Tuna and BBQ pork buns (+ sausage, spam & egg, raisin, raisin + oatmeal, dry fruits) 吞拿魚 + 叉燒包 (+腸仔, 餐肉蛋, 提子, 提子+燕麥, 乾果包)

May 29, 2019

6 June, 2019 Update: Tweaked and recipe and making process still a bit more. Now the Tuna and the spam & egg buns are super soft. 1) Double proof. 1st proof, 1hr 15 mins. Then 2nd proof (45 minutes) after the buns are shaped. Will probably tune the recipe and process a bit some more before if the buns will come out soft consistently.

2 June, 2019 Update: Yeah, I just made another (my third) batch of buns. Look and taster are pretty good. Still some room for improvements obviously. #ExperimentalBaking #實驗焗包 Five types of buns: sausage, spam & egg, raisin, raisin + oatmeal, dry fruits 一種麵包, 五種味道: 腸仔, 餐肉蛋, 提子, 提子+燕麥, 乾果

pix 01 - #ThoughtExperimentalBaking #假想實驗焗包

#ThoughtExperimentalBaking #假想實驗焗包 Originally only three types of buns: sausage, spam & egg, raisin 一種麵包, (原本) 三種味道: 腸仔, 餐肉蛋, 提子

Pix 02 - Five types of buns: sausage, spam & egg, raisin, raisin + oatmeal, dry fruits 一種麵包, 五種味道: 腸仔, 餐肉蛋, 提子, 提子+燕麥, 乾果

#ExperimentalBaking #實驗焗包 Five types of buns: sausage, spam & egg, raisin, raisin + oatmeal, dry fruits 一種麵包, 五種味道: 腸仔, 餐肉蛋, 提子, 提子+燕麥, 乾果

========

20190528 Tuna and BBQ pork buns

20190528 Tuna (Left) and BBQ pork (Right) buns

Here is my second attempt of making Tuna and BBQ pork buns 吞拿魚 + 叉燒包! I like the texture of my second batch much better than the first batch of Tuna buns I made. Both Tuna and BBQ pork buns 吞拿魚 + 叉燒包 tasted OK. Still some room for improvement when I make them again. I think I was a bit too greedy and put too much filling so I might cut that down.

And I might double proof my bread. May be cutting the first proof time from 60 minutes to 30-45m, and then add a second proof after I insert the fillings and shape the buns. Giving the buns time to rise again a little. Will see.


兩周一聚:「咖啡或茶」

November 21, 2017

20171121 「兩周一聚」非死不可版之【五湖四海】
第二期話題:「咖啡或茶」

20171121 coffee or tea

When asked if I want “coffee or tea” in a Hong Kong style cafes, I will almost always ask for a cup of 鴛鴦 (“coffee *with* tea” Yuenyeung), yes, both milk tea and coffee mixed together! Strangely, I never have the desire to make my own cup of 鴛鴦 at home.

We save coffee for our Saturday breakfasts. Grinding the beans each Saturday morning for our electric drip coffeemaker. And since we can’t really taste much of the difference between the more expensive Kauai Coffee and the ones from Costco, we go for the basic ones.

On weekdays, I will make my better half a cup of Twinings tea. Yes, we are more picky at teas. Since one time I accidentally almost ran out of English Breakfast, I mixed the remaining little bit of English Breakfast with Lady Grey Tea and it tasted nice. Since then, I learned that technically all teas are blends of tea leaves anyway so I started blending English Breakfast & Lady Grey to make our own blend.

My own preference is actually herbal tea or warm water. I love my Revolution tea, especially Golden Chamomile. It might have been love at first sight when I saw the brand name “(R)evolution tea” and then I was convinced by its innovative design for its tea bag plus the taste of the tea is very nice.

I love chatting with friends over a cup of tea on wide range of topics from food to world issues.


「我城的地道菜」

November 14, 2017

亞省係加拿大出產牛肉嘅省份, 不過我就覺得啲牛肉其實唔係超好味 (唔夠肥??), 亦都幾貴 . 好彩近年搵到一間附近新開嘅韓國超市, 啲韓式薄切牛肉片, 肉質帶一啲肥, 又唔係太貴, 咁就對亞省啲牛肉有番啲好感. 當然 better half 煎嘅牛扒, 從來都係一流好味! ;)

話說幾個月前, better half同我比自己踢咗入會做卡城動物園嘅會員, 一個超值年費價錢(包泊車), 可以睇企鵝, 睇蝴蝶, 睇紅熊貓, …, 同埋等睇2018來嘅真熊貓, 其實係一個好好嘅發現. 仲可以順便”免費”做gym(行行企企3,4,5個鐘頭, 其實都幾係嘢, 同做gym差唔多)!

