Anthony Kitchen, Sai Kung, Hong Kong

Where to go for seafood when you are in Hong Kong? Sai Kung is the place! It is quite an interesting experience for me. You can either buy your seafood directly from the fishermen or from the shop itself. What I mean to buy direct from the fishermen?

Buying our seafood from Fishermen directly

Showing their Catch

Selection of Other Seafood Products

Sai Kung "Seafood Street"

After we bought our seafood, we brought them to Mrs S's favourite restaurant. We were lucky enough to grab a seat for the night, as they were fully booked!

Anthony Kitchen at Sai Kung

Our seafood feast for the night includes...

Grilled Abalone

Steamed Crab (奄仔蟹) with Egg White

Steamed Fish (Forgot what type!)

Whelk With Broccoli

Pork Knuckle with Black Pepper Sauce

Some of these seafood which I hardly eat in Sydney.

Combat with Mud Crab

If I didn't go to the Sydney Fish Market, I wont see the sign saying "$21.99/kg for Live Mud Crab". I walked into at least two shops which said the same and I have to give in. I bought a live mud crab home. Now the issue is how to kill this thing??? 

Thanks to Facebook. I dropped this question to my Facebook status and my friends have answered. Collating all the ideas and trying to put them in practice. I first tried to poke into the head as suggested. May be my chopstick isn't long enough, the crab was still very active and trying to escape!

Dead...

Without too much of the gruesome details, I have killed it with the good old method. However, I still have been bitten by its reflex. Next time I know even if its claw detached from its body, it still can bite and it's painful... ouch!!!

Steamed Mud Crab... Ready to Serve!

Steamed for around 15 minutes, fresh and very sweet mud crab is ready to eat. I am now off to eat... chat later... nom nom nom.

Chan's at Lindfield, Lindfield

The weather is getting colder and what's best is to have a congee to warm yourself up? :) We went to Chan's at Lindfield for their crab congee.

Crab Congee

The congee is full of the crab favour. You can the sweetness from the crab.

Crab with the greens

The second part of it is to get our hands dirty and getting the meat out of the shell. :)

Salt and Pepper Flounder

We also ordered salt and pepper flounder to go with our congee. The flounder is so fresh and we even ate all the fin and bones! :D

Chan's at Lindfield

390 Pacific Highway

Lindfield NSW

(02) 9416 3509

A quick meal: Italian Mussels

After a night of Sichuan Hotpot, there are so much left over. What can I do with them, if I don't want another round of hotpot? Going through the fridge and found myself with some mussels. Let make Italian mussels! :)

Tasmanian Mussels

In the cupboard found this sauce, Arrabbiata, with a dash of chili. Good enough to be the base!

Barilla: Arrabbiata

Heat the pot with garlic and shallot. (I found later that brown onion should be more tastier).

Chopped Garlic

Chopped Shallot

Added shallot and parsley to garnish. 

Ready to Serve

I have toasted a few slice of bread to mop up all the jus! :D

I would like to mop up the dish with more toast please!

No Signboard Seafood, Causeway Bay, Hong Kong

I have some Singaporean food crave and went to try out this newly open No Signboard Seafood at Causeway Bay. Their menu is not extensive comparing to their Singaporean one. Here are a few dishes we tried. 

White Pepper Crab

Their famous white pepper crab is not as peppery as I thought it would be which is to my liking. There is a lot of sauce which I can dip with the mantau and clean the plate.

 Coffee-Cooked Pork Ribs 

The coffee-cooked pork ribs has rich coffee favour. It is a very tasty and unique dish. 

 Sambal Kang Kong

Without sambal doesn't feel like I had Singaporean food. Sambal Kang Kong is always the one to order. This dish is not as spicy as it would be. May be to suit Hong Kong preference?

Mee Goreng

Finished off with mee goreng to stuff with more starch!! :P

Although it is not the same as the one I had in Singapore, but it is good enough for me to satisfy my crave.

No Signboard Seafood

Shop C&D

66-72 Paterson Street

Causeway Bay

Hong Kong

2398 9959

Sepia Restaurant and Wine Bar, Sydney

This year my family is against our tradition to have our year end reunion dinner in one of the Western restaurant instead of a Chinese restaurant. After reading from a magazine, we decided to give Sepia a go. Since then I did a bit of research and found that Martin Benn, chef and co-owner, has won the 2011 Emirates Chef of the Year Award. I am expecting to have a very nice dinner there.

Sepia

When we're walking into the restaurant, as its name suggested, it is Sepia in colour. We are seated near the window. The waitress explains to us we can either go for a 7 course degustation or 4 course a la carte. Since we have to order the same for the whole table, we have opted for the 4 course a la carte.

Amuse Bouche

The amuse bouche is sea urchin with soy jelly. It is quite an interesting, I never thought of soy can made into jelly. However, I think it is a bit salty to me.

Marinated Yellow Fin Tuna, House Made Goat Milk Fromage Blanc Yuzu Jelly; Picked Heirloom Carrots; Rhubarb

My entree is yellow fin tuna. This is a very colourful dish. The tuna is raw nicely marinated. I cant really stop eating. 

