Chinese, Food, Hong Kong, Travel

The idea of organic, all natural and healthy dim sum is a rare situation in Hong Kong. Most Chinese restaurants add a lot of oil, salt and MSG to their dim sum and main dishes so it was interesting when I found a healthier option. My friend and I made bookings for 7:15pm at Sohofama and we were told that we had to give up our table at 8:30. Whenever restaurants give me a time limit, I assume that the restaurant would be very busy around meal times.

Turns out, my friend and I were late for 30 minutes and they never kicked us out. The restaurant was busy but there weren’t line ups or packs of people waiting outside the entrance. Eventually, we stayed there till 9:15pm and had a comfortable and delicious dinner before heading out for drinks.

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24 Hour Drunken Prawn

These were amazing. Not only did I love the strong liquor taste, but the prawns were so sweet, fresh and juicy. This was a pretty good starter that could be eaten without any rice or condiments.

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Black Truffle Xiao Long Bao

Their XLBs were incredibly fragrant with the black truffle but it wasn’t too strong for Asian taste buds. I really liked how there was clearly a balance between pork and truffle flavours.

These were served hot with rich soup packed inside with a juicy ball of pork.

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Yeung Chow Fried Rice with Organic Spanish Chorizo

Like most Chinese, my friend and I needed some sort of rice or noodle order to fill us up. We were recommended to try their yeung chow fried rice since it was a popular choice for many diners.

Their rice was only average because I didn’t really think there was much difference to the taste except for the additional spanish chorizo thrown in.

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Traditional Shanghainese Pan Fried Pork Buns

I really loved how everything was served hot and fresh. When it comes to traditional Shanghainese pan fried pork buns, their bao was soft with a crunchy bottom and a mouthwatering interior. The juices squirted out once I bit inside and every bite was extremely flavourful.

Chinese, Food, Hong Kong, Travel

I have not had Peking duck for two years. I missed the sweet Hoisin sauce around the tender and juicy duck meat in a soft wrap. On my first week back in Hong Kong, my mom took me to a Peking duck restaurant at Harbour City in Tsim Sha Tsui. M&C Duck looks really nice in the inside so I was even more surprised when I found out that the restaurant is owned by the Maxim’s Group.

When we got to M&C Duck, there was already a large waiting line. We stood there for an hour before it was our turn and when we finally sat down, the staff quickly attended to us. Since the restaurant was quite spread out, service was attentive depending on where you were sitting. The reason why we had to wait an hour was due to the long preparation time for each Peking duck order. We were told that if we wanted Peking duck, we had to wait 45 minutes, hence the long wait time. A dinner at M&C Duck would probably take more than an hour per table!

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Thin Cut Chicken with Glass Noodles, Cucumber and Chili Sauce

This is my favourite appetiser to order at every Shanghainese restaurant. The flavours are packed and since it’s served cold, it was very refreshing before the mains came along.

There was a lot of chili and garlic flavours that it left me with garlic breath. However, the chili was so fragrant and with the cucumber, it was a mix of hot and fresh at the same time.

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Jellyfish with Pickled Turnip

I know that eating jellyfish sounds weird but it really just tastes like rubber bands with sesame oil and other savoury sauces. The texture and the way it is served is quite refreshing, especially with the crunchy pickled turnip.

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Shredded Chicken with Bok Choy Soup Noodle

This is my favourite Shanghai noodles because it’s so hearty and filling without heavy or spicy flavours.

Their noodle soup had too little chicken and too much bok choy stems but the flavours were still quite plain and very satisfying for something so simple.

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Xiao Long Bao 

When I went to Wang Jia Sha at Festival Walk, their Xiao Long Baos had no soup in there. How could they be XLBs when there’s no soup inside?! Luckily, M&C Duck had an abundance of hot soup inside the XLBs making them very savoury and yummy.

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Peking Duck

The star of the show! This is what everyone orders at M&C Duck so don’t miss out if you go!

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Their wrappers were deliciously soft with flour sprinkled on top. They were also perfectly thick that it wasn’t too chewy or easy to tear apart.

The duck was perfect. A juicy skin with a tender, juicy and meaty interior. The meat was so soft and it was just heavenly when I bit into it. The cucumber helped give the wrap a refreshing taste while the Hoisin sauce gave it a hint of sweetness. This is the best.

Food, Hong Kong, Seafood, Travel

Before I start, this was the most expensive meal I have ever had in Hong Kong for four people. I honestly felt ripped off when I could get better seafood at Lei Yuen Muen. Let’s start.

Holy Crab is a Cajun seafood restaurant located in Lan Kwai Fong, Hong Kong. I don’t know much about Cajun food other than how spicy it could be so I was quite excited. I thought that the restaurant would be pretty full but when we got there, it wasn’t even half full. I had an edgy feeling once I saw how many tables were filled but I sucked it up and got table with my friends.

The staff were very friendly but they kept offering the most expensive options for us. Eventually, we decided to go with the “Pick Your Catch” option to try more seafood. Pick your catch is prepared in a traditional Cajun style where the seafood is boiled with corn, potatoes and andouille in a broth made of bell peppers, onion and celery. The broth was very rich and fragrant which could be a pro and con for seafood. The benefit of the b roth would give the seafood more flavours that many people would prefer. I’m more traditional when it comes to seafood so I didn’t like how the broth basically covered the fresh seafood tastes.

We were led to the other side of the restaurant where they had tanks of fresh seafood for the guests to pick. We didn’t know much about seafood so we asked them if they could help us choose. Extremely wrong idea. They picked the heaviest one from each selection and our bill ended up being ridiculously expensive for a dinner that wasn’t remotely close to the price. Always pick your own seafood or they’ll cheat you.

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Caesar Salad

Their Caesar salad’s dressing was made fresh right in front of us. A large rolling bar cart arrived with a wooden bowl and assorted sauces and oils on the side. The dressing was made with fresh egg yolks with parmesan cheese and anchovies thrown in. I’ll give them a thumbs up for making the dressing from scratch.

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Mussels in White Wine Cream Sauce

This was my least favourite because mussels actually have a lot of fresh juices in the meat but because of the heavy and thick cream sauce, everything was covered by it.

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Black Tiger Prawns in Medium Spicy Rajun Cajun 

Their prawns were incredibly big and full of flavour. Everyone only had one because that was all they gave us.

The medium spicy Rajun Cajun sauce was very spicy but also exploding in flavours. The prawns didn’t really soak in the sauce so I still got to taste some of the freshness.

I thought that the spicy level was already hot enough. The corn and potatoes were spicier than the prawns and none of us even touched the andouille because it was too hot.

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Dungeness Crab in Garlic Herb

The garlic and herb sauce was a bit too bland and the crab didn’t really taste like it had any garlic and herbs or natural flavours in it.

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Maine Lobster in Garlic Herb

The lobster was the only option that had the most flavour. Not only was it incredibly big, but there was so much meat inside! I think it still had it’s natural flavours because there wasn’t enough time for the broth to really seep into meat.

I have never eaten a lobster this big before and I found the meat to be tougher than a 1-2lb lobsters. When I ate the meat in the claw, I could really taste how juicy the meat was.

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Look at the size of this claw. The meat was quite juicy but it’s really different compared to a smaller lobster. Bigger lobsters have tougher meat but I won’t complain that there was more meat.


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