啱啱呢個星期六行完動物gym之後, 就收到好消息話 Michelle 又張「兩周一聚」復活啦! 版名重”江湖味濃郁”到叫【五湖四海】,又”非死不可版”! 好嘢, 好玩!

其實我都唔知道咩嘢叫做「地道菜」? 不過當時我同better half (同其他十幾廿個卡城嘅foodies) 坐坐企企係冰天雪地嘅街邊, 預咗等一個鐘頭去食日本拉麵, 咁我諗呢一 碗日本拉麵都當係「地道菜」啦!

附筆: 麺屋(Shiki menya)老闆/大廚 Koki 每日限賣150碗麵, 保持質量, 對食物都有堅持, 都幾令人高興! ;)
附附筆: 加多一張相同一句: “Happiness is a simple breakfast with my better half.” ;)


Lets roast a duck Kempton Style – from beginning to end

January 20, 2013

Lets Roast a duck - Kempton Style

Lets roast a duck Kempton Style – from Beginning to End is a sequence of four videos showing how I made a simple & easy to make roast duck!

If I can make it, that means you can make it too!

– Lets roast a duck Kempton Style – initial prep – Part 1/4

Lets roast a duck Kempton Style – Flipping the duck – Part 2/4

Lets roast a duck Kempton Style – Done! – Part 3/4

Lets roast a duck Kempton Style – Cutting it up – Part 4/4


Tequila Sunrise – a cool step-by-step (龍舌蘭日出 秘笈)

November 29, 2012

A Classy Man's Tequila Sunrise - pix 4

I just watched a nice video showing me how to make the above cool looking Tequila Sunrise! The video by Andy is in Cantonese and comes with clear English subtitles. You should be able understand everything and make the drink yourself. Have a watch of  A Classy Man’s Tequila Sunrise (龍舌蘭日出) video! Thanks Andy for making the great video. (note: The instructional part starts at time code ~3:16 if you want to start learning how make it right away! :)

Subscribe to Andy’s A Classy Man’s YouTube channel for more videos. Like his Facebook and follow his Instagram. Fans of the first video have already asked Andy to make a dessert video! Finally, if you have made your own Tequila Sunrise (龍舌蘭日出), please post a picture to let us share your fun!

A Classy Man's Tequila Sunrise - pix 1

A Classy Man's Tequila Sunrise - pix 2

A Classy Man's Tequila Sunrise - pix 3


Comfort Food

December 21, 2011

How do you translate Comfort Food? This is a worthy challenge. An article from 蔡瀾 for the record.

P.S. Over the years, I think I tend to believe there are some special words that we can’t find perfect translation. I remember “「撒嬌」有沒有英譯 ?” was a great challenge and interesting read.

Comfort Food – (蔡瀾)- 2011年12月22日

“Comfort Food我翻成「滿足餐」,自己對這個譯名一點也不滿足,在此欄中徵求更好的,有了諸多的反應。
蘋果的同事畢明也來湊熱鬧,她說:「其實我也曾為此譯名苦惱。結果,最後決定以『窩心食物』稱之。」
為我編書的「天地圖書」陳婉君建議:「一、飽足。二、志在飽足。三、飽食無憂。四、饌得樂。五、稱心飽足。六、飯飽弄箸。七、圖個溫飽。八、鼓腹而遊。來自莊子.馬蹄:『夫赫胥氏之時,民居不知所為,行不知所言,含哺而熙,鼓腹而遊,民能以此矣。』」。
另有讀者 Deh說:「窩心菜。」讀者 Yih說:「安樂飯。」
Elson Cheng說:「舒食。」 Thomas說:「愜意餐。」
Shirley說:「滿意饌。」 Icy說:「愜心菜餚,或者愜心飲食。」
Stephen說:「滿心菜。」 Sze Ki說:「暢食。」
Paul Siu說:「爽餐。」 Wai Kin Kam說:「回魂餐。」
Ken說:「自在食。」不具名說:「開眉菜。」
Josephine說:「寫意菜。」 Kevin說:「逸膳,樂膳。」
Florence說:「心靈慰食。」 Yuki說:「大啖食。」
新加坡老友曾希邦兄,是位翻譯專家,他說:「不妨把名詞改為動詞,譬如說:吃得香、食亦樂之類。」
還有更多更多,弄到我不知怎麼選擇,各位建議的都有道理,都能成立。
但吹毛求疵的我,還是不能滿足,怎麼辦才好?
或者,有些英文名是不能翻譯的吧?”


