I just got back from Hong Kong . . . and I'll be throwing up some more photos and food posts (I realize that this blog should be renamed "IwishIstilllivedinHongKongbutIminShanghai.blogspot.com") but when I was down in the HKSAR, I picked up a CD - yes a CD - by LA band "The Bird and the Bee"
How to describe their sound? There's a 1960s vibe, but it also sounds like the future. or maybe how people in the 1960s saw the future. I think maybe a more sultry version of Pizacatto Five? Brazil fits in there somewhere too.
The Bird and the Bee - Download it here at amazon - and I swear I'll get to those Spain, Hong Kong, Hong Kong, Hong Kong and other posts that I have all queued up someday.
I was all excited about the opening of Tsui Wah Shanghai - and indeed I've been there, um, 8 times in 3 weeks. There's a lot of stuff they do well, and a lot of stuff they need to improve. Here's my verdict after so many trips.
The poached chicken in the wooden tub - the taste is excellent, I wish you could order smaller portions, because you need to go with at least two or three people to make this dish worthwhile
The noodles - I haven't had noodles this good in Shanghai . . . in anything. And all types - the ho fun, the cheung fun, the mian - it's all really good.
All of the toasts - French Toast and Condensed Milk Toast etc etc. is all up to HK Standard
Needs work -
The Roast meat - the duck was fatty. The roast pork - honestly, I like it more at Xin Wang (Julu Lu and Maoming Lu). The assorted selection is way too big for one person to eat. This is what a HK/Cantonese restaurant should be built on
Lunch time service - it's a big mess right now. We went for lunch and waited 57 minutes for our choi sum . . .and then when we were leaving the waitress begged us to stay and get the vegetables even though we both had meetings to go to, instead of letting us cancel. The manager cancelled it immediately.
The Wonton - The mian is really good, but the wonton dumplings themselves are fairly pedestrian.
The baked pork chop rice - the other basis for Hong Kong cha chan tang cuisine. It's really pretty far from HK standard.
After having spoken with the manangement 3 or 4 times, I think they're well on their way to improvement - and what is it they say? You can't judge a restaurant within the first 3 months of opening?
I'll check back in later, but for now, here are some photos.
I've been wanting to eat at Sushi Kuu in Hong Kong since reading Grace's post about it almost two years ago.
But visits to Hong Kong, while frequent, tend to be centered around meals to char siu emporiums or cha chan tangs or wonton noodle places. And its rare that I find people willing to spend 700 HKD ($125 US) on a sushi meal.
However, two weeks ago, when in Hong Kong to take care of some immigration issues (replace my stolen Hong Kong ID card actually), my good friend S called me. Her husband A was good friends with the owner/chef at Kuu and wanted to see if I would like to join in an omakase. Meal. It took me about half a second to say yes.
Normally when thinking about high-faultin' nice sushi restaurants, the colors are muted, the tones revential and hushed. Think about how Anthony Bourdain describes Masa's in the Dirty Bits.
Sushi Kuu is not that kind of place. When customers walk in the door on a Friday night - if the chef knows them, he'll order "SAMUARI!" with a loud point and get that customer outfitted with some potent 41% alcohol sake to start with. All guests are greeted with a loud and hearty "Ush!" - this is not a place to have a quiet, romantic date - this is fun, loud, a little bit crass, but mostly loud, fun.
The food? Well, it all becomes a bit hazy. I just remember eating more Uni than I ever have in my life. Each roll, each piece of sushi was practically swimming in it. The torch crisped tuna was perfection. The everything roll almost killed me.
Just look at these photos - everything was beautifully presented. Crisp. and delicious.
Address: 1/F, Wellington Place, 2-8 Wellington St., Central, Hong Kong 0000, China Phone: +852-2971-0180