"Scallop Sushi" Nori Rolled Scallop, Pickled Ginger, Puffed Sushi Rice, Avocado Cream

When I saw the menu says "Scallop Sushi", I have pictured it as it is a nigiri sushi. However, when the dish comes, it turns out to be something very interesting. The scallop is coated with finely chopped nori (seaweed). The sushi rice is deep fried and it is like coco pop without the chocolate taste. The scallop is seared to retain its freshness.

Sake Braised Green Lip Abalone, Ginger Scented Egg Tofu, Chestnut Mushroom, Garlic Sprouts, Rocket Flowers

The menu has abalone as a dish, since my aunt has brought some abalone from New Zealand, we would like to compare the difference. The abalone has been thinly sliced and very tender. It has been braised with sake which enhanced its favour. They are also very generous with this dish. There is plenty of the abalone there! :D

Kingfish

My second entree is kingfish. The crusty coating of the fish made it has different layer to its texture.

Duck Breast

The duck breast is very lovely. The highlight of this dish is the sauce.

Queensland Spanner Crab and Buckwheat Risotto, Mustard Butter, Shellfish Essence

This spanner crab is served as if it is still in the shell. The risotto absorbed the taste of the crab.

Sansho Roasted Pasture Fed Angus Tenderloin, Braised Short Rib Buffalo Milk "Tofu", Roasted Quinoa, Garlic Flowers

Here comes my main Angus Tenderloin. The tenderloin is cooked to my perfection. The "tofu" is silky smooth with a distinctive taste.

Roasted Scampi Tails, Poached Coral Trout, White Miso and Sea Urchin Emulsion Beetroot Infused Trout Roe

Scampi tail is simple but the favour is just rumbling in your mouth. Never thought a cooked scampi can be so tender.

Butter Poached Murray Cod, Baby Radish, Japanese Daikon, Tonburi, Crystallised Wakeme, Dill Pollen Butter Dashi

The ordinary cod with extraordinary taste. It brings out the full favour of this fish. Nicely cooked.

Butter Asparagus

We have also ordered butter asparagus as our sides.

Pre-Dessert

The pre-dessert is blood orange sorbet with almond crunch. It gives a good rinse for our taste bud ready for their desserts!

"Chocolate Forest" Soft Chocolate, Lavender Cream, Sour Cherry Sorbet, Licorice

My long waited "Chocolate Forest" arrived. When you put your first spoonful into your mouth, as the name suggested, you can really imagine yourself walking into a forest. It has also given the feeling of having waffler.

Strawberry Bavarois, Iranian Pistachio Yoghurt Sorbet, Basil Seeds and Elderflower

Another dessert we ordered is strawberry bavarois. The strawberry bavarois is stuffed inside the white chocolate cone. At first, we thought it is inside a sponge cake! :p

Creme Brulee, Mango Sorbet, Coconut Foam

The creme brulee has its "hard top". The sorbet is creamy rather than watery with the right balance of mango in it.

Petits Fours

We finished our meals with tea and coffee with petits fours. This will be one of my memorable Chinese New Year celebration! :D

Sepia Restaurant and Wine Bar

Darling Park

201 Sussex Street

Sydney NSW

(02) 9283 1990

Hallam's Waterfront Seafood Restaurant, Launceston, Tasmania

We are at Launceston thinking where should we go for our seafood dinner. When we did a google search, this restaurant name pop up at the top of the list. Clicking a few more link into their website, it looks good to us and we quickly hop onto the car and drive there.

Hallam's Waterfront Restaurant

When we arrived, I had an impression that the restaurant is going to close. But we arrived just around 8pm, they are not closing, right?? The waitress asked us whether we can order our food once we have settled down. Of course, we are here to have local seafood, in particular, oysters and lobster (or crayfish in Tasmania). 

  Hallam's Waterfront Restaurant

Our "Tools" for this Meal

 Complimentary Bread

The complimentary bread is served warm and it is crusty... nice!

Kilpatrick Oysters

The kilpatrick oysters are so fresh and just right tangy taste. Loving it!

 Tiger Prawns

The tiger prawns is large and fresh. We have an argument over which sauce is which... wasabi or lime?? Finally we have to get the waitress to clarify for us... and Yes I am correct... hahahaha...

 Tasmania Rock Lobster Grilled with Garlic & Butter

Finally the long waited Tasmania Rock Lobster (or crayfish) is ready to serve. Wow... the freshness of the lobster... I cant use any word to describe how delicious this lobster is!


We have also ordered a seafood pasta, but I was busy with the lobster and forgotten to take any photo of the pasta. :p


Although it is just a random pick, but I had a most memoriable seafood dinner at Launceston!!

Hallam's Waterfront Seafood Restaurant

13 Park Street

Launceston TAS

(03) 6334 0554

Wagaya, Sydney

This is one of the places which I have been a lot of time but never have a chance to take photo of what I ate so far. This time I brought my camera with me and ready to take some photos! :) The following are the sample of food which I will normally have. 

Seaweed Salad 

Mentaiko Spagetti 

 Japanese Pizza 

 Sashimi Platter 

 Spider Roll 

 Softshell Crab Salad 

 Agedashi Tofu with Softshell Crab 

 Deep Fried Salmon Skin 

Wagaya Salad

 Pancake

It has been awhile since I visited this place. Looking back on these photos and I wish to dine there soon!!

Wagaya

Level 1

78-86 Harbour Street

Sydney NSW

(02) 9212 6068