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Hello, I'm Cliff Anderson, a resident of Singapore and a diluted 'ang moh'! Why Cliff(y), you ask? Well, a lot of people I've met since primary school till now have always called me Cliffy!

Tuesday, October 2, 2012

HKG: Loaf On

One Michelin Star - Flavourful silky smooth beancurd!

Taking a walk in Sai Kung Town, once a fishing village which has transformed into a paradise for food lovers, with the gentle breeze of wind caressing my back was one of the most memorable experiences during the exchange programme. Knowing that there's a restaurant called Loaf On, which is the first restaurant in Sai Kung to be recognised by Michelin, I just had to give it a try.


The restaurant may be slightly difficult to find since it's located not in the main streets facing the sea where an endless row of restaurants attracts customers with neon signs and huge water tanks full of sea creatures. I'm pretty surprised they've managed to get a One Michelin Star.


Appetisers

Let's start with the appetisers, but I suppose I don't really have to rate the two items: pickled vegetables which had a nice sweet and sour balance, and crunchy peanuts which were lightly salted. They were enough to whet the appetite!


Chili and Garlic Deep-Fried Beancurd (Half) HK$48.00 (~S$8.00)
Taste: 9/10

Served hot, the silky smooth beancurd had a thin, crispy and airy layer of batter on the outside. It was amazingly seasoned with the right amount of salt, pepper, chili powder and garlic powder to give a kick in the mouth.


Sauté Spare Ribs with Honey and Black Olives (Half) HK$50.00 (~S$8.30)
Taste: 7.5/10

The spare ribs weren't fall-of-the-bone tender, but they were succulent enough. The sweet honey marinade sauce penetrated well into the meat, but I'd admit that it was a bit too sweet towards the end. Topped with bits of black olives to give a distinctive aroma, they went well with steamed rice.


Sauté Clams and Bean Vermicelli with Oil in Salty Water HK$98.00 (~S$16.30)
Taste: 8.5/10

Swimming in a balanced ratio of oil and brine were fresh clams which were juicy and had a nice chewy texture. The transparent and slippery mung bean vermicelli added weight to the dish.


Steamed Vegetables with Black and White Eggs HK$68.00 (~S$11.30)
Taste: 8/10

I've got no idea what the leafy vegetables used in the dish are called in English, but I usually call them siomak. They were a tad bitter, but delectably crunchy and juicy, cooked together with egg white, salted eggs and century eggs. A lot of huge fried garlic cloves was definitely a plus point.


Watermelon

Free juicy watermelon slices were given at the end of the meal!

Melon's Rating
Taste: 8/10
Ambience: 7.5/10
Service: 7/10
Overall: 7.5/10

Service was pretty standard, I guess, at least there wasn't really anything to complain about. A One Michelin Star restaurant? You judge. Pika's advice: While the restaurant is called Loaf On in English, you won't find this name in the restaurant. In Chinese, it's called 六福菜館 (lit. Six Blessings Restaurant). See the picture below for the facade of the restaurant building as a guide to find it!


Loaf On

49 Market Street
Sai Kung
Hong Kong
(Opening hours unknown - Anyone knows?)

*Prices quoted are subject to 10% service charge.

Have a nice meal,
Cliff(y)

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