2024年3月19日 星期二

Wineshark's Japan Journey - Aqua World Oarai 茨城県大洗水族館


Aqua World Oarai has more than 68,000 sea creatures of 580 species, living in 60 tanks of various sizes. Its symbol shows a shark motif, with the aquarium having the largest number of shark breeds in Japan, with 60 species. The mascot character is called Bururu and Piruru.



Inside there are different sections. The Sea Life of Ibaraki has more than 20,000 fish of 80 species.





The Mystic Sea Zone shows the dark world where light does not reach.











The Eternal Sea Zone has the leisure sunfish and powerful sharks, as well as sea creatures from around the world living in various environments.


The Shark Daddy’s Room displays shark specimens collected by a fictional character, Shark Daddy, an authority of sharks.




The Heartwarming Sea Zone has adorable marine mammals such as puffins and seals await.




The River and Steams Zone recreates the natural Ibaraki rivers in the open space atrium.



The Ocean Academy has aquatic plants and cute killifish under natural light, with some special specimens on display as well.



In the aquarium there is the Souvenir Shop Moramora, a large shop in the free zone in front of the entrance, as well as the Collector’s Shop Galeos, which focuses on shark and items of the deep-sea creatures. The Relax Café Mermaid serves beverages and food, while the Food Court has 12 stores offering unique menus.

Address: 茨城県東茨城郡大洗町磯浜町8252-3

Tel: 029-267-5151

Admission fee: 2,300 yen for adults and parking is free.


2024年3月16日 星期六

Wineshark HK Restaurant Review - Ying Jee Club 營致會館


We had a great time in our last visit to this Michelin 2-star restaurant back in end-2019. Today we returned, aiming to revisit the delicious food from Chef Siu Hin Chi, and explored dishes other than the tasting menu which we had tried last time.


Arriving at Nexxus Building in Central, walking up to the first floor of the two-storey restaurant, the staff greeted and showed us to our table, located at a corner which allowed for good privacy and conversations. The décor showed the same comfortable luxurious vibe we both liked very much.


We ordered Marinated pig feet with spices 滷水豬腳仔 ($150) to start. The pig feet were infused with the aromatic and complex flavours of the marinade, while not overly salty. Chewing the bones and skin made me wish I had a glass of beer at that moment. Good.


Next came Crispy suckling pig with roasted duck 乳豬拼燒鴨 ($340). Underneath the crispy pig skin was the steamed bread slice, thoughtful for the chef to do this to reduce the fattiness, and the pork was full of flavours from the marinade. The roasted duck was equally impressive, without any gamey note, but rather showing a delicate taste from each bite of its tender meat. Very good.


The third dish was my favourite in the evening, Braised crab claw with pomelo peel in abalone sauce 鮑汁煎釀鮮蟹拑燴柚皮 ($320 each). Signature of the chef, the meaty crab claw was stuffed with bouncy shrimp meat, deep-fried and then braised in a very delicious abalone sauce. On the side was the pomelo peel, thick and cooked perfectly, without any bitterness while absorbing the sauce completely. Probably the best pomelo peel I had tasted. Excellent.


We ordered a few seasonal dishes including Pan-fried King Prawn with Water Chestnut, Crispy Prawn Head with Sweet Chilli Sauce乾燒鴛鴦大花竹蝦 ($280 each). The huge king prawn was served two ways, with the body stir-fried with some fried scallop shreds, Chinese celery, and water chestnut, with the naturally sweet taste of the prawn highlighted from its lighter taste components, and the crunchy texture complementing. The prawn head and tail were fried and then cooked with a sweet chili sauce, stronger in flavours and appetizing. Excellent.


The other seasonal dish was Braised White Asparagus with Yunnan Ham in Bouillon 上湯雲腿扒白露筍 ($320). The white asparagus was very tender, without any fibres in chewing, with a delicate taste. Taking the flavours from the ham and the supreme broth, a dish that might seem simple but really highlighted the quality of its ingredients and the details in the preparation of the broth. Very good.


