Sushi Kuu @ Lan Kwai Fong, Hong Kong

If you are looking to pamper yourself with some delicious Japanese food, leave it to Sushi Kuu. Prices may not come cheap, but every bite is a treat, especially the Sashimi and Seafood Onsen Egg. 

Located on the first floor of Wellington Place, Sushi Kuu is a very popular place among locals.

The restaurant has a modern and stylized interior.

Check out this Hario Ice Sake Dispenser. According to the waitstaff, this sake dispenser cost US$400 each! 

Japanese Black Pork "Shabu Shabu Salad" (HK$150) - A bed of greens topped with thinly sliced Japanese Black Pork, drizzled with sesame sauce and fried garlics. 

Monk Fish Liver (HK$90) - Ankimo or monk fish liver is considered one of the Japanese's delicacies. It is often referred as le foie gras de la mer (foie gras from the sea) given the similarity in color, texture and flavor. FYI - Ankimo is listed at number 32 on the World's 50 most delicious foods complied by CNN Go in 2011.

Seafood "Onsen" Egg (HK$100) - This gotta be the highlight of my trip! The Seafood Onsen Egg was heavenly, with egg yolk running out, marrying the delicate uni and fish roe. Double thumbs up!! 

If only I could have another bowl......if only....

Assorted Sashimi (HK$340) - These rectangular sashimi blocks were buttery, oily and fresh. I can never find such high quality sashimi in Kuala Lumpur.

Assorted Sashimi (HK$460) - More sashimi to satisfied our taste buds.

Grilled Wagyu Ox Tongue (HK$250) - The Wagyu Ox Tongue was surprisingly soft and tender. Even though the meat contained substantial amount of fats, the slightly charred corners added a different dimension to it.

 Deep Fried Japanese Chicken (HK$120) - The chicken was tender on the inside and crispy on the outer layer. It was less impressive compared to its peers. 

Prawn Tempura Avocado Roll (HK$120) - Lightly battered deep fried prawn topped with avocado and fish roe. The roll was crunchy from the tempura and creamy from the avocado. It had a prefect ratio of all the ingredients, as I could taste every layer of the roll.

Dragon Roll (HK$120) - The sushi rice was moist and sticky, with sweet unagi riding on top of it. The size of the roll was perfect for a single bite.

Cold Sanuki Udon (HK$80) - The noodles were crazy good! It was chewy and cooked to al dente.

Cold Inaniwa Udon (HK$90) - I have no problem eating this everyday. The quality of the udon was top notch with a springy texture.

Yuzu Ice Cream (HK$40) - Cooling, Creamy and Contented!!

Verdict: TOTALLY SMITTEN

Smitten Dishes:

Seafood "Onsen" Egg

Sashimi

Japanese Black Pork "Shabu Shabu Salad"

Sushi Kuu @ Lan Kwai Fong, Hong Kong

Address: 1/F, M88 Wellington Place, 2-8 Wellington Street Lan Kwai Fong

Opening Hours: 12pm-3pm and 6pm-1030pm

Telephone: 2971 0180

Pak Loh Chui Chow @ Elements, Hong Kong

Founded by Mr. S H Pui in 1967, Pak Loh Chiu Chow has been serving traditional Chui Chow food for more than four decades. 

Cold Steamed Crab - Food often tastes better when you eat with your hands - Each bite was smooth and rich.

Fried Fish fillet - Perfectly crisped! Warning : these deep fried fish fillet can be quite addictive.

Omelette with Baby Oysters - The fresh bivalves binded well with the omelette, thanks to the right mixture of starch. The gummy texture left us overwhelmed.

Braised Duck Liver - Duck liver is truly global. The creamy liver swam perfectly well in the soy sauce. 

Steamed Har Gow (Shrimp Bonnet) - The shrimp was fresh and the skin was translucent. Even though the ingredients were simple, the flavor evoked the essence of Chinese cuisine. No wonder it is listed as number 34 on the World's 50 most delicious food compiled by CNN Go in 2011. 

Sliced Octopus - Another sublime snack option : chewy and pliant!

Verdict: SOMEWHAT SMITTEN


Pak Loh Chui Chow @ Elements Branch
Address: Shop 1028D, Elements, 1 Austin Road West, Kowloon, Hong Kong
Opening Hours: Mon - Fri (11am - 11pm), Sat - Sun (9am - 11pm)
Telephone: 3691 9168

Restaurant La Verticale @ Hanoi, Vietnam

Didier Corlou is one of the few special chef that has the ability to create new dishes by amalgamating French ingredients with Vietnamese tastes. Opened in 2007, La Verticale was ranked one of the top 100 world best new restaurants by Conde Nast magazine in 2008.

The former executive chef of Sofitel Metropole hotel has more than 35 years of culinary experiences. La Verticale, Madam Hien and DC Bistro Boutique are his notable cooking arena in Hanoi.

La Verticale was housed in a four story French villa located behind the French Embassy. 

At the ground floor, you will be dazzled by all sorts of condiments, ranging from sea salt to bowls of loose star anise. 

Located on the first floor, the dining room was tastefully decorated with less than 15 dining tables. 

Didier Corlou's homemade condiments. 