天香樓

December 7, 2011

For the record.

天香樓 – (黎智英) – 2011年12月08日

天香樓韓老闆仙遊,在十一月二十四日出殯。那天我要到東京參加一個重要會議,無法抽身送他最後一程,心感歉疚。
我上天香樓吃了三十多、四十年的好菜,可以說跟韓老闆做了三十多年朋友。這幾十年來雖然從未和他吃過半頓飯,也從未在他的店外跟他聚過頭,只是到天香樓吃飯,不是他到我桌前便是我到櫃枱總會跟他聊上兩句。
韓老闆的說話不多,極其量一句起兩句止,他是個把說話和心事都放在肚裡的人。可是他對每個菜餚色香味用料做法瞭如指掌,只消三言兩語,便能深入淺出說明每道菜的特色,令聽者無不感到醍醐灌頂。他是真的懂得菜餚,但我從未吃過他的手勢,不知他做的菜到底有多好。然而年輕時他是天香樓最好的廚師,好得天香樓老闆把女兒許配了給他,他的功夫手勢如何也不用多說了。
我卻知道韓太太是位廚仙。天香樓的菜可算是天下無敵了吧!可是我和老婆更喜歡吃韓太太做的家常菜。她做菜就是有那種隨意中見雕琢的心思,淡然湧現的幽香,和那簡樸、清描淡寫中抒發出飲食世家對食物世代的情懷。她做的菜教人吃得開心,教人吃得感動。我們在尖沙咀木球會對面大廈住的那幾年,差不多以天香樓為午膳飯堂。
我們大都選十二點過去用膳。那個時候韓太太剛剛弄好他們一家人的午飯,見到我老婆她一定招呼我們試她的家常菜,那才是最好吃的「媽媽做的菜」。天下間只有韓媽媽那雙靈巧的手才做得出比天香樓更好的菜。可惜幾年前韓太太已先走了。
誰不想自己的老婆煮得一手好菜?尤其是我們這些從小就站在媽媽背後看她煮 餸趁機偷食的人。看着媽媽將隻咯咯聲叫的雞割喉,抽起雞頭,鮮紅的雞血如泉噴出,這個時候噴出的血稍泛白光,爆發最後的生命力,是生命最後的一擊。千鈞一髮,告別生命的一刻,雞的所有能量瞬息間爆發、耗盡、消失。血的靈彩飄走,血泉中閃泛的奶白潤光便是它最後的身影。雞血從此失去了生命的光澤,黯然失色。
排光血液,媽媽便將雞放進滾水鍋裡,到熱水滲透雞毛便急急拿起來放進凍水桶冷卻,等到可以用手拔掉雞毛。眨眼間母親拿起雞捺幾捺,再用鉗三扒兩撥將細毛拔光,一隻漂亮的光雞活現眼前。她隨手劏開雞肚取出內臟,待清理乾淨內臟,用鹽醃好,跟着好戲便出場了。
母親用水草將雞腳反綁在雞背兩邊,把整隻光雞浸入滾水鍋中,但提起雞胸讓那一部分露出水面,大約過了十二三分鐘後才將整隻雞浸入滾水中,再過兩三分鐘便熄火、 冚鍋蓋,等到滾水半涼,拿出雞掛起吹風,到吃飯時斬件配薑茸鹽油上桌。
未熟透的雞胸肉一口咬落,嫩滑如絲綢,你還以為那是上天送到你嘴裡的天鵝肉呢!俗語說雞髀打人牙骹軟,令人以為雞髀是雞最好吃的部分。這個說法其實大錯特錯,未完全熟透的雞胸肉比雞髀好吃十倍!吃這種白切雞長大的人怎會不想老婆也是位廚神?

