes a glass of wine and coffee or tea

Chocolate Sticky Donut from Little Mermaid Bakery

There are lots of Japanese bakeries in Hong Kong and I love them all. My favorites are Panash and Little Mermaid Bakery. During my last trip I didn’t buy anything from Panash because of my diet. I tried to avoid Little Memaid too but for the sake of this blog I bought my favorite chocolate sticky donut so I could show you what it is.

From citysuper’s site:
Little Mermaid Bakery has more than 420 outlets in Japan and now several outlets in Hong Kong (IFC, Times Square, New Town Plaza and Harbour City stores). In fact, the very first Little Mermaid Bakery in the city was opened in city’super in IFC in 2003.

Famous for its products freshly baked on the premises, Little Mermaid’s most popular items include the authentic Parisian baguette, Milk Cream Snail, Camembert Cheese Bread and the range of Danish bakery goods such as the fresh fruit Danish pastries, Whole Wheat and Seven Grain breads and crusty Three Grain Rolls.

They have lots of tempting breads in the store but I only buy the chocolate sticky donut. These aren’t the traditional fried doughnuts that we are familiar with. These are really mochi or glutinous rice cakes made with chocolate dough and filled with chocolate ganache and sprinkled with cocoa powder.

 
Each piece costs HK$7. That’s a deal compared to the mochi at Mochi Cream, another Japanese store in Hong Kong, which sell for HK$13-17 each.
You must eat this as soon as you buy it. It’s soft, chewy and extremely chocolatey. Be careful of the ganache that will drip when you take a bite out of the donut. Trust me you’ve never eaten anything as good as this.
Little Mermaid Bakery 

Harbour City Level 3
3 – 27 Canton Road,
Tsim Sha Tsui,
Kowloon

IFC Mall Level 1
1 Harbour View Street
Hong Kong

1 Matheson Street
B1/F, City’s Super Times Square
Causeway Bay

18 Sha Tin Centre Street
City’Super 2nd Flr. New Town Plaza,
Phase 1 Sha Tin

Would you eat this?

Japan’s 646-Calorie-Per-Slice Pizza Hut Double Roll


Another gut buster! What’s in it? Little bacon wrapped sausages that acted as the crust, and mini hamburger patties on top of the mushrooms, soy beans, corn, paprika, garlic chips, green peppers, and pepperoni. It has 3 cheeses – Mozzarella, cheddar and parmesan. It also comes with ketchup and maple syrup for extra flavor.

update:
Pizza Hut in the Philippines just released this pizza and called it Star Pops pizza. Food laws in the Philippines do not require listing of calories in fast food establishments and restaurants. I doubt anyone in Manila knows that each slice of Star Pops they eat has 646 calories and I’m sure loads of fat! I wonder if KFC Philippines will also release the Double Down sandwich?

Pizza Hut’s Star Pops Pizza

KFC’s new “Double Down”

LATimes: The new KFC “Double Down”: two Original Recipe fillets, bacon, Swiss and pepper jack cheese and something called the Colonel’s sauce
They are testing this in Omaha and Providence, RI.