For dessert, I picked Baked Sago Pudding with Lotus Seed Paste 蓮蓉西米焗布甸 ($66). The pudding was quite sweet, with a fragrant caramelized surface and a creamy texture of the sago mixing with the lotus seed paste underneath. Rewarding and fulfilling. Very good.


My wife had Double Boiled Papaya with Snow Fungus and Peach Resin 萬壽果燉雙雪 ($60), and we also had Crispy Rice Ball with Black Sesame 營致雷沙湯丸 ($60) to share. The sweet dumpling was very smooth, with a touch of chewy, having delicious black sesame fillings. The restaurant also had its unique style of coating with the black sesame powder which gave extra fragrance to the dessert. Excellent.


Service was very good, with the staff attentive and friendly. I would appreciate they could explain in more details on the ingredients and cooking methods for the dishes though, but this is a common issue I have written so many times for local Chinese restaurants. Total bill on the night was $2515. Definitely worth its 2-star status and a good place to enjoy wonderful cuisine in a comfortable environment.



2024年3月9日 星期六

Wineshark HK Restaurant Review - Hotal Colombo


Sri Lankan cuisine is not so common in Hong Kong, and after hearing some good reviews, today we came to this restaurant to experience the Sri Lankan delicacies, with crab as its anchor, helmed by the native Chef Gizzy.


Located on Elgin Street in Soho, the restaurant has a vibrant and colourful décor, with pinkish floor tiles, plenty of mirrors, and even the shirts of the servers were all flowery. The open kitchen is towards the back of the restaurant, with Chef Gizzy and her team busy in preparation.


We ordered Chili Potato Fry ($58) for starter. The potatoes were cut into small pieces, and then deep-fried, before tossing with a chili dressing which had got a nice spiciness with also acidity to make the whole snack less greasy. Good.


Next, we had Crab Kothu ($108 for half portion). A typical Sri Lankan stir-fried dish with crab meat, shredded roti, vegetables and egg, it reminded me of something I had tried in Malaysia. The salty chili paste could be added for those who love spicy, but on its own the dish was already tasty. Very good.


Finally, it was the signature, Jaffna Crab Kari ($888). Based on a traditional recipe from the North of Sri Lanka, the curry is mild in spiciness, using bird’s eye chillies, tamarind, curry powder and coconut milk. The crab was meaty and fresh, with the claw so hard it took a lot of effort to crack open.


The restaurant was thoughtful and provide us with a pink apron to avoid getting our clothes dirty while eating the crab. As the curry sauce was so delicious we had the Paratha ($58) to savour the remaining sauce. Very good.

Service was good, with the staff helpful in explaining the dishes and making recommendations. Together with some beverages the bill on the night was $1,533 which was reasonable in my opinion. I look forward to coming back and try the other signature crab galore in near future.


Wineshark Cooking Class - Hakka Steamed Pork with Bean Curd 客家腐乳肉


Ingredients (for 4):
  • Pork shoulder - 500g
  • Garlic - 3 cloves
  • Fermented bean curd - 3 pieces
  • Moist fried tofu strips - 200g
  • Chinese yellow wine - 2 tbsp
  • Bean paste - 2 tbsp
  • Soy sauce - 1 tbsp
  • Smashed rock sugar - 1 tbsp
Procedures:

1. Wash the pork shoulder and then blanch in hot water for a while. Remove and rinse in cold water.


2. Wash the moist fried tofu strips, then drip dry.


3. Finely chop the garlic.


4. Cut the pork shoulder into thick pieces of 1cm.


5. Mix the fermented bean curd with bean paste. Then add in the minced garlic.


6. Add soy sauce, Chinese yellow wine and smashed rock sugar in. Mix well.


7. Add in the pork shoulder to marinate.


8. Place the moist fried tofu strips on the steam plate.


9. Place the pork shoulder on top. Pour some of the sauce on the pork as well.


10. Steam for 30 minutes.


11. Serve.