故此聽到韓太太說要教我老婆煮菜,我真是歡喜若狂,當晚在黃永玉老師家吃飯,便興奮地告訴他老人家這個好消息。他替我高興,不消幾天便畫了張畫着我送給韓太太,現今這幅畫還掛在天香樓。可惜後來因時間夾不上,老婆沒有跟韓太太學煮菜,令人非常遺憾。然而回心一想,我已吃過不少她做的好菜,口福不菲,那又還有什麼遺憾可言呢!
我最大的兒子今年三十四歲了,我記得他出生前兩三年我已是天香樓的常客,美酒佳餚大千世界,一晃便差不多是四十年的飲食關係,人的一生裡又能有多少個四十年的關係?尤其是那好味道的纏綿關係。店內那七張桌子,花花世界蕩漾幾十年,偶然吃着某一種味道,某些精彩片段便在腦海浮現,令我驚覺那個情景原來這樣有味道!這才是有味道的電影!將來有時間真要研究一下在生理上味覺與記憶是不是有什麼關連。
現在的天香樓不僅杭州菜做得最好,單純就餐館而論,天香樓也應該是最好的一兩家。然而我敢說,天香樓現在做的菜水準跟以前的比是差了許多!沒辦法,現今已再沒有昔日豐富的野生食材物料,它們不是給污染了,便是因為大量生產而質素下降。天然野生的固然大多絕種了,即使有,都是人工飼養的,譬如黃魚,便欠了那豐腴的天然幽香和可口的味道。不要問我這到底是進步還是退步,這是現代化必然要付出的代價。儘管我們再也吃不到以前的天然真味,科技現代化養飽了億萬人,不管怎樣看今日的世界,較諸從前那還是個大躍進!
現在有時一個人獨坐天香樓,對着那些舊椅桌,嗅着它們散發的氣味,令我想起以前在這裡吃的黃魚或大閘蟹,其味道都只可以往記憶中去尋了!即使再好吃,現在的黃魚和大閘蟹也沒有過去那朕幽香氣味和那陣可口鮮甜。昔日的幽香鮮甜才是天然的真味,那就像少女的體香那樣,那不是任何香水可以比擬的,體味過便令人永遠懷念。昔日的幽香鮮甜和體香都是天然的本性,亦是我們的本性,因為我們的直覺本性讓我們都被這些味道吸引!
天香樓的常客都是富貴人家,但卻不是我們在舞會盛宴見到的那些星光熠熠,衣香鬢影的 beautiful people。那些 beautiful people可能都很有品味,但那不是吃的品味。這些 beautiful people連吃也不敢吃,他們又怎可能對吃有品味呢?他們愛坐豪華靚車,愛住金碧輝煌或高雅得像博物館般的豪宅;他們更愛的當然是名牌衣衫珠寶革履,他們都愛那些沒有生命、沒有靈魂的金玉外殼。美是美的了,但都是無情無義的死物。你何曾被一件衣服、一件珠寶感動過?
食物的品味是一種修養,那是要長時間的浸淫才培養得出來的。富無三代,可是人們又說不是要富貴過三代才真正懂得吃,於此可見要培養品味佳餚的修養有多艱難!除了小部分像我那些只是愛吃可又不太懂得吃的南郭先生,天香樓的客人,尤其是那些常客,大都是富貴了好幾代的饞客。

這三十多四十年來穿梭於天香樓的富豪公子梟雄名流雅士,各領風騷、各顯精彩。大閘蟹當造時,我便見過報業大亨馬先生,酒過三巡、吃得興起,豪氣萬千一擲千金為全店的客人埋單。當然我猜其中有好幾桌是他的朋友,每逢碰到熟人他一定為他們埋單,晚晚如是,從不落空。有時他喝醉到不省人事,韓老闆會自動為他的朋友結賬。只是那個時代才有這種梟雄氣概。天香樓的菜,它對食物品質的執着和它散發的人情味是屬於那個時代的,所以我們才這樣珍惜和愛護它。


Roast chicken vs 炸子雞 (Crispy fried chicken)

July 26, 2011

I think my home convection-oven-roasted chicken is very close in taste and texture to 炸子雞 (crispy fried chicken), and likely much healthier as it removes the oil from the chicken as opposed to deep fried the chicken!

Anyway, I found the following videos instructive in how to cut up a chicken, chinese style.


壹週刊 封面故事: 日食大恐慌

April 13, 2011

Is it this bad in Hong Kong? Please share your comments/feedback.

For the record.

封面故事 – 日食大恐慌 – 2011年04月07日

日本,原是追求「安全食品」的樂土,在核洩的一刻,日食頓然由天堂跌入地獄;岩手縣的鮑魚、新潟的日本米、宮城的士多啤梨及仙台的海產都一一已成過去;令香港人對日本食物產生恐慌,日式料理、日食供應商皆叫苦連天,有些為求自保,慌忙尋找替代品,甚至不惜自揭一直以來並非用日本貨,造成日食訊息大混亂。在核洩仍未解決下,這股日食危機仍揮之不去。
放大圖片

超市以往只會寫產品來自日本,但災後已開始寫明指定的縣市,以解釋產品並非來自災區範圍。(林志謙攝)

位於又一城的超市 TASTE,平日會將日本運到的新鮮蔬果及日本零食放在正門,吸引顧客;現已被韓國蔬果、泰國橙等取代。雖然仍有部分貨架放置了日本生果,但駐足的市民明顯減少,與旁邊韓泰食物相比,更顯得水靜鵝飛。
主打日本貨的一田百貨,為了安撫市民,宣布福島縣三百公里內的日本食品,暫時不會再入貨,加強引入外地及日本南部貨源,如用九州蔬菜,並在價錢牌上列明貨品來自哪個縣市,一田百貨常務董事莊偉忠說:「以往會就咁寫日本士多啤梨、日本番薯,依家會寫明是熊本士多啤梨、鹿兒島番薯。」
不過,仍難以改變市民對日本食物的恐懼,曾是「日食粉絲」的盧先生,坦言對日本食物已起了戒心:「依家一定唔會食日本嘢!就算批發商話來自北海道的食品無事,我都唔會揀,點知運輸時會唔會經過東京!」全職家庭主婦梁太亦言:「啲水流去呢度又流去嗰度,尤其啲海產要小心啲,以前我好鍾意喺超市買特價魚生壽司俾仔女食,依家送俾我都唔食。」 Read the rest of this entry »


玩死香港人的《芭比的盛宴》Babette’s Feast (1987)

February 17, 2011

蔡瀾私塾 (2011/02/11)
問題:請問你哪幾套關於飲食的電影最值得推介?
答:《芭比的盛宴》(Babette’s Feast (1987)) 為首選,再也拍不出比它更好的飲食電影。李安的《飲食男女》也不錯,其他的,參照我寫的《最愛夢工場》。

我認為很多香港人是不會欣賞或明白《芭比的盛宴》。特別是Babette的”所作所為”。你有看過電影嗎?你認為我說得有理嗎?

有人將《芭比的盛宴》上了YouTube。有part 1part 2part 3,等等,共 11 part。

以下是Part 1

P.S. After you’ve watched the movie, you may want to watch the following insightful New York Times commentary video: Critics’ Picks: ‘Babette’s Feast’

P.P.S. The feast starts at part 8.


消費者委員會測試市面上 90款炸焗薯片、薯條和餅乾等香脆零食

December 16, 2010

HK Consumer Council (消費者委員會) has done tests of snacks available in Hong Kong for their acrylamide content. Here is a link to the US government National Cancer Institute‘s Acrylamide in Food and Cancer Risk” information page.

The following is the Apple Daily newspaper article, for the record.

炸焗脆零食 99%含致癌物 消委會測試:暴食極危險 – 2010年12月16日

【本報訊】消費者委員會測試市面上 90款炸焗薯片、薯條和餅乾等香脆零食, 89個樣本均含有在動物測試中證實致癌的丙烯酰胺( acrylamide),含量最高的是珍珍燒烤味薯片,每公斤含量高達 3,000微克,以動物研究標準,一個體重 60公斤的男子每日進食 26包 140克裝,便屬致癌高風險。香港營養師學會認為,凡食用含丙烯酰胺的食物便增患癌風險,建議市民少食為妙。記者:林潔華、謝明明
食珍珍薯片隨時致癌?

消委會與食物安全中心共同測試了 90種薯片、餅乾、炸薯和穀類早餐等食物,其中 89種每公斤丙烯酰胺含量介乎 6微克至 3,000微克,僅明輝牌印尼蝦片完全不含該致癌物。被驗出高含量的樣本主要為薯片。珍珍燒烤味薯片含量最高,其次是 Orion魚仔餅紫菜風味( 2,100微克)和首選牌燒烤味薯片( 1,300微克)。
食物安全中心首席醫生蔡敏欣指碳水化合物豐富的食物,含有天門冬酰胺和還原糖,如馬鈴薯和穀類食品,在油炸、焗烘、燒烤超過 120℃,便會產生丙烯酰胺,越高溫越多。她強調,同款產品使用不同原材料和製作過程,也會影響丙烯酰胺含量。

丙烯酰胺主要在食物表面形成,故薄切的炸薯食品含量較高。 Read the rest of this entry »


加拿大的搞笑試飲

August 19, 2010

Few days ago, I posted the following challenge and hoped someone would notice what was going on and we could have some fun in the discussions.

Try to state what you see in the video clip and explain why.

Bonus points: explain what you don’t see but can imagine happen.

Well, it is time to post my observation/solution.

Points noted in Haricot’s & hevangel’s comments.

– it was a “free” sample tasting.

– The girl gave money (pennies, nickels, or dimes) to people for them to give the coins right back to her before they take their drinks.

Additional points not covered in posted comments.

– To me, the key issue not covered in the comments was why the girl gave people (I will call them the “samplers”) the coins, so they can give the coins back to her before taking the drinks?

– To me, what was happening was the artificial creation of a contract and the money (a penny/nickel/dime) was the “consideration“. I bet some “smart” lawyers must have cooked up this “contract” to try to solve some “problem”.

You may ask, what problem? Read the rest of this entry »


紙包不住火,保鮮紙包不住榴蓮

August 7, 2010

昨天第一次自己買了榴蓮開來吃。好吃得像雪糕。吃不完的放進雪櫃,但紙包不住火,保鮮紙也包不住榴蓮的氣味。哈哈。

Durian (榴蓮)

Shells of Durian (榴蓮)

P1290232


Sushi Kai Calgary – All you can taste buffet review

July 16, 2010

P1280909

To attract people to its new Kensington area to try its food, Sushi Kai Calgary created an “All you can taste buffet” (note: it is still an “All you can eat buffet“). The food at Sushi Kai’s old Chinatown location were reasonably good so I decided to give the new location’s buffet a try and review them at the same time.

Deep fried shrimp (3/10) & oyster (8/10):

Sushi Kai Calgary review - pix 1

The batter for the deep fried shrimp wasn’t the fluffy tempura batter I had expected so I was disappointed. But the deep fried oysters used a lighter tempura batter which I liked more and it was quite tasty. Unfortunately, when I ordered some more deep fried oysters later, the chef (or a different chef?) decided to use different batter which I didn’t like at all.

Second batch of deep fried oysters (3/10) (they looked and tasted different from the first batch):

Sushi Kai Calgary review - pix 13

Sushi (8/10):

Sushi Kai Calgary review - pix 2

The presentation and taste of the first dish of sushi were pretty good. I particularly like the Mackerel and BBQ Eel (which were warmed up by the chef).

Now, what I can’t understand is why the second batch looked and tasted different? You can’t see it but the BBQ Eel were cold (the chef should have warmed them up like the first batch) and the Mackerel didn’t have the cuts and burn-marks like the first batch (see following photo).

Sushi Kai Calgary review - pix 11

Consistent presentation and taste of food over different days (let alone on the same night) should be a minimum requirement of any self-respecting restaurant. Most customers won’t go back after a bad food experience at a new restaurant.

Hand cone & Sushi Rolls –

Toro hand cone (7/10), mango paradise (8.5/10):

Sushi Kai Calgary review - pix 12

Naraku roll (7/10):

Sushi Kai Calgary review - pix 9

Deep fried shrimp roll (Age sushi) (1/10):

Sushi Kai Calgary review - pix 8

The novelty factor of the deep fried shrimp roll ended badly after the first bite. Bad job in deep frying the shrimp roll. The Naraku roll was ok, not something I would order again. I enjoyed the Mango Paradise rolls and did order it again and still enjoyed it the second time. Other restaurant uses a thin slice of real mango but I found the mango sauce was an cheaper but still ok substitute. The Toro hand cone was ok, the distribution of the toro was a bit uneven as there were no fish left in the last bite.

Deep fried squid legs (6.5/10)

Sushi Kai Calgary review - pix 10

The two same sauces are used here. And the chef might have forgot to add a tiny little bit of salt to the dish.

Mixed veg tempura (7/10)

Sushi Kai Calgary review - pix 7

I’ve had better tempura, they were ok.

Steak & Chicken (1/10 & 3/10)

Sushi Kai Calgary review - pix 5

Sushi Kai Calgary review - pix 6

The steak was so tough and chewy, Sushi Kai needs to buy a slightly better cut of beef or prepare them better. The chicken was barely ok as I can cook better chicken than this.

Octopus balls (7/10)

Sushi Kai Calgary review - pix 3

For someone who likes octopus balls (essentially a ball of starch with a tiny bit of octopus in the middle), it was ok so I leave it as a 7/10. For me, I never like it and this one hasn’t changed my mind.

Grill squid (8/10)

Sushi Kai Calgary review - pix 4

Other than the sauces (more on this later), the grill squid was tasty.

Sauces

Sushi Kai seems to sprinkle the same two sauces on most of their dishes. Why? They should really spend a little bit of time to create appropriate sauces for each dish. There is no point in using the same sauces over and over and over again as it shows a serious lack of love of food.

Presentation & plates

Except the first dish, every other dishes were put on a cheap round glass plate. Why? Food presentation should be pleasing to the eyes and the big round plates do take up way too much space on the table. And have I said they look ugly?!

Final Comments

I want to give this restaurant another chance but given some of the poorly made dishes (simple stuff like beef, chicken) and the inconsistency of the food (the first vs the second batch of sushi), I don’t know if I will give it another chance.

P.S. Website

These days, every restaurant should have a proper website. And failing that, a simple basic site with basic information, including the hours of operation, should be posted. (note the word “Hours” is on the site but without the actual hours of operation).

Home page of SushiKaiCalgary.com


Mini-donuts & Deli Manjoo – Fun Food @ 2010 Calgary Stampede

July 13, 2010

Mini-donuts @ 2010 Calgary Stampede

Deli Manjoo @ 2010 Calgary Stampede

Food at funfair should always look great and smell good to attract people to buy them (often at outrageous prices)! Mini-donuts & Deli Manjoo are two of the fun food I saw at the 2010 Calgary Stampede. Have a look of this video showing how mini-donuts & Deli Manjoo are made and judge for yourself if they are fun and makes you want to buy and try them.


阿一鮑魚的女侍應

March 29, 2010

你有過類似的經驗嗎?

開餐三要素 – 蔣芸 – 2010年03月28日 (sub required)

“[…] 約好了人,地方則隆重其事的選在阿一鮑魚,陪客中有位退休多年的韓老總,他一向與阿一相熟,壞在那一天一哥不在場,有位女侍應不知如何,大大聲說找不到韓老總的威士忌,找不到不要緊,還白了他一眼加上一句:我在這裡沒有十年也有八年,從未見過你……眼光掃到之處,好像來者個個是白撞客……這態度一直到遲到了的蘇周艷屏出場才換上另一副笑臉,啊哈,讀者諸君可曾見過這樣沒有規矩分寸的侍應?一哥一世英名,還說什麼如何訓練夥計、待客一視同仁,連好久不見這句都不能說,只能說歡迎歡迎……以免得罪了多心的客人,這些話都成了打誑語,最有意思的是後來老總說隨便拿瓶威士忌來,那女子也說沒有,還是我看不過眼,出外去替他打了酒來。

那餐飯最後是蘇周艷屏埋的單,但吃了什麼早已不記得,只記得裝了一肚子氣,連多謝蘇太都忘了說。”


劉師父的點心 – 追求完美 – Calgary Fusion菜

March 11, 2010

I believe money can be made in the restaurant business, good food at a reasonable price and service, how hard can it be? But many restaurateurs just want to make their quick bucks and don’t want to put much care nor attention into the quality of the food they serve. As a result, Chinese restaurants that serve good Dim Sum is very hard to find in Calgary (especially in Calgary South).

Well, this past Sunday I had a great Dim Sum lunch at Chef Lau’s Buddha’s Veggie (its Chinese name: Fusion 菜) and I can now say there is a good Dim Sum restaurant in Calgary South that I can enjoy. And it is quite convenient (close to Chinook Centre).

Chef Lau (劉師父), Buddha's Veggie (Fusion 菜)

We had one vegetarian and 6 meat/seafood dim sum dishes. Following are the snapshots of the names & prices on the menu and pictures of the dishes we had this Sunday.

Buddha's Veggie (Fusion 菜) - Dim Sum list - pg 1Buddha's Veggie (Fusion 菜) - Dim Sum list - pg 2

Veggie Shrimp Dumplings (Dim Sum by Chef Lau)
Comment: The ingredients are finely chopped and the results is a very tasty creation.

Veggie Shrimp Dumplings (Dim Sum by Chef Lau)

Shanghai-style Soup Buns
Comment: Like Chef Lau said, the tiny “buns” are very juicy by design. And the skins are thin and you have to be careful when you pick it up. I was extremely careful but still manage to break a few of them. (Tip: take one and put it into your bowl and then add the red vinegar.) Very tasty.

Shanghai-style Soup Buns (Dim Sum by Chef Lau)

Honey Comb Tofu
Comment: This is a must have. I love this dish the most. The tofu is quite soft in the centre. And the skin is “honey comb” textured. Very tasty.

Honey Comb Tofu ( (Dim Sum by Chef Lau))

Fish Roe Siu Mai
Comment: A nice “siu mai”. Love the texture and the mixture of ingredients. And like the touch of adding fish roes on top after the steaming process.

Fish Roe Siu Mai (Dim Sum by Chef Lau)

Supreme Shrimp Dumplings
Comments: The shrimps are quite big. Very tasty. Because I was quite hungry and tried to take out a dumpling while it was hot and the skin still very soft, I broke the skin of the dumpling. May be the skin were a little bit too thin this day? Or the stick together?

Supreme Shrimp Dumplings (Dim Sum by Chef Lau)

Chiuchau Fangor
Comment: Very tasty. Another favourite of mine.

Chiuchau Fangor (Dim Sum by Chef Lau)

Mayonnaise Crispy Rice Rolls
Comments: One of the most pleasantly surprising and yummy dish. Very light and tasty. Highly recommended.

Mayonnaise Crispy Rice Rolls (Dim Sum by Chef Lau)

The above dishes not only look great but they are very tasty as well, highly recommended. Now, let me say a few words about the English names of the dishes. To be honest, the English names of the dishes can be a bit cryptic (e.g. “Chiuchau Fangor”) to people who haven’t have a lot of dim sum. I’ve written about translating names of Chinese dishes into English in this previous blog entry and Chef Lau can take a look in updating the names for future if he wishes.

A few more words about naming. Chef Lau explained to me Buddha’s Veggie is an established brand name in Calgary which is why he wishes to keep it even he has extended the menu to add meat and seafood dishes.

I think Chef Lau has to solve this dilemma in the long run, and I am afraid name change will likely be required. Will see. Now, articles like this will help people to know more about this fine restaurant but it is still confusing when the menu has been extended.

The reason I decided to put a spotlight on this fine restaurant is because it is good quality and value Chinese Dim Sum is hard to find in Calgary (especially Calgary South). And I want this restaurant to be successful so that it will continue to thrive and I will have one more place to eat.

If you do decide to visit Buddha’s Veggie, I hope you like the dim sum dishes. And to keep Chef Lau working hard, tell him if you enjoy the food or tell him if you think the dishes can be impoved.

The following is my English interview with Chef Lau talking about Buddha’s Veggie, his experiences as a chef and the 7 types of dim sum we had this past week.

Chef Lau's restaurant Buddha's Veggie (Fusion 菜) info

Calgary Herald’s review, “Buddha’s Veggie Restaurant“.

*******

May 22, 2010 Update: Had a great dim sum lunch at chef Lau’s restaurant again today. Repeated some of our favourites we tried and loved last time like Supreme Shrimp Dumplings, Fish Roe Siu Mai, Honey Comb Tofu, Chiuchau Fangor, and Mayonnaise Crispy Rice Rolls. We also tried chef Lau’s new creation: Abalone Siu Mai. I am happy to see chef Lau creating and trying new recipes. The sight of a whole (very tiny) abalone sitting on top of a Siu Mai is quite pleasing to the eyes. (I wish I had bought along a camera.) At the same time, the tasty but more chewy texture of an abalone is tough to mix well with Siu Mai. So I look forward to chef Lau creating more dishes over time, and adding some of the really good ones to the regular menu over time.

When I saw Chef Lau put his heart into his creations, it reminded me of the similar steps taken by the likes of Gordon Ramsay as expressed in his book “Three-star Chef” which I borrowed from the Calgary Public Library.


兩周一聚(三十三): 完美的一餐(食物/人物)

February 28, 2010

多年前已經相信”完美”(perfection)對我來說是一個追求的過程。Perfection is not something I achieve but it is something I am alway in pursuit of. 所以對我來說,每天每一餐,只要是吃喜歡的食物,和喜歡的人一起吃,都可以是算是”完美的一餐”。

The following were what my better half and I ate yesterday at our tea party and dinner. I am reposting my Calgary tea party entry here. :)

Palmiers (Bacon & Onion, Parmesan cheese, Poppy seeds sugar)

Macarons

Chocolate Croissants

Margaret and Cher, my two great friends/MBA classmates, my better half and I had a lovely tea party and chatted an afternoon away. Cher, our fantastic pastry chef today, made five different tasty things for us to try. And we even learned a few baking tips from Cher.

Cher’s lovely Macarons (not too sweet, unlike the too-sweet-to-enjoy store bought stuff), Chocolate Croissants & three types of Palmiers (bacon & onion, Parmesan cheese, Poppy seeds & sugar).

Here is a video of Cher explaining her modified (less sweet) Macarons.

Here is a picture of what I cooked for our dinner.

Dinner (Feb 27, 2010)

Lunch

Roast Pork

If I think about it, any time and any meal I spend with my better half, it is part of that journey of pursuing “perfection” and “happiness”.

My-Better-Half-Love pix-1

My-Better-Half-Love pix-1

其他兩周一聚完美的一餐請看這裡

***

P.S. As an aside, Lexus and Toyota are in serious problems right now (Feb 2010). But the idea behind “The Pursuit of Perfection” remains the same. Here is an old ad in better time. By the way, for someone who has never driven or own a Lexus, I’ve talked a lot about Lexus for years.