Amuse bouche - Scallop + vinegar fish drink + cucumber

Grilled scallop - The scallop was cooked to perfection with truffle vermouth adding depth and taste to the bivalve. 

Chili Salt - Playfully briny with a spicy kick. These tiny red chili are sourced from Center Vietnam and you can bring it home for US$3.5 per 25g.

Clam soup infused with lemon grass (bottom) and watercress soup (above) layered with dry rice and some condiments. Both soups were creamy and yummy.

Flowery Clams - Artichoke pluck with venus clams, extra flat nem and halong curry. The clams were a tad overcooked, making it rather chewy.

Red Tuna - The red meat was acidulated with passion fruit and lemongrass before hitting the grilling pan. The finish product was rather interesting with sweet and sour notes.

Lobster - This sea giant was fresh, infused with vanilla and turmeric

Foie Gras with Dalat wine, accompanied by Hanoi 5 spices, pears and figs. The foie gras was absolutely gorgeous!

Muscovy Duck stuck between a succulent foie gras and baguette. Meaty, fatty and totally satisfying!

Chocolate cake topped with vanilla ice cream and grated cinnamon. 

Puff pastry laced with heaps of chocolate sauce and roasted almonds.

I was totally smitten by this cheerful passion fruit in warm clafoutis. The Halong curry ice cream sung beautifully with the tutti fruity soup.

Smitten Dishes:
1. Foie Gras of duck with Dalat wine
2. Muscovy Duck
3. Passion Fruit in Warm Clafoutis


Verdict : TOTALLY SMITTEN 


La Verticale
Address: No. 19 Ngo Van St. Hanoi
Telephone: 04 3944 6317
Opening hours: 11am to 2 pm, 6pm to 930pm.

Ju.Ne Japanese Restaurant @ Publika

Ju Ne is owned by a Japanese family and the son is the chef running the kitchen. The restaurant setting was extremely calming, with wood paneling surrounding the restaurant. The food quality was great and it is more affordable than its neighbor - Ten. Ju Ne was indeed a sweet surprise.  

The menu was extensive, offering everything from rolls, sushi, sashimi, rice, noodles, izakaya type dishes and even chanko nabe. 

Hamachi Sashimi (RM35) - The hamachi sashimi were fresh and buttery, accompanied by the freshly grated wasabi. 

Trout salmon sashimi (RM28) - The cut of the salmon sashimi was perfect and the presentation was eye pleasing. Nothing beats a fresh plate of salmon. 

Tataki Kyunri To Momotaro Tomato (RM10) - For something refreshing, the pressed japanese cucumber and fresh tomatoes might do the job. 

Irodori Yasai Saienfuu Anchovy Sauce Zeo (RM19) -  The vegetables were served on a bed of ice, with boiling anchovy sauce as its accomplice. This dish was very similar to the one I had at Morimoto back in Napa Valley. 

Yari Ika Sumi Yai (RM15) - Grilled squid with squid ink. These crunchy little devils were addictive!  

Gyu Tataki (RM23) - The lightly roasted beef served with tangy citrus sauce were not the best in town but still palatable.

Salmon Tataki Roll (RM25) - Avocado and salmon skin were rolled and dressed with salmon sashimi, topped with some fish roe and mayonnaise. 

Ju.Ne Chanko Nabe (RM64) - Chanko Nabe is a Japanese stew commonly eaten by sumo wrestlers as part of their weight gain diet. Even though it is not very calorie friendly, the miso based soup cooked with large amount of seafood, chicken and mix vegetables made it healthy. The remaining broth was used to boil udon noodles - just when we taught we were done with dinner.

Smitten Dishes:
Sashimi

Yari Ika Sumi Yai

Irodori Yasai Saienfuu Anchovy Sauce Zeo

 Chanko Nabe

Verdict : TOTALLY SMITTEN

Thuy Ta Garden @ Hanoi, Vietnam (Old Quater)

Our trip would not be complete without cupping the famous Vietnamese coffee, also knowns as Ca Phe. Coffee plants were first introduced by the French missionaries back in 1857. Today, Vietnam is the second largest coffee producer in the world after Brazil.

Thuy Ta Garden is situated right next to the Hoan Kiem Lake. This restaurant offered an extensive menu, ranging from pho to pasta and pancake to ice cream. 

Thuy Ta Garden is a very popular place for the locals and tourists to hang out and chit chat. 

Special filtered black coffee (60,000 VND ~ RM8.80) -  For many years people have been letting water run through coffee grounds to extract the flavors instead of leaving the coffee to steep in the water. Watching the water sipping through the filter can be a very therapeutic experience. This cup of special black coffee had a strong hint of chocolate, thanks to the vegetable oil used during the roasting process.

Ca Phe Den Phin (45,000 VND ~ RM6.6) - Perhaps one of the reason why coffee is so popular around the world is due to its sheer versatility. The ice coffee was less strong compared to the hot coffee. It also had a clearer texture, making it extremely refreshing. 

Verdict: SOMEWHAT SMITTEN

Thuy Ta Garden
Address: 1 Le Thai To Street, Hanoi, Vietnam
Phone: 04 3828 8148
Operating Hours: 6am-11pm