Wind Eroded Caves

The Perfect Egg ~ 63 degree egg, mushroom fluid gel, serrano, wonton wrapper

Egg was definitely soft and runny. Not a fan of the mushroom fluid or wonton wrapper though.

 

Smoked Scallops 

Duck ~ braised leg, plum sauce, apples 

Great sauce :)

Braised Beef Short Ribs ~ sous vide, brown sauce 

Golden Lobster ~ grilled lobster, salted duck egg

Best of the night~ Impressed with the shavings that look like cheese, but it is actualy salted duck egg!

Noodles ~ lo mein, Chinese broth, sesame oil mousse

The sesame oil mousse was very strong and the noodles al dente and eggy -heavy and filling but at the same time addictive. 

Aunt treated us to Maureen - a small restaurant in Wan Chai that specializes in molecular gastronomy and sous-vide cooking. I ordered the $298 "A Taste of Everything". Portions were small except for the last dish - the noodles. I was most impressed with the lobster for both texture and taste. Dessert was a Chocolate Mousse with apple and pear. 

My first time trying this genre, I enjoyed my meal and it opened my eyes to new techniques and the art and science of cooking. Others were not as impressed though; it just depends on what type of dining experience you are looking for and appreciate - taste, environment or texture. This one is definitely more about the "texture". Overall, sous-vide gives the meat a more tender texture (lamb rack, beef short ribs) while I would prefer other cooking methods for stronger flavor (eg. grilled).

Local staple: Tai Po Hui Cooked Foods Market 

Didn't get my Tak Cheong but this fish ball noodle was good - with fish ball, fish slice and fish skin. 

Fresh minced beef congee ; Fresh and hot 油炸鬼 [Chinese breadstick/dough fritter] 

Condensed milk toast ; 肠粉 [Rice noodle roll]

Really some of the best authentic food in wet markets if you don't mind the tight seating.

Jenn's Wan Chai/CWB Dessert Tour Stop #1: Oddie's Foodies

We shared a chocolate chip eggettes and Dr. Oddie ($52 HKD) - Italian low fat soft gelato served with chrysanthemum poached pears, gingery oat crumbs, honey ginger ice cream, honey jelly, butter crumbs, citrus caramel sauce, sprinkled with raspberry crisp

Jenn's Wan Chai/CWB Dessert Tour Stop #2: Lab Made (Tai Hang location)

We then walked from Oddie's to Lab Made - the famous nitrogen icecream. Again, mad expensive and just for looks ($44 HKD)  Bill got Gingerbread (Eggnog flavor) and my sister and I shared the Snowman (Greek yogurt flavor)

cold eggplant in